Karnataka cuisine
Karnataka cuisine is a style of Indian cuisine native to the Indian state of Karnataka. The cuisine is known for its wide variety of vegetarian and non-vegetarian dishes, each with its unique flavors and ingredients.
Etymology[edit | edit source]
The term "Karnataka cuisine" is derived from the name of the state, Karnataka, and the word "cuisine" which originates from the French word "cuisine", meaning "cooking" or "culinary art".
History[edit | edit source]
Karnataka cuisine has a rich history that dates back to the reign of the Chalukyas, Rashtrakutas and Vijayanagara empires. The cuisine has been influenced by the food habits of the ruling classes, as well as the local agricultural and culinary traditions.
Ingredients[edit | edit source]
The staple ingredients of Karnataka cuisine include rice, ragi, jowar, and millet. A variety of lentils are also used in the preparation of dishes. The cuisine is known for its use of a wide range of spices and flavors, including coriander, cumin, chilies, cardamom, clove, ginger, and garlic.
Dishes[edit | edit source]
Some of the popular dishes in Karnataka cuisine include Bisi bele bath, Ragi mudde, Jolada rotti, Idli, Vada, Dosa, Sambar, Rasam, Palya, Gojju, Chutney, and Pickles. The cuisine also includes a variety of sweets like Mysore pak, Obbattu, and Chiroti.
Regional Variations[edit | edit source]
Karnataka cuisine varies across different regions of the state. The coastal regions, including Mangalore and Udupi, are known for their seafood dishes and use of coconut in cooking. The northern and interior regions of the state, on the other hand, are known for their spicy and flavorful vegetarian and non-vegetarian dishes.
See Also[edit | edit source]
References[edit | edit source]
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