The
cuisine of Karnataka includes many
vegetarian and non-vegetarian cuisines. The Kannada Cuisine is one of the oldest surviving cuisines and traces its origin to Iron Age -
ragi and is mentioned in the historical works by Pampa Maha Kavi, sushrutha, etc. The varieties of the karnataka cuisine has influenced the neighbouring states like Tamil Nadu, Andhra pradesh, Kerala and Maharashtra. The cuisine also reflects influences from the food habits of many regions and communities from the three neighbouring
South Indian states, as well as the state of
Maharashtra to its north. Some typical dishes include
Bisi bele bath,
Jolada rotti,
Chapati,
Ragi rotti,
Akki rotti,
Saaru,
Idli-
vada Sambar,
Vangi Bath,
Khara Bath,
Kesari Bath, Davanagere Benne Dose,
Ragi mudde, Paddu/ Gundponglu, koli saaru (chicken curry- Kannada Style), Maamsa Saaru (Mutton Curry - Kannada style), and
Uppittu. The famous Masala Dose traces its origin to
Udupi cuisine. Plain and Rave
Idli,
Mysore Masala Dosa and
Maddur Vade are popular in South Karnataka.
Kodagu (Coorg) district is famous for spicy varieties of pork curries while coastal
Karnataka boasts of many tasty seafood specialities. Among sweets,
Mysore Pak, Holige, or,
Obbattu,
Dharwad pedha,
Chiroti, Sajjige, Kadabu/ Karjikaayi are well known.