CUISINE The Cuisine : Spicy and Rich in Coconut and Nutrition Famous Delicacies : Chiroti, Masala Dosa, Variety of Rotis Most Exotic Dish : Stuffed Colocasia Leaves Dessert Delight : Dharwad peda, Gokak

Cuisine of Karnataka – Distinct Yet Versatile

Cuisine of Karnataka is as versatile as its traditions, cultures and lifestyle. Having its unique flavour, the taste of the food varies from one region to the other. The delectable cuisine of Karnataka is an indispensable part of people's life and is marked by its rich ingredients, flavors and tastes. 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. The unique flavour of Karnataka food can only be enjoyed by taking the cuisine tours that will take you around Karnataka and introduce you to the lip smacking food dishes of Karnataka.

Regional Cuisine – Creating Their own Impact

Every Part of Karnataka has a unique culinary tradition to boast about. The Mangalorian cuisine platter is full of spices and is generally rice based. Besides fruits, fresh coconut and chillies are also an integral part of Mangalore food. The most famous specialty of this region is steamed stuffed colocasia leaves. The Akki rotti, or rice rotti of Mangalorian cuisine is also popular in Malnad and Kodagu.
In the Udupi region of Karnataka do not miss trying the famous Masala Dosa, as it was here that this dish was originated. The food here is strictly vegetarian and is bereaved of onion and garlic. The Kodagu region on the other hand has a very distinct variety of food items that includes a lot of non vegetarian dishes. The most popular dishes of this place are Pandi curry (pork curry) and kadumbuttu (rice dumplings). Apart from these, the koli curry (chicken curry), nool puttu (rice noodles), votti (rice rotti), and bembla curry (bamboo shoot curry) are also worth tasting.
In North Karnataka, the wheat and Jowar rotis rule the menu. Other types of rotis served here includes Jolada rotti, thali peet, khadak rotti and sajja rotti (bajra rotti). The main course in North Karnataka comprise of yenne badanekayi, kaalu palya, soppu palya, usli (made from spicy sprouted gram) and jholka (made from channa dal flour).

Desserts of Karnataka – That Sweetens the Mouth

Like any other cuisine of India, Karnataka cuisine too has a wide variety of desserts to win the hearts of the tourists. The most famous sweet dish is 'chiroti' (a light flaky pastry sprinkled with granulated sugar and soaked in almond milk). Other sweet delicacies that tourists are advised to try are Mysore pak, obbattu or holige (a flat, thin wafer-like chappati filled with a mixture of jaggery, coconut or copra and sugar and fried gently on a skillet), Dharwad peda, Gokak, kardantu and Shavige payasa (made of milk, vermicelli, sugar and cardamom seed).