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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. D.
Udupi cuisine is a cuisine of South India. [1] It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region of the state of Karnataka. Some of Udupi cuisine is strictly vegetarian. However, other elements of Udupi cuisine are non-vegetarian and common to Mangalorean ...
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 ...
South Indian cuisine, also known as Dravidian 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.
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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
Chitranna (Kannada: ಚಿತ್ರಾನ್ನ), also known as Lemon rice, is a rice-based dish widely prepared in South India.It is prepared by mixing cooked rice with a special seasoning called Oggarane or Gojju.