Karnataka’s cuisine takes influence from its neighbors like Kerala, Andhra Pradesh, Tamil Nadu, and Maharashtra. However, the flavors change from region to region. Mangalore and Uttara Canara are famous for their tangy seafood. South Karnataka is known for various types of Baths. North Karnataka food is much spicier in comparison to the other parts of Karnataka. Foodgrains such as ragi, rice, jower, urad dal, semolina are some staples. Palm jaggery is also an important ingredient in Karnataka’s cuisine. Traditionally, meals are served on a banana leaf.
Masala Dosa is the first thing that pops into your head when it comes to Karnataka Cuisine. What you don’t know is that Karnataka cuisine, one of the oldest surviving cuisines, is well known for its spicy curries and seafood specialties. Rich and delicious, it has drawn an influence from the neighboring states and coastal areas.
The taste and variety of Karnataka dishes change as you move from region to region. While North Karnataka food is mainly about vegetarian food, the coastal region serves you lip-smacking seafood. Kodagu region is where you will taste the best meat curries and Mangalorean Cuisine has a rich flavor of coconut and local spices.
Here are the top 5 dishes from Karnataka Cuisine you must-have for an amazing food experience:
- Mysore Masala Dosa (Staple Food of Karnataka): It originated with the famed Mysore Masala Dosa, a staple food of Karnataka. I feel like the special red spice combine dirty on the within of the Dosa makes the Mysore Masala Dosa style different from alternative dosas. Dosas can leave you to desire a lot of owing to the spicy flavor and the break ableness. Coconut condiments, sambar, and clarified butter go well with dosas.
- Korri Gassi: Korri means Chicken and Gassi means curry. For this curry, succulent pieces of chicken are cooked with spices and ground fresh coconut. This is a famous Mangalorean recipe. It is usually served with set dosa, neer dosa, or roti at the side.
- Coorg Pandi Curry: Pork or ‘pandi’ is considered to be a delicacy in Coorg. The meat is cooked in masala paste which results in its dark color and spicy flavor. The dish uses an extract of fruit grown locally called kachumpuli that results in its distinct sour flavor. The Pandi Curry is served with akki roti (rice roti) or rice balls.
- Obbattu Or Holige (Sweet Paranthay): One of the most popular and important dishes in Mangalorean cuisine is Puran Poli, also known as Obbattu or Holige in Maharashtra and Karnataka. The Indian flatbread Obbattu is made with lentils and jaggery. Lentils, jaggery, and coconut are mixed and rolled into a sweet parantha. The parantha is an essential part of many festivals and traditions in India. In Karnataka, it is widely regarded as a delicacy.
- Bisi Bele Bath: South Indian Khichdi: The popular south-Indian dish Bisi Bele Bhath is served in almost every restaurant in Karnataka. Served with tamarind paste and dry coconut, the wholesome meal consists of rice, lentils, and vegetables. It is served with papadum and buttermilk in the south-Indian version of ‘Indian Khichdi’. When you want to eat something flavorful but simple, you should go for Bisi Bele Bath. Karnataka’s staple is delicious and easy to prepare.
Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. It combines a range of flavors, ingredients, and cooking techniques from its neighboring states of Kerala, Andhra Pradesh, and Tamil Nadu to the south and Maharashtra to the north, along with its rich gastronomic history.
Karnataka is home to different regions, and the culinary tradition varies from one region to another. The state’s rich and diverse culture and multi-faceted heritage are notable in its food. As I said, Masala Dosa is not the only thing to try in Karnataka cuisine. Vegetarians and non-vegetarians alike will find a wide selection of dishes. So, you won’t be stuck with the same dish over and over.