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 | The culinary fare offered by Karnataka is quite varied with each region of the state having its own unique flavors. Many factors and influences have contributed to enrich this culinary heritage.
Though there are many similarities between the food of Karnataka and its southern neighbors, the typical Mysore cuisine is well known for its own distinctive textural forms and flavor-the dishes complementing and balancing each other. The Kodavas or Coorgis, who are culturally quite different from the rest of the state, have an equally distinct cuisine. The coastal cuisine of Karnataka is as delightful as that of Coorg. Fish and seafood are available in plenty and since the majority are fisher-folk, the cuisine is simple, yet flavorsome.
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TRADITIONAL KARNATAKA MEAL
A typical Karnataka meal has many delicacies like Kosambari, a salad made of the broken halves of the soaked green moong dal (lentil) minus its skin, spiced with salt, green chili and mustard seed (oggarane) and mixed with tiny scrapings of coconut, cucumber and carrot and dressed with a little lime juice.
Breakfast foods in Karnataka include the popular uppittu (upma in Tamil) made of roasted semolina and laced with chilies, coriander leaves, mustard and jeera (cumin seed). Karnataka's exclusive dosai served in some restaurants catering to the middle class is the famous set or a pile of four dosais served on a banana leaf, and topped with coconut chutney, potatoes, and two small pats of butter. |
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MANGALORE SPECIAL
Spicy fish delicacies like Kane fry (ladyfish,) rice-based preparations, and a wide variety of fruits are perennial favorites on the Mangalorean menu. Mangaloreans love rice in all forms - red grain rice, sannas (idly fluffed with toddy or yeast,) pancakes, rice rottis, kori rotti (a dry, crisp, almost wafer-thin rice rotti which is served with chicken curry as a delicacy,) and neer dosa. Patrode, a special dish prepared by steaming stuffed colocasia leaves, is a delicacy not to be missed. Akki rotti, or rice rotti, is a favorite not only in Mangalore but also in Malnad and Kodagu. |
 | KODAGU
Kodava cuisine is very distinctive, as are the costumes, customs, and festivals of the Kodavas. Pandi curry (pork curry) and kadumbuttu (rice dumplings) are arguably the most delectable dishes in the Kodava repertoire. The succulent koli curry (chicken curry,) nool puttu (rice noodles,) votti (rice rotti,) and bembla curry (bamboo shoot curry) are also worth trying. |
UDUPI SPECIAL
The ubiquitous masala dosa has its origins in Udupi, and a whole school of South Indian vegetarian cuisine takes its name from this town. This is 'pure' vegetarian food, sans onions or garlic. Pumpkins and gourds are the main ingredients, while sambar is prepared with ground coconut and coconut oil as its base. Rasam, a spicy pepper ater, is an essential part of the menu, and soare jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies, and salt. Adyes (dumplings,) ajadinas (dry curries,) and chutneys, including one made of the skin of the ridge gourd, are specialties. | .  |
NORTH KARNATAKA
The people of North Karnataka have a taste for wheat and jowar rottis (unleavened bread made of millet,) a delicacy best savored with a variety of chutneys or spicy curries. Apart from the jowar rottis and the trademark yenne badanekayi (brinjal curry,) North Karnataka fare boasts a wide range of rottis to choose from: Jolada rotti, thali peet, khadak rotti and sajja rotti (bajra rotti.) These rottis are accompanied by side dishes like yenne badanekayi, kaalu palya, soppu palya, usli (made from spicy sprouted gram) and jholka (made from channa dal flour.) The best North Karnataka sweets are Dharwad peda, Gokak khardantu, Belgaum khunda, shenga holige and yellu holige, besides the local hoornada holige. |
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