Karnataka Cuisine:  a delightful platter

Visiting India can be an experience quite like none other.  One of the main reasons for this is the sheer diversity that is omnipresent in the country in the form of its climate, religion, culture, geographical features and of course its people.  A kaleidoscope of such factors influence the cuisine of each region and it goes without saying that variety is indeed the second name of Indian cuisine.  Each state has its own unique features resulting in a wide range of soil types, climatic conditions and agricultural produce that ultimately shape the cuisine of each place.  The type of food available is also determined by the presence of distinct ethnic groups, religious practices and historical events that might have occurred in the region. Just like the rest of India, Karnataka too offers quite literally a huge ‘spread’ when it comes to food.  Given that it is the seventh-largest state in terms of size, Karnataka offers a medley of gastronomical delights as you travel from one part of the state to the other.  While rice and ragi are a staple in the capital and the southern part of the state, the coastal areas are famous for their sea food.  The cuisine of the northern part of the state is dominated by the use of jowar, red chillies and groundnuts considering the arid climate of the region.  Read on for more details. Avarekai Rasam Bayaluseeme (the plains) Also referred to as the old Mysuru region, this part of the state includes the territories of Bangalore, Mysore, Kolar, Tumkur, Mandya and Hassan.  Given that most of the region is watered by the river Cauvery, the cultivation and hence consumption of ragi (finger millet) and rice is popular here. Ragi is consumed in the form of "ragi mudde" aka ragi balls that is eaten with vegetable laden sambhar.  Rice, rasam and leafy green vegetables are also staples of the region. Masala Dosa Snacks like 'akki roti' and 'ragi roti' made from rice and ragi flour respectively are commonly had in this part of the state apart from traditional sweets like the Mysore pak (made from milk and gram flour) and 'holige/obbatu' (made from refined flour and stuffed with either coconut and jaggery or lentils).  Mysore masala dosa and Bisibele bath (rice cooked with lentils and vegetables in a tangy gravy akin to sambhar) are yet other famous dishes of the region. ‘Avarekai’ rasam, sambhar and avarekai akki roti are favourites during the season of the hyacinth bean which is normally relished during the months of December to February. Coorg and the hills The quaint hill station of Coorg close to Mysore is also known for its unique food and cooking styles.  Arguably the most famous dish of the hills station is “pandi” or pork curry which is an almost signature dish of the Kodavas.  A region where yams, bamboo and jackfruits grow extensively, the cuisine of the Kodavas is dominated by the large use of rice that is had in the form of steamed ‘puttus’, also called the ‘Kadambuttu’ (ball-shaped puttus).  Since the region is landlocked, local flavours and the liberal use of native ingredients is dominant in their preparations.  ‘Kachampuli’, which is their distinctive souring agent akin to tamarind is a prominent ingredient in most of their dishes.  It is extracted from the ripe fruits of the ‘Kodambuli’ tree. Kadabu wrapped in Jackfruit leaves South Canara The region of South Canara is renowned for its delectable cuisine.  The area includes the regions of Mangalore, Udupi and Kundapur, with each of them having their own specialities.  Udupi cuisine needs no introduction and is famous world over.  Characterized by the rich use of fresh coconut and local produce like colacasia leaves, ‘gulla’ (spherical green brinjal) and turmeric leaves, the region is famous for its ‘neer dosa’, ‘golli bajji’, pathrode’ and ‘kadabu’ all of which are drizzled in coconut oil.  Summers are meant for jackfruits and mangoes which are used in several seasonal dishes like mango ‘palya’, payasam and jackfruit ‘mulka’.  Most of the dishes are vegetarian and extremely flavourful. Goli bajji The Kundapur region is more famous for its non-vegetarian fare like chicken curry and gravy.  Mangalorean cuisine has a distinct coastal influence and is famous for its sea food like fish and ‘Kori gassi’. North Karnataka If you are game to sample dishes which have elevated spice levels head over to districts of Dharwad, Haveri, Belagavi, Bagalkote, Bidar and Ballari.  This geographical area is characterized by high temperatures and the dry, arid environment is conducive for the cultivation of the famous “Byadgi” chillies, peanuts, cotton and jowar.  The use of coconuts is minimal here and the staple food of the people is ‘jowar’ rotis that are high in protein. Raw vegetables, salads and spice powders made from sesame seeds, groundnuts and nigella seeds are a key component of North Karnataka meals.  "Ennegayi' which is a highly popular brinjal curry, 'Girmit' (known as Karnataka Bhel) as well as 'Nargis manddaki' which is puffed rice spiced up with garlic, green chillies and onions are some of the popular dishes of this region. A typical North Karnataka thalli To know more about Karnataka cuisine, follow us on Facebook, Instagram, and Twitter. 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