Besides gold and sandalwood, Karnataka is famous as the land of coffee, spice and much more that’s nice. Kannada cuisine while broadly similar to that of its neighbours has much that is unique to it too. It is milder than the food of Andhra and almost as dependent on coconut as Kerala food. The famous south Indian sambar dhal is called huli here. The Udupi dosa originated in the coastal town of Udupi: a thin crisp savoury pancake made from rice flour, this particular dosa is stuffed with cooked potatoes. (“Udupi” has now become synonymous with the south Indian restaurants that serve delicious vegetarian authentic south Indian cuisine all over India). If you spot one in the course of your travels, don’t hesitate to walk in.
Uthapams, vada, puri palaya, idli (rice cakes) are all eaten with huli and coconut chutney. A special dish is Patrode, which is made of steamed stuffed colocasia. Peardaya is a sweet made with jaggery cooked in coconut oil.