Karnataka cuisine

Karnataka cuisine is the cuisine of the Indian state of Karnataka. It is similar to the cuisine of neighboring states: Goa, Maharashtra, Telangana, Andhra Pradesh, and Tamil Nadu. It is commonly served on a banana leaf, especially for special occasions.^[1]

Its varieties include Mysore/Bangalore cuisine, North Karnataka cuisine, Udupi cuisine, Kodagu/Coorg cuisine, Karavali/coastal cuisine, and Saraswat cuisine. It includes vegan, vegetarian, and meat items, as well as savory and sweet dishes.^[1]

Dishes that originated in Karnataka but have become popular outside the state include idli, rava idli, and Mysore masala dosa.^[1] Other Karnataka cuisine items include:

• Avalakki - Flattened parboiled rice cooked with spices. In Karnataka avalakki can be eaten with majjige or Gojju
• Ragi mudde -It is very popular with the rural Karnataka. Eaten this with Bassaaru and Upasaaru.^[2]
• Mysore pak - Sweet dish prepared by using gram flour and ghee
• Bisi bele bath^[3]- is a spicy rice-based dish. It is originated in Mysore, Karnataka and from there spread across South India.
• Chitranna - Chitranna is prepared using rice, onion, green chili, lemon or raw mango peel, coriander leaves and turmeric.
• Jolada rotti - It is the staple diet of most North Karnataka. It is eaten with pulse curries, ennegayi or assorted chutneys.^[4]
• Holige (Obbattu) - Most popular sweet dish in Karnataka
• Neer dosa - Very popular in Mangalore and Malenadu region.^[5]

Typical Mandya style of Ragi mudde, Boti gojju

Ragi mudde with Bassaaru

Akki rotti

Bisi Belebhath, a popular rice-based dish