Karnataka cuisine


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Karnataka cuisine

  1. 1. Prepared by: Jean D’costa Manasa B Shetty Alister Mendonza Granil Preetham
  2. 2.   Karnataka’s contribution to the cultural blending of India is no way inferior as compared to other parts of the country.  The state’s contribution in the fields of art, music, dance, religion, literature and celebration of fairs and festivals are exemplary  The people of Karnataka have been living in mutually beneficial contact with, the Marathas, the Andhras, the Tamilians and the Malayalis.
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  4. 4.   The Cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines.  Karnataka is a gracious host and offers a spread that appeals to every palate. Karnataka`s cuisine is characterised by distinct textures, flavors and tastes.  Traditional Kannadiga cuisine is typically South Indian with a little bit of sweetness for added measure CUISINE OF KARNATAKA
  5. 5.  Some typical dishes, that you might have heard of,
  6. 6.  A typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita, Dessert, Thovve, Chitranna, Rice and Ghee. There is some diversity in core food habits of North and South Karnataka. While northern-style dishes have jola and rice as the primary cereals the south uses ragi and rice. It is believed that every meal is a wholesome meal containing essential components of a healthy meal such as proteins, carbohydrates and vitamins. WOULD YOU LIKE A TASTY WHOLESOME MEAL?
  7. 7.  A TYPICAL MEAL OF UTTAR KANNADA DISTRICT Palya Gojju Raita Kosambari Huli Chapathi Benne Majjige Halwa Hesaru kalu palya Happala
  8. 8.  The famous Masala Dosa traces its origin to Udupi cuisine.  Plain and Rave Idly, Mysore Masala Dosa and Maddur Vada are popular in South Karnataka. Coorg district is famous for spicy varieties of pandi (pork) curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Dharwad pedha, Chiroti are well known. WHERE DO SOME OF THEM COME FROM?
  9. 9. Masala dosa Pandi curry Rava idli Davangere benne dose
  10. 10.   There is, in fact, a large amount of correspondence in the food of the four southern states of Karnataka. Andhra Pradesh, Tamil Nadu and Kerala. But there are subtle distinctions and recognizable differences in flavor.
  11. 11.   The North Karnataka cuisine can be primarily found in the northern districts of Karnataka which include : Dharwad, Hubli, Bijapur, Gulbarga, Belgaum , Bidar, Yadgir, Bagalkot, Raichur , Davangere, Gadag, Haveri, Koppal and western and northern areas of Bellary North Karnataka
  12. 12.   The South Karnataka including the present-day Kolara, Bengalooru, Mysooru, Tumakooru, Mandya, Haasana, Chamarajanagara. South Karnataka
  14. 14.  Vaangi Baath Chitranna Mosaranna -cooked rice mixed with vegetables cooked in oil and - cooked rice flavoured with spices, particularly oil- popped mustard seeds and turmeric - curd rice sometimes given a fried spicy touch with fried lentils and oil-popped mustard seeds.
  16. 16.  Avalaki Puliyogare - cooked rice flavoured with spicy tamarind paste - akki means rice in Kannada; avalakki is rolled rice that is soaked and cooked with spices and sometimes vegetables.
  17. 17.   Dosa, masala dose, benne dose ,rave dose, paper dose, plain dose, vegetable dose, onion dose, set dose, neer dose, godhi dose, ragi dose, menthey dose.  Variants of Idli - like Mallige idli, Thatte idli, rave idli, masala idli, and others. THE ALL TIME FAVOURITES
  18. 18.   A typical Karnataka meal has many delicacies like Kosambari, a salad made of the broken halves of the soaked green moong dal and other ingredients  Breakfast foods in Karnatka include the popular upma.  Kesari bhath a halwa and Mysore pak are among the favorite sweets in Karnatka. specialities & sweets
  19. 19.   Huli- Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.  Majjige Huli- Cooked vegetables simmered in yogurt with coconut, spices, asafoetida, curry leaves and mustard. Huli  Tovve- Mushy lentils cooked till creamy, spiked with spices and Ghee. Vegetables are also added to this dish like Ridged gourd, cucumber etc SAARU (RASAM) TO ADD TO PLAIN RICE (SIMILAR TO DAAL)
  21. 21. - Mushy lentils cooked till creamy, spiked with spices and Ghee. Vegetables are also added to this dish like Ridged gourd, cucumber etc - Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.
  22. 22.  SAARU (RASAM) TO ADD TO PLAIN RICE (SIMILAR TO DAAL)  Bas saaru, Mosoppinna/ Hulisoppu saaru, Maskai, Menasina saaru, Bele saaru.
  23. 23.   Shavige Payasa - made from Vermicelli (angel hair noodles), sugar, milk and dry fruits  Gasagase Payasa - made from Gasagase (Poppy Seeds), Bella (Jaggery), coconut and milk  Seeme Akki Payasa - made from Seeme Akki (Tapioca), sugar and milk  Hesaru Bele Payasa - made from Hesaru Bele (Split Green Gram), Rice, Bella (Jaggery) and milk  Kadale Bele Payasa - made from Kadale Bele (Split Chickpea), Rice, Bella (Jaggery) and milk VARIETIES OF PAAYASAS
  24. 24. PAYASA
  25. 25.  Unde - ball shaped sweets with the following variations :  Chikkina unde - ellu and bella( SESAME AND JAGGERY)  ChigaLi unde - made from eLLu  Rave unde - made from semolina  Shenga unde - made from peanut  Mandakki unde - made from mandakki  Avalakki unde - made from avalakki  Ladoo - made of flour and other ingredients formed into balls that are dipped in sugar syrup.  Hesarunde- Moong dal ladoo.  Godhiunde- made from Wheat  Besanunde - made from besan  Tambittu - made from rice or wheat flour and jaggery.  Sikkinunde - made from jaggery, dried coconut and maida . UNDE/ LADDOO
  26. 26.   Obbattu or Holige - stuffed or plain sweet flat bread/pancake/crepe with variations including :  Bele Obbattu - made from lentils or chana  Kaayi Obbattu - The filling is made from coconut and jaggery  Sakkare Obbattu -Filling made of sugar and coconut  Kadale bija obbattu -The filling is made of peanuts and jaggery  Haalu-obbattu - from milk, sugar and floured batter. OBBATTU
  27. 27. Bele Obattu Dharwad peda Rave unde Kadubu
  28. 28.   Bonda or Bajji - deep fried vegetables (and sometimes chicken and seafood) in batter  Chakkuli  Nippattu  Kodubale  THESE ARE SOME FOODS THAT ONE IN KARNATAKA MUST SAMPLE TEA TIME SNACKS
  29. 29. Kodubale Menasina kaayi bajji Chakkuli (Murukku)
  30. 30. Koli bas saaru Mutton chop curry Fish curry Koli Saaru Bangude Ghassi – chicken with horsegram famous accompaniment to raagi mudde - spicy mutton chops curry -Teppala ambat recipe - Chicken curried with tomatoes and spicy coconut paste - Mackerels in spicy coconut gravy - combo dish – it’s a spicy chicken curry eaten with flat, crispy and wafer thin rice creeps Kori Rotti
  31. 31.   Chef Vijay Singh Rawat, chef de cuisine, Hilton Chennai says, “A traditional full course meal in Karnataka includes soup, starter, main course with lot of accompaniments and dessert. This meal is believed to meet the human nutritional needs as it contains the essential components comprising proteins, carbohydrates, minerals and vitamins.” WHAT CHEF’S SAY…
  32. 32.   It won't be wrong to say that cuisine can easily be among the greatest attraction of Karnataka. So many are the dishes and such is the taste of each one of them that it is hard to decide which is the best. Other attractions might have the appeal to allure you to Karnataka, but it is the cuisine that has the magic to make you stay in Karnataka. Just get the taste of Karnataka cuisine and feel that special feeling that your tongue craved for so long. CONCLUSION