Masala Dosa is that the very first thing that involves mind once you think about Karnataka cookery. The Karnataka cookery is documented for its spicy curries and food specialties, which create it one amongst the oldest extant cuisines. Delicious and wealthy, it’s been influenced by the neighboring states and coastal regions. As you progress from region to region, the style and form of Karnataka dishes modify. North Karnataka’s food is preponderantly feeder, whereas the coastal region serves up savory food. You may notice the simplest meat curries in Kodagu and a fashionable flavor of coconut and native spices in Mangalorean cookery.
Here is that the list of prime twenty dishes you need to devour.
1. Mysore Masala Dosa: Staple Food of Karnataka
It originated with the famed Mysore Masala Dosa, a staple food of Karnataka. I feel the special red spice combine dirty on the within of the Dosa makes the Mysore Masala Dosa style totally different from alternative dosas. Dosas can leave you desire a lot of owing to the spicy flavor and also the break ableness. Coconut condiment, sambar, and clarified butter go well with dosas.
Best place to have: Mavalli repast space in Indiranagar, Vinayaka Mylari in Mysore.
2. Chow Chow Bhath: Two-In-One Dish
Chow chow bath is just the right Karnataka food for those who like spicy and sweet foods at the same time. Khara Bath and Kesari Bath are two dishes in one. Kesari Bath is a sweet Halwa that gets its orange color from saffron, and Khara Bath is a spicy Upma made with vegetables and peanuts. These delectable dishes both contain semolina (sooji). It is the state’s favorite breakfast dish.
Best place to have: Brahmin’s Coffee Bar in Bangalore, Taaza Thindi in Bangalore.
3. Ragi Mudde And Sopinna Saru: Healthylicious
In Karnataka, Ragi Mudde is made with Ragi flour and water and is a popular dish in rural areas. The dough is rolled into balls and eaten with simple gravy made from green leafy vegetables and lentils cooked with spices. Mudde can be swallowed more easily because of the consistency of Saru. This Karnataka recipe is very good for your health and is loaded with nutrition.
Best place to have: Prems Graama Bhojanam, Kamat Lokaruchi in Mysore.
4. Korri Gassi: Flavors Of Karnataka
From the coastal region of Karnataka comes the mouthwatering chicken curry Korri Gassi. Chicken is referred to as ‘korri’, and curry as ‘gassi’ in the Tulu language. Coconut and tamarind, the main ingredients of this dish, impart their flavor to the curry. Neer Dosa is usually served with the dish. Karnataka cuisine at its best can be described by this aromatic and flavorful chicken curry.
Best place to have: Sea Rock in Seshadripuram, Coastal Mama in JP Nagar.
5. Obbattu Or Holige: Sweet Paranthay
One of the most popular and important dishes in Mangalorean cuisine is Puran Poli, also known as Obbattu or Holige in Maharashtra and Karnataka. The Indian flatbread Obbattu is made with lentils and jaggery. Lentils, jaggery, and coconut are mixed together and rolled into a sweet parantha. The parantha is an essential part of many festivals and traditions in India. In Karnataka, it is widely regarded as a delicacy.
Best place to have: The Green Path in Malleshwaram, Mane Holige in Jayanagar.
6. Kane Rava Fry: Epicurean’s Delight
Coastal fish curry is a staple of Mangalorean cuisine, but how can it be complete without it? Ladyfish are coated in a spicy red chili paste batter and fried until golden and crisp in this authentic dish from Karnataka. The fish is crispy on the outside and juicy and tender on the inside. Fish-eating communities love this coastal delicacy. Karnataka’s traditional cuisine is well-known for this dish.
Best place to have: Sea Rock in Seshadripuram, Maravanthe in Indiranagar.
7. Bisi Bele Bath: South Indian Khichdi
The popular south-Indian dish Bisi Bele Bhath is served in almost every restaurant in Karnataka. Served with tamarind paste and dry coconut, the wholesome meal consists of rice, lentils, and vegetables. It is served with papadum and buttermilk in the south-Indian version of ‘Indian Khichdi’. When you want to eat something flavorful but simple, you should go for Bisi Bele Bath. Karnataka’s staple is delicious and easy to prepare.
Best place to have: Mavalli Tiffin Room in Indiranagar.
8. Kundapura Koli Saaru
The Mangalorean coastal region is home to another style of chicken curry known as Kundapura Koli Saaru. The curry is made with onion, garlic, ginger, and other spices as well as coconut milk for the gravy. You can enjoy this curry with neer dosa, roti, or even rice.
9. Allugedda
This dish consists of mashed potatoes with tomatoes, onions, and black grams. With dosa or rice, they are usually served as a side dish. Depending on one’s taste, allugedda can be prepared spicy or spicy hot.
10. Coorg Pandi Curry: For Non-Vegetarians
Coorgi Pandi Curry is a non-vegetarian delicacy made for every occasion. In the past, this dish was made with wild boar and vinegar made from blackberries, but today it uses pork and ‘Coorg Vinegar,’ which provides a distinctive sour taste. Grains with freshly ground spices impart a rich, dark color to the gravy. This curry goes best with rice roti or rice fritters.
Best place to have: Coorg Cuisine in Madikeri, The Coorg Food Co. in Bangalore.
11. Mangalorean Bhende Puli Koddel: Crunchy Texture
A Mangalorean delicacy made from okra and coconut masala; Puli Kodel is yet another delicacy. The fragrant and flavorful spices from south India will captivate your senses. Jaggery, tamarind, and okra in the coconut mixture make it sweet, spicy, and tart at the same time. You can enjoy this Karnataka special food with steamed rice and no onion or garlic.
Best place to have: Oota in Bangalore.
12. Udupi Tomato Rasam: Tangy Appetizer
Rasam is a tangy appetizer that south Indians serve before their meals. The tomato and tamarind water is tempered with spices to form a tasty concoction known as Udupi Rasam. Traditionally served before meals or with South Indian Thali, it is an ancient Kannada Brahmin recipe. This is a mouthwatering explosion of flavors and you won’t be able to stop at just one glass.
Best place to have: Prems Graama Bhojanam in Bangalore, Machali in Mangalore.
13. Neer Dosa: Fluffy Laced Crepes
Translating literally as ‘Water Dosa’ in Tulu, Neer Dosa are fluffy, laced crepes made from rice batter. Neer dosas do not have fermented batter, which makes them different from regular dosas. It is a great accompaniment to curries such as kurma and saggu that is an important part of Mangalorean cuisine.
Best place to have: Oota in Bangalore.
14. Haalbai: Sweet Delight
Karnataka would be a delight for anyone who has a sweet tooth. Haalbai, a dessert made of rice, coconut, and jaggery, comes in second place after Mysore Pak. Additionally, coconut milk is added to create a distinct flavor, and it serves as a combining ingredient.
Best place to have: Go Native, South Ruchis Square.
15. Mangalorean Biryani: Burst Of Flavors
While staying in Mangalore one should try the exclusive biryani of Karnataka, Mangalorean Biryani. The masala paste is what makes it special as it adds the true flavors of Karnataka to it. The paste contains coconut, cardamom, clove, coriander seeds, fennel seeds, ginger, garlic, cumin seeds, and dry red chilies.
Best place to have: The Karavali, The Mangalorean Restaurant.
16. Pori Urundai: Puffed Rice And Jaggery
Pori Urundai is what we usually refer to as Okumura, but it is called Okumura in Karnataka. Puffed rice and jaggery combine to make this delicious sweet. Although easy to make, the taste is truly delightful. Served with coffee or tea, it is a snack.
Best place to have: Karavalli, Tata Cha.
17. Chiroti: Flaky Pastry Circles
Chiroti is a popular sweet of Karnataka that is also popular in other states. It is prepared with Maida and these flaky pastry circles are sprinkled with a generous amount of cardamom sugar before serving. The sweet is cooked in households during festivals and special occasions.
Best place to have: Sri Venkateshwara Sweet-Meat Stall, Vidyarthi Bhavan
18. Filter Coffee: Signature Beverage
Traditionally, Indian coffee is made using boiling frothy milk and a decoction of ground coffee beans brewed in a traditional filter. Slurping filter coffee from the small saucer they serve it in is the proper way to consume it. You will be transported directly to the coffee plantations when you smell the rich aroma of the coffee. Karnataka and other coastal regions celebrate filter kaapi as a signature beverage and cultural icon.
Best place to have: Shri Sagar and Indian Coffee House in Bangalore.
19. Dahi Bada: Melange Of Tangy Flavors
You can find Dahi Bada or Thayir Vada on the menu of many Udupi restaurants. There is a slight difference between this recipe and the north Indian version of Dahi Bhalla, which is a mash up of tangy flavors. On all South Indian festivals and eves, the dish is prepared. It is also served for breakfast. This is a simple yet delicious dish to start your meal at a traditional South Indian restaurant. This dish is popular in Karnataka.
Best place to have: MTR 1924 at St. Mark’s Road.
20. Maddur Vada: Snack Time
Maddur Vada is another Karnataka famous food. These fritters are a very popular tea-time snack. Once you start eating them, you can’t stop. The Maddur town in Mandya, Karnataka, is the source of the name for this Karnataka cuisine recipe. In contrast to regular Vada, which is made from flour, Maida, and semolina, Maddur Vada is flavored with some spices. This popular snack can be found in trains and tea stalls. Coconut chutney and filter coffee go best with this Karnataka food item.
Best place to have: Maddur Tiffany’s in Mandya, Go Native in Bangalore.
Yes, I said it! Masala Dosa is not the only thing to try in Karnataka cuisine. Vegetarians and non-vegetarians alike will find a wide selection of dishes here. You won’t be stuck with the same dish over and over.
