1. Prepared by: Jean D’costa
Manasa B Shetty
Alister Mendonza
Granil Preetham

2. 
 Karnataka’s contribution to the cultural blending
of India is no way inferior as compared to other
parts of the country.
 The state’s contribution in the fields of art,
music, dance, religion, literature and celebration
of fairs and festivals are exemplary
 The people of Karnataka have been living in
mutually beneficial contact with, the Marathas,
the Andhras, the Tamilians and the Malayalis.

3. 

4. 
 The Cuisine of Karnataka includes many vegetarian
and non-vegetarian cuisines.
 Karnataka is a gracious host and offers a spread
that appeals to every palate. Karnataka`s cuisine
is characterised by distinct textures, flavors and
tastes.
 Traditional Kannadiga cuisine is typically South
Indian with a little bit of sweetness for added
measure
CUISINE OF KARNATAKA

5. 
Some typical dishes,
that you might have
heard of,

6. 
A typical Kannadiga Oota (Kannadiga meal) includes the
following dishes in the order specified and is served on
a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita,
Dessert, Thovve, Chitranna, Rice and Ghee.
There is some diversity in core food habits of North
and South Karnataka. While northern-style dishes have
jola and rice as the primary cereals the south uses ragi
and rice.
It is believed that every meal is a wholesome meal
containing essential components of a healthy meal such
as proteins, carbohydrates and vitamins.
WOULD YOU LIKE A TASTY
WHOLESOME MEAL?

7. 
A TYPICAL MEAL OF UTTAR
KANNADA DISTRICT
Palya
Gojju
Raita
Kosambari
Huli
Chapathi
Benne
Majjige
Halwa Hesaru kalu
palya
Happala

8. 
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.
WHERE DO SOME OF THEM COME
FROM?

9. Masala dosa
Pandi curry
Rava idli
Davangere benne dose

10. 
 There is, in fact, a large amount of
correspondence in the food of the four southern
states of Karnataka. Andhra Pradesh, Tamil Nadu
and Kerala. But there are subtle distinctions and
recognizable differences in flavor.

12. 
 The North Karnataka cuisine can be primarily
found in the northern districts of Karnataka
which include : Dharwad, Hubli, Bijapur, Gulbarga,
Belgaum , Bidar, Yadgir, Bagalkot, Raichur ,
Davangere, Gadag, Haveri, Koppal and western and
northern areas of Bellary
North Karnataka

13. 
 The South Karnataka including the present-day
Kolara, Bengalooru, Mysooru, Tumakooru, Mandya,
Haasana, Chamarajanagara.
South Karnataka

14. WHAT ARE THE RICE DISHES THAT YOU
WOULD LIKE TO SAMPLE?

15. 
Vaangi Baath
Chitranna
Mosaranna
-cooked rice mixed with
vegetables cooked in oil
and
- cooked rice
flavoured with spices,
particularly oil-
popped mustard
seeds and turmeric
- curd rice sometimes given a fried spicy touch with
fried lentils and oil-popped mustard seeds.

16. A SECOND
HELPING OF RICE

17. 
Avalaki
Puliyogare
- cooked rice flavoured with spicy
tamarind paste
- akki means rice in Kannada; avalakki is
rolled rice that is soaked and cooked with
spices and sometimes vegetables.

18. 
 Dosa, masala dose, benne dose ,rave dose, paper
dose, plain dose, vegetable dose, onion dose, set
dose, neer dose, godhi dose, ragi dose, menthey
dose.
 Variants of Idli - like Mallige idli, Thatte idli, rave
idli, masala idli, and others.
THE ALL TIME FAVOURITES

19. 
 A typical Karnataka meal has many delicacies like
Kosambari, a salad made of the broken halves of
the soaked green moong dal and other ingredients
 Breakfast foods in Karnatka include the popular
upma.
 Kesari bhath a halwa and Mysore pak are among
the favorite sweets in Karnatka.
specialities & sweets

20. 
 Huli- Combination of vegetables and lentils simmered
with spices, coconut, tamarind and seasoned with
Ghee, asafoetida, curry leaves and mustard, it is an
integral part of every formal meal.
 Majjige Huli- Cooked vegetables simmered in yogurt
with coconut, spices, asafoetida, curry leaves and
mustard. Huli
 Tovve- Mushy lentils cooked till creamy, spiked with
spices and Ghee. Vegetables are also added to this
dish like Ridged gourd, cucumber etc
SAARU (RASAM) TO ADD TO PLAIN
RICE (SIMILAR TO DAAL)

21. SAARU (RASAM) TO ADD TO PLAIN
RICE (SIMILAR TO DAAL)

22. - Mushy lentils cooked till creamy, spiked
with spices and Ghee. Vegetables are also
added to this dish like Ridged gourd,
cucumber etc
- Combination of vegetables and lentils
simmered with spices, coconut, tamarind
and seasoned with Ghee, asafoetida, curry
leaves and mustard, it is an integral part of
every formal meal.

23. 
SAARU (RASAM) TO ADD TO PLAIN RICE
(SIMILAR TO DAAL)
 Bas saaru, Mosoppinna/ Hulisoppu saaru, Maskai,
Menasina saaru, Bele saaru.

25. 
 Shavige Payasa - made from Vermicelli (angel hair
noodles), sugar, milk and dry fruits
 Gasagase Payasa - made from Gasagase (Poppy
Seeds), Bella (Jaggery), coconut and milk
 Seeme Akki Payasa - made from Seeme Akki
(Tapioca), sugar and milk
 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
VARIETIES OF PAAYASAS

26. PAYASA

27. 
Unde - ball shaped sweets with the following variations :
 Chikkina unde - ellu and bella( SESAME AND JAGGERY)
 ChigaLi unde - made from eLLu
 Rave unde - made from semolina
 Shenga unde - made from peanut
 Mandakki unde - made from mandakki
 Avalakki unde - made from avalakki
 Ladoo - made of flour and other ingredients formed into balls that are
dipped in sugar syrup.
 Hesarunde- Moong dal ladoo.
 Godhiunde- made from Wheat
 Besanunde - made from besan
 Tambittu - made from rice or wheat flour and jaggery.
 Sikkinunde - made from jaggery, dried coconut and maida .
UNDE/ LADDOO

28. 
 Obbattu or Holige - stuffed or plain sweet flat
bread/pancake/crepe with variations including :
 Bele Obbattu - made from lentils or chana
 Kaayi Obbattu - The filling is made from coconut and
jaggery
 Sakkare Obbattu -Filling made of sugar and coconut
 Kadale bija obbattu -The filling is made of peanuts and
jaggery
 Haalu-obbattu - from milk, sugar and floured batter.
OBBATTU

29. Bele Obattu Dharwad peda
Rave unde
Kadubu

30. 
 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
TEA TIME SNACKS

31. Kodubale
Menasina kaayi bajji
Chakkuli (Murukku)

33. Koli bas saaru Mutton chop curry Fish curry
Koli Saaru Bangude Ghassi
– chicken with horsegram
famous accompaniment to
raagi mudde
- spicy mutton chops
curry
-Teppala ambat recipe
- Chicken curried with
tomatoes and spicy
coconut paste
- Mackerels in spicy
coconut gravy
- combo dish – it’s a spicy
chicken curry eaten with
flat, crispy and wafer thin
rice creeps
Kori Rotti

34. 
 Chef Vijay Singh Rawat, chef de cuisine, Hilton
Chennai says, “A traditional full course meal in
Karnataka includes soup, starter, main course with lot
of accompaniments and dessert. This meal is believed
to meet the human nutritional needs as it contains the
essential components comprising proteins,
carbohydrates, minerals and vitamins.”
WHAT CHEF’S SAY…

35. 
 It won't be wrong to say that cuisine can easily be
among the greatest attraction of Karnataka. So
many are the dishes and such is the taste of each
one of them that it is hard to decide which is the
best. Other attractions might have the appeal to
allure you to Karnataka, but it is the cuisine that
has the magic to make you stay in Karnataka. Just
get the taste of Karnataka cuisine and feel that
special feeling that your tongue craved for so
long.
CONCLUSION