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Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. [1] Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and ...
Ragi mudde – nati koli saaru (country chicken chowder) is the traditional South Karnataka meal among farming households. Typical Mandya style of ragi mudde, boti gojju. Ragi mudde, ragi sangati or kali, colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough', is a finger millet swallow dish of India in the state ...
Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. The famous dosa (thick crisp pancakes, plain or masala when stuffed with potatoes) is said to have originated from this cuisine.
Food portal. v. t. e. South Indian cuisine includes the cuisines of the five southern states of India — Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana —and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical ...
Culture of Bangalore. Bengaluru is the capital and largest city of the Indian state of Karnataka. With a population of over 15 million (as of January 2016), Bengaluru is the third largest city in India and 27th largest city in the world. Bengaluru is one of the most ethnically diverse cities in the country, with over 51% of the city's ...
Idli. Idli or idly (/ ˈɪdliː /; plural: idlis) or iddali or iddena is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice.
Other Hoysala Karnataka dishes include: [5] Badanekayi-aloogedde gojju, a curry [6] made with eggplant and potatoes; Bili holige, similar to the rice flatbread akki rotti but softer and suppler; Gulpavate, a sweet made with dried fruit, ghee, jaggery, and toasted wheat flour; Mysuru kootu, a Karnataka-style lentil and vegetable stew
Mysore pak. Mysore pak is an Indian sweet prepared in ghee. It originated in the city of Mysore, [1][2] one of the major cities in the Indian state of Karnataka. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom. [1] The texture of this sweet is similar to a buttery and dense cookie. [3]