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The cuisine of Karnataka as any other Indian cuisine, is
influenced by both Hindu and Muslim traditions brought by the different
rulers of this region. The culinary fare offered by Karnataka is quite
varied with each region of the state having its own unique flavours.
Many factors and influences have contributed to enrich this culinary
heritage. Though there are many similarities between the food of Karnataka
and its southern neighbours, the typical Mysore cuisine is well known for
its own distinctive textural forms and flavour with the dishes
complementing and balancing each other.
The famous 'BisiBela Bath', 'Uppittu' and 'Holighe' are the delicious and
popular food items from this region. 'Mysore masala dosa' is another
favourite from Karnataka and so is the coconut chutney.
Style Of Serving
The Karnataka meal is traditionally served on a 'patravali' (banana leaf)
or 'muttuga' leaves stitched together, especially during festive occasions
or when entertaining visitors. The meal is divided into two parts.
It begins with servings of pickle, sliced lemon, 'raita' (yogurt), dry
vegetables and a bowl of spiced dal. Rice is served with plain yellow dal
or 'varan' (lentil), papads, fat puris made from whole-wheat flour and
'shreekhand' (sweetened yogurt with saffron).
An aromatic vegetable and nut 'pulao' forms the latter part of the meal.
Often the hostess ceremonially serves fragrant homemade ghee as a signal
for the guests to begin eating. It is also customary for the guests to
sing a few stanzas from scriptures to bless the food and the host before
beginning.
For everyday meals, Huli (a cousin of the sambhar of Tamils) begins the
meal and then comes 'saaru'. The 'saaru' is followed by 'chitranna' and
then the sweet dish is served.
Similar Yet Distinct
As one goes north within the state, the food begins to resemble that of
Maharashtra.
The cuisine of coastal Karnataka has similarities with the food of
Kerala.
There is, in fact, a large amount of correspondence in the food of the
four southern states of Karnataka,
Andhra
Pradesh, Tamil
Nadu and Kerala.
But there are subtle distinctions and recognizable differences in flavour.
The Staple Diet
Karnataka's culinary culture revolves round three staple items- rice,
'ragi' and 'jowar'. However, the people in the northern districts have a
preference for wheat and jowar rotis (unleavened bread made of millet)
eaten with spiced vegetable preparations.
In rural Karnataka, 'ragi' is widely used with each meal. This staple
grain is steam cooked and rolled into balls the size of cricket balls and
served with hot chutney or 'huli'. The Kodavas or Coorgis, who are
culturally quite different from the rest of the state, have an equally
distinct cuisine.
They are perhaps the only Hindus who serve non-vegetarian food and
alcoholic drinks for their marriage ceremonies and traditional
festivities. Most of the Coorg curries-noted for their flavor and
taste-are coconut based, lightly spiced and moderately sour. The coastal
cuisine of Karnataka is as delightful as that of
Coorg.
Non-Veg Fare
The non-vegetarian meal in Karnataka consists of meat and fish. Fish and
seafood are available in plenty and since the majority are fisher-folk,
the cuisine is simple, yet flavorsome.
Cooking meat is a simple art in Karnataka, quite unlike that in north
India or Hyderabad.
Mangalore coast specializes in
varieties of seafood, which are prepared in much the same way as in the
rest of the coastal areas.
Desserts
A typical Karnataka meal has many delicacies like Kosambari, a salad made
of the broken halves of the soaked green moong dal (lentil) minus its
skin, spiced with salt, green chili and mustard seed (oggarane) and mixed
with tiny scrapings of coconut, cucumber and carrot and dressed with a
little lime juice.
Then there are the playas which are vegetables steamed or boiled to retain
the original color and flavor. Sometimes, huli is replaced with a milder
kootu. Tamarind is taboo for kootu, which is spiced with lots of pepper,
cumin seeds and ground coconut.
Also, no Kannada meal is complete without saaru-a clear pepper broth.
Other delectable sweets that come out of the Kannada kitchen are the
shavige payasa made of vermicelli and sugar, hesaru bele made with green
gram dal, and baadami hallu, which is, crushed almonds mixed with milk,
sugar and saffron.
Other popular Karnataka specialties are 'bisi bele huli anna', which is
created out of rice, dal, tamarind, chili powder, and cinnamon. 'Kesari
bhath' (a halwa made of semolina, sugar, and saffron), chiroti and Mysore
pak are among the favorite sweets in Karnataka.
But the piece de resistance is the obbattu or holigea-flat, thin,
wafer-like chappati filled with a mixture of jaggery, coconut and sugar
and fried gently on a skillet.
Other Festive Food
Potha Parban is a day given to feasting on homemade sweets, pancakes and
puffed rice. Instead of the daily fare of rice and fish curry, the rice
harvest is made festive with the addition of jaggery syrup, coconut candy
and condiments, to create a variety of recipes for this day.
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