This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Karnataka cuisine" – news · newspapers · books · scholar · JSTOR (January 2022) (Learn how and when to remove this message)

Category:Use dmy dates from June 2020

Karnataka cuisine is the cuisine of the Indian state of Karnataka. It is similar to the cuisine of neighboring states Goa, Maharashtra, Telangana, Andhra Pradesh, and Tamil Nadu. It is commonly served on a banana leaf, especially for special occasions.^[1]

Its varieties include Mysore and Bangalore cuisine, North Karnataka cuisine, Udupi cuisine, Kodagu and Coorg cuisine, Karavali and coastal cuisine, and Saraswat cuisine. It includes vegan, vegetarian, and meat items, as well as savory and sweet dishes.^[1]

Dishes that originated in Karnataka but have become popular outside the state include idli, rava idli, and Mysore masala dosa.^[1] Other Karnataka cuisine items include:

• Avalakki - Flattened parboiled rice cooked with spices. In Karnataka avalakki can be eaten with majjige or gojju.
• Ragi mudde - Very common in rural Karnataka. Eaten with bassaaru and upasaaru.^[2]
• Mysore pak - Sweet dish prepared by using gram flour and ghee
• Bisi bele bath^[3] - A spicy rice-based dish. It originated in Mysore, Karnataka and from there spread across South India.
• Chitranna - Chitranna is prepared using rice, onion, green chili, lemon or raw mango peel, coriander leaves and turmeric.
• Jolada rotti - The staple diet of most of North Karnataka. It is eaten with pulse curries, ennegayi or assorted chutneys.^[4]
• Holige (obbattu) - Extremely common sweet dish in Karnataka
• Neer dosa - Very common in Mangalore and Malenadu regions.^[5]

References

External links

• Media related to Cuisine of KarnatakaCategory:Commons category link is on Wikidata at Wikimedia Commons