Cuisine of Karnataka

With each region having its own unique flavor, the cuisine at Karnataka is a purely vegetarian one. A wide array of dishes cooked in Seasame or ground nut oil contribute towards every meal being a wholesome one. Characterized by distinct textures, flavors and tastes, Karnataka boasts of a vast culinary repertoire including earthy flavors of North Karnataka, traditional South fare, spicy coastal dishes and a distinguished Kodava cuisine.

The gastronomic fare of Karnataka can prove to be a real connoisseur's delight to a conventional food lover. Protein-rich cereal salads made of parboiled vegetables, topped with grated coconut and mustard seasoning form an inseparable part of the state's cuisine. Rice also is one of the most important constituent of this cuisine as a rice-based dish; chitranna is savored by all equally. Traditionally served on a banana leaf or 'muttuga' leaves stitched together, it can be paired with a number of delicacies such as Huli, . Rice is served with a number of delicacies like 'Kosambari', 'Playas', 'Kootu', 'Saaru', 'obattu' and payasa.

With rice, ragi and millet being the staple items of Karnataka, their usage varies from one region to another. Millet chappatis are savored with spicy vegetables in the Northern region whereas rural Mysore still has a preference for steamed ragi balls served with hot chutney or a sambar like preparation 'Huli.' Another meal pattern followed by the people of northern Karnataka is based on Jowar. Despite regional staples, a rare combination of rice, dal, tamarind, chilli powder and a dash of cinnamon remains to be one of the all time favorites of Karnatakis coined as 'Bisi Bele Bhath' by them.

Though the entire state follows a vegetarian meal pattern, the coastal regions yet celebrate a somewhat flavorsome cuisine with meat, fish and seafood varieties cooked in coconut oil. One can relish distinct fish and meat specialties cooked in coconut milk along the Mangalore coast.

Papad and pickle are also two inseparable ingredients of a formal meal. Some of the other delicacies served at Karnataka are Uppittu, Mysore Masala Dosa and sweet dishes such as Holighe- wafer-like chappati filled with a mixture of jaggery, coconut and sugar, fried gently on a skillet and 'Kesari bhath' (a porridge made of semolina, sugar, and saffron).