First time travellers in Southern India may be unaware what a fabulous treasure trove of culinary delights awaits their taste buds. Propelled by its regional diversity, the South is not all about idli, sambar, dosa and rasam and curd rice alone.

Your jump off point, Bangalore, the state capital of Karnataka, can introduce you to an amazing banquet of mouth-watering fare which may be quite distinct from what you will find in Kochi or Trivandrum in Kerala or from Tamil Nadu, Telangana or Andhra Pradesh. There are variables no doubt, and similarities too of popular dishes, but these have largely come into being thanks to the astonishing cross-cultural vibrancy of this tightly knit geographic setting.

Unity in diversity, driven by the senses, is the most compelling reason to hit the foodie trail in Karnataka.

Bangalore is awash with a fantastic array of eating options to match all budgets— without taking away from its authenticity or delight-giving experiences. Little wonder you’ll find office workers and housewives, college kids and businessmen rubbing shoulders in iconic hubs like CTR, Vidyarthi Bhavan or Mavalli Tiffin Rooms (MTR). 

Did you know that even in Karnataka there are regional changes in culinary offerings…If you are travelling through South Karnataka an unmissable indulgence is the region's signature dish known as ragi mudde. These are steamed finger millet balls, largely teamed with a delicious mutton curry (saaru). A stopover in Mysore or Hassan offers a great opportunity to try this local favourite. And for those who just love their dosas, check out the ever-popular Mysore Masala Dosa and the buttery benne dosa of Davangere. Stock up on the sinful Mysore Pak for friends and family back home. Guru Sweets is a great place to shop.

Coastal Karnataka will introduce you to the iconic dishes such as moode, which are cylindrically shaped idlis steamed in screwpine leaves, Mangalorean fish curry, kolinorchad, which is a stuffed fried chicken and pinyanappa, a steamed egg dessert. Revisit a Konkan favourite at Karwar while tucking into its thickened prawn curry or sungta song. The horsegram stir fry and curry, known as kulith upkari-saaru, is a must experience.

North Karnataka tends to favour jowar flatbreads (jolada rotti) which can be teamed with brinjal curry or a whole green gram curry. A typical Malnad lunch would comprise Patravadi or pathrode (a traditional snack snuck from Coastal Karnataka); Badnekeyae ennagai gojju (stuffed brinjals) and Koli saaru (rustic chicken curry) and soft akki roti. The Malenadu pork dish is as popular as the Kadavu version. Jackfruit is popular for making snacks such as fritters (Halasina Hannina Mulka) or papad (Halasina Kayi Papad). A popular breakfast dish is a variant of the idli. Called Cheenikayi Kadubu or Pumpkin Idli it is made with grated pumpkin and rice rava.

In the Coorg region you are bound to get a taste of the traditional Kodava favourite, the pandi curry, a pork curry served with kodambuttu, which are tiny, steamed rice dumplings. Vegetarians should try their famous baimbale, a delicacy created with tender bamboo shoots.

In Udupi, discover the versatility of steamed dishes. Unmissable are its traditional vegetarian thali, and yummy coastal seafood which is spicy and succulent. Kharabath, the spicy Karnataka rice dish, served with curd, is popular here and along coastal Karnataka on festive occasions. It is tempered with mustard seeds, curry leaves, green chilies, ginger, and a special masala created with cashews, coconut, and spices.  The Udupi sambar is characteristically sweeter and less spicy than other versions; it is an intrinsic part of Udupi’s vegetarian meals.

There are tons of other exciting curries, rice dishes and snacks and desserts to explore across the state…some original and some are variants…But for the foodie even these cross-cultural nuances bring something special to each experience. 

Time to go check out other favourites like Bisi Bele Bhath, Maddur Vada, Hayagreeva Maddi, Dharwad Peda, Mangalore’s Kori Gassi and Neer Dosa, Kundapura Koli Saaru, Mysore Kuzhambu, Haalbai, Chiroti, Mangalore Biryani, Kosambari, the yummy lentil and vegetable salad.... and lots more….