Karnataka’s Cuisine is one of the oldest cuisines till date. Combining flavours from its southern sister states of Andhra Pradesh, Kerala, and Tamil Nadu and some flavours from Maharashtra, along with its own special magic, the dishes from Karnataka national favourites.
Although each region has its own speciality like – North Karnataka cuisine, South Karnataka, Kodagu, Udupi, Mangalorean, North Canara and Navayath cuisine, we have compiled a list of unbeatable favourites.
1. Kori Rotti :
Kori means chicken in the local language Tulu. It is a combination of chicken curry with crisp, dry wafers made from boiled rice. For this curry, succulent pieces of chicken are cooked with spices and ground fresh coconut.
2. Neer Dosa :
Neer means water – to make Neer Dosa, rice is to be soaked overnight for few hours in water, and no fermentation is required. It is served with chutney, curry or sambar.
3. Mysore Masala Dosa:
Another form of dosa but this one is crisp and has chutney or paste applied on it. It is filled with mashed potato and is served with white and red coconut chutney along with sambar.
4. Udupi Sambar:
Udupi Sambar is usually served with dosa, idlis and also goes with rice. It is made with a lot of spices and has a hint of sweet. The sambar flavours consist of red chillies, coconut, hing (asafoetida), coriander seeds, fenugreek seeds and cumin seeds.
5. Mysore Pak:
Widely distributes during Diwali, Mysore Pak is a simple but very famous sweet that is popular all across India and is made from three ingredients only – Besan (Gram Flour), Ghee and sugar.
6. Bisi Bele Bath:
Found in every Kannadiga’s home, Bisi Bele Bath is a traditional recipe of Karnataka with a distinct coconut flavor. It is made with many vegetables and flavours making it unique and a definite must try!