what to eat in karnataka

What to Eat in Karnataka

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines.
31. Puran Poli
Puran Poli, also known as Puran Puri, Boli is a traditional type of sweet flatbread made in India in the states of Maharashtra, Andhra Pradesh, Karnataka, Gujarat Tamil Nadu and Goa
32. Mysore pak
Mysore pak is a sweet dish of Karnataka, India, usually served as dessert. It originated in Karnataka. It is made of generous amounts of ghee (clarified butter), sugar and gram flour. Pak or Paka in Kannada means the sugar syrup or generally paka is also referred as a dish resembling to nalapaka and bhimapaka.
33. Dharwad pedha
Dharwad pedha is a sweet delicacy unique to the state of Karnataka, India. It derives its name from the city of Dharwad in Karnataka.This sweets history is around 175 years old. Dharwad pedha has been accorded Geographical Indication (GI) tag. Its GI tag number is 85.
34. Karadantu
Karadantu is a sweet delicacy unique to the state of Karnataka, India. Karadantu means friededible gum in the local language, Kannada. It is made of edible gum mixed with dry fruits and has a chewy texture. The other ingredients used in its preparation are fried bengal gram flour, jaggery and seeds of markingnut (Semecarpus anacardium) tree. Gokak town in Belgaum district and Amingarh of Hunagunda Taluk in Bagalkot district of Karnataka is famous for the karadantu produced in its sweet shops.
35. Balushahi
Balushahi is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine, Nepali cuisine and Bangladeshi cuisine. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as Badushah. Balushahis are made of maida flour, and are deepfried in clarified butter and then dipped in sugar syrup.
36. Bonda
For the AustroAsiatic tribe dwelling in Orissa, India, see Bonda people. For their language, see Bonda language. For the village in Burkina Faso, see Bonda, Burkina Faso. For the Italian wine grape, see Bonda (grape).
37. Bhajji
Bhajji or bhaji is a spicy Indian snack similar to pakora or potato fritters, with several variants. It is usually used as a topping on various Indian meals but has become popular to eat alone as a snack.[citation needed] It is a popular street food in Maharashtra, India and can be found for sale in streetside stalls, especially in dhabas on highways. Apart from being a must in the traditional Maharashtrian Hindu meal on festivals and the like, bhajjis top the comfort food list when it comes to monsoons and rains. They are generally served with a piping hot cup of coffee, tea or a traditional serving of Yameen.
38. Pakora
Pakora is a fried snack (fritter). With its origins in Uttar Pradesh, it is found across South Asia
39. Murukku
Murukku is a traditional snack of Tamil nadu savory crunchy twists made from rice and urad dal flour.Murukku is a verb in Tamil language means twisted.Manaparai Murukku The town Manapparai in Tamil Nadu is particularly known for its tastier murukkus. Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami.Tamil nadu government applied for geographical indication tag for Manapparai Murukku along with Thanjavur veena and Madurai malli (jasmine). Kai Murukku are often served on special occasions within Iyer (Tamil Brahmin) families. Murukku is famous not only in Tamil nadu and Indian subcontinent but also in other Tamil diaspora like Sri Lanka, Singapore and Malaysia. Its Malay name is rotan gulung goreng, although even in that language it is far better known as murukku.
40. baaLaka
deep fried vegetable and fruit chips or wafers. The vegetables are usually dried and seasoned with spices, and even butter milk. Common candidates are potato, sweet potato, yam, cassava, ripe jack fruit, banana, plantain, chilli, bitter gourd, varieties of suitable green bean pods (usually gori kaayi/chaLLe kaayi), etc.