Karnataka food: 4 must-have dishes from the state's cuisine

Karnataka is known for its delicious cuisine. It is a land of diverse regions, each with their unique version of Karnataka which will make you want to try its regional dishes. The regions such as North Karnataka, South Karnataka, Mangalore, Udupi, and Kodagu have their own staples ranging from vegetarian dishes to seafood and meat curries. Karnataka’s cuisine takes influence from its neighbouring states like Kerala, Tamil Nadu, Andhra Pradesh, and Maharashtra, but the flavours change from region to region. Palm jaggery is an important ingredient in Karnataka’s cuisine. In Karnataka’s tradition, meals are served on a banana leaf. Here are a few of Karnataka’s must-try dishes.

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Bisi Bele Bhath

Bisi Bele Bhath is one of the most popular Karnataka foods. The dish is a blend of rice, lentils, vegetables, and spices. It is all cooked together to create an appetising all-in-one dish. It is often served with generous helpings of ghee and potato chips.

Korri Gassi

Korri means chicken and gassi means gravy. For the gravy, succulent pieces of chicken are cooked with ground coconut and spices. This is a famous Mangalorean recipe. It is usually served with neer dosa or roti at the side.

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Mysore Pak

Mysore Pak is a well-known sweet from the state of Karnataka. The sweet was first created in the kitchens of the Mysore Palace and is made with chickpea flour, ghee, and sugar. It is an important dish of the Karnataka cuisine and has been around since the reign of Raja Wadiyar IV.

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Neer Dosa

The word neer refers to water in the Tulu language. Neer dosa is a very famous dish that consists of rice. To make the dosa, rice is soaked overnight for a few hours in water. Since rice is easily found in Karnataka, neer dosa is found at many stalls and restaurants. The ideal way to have neer dosa is with sambar, chutney, or curry.

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