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Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country.^[1]Karnataka cuisine includes the cuisines of the different regions and communities of theIndian state ofKarnataka, namely,Uttara Karnataka cuisine,Dakshina Karnataka cuisine,Udupi cuisine,Mangalurean cuisine,Kodava cuisine,Saraswat cuisine,Mangalurean Catholic cuisine and Navayath Muslim cuisine.^[1][2]

• Avalakki - Flattened parboiled rice cooked with spices. In Karnataka avalakki can be eaten withmajjige or Gojju
• Raagi Mudde -It is very popular with the rural Karnataka. Eaten this with Bassaru and Upsaaru.^[3]
• Upsaaru - Simple sambar. It is prepared with salt, water,grams, vegetables and some chillies.
• Bassaru - Prepared by using decanted water of dal and greens
• Mysore Pak - Very popular sweet dish which is prepared by using gram flour and ghee
• Bisi Bele Bath^[4]- is a spicy rice based dish. It is originated in Mysore, Karnataka and from there spread across South India.
• Chitranna - Chitranna is prepared using rice, onion, green chili, lemon or raw mango peel, coriander leaves and turmeric.
• Jolada Rotti - It is the staple diet of most North Karnataka. It is eaten with pulse curries, Ennegayi or with assorted chutneys.^[5]
• Holige (Obbattu) - Most popular sweet dish in Karnataka
• Neer Dosa - Very popular inMangalore andMalenadu region.^[6]

• Mangalorean Catholic cuisine
• Bangude pulimunchi
• Mavalli Tiffin Room
• Saraswat cuisine
• Udupi cuisine

• Media related toCuisine of Karnataka at Wikimedia Commons

• Desi cuisine
• Karnataka cuisine
• Vegetarian cuisine
• South Indian cuisine
• Indian cuisine by state or union territory

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