Karnataka

Karnataka food

A typical North Karnataka meal

Karnataka is famous for Bisi Bele Bath

Davangere Benne dosa

Karnataka cuisine is very diverse. Described as the mildest in terms of spice content of the five southern states' cuisines, there is a generous use of jaggery, palm sugar and little use of chili powder however Northern Karnataka cuisine, which can be extremely spicy, is an exception. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity. Udupi cuisine forms an integral part of Karnataka cuisine, especially in coastal areas.

Karnataka dishes

Green colored kesari bhath with cashew nuts. Commonly, it is prepared with orange or yellow color inKarnataka

People from Karnataka are notorious for their sweet tooth. Mysore pak, obbattu/holige, dharwad pedha, pheni, and chiroti are popular sweets. Other lesser-known sweets include "hungu," kajjaya, coconut mithai, karjikai, rave unde, sajapa, pakada pappu, chigali, a variety of kadubus, tambittu, paramanna, and hayagreeva. Most of these sweets are not milk-based, unlike the popular sweetmaking tradition elsewhere in India, but rather are made using jaggery instead of refined sugar.

Some typical breakfast dishes include masala Dosa, ragi rotti, akki rotti, Vangibath, menthya baath, tamato baath, khara baath, kesari baath, shavige baath, davanagere benne dosa, uppittu, plain and rave idli, mysore masala dosa, kadubu,poori, and avalakki.

Lunch items include (sambar) huli, (rasam) thili, kootu, gojju, a delicacy called bisi bele baath, chitranna, kosambri (salad), pachadi, and mosaru bajji.

Snack items include kodabale, chakkali, nippatu, maddur vade, aamb vade, golli bajji, and mangalore bun.

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