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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 ...
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.
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 ...
Indian hot mango pickle. This is a list of common Indian pickles, which have a wide range of flavours and textures.Pickle is called Achaar (अचार) in Hindi, Urugaai (ஊறுகாய்) in Tamil, Uppinakayi (ಉಪ್ಪಿನಕಾಯಿ) in Kannada, Ūragāya (ఊరగాయ) or Pacchadi (పచ్చడి) in Telugu, Lonache (लोणचे) in Marathi and Konkani, and Athanum ...
This is a list of Indian sweets and desserts, also called mithai, a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region.
Alternative names: Lemon rice: Course: Breakfast, can be an accompanying dish served with Lunch and Dinner too. Place of origin: India: Region or state: Karnataka: Main ingredients: Rice: Variations: Mavinakayi Chitranna, Nimbehannu Chitranna, Irulli Chitranna, Kayi-Sasive Chitranna
Murukku is known by different names across the different South Indian states, and is made from a variety of ingredients. Mysore pak: A sweet dish of Karnataka, India, usually served as a dessert. It is made of generous amounts of ghee (clarified butter), sugar and gram flour.