Cuisine of Karnataka
The cuisine of Karnataka includes the cuisines of the different regions and communities of Karnataka, namely, North Karnataka cuisine, South Karnataka cuisine, Udupi cuisine, Saraswat cuisine, Coorg cuisine, Mangalorean Catholic cuisine and Navayath cuisine[1][2].
This article is part of the series on |
Indian cuisine |
---|
Regional cuisines
|
Ingredients, types of food
|
See also
|
Related cuisines |
|
Karnataka cuisine includes both vegetarian and non-vegetarian. Ragi, which is a staple in Kannadiga cuisine is mentioned in the works of the poet Adikavi Pampa and in the ancient Sanskrit medical text Sushruta Samhita.[3]
See also
References
- "6 Things You Need to Know About Karnataka's Local Cuisine". Culture Trip.
- "Forgotten Flavours". Deccan Herald.
- "Karnataka Cuisine – Diverse culinary traditions". Fashionable Foodz.
External links
Media related to Cuisine of Karnataka at Wikimedia Commons
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.