Karnataka Cuisine comprises of both vegetarian and non-vegetarian dishes which satisfies both types of food lovers. This South Indian state is blessed with a rich culinary heritage. Its food catalogue ranges from the earthy flavours of North Karnataka, the traditional fare of South Karnataka, the spicy dishes of the coastal region and the distinctive Udupi cuisine. The cuisines also reflect the influences from the neighbouring regions and communities, as well as the state of Maharashtra to its North.
Features of Karnataka Cuisine
The food of Karnataka is typically non-greasy. The staple food of Karnataka is rice which is prepared in various ways. They prefer minimum usage of oil and food items are largely steamed. Another speciality of Karnataka is the banana leaf which is used for the arrangements of food items. A Kannada Thali consists of a variety of delicious items like Bajra or Jowar or Wheat Roti, Pickle, Palya, Gojju, Raita, Payasa, Thovve, Chitranna, Rice, and Ghee. A typical Karnataka food item is purely vegetarian with extensive use of coconut. The coastal region however, has a lot of seafood and non-vegetarian delicacy.
Cuisine of North Karnataka
The cuisine of North Karnataka emphasises on roti as the people of North Karnataka have a preference for wheat and jowar rotis served with a variety of chutneys or spicy curries. Besides Jowar Rotis, it offers various other types of rotis like Jolada Roti, Thali Peet, Khadak Roti and Sajja Roti. These rotis are served with side dishes like Kaalu Palya, Soppu Palya, Usli and Jholka. Among the sweets of North Karnataka, Dharwad Peda, Gokak Khardantu, Belgaum Khunda, Shenga Holige and Yellu Holige are the most popular ones.
Cuisine of South Karnataka
South Karnataka is also known as old Mysore. This part is popular for its typical dishes under which comes Bisi bele Baath, Jolada roti, Chapati, Ragi roti, Akki roti, Saaru, Huli, Vangi Baath, Khara Baath, Kesari Baath, Devanagere Benne Dosa, Ragi Mudde and Uppittu. Among the snack items, plain and Rava Idli, Mysore Masala Dosa and Maddur Vada are popularly consumed by the people.
Udupi Cuisine of Karnataka
Udupi cuisine takes its name from Udupi, a city of Karnataka. This place is famous for delicacies that are strictly vegetarian and emphasises on the availability of local vegetables and fruits. Udupi is considered to be the place which introduced the masala dosa, one of the most popular food items in India. Other Udupi specialties include sambar, rasam, dumplings, dry curries, pickles and chutneys of different types.
Delicacies of Karnataka Cuisine
Some of the popular rice preparations that are common to all Karnataka regions are Bisi Bele Baath, Vaangi Baath, Chitranna, Mosaranna, Puliyogare, Maavinkaayi Chitranna, Nimbekaayi Chitranna, Avalakki and Mandakki to name a few. The common breads include Ragi roti, Akki roti, Jolada roti, Jolada roti, Ragi mudde, Gunpangalu, Chapathi, Sajje roti etc. Some of the main course dishes that are equally relished by all the Karnataka regions are Majjige Huli, Obbatinna saaru, Mosoppinna/Hulisoppu saaru, Bele saaru and Gojju. The common chutneys are Kadalekaayi chutney, Hurali chutney, Kaayi chutney, Maavina chutney, Heerekai chutney, Eerulli chutney, Uddina Bele chutney, pudina chutney etc.
The popular desserts in Karnataka Cuisine are Huggi, Kajjaya, karjikaayi, paayasa, sakkare achhu, mysore pak, Damrottu, Badushah, Hayagreeva, Paramanna etc. Snacks also hold an important place in the Karnataka cuisine. Some of the snacks are Bonda, Chakkuli, Nippattu, Nuchchina Unde, Kodubale, Aloo Bonda etc.
Thus, if one wants to explore the cuisine of this state one will not have to visit Karnataka as due to its demand various Indian restaurants have started offering these dishes. But if one aims to taste the authentic dishes of Karnataka then exploring the state is a great idea.