Travel to Karnataka - Cuisine in Karnataka is characterized by its diversity and distinctiveness. The flavors, ingredients and tastes of the cuisine in Karnataka have an identity of their own.
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There is a vast difference in the regional food habits which is directly related to the local availability of the ingredients. Southindiatourtravel.com acquaints you with the diverse tastes and flavors of the cuisine in Karnataka.
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Mangalore – The Mangalorian cuisine is characterized by its spiciness.
Rice is eaten in all its forms, the red grain rice, sannas, pancakes, rice rottis, kori roti and neer dosa. Fruits also comprise of an integral part of the Mangalorean bill of fare.
The spicy kane fry is one of the popular dishes apart from Patrode, a steamed stuffed colocasia leaves.
Malnad – The cuisine of Malnad is an amalgam of Coorgi and Mangalorean cuisine. Midigayi pickle, sandige avalakki and talipittu are some of the most favored dishes.
Udupi – The Masala Dosa, delicacy that has transcended the delimitations of Southern India to become a favorite among the Indians in general is said to have its origins in Udupi.
The Udupi cuisine is vegetarian and the usage of onion and garlic are a strict no-no. Coconut, gourds, jackfruit, colocasia leaves, bananas and red chillies are the commonly used ingredients.
Kodagu – The cuisine of Kodava is has an individual identity that sets it apart from all the other cuisines of Karnataka. The popular dishes include Pandi Curry, kudumbuttu, koli curry, nool puttu, votti and vembla curry.
North Karnataka - The sheer variety of chapatti is what characterizes the North Karnataka cuisine. The wide range of rottis includes Jolada rotti, thali peet, khadak rotti and sajja rotti. They taste heavenly with pickles or spicy curries. Yenne badanekayi, kaalu palya, soppu palya, usli and jholka are the name of some other popular side dishes that make the rottis taste even better.
Desserts – Cuisine in Karnataka also comprise of a wide array of desserts, the most famous being the chiroti, Mysore pak, obbattu, dharwad peda, golak, kardantu and shavige payasa.
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