A Little Sweet Karnataka’s largest city and capital, Bangalore, is a popular destination for tourists, known for its craft beer scene and world class restaurants as well as nearby beautiful beaches, wildlife preserves, national parks, ancient ruins, colonial-era palaces, and numerous yoga centers. Karnataka cuisine includes both vegetarian and non-vegetarian fare. In general, Karnataka recipes are sweeter and less spicy than most of the other southern states’ dishes. The state is the primary producer of ragi , a nutritious, low-calorie millet that is a staple in rural areas, typically prepared in balls called ragi mudde . This is steamed dumplings made from ragi flour and served with stew ( saaru ), rice, and yogurt. Palyas —fried, boiled, or sautéed vegetables—and pickles could also be served.

Ragi mudde is a popular Karnataka specialty.

Chapter 1: Southern India


Made with FlippingBook Digital Publishing Software