Cuisine of Karnataka-

The cuisine of Karnataka is quite varied with each region of the state having its own unique flavors. A typical Karnataka or Mysore meal is pure vegetarian cooked in sesame and ground nut oil . The coastal areas have a simple, yet flavorsome cuisine with meat, fish and seafood varieties cooked in coconut oil especially Mangalore coast with their Goan influence have their own distinct fish and meat specialties cooked in coconut milk. The Bhakri meal of northern Karnataka based on Jowar is very different as is the ragi meal of the rural areas of Mysore. The Kodavas or Coorgis, who are culturally quite different from the rest of the state, have an equally distinct cuisine. The three staple items of Karnataka's culinary culture are rice, raggi and jowar (millet). The people in the northern districts prefer millet rotis with spicy vegetable preparations while in rural Mysore the preference is steamed ragi balls served with hot chutney or 'huli', very similar to Sambhar. The traditional Karnataka meal is served on banana leaf (Patravali) or 'muttuga' leaves stitched together.

Cuisine of Karnataka-

Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Uppu (salt), Kosambari, Pickle, Palya, Gojju, Raita, Dessert (Yes, it is a tradition to start your meal with a dessert - Paaysa), Thovve, Chitranna, Rice and Ghee. After serving ghee to everyone, one may start the meal. This is done to ensure that everyone seated has been served all the dishes completely

Mysore Pak -

Mysore pak is a sweet dish of Karnataka, which is made of generous amounts of ghee (clarified butter), sugar and gram flour. Pak or Paka in Kannada means the sugar syrup or generally paka is also referred as a dish resembling to nalapaka and bhimapaka. Legend is that Mysore pak was first created in the kitchens of the Mysore Palace by a palace cook named Kakasura Madappa out of the above ingredients. The cook at the Mysore Palace kitchen simply made a concoction of besan, ghee and sugar. The sweet that was formed delighted the royalties so much that it became a "Royal Sweet". When asked its name, Madappa obviously didn't have its name, so he simply called it the Mysore pak, a delicacy from the Mysore Palace. The king relished the sweet so much that he got Madappa to set up shop outside the palace grounds so that it could be made available to common people

Ragi Rotti-

Ragi rotti which means finger millet pancake is a famous breakfast item in Karnataka and served with chutney. Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal.

Bisi bele bhath -

Bisi-bele-bhaath translates to hot lentil rice in the Kannada. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal and vegetables . Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavor and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips.

Mosaru Bajji -

A raita is a simple preparation made by adding fruits, vegetables or any other thing to beaten curds.. Raitas are unique because they are cool and spicy at the same time

Anna [ Rice]

Mangaloru Saru- [ Rasam]

Happala [ Papad]

Papad, is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram, fried or cooked with dry heat.

Badanekayi Huli

Traditional Recipe of North Karnataka, consumed with Jowar Rotti

Coconut Chutney -

Gorikayi Palya-

Sabbasige soppu chitranna -