Food to Try in Karnataka: 25 Dishes, Sweets and Regional Specialities
Karnataka’s food changes every hundred kilometres: crisp dosas and filter coffee in Bengaluru, rice dumplings and pork curry in Coorg, spicy jowar rotis in the north and coconut-rich seafood on the coast. Here is a region-by-region guide to what to eat and why.
Karnataka food at a glance
| Region | Signature foods |
|---|---|
| Bengaluru and old Mysore | Bisi bele bath, benne dosa, Mysore pak, ragi mudde, Maddur vada |
| Coastal Karnataka | Neer dosa, kori rotti, ghee roast, fish curry, goli baje |
| Kodagu (Coorg) | Pandi curry, kadambuttu, noolputtu, Coorg coffee |
| North Karnataka | Jolada rotti, ennegai, shenga chutney, Dharwad peda, kardantu |
| Malnad | Akki rotti, kadubu, patrode, pepper-based dishes |
Bengaluru and the old Mysore region
1. Bisi bele bath
A hot rice and lentil dish with vegetables, tamarind and a special spice powder, finished with ghee. It is Karnataka’s signature comfort food, and eaten best with boondi and a papad.
2. Benne masala dosa
A crisp, golden dosa made with generous butter and stuffed with spiced potato. Davanagere and Bengaluru both claim the best versions. Old-style tiffin rooms in Bengaluru, such as the famous ones in Malleshwaram and Basavanagudi, serve it with coconut chutney.
3. Mysore pak
The sweet that came out of the royal kitchen of Mysuru: gram flour, ghee and sugar cooked into a rich, melting fudge. Buy it fresh from sweet shops in Mysuru. See the Mysore Palace guide for city plans.
4. Maddur vada
Named after the town of Maddur between Bengaluru and Mysuru, this is a crisp fritter made from rice flour, semolina and onions. It is a classic highway snack.
5. Ragi mudde and saaru
Finger millet balls swallowed without chewing, dipped in spicy lentil curry or chicken curry. It is a traditional rural staple and a nutritious one.
6. Filter coffee
Karnataka is India’s largest coffee producer, and the filter coffee served in steel tumblers is a daily ritual. Visit a coffee estate in Kodagu or Chikkamagaluru to learn how it grows.
7. Kesari bath, khara bath and chow chow bath
A sweet and savoury semolina combination that is a standard breakfast order across the state.
Coastal Karnataka
8. Neer dosa
Thin, lacy rice crepes that are soft and almost see-through, served with coconut chutney or curry.
9. Kori rotti
Chicken curry with crisp, dry rice wafers that soften as they soak up the gravy. It is a Mangalorean classic.
10. Chicken ghee roast
A fiery red masala chicken dish cooked in ghee, from the Kundapura and Mangaluru belt.
11. Fish curry and fried fish
Mackerel, pomfret and kingfish are cooked in coconut-based curries or fried with a spicy masala. Try a fish thali at a local restaurant. For routes, see Mangaluru to Gokarna road trip.
12. Goli baje
Soft, fluffy fritters made from flour and curd, an Udupi and Mangaluru snack.
13. Udupi sambar and temple meals
Udupi cuisine is vegetarian and cooked without onion and garlic in temple kitchens. See the famous temples in Karnataka guide for places that serve free meals.
Kodagu (Coorg)
14. Pandi curry
A dark, tangy pork curry flavoured with kachampuli, a local vinegar made from a fruit. It is the best-known Kodava dish.
15. Kadambuttu and noolputtu
Soft steamed rice dumplings and rice noodles that go with curries.
16. Coorg coffee and honey
Coorg estates sell freshly roasted coffee and local honey. See the Kodagu guide for planning.
North Karnataka
17. Jolada rotti with ennegai
Flat jowar flatbreads served with stuffed baby aubergine curry. A staple across Dharwad, Belagavi and Vijayapura.
18. Shenga chutney pudi
A dry peanut and chilli powder eaten with rotti, often with curd.
19. Girmit and mirchi bajji
Hubballi’s favourite street snack: puffed rice with spices, served with a fried chilli fritter.
20. Dharwad peda
A caramelised milk sweet from Dharwad. See the Dharwad guide.
21. Belgaum kunda and kardantu
Kunda is a milk sweet from Belagavi, while kardantu is a dry fruit and gum sweet associated with Gokak. See the Belagavi guide.
Malnad and other specialities
22. Akki rotti
Rice flour flatbread with onions and spices, a breakfast classic in Malnad and Kodagu.
23. Kadubu and patrode
Steamed rice dumplings and colocasia leaf rolls, often made during festivals. See festivals in Karnataka.
24. Obbattu (holige)
A sweet stuffed flatbread served during Ugadi and other festivals.
25. Mangalore buns and bondas
Banana-based sweet puris and savoury fritters for tea-time.
Where to eat in Karnataka: practical tips
- Eat where locals queue. A busy tiffin room is a good sign.
- Try breakfast first. Idli, vada and dosa are best fresh.
- Ask for regional thalis. You get many dishes in one meal.
- Respect vegetarian spaces. Temple towns and many restaurants are strictly vegetarian.
- Check spice levels. Ask for less spicy if needed.
- Eat seafood in season. Fish may be limited during the monsoon.
Food trails to plan around
Plan a Mysuru and Coorg food trip using our 5-day itinerary. For temple meals and coffee, see the Chikkamagaluru guide. For city eating, see the Bengaluru guide.
Frequently asked questions
What is Karnataka’s most famous dish?
Bisi bele bath and masala dosa are the most famous, while Mysore pak is the best-known sweet.
Is Karnataka food vegetarian?
There is a huge vegetarian tradition, especially in Udupi and the temple towns, but coastal, Coorg and north Karnataka cuisine also includes meat and fish.
What is Coorg famous for eating?
Pandi curry with kadambuttu, along with Coorg coffee and honey.
What should I buy to take home?
Mysore pak, Dharwad peda, filter coffee powder and spices. See what to buy in Karnataka.
Which city is best for foodies?
Bengaluru for variety, Mysuru for tradition, Mangaluru for seafood and Hubballi-Dharwad for north Karnataka flavours.