Tourist’s Guide to

Karnataka and
Uttarakhand
All that you need to know for an enriching travel experience!

Akshat Mittal XII ‘A’

 TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Table of Contents

1. Food 2-6

2. Climate 7-8

3. Culture 9-13

4. Flora and Fauna 14-16

5. Gallery 17-21

Page | 1
 TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

FOOD
Karnataka:
Geographically, Karnataka can be divided into distinct culinary zones. The Karavali or Canara coast from Mangalore to
Karwar leans heavily towards fish and seafood, barring religious towns like Udupi and Gokarna. The swathe of Coorg-
Malnad in the Western Ghats displays a fondness for pork, plantation spices, greens and rice consumed in various
steamed avatars called puttu or kadabu. In South Karnataka, ragi (finger millet) is the staple while North Karnataka is
dominated by jola or jowar (sorghum). Being border areas, Northwest Karnataka bears a touch of Konkani and Maratha
flavours while the Hyderabad-Karnataka region around Gulbarga-Bidar has culinary influences from Andhra like meat,
spices and gongura (sorrel) leaves.

Bengaluru is a microcosm of the state and indeed the best place to start your epicurean adventure. From Davangere
benne dosa, Dharwad Peda to Maddur Vada and Andhra messes, Maratha eateries, Darshinis and military hotels to
upscale bars and speciality restaurants, you’ll find them all at some of the most iconic eateries like CTR, Vidyarthi
Bhavan or Mavalli Tiffin Room (MTR).

Vadas and bajjis are a popular teatime snack

across Karnataka. Rice is consumed in most
regions but is creatively interpreted in dishes like
chitranna (lemon rice), puliyogare (tomato rice),
vangibath (brinjal rice) and bisibelebath.

South Karnataka:

With ragi (finger millet) being the popular staple,

the signature dish from South Karnataka is ragi
mudde (steamed finger millet balls). Often paired
with mutton saaru, it is popular across Mandya,
Mysuru and Hassan. Bidadi is known for its soft
fluffy thatte idly and Maddur is synonymous with
the Maddur Vada. Even today, travellers make a
ritual pitstop at Maddur Tiffany’s for a bite of the
legendary Vada, served with gatti (thick) coconut
chutney.

Mysuru is a major culinary destination with iconic dishes like Mysore masala dosa, bonda soup and the Mysore Pak. Local
eateries like Mylari and GTR (Gayatri Tiffin Room) for South Indian snacks, RRR for Andhra meals, Nasheman for biryani,
Hanumanthu’s mutton pulao, Poojary’s Fishland for seafood and RR Mess/Tegu Mess for non-veg fare continue to rule the
roost. Wash it down with badam milk and other coolers at Brahmin Soda Factory and
Mysore Pak from Guru Sweets.

Davangere’s flagship dish is the benne dosa, best savoured at Kottureshwara Benne Dosa
Hotel. Davangere is also famous for its Shavige Street, an entire lane where Shavige
(vermicelli) is made at home industries and dried like silken yarn on terraces.

Coastal Karnataka:

Hemmed between Mangalore and Karwar, Coastal Karnataka’s flavours transition from
Dakshin Kannada to Udupi and Uttara Kannada. Mangalore is an epicurean delight with
local snacks like ‘Mangalore Buns’, goli bajji, sajjige-bajjil, khara roti and biscuit roti, best
experienced at New Tajmahal Café. The Mangalore Catholic community is known for dishes
like pork salad, brinjal salad and a variety of pork, fish and chicken dishes. Drop by at
William Pereira Hotel, Mangala Bar & Restaurant or Mary bai ‘mai jowan’ (literally, ‘mum’s
food’) for a taste.

Page | 2
 TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Udupi Cuisine: So entwined with the temple is the tradition of Udupi cooking that
even the vegetables used are chosen according to a rigorous system laid down by
priests. Onion and garlic are taboo. A meal will consist of salads like the koosambri.
Then the thambli, seasonal greens fried with ghee and ground with pepper, and
coconut, thinned with buttermilk, and served with rice as the first course. Next
comes the sambar. The meal is rounded off with Udupi rasam. Through the monsoon,
the Udupi Brahmins
make spicy
chutneys that go
well with boiled
rice. Kori-roti is a
traditional dish of
the Bunts or
Tuluvas. Further
north, Kundapur is
an epicurean
hotspot where the
Kundapur chicken
and chicken ghee roast were birthed in the legendary
Shetty Lunch Home. Continue up the coast to the old
port town of Bhatkal, known for its biryanis, often
paired with sirke ka pyaaz (onion in cashew vinegar) and baingan ka khatta. Fish curry-rice forms the major staple all
along the coast right up to Uttara Kannada.

Malnad:

Malnad in the Western Ghats are known for herbs, ferns and wild
produce like bamboo, mushrooms and honey, besides an assortment of
steamed fare. Malnad is also home to Haviyak Brahmins, who have a
scientific approach to food and churn out delightful gojjus (curries),
hashis (raita), chutneys and tambulis (medicinal coolers) to combat the
cold climes.

North Karnataka:

The twin towns of Hubballi-Dharwad are dotted with Lingayat

khanavalis (eateries) like Basaveshwara Khanavali and Basappa Khanavali that serve jolada roti with yenne badnekayi
(brinjal curry), jhunka (steamed gram flour cubes) and hesarakalu palya (whole green gram curry).

Sweets in Karnataka:

From soft Mysore Pak to granular Dharwad Peda and fudge-like Belgaum kunda to crunchy Gokak karadantu, Karnataka
is a delightful assortment of textures and flavours. One of the most loved traditional sweets is Kai
Kadabu, a steamed dumpling filled with grated
coconut, jaggery and cardamom. Karchikai (or
gujiya in North India) is a fried dumpling with a
sweet filling, typically made during Deepavali,
along with Kajjaya or Athirasa, another festive
sweet. Holige is a traditional sweet flatbread
ritually made on Ugadi, the Kannada New Year.

Page | 3
 TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Uttarakhand:
Uttarakhand's cuisine is a fine blend of organically-grown grains and vegetables. With several lentil-based dishes, the
pahadi (people of the mountains) cuisine is subtle in taste but high in protein and other nutrients. It will be a sin to come
here and not try its flavourful and healthy food.

The delicacies prepared in Uttarakhand simply exemplify the common phrase “the way to a man’s heart is through his
stomach”. You will be greeted by different aromas coming from roadside vendors while walking through the road up to
your favourite hill station in Uttarakhand. The food is prepared with the
spices right amount the dishes deeply connects to its people in Garhwal
which only entices to savour it. The mouth-watering presentations are
Jaula, Kaapa, Sisunaak Saag, Aaloo Gutuk, Dubke, Chudkani and
Thathwani meanwhile in Kumaon. Some of the fingers licking Gharwali
dishes are Chainsoo, Kafuli, Baadi, Jholi, Phanu, Gahat ke Paranthe,
Thechwani and Roat. In Uttarakhand, the side dishes are equally
important. Therefore, some of the sides that add to the main course
flavour meals are prepared with Mooli Thechuwa, utter care, Hara
Namak and Bhangeera ki Chutney. The gastronomic journey concluding
is its melt in deserts of mouth which Singodi, Singal Puha, Baal Mithai
and Jhangora ki Kheer are few preludes in Uttarakhand.

The most important attractions of a tour to Uttarakhand

are added to this is the amazing taste and nutritious of
the cuisine of Uttarakhand. The cuisine of Uttarakhand,
to say the least, unconventional is strongly influenced
by the geography of Uttarakhand. Which are the main
ingredients used in the cuisine found in and around the
mountains, forests and lakes of Uttarakhand with a
number of vegetables, pulses and cereals availability
which are rarely found in other parts of the world.

Some of the most commonly food items are milk and a

number of its products, influencing the cuisine in

numerous ways of Uttarakhand. More important items and some

of the characteristics are Jhangora ki Kheer, Kandalee ka Saag,
Singal, Aloo ke Gutke, Kulath Phanu, Baal Mithai, Arsa, Gahat ki
Dal, Rus, Kaafli, Sani hui Muli, Gulgula and Singodi in the cuisine of
Uttarakhand. In itself these cuisines represent Uttarakhand with
highlighting tradition and culture. Uttarakhand people are
meticulous, honest and courageous as we know about it. Owing to
milk abundance are very fond of dairy product are the food people
of Garhwal also get change with season. These cuisines are
among in pilgrims also unique traditional very famous.

Page | 4
 TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

CLIMATE
Karnataka:
Karnataka witnesses three types of climates. The state has a dynamic and erratic weather that changes from place to
place within its territory. Due to its varying geographic and physio-graphic conditions, Karnataka experiences climatic
variations that range from arid to semi-arid in the plateau region, sub-humid to humid tropical in the Western Ghats and
humid tropical monsoon in the coastal plains.

Coastal Karnataka: This region stretches over the districts of Udupi, Uttara Kannada and Dakshin Kannada. The entire
coastal belt and the adjoining areas have tropical monsoon.
The area receives heavy rainfall of about 3456 mm, much
more than other parts of the state.

North Interior Karnataka: This region extends over the

districts of Belgaum, Bijapur, Bellary, Dharwad, Gulbarga,
and Raichur. This area is an arid zone. North Interior
Karnataka receives the least amount of rainfall in the state
and the average annual rainfall is just 731 mm.

South Interior Karnataka: This region spreads over the

districts of Bangalore Rural, Bangalore Urban, Chikmagalur,
Hassan, Kodagu, Mysore, Shimoga and Tumkur. This zone experiences semi-arid type of climate. South Interior Karnataka
receives an annual average of 1286 mm rainfall.

Karnataka experiences the following four seasons in a year:

Summer: This season starts from March and extends till May. April and May are the hottest months in Karnataka. During
these two months the weather turns very dry and uncomfortable in the state.

Monsoon: This season begins in June and lasts until September. During the
month of June humidity and temperature soars in the state. From July to
September the heat reduces to an extent due to the rainfall but the
humidity stays high. The district of Udupi receives the highest average
rainfall while the districts of Chitradurga, Bijapur and Koppal receive the
lowest average rainfall.

Post-Monsoon: This season begins from October and continues until

December. This period brings about a pleasant change in the weather. The
state receives a few spells of rain associated with the north-eastern
monsoon which affects the south-eastern parts of Karnataka. The humidity
reduces considerably during this period of the year.

Uttarakhand:
Nestled in the lap of the Himalayas, Uttarakhand has a climate that tempts visitors all through the year. The best time to
visit Uttarakhand depends on what you seek. Escape from heat and the bliss of the mountains then summer in
Uttarakhand, lasting from April to June is absolutely a wonderful time. For the thrill of skiing, snow and a glimpse of the
winter wonderland, come winter and Uttarakhand is at its beautiful best. Snowfall arrives by November and lasts till
February. Though monsoon is not believed to be a good time to travel, Uttarakhand makes an exception as even the rains
offer myriad of reason to go exploring! Wildlife lovers and adventure enthusiasts are not disappointed too, the land has
much to offer and that too almost all through the year. Also, for pilgrimage, there is almost half the year, which is
believed to be the best time to visit Uttarakhand for divine blessings.
Page | 5
 TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Summer in Uttarakhand: From Mid-April, Uttarakhand

experiences the delight of the summer season. Snow and
cold winters have bid their farewells, and spring is in the
air. The hill stations, Mussoorie, Nainital, and Ranikhet
among others are seen crowded. In fact, the land, rivers
and the mountains are seen rejoicing. Wildlife expeditions
are also on the rise. The thirsty royal Bengal Tigers in Jim
Corbett National Park are quite a view to look at. Also, in
‘Dev Bhoomi’ come summer and doors of salvation, the
holy Char Dham Yatra begins. While it is possible to take
divine blessings all through the year in Haridwar and
Rishikesh, for the holy shrines in the upper reaches of the
Himalayas summer is the best time for pilgrimage in
Uttarakhand. As the snow thaws, the routes to the shrine
opens up after an auspicious day of Akshaya Tritiya (April-May) lasting for almost six months. Along with the bliss of
mountains summer is the best time for trekking in Uttarakhand, as is river rafting, camping, mountaineering, biking, or
any of the sports that give you a rush of adrenalin.

Monsoon in Uttarakhand: Arriving by mid-June and lasting till September, monsoon in Uttarakhand is an impressive
spectacle of nature. The season is favourable for traveling as long as you do not mind getting wet. The hill towns appear
all the more charming an also hotel prices are low and there are hardly any crowd to disturb your solitude. In addition,
pilgrimage to the holy Char Dham continues with visitors coming in to attain the higher calling. A visit to the Valley of
Flowers is a must in the season. It is the time when the valley transforms into a carpet of flowers of multiple shades. The
climate in Uttarakhand in monsoon is one word is, blissful.

Winter in Uttarakhand: With November the faint whispers of winter arrive in Uttarakhand, while it arrives earlier or never
leaves in the higher lap of the Himalayas. The chilly winters are here to stay till February and March. Snowfall
transforms the land in a
fascinating beauty. Auli with
its picture-perfect slopes
gets all ready to host skiing
and also is known as the ‘Ski
Capital of India’. The other hill
town of Nainital, Mussoorie,
etc. look a pretty scene from
a photograph. Jungle safari in
the national parks and
wildlife sanctuaries are on
the rise. The roar of tigers or
the chirp of birds at Binsar,
there is nothing better than these sounds of nature. Also, for a pampering Ayurveda session or to unlock the secrets of
Yoga at Rishikesh, March is truly amazing. The International Festival of Yoga is hosted for a week in the holy land of
Rishikesh, ‘The Yoga Capital of the World’ along the river Ganges.

Page | 6
 TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Culture
Uttarakhand:
Uttarakhand has a ‘Pahari’ culture. Folk dance, music and festivals are a huge part of Uttarakhand culture. The land is
blessed with the beauty of the Himalayas and ancient temples. There are several religious events attached to River Ganga –
the holiest of all the rivers. Daily aartis performed every evening at the banks of the Mother-River in Haridwar and Rishikesh
gives you a memorial sight.

Page | 7
 TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Char Dham Yatra

The Holy City of Rishikesh

Page | 8
 TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Karnataka:
From its exuberant art and culture of multilingual ethnicity, astounding dance forms, mesmerising music, sophisticated
heritage, zealous festivities, elegant clothing and delectable cuisine
Karnataka has a plethora of historical secrets, interwoven within a rich
and varied culture. It is a major tourist attraction with cities like
Bangalore, the
scenic Coorg, the
lesser-known hill
town of
Chikmagalur, and
heritage sites like
Hampi, which
attract countless
people every year.
Karnataka offers a
little something for
everyone, be it a
history enthusiast, a nature lover, or someone looking to immerse
oneself in its cultural heritage. It is home to various tribes, the unique
Siddi community, many Tibetan refugees, the anthropological enigma
that is the Kodava community and others, who contribute to its own unique culture.

Page | 9
 TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

HAMPI

Page | 10
 TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Flora and Fauna

Flora and Fauna:
Uttarakhand:
Uttarakhand shelters around 4,000 species of plants, belonging to 1198 genera, under 192 families. Of these, 161 species
are recognized as rare or threatened by the International Union for Conservation of Nature. Around 223 species of
orchids have been found in North India, and of these, 150 are from Uttarakhand. The state is home to about 102 species of
mammals, 623 types of avifauna, 124 varieties of fish, 19 types of amphibians and 69 categories of reptiles. Some of the
highly endangered faunae you can find in Uttarakhand are Asian elephant, snow leopard, tiger, musk deer, Himalayan
monal, king cobra, bharal, etc. The state has 6 wildlife sanctuaries and 6 national parks. The first national park of India,
the Corbett National Park, was established in Uttarakhand in 1936.

Forest leopards are found in the lower temperate forests throughout Uttarakhand. Serow and goral are found in the
upper elevations of the temperate forests, where musk deer may also be spotted. Brown bear are found in the caves and
ledges above the high alpine slopes, while black bear is sighted at lower elevations in the summer, close to the village
cornfields. in the summers bears can be spotted on the trek to Dayara Bugyal and Dodital Trek. Birds of prey include
golden eagles, lammergeiers (Bearded vulture) and Steppe eagles. Sparrow hawks are also seen swooping on small
birds at lower altitudes. Koklass and kalij pheasants are regularly seen in the forested regions bordering the alpine
pastures, as are cheer pheasants and the impressive satyr tragopan.

In the mixed forest, expect to see the distinctive white-capped water redstart, blue whistling thrush, leaf warblers,
yellow-breasted greenfinches, Himalayan and scaly-bellied woodpeckers, white-tailed nuthatch and spotted forktails.
Eurasian and black-headed jays are found at lower altitudes, as are kingfishers, black-throated tits, flycatchers,
Himalayan woodpeckers, Indian and Drongo cuckoos, barn swallows and winter wrens. Extensive chir forests extend
from 1500m to 2300m across the many hill regions. Above the chir pine are temperate forests of horse chestnut, yew and
sycamore, which give way to blue pine, bamboo and rhododendron. Birch groves are found in the upper regions to the
west of the state. To appreciate the striking relationship between vegetation and elevation, consider the trek days from
Bedni Bugyal down to the village of Loharjang on the Roopkund Trek. This region also offers an exceptional range of
wildflowers. The Valley of Flowers is famous for its meadow of endemic alpine flowers.

Karnataka:
The recorded forest of Karnataka encloses an area of about 43,356.47 square kilometers. It covers about 22.61 percent of
the total geographical area of the state. Evergreen and semi-evergreen forest, moist deciduous forest, dry deciduous
forest, scrub and thorny forest and un-wooded forest like grassland are found in Karnataka. Eucalyptus trees are found
in abundance in the Western Ghats. Teak, rosewood and casuarina beautify Karnataka. Other tree species found here are
Iphigenia Mysorensis, Derris Indica, Barringtonia Racemosa, Cassia Fistula, Prosopsis Julifora, Dipterocarpus Indicus,
Caryota Urens, Dillenia Pentagyna and Zizyhus Mauritania. The common species of flora include Lagerstromia
Lanceolata, Adina Cordifolia, Careya Arborea, Dalbergia Latifolia, Terminalia Paniculata, T. Tomentosa and Vitex
Altissima.

In the forests of Karnataka, there are about 25 percent of elephants and about 20 percent of tigers. Mammals such as
leopard, slender loris, gaur, wild pig, pangolin, Malabar giant squirrel, mouse deer, bonnet macaque, common langur and
barking deer are found in Karnataka. The bird species found in the state are ruby throated bulbul, Indian shama, Malabar
whistling thrush, orange headed trush, paradise flycatcher, great Indian hornbill, cormorant, darter, white ibis, great
stone plover, cliff swallow, spoonbill, lesser whistling teal, open billed stork, painted stork, thick-knee, stony plover, pied
kingfisher, common kingfisher, racket-tailed drongo and blue throated barbet. Reptiles like crocodile, tortoise, lizard,
chameleon, gecko and snake are found in Karnataka.

Page | 11
TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Page | 12
 TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Nanda Devi National Park

Valley of
Flowers

Page | 13
TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Gallery

Page | 14
TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Page | 15
TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Page | 16
TOURIST’S GUIDE TO KARNATAKA AND UTTARAKHAND

Page | 17