Cuisine
Northern Karnataka cuisine may be primarily found in the districts of Bidar, Kalburgi or Gulbarga, Vijapura, Bagalakote, Belagaavi, Raayachooru, Dharwad, Gadag, Haveri, Koppala and parts of Ballari. Wheat and jowar rottis (unleavened bread made with millet) are popular.
The following are typical items in a vegetarian Northern Karnataka meal:
- Rotti/Bhakri, Rice, Saaru, Happala and kosambari
- Badane kaayi gojju/enne-gai/tumbu-gai - Stuffed and/or sauteed
- Shenga/Ellu – Dry chutney in powder form, sometimes called HinDi (nothing to do with the Hindi language); kempu khaara - hot chutney paste made with red chillies, eaten as a condiment
- Bele palya - cooked split or whole beLe, chana, moong with greens such as methi, spinach or spring onion
- mosaru bajji or raitha - salad with Mosaru and majjige, beNNe or tuppa.
- Raw salads - made with spring onion, onion, green chilli or methi leaves, sometimes with oggaraNe of sasive and/or jeerige
- Dharwad pedha – Hubli-Dharwad is known for its dharwad pedha (a milk-based sweet), Mirchi Bhaji
and girmit made with murmure (a rice dish).
- Gokak Karadant - Gokak is known for its Gokak karadant (a dry fruits food), Gokak Jawar dosa also famous food in that area.
Read more about this topic: North Karnataka
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)