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Karnataka cuisine is the cuisine of theIndian state ofKarnataka. It is similar to the cuisine of neighboring statesGoa,Maharashtra,Telangana,Andhra Pradesh, andTamil Nadu. It is commonly served on abanana leaf, especially for special occasions.^[1]

Its varieties includeMysore/Bangalore cuisine,North Karnataka cuisine,Udupi cuisine,Kodagu/Coorg cuisine,Karavali/coastal cuisine, andSaraswat cuisine. It includesvegan,vegetarian, and meat items, as well as savory and sweet dishes.^[1]

Dishes that originated in Karnataka but have become popular outside the state includeidli,rava idli, andMysoremasala dosa.^[1] Other Karnataka cuisine items include:

• Avalakki - Flattened parboiled rice cooked with spices. In Karnataka avalakki can be eaten withmajjige or Gojju
• Ragi mudde -It is very popular with the rural Karnataka. Eaten this with Bassaaru and Upasaaru.^[2]
• Mysore pak - Sweet dish prepared by using gram flour and ghee
• Bisi bele bath^[3]- 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 assorted chutneys.^[4]
• Holige (Obbattu) - Most popular sweet dish in Karnataka
• Neer dosa - Very popular inMangalore andMalenadu region.^[5]

• Udupi cuisine
• Saraswat cuisine

• Media related toCuisine of Karnataka at Wikimedia Commons

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

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