Edit filter log

'{{short description|Cuisine from the state of Karnataka, India}} {{Multiple issues| {{more citations needed|date=September 2018}} {{cleanup|reason=capitalization, punctuation, standard English usage, sourcing, NPOV, and many other issues|date=June 2018}} {{Cleanup list|date=October 2018}} }} {{Use dmy dates|date=June 2020}} {{Indian cuisine}} {{Culture of Karnataka}} '''Karnataka cuisine''' includes the cuisines of the different regions and communities of Karnataka, namely, [[North Karnataka]] [[cuisine]], South Karnataka cuisine, [[Udupi cuisine]], [[Saraswat cuisine]], Coorg cuisine, [[Mangalorean Catholic cuisine]] and Navayath cuisine.<ref>{{Cite web|url=https://theculturetrip.com/asia/india/articles/6-things-you-need-to-know-about-karnatakas-local-cuisine/|title=6 Things You Need to Know About Karnataka's Local Cuisine|publisher=Culture Trip}}</ref><ref>{{Cite web|url=https://www.deccanherald.com/content/380290/forgotten-flavours.html|title=Forgotten Flavours|work=Deccan Herald}}</ref> Karnataka cuisine includes both [[vegetarian]] and non-vegetarian. [[Eleusine coracana|Ragi]], which is a staple in Kannadiga cuisine is mentioned in the works of the poet [[Adikavi Pampa]] and in the ancient [[Sanskrit]] medical text [[Sushruta Samhita]].<ref>{{Cite web|url=https://fashionablefoodz.com/karnataka-cuisine-diverse-culinary-traditions/|title=Karnataka Cuisine – Diverse culinary traditions|publisher=Fashionable Foodz}}</ref> Following are some of the different cuisines from Karnataka : # [[North Karnataka|Uttara Karnataka]] Cuisine # Karwar cuisine # Udupi Cuisine # Mangaluru cuisine # Kodagu or coorg cuisine # Mysuru - Mandya cuisine # Dakshina Kannada cuisines # Malnad cuisine # Ballari - Raichur cuisine # Davangere cuisine etc == North Karnataka cuisine == [[File:Uttar Karnataka food.JPG|left|thumb|A typical North Karnataka meal: with ''jolada'' roti, kosambri, raita, several palyas and curry]] [[File:Kesari Bhath.jpg|thumb|210px|center|Typical Karnataka style lemon coloured sweetdish '''Kesari Bhath''' with cashew nuts]] North Karnataka cuisine, encompassing the region of North Karnataka, has a diverse collection of dishes. However, for the most part, these dishes are vegetarian due to the dominance of the vegetarian [[Lingayatism|Lingayat]] community in the area. The cuisine is based on ''jowar'' (sorghum/millet) and wheat, made into ''jolada'' rotis, made from jowar. A typical Lingayat meal consists of ''jolada rotti'', along with several kinds of curries and ''palyas''. ''Palyas'' are made of vegetables sauted and seasoned with various spices. These include ''jawari doddmensinkayi palya'' (capsicum curry), gulagayi yennegai (Brinjal fry), ''jawari mensinkayi''  (fried chilli), as well as ''majjige saaru'' (buttermilk curry). The palyas can be from any vegetable currently in season. Another common item is ''jhunka'', steamed cubes of gram flour garnished with sesame and coriander. During festival times, Lingayats make ''soute bija huggi'', pellets of broken wheat dough that are tedious to make. Other festival dishes include various kinds of ''kadubu'' (dumplings), made out of wheat or other flour and occasionally stuffed. The region is also known for its various powders, commonly put into cuisines. These are made of ''agasi'' (flax), ''yellu'' (sesame), ''shenga'' (groundnut), ''putani'' (roasted channa dal) and ''gurellu''/''ucchal'' (Niger seed), and are added as seasoning to various dishes. [[File:Chicken Rassa Marathi Food by Dr. Raju Kasambe 06.jpg|left|thumb|Chicken rassa, popular in areas of Karnataka near Maharashtra]] Cuisine in [[Belgaum|Belagavi]] is similar to [[Maharashtrian cuisine]], including a prevalence of chilli. This cuisine also uses ''jolada'', has several Marathi dishes including rassa (a fiery curry made from chilis) or sukka (a dry fry). This area also uses more meat such as chicken or mutton, similar to Maharashtra. Cuisine in Hyderabad-Karnataka has influences from that region: including ''gongura''. Popular dishes include many Hyderabadi favourites such as Biryani, keema balls, dalcha and bread ka meetha. == Coastal Karnataka Cuisine== {{Unreferenced section|date=December 2020}} {{main|Mangalorean cuisine|Udupi cuisine}} [[File:NeerDosa.jpg|thumb|Neer dosey]] Coastal Karnataka is home to many different ethnolinguistic communities, and so its cuisines are similarly diverse. Common to most people there is the use of fish, especially in Uttara Kannada. The main dish in Uttara Kannada is fish curry, along with rice. Mangalore, however, has multiple communities and so is famed for many dishes. Some of these include ''neer dosa'', kori rotti and Mangalore buns. The most popular dish is the various seafood curries, locally known as ''gassi''. These curries are made unique by the use of ''jaargey'', also known as [[Garcinia gummi-gutta|Malabar tamarind]], a fruit local to the region with a sour exterior. [[File:Chitranna and Payasa.jpg|thumb|Chitranna (lemon rice) and payasa, prominent foods in Udupi cuisine]] On the other extreme is [[Udupi cuisine]], found in the temple town of [[Udupi]] midway between Uttara Kannada and Mangalore. Unlike the others, this cuisine has only vegetarian dishes and adheres strictly to the definition of [[Sattvic diet|''sattvic'' food]], and excludes onion and garlic. Therefore, this cuisine is mostly found among the Brahmins of the region. This food includes sambar, rasam and a variety of lemon rice called ''chitranna''. Dosa is believed by some to originate from the area. == South Karnataka Cuisine== [[File:Mandya style of non-veg food.jpg|thumb|Typical Mandya style of '''[[Ragi mudde]], Boti gojju''']] [[File:Ragi Mudde - Bassaru.jpg|thumb|'''Ragi mudde''' with ''Bassaaru'']] [[File:Onion Dosey.jpg|thumb|'''Onion dosa''', common with coconut chutney and curry]] [[File:Bonda soup.jpg|thumb|'''Bonda soup''', Urad dal bonda served with hot dal soup]] [[File:Bisi Bele Bath (Bisibelebath).JPG|thumb|[[Bisi Bele Bath|Bisi Belebhath]], a popular rice-based dish]] The staples of South Karnataka food is rice and ''ragi'' (finger millet). Since rice is relatively expensive compared to ''ragi'', ragi is the primary food for those living in rural areas. This cuisine uses some of the same dishes as Udupi cuisine: including ''kosambri'' and spiced rice. A typical meal consists of ''ragi mudde'' along with some sort of ''[https://spicesandaromas.com/masoppu-saaru-mosoppu-saaru/ saaru]'': a stew including spices and a special ingredient. ''Bassaru'' is a spicy, lentil-based vegetable stew, while ''uppusaaru'' is a milder soup typically eaten with ''uppankai'' (pickle). The most popular ''saaru'' in the region is ''soppina saaru'', made with greens, and is most commonly eaten on a working day. Another popular item is ''koli saaru'', chicken sambar, but mutton is also consumed, especially during festivals. Other significant dishes are ''avarekalu'', beans consumed during the winter, and ''bisi bele bath'', a way of cooking rice along with vegetables, essentially combining sambar and rice in a single dish. The ''mud idli'' was invented in the 1940s, during a rice shortage, in MTR, Bengaluru. Other important dishes include [[upma]] (called ''upittu''). [[File:Kadubu of Coorg.jpg|thumb|Kadubu from Kodagu]] [[File:Set Dosey.jpg|thumb|'''Set dosa''', a set of 3 dosas with coconut chutney, curry and Mysore Bajji]] Kodava cuisine has some significant differences from typical South Karnataka cuisine, the most important being the prevalence of [https://spicesandaromas.com/pandi-curry-recipe-coorgi-pork-recipe/ pork dishes]. ==See also== * [[Mangalorean Catholic cuisine]] * [[Mavalli Tiffin Room]] * [[Saraswat cuisine]] * [[Udupi cuisine]] ==References== {{reflist}} == External links == * {{Commons category-inline|Cuisine of Karnataka}} {{Karnataka topics}} [[Category:Desi cuisine]] [[Category:Karnataka cuisine| ]] [[Category:Vegetarian cuisine]] [[Category:South Indian cuisine]]'