Culture & Tradition

Cuisine of Karnataka

Karnataka cuisine is diverse, reflecting regional influences:

a. North Karnataka

• Jolad rotti, yennegai (brinjal curry), and spicy chutneys.
• Dry, spicy food; less rice, more millets.

b. South Karnataka (Mysore, Bangalore)

• Idli, dosa, vada, bisi bele bath, ragi mudde, kosambari.
• Sweets: Mysore Pak, chiroti.

c. Coastal Karnataka (Udupi, Mangalore)

• Coconut-based curries, seafood, neer dosa.
• Udupi cuisine is purely vegetarian and temple-based.

d. Kodagu (Coorg)

• Pork-based dishes like Pandi Curry, bamboo shoot preparations.