Kannadigas - Cuisine

Cuisine

The cuisine of Karnataka includes many vegetarian and non-vegetarian dishes. The varieties reflect influences from the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north.

Some typical everyday dishes in Kannadiga homes include Bisi Bele Bath, Jolada Rotti, Ragi Rotti, Akki Rotti, Saaru, Huli, Davanagere Benne Dosa, Ragi mudde, Chitranna (lemon rice) and Uppittu. The famous masala dosa traces its origin to Udupi cuisine. Plain and rave Idli, Mysore Masala Dosa and Maddur Vade are very popular in South Karnataka. Kadabu, a kind of rice dumplings, is a popular and ethnic food in South Malnad regions such as Sakaleshpura, Mudigere, Somwarapete, etc. and is consumed with huchellu (black sesame) chutney.

Among sweets, Mysore Pak, Dharwad Pedha, Chiroti, Belagavi Kunda are well known. Hurnagadab, Hurnaholige, Karadantu, Shenga Holige and Sajka have origins in the Malnad region. Indis (chutneys) of Karnataka have a very distinct taste and flavour. Some popular ones include Shenga indi (groundnut), Agashi indi, Karal indi, Inichi indi and Mavina indi (mango). Similarly, Karnataka uppinakai (pickles) too are very distinct from the rest like Mavina thokku (fine mango pickles), Nimbekai uppinakai (lemon pickles), Tenga Mavina uppinakai (entire mango pickle), gaajri uppinkai (carrot pickle) and menshinikai uppinakai (chili pickle).