Cuisine of Karnataka

Cuisine of Karnataka refers to the wide variety of dishes that are native to the South Indian state of Karnataka. The cuisine is known for its distinct flavors and diverse range of ingredients. The food culture of Karnataka is a blend of traditional and modern, with a strong influence from the surrounding states of Tamil Nadu, Andhra Pradesh, and Maharashtra.

History

The history of Karnataka's cuisine can be traced back to the 4th century AD, during the reign of the Chalukya Dynasty. The cuisine has evolved over the centuries, incorporating influences from the various dynasties that ruled the region, including the Hoysala Empire, the Vijayanagara Empire, and the Mysore Kingdom.

Ingredients

The staple foods of Karnataka are rice, ragi, and jowar. The cuisine also makes extensive use of various types of lentils, such as toor dal and chana dal. Coconut, jaggery, tamarind, and a variety of spices are also commonly used in Karnataka's cuisine.

Dishes

Karnataka's cuisine includes a wide range of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include Bisi bele bath, Ragi mudde, and Udupi cuisine. Non-vegetarian dishes include Coorgi cuisine, which is known for its spicy meat dishes.

Regional Variations

The cuisine of Karnataka varies significantly from region to region. The coastal regions, such as Mangalore and Udupi, are known for their seafood dishes, while the inland regions are known for their spicy vegetarian fare. The cuisine of the Malnad region is known for its use of jaggery and coconut, while the cuisine of the North Karnataka region is known for its use of jowar and wheat.

See Also

• Cuisine of India
• South Indian cuisine
• List of Indian dishes