Destinations 5 Iconic Dishes Of Karnataka That'll Complete Your Food Trail In The State

5 Iconic Dishes Of Karnataka That'll Complete Your Food Trail In The State

Karnataka has diverse cuisines that differ from region to region. These 5 iconic dishes of Karnataka will help you complete your food trail in the state.


By Priyanka Chakrabarti Published on Jul 14, 2020, 07:00 AM

5 Iconic Dishes Of Karnataka That'll Complete Your Food Trail In The State
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To say that Karnataka’s cuisine is diverse would be an understatement. While the state does take influence from its neighbours — Tamil Nadu, Kerala, Andhra Pradesh, and Maharasthra — its flavours vary from region to region. In fact, it is a popular belief that Karnataka’s cuisine is one of the oldest surviving cuisines in the country, so you can be assured that it is anything but ordinary. Let’s explore some iconic dishes of Karnataka. By Amitha Ameen


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Karnataka’s cuisine can be broadly classified into these buckets — South Karnataka, North Karnataka, Udupi, Kodagu (Coorg), North Canara, Mangalorean, and Navayath cuisine. Each region has its own speciality and comes with plenty of options for both vegetarians and non-vegetarians. Today we are going to narrow the list down to five dishes that you absolutely must try to complete your Karnataka food trail.

1. Bisi Bele Bhaat


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A staple in every household in Karnataka, this popular South-Indian dish has even crossed borders and made it to many international restaurants. An extremely wholesome and satisfying meal, Bisi Bele Bhaat is made out of rice, lentils and your choice of vegetables all cooked together in a pressure cooker with a dash of tamarind. It is best served with papad and curd or buttermilk. It’s a convenient meal for anyone looking to whip up something quickly as it is a one-pot meal. For a more elevated experience, we suggest adding a drizzle of ghee over the steaming hot dish to really bring out the flavours.

The Details: Mavalli Tiffin Room (MTR), Bangalore; INR 71/per plate

2. Neer Dosa


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It is common to mistake this dish for the more popular Dosa or Appam (rice pancakes). A Mangalorean dish by origin, Neer dosa is similar to the regular dosa but easier to make as it does not require fermentation. All one needs to do is soak the rice for two hours after which it can be grounded by adding water to get a fine batter, to which you can add a dash of salt. It is best served with another delectable dish from the state’s coastal region called Korri Gassi, a flavourful chicken curry.

The Details: Hotel Srisathyanarayana, Sitandi near Agumbe; INR 25 for there pieces

3. Mysore Pak


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No Karnataka food trail is complete without this dessert on the menu. We doubt if there is anyone who has not yet heard of this melt-in-the-mouth dessert that is a signature dish of Karnataka. The credit of this world-famous sweet dish goes to a cook who thrived during the regime of the then Maharaja of Mysore, Krishnaraja Wodeyar. Originally, the dish was harder in consistency but it slowly got replaced with the softer ‘ghee’ version of it. Made out of just three ingredients – gram flour, sugar, and ghee – the Mysore Pak will leave you wanting for more without a doubt.

The Details: Sri Krishna Sweets, Mysore; INR 150/kg

4. Maddur Vada


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Originating from its namesake town of Maddur situated around 80 kilometres away from the city-centre of Bengaluru, this is the perfect tea-time snack and impossible to put down after the first bite. The Maddur Vada is crunchy in texture and served hot with a side of coconut chutney and tea or coffee. Made with semolina, flour, spices, and the main ingredient being onion, this popular fritter snack can be found in any nook and cranny of the state.

The Details: Maddur Tiffany’s, Bangalore-Mysore highway; INR 15/per piece

5. Pandi Curry


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An emblematic dish of Coorg, the Pandi Curry is ranked as one among the top three most famous pork dishes in the country, along with the northeast’s pork-bamboo stew and Goa’s Pork Sorpotel. A semi-gravy dish made out of tender pork cubes and a special black vinegar that is unique to Coorg cuisine. It is believed that this black vinegar ‘kachampuli’ is said to reduce cholesterol, preserve the meat, and help kill stomach parasites. Usually, the dish is said to be cooked twice, once in the pressure cooker, and the second time on a wok where it is fried with pepper and masalas. Pandi Curry is best served with rice or Akki Roti (rice bread).

The Details: Coorg cuisine, Madikeri; INR 150/dish

Related: Story Of Gujarat’s Famous Dabeli & Its Journey To Maharashtra

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