Karnataka has a list of delectable cuisines. It has many varieties of mouthwatering dishes to offer to any food buff. Every region in the state is famous for its own specialty dishes. In Mysore and its vicinity people enjoy a typical pure vegetarian Karnataka meal, while people living in the long coastal belt enjoy delicious recipes with meat, fish and other sea food.

People living in the interiors of Karnataka use Sesame and groundnut oil as the medium of cooking. Whereas coconut oil is used by the people in the coastal region of Karnataka. The cuisines here are inspired by the cuisine of neighboring states like Goa. In Mangalore coast people use milk of coconut as the cooking medium.

Karnataka's people take Rice, Jowar ( Millets) and Raggi as staple food. In northern Karnataka more of Jowar is used while in Mysore Raggi is preferred. Residents of Coorg also have their distinct style of cooking. Since Karnataka was ruled by both Hindu and Muslim rulers, an influence of their cooking style can be seen on the cuisine of Karnataka.

Cuisine in Mangalore
The Mangalorian cuisine is generally spicy and rice based. Fruits are an integral part of the Mangalorean menu. Fresh coconut and chillies are important ingredients used in this cuisine. Rice is eaten in many forms like red grain rice, sannas (idli fluffed with toddy or yeast), pancakes, rice rottis, kori rotti (a dry, crisp, almost wafer-thin rice rotti which is served with chicken curry as a delicacy), and neer dosa. One of popular Mangalorian dishes is the spicy kane fry (ladyfish). Another popular dish of Mangalore is Patrode. It is steamed stuffed colocasia leaves, a specialty, worth tasting. The Akki rotti, or rice rotti of Mangalorian cuisine is also popular in Malnad and Kodagu.

Cuisine in Malnad
This cuisine is a blend of Coorgi and Mangalorean cuisine. Some of the major dishes of this cuisine are the midigayi pickle (small raw mango), sandige, avalakki (beaten rice), and talipittu (akki rotti made of rice flour).

Cuisine in Udupi
The popular Masala Dosa is said to be originated from Udupi. Many other south Indian dishes are named after this town. The cuisine of Udupi is strictly vegetarian, deprived of onions and garlic. Sambar, Rasam, Adyes (dumplings), ajadinas (dry curries), and chutneys are the specialty of Udupi's cuisine. Some of the major ingredients used here are gourds, coconut, jackfruit, colocasia leaves, raw green bananas, mango pickle and red chillies.

Cuisine in Kodagu
The cuisine of Kodava is quite different from the other cuisines of Karnataka. The most popular dishes of this place are Pandi curry (pork curry) and kadumbuttu (rice dumplings). Apart from these, the koli curry (chicken curry), nool puttu (rice noodles), votti (rice rotti), and bembla curry (bamboo shoot curry) are also worth tasting.

Cuisine in North Karnataka
The wheat and jowar rottis (unleavened bread made of millet) are the popular delicacies of North Karnataka. Here, one can find a wide range of rottis like Jolada rotti, thali peet, khadak rotti and sajja rotti (bajra rotti). They are mainly served with a variety of chutneys or spicy curries. Other dishes with which these rottis are served are the yenne badanekayi, kaalu palya, soppu palya, usli (made from spicy sprouted gram) and jholka (made from channa dal flour).

Desserts
Like every cuisine, Karnataka cuisine also has a wide range of desserts. Some of the popular sweet dishes of Karnataka are 'chiroti' (a light flaky pastry sprinkled with granulated sugar and soaked in almond milk), Mysore pak, obbattu or holige (a flat, thin wafer-like chappati filled with a mixture of jaggery, coconut or copra and sugar and fried gently on a skillet), Dharwad peda, Gokak, kardantu and Shavige payasa (made of milk, vermicelli, sugar and cardamom seed).