Karnataka

Karnataka cuisine is diverse and flavorful, reflecting the state’s rich cultural heritage and varied geography. It ranges from mild and comforting to spicy and tangy, with rice, ragi (finger millet), and wheat as staple grains. One of the most famous dishes is Bisi Bele Bath, a wholesome, spicy rice and lentil dish cooked with tamarind and vegetables. Ragi Mudde, steamed balls made from finger millet flour, are a staple in many rural households, typically eaten with spicy sambar or chutney. Coastal Karnataka is known for its delicious seafood and coconut-based dishes like Mangalore Fish Curry and Neer Dosa, a thin, soft rice crepe. North Karnataka cuisine features dishes like Jolad Roti (jowar flatbread) and Ennegayi (stuffed brinjal curry). Snacks like Mysore Pak, a rich sweet made from gram flour and ghee, and Dosa, crispy rice and lentil crepes served with chutney and sambar, are beloved throughout the state. Overall, Karnataka’s food offers a wonderful blend of tradition, nutrition, and taste.