The cuisine of Karnataka is influenced by neighboring South Indian states and Maharashtra. Typical dishes include bisi bele bath, dosas, idlis, and uttapams. The cuisine varies regionally, with Udupi known for vegetarian dishes like dosas, Coorg known for spicy pork curries, and coastal Karnataka known for seafood. Common ingredients include rice, ragi, jowar, tamarind, coconut, and spices. Meals are traditionally served on a banana leaf and include dishes like sambar, chutneys, pickles, and desserts.

1. THE SPICE REGION.
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2.  The cuisine of Karnataka includes many
vegetarian and non-vegetarian cuisines.
 The varieties reflect influences from and to the
food habits of many regions and communities
from the three neighbouring South Indian states,
as well as the state of Maharashtra to its north.
 Some typical dishes include Bisi bele bath, Jolada
rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Huli,
Vangi Bath, Khara Bath, Kesari Bath, Davanagere
Benne Dosa, Ragi mudde, and Uppittu.
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3.  The famous Masala Dosa traces its origin to
Udupi cuisine. Plain and Rave Idli,
MysoreMasala Dosa and Maddur Vade are
popular in South Karnataka.
 Coorg district is famous for spicy varieties
of pork curries while coastal Karnataka
boasts of many tasty seafood specialities.
 Among sweets, Mysore Pak, Holige, or,
Obbattu, Dharwad pedha, Chiroti are well
known.
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4.  Although the ingredients differ from one
region to another, a typical Kannadiga Oota
(Kannadiga meal) includes the following
dishes in the order specified and is served on
a banana leaf: Uppu(salt), Kosambari, Pickle,
Palya, Gojju, Raita, Dessert (Yes, it is a
tradition to start your meal with a dessert -
Paaysa), Thovve, Chitranna, Rice and Ghee
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5.  After serving ghee to everyone, one may
start the meal.
 This is done to ensure that everyone seated
has been served all the dishes completely.
 What follows next is a series of soup like
dishes such as Saaru, Muddipalya, Majjige
Huli or Kootu which is eaten with hot rice.
Gojju or raita is served next; two or three
desserts are served; fried dishes such as
Aambode or Bonda are served next.
 The meal ends with a serving of curd rice.
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6.  The KODAGU cuisine consists of spicy curries
either from meat, chicken or pork, while rice
remains the staple food. In all the curries, the
core ingredient is the kachampuli (vinegar)
that adds the tanginess to the dish.
 The UDUPI cuisine emphasizes the use of
local fruits, vegetables, grains and beans. It is
entirely vegetarian food that makes use of
jaggery, rice and coconut. It comprises
different types of dosas and spicy rices.
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7.  It is a spice region which produces the best
cardamoms and black peppers.
 Karnataka culinary culture revolves round
three staple item…
1.RICE
2.RAGI
3.JOWAR
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8.  The two main regions are
 The coorg / kodavas
 Mangalore
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9.  It is culturally quite different from the rest
of the state and has a equally distinctive
cuisine.
 Coorg are perhaps the only Hindus who
serve non vegetarian foods and alcoholic
drinks in their marriage ceremonies and
traditional functions.
 The culinary art of coorg is noted for its
appetizing taste and smell.
 They use lot of hot condiments and lot of
ghee which suits the cold climate.
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10.  Meat whether game or pork, mutton, chicken,
fish is cut in to small pieces irrespective of
the joints and made into a nourishing curry,
with which various puttus seasoned with lime,
citron, mango, pickles make an excellent
meal.
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11.  They have a variety of dosas, idly, adai etc..
 They make use of each and every part of
the vegetables in their preparation. Even the
skin of many vegetables being used
effectively in different chutneys.
 They like their curries hot and spicy.
 Coconut is in abundance in this region, so it
is used as either milk or oil or grated along
with bedgi chilies which is used in most
masalas.
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12.  Meat either chicken or lamb is cooked in
coconut milk has a special flavor.
 Lot of spices are usually roasted before
grinding.
 Fish and seafood's like crabs, prawns,
clams etc.. Are available in plenty.
 Jack fruit, banana and mango are cooked
as vegetables especially in the villages.
 Rice and rice preparation are must as
accompaniments.
 One goes within the state, the food begins
to resemble that of Maharastra and the
cuisine of coastal Karnataka has
similarities with the food of kerala in the
southern part and Goa in the northern
part.
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13.  Unleavened breads made out of millet
are made and eaten with spiced
vegetable preparation.
 In rural Karnataka, ragi is widely used in
each meal. This staple grain is ground,
boiled till cooked and rolled into small
balls called as MUDDE and served with
hot chutneys or huli or saaru.
 The cooking medium in the coastal strip
is the coconut oil whereas in the plateaus
it is sesame or groundnut oil.
 Use of greens is extensive in Karnataka
in the form of palya, gojju or huli.
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14.  A typical Karnataka meal has many
delicacies like koshimbirs, a salad made out
of soaked split moongh dhal, spiced with
salt, green chilies and tempered with
mustard and mixed grated coconuts ,
cucumber and carrots and dressed with
little lemon juice.
 Break fast foods in Karnataka includes the
popular UPPITTU (UPPAMA), set dosa, kesari
bhath, mysore pak, akki roti etc..
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15.  STARTS WITH PICKLE.
 SLICED LEMON.
 MOSURUBHAJI (SIMILAR TO
RAITHA)
 KOSHAMBIR.
 NUTS PULAO.
 SPICED DHAL CALLED AS
TOUVE.
 HULI AND SAARU.
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16.  FINISHED WITH MOSARANNA (curd rice ) OR
RICE WITH MAJJIGE ( butter milk).
 SWEETS ( MYSORE PAK).
 ALONG WITH THE MEALS ARE SERVED
HAPLAS (PAPPAD).
 Meal is served on a PATRAVALLI (banana
leaf) or MUTTGA LEAVES stitched together.
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17.  KUDUTHA SAAR : called as horse gram
rasam, brown colored thin soup, sourness
given by tamarind.
 KORI GASSI : Mangalorean chicken curry,
which is reddish brown in color. A spice
thin fine gravy made of coconut, red chili,
coriander, peppercorns, garlic and cumin
seeds are made into fine paste.
 NEER DOSAI : a hand kerchief thin, delicate
rice pancake that melts in the mouth.
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18.  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.
 Tovve- Mushy lentils cooked till creamy, spiked
with spices and Ghee. Vegetables are also added to
this dish like Ridged gourd, cucumber etc
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19.  KAI KAJPU : mixed veg. stew. Vegetables
cooked in onion and tomatoes masala added
with fine paste of coconut, coriander, poppy
seeds and whole garam masala and finely
thinned by adding coconut milk.
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