Cuisine of Karnataka

The cuisine of Karnataka includes the cuisines of the different regions and communities of Karnataka, namely, North Karnataka cuisine, South Karnataka cuisine, Udupi cuisine, Saraswat cuisine, Coorg cuisine, Mangalorean Catholic cuisine and Navayath cuisine.[1][2]

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Culture of Karnataka

Karnataka cuisine includes both vegetarian and non-vegetarian. Ragi, which is a staple in Kannadiga cuisine is mentioned in the works of the poet Adikavi Pampa and in the ancient Sanskrit medical text Sushruta Samhita.[3]

Following are some of the different cuisines from Karnataka

  1. Uttara Karnataka Cuisine
  2. Karwar cuisine
  3. Udupi Cuisine
  4. Mangaluru cuisine
  5. Kodagu or coorg cuisine
  6. Mysuru - Mandya cuisine
  7. Dakshina Karnataka cuisines
  8. Malnad cuisine : further this could be divide as North, South and central Malnad regions
  9. Ballari - Raichur cuisine
  10. Davangere cuisine

    See also

    References
    1. "6 Things You Need to Know About Karnataka's Local Cuisine". Culture Trip.
    2. "Forgotten Flavours". Deccan Herald.
    3. "Karnataka Cuisine – Diverse culinary traditions". Fashionable Foodz.
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