KARNATAKA

INTRODUCTION: Karnataka is divided into three regions.

- A narrow coastal strip along the Arabian sea
- The hills of the western ghats and
- The sprawling plains to the east.
The hills produce the best cardamom and black pepper. Karnataka state
has a combination of several types of cuisine. Though there are similarities between the food
of Karnataka and its southern neighboring states of Tamilnadu and Kerela, the typical Mysore
style. Dakshina Kannada cuisine is well known for its own distinctive teture and flavor. The
coastal area from the northern border with Maharashtra and !oa down to Mangalore has a
style not very different from coastal !oan cuisine or coastal Kerela cuisine. As one goes
north the food begins to resemble that of Maharashtra. There is, in fact a large amount of
resemblance in food of the four southern states of Karnataka, Andhra "radesh, Tamil #adu
and Kerela. There are subtle distinctions and recogni$able differences in flavor.
The central areas of the state have a style that is marked by simplicity and
tradition while in the coffee growing districts of the coorg district% there are culinary delights
as vibrant and distinct as the people themselves. The best known fare is undoubtedly the
&dipi style of cooking.
CULINARY ASPECTS
'n the coastal belt of Karnataka, (aggery and coconut play a ma(or role in the cooking, both in
the preparation of the main meals as well as the snacks and savories.
Karnataka)s culinary culture revolves, round three staple items- rice, ragi, and
wheat (owar *millets+. ,owever the people in the northern districts have a preference for
wheat and (owar rotis. 'n rural Karnataka, -agi is widely used with each meal in the form of
rotis as .mudde). Mudde is steam cooked ragi rolled into balls and served with hot chutney
or huli *sambar+.
The kodavas or coorgis, culturally very different from the state, are presumed to
have influence of the !reek ancestors. The coorgi cuisine is very distinct and theyt are the
only ,indus all kinds of meat and serve non-vegeterian food and alcoholic drinks for their
marriage ceremonies and traditional festivities.
The coastal belt, seafood and fish are available in plenty. The cuisine is simple
and full of flavor. /aggery and coconut play a ma(or role in all preparations. -ice continues to
be staple diet through wheat gaining gradually acceptance. 0oconut is widely used in
Mangalorean cuisine too. 0oconut oil is a cooking medium and coconut gratings or milk.
Are used for curries .local vegetables are used for a wide variety of .preparations and for
chutneys the skin of the vegetables are also used
Kori-roti-dry broken pieces of rice pancakes or handkerchief like neer dosai made from
unfermented rice batter of watery consistency accompanies most of the gravy dishes.sanas-
idlis fermented in toddy are yet another popular accompaniment for most of the gravy
items .predominantly ,indu prepared special food is made during festivals and days of
fasting the .ekadasi) fast is broken on .dwadsi) with a cooling kan(i served with only ghee and
pickles. The chilies from bedige are mainly used for its bright red color and less pungency.
The tamarind in Karnataka is highly priced than other varieties because it is less acidic and
almost faintly sweet in the plateau, the cooking medium is sesame oil or groundnut oil. The
1hakri meal of north Karnataka, based on (awar, is very different like the ragi meal of the
south Karnataka.
DAKSHINA KANNADA CUISINE
This cuisine has evolved in areas in and around Mysore which was a big kingdom and
was ruled by ,indu kings for a long time. The influence of Tamilnadu is there due to affinity
and a typical meal has kosambri*lentil salad+, playas *seasoned vegetables+, kootu and saaru
*rasam+.other specialties includes bisibella bhah hulia!!a, !o((u *bittergourd
preparations+ and ma((ige huli* vegetables stewed in butter milk+. A typical breakfast would
include uppittu, kesari bhath, masala dosa, idli, pongal, etc. Mysore pak, Obbau or holi"e
are important sweets. 2estive occasions would also include #a$asa *kheer+ made of
vermicelli or green gram dal or raw rice
3arieties of dosa , bagala bhath, gatti, avalaki preparations , .chithrana) or rice
preparations, .palya, or vegetable dishes, .munchi), .gashi) , .go((u), are other popular dishes.
%AN&ALOREAN CUISINE
The bunts form a ma(or of the tulu speaking communities of south kanara. Apart from
the local produce and fruits rice is used mainly to create numerous delicacies. Kori roti is a
very popular dish of the bunts
Konkani speaking 0hristians of Mangalore originally migrated from !oa in the 45
th

century. The food habits and plates are of !oan origin.as time elapsed, this cuisine had a
blend of the local taste .this community used the local taste. This community used the local
ingredients available and so was little different then the !oans.
"opular dishes include 6hevige, Mutlim, 1hakri, 3arieties of 'dli, Kori roti. Kori 6ukka,
0undapur koli thalna, Kori kothambri, A(adina, Kaidina, 0hakuli etc are some of the other
popular dishes.
Dessert and snacks selections include Kheer, payasa, Khotige, Kulkuls, #evrious, Manni,
Kokisam etc.
UDIPI CUISINE
&dipi 0uisine is acceptable in all over the country now because of the healthy mi of
various ingredients. 't eploits the natural affinity between rice, coconut and (aggery. Another
populari$ed combination is the 1lack gram dal and rice used for 'dli, dosa and other items.
The horse gram is a delicacy in &dipi areas and stock obtained after long hours of boiling is
used to prepare -asam or 6aaru. 6pecial food is prepared on festivals and of fasting.

'n the month of December-/anuary .Hu"i or Po!"al is prepared in the homes daily and
distributed in some temples.

"opular dishes include "athrodey, "undi !atti, Kadubu, ,uli, 6aroo, 6hevige 0hithrana,
,uggie, Tambli, 6eepe palya, Menaskai, Khotige, Kairasa, Mossergo((u, "aradi payasa,
,oligey etc.
&O'DA SARAS'AT (RAH%IN CUISINE
The Aryans, who traveled from central Asia to 'ndia, hundreds of years back settled on
the bank of -iver 6araswathi. They are referred to as 6araswaths. 7ater on they had
proceeded north to !oa and then to the Karavali region. These communities are referred to as
!owda 6araswat 1rahmins.
These communities ate fish although they were ,indu 1rahmins. This cuisine has a
very good selection of vegetables, herbal roots preparation and fruit preparations.

"opular dishes include -avadhan, &ppukari, Akkiunde, Appa, 1akri, 1iscuitroti,
6hevige, Dali toya, Kodhel, 6asive, 6ukka, !o((u, Tambli, Ambat, 6angli, Kootu, "ayasa,
6ukhrundo, "anchaka((ai, and !ar(ikai etc.
COOR&I CUISINE

Most of the 0oogi curries, noted for their flavor and taste, are taste, are coconut based
that is lightly spiced and moderately sour. #on vegetarian food fare rules at both the daily
tables and on festive occasions. "ork is the specialty and is cooked with a miture of spices
and .#eeru puli) a special black tamarind etract.
"opular dishes include "andi Kari, Kori 1arthad, Meen gashi, Mamsa Kari, "alya, saar,
Kadumputtu, #oolputtu, 1hakri, and Akkiotti etc.
RELI&IOUS COUSTO%S AND E))ECTS ON )OOD

Karnataka being predominantly ,indus celebrates almost all-,indu festivals Krishna
/ayanti is very auspicious in &dipi. 8n ."other "arban) 8r ,arvest festival 9a feast of home
made sweets, pancakes and puffed rice are made. #o meats are cooked the harvested new rice
is cooked to payasa or shaker bhath and distributed. 2ollowing tradition .:kadasi) *eleventh
day after full moon+ fast are observed and the fast is broken the net day with kan(i.
The main temples also serve meals for its devotees during the day.
SE*UENCE O) %EAL AND SER+ICE:
'n Karnataka the banana leaves is placed with the tip facing the top and not the left
side. The service starts with the service of pickle and raita or tambli. Then the playas or bha(is
along with dalio,e is served, now rice is served with plain dal or ,ara! and then it is
blended with some home made ghee.
'n places where meat is consumed the gravy items may include curries of fish,
chicken, mutton or pork. 't is usual to have a dry meat preparation on the side if the gravy is
vegetarian
Desserts or sweets are made only on festive occasions and functions.
2AM8&6 D'6,:6 2-8M KA-#ATAKA
CHITRA ANNA: tempered rice preparation with coconut and cashew nut.
+AAN&I (HATH; saut<ed brin(als and rice preparation using special vaangi bhath masala
powder.
KOSA%(ARI; dry soaked moong dal and grated carrot proportion with granted coconut. it is
a raw salad.
SAA&U; mied vegetable preparation *carrot, beans, potato etc+ enriched with coconut and
poppy seeds paste, served with puris.
RASA%; famous toovar dal water, enriched with pepper, coriander leaves, tomatos etc.it has
water if shorba like consistency.
O(ATTU; the kanandiga version of poran poli, it is served with a dollop of ghee.
KHARA (HATH; semolina and mied vegetables, dry preparation served with onion raita.
HESERA(ELE PAYASA; semi thick moong dal halva sweetened with (aggery.
NEER DOSA; dosa presentation with batter made of only rice and water. neer means water.
KORI SUKKA; mangalorean style chicken curry finished with coconut and coriander leaves.
mani; sweet preparation made with rice, flour and coconut