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Karnataka FoodZ :

Main article: Cuisine of Karnataka

Lunch from Karnataka served on aplantain leaf.

North Karnatakameal

Karnatakacuisine is very diverse. Described as the mildestin terms of spice content of these four states' cuisines, there

is a generous use ofJaggery, palm sugar and litle use ofchilli powder. Since the percentage of vegetarians in

Karnataka is higher than other southern states,vegetarianfood enjoys widespread popularity. Udupi cuisineformsan integral part of Karnataka cuisine.

In north Karnataka the staple grains arejowarandbajra.Rottis made out of these two grains along with side dishes

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made of eggplant, fresh lentil salads, spiced and stewed

lentils are popularly consumed. They also consume a

variety of spicy condiments like chutney powders and

pickles. Of all the other regional cuisines in Karnataka, thisis known for its fiery spice level and heat. Eateries called

Khanavallioften run by families serve inexpensive but tasty

home style food. Most of them are run by Veerashaivaa are

therefore vegetarian but Khanavallis serving non-

vegetarian food are not uncommon.

The cuisine of coastal Karnataka is marked by widespread

use of seafood, coconut and coconut oil. Rice is the staplegrain and is the centerpiece of every meal. Gravies called

'Gassi' made from chicken, fish, meats are served with rice.

Lentils and vegetables cooked with coconut, spices and

tempered with mustard, curry leaves, generous asafoetida,

called Huli, is also served with rice. A Rasam-like

preparation is called Saaru, which again is served with rice.

The meal will also contain vegetable side dishes calledPalya. Other accompaniments include curd-based Tambli,

sweet-tangy Gojju, pickles and Happala or Papads. Some of

the distinct breakfast foods served here include Bun,

Biscuit rotti, Goli Bajji, and Patrode.

Coorgi cuisine is very distinct from the other regional

cuisines of Karnataka, much like their culture. The

hallmark of Coorgi cuisine is the widespread use of pork,game, and meats. They also use kokum generously in their

cooking. While the staple food remains rice and rice-based

preparations like kadambattu, steamed rice dumplings and

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rice rottis, their expertise in cooking non-vegetarian foods

is unmatched.

The south Karnataka or the old Mysore cuisine is

dominated by Ragi or finger millet and rice. Ragi in theform ofRagi Mudde of dumplings or steamed rice is the

centerpiece of a meal. Often served with these two dishes

are vegetable sides or Palya, Gojju, pickles, Tovve - mildly

spiced lentils laced with Ghee, Huli - the lentil curry and

Tili Saaru, a peppery thin watery curry almost like Rasam.

Certain preparations like Bas saaru, which is a spiced

vegetable or greens' stock along with seasoned vegetablesor greens, Upp Saaru which is another lentil stock based

accompaniment to rice or mudde, Mosoppu, which is

mashed spiced greens, Maskai, which is mashed spiced

vegetables, are typical home style food from this region.

Avare Kal (or Indian beans) is a popular vegetable

consumed during winter. They are used in a variety of

dishes like Usali, Upma, Huli, Hitakida Bele Saaru etc.Ricepreparations usually served as the second course of a

traditional meals include Bisi bele baath, Chitranna,

Hulianna, etc.

Yogurt is a typical part of every meal in all the regions of

Karnataka and is probably the most populardairy product.

Generally yogurt with rice constitute the final course of a

meal. Buttermilklaced with spices and curry leaves is alsopopularly served with meals especially during summer.

Ghee and butter are also popular cooking mediums for

those who can afford them, and are mostly reserved for

festivals and special occasions.

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The credit for popularizing these foods elsewhere in India

goes to Udupi hotels. In fact, in north India, Udupi hotels

are often synonymous with south Indian food, even though

the range of foods they serve is mostly restricted to theKarnataka cuisine. These small establishments serve

inexpensive vegetarian breakfast dishes throughout the day,

all over India. These were mostly run by people native to

the Canara region. The famous Masala Dosa traces its

origin to Udupi cuisine and was subsequently popularized

by Udupi restaurants.

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