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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 ...
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.
The famous dosa (thick crisp pancakes, plain or masala when stuffed with potatoes) is said to have originated from this cuisine. [3] 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.
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.
Bisi bele bhaath served with raita and Happala(papad) The traditional preparation of this dish is quite elaborate and involves the use of a spicy masala (huliyanna), toor dal (a type of lentil), rice, ghee and vegetables. [5]
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One of the most famous places to visit with respect to cuisine is the VV.Puram Food Street. It serves a lot of Indian and Karnataka dishes as reasonable prices. It has attracted throngs of crowds of different social backgrounds who go local instead of the fine dining experiences the city has to offer.