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Karnataka is blessed with a
rich culinary heritage. Regional
food habits differ vastly
depending on locally available
ingredients; the result is a
richly varied spread.
Karnataka’s cuisine is
characterised by distinct
textures, flavours, and
tastes. The state’s vast culinary
repertoire encompasses the
earthy flavours of North
Karnataka, the traditional
fare of South Karnataka, the
spicy dishes of the coastal
region, and the distinctive
Kodava cuisine.
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MANGALORE |
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Spicy fish delicacies like kane fry
(ladyfish,) rice-based preparations, and
a wide variety of fruits are perennial
favourites on the Mangalorean menu.
Epicures believe that fresh coconut,
chillies, and the Mangalorean mind
together create culinary magic.
Mangaloreans love rice in all forms -
red grain rice, sannas (idli fluffed with
toddy or yeast,) pancakes, rice rottis, kori
rotti (a dry, crisp, almost wafer-thin rice
rotti which is served with chicken curry
as a delicacy,) and neer dosa. Patrode, a
special dish prepared by steaming
stuffed colocasia leaves, is a delicacy not
to be missed. Akki rotti, or rice rotti, is
a favourite not only in Mangalore but
also in Malnad and Kodagu. |
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MALNAD |
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Malnad cuisine is fusion of Kodava and
Mangalorean fare. Key preparations
include the midigayi pickle (tender
mango,) sandige, avalakki (beaten rice,)
and akki rotti made of rice flour. |
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UDUPI |
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The ubiquitous masala dosa has its
origins in Udupi, and a whole school of
South ndian vegetarian cuisine takes
its name from this town. This is ‘pure’
vegetarian food, sans onions or garlic.
Pumpkins and gourds are the main
ingredients, while sambar is prepared
with ground coconut and coconut oil
as its base. Rasam, a spicy pepper ater,
is an essential part of the menu, and soare jackfruit, colocasia leaves, raw green
bananas, mango pickle, red chillies, and
salt. Adyes (dumplings,) ajadinas (dry
curries,) and chutneys, including one
made of the skin of the ridge gourd,
are specialities. |
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KODAGU |
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| Kodava cuisine is very distinctive, as are the costumes, customs, and festivals of the Kodavas. Pandi curry (pork curry) and kadumbuttu (rice dumplings) are arguably the most delectable dishes in the Kodava repertoire. The succulent koli curry (chicken curry,) nool puttu (rice noodles,) votti (rice rotti,) and bembla curry (bamboo shoot curry) are also worth trying. |
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NORTH KARNATAKA |
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The people of North Karnataka have a
taste for wheat and jowar r ottis
(unleavened bread made of millet,) a
delicacy best savoured with a variety of
chutnies or spicy curries. Apart from the
jowar rottis and the trademark yenne
badanekayi (brinjal curry,) North
Karnataka fare boasts a wide range of
rottis to choose from: Jolada rotti, thali
peet, khadak rotti and sajja rotti (bajra
rotti.) These rottis are accompanied by
side dishes like yenne badanekayi, kaalu
palya, soppu palya, usli (made from
spicy sprouted gram) and jholka (made
from channa dal flour.) The best North
Karnataka sweets are Dharwad peda,
Gokak khardantu, Belgaum khunda,
shenga holige and yellu holige, besides
the local hoornada holige. |
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