From Wikipedia, the free encyclopedia
Cuisine from the state of Karnataka, India
Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. It combines a range of flavours, ingredients and cooking techniques from its neighbouring states of Kerala, Andhra Pradesh and Tamil Nadu to the south and Maharashtra to the north, along with its own rich tapestry of gastronomic history.[1]
Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and Navayath Muslim cuisine.[2][3]
|
|---|
|
| Regional cuisines | | North India | |
|---|
| South India | |
|---|
| East/ North East India | |
|---|
| West India | |
|---|
| Other | |
|---|
|
|---|
| Ingredients / types of food | |
|---|
| Preparation and cooking | |
|---|
| Related cuisines | |
|---|
|
India topics |
|---|
|
|
|
|
|---|
| Companies | |
|---|
| Governance | |
|---|
| Currency | |
|---|
| Financial services | |
|---|
| History | |
|---|
| People | |
|---|
| States | |
|---|
| Sectors | |
|---|
| Regulator | |
|---|
| Other | |
|---|
|
|
|
Media related to Cuisine of Karnataka at Wikimedia Commons
