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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 ...
Karnataka cuisine is a general term for cuisines of the Indian state of Karnataka Subcategories This category has the following 3 subcategories, out of 3 total.
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
Karnataka cuisine can be very broadly divided into Mysore/Bangalore cuisine, North Karnataka cuisine, Udupi cuisine, Kodagu/Coorg cuisine, Karavali/coastal cuisine, and Saraswat cuisine. This cuisine covers a wide spectrum of food from pure vegetarian and vegan to meats like pork, and from savouries to sweets.
Following the tradition of chaaturmasa vrata, which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a variety of dishes in Udupi cuisine. Pumpkins and gourds are the main ingredients in sambar , a stew prepared with ground coconut and coconut oil as its base.
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 ...
Masala dosa (Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōse y) is a dish of South India originating in the town of Udupi, Karnataka. [1] [2] [3] While there is variation in the recipe from town to town, [4] the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for ...
Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. [7] [8] Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.