VegBisi Bele Bath
Karnataka's soul food: a one-pot preparation of rice, toor dal, mixed vegetables, and a proprietary 14-spice powder, topped with ghee.
FROM COORG PEAKS TO COASTAL SHORES
Karnataka: Silk, Sandalwood & Spice
Karnataka's cuisine spans from the mild, coconut-heavy coastal Udupi to the robust, fiery Coorgi pork preparations and the refined Mysore court sweets.
Bisi Bele BathRagi MuddeMysore PakCoorg Pandi Curry
Hampi Ruins and Mysore Palace
Karnataka is home to one of India's greatest empires—the Vijayanagara. The royal kitchens produced Mysore Pak, now an iconic sweet across the subcontinent.
Ghee, Jaggery, and Stone GrindingBrahmin, Kodava, and Malnad household kitchens
Ghee, Jaggery, and Stone Grinding
Karnataka cooking turns simple lentil preparations into profound dishes through patient tempering, wet masalas ground on stone, and liberal use of pure ghee.
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VegMysore Pak
The royal sweet of Mysore—chickpea flour cooked in a river of ghee until it reaches a crumbly, melt-in-mouth texture.
VegRagi Mudde with Saaru
Dense, nutrient-rich finger millet balls served with a thin, peppery tomato rasam—a rural Karnataka staple.
VegMasala Dosa
Crisp rice-and-lentil crepe filled with spiced potato, with chutney and sambar.
VegNeer Dosa
Delicate, lacy rice crepes from coastal Karnataka.
VegAkki Roti
Rice-flour flatbread with onion, dill and green chillies.
VegKesari Bath
Semolina sweet with saffron, ghee and cashews.