Set Dosa is a soft, spongy, and thick dosa served in sets (usually 2-3 pieces) with chutney and sambar. It is slightly different from regular dosas in terms of texture and thicknes.
Mysore Pak is a rich and indulgent dessert made from ghee, sugar, and gram flour (besan). It has a dense, melt-in-your-mouth texture and is often cut into small pieces. It is a signature sweet from the city of Mysore.
A traditional sweet flatbread stuffed with a mixture of chana dal (split chickpeas), jaggery, and cardamom. The dough is made from wheat flour and stuffed with the sweet filling, then rolled out and cooked on a griddle. It is a popular festive dish.
Ragi Mudde is a nutritious dish made from ragi (finger millet) flour, which is kneaded into a soft dough and cooked into firm balls. It is usually eaten with sambar, rasam, or a spicy chutney.
Enne Badnekai is a flavorful and spicy curry made with small eggplants (brinjal) stuffed with a mixture of roasted peanuts, sesame seeds, coconut, and spices, and then cooked in a spicy gravy. It is typically eaten with Jolad Roti or rice.
A famous milk-based sweet originating from Dharwad, it is made by reducing milk and sugar until it becomes thick and fudge-like. It has a rich, creamy texture and is flavored with cardamom.
A traditional Karnataka dish, Bisi Bele Bath is a flavorful rice and lentil stew cooked with a variety of vegetables, tamarind, and a special spice mix. It is typically served with a dollop of ghee and often accompanied by papad (crisps)
A traditional rice flour flatbread, Akki Roti is made by mixing rice flour with water, onions, green chilies, and spices, then pan-frying it. It is often served with coconut chutney or curry.
A staple in North Karnataka, Jolad Roti is made from jowar flour (sorghum flour). The roti is thick, soft, and slightly chewy. It is often served with brinjal chutney, peanut chutney, or sambar..
Mangalore Buns are soft, slightly sweet, and fluffy deep-fried bread made from ripe bananas, flour, and yogurt. They are typically served with coconut chutney or sambar.
The North Karnataka biryani is different from the famous Hyderabadi or Mangalore biryanis. It often features spicy rice cooked with mutton or chicken, and the meat is marinated in a unique blend of local spices like ginger, garlic, and coriander.
This is a spicy chickpea curry, typically cooked with black chickpeas (kadle) and a mix of ground spices. It is often served with jolad roti or rice. The flavor comes from a special blend of roasted spices, including coriander, cumin, and garlic.
