FOOD OF KARNATAKA

Prepared by: Jean D’costa Manasa B Shetty

Alister Mendonza Granil Preetham

Karnataka’s contribution to the cultural blending

of India is no way inferior as compared to other parts of the country.

The state’s contribution in the fields of art, music, dance, religion, literature and celebration of fairs and festivals are exemplary

The people of Karnataka have been living in mutually beneficial contact with, the Marathas, the Andhras, the Tamilians and the Malayalis.

Introduction

The Cuisine of Karnataka includes many

vegetarian and non-vegetarian cuisines. Karnataka is a gracious host and offers a

spread that appeals to every palate. Karnataka`s cuisine is characterised by distinct textures, flavors and tastes.

Traditional Kannadiga cuisine is typically South Indian with a little bit of sweetness for added measure

CUISINE OF KARNATAKA

Some typical dishes, that you might have

heard of,

A typical Kannadiga Oota (Kannadiga meal) includes

the following dishes in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita, Dessert, Thovve, Chitranna, Rice and Ghee.

There is some diversity in core food habits of North and South Karnataka. While northern-style dishes have jola and rice as the primary cereals the south uses ragi and rice.

It is believed that every meal is a wholesome meal containing essential components of a healthy meal such as proteins, carbohydrates and vitamins.

WOULD YOU LIKE A TASTY WHOLESOME MEAL?

A TYPICAL MEAL OF UTTAR KANNADA DISTRICT

Palya

Gojju

Raita

Kosambari

Huli

Chapathi

BenneMajjige

Halwa Hesaru kalu palya

Happala

The famous Masala Dosa traces its origin to

Udupi cuisine. Plain and Rave Idly, Mysore Masala Dosa and

Maddur Vada are popular in South Karnataka. Coorg district is famous for spicy varieties of

pandi (pork) curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Dharwad pedha, Chiroti are well known.

WHERE DO SOME OF THEM COME FROM?

Masala dosaPandi curry

Rava idli

Davangere benne dose

There is, in fact, a large amount of

correspondence in the food of the four southern states of Karnataka. Andhra Pradesh, Tamil Nadu and Kerala. But there are subtle distinctions and recognizable differences in flavor.

Influences

different division of karnataka

The North Karnataka cuisine can be primarily

found in the northern districts of Karnataka which include : Dharwad, Hubli, Bijapur, Gulbarga, Belgaum , Bidar, Yadgir, Bagalkot, Raichur , Davangere, Gadag, Haveri, Koppal and western and northern areas of Bellary

North Karnataka

The South Karnataka including the present-

day Kolara, Bengalooru, Mysooru, Tumakooru, Mandya, Haasana, Chamarajanagara.

South Karnataka

WHAT ARE THE RICE DISHES THAT YOU WOULD LIKE TO SAMPLE?

Vaangi Baath

Chitranna

Mosaranna

-cooked rice mixed with vegetables cooked in oil and

- cooked rice flavoured with spices, particularly oil-popped mustard seeds and turmeric

- curd rice sometimes given a fried spicy touch with fried lentils and oil-popped mustard seeds.

A SECOND HELPING OF

RICE

Avalaki

Puliyogare- cooked rice flavoured with spicy

tamarind paste

- akki means rice in Kannada; avalakki is rolled rice that is soaked

and cooked with spices and sometimes vegetables.

Dosa, masala dose, benne dose ,rave dose,

paper dose, plain dose, vegetable dose, onion dose, set dose, neer dose, godhi dose, ragi dose, menthey dose.

Variants of Idli - like Mallige idli, Thatte idli, rave idli, masala idli, and others.

THE ALL TIME FAVOURITES

A typical Karnataka meal has many delicacies

like Kosambari, a salad made of the broken halves of the soaked green moong dal and other ingredients

Breakfast foods in Karnatka include the popular upma.

Kesari bhath a halwa and Mysore pak are among the favorite sweets in Karnatka.

specialities & sweets

Huli- Combination of vegetables and lentils

simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.

Majjige Huli- Cooked vegetables simmered in yogurt with coconut, spices, asafoetida, curry leaves and mustard. Huli

Tovve- Mushy lentils cooked till creamy, spiked with spices and Ghee. Vegetables are also added to this dish like Ridged gourd, cucumber etc

SAARU (RASAM) TO ADD TO PLAIN RICE (SIMILAR TO DAAL)

SAARU (RASAM) TO ADD TO PLAIN RICE (SIMILAR TO

DAAL)

- Mushy lentils cooked till creamy, spiked with spices and Ghee. Vegetables are also added to this dish like Ridged gourd, cucumber etc

- Combination of vegetables and lentils simmered with spices, coconut,

tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal

meal.

SAARU (RASAM) TO ADD TO PLAIN RICE (SIMILAR TO DAAL)

Bas saaru, Mosoppinna/ Hulisoppu saaru, Maskai, Menasina saaru, Bele saaru.

Shavige Payasa - made from Vermicelli (angel

hair noodles), sugar, milk and dry fruits Gasagase Payasa - made from Gasagase (Poppy

Seeds), Bella (Jaggery), coconut and milk Seeme Akki Payasa - made from Seeme Akki

(Tapioca), sugar and milk Hesaru Bele Payasa - made from Hesaru Bele

(Split Green Gram), Rice, Bella (Jaggery) and milk Kadale Bele Payasa - made from Kadale Bele

(Split Chickpea), Rice, Bella (Jaggery) and milk

VARIETIES OF PAAYASAS

PAYASA

Unde - ball shaped sweets with the following variations : Chikkina unde - ellu and bella( SESAME AND JAGGERY) ChigaLi unde - made from eLLu Rave unde - made from semolina Shenga unde - made from peanut Mandakki unde - made from mandakki Avalakki unde - made from avalakki Ladoo - made of flour and other ingredients formed into balls that are

dipped in sugar syrup. Hesarunde- Moong dal ladoo. Godhiunde- made from Wheat Besanunde - made from besan Tambittu - made from rice or wheat flour and jaggery. Sikkinunde - made from jaggery, dried coconut and maida .

UNDE/ LADDOO

Obbattu or Holige - stuffed or plain sweet flat

bread/pancake/crepe with variations including : Bele Obbattu - made from lentils or chana Kaayi Obbattu - The filling is made from coconut

and jaggery Sakkare Obbattu -Filling made of sugar and coconut Kadale bija obbattu -The filling is made of peanuts

and jaggery Haalu-obbattu - from milk, sugar and floured batter.

OBBATTU

Bele Obattu Dharwad peda

Rave unde

Kadubu

Bonda or Bajji - deep fried vegetables (and

sometimes chicken and seafood) in batter Chakkuli Nippattu Kodubale

THESE ARE SOME FOODS THAT ONE IN KARNATAKA MUST SAMPLE

TEA TIME SNACKS

Kodubale

Menasina kaayi bajji

Chakkuli (Murukku)

Koli bas saaru Mutton chop curry Fish curry

Koli Saaru Bangude Ghassi

– chicken with horsegram famous accompaniment to

raagi mudde

- spicy mutton chops curry

-Teppala ambat recipe

- Chicken curried with tomatoes and spicy

coconut paste

- Mackerels in spicy coconut gravy

- combo dish – it’s a spicy chicken curry

eaten with flat, crispy and wafer thin rice

creeps

Kori Rotti

Chef Vijay Singh Rawat, chef de cuisine, Hilton

Chennai says, “A traditional full course meal in Karnataka includes soup, starter, main course with lot of accompaniments and dessert. This meal is believed to meet the human nutritional needs as it contains the essential components comprising proteins, carbohydrates, minerals and vitamins.”

WHAT CHEF’S SAY…

It won't be wrong to say that cuisine can easily

be among the greatest attraction of Karnataka. So many are the dishes and such is the taste of each one of them that it is hard to decide which is the best. Other attractions might have the appeal to allure you to Karnataka, but it is the cuisine that has the magic to make you stay in Karnataka. Just get the taste of Karnataka cuisine and feel that special feeling that your tongue craved for so long.

CONCLUSION