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Karnataka
Cuisine
Karnataka has an amazing variety food, ranging from the earthy flavours of North Karnataka to the traditional fare of South Karnataka.
For breakfast, choose from the popular uppittu (roasted semolina laced with chillies, coriander leaves, mustard and cumin seed), idli-sambar (steamed rice cake and curry), tatte idlis (flat idlis), masala dosa (pancake with curried potato filling), rava dosa, puri playa, uthapam, vada sambar or kesari bhath (a halwa made of semolina, sugar and laced with saffron).
Spicy fish delicacies like kane fry (lady-fish) are perennial favourites on the Mangalorean menu. Patrode, a special dish prepared by steamed stuffed colocasia leaves is a delicacy not to be missed. Akki roti is a favourite not only in Mangalore but also in Malnad and Coorg. There is a vast range of rice-based dishes including chirtanna (rice with lime juice, green chilli, turmeric powder sprinkled with fried groundnuts and coriander leaves), vangibhath (spiced rice of eggplant) and pulliyogare (rice flavoured with tamarind juice and spiced with seasoning). The very special Karnataka dish, however, is the celebrated bisi bele bhath - a unique combination of rice, dal, tamarind, chilli powder and a dash of cinnamon.
To end your meal, there are sweets like chiroti (a light flaky pastry sprinkled with granulated sugar and soaked in almond milk), Mysore pak, obbattu or holige (a flat, thin wafer-like chappati filled with a mixture of jaggery, coconut or copra and sugar and fried gently on a skillet), Dharwad peda, Gokak, kardantu and Shavige payasa (made of milk, vermicelli, sugar and cardamom seed).
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