Popular dishes of Karnataka: Masala Dosa, Mysore Pak and more!

From the crisp, buttery Benne Dose to the decadent Mysore Pak, the food of Karnataka is a testament to the region’s unwavering commitment to preserving and evolving its culinary traditions. 

Karnataka, among the southern states of India, is a treasure trove for food enthusiasts. From the bustling streets of Bengaluru to the serene shores of Udupi, the culinary landscape of Karnataka is a symphony of flavors, textures, and traditions.

Here are the top seven food items from Karnataka:-


Masala Dosa

This iconic South Indian staple is a true embodiment of Karnataka’s culinary culture. It is made from fermented rice and lentil batter. The masala dosa is filled with a flavorful potato-based stuffing, seasoned with aromatic spices. Served hot with a side of coconut chutney and sambar, a tangy lentil-based stew, this dish is a gastronomic delight that captivates all.

Benne Dose 

Hailing from the coastal regions of Karnataka, the Benne Dose is a unique variation of the classic dosa. Characterized by its rich, buttery flavor and a slightly thicker texture, the Benne Dose is made with the addition of clarified butter or ghee. It is usually served with a number of chutneys or sambar.

Vangi Baath 

This rice dish is a true celebration of Karnataka’s agricultural heritage. Basmati rice is cooked with a medley of spices, fresh vegetables, and the star ingredient which is the most important ingredient of all– the brinjal (eggplant). The result is a harmonious blend of flavors, where the earthiness of the brinjal seamlessly complements the warmth of the spices, creating a dish that is both comforting and deeply satisfying.

Rava Idli

A twist on the famous idli, the Rava Idli is a savory steamed cake made from semolina or rava, rather than the traditional rice and lentil batter. The addition of spices, herbs, and sometimes vegetables, gives this dish a distinct flavour that sets it apart from its counterparts. Served with a side of coconut chutney and sambar, the Rava Idli is a beloved breakfast staple across Karnataka.

Chicken Curry

While Karnataka is renowned for its vegetarian delicacies, the state’s non-vegetarian offerings are equally celebrated. The Chicken Curry is a prime example, showcasing the region’s mastery in crafting aromatic, flavorful curries. Slow-cooked with a blend of spices, onions, and tomatoes, the Chicken Curry is a rich, comforting dish that is mostly enjoyed with rice or naan.

Mysore Pak

Primarily coming from the historic city of Mysore, this sweet is a true testament to Karnataka’s culinary artistry. Mysore Pak is a dense, fudge-like confection made from chickpea flour, sugar, and ghee, resulting in a melt-in-your-mouth texture. The perfect balance of sweetness makes Mysore Pak a beloved indulgence for both locals and visitors alike.


Popularly known as Upma, this savory porridge-like dish is a staple breakfast item in Karnataka. Made from roasted semolina or rava, Uppittu is cooked with a variety of spices, vegetables, and sometimes with peas or chickpeas. The result is a hearty, comforting dish that is both filling and flavorful.

These seven culinary gems are just the tip of the iceberg when it comes to the diverse and rich food culture of Karnataka. Each dish reflects the state’s unique history, cultural influences which have seamlessly blended local ingredients with traditional cooking techniques to create a gastronomic legacy that continues to captivate and delight food enthusiasts from around the world. From the crisp, buttery Benne Dose to the decadent Mysore Pak, the food of Karnataka is a testament to the region’s unwavering commitment to preserving and evolving its culinary traditions.


The article has been modified using artificial intelligence (AI) tools.