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The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The Kannada Cuisine is one of the oldest surviving cuisines and traces its origin to Iron Age - ragi and is mentioned in the historical works by Pampa Maha Kavi, sushrutha, etc. The varieties of the karnataka cuisine has influenced the neighbouring states like Tamil Nadu, Andhra pradesh, Kerala and Maharashtra. The cuisine also reflects influences from the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idli-vada Sambar, Vangi Bath, ''Khara Bath'', ''Kesari Bath'', Davanagere Benne Dose, Ragi mudde, Paddu/ Gundponglu, koli saaru (chicken curry- Kannada Style), Maamsa Saaru (Mutton Curry - Kannada style), and Uppittu. The famous Masala Dose traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Kodagu (Coorg) district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Holige, or, Obbattu, Dharwad pedha, Chiroti, Sajjige, Kadabu/ Karjikaayi are well known. Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Uppu (salt), ''Kosambari'', Pickle, Palya, Gojju, Raita, dessert, Thovve, Chitranna, rice and ghee. After serving ghee to everyone, one may start the meal. This is done to ensure that everyone seated has been served all the dishes completely. What follows next is a series of soup like dishes such as Saaru, Muddipalya, Majjige Huli or Kootu which is eaten with hot rice. Gojju or raita is served next; two or three desserts are served; fried dishes such as Aambode or Bonda are served next. The meal ends with a serving of curd rice. There is some diversity in core food habits of North and South Karnataka. While northern-style dishes have jola and rice as the primary cereals the south uses ragi and rice. ==North Karnataka cuisine== The North Karnataka cuisine can be primarily found in the northern districts of Karnataka which include Dharwad, Bijapur, Gulbarga, Belgaum, Bidar, Yadgir, Bagalkot, Raichur, Davangere, Gadag, Haveri, Koppal and western and northern areas of Bellary. The cuisine is also considered a specialty in the cities of Southern Karnataka like Bengaluru and Mysuru, with several restaurants offering this cuisine to meet the growing demand. The following is the typical menu of a vegetarian Northern Karnataka meal: * Jolada rotti - Thin flatbread usually made from Jowar flour, baked on fire or iron skillet. Bajra and Wheat flour is also used as an alternative. * ''Enne-gai / Tumbu-gai'' - Small ''badane kaayi'' bulbs stuffed with dry stuffing including ground peanut, ground sesame, ginger, garlic, garam masala, salt, and then sauteed with onions and other spices. Aubergine is also substituted with any other suitable vegetable. * popular sweets and desserts .(.Shenga unde )(godi hugg )i * Shenga/Ellu chutney - A variety of powder/dry chutney made from ground peanut or sesame. * Kempu Khaara, also called "Ranjaka" - chutney paste made with/of red chillis, consumed as a condiment * Kosambari * Bele or ''kaaLu'' palya - Split, whole or sprouted ''kadale'', ''hesaru'' (mung bean), ''togari or masoor'', cooked with greens such as methi, spinach, ''sabbasige'' and scallion, and sauteed with onions, ginger, garlic and other spices. * mosaru bajji or raitha - salad involving yogurt * Raw Salads - of scallion, onion, green chili, methi leaves, sometimes with ''oggaraNe'' of sasive or jeerige * ''Anna'' - Rice * Saaru - Lentil soup made with pepper, cumin, coriander seeds, hing, tomatoes or tamarind. * Happala * Mosaru and majjige * beNNe or tuppa * Jhunka or Pitla - Salty, Masala Cakes made from Channa Dal powder * Raw Green leafy vegetables - Spinach, Methi (fenugreek), and Hakkarike (Argula) * Raw Vegetables - Radish, Cucumber, Onions, Carrots, Green Chillis etc. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cuisine of Karnataka」の詳細全文を読む スポンサード リンク
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