Staple vegetarian meal of Karnataka jolada rotti, palya, and anna-saaru
Bisi Bele bath, a delicacy in Karnataka made of rice, lentils, spices, and vegetables
A number of dishes, such as idly, rava idly, Mysore masala dosa, etc. were invented here and have become popular beyond the state of Karnataka. Equally, varieties in the cuisine of Karnataka have similarities with its three neighboring South Indian states, as well as the states of Maharashtra and Goa to its north. It is very common for the food to be served on a banana leaf, especially during festivals and functions.
Karnataka cuisine can be very broadly divided into 1) Mysore/Bangalore cuisine, 2) North Karnataka cuisine, 3) Udupi cuisine, 4) Kodagu/Coorg cuisine, and 5) Karavali/coastal cuisine.
The cuisine covers a wide spectrum of food from pure vegetarian and vegan to meats like pork, and from savories to sweets. Typical dishes include Bisi Bele bath, jolada rotti, badanekai yennegai, Holige, Kadubu, chapati, idli vada, ragi rotti, akki roti, saaru, huli, kootu, vangibath, Khara bath, Kesari bath, sajjige, neer dosa, Mysore pak, haal bai, chiroti, benne dose, ragi mudde, and uppittu.
The Kodagu district is known for spicy pork curries, while coastal Karnataka specializes in seafood. Although the ingredients differ regionally, a typical Kannadiga oota (Kannadiga meal) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.
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