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Karnataka cuisines have a variety of vegetarian and non-vegetarian dishes. Karnataka cuisines vary in terms of tastes and flavours, depending on the region from which they come. However, on the whole, Karnataka cuisines have a rich culinary heritage no matter from which region it comes from. Rice, jowar or millet, and raggi are the staple items in the cuisines of Karnataka. Some of the Karnataka cuisines are idli, Mysore masala dosa, bisi bele bath, khara bath, akki rotti, ragi rotti, ragi mudde among others. Though cuisines of Karnataka are predominantly vegetarian, the spicy pork curries of the Coorg region, and the meat and fish specialties of the Mangalore coast, which are cooked in coconut milk, are also very famous.
The bhakri meal of northern Karnataka, which is based on jowar, is distinct from the raggi-based meal eaten in the rural areas of Mysore. Rotis made from wheat and jowar are the staple food of the people of north Karnataka which they eat along with a variety of chutneys or spicy curries. Yenne Badanekayi, which is the brinjal curry, is eaten along with different types of rotis like jolada roti, khadak roti, and sajja roti.
Udupi the holy town is famous not only for its temple of Lord Krishna but also for its masala dosa. This town is famous for its pure vegetarian food without onions and garlic. The main ingredients used in sambar are pumpkins and gourds, which is made from ground coconut, using coconut oil as the base. Sambar is a spicy brew strewn with vegetables; it is a very essential part of the south Indian menu. The people of Udupi use jackfruit, raw green bananas, colacasia leaves, and a lot of red chilies in their menu.
The coastal regions of Karnataka are famous for their spicy rich fish delicacies, which are eaten along with rice preparations and a variety of fruits. The people of Mangalore use plenty of fresh coconut along with spicy red chilies for the preparations. The people in this region simply love rice in any form. Patrode is a special dish in this region which is prepared by steaming stuffed colocasia leaves. Another delicacy of this region is the kori rotti. This is a dry, crisp wafer thin rotti made from rice, and are normally eaten along with chicken curry.
The cuisines of the Kodavas of the Kodugu region are distinctive like their costumes and festivals. Pandi curry made from pork, and Kadambuttu, which are dumplings made from rice, are a great favourite among the people of this region. They also serve bamboo shoot curry, rice noodles, succulent chicken curry and rice rottis in this part of Karnataka.
Mysore pak is a famous sweet dish of the state. Chiroti which is a light flaky pastry, sprinkled with granulated sugar and soaked in almond milk is another traditional sweet of Karnataka. The Shavige Payasa which is made from milk, vermicelli, sugar and cardamom, is another favourite dessert of the people of Karnataka.
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