Described as the mildest in terms of spice content of the South Indian cuisines, there is a generous use of palm sugar or Jaggery and sparing use of chilli powder. Karnataka cuisine is very diverse. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity. Udupi cuisine forms an integral part of Karnataka cuisine. Broadly, North Karnataka, South Karnataka also known as Bayaluseeme or the Old Mysore region, Coastal or the Canara cuisine, Coorgi Cuisine.
In north Karnataka the staple grains are Jowar and Bajra. Rottis made out of these two grains along with side dishes made of eggplant, fresh lentil salads, spiced and stewed lentils are popularly consumed.
Most famous Karnataka food recipes
Mysore Pak, Obbattu/Holige, Til Poli, Dharwad pedha, Pheni, Chiroti are popular sweets. Apart from these sweets there are other lesser known sweets like Kajjaya, Coconut Mithai, Rave Unde, Pakada Pappu, Chigali, a variety of Kadubu, Tambittu, Per Paramanna, and Hayagreeva. Most of these sweets are not milk-based, unlike the popular sweetmaking tradition elsewhere in India. Most of these sweets are made using Jaggery and not refined sugar.
Some typical mouth watering Breakfast recipes include Ragi Dosa, Masala Dosa, Ragi rotti, Akki rotti, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Plain Idli, Rave Idli, Mysore Masala Dosa, Uthappam, Kadubu, Poori etc. Lunch items include sambar, rasam and a delicacy called Bisi bele bath. Snacks includes Nippattu, Chane Usli, Avalakki Cutlet.