Karnataka is a state in the south western region of India. Originally known as the State of Mysore, it was renamed Karnataka in 1973. The capital and largest city is Bangalore, now Bengaluru, known as the Sillicon Valley of India.
Karnataka’s cuisine takes influence from its neighbours like Kerala, Andhra Pradesh, Tamil Nadu and Maharashtra and also its unique geography. The flavours change from region to region. Mangalore and Uttara Canara are famous for their tangy seafood. South Karnataka is known for various types of rice dishes known as ‘Bath’. North Karnataka food is much spicier in comparison to the other parts of Karnataka.
Food grains such as ragi, rice, jower, urad dal, semolina are some staples. Palm jaggery is also an important ingredient in Karnataka’s cuisine. It is famous for some iconic dishes like Mysore Pak, Bisibele Bhath, Mysore Masla Dosa and Ghassi’s of the coastal region.
This weekend, savour the flavours across this beautiful part of India.