CUISINE
 

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 characterized by distinct textures, flavors, and tastes. The state’s vast culinary repertoire encompasses the earthy flavors of North Karnataka , the traditional fare of South Karnataka , the spicy dishes of the coastal region, and the distinctive Kodava cuisine.


MANGALORE
 

Spicy fish delicacies like kane fry (ladyfish,) rice-based preparations, and a wide variety of fruits are perennial favorites on the Mangalorean menu. Epicures believe that fresh coconut, chilies, 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 favorite not only in Mangalore but also in Malnad and Kodagu.


MALNAD
 

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.


UDUPI
 

The ubiquitous masala dosa has its origins in Udupi, and a whole school of South Indian 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 chilies, and salt. Adyes (dumplings,) ajadinas (dry curries,) and chutneys, including one made of the skin of the ridge gourd, are specialties.


KODAGU
 

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.


NORTH KARNATAKA
 

The people of North Karnataka have a taste for wheat and jowar r ottis (unleavened bread made of millet,) a delicacy best savored 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.
 

HOW TO PLAN YOUR TOURS
 
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