Hi I’m posting this on response of connect live application.
If you ever visit India, you need to try the local food which are available out here. Through out India you will find different cuisine mainly South Indian and North Indian. I am writing only about the food basically from Karnataka and if I have to include more, then it wouldn’t be a small post.
Some of the typical Breakfast of Karnataka includes masala Dosa, ragi rotti, akki rotti, Vangibath, khara baath, kesari baath, shavige baath, davanagere benne dosa, uppittu, plain, thatte(plate idli) and rave idli, mysore masala dosa, kadubu, poori, and avalakki (Poha).
In Karnataka itself you will find South Karnataka cuisine, North Karnataka cuisine and Coastal Karnataka cuisine.
South Karnataka cuisine are mainly dominated by ragi, or finger millet, and rice. Ragi in the form of ragi mudde of dumplings or steamed rice is the centerpiece of a meal. Often served with these two dishes are vegetable sides or palya (Sides mainly made from Vegetables), and a selection of soups known as Rasam (Stew). Items commonly made are gojju (a type of thick sweet and sour gravy with vegetables), uppinakai (pickled vegetables of Mango, Amla, Lemon and many more), tovve (a very mild soup of lentils, sometimes with vegetables), Sambar (a spiced sour soup of lentils, tamarind, and vegetables), and tili saaru (a type of thin, peppery soup).
Rice preparations usually served as the second course of a traditional meals include bisi bele baath, chitranna and puliyogre (tamarind rice).
In North Karnataka, the staple grains are sorghum and pearl millet, along with rice. Rotis made out of these two grains, along with side dishes made of eggplant, fresh spiced salads of vegetables sometimes with raw lentils, spiced and stewed lentils are popular and routinely eaten. North Karnataka people also consume a variety of spicy condiments including chutney powders (Shenga pudi, Gurol pudi, agasi pudi, yellu chatni pudi), raw chutneys and pickles.
The cuisine of coastal Karnataka is marked by widespread use of seafood, coconut and coconut oil. Rice is the staple grain and is the centerpiece of every meal. Gravies made from chicken, fish, meats are served with rice. Lentils and vegetables cooked with coconut, spices and tempered with mustard, curry leaves, and generous asafoetida, in a dish called huli, is also served with rice. A rasam-like preparation called saaru is also served with rice. The meal will also contain vegetable side dishes called palya. Other accompaniments include curd-based tambli, sweet-tangy gojju, pickles and happala, sandige(fryums) or papads. Some of the distinct breakfast foods served here include bun, biscuit roti, goli bajji, and patrode.
And to sum up in one word we cannot leave without eating rice.
If you ever visit Bengaluru, then visit Vidyarthi Bhavan (For Dosa), Brahmins Cafe (For Soft & Puffy Idli, khara baath and Vada), Shri Sagar CTR (For Masala Dosa & Bajji) and VV Puram Food street. And if you have carving for sweet then visit Holige Mane.
I am very fond of traveling and trying out new dishes (locally). And I think the reviews help other people to think what is good and bad which satisfies my feelings.
