Karnataka food is typically non-greasy. There is very little use of oil and food items are largely steamed. Fruits, in their fresh as well as pickled forms, feature prominently in the food of Karnataka. Rice is cooked in a variety of ways. There are red grain rice, sannas, rice rotis and pancakes made of rice. Mangalore presents some of the richest varieties of rice-based delicacies. The paper thin akki rotis of Malnad called talipattus are also extremely popular and a widely sought after item.
The name of Udipi is integrally connected to the tradition of Karnataka food. It is famous for its many delicacies which are strictly vegetarian. Both onions and garlics are avoided in the cooking of Udipi. This place is considered to be the place which created the masala dosa, one of the most popular food items in India. Sambar, rasam, dumplings, dry curries, pickles and chutneys of different types are also Udipi specialties. A striking contrast to Udipi in the tradition of Karnataka's food is Kodagu which present excellent non-vegetarian delicacies like Pandi (pork) curry, koli (chicken) curry and bembla curry. Sea fish also feature prominently in the culinary fairs of coastal Karnataka.
Karnataka is famous for its desserts. Milk, vermicelli, sugar, coconuts, jaggery and various dry fruits are most commonly used in creating the desserts of Karnataka food. Payasas, pedas of different types, kesari bhath and chiroti are some of he most popular desserts of Karnataka.
Last Updated on 27 June 2013 March 2013
