KARNATIC

CUISINE
 HISTORY / GEOGRAPHY

Karnataka is divided into 3 distinct regions.

 A narrow coastal strip along Arabian sea
 The hills of western ghats.
 Sprawling plains of the east.

 The great rulers like Krishna Deva Raya,

Hyder Ali and Tippu Sultan.

 The cuisine is mainly influenced by Muslims

and Christians.
SALIENT FEATURES

 Blending influence of sister states

 Vividvariety of staples:Rice, jowar

and ragi.

 Variety and versatile use of

vegetables
SALIENT FEATURES
1.The Kodavas -Coorgi Cuisine:

 Coorgi cuisine is noted for their flavor and taste,
coconut based, lightly spiced and moderately
sour (due to kachinumpulli or cocum concentrate)
.River fish are common

 SOME OF THEIR NOTED DISHES:

 PANDI CURRY :famous wild pork curry had with
corgi breads.
 AKKIOTI: griddled rice chapathies
 MANGAI PAJJI:spicy stew of mango and jaggery
Gowda saraswaths-Mangalorean Cuisine:

 Fish and seafood are in abundance and the

cuisine is simple yet flavorsome.
 Coconut is widely used as oil and gratings.
 Meat cooked in coconut milk,

 SOME OF THEIR NOTED DISHES:

 GASSI: gravy dishes with freshly pasted
masalas .
 KORI ROTI: dry broken prices of dosai
 SANNA IDLIS: fermented in toddy
are yet another accompaniment for
most of gravy items.
 3. Bangalore:
 Bangalore has a mixed cuisine due to its'
cosmopolitan population.
 The most famous rice preparation is Bisibele
Bhat which is a spicy preparation of dal and rice.
Bisi means hot, bele is dal and bhat, rice.

 SOME IMPORTANT DISHES

 THAMBULI: curd preparation with greens and
coconut gratings.
 SHALIANNA: Kesari bhat
 HULI: sambar
 CHITRANNA: lime rice
 MYSORE PAV: Crunchy and smooth sweet-meat
made of chickpea flour, sugar and ghee.
The Cuisine of Karnataka includes many
vegetarian and non-vegetarian cuisines.

Some typical dishes, that you might have

heard of, include Bisi bele bath, Jolada rotti,
Chapathi, Ragi rotti, Akki rotti, Saaru,
Huli,Vangi Bath, Khara Bath, Kesari Bath,
Davanagere Benne Dosa, Ragi mudde, and
Uppittu. Who can forget the famous masala
dosa, idly, vada and rava idly.
 Jollada rotti

Bese bele bath

Kesari bath

Akki rotti
 WHERE DO SOME OF THEM COME
FROM?
 The famous Masala Dosa traces its origin to
Udupi cuisine.

 Plain and Rave Idly, Mysore Masala Dosa and

Maddur Vada are popular in South Karnataka.

 Coorg district is famous for spicy varieties of

pandi (pork) curries while coastal Karnataka
boasts of many tasty seafood specialities.
Among sweets, Mysore Pak, Dharwad pedha,
Chiroti are well known.
Masala dosa
Pandi curry

Rava idli
A TYPICAL MEAL OF UTTAR KANNADA
DISTRICT
 THE RICE DISHES
 Bisibele bath - rice cooked with dal,
vegetables and spices; like huli with
rice, but often richer

 Vaangibaath - cooked rice mixed with

vegetables cooked in oil and spices;
the vegetables are usually made into
a palya beforehand and the vaangi
baath mixed before serving
 THE RICE DISHES

 Chitranna - cooked rice flavoured with spices,

particularly oil-popped mustard seeds and turmeric

 Mosaranna - curd rice sometimes given a fried

spicy touch with fried lentils and oil-popped mustard
seeds.

 Puliyogare - cooked rice flavoured with spicy

tamarind paste
 A SECOND HELPING OF RICE
 Maavinkaayi chitranna - cooked rice flavoured
with raw green mango and spices

 Nimbekaayi chitranna - cooked rice flavoured

with lemon and spices

 Avalakki - akki means rice in Kannada;

avalakki is rolled rice that is soaked and
cooked with spices and sometimes
vegetables.
 ROTIS AND CHAPATHI
 Ragi rotti - A flat thick pancake made with Ragi
dough and flavoured with chillies and onions; it is
shaped and flattened by hand
 Akki rotti - A thick, flat pancake-like dish made
with a dough of rice flour, chillies, onions and salt;
shaped and flattened by hand prior to cooking

 Chapathi - flat unleavened bread made from atta

flour, water, oil and salt, rolled out into the desired
shape
 THE ALL TIME
FAVOURITES
 Dosa, masala dose(Mysuru), benne
dose(Davangere) ,rave dose, paper dose, plain
dose, vegetable dose, onion dose, set dose,
neer dose(Mangalooru), godhi dose, ragi dose,
menthey dose.
 Variants of Idli - like Mallige idli, Thatte idli, rave
idli, masala idli, and others.
NEER DOSE
KOSAMBARI
 SWEETS
 Huggi - cooked rice & chana or moong, with
coconut, milk, elakki and sweetened with bella
(jaggery)
 GiNNu - sweetened, flavoured & steam boiled
colostrum of cow, buffalo or goat
 Kajjaya - Rice and jaggery fritters deep fried in
Ghee.
 Kadabu - deep fried (kari kadubu)or steamed
pastry with assorted sweet filling.
 karjikaayi - deep fried crisp pastry with dry sweet
filling
KADUBU
VARIETIES OF PAAYASAS
 Shavige Payasa - made from Vermicelli (angel
hair noodles), sugar, milk and dry fruits

 Hesaru Bele Payasa - made from Hesaru Bele

(Split Green Gram), Rice, Bella (Jaggery) and
milk

 Kadale Bele Payasa - made from Kadale Bele

(Split Chickpea), Rice, Bella (Jaggery) and milk
RAVE UNDE
 Mysore pak- Chickpea flour, sugar and Ghee
combined in a particular proportion simmered to a
fudge like consistency that melts in the mouth.

 Dharwad pedha- Milk scalded and thickened with

sugar. Synonymous with Dharwad
DHARWAD PEDA
BELE OBATTU
 TEA TIME SNACKS
 Bonda or Bajji - deep fried vegetables (and
sometimes chicken and seafood) in batter
 Chakkuli
 Nippattu
 Kodubale

 THESE ARE SOME FOODS THAT ONE IN

KARNATAKA MUST SAMPLE
KODUBALE
MENASINA KAAYI BAJJI
CHAKKULI (MURUKKU)
 Chiken pulav

Mutton saaru
Meen saaru
PAYASA
thank

you