Geography of Karnataka

The Indian State of Karnataka is located 11°30' North and 18°30' North latitudes and 74° East and 78°30' East longitude. It
is situated on a tableland where the Western and Eastern Ghat ranges converge into the complex, in the western part of the
Deccan Peninsular region of India. The State is bounded by Maharashtra and Goa States in the north and northwest; by
the Arabian Sea in the west; by Kerala and Tamil Nadu States in the south and by the States of Andhra
Pradesh and Telangana in the east. Karnataka extends to about 750 km from north to south and about 400 km from east to
west.
Karnataka is situated in the Deccan Plateau and is bordered by the Arabian Sea to the west, Goa to the
northwest, Maharashtra to the north, Andhra Pradesh and Telangana to the east, Tamil Nadu to the southeast,
and Kerala to the southwest. It is situated at the angle where the Western Ghats and Eastern Ghats of South India converge
into the Nilgiri hills. The highest point in Karnataka is the Mullayanagiri hill in Chikkamagaluru district which has an altitude of
1,929 metres (6,329 ft) above sea level.[1]

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SEASONAL

Mysore Masala Dosa

Starting from the famous Mysore Masala Dosa, it is a staple food of Karnataka. The reason Mysore Masala
Dosa tastes different than the other dosas is the special red spice mix smeared on the inside of the Dosa.
The flavour of the red spice mix and the crispiness of Dosa will make you wanting for more. The dosa is best
enjoyed with coconut chutney, sambar, and lots of ghee.

Best place to have: Prems Graama Bhojanam, Kamat Lokaruchi in Mysore

Korri Gassi
Korri Gassi is a lip-smacking chicken curry which comes from the coastal region of Karnataka. In Tulu
language, chicken is called ‘korri’ and the curry is called ‘gassi’. The curry is infused with the flavours of
coconut and tamarind which are the main ingredients of this dish. It is served along with Neer Dosa. The
aroma and flavours of this chicken curry describe Karnataka Cuisine scene at its best.

Best place to have: Sea Rock in Seshadripuram, Coastal Mama in JP Nagar

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Different parts of Karnataka have different food habits.

In South Karnataka, Ragi and Rice are the most important staple grains. Regular meals consists of Ragi mudde,
Rice and saaru
In North Karnatka, Jowar is the main staple grain. Jolada rotti (Roti made of Jowar) is the main staple food
along with chapathi and rice

Malenadu region has its own food habits. Rice is the main grain in this region. Akki rotti(Roti made of rice),
and food items prepared from rice are the staple food in malenadu region

The coastal karnataka is largely influenced by south karnataka cusin. Since Mangalore is a coastal town, fish
forms the staple diet of most people. Boiled rice is mainly consumed in this region.
The Hilly district of Kodagu also has its own unique cuisine which includes spicy meat (Pork Curry, Chicken,
Mutton), Kadumbutt(Round balls made up of rice), Paputt, Thaliyaputt. Kodagu’s staple food is rice.

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FESTIVAL FOODS

1. Gowri Habba
Gowri Habba is a Hindu festival celebrated a day before Ganesh Chaturthi.
This festival celebrates the goddess Gowri or Gauri, (also known as Parvati) who is venerated as the mother of Ganesha. It
is usually observed by married women and is a significant festival in Karnataka and Tamil Nadu. It is known as Hartalika in
the North Indian states of Uttar Pradesh, Bihar, Jharkhand, Rajasthan, Chhattisgarh, Maharashtra and Madhya Pradesh.
Gowri, the mother of Ganesha and wife of Shiva, is worshipped throughout India for her ability to bestow upon her devotees
courage and power. Hindu belief has it that Gowri is the incarnation of Aadhi Shakthi Mahamaya. She is the Shakthi of
Shiva. It is believed that on Thadige, or the third day of the month of Bhaadra, Gowri comes home like any married woman
comes to her parents' house. The next day Ganesha, her son, comes as if to take her back to Kailasa.

VERMICELLI PAYASAM | SEVAI KHEER

Shavige/sevai payasam is a simple yet tasty kheer. It is always a quick treat for
unexpected guests and kids love it with ice cream. Sevai payasam, in the southern part
of India, is almost synonymous with auspicious days. It is kind of a tradition in our house
where sevai payasam is a must if it is a festival. And if it is a birthday, Gulab Jamun is a
must :)
Our kids love the cold refrigerated Sevai payasam. Adding nutmeg or pistachios gives its
own sweet and nutty aroma to the kheer.
2. Mysore Dasara
Mysuru Dasara (Kannada: ದದದದ ದದದದ) is the Nadahabba (state-festival) of the state of Karnataka in India. It is a
10-day festival, starting with Navaratri (Nava-ratrimeans nine-nights) and the last day being Vijayadashami. The
festival is observed on the tenth day in the Hindu calendar month of Ashvin, which typically falls in the Gregorian
months of September and October.[1][2][3]

Suvarnagadde Palya

SuvarngaddePalya is a vegetable dish. Suvarnagadde means Elephant Yam and Palya means Sabji.
Suvarnagadde is a rich source of Vitamin C. People make this dish to serve with Rice or Roti. They cut
the yam into small pieces and then add tamarind, green gram, mustard seeds, curry leaves, salt, and
chillies to the frying pan. It is delectable and good for health.
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