Karnataka has a list of delectable
cuisines. It has many varieties of mouthwatering dishes to offer to any food
buff. Every region in the state is famous for its own specialty dishes. In
Mysore and its vicinity people enjoy a typical pure vegetarian Karnataka
meal, while people living in the long coastal belt enjoy delicious recipes
with meat, fish and other sea food.
People living in the interiors of Karnataka use Sesame and groundnut oil as
the medium of cooking. Whereas coconut oil is used by the people in the
coastal region of Karnataka. The cuisines here are inspired by the cuisine
of neighboring states like Goa. In Mangalore coast people use milk of
coconut as the cooking medium.
Karnataka's people take Rice, Jowar ( Millets) and Raggi as staple food. In
northern Karnataka more of Jowar is used while in Mysore Raggi is preferred.
Residents of Coorg also have their distinct style of cooking. Since
Karnataka was ruled by both Hindu and Muslim rulers, an influence of their
cooking style
can
be seen on the cuisine of Karnataka.
Traditionally, Karnataka meals are served on a patravali (banana leaf) or
muttuga (leaves stitched together). People sit on the mats or raised
platforms to have the meal. Spoons or forks are not used since food is eaten
with hands.
People residing in the northern districts prefer millet rotis with spicy
vegetable preparations while in rural Mysore the preference is steamed ragi
balls served with hot chutney or 'huli', very similar to Sambhar. Rice is
served with a number of delicacies such as 'Huli', 'Kosambari' a lentil
salad, 'Playas' mixed vegetables cooked mildly, 'Kootu', 'Saaru' a clear
pepper broth, 'obattu' and any payasa (Kheer) etc. Finally 'chitranna' rice
favoured with lemon juice, green chilli and turmeric powder and sprinkled
with fried ground-nuts and coriander leaves which is a must in the formal
meal is served. Puris made from whole-wheat flour are also served along with
pappads and pickle. Other popular Karnataka delicacies are Bisi bele bath,
Uppittu, Mysore masala dosa and sweet dishes such as Obbattu or Holighe
which is flat, thin, wafer-like chappati filled with a mixture of jaggery,
coconut and sugar and fried gently on a skillet, 'Kesari bhath' (a halwa
made of semolina, sugar, and saffron), chiroti, Mysore pak etc.
Here is a list of famous Cuisines of Karnataka :
Tomato Rasam
Kesari Bhath (Dessert)
Mysore Pak
Chiroti (Dessert)
Bisi Bele Bath
Uppittu
Vegetable Puff
Akki Roti
