
	Where results make sense

Topic: Cuisine of Karnataka

Related Topics

people from Karnataka

In the News (Fri 1 Jun 12)

EXECUTIVE POWER

Iran

ANALYSIS

Pakistan

Family compact

	Karnataka Tourism
		Karnataka’s cuisine is characterised by distinct textures, flavours, and tastes.
		The state’s vast culinary repertoire encompasses the earthy flavours of North Karnataka, the traditional fare of South Karnataka, the spicy dishes of the coastal region, and the distinctive Kodava cuisine.
		Malnad cuisine is fusion of Kodava and Mangalorean fare.
	www.karnatakatourism.org /sites/cuisine.html (416 words)

	Karnataka, Information about Karnataka, Karnataka Tours, Karnataka Tour Packages
		Karnataka is an enchanting land of magnificent monuments, breathtaking hill stations, unspoilt beaches, thundering waterfalls, wildlife sanctuaries, coffee plantations, adventure activities, and colourful art forms and festivals.
		Karnataka is bounded by Andhra Pradesh in the east, Maharashtra in the north and Tamil Nadu and Kerala in the south.
		Karnataka’s vegetarian cuisine is flavoured with tamarind and coconut and pungently spiced.
	www.indovacations.net /english/Karnataka.htm (1269 words)

	Karnataka Cuisine, Meal of Karnataka, Karnataka Festive Food, Upittu and Holige Dishes, Karnataka Cuisine Tour
		"Karnataka is bordered by the Arabian Sea to the west, Goa to the northwest, Maharashtra to the north, Andhra Pradesh to the east, Tamil Nadu to the east and southeast, and Kerala to the southwest."
		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 coastal cuisine of Karnataka is as delightful as that of Coorg.
	www.indiantravelportal.com /karnataka/cuisines (948 words)

	Cuisine of Karnataka,Famous Karnataka Food,Famous Dishes of Karnataka India,Famous Karnataka Cuisine
		The delectable Karnataka cuisine is an inseparable part of the state.
		Some of the major dishes of this cuisine are the midigayi pickle (small raw mango), sandige, avalakki (beaten rice), and talipittu (akki rotti made of rice flour).
		The cuisine of Udupi is strictly vegetarian, deprived of onions and garlic.
	www.indiasite.com /karnataka/cuisine.html (490 words)

	Karnataka Heritage Tour,Karnataka Tour Packages,Karnataka Heritage Travel,Karnataka Travel Packages,Karnataka Tour and ...
		Karnataka with all its charm and richness in culture and traditional grandeur is a treasure trove of heritage sites.
		All this is apart from the fact that Karnataka has been the cultural heritage center for hundreds of years and its testimony stands spread across the state, which attracts millions of tourists from all parts of the world to Karnataka.
		Karnataka has a variance of interests such as the ruins of Vijaynagar, sculptures of Belur and Halebid; Mausoleum of Gol Gumbaz at Bijapur; golden sands of Karavalli, proud hills of Kodau; majestic mysore world's tallest freestanding monolith of Bahubali.
	www.rrindia.com /karnataka/karnataka-heritage.html (476 words)

	Regional Special Recipes
		Andhra Dishes : The delicious Andhra cuisine, which is a combination of the South and Deccani, is reputedly the spiciest and hottest of all Indian cuisine..
		Hyderabadi Dishes : Hyderabadi cuisine, which has been influenced by various regional and religious cuisines, is rich and aromatic with a liberal use of exotic spices..
		Karnataka Dishes : The cuisine of Karnataka is quite varied with each region of the state having its own unique flavours.
	www.webindia123.com /cookery/region/intro.htm (285 words)

	Ya Rayi Our Rai: From Peasant Cuisine to Palace Cuisine By Ammini Ramachandran
		Karnataka cuisine is influenced by both Hindu and Muslim traditions brought by the different rulers of this region.
		Karnataka’s culinary repertoire encompasses earthy flavors of the interior regions, spicy dishes of the coastal region and the distinctive Kodava cuisine of the hill country.
		Anglo-Indian cuisine is a delicious blend of East and West, rich with the liberal use of coconut, yogurt and almonds and flavored with an assortment of spices, Roasts and curries, pulavs and breads, cakes and sweetmeats, all have a distinctive flavor.
	www.bookofrai.com /my_weblog/2005/12/from_peasant_cu.html (3852 words)

	Cookery-Regional Special - Karnataka Dishes
		The cuisine of Karnataka is quite varied with each region of the state having its own unique flavours.
		A typical Karnataka or Mysore meal is pure vegetarian cooked in sesame and ground nut oil while the coastal areas have a simple, yet flavorsome cuisine with meat, fish and seafood varieties cooked in coconut oil especially Mangalore coast with their Goan influence have their own distinct fish and meat specialties cooked in coconut milk.
		Other popular Karnataka specialties are Bisi bele bath, Uppittu, Mysore masala dosa and sweet dishes such as Obbattu or Holighe which is flat, thin, wafer-like chappati filled with a mixture of jaggery, coconut and sugar and fried gently on a skillet, 'Kesari bhath' (a halwa made of semolina, sugar, and saffron), chiroti, Mysore pak etc.
	www.webindia123.com /cookery/region/karnataka/intro.htm (256 words)

	Karnataka Cuisine (via CobWeb/3.1 planetlab2.isi.jhu.edu) (Site not responding. Last check: 2007-10-22)
		The Karnataka food on the whole is less hot than that of Andhra, and the Kannada housewife uses more of lentils and coconuts than her Tamil sister.
		Coconut is widely used in Mangalore cuisine— its oil as the cooking medium, its gratings or milk for curries.
		Karnataka’s exclusive dosai served in some restaurants catering to the middle class is the famous set or a pile of four dosais served on a banana leaf, and topped with coconut chutney, potatoes, and two small pats of butter.
	www.indianvisit.com.cob-web.org:8888 /ivnew/thecountry/culture/karnatakacuisine.htm (1134 words)

	Tourism of India - States of India - Karnataka
		Karnataka has an amazing variety food, ranging from the earthy flavours of North Karnataka to the traditional fare of South Karnataka.
		For breakfast, choose from the popular uppittu (roasted semolina laced with chillies, coriander leaves, mustard and cumin seed), idli-sambar (steamed rice cake and curry), tatte idlis (flat idlis), masala dosa (pancake with curried potato filling), rava dosa, puri playa, uthapam, vada sambar or kesari bhath (a halwa made of semolina, sugar and laced with saffron).
		There is a vast range of rice-based dishes including chirtanna (rice with lime juice, green chilli, turmeric powder sprinkled with fried groundnuts and coriander leaves), vangibhath (spiced rice of eggplant) and pulliyogare (rice flavoured with tamarind juice and spiced with seasoning).
	www.tourismofindia.com /sts/stkarcuisine.htm (211 words)

	Tourism of India - States of India - Karnataka
		The state of Karnataka, formerly the princely state of Mysore, is home to a fascinating legacy of richly carved temples, imposing mosques and trappings of a royal past.
		Karnataka is a state of strong contrasts, with the modern industrialised city of Bangalore at one extreme and expanses of rural farming areas at the other.
		It is a major producer of coffee, sandalwood, spices and betelnut, and supplies 60% of the country's silk.
	www.tourismofindia.com /sts/stkarnataka.htm (169 words)

	Suvir Saran: Regional Cooking (Site not responding. Last check: 2007-10-22)
		This cuisine is known for its many varieties of stuffed vegetables, cooked in very little oil or liquid.
		Karnataka is the state west of Andhra Pradesh.
		Coconut oil is used to nourish the hair, coconut water is taken as a nutritive nectar, coconut milk and coconut meat are used in preparing the many curries and chutneys.
	www.suvir.com /regionalcooking.html (2807 words)

	Karnataka - Tourist Guide,Tourist Guide of Karnataka,Karnataka South India Tourism Guide,Tourism Guide Karnataka
		Karnataka people have been living in close contact with their neighbors such as the Marathas, the Andhras, the Tamilians and the Malayalis.
		Karnataka is known for celebrating many festivals, especially the temple festivals of Paryaya festival, Vairamudi festival, Karaga Festival, Keil Poldu and Lakshadeepotsavam etc. Dussehra is another important festival celebrated for ten days usually in September - October.
		The cuisine of Karnataka is characterized by distinct textures, flavours and tastes.
	www.infoindiatours.com /south-india/karnataka.html (902 words)

	Karnataka Cuisine,Food Karnataka,Cuisine of Karnataka,Meal Karnataka,Regional Food of Karnataka,Dishes of Karnataka ... (Site not responding. Last check: 2007-10-22)
		Malnads: Malnad cuisine is fusion of Coorgi and Mangalorean fare.
		A complete range of rice-based dishes, including chitranna (rice with lime juice, green chilli, turmeric powder sprinkled with fried groundnuts and coriander leaves), vangibhath (spiced rice with eggplant), and pulliyogare (rice flavoured with tamarind juice and spiced with groundnuts) form an integral part of the traditional repertoire.
		The most distinctive Karnataka dish, however, is the celebrated bisibelebhath, a unique combination of rice, dal, tamarind, chilli powder and a dash of cinnamon.
	www.123incredibleindia.com.cob-web.org:8888 /karnataka-travel/cuisine.html (670 words)

	India Heritage :: Cuisine
		The typical cuisine of Karnataka has been influenced to a great extent by both Hindu and Muslim traditions ushered in by the various rulers of this region.
		Karnataka’s gastronomy encompasses earthy flavors of the interior regions, spicy dishes of the coastal region and the distinctive Kodava cuisine of the Coorg hill tracts.
		The crowning glory of Karnataka’s culinary arts is bisibele bhath, a unique combination of rice, daal, tamarind, red chilli powder and a dash of cinnamon.
	www.indiaheritage.org /cuisine/cuisine_type.php?type=Karnataka (186 words)

	Indian Cuisine - by food author Howard Hillman
		Though the cuisines of both South and North India are among the world's finest and have some similarities, the two differ in major ways, as I've discovered on my many culinary research trips to India.
		The Indian cuisine of the south is truer to its ancestral roots - most of what you taste today is very much like what Southerners ate 500 years ago.
		New Delhi (city) - Its core Indian cuisine is a fusion of Persian, Punjab and Mughal cooking.
	www.hillmanwonders.com /cuisines/indian_cuisine.htm (588 words)

	Karnataka - udupipages.com
		North Karnataka, with its harsh climate and forbidding landscape is a land of many surprises.
		The coastal belt of Karnataka - Karavali beach and temple country - is sheltered by the soaring Western Ghats in the east and embraced by the blue waters of the Arabian Sea in the west.
		With a well-established network of hotels and well connected with all the major cities in India by air, road and rail, Karnataka is a kaleidoscope of exciting experiences to delight the senses.
	www.udupipages.com /home/travel/karnatak.html (331 words)

	The Hindu : Karnataka / Bangalore News : Discover Karnataka, on wheels
		The third edition of the annual Karnataka Heritage Hunt, to be held on August 15, is expected to boost tourism and educate the participants about the heritage sites in the State.
		With a supporting roadshow by the Karnataka Tourism Forum, the sponsors, it is likely to see over a thousand participants in both the four-wheeler and two-wheeler categories.
		Sushabh, Regional Director, Indiatourism, said: "Karnataka, with its bounties of nature, great treasures of art, culture, architecture and wildlife, is by itself a treasure hunt for visitors.
	www.hindu.com /2005/08/10/stories/2005081001930200.htm (454 words)

	Travel to India » Cuisine of Karnataka : Plan Your trip to India, India Destination Guide
		The cuisine of Karnataka comprises of diverse vegetarian and non-vegetarian cuisines.
		Andhra cuisine The delicious Andhra cuisine, which is a combination of the South and Deccani, is reputedly the spiciest and...
		Eco-Tourism in Karnataka Karnataka boasts of the highest elephant and Gaur bison population (greater than 6000 and 8000 respectively)in India.
	india-travel.goto-india.com /263/cuisine-of-karnataka (279 words)

	The Quilon
		The restaurant The Quilon belongs to Taj Hotels, Resorts and Palaces and is dedicated to the authentic regional Indian cuisine of the south-western coast states of Kerala, Goa and Karnataka.
		Goa and Karnataka are the two other regions at the center of cooking at The Quilon.
		It is traditionally served with Sambhar, a typical pigeon pea lentil and vegetable preparation with mustard seeds, red chilies, fenugreek seeds, tomato, onion, turmeric powder, red chili, coriander powder and tamarind pulp.
	www.cosmopolis.ch /lifestyle/the_quilon.htm (946 words)

	Karnataka Cuisines,Karnataka Cuisines Guide,Cuisines of Karnataka,Travel in Karnataka,Karnataka India Travel
		The cuisines here are inspired by the cuisine of neighboring states like Goa.
		Traditionally, Karnataka meals are served on a patravali (banana leaf) or muttuga (leaves stitched together).
		Other popular Karnataka delicacies are Bisi bele bath, Uppittu, Mysore masala dosa and sweet dishes such as Obbattu or Holighe which is flat, thin, wafer-like chappati filled with a mixture of jaggery, coconut and sugar and fried gently on a skillet, 'Kesari bhath' (a halwa made of semolina, sugar, and saffron), chiroti, Mysore pak etc.
	www.rrindia.com /karnataka/karnataka-cuisines.html (369 words)

	Cuisines of India,Indian Cuisine,Indian Dishes,Famous Indian Dishes,Cuisines of Indian States
		Cuisines of India,Indian Cuisine,Indian Dishes,Famous Indian Dishes,Cuisines of Indian States
		Rich and diverse, Indian cuisine, coupled with the celebrated hospitality of the people is the crowning glory of the opulent Indian culture.
		The skill lies in the subtle blending of a variety of spices to enhance rather than overwhelm the basic flavor of a particular dish.
	www.indiantravelportal.com /cuisines (293 words)

	Press Releases
		The workshop concentrated primarily on demonstrations held at the Institute and at the various hotels on Thai cuisine, Coastal Karnataka cuisine, fruit carving, chocolate garnishes and plated deserts, basic Indian gravies, as well as food production trends in cost control and Hotel practices.
		Coastal Karnataka cuisine was demonstrated by the chef at The Gateway Hotel on Residency road.
		The Chefs from Oberoi taught the participants the intricacies of exotic thai cuisine and sinfully rich plated deserts and confectionary garnishing.
	www.nba-aicte.ernet.in /img1.htm (601 words)

	Best of the Web - What's New in Home For 11/3/2005
		India Cuisine - Explore the varied cooking style of Indians with recipes that are delectable to the taste buds.
		Karnataka Cuisine - Be acquainted with Karnataka cuisine that somehow vary from region to region.
		Kerala Cuisine - Discover the unique and distinct taste of this cuisine that is different from that of the rest of India.
	botw.org /new/Home/11032005.cfm (1792 words)

	Eating Out
		Primarily, the cuisine of Karnataka, is influenced by both Hindu and Muslim traditions.
		At restaurants in Bangalore one could taste the regular Kannada food in the form of a thali consisting of kosambari (a salad made of soaked lentils, lightly spiced), rice, two or three curries or kootu, a sambhar, a saaru (clear pepper broth) and a sweet dish.
		The eateries in the city offer a large variety of cuisines and range from the cheap eating joints to the 5 star kinds.
	www.travelbangalore.com /html/eating_out.html (190 words)

	Karnataka tourism, Karnataka holidays, hotel bookings & package tours Karnataka India.
		Famous for its Vrindavan Gardens, the Shravana Belagola temple, the monuments of Hampi and Halebid, Karnataka is fast shifting form an ancient cultural heritage destination to become the Silicon Valley of India, with Bangalore its capital.
		Bordering as many as five states the cuisine of Karnataka has a unique mixed flavour of its neighbouring regions in its culinary delights.
		The Kunda of Belgaum and the Bishibili Anna are the most palatable flavours of Karnataka.
	www.t2karnataka.com (396 words)

	Karnataka Cuisine (via CobWeb/3.1 planetlab2.isi.jhu.edu) (Site not responding. Last check: 2007-10-22)
		The people of North Karnataka have a taste for wheat and jowar rottis (unleavened bread made of millet), a delicacy best savoured with a variety of chutnies or spicy curries.
		Apart from the jowar rottis and the trademark yenne badanekayi (brinjal curry), North Karnataka fare boasts a wide range of rottis to choose from: Jolada rotti, thali peet, khadak rotti and sajja rotti (bajra rotti).
		These rottis are accompanied by side dishes like yenne badanekayi, kaalu palya, soppu palya, usli (made from spicy sprouted gram) and jholka (made from channa dal flour).
	www.travel-guide-india.com.cob-web.org:8888 /karnataka-travel/cuisine.htm (639 words)

Try your search on: Qwika (all wikis)