Growing up, she lived in many parts of India, developing multicultural tastes, but award-winning Kannada actor Shraddha Srinath is a foodie, who’s partial to the heritage cuisine of Karnataka. Here’s her sampler of the state’s regional specialties.
North Karnataka– Indulge in a meal of bhakri (rotti, made of rice), ennegayi (deep-fried veggies like brinjal), condiments like pudi (dal/peanut powders to go with rice), chutneys (kempu, coconut, peanuts), saaru (gravy dishes) and mosuru (buttermilk). Desserts sweetened with jaggery are atthrassu, puren holige.
Mysuru & South Karnataka- This region offers whole grains and millets like ragi, jowar and bajra and mixed-rice or anna are a huge hit here. Ragi mudde (ragi dumplings), kosambari (light summer salad), huli (sambar) are delish.
Uttara Kannada & Dakshina Kannada- Karnataka’s coastal regions are a burst of seasonal seafood delights that include Mangalorean and north Canarese dishes with flavourings of cashews and coconut milk. Crab masala, anjal (fish) fry, patrode (stuffed and steamed colacasia leaves), neer dose and desserts like kotte kadubu made of jaggery and jackfruit, chicken saaru, goli bajje or stuffed buns.
Kodagu- The cuisine from the cool, hilly regions of Coorg provide a dash of spice and meat, providing heat and distinct flavours. The signature dish is pandi curry (pork curry), koli saaru (chicken curry), bimbale curry (bamboo shoot curry) and nool puttu (rice string hoppers).
Udupi- This cuisine has put Karnataka on the food map of India and is said to be born from the satvik traditions of the region. Do eat a proper meal at a simple Udupi restaurant off a banana leaf.