Home Regions Asia India Karnataka

Karnataka

Karnataka, in southern India, spans Bengaluru’s tech boom—India’s Silicon Valley—to Mysuru’s sandalwood palaces, with a coastline along the Arabian Sea. Known for coffee, silk, and Kannada cinema, its economy thrives on IT, agriculture, and tourism, like Hampi’s ruins. Its Coorg hills and spicy cuisine add flavor. Karnataka fuses urban hustle with rural grace.

Karnataka

Featured Dishes from Karnataka

Adai

Adai

Dosa may refer to:

Akki roti

Akki roti

Akki rotti or akki roti is an Indian flatbread made from rice flour. It is a part of Karnataka cuisine. Akki roti has at least two versions. The most common version is similar to the Maharashtrian flatbread thalipeeth. In this version, rice flour is mixed with onions or grated carrots and green chillies. The resulting dough is flattened on a tava or banana leaf and roasted on a stovetop. The cooked akki roti is served with unsalted butter, chutney, or pickle. In contrast with thalipeeth, akki roti has a chewy texture.

Aloo poha

Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

Appam

Appam

An appam or hoppers is a type of thin pancake originating from South India and Sri Lanka. It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok. It is part of Tamil cuisine and Kerala cuisine found in the Indian states of Tamil Nadu and Kerala, and in Sri Lanka. Appam is most frequently served for breakfast or dinner, often with a topping such as an egg. Appam may derive from the Sanskrit word (अपूप apupa), which refers to a type of "fried dainty."

Benne dose

Benne dose

Davangere benne dose or dosey, dāvaṇagere beṇṇe dōse) or butter dosa is a type of dosa which traces its origin to the city of Davanagere in Karnataka, India. The term "benne dose" in Kannada means simply "butter dosa." It is prepared by the addition of a generous amount of butter while preparing the normal dosa, and accompanied by coconut chutney. Its batter is very different comprising a mixture of rice, dal, puffed rice, etc., and is prepared on a wood-fired pan. It is similar to masala dosa or set dosa but smaller in size, made out of rice batter and much more butter. It is served with liberal helpings of butter sprinkled on it. Some of the variants of the benne dose:

Bun maska

Bun maska

Soft buns, may contain candied fruit, traditionally topped with butter, whipped cream

Chitranna

Chitranna

Chitranna , also known as Lemon rice, is a rice-based dish widely prepared in South India. It is prepared by mixing cooked rice with a special seasoning called Oggarane or Gojju. Characteristic for the seasoning are mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. Added turmeric powder gives Chitranna its yellow color. Garlic and onions are also used in the seasoning by some, although traditionally they do not form part of the recipe. The dish is especially popular in the south Indian state of Karnataka, where it has become a part of the daily diet. Chitranna rice dish finds its mention in medieval Indian cookbooks Manasollasa (1130 CE) and Pakadarpana (1200 CE) as "Chitrapaka".

Godhuma dosa

Godhuma dosa

Wheat flour flatbread

Gojju avalakki

Gojju avalakki

Ground rice mixed with spices, jaggery, coconut and tamarind

Idiyappam

Idiyappam

Idiyappam, also known as indiappa, noolappam, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed. The dish also spread to Southeast Asia, where it is called putu mayam in Malaysia and Singapore, and putu mayang in Indonesia. According to food historian K. T. Achaya, idiyappam, appam, idli, dosa and vada were known during ancient Tamil country the 1st century AD, as per references in the Sangam literature. Lokopakara cookbook in Kannada language also mentions a method of making shavige and the mold-presser used for it.

Indori poha

Indori poha

Indori poha is a flattened rice snack that is likely to have originated in the Indian metropolis of Indore. It contains steamed poha (flattened rice) and is usually served with a unique combination of jalebi (called poha-jalebi combined), sev, usal, sliced onions and fennel seeds. Unlike the other varieties of Poha found across India, Indori Poha is cooked in steam instead of being cooked directly with other ingredients. This provides Indori Poha its distinct taste, softness, and flavor. Vendors generally prefer peas instead of peanuts, in contrast to typical Indian poha dishes. Indori poha is generally served with jalebi.

Kadala curry

Kadala curry

Black chickpea curry, serve with puttu

Kadubu

Kadubu

Sweet rice balls or stuffed dumplings, made with, for example, coconut and jaggery, lentils, carrots, fenugreek, jackfruit, may also be made with wheat

Khara avalakki

Khara avalakki

Savory flattened rice with coconut, peanuts, chili peppers, ginger, onion, turmeric, lemon juice, spices

Khara bath

Khara bath

Semolina mixed with vegetables, nuts and spices, serve with coconut chutney and filter coffee

Kozhi curry

Kozhi curry

Chicken curry with coconut milk and spices, serve with appam, rice, parottas

Kuzhi paniyaram

Kuzhi paniyaram

Paddu is an Indian dish made by steaming batter using a mould. It is named variously paniyaram, guliyappa, yeriyappa, gundponglu, bugga, Kuḻi paniyaram (Tamil: குழிப்பணியாரம்), ponganalu, gunta (Telugu: పొంగనాలు, గుంట), or Tulu: appadadde, appe (Marathi: आप्पे) . The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made spicy with chillies or sweet with jaggery respectively. Paddu is made on a special pan that comes with multiple small indentations. ylfd=cb[lv[l ḍg[lh[gh[bṅḥ[l [lṇ\[t\[t;\[b

Mallige idli

Mallige idli

Soft and spongy idli, steamed disc-shaped rice snacks

Mandakki oggarane

Mandakki oggarane

Spicy puffed rice snack mix with roasted grams, nuts, chili peppers, onion, tomato, coriander, lemon juice, coconut

Mangalore buns

Mangalore buns

Mangalore Buns is a deep-fried bread originating from the Udupi-Mangalore region of Karnataka, India, and part of Mangalorean cuisine or Udupi cuisine. It is a popular snack and breakfast item, now popular all over the state. The buns are mildly sweet, soft and fluffy puri-like deep-fried bread, primarily made of all purpose flour and banana. Usually served with a spicy coconut chutney and sambar, they are also eaten without any accompaniment.

Masala dosa

Masala dosa

Masala dosa is a dish of South India originating in the town of Udupi, Karnataka. While there is variation in the recipe from town to town, the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for flavour, such as fenugreek and dry red chilli. Traditionally served with potato curry, chutneys, and sambar, it is a common breakfast item in South India, though it can also be found in many other parts of the country and overseas. One common variant is the paper masala dosa, which is made with a thinner batter, resulting in a crisper, almost paper-thin final product. The dosa is made by soaking rice and lentils overnight in water and then grinding them into a batter. The batter is fermented overnight. To make the dosa the batter is spread on a hot tava using a ladle or a bowl. It is pan-roasted until crispy and served with potato curry, chutneys or sambar.

Masala idli

Masala idli

Rice cakes, cut into pieces and stir fried with a gravy made with onions, tomatoes, chili peppers and spices

Misal pav

Misal pav

Misal pav is a dish from the Indian state of Maharashtra. It consists of misal (a spicy curry usually made from moth beans) and pav (a type of Indian bread roll). The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served hot with bread or rolls toasted with butter and buttermilk or dahi and papad. It is served as a breakfast dish, as a snack and also as a full meal. Misal pav from Kolhapur is known for its high spice content and unique taste.[a] There are different versions of misal pav such as Pune misal, Khandeshi misal, Nashik misal and Ahmednagar misal. Other types are kalya masalyachi misal, shev misal, and dahi (yoghurt) misal. Misal is prepared in part with sprouted lentils and has less water content and a watery, spicy "kat" (pronounced "cut"). It has two parts, a thick curry of matki, called usal, and watery gravy, also called rassa. Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans. It may be garnished with Indian snack noodles. The moth curry or usal form is prepared using onion, ginger, garlic and other spices.

Moong dal dhokla

Moong dal dhokla

Savory steamed mung bean cakes

Neer dosa

Neer dosa

Neer dose, literally meaning water dosa in Tulu is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu in India and a part of Mangalorean cuisine. Neer is the word for water in Tulu.

Paal pongal

Paal pongal

Rice cooked in milk, may also be made with coconut, cashews, moong dhal, common during Pongal festivals

Paddu

Paddu

Paddu is an Indian dish made by steaming batter using a mould. It is named variously paniyaram, guliyappa, yeriyappa, gundponglu, bugga, Kuḻi paniyaram (Tamil: குழிப்பணியாரம்), ponganalu, gunta (Telugu: పొంగనాలు, గుంట), or Tulu: appadadde, appe (Marathi: आप्पे) . The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made spicy with chillies or sweet with jaggery respectively. Paddu is made on a special pan that comes with multiple small indentations. ylfd=cb[lv[l ḍg[lh[gh[bṅḥ[l [lṇ\[t\[t;\[b

Palak puri

Palak puri

Puffy fried spinach flatbread

Patoli

Patoli

Flattened rice dumplings, made with rice flour paste, jaggery and coconut that is steamed inside turmeric leaves, Note: this is different from Andhra patoli, which is ground chana dal with chili peppers and spices

Pesarattu

Pesarattu

Pesarattu , pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is a variety of dosa. It is made with green gram batter, but, unlike a typical dosa, it does not contain Vigna mungo. Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh. It is typically served with ginger chutney, peanut chutney or tamarind chutney. Green chilies, ginger and onions are used in variants. A pesarattu stuffed with upma is known as upma pesarattu. It is popular in Andhra Pradesh cities. Upma pesarattu is a favourite in the Coastal Andhra, region especially the West Godavari District, East Godavari District, Krishna District, Guntur District especially in Planadu regions of Guntur District, Guntur and Vijayawada cities and Visakhapatnam District.

Poha dosa

Poha dosa

Crepe made with rice, flattened rice, buttermilk, serve with chutney

Pongal

Pongal

Pongal is a South Indian and Sri Lankan dish of rice cooked in boiling milk. Its preparation is the main custom associated with the Pongal festival. It is also eaten as a breakfast food. A part of Tamil cuisine, varieties include venn (hot) pongal, sakkarai (sweet) pongal, kozhi (chicken) pongal, and sanyasi pongal. It has been described as "very dear to (the) Tamil people." Pongal is associated with the Pongal festival, whose name means "to boil over" or "overflow." The festival thanks the Sun deity for the sunlight that makes the rice harvest possible. Therefore, the tradition calls for offering the fresh harvest of rice cooked in boiling milk to the deity. While the pongal is cooking, onlookers sometimes shout with joy, "Pongalo pongal!" ('Let the pongal rise up!').

Poori sagu

Poori sagu

Potato curry, serve with flatbread

Pulihora

Pulihora

Pulihora, also known as Pulisoru, Pulinchoru, Puliyogare, Puliyodarai, Ambad Baath, Kokum rice, or simply Tamarind rice, is a common and traditional rice preparation in the South Indian states of Andhra Pradesh, Telangana, Kerala, Tamil Nadu and Karnataka. Puli means 'tangy' or 'sour' in South Indian languages, referring to the characterizing use of kokum or tamarind as one of the main ingredients. According to historian Dr. G. Deivanayagam recipe for Pulihora finds mentioned in the inscription of Thanjavur temple kitchens dating back to 1010 CE.

Puri bhaji

Puri bhaji

Puri bhaji is a dish, originating from the Indian subcontinent, of puri (deep-fried rounds of flour) and aloo (potato) bhaji (a spiced potato dish which may be dry or curried). It is a traditional breakfast dish in North India. Many Indian households prefer puri bhaji and other traditional dishes over cereals for breakfast. Some serve it for lunch along with condiments such as dahi (yogurt) and salad. In central India, puri bhaji is served as a street snack. Puri bhaji is a vegetarian dish and is popular in India because it is relatively inexpensive and tasty. The dish is also served on railway platforms in India and is served as a packed lunch on trains along with pickle. Puri bhaji can also be served with Lapsi.

Puttu

Puttu

Puttu , also called pittu (Sinhala: පිට්ටු), is a dish native to the Southern Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Sri Lanka. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries. Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced with cumin, but may have other spices. The Sri Lankan variant is usually made with wheat flour or red rice flour without cumin, whereas the Bhatkal recipes have plain coconut or masala variant made with mutton- or shrimp-flavoured grated coconut.

Ragi idli

Ragi idli

Steamed millet dumplings or cakes

Ragi malt

Ragi malt

Finger millet porridge or drink

Ragi rotti

Ragi rotti

Ragi rotti is a breakfast food of the state of Karnataka, India. It is most popular in the rural areas of southern Karnataka. It is made of ragi (finger millet) flour. Ragi rotti means ragi pancake in the native language, Kannada. It is prepared in the same way as akki rotti. The ragi flour is mixed with salt and water and kneaded well to come up with a soft dough. While making the dough, sliced onions and carrots, chopped coriander and cumin seeds can also be added for taste. Oil is spread over a griddle (tava) and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). A small amount of oil is spread over it and the rotti is cooked on the hot griddle till it turns crisp. Ragi rotti is served hot and is eaten along with chutney.

Rava dosa

Rava dosa

Rice and black gram crepe, serve with ghee, butter, chutney

Rava idli

Rava idli

Steamed dumplings or cakes made with semolina, curd and spices

Red coconut chutney

Red coconut chutney

Spicy chutney made with red chili peppers, coconut, coconut oil, onions, garlic, ginger, gram dal, spices, serve with vada, idlis, dosai, uttapams, pakora, common at breakfast and with snacks

Set dosa

Set dosa

Spongy pancake that is fried only on one side, commonly served as a set of three dosas

Surnali

Surnali

Spongy coconut-rice pancakes, made with poha (flattened rice), coconut, buttermilk, turmeric, jaggery, serve with butter

Thalipeeth

Thalipeeth

Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds. When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added. Thalipeeth is usually served with butter , ghee, or yogurt. The dish is popular in Maharashtra, Telangana and North Karnataka. (All 3 regions were previously part of Hyderabad State) In a variation from bhajanee, flour made from tapioca (sabudana) and rajgira (amaranth) is used to make a thalipeeth on Hindu fasting days.

Thatte idli

Thatte idli

Large steamed idli made with rice and urad dal, serve with chutney, sambar

Til chutney

Til chutney

Sesame seed chutney

Tomato dosa

Tomato dosa

Flatbread made with tomato puree, rice, urad dal, chili peppers, spices

Uddina vada

Uddina vada

Savory urad dal doughnuts

Ukadpendi

Ukadpendi

Savory wheat flour porridge

Uppu huli dosa

Uppu huli dosa

Spicy flatbread, serve with jaggery, coconut and butter

Uthappam

Uthappam

An uttapam is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings. The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet. Tamil ancient literature mentions it by name. The classic breakfast of Tamil residents consists of idli, dosas or uttappams mostly accompanied by sambar and chutney. It is similar to a dosa, but it has more vegetables and a greater preparation time. It is famous in South India, mainly Karnataka, Kerala and Tamil Nadu.

Vattayappam

Vattayappam

Steamed rice cake with coconut, dried fruit, nuts

Ven pongal

Ven pongal

Rice and moong dal (mung beans) with ghee, spices, nuts, serve with chutney, sambar

Vermicelli upma

Vermicelli upma

Noodles, lentils, vegetables, spices, herbs, cashews

7 cup burfi

7 cup burfi

Fudge-like gram flour and coconut snack

Achappam

Achappam

An achappam is a deep fried rose cookie made with rice flour and egg predominantly found in Kerala and other parts of South India. It is a signature Kerala snack believed to have originated from Dutch influence. It has since spread to South East Asia, where it has various local names such as kuih loyang (brass), acuan (mould), cap (stamp), bunga ros (rose flower), bunga durian (durian flower), goyang (shake), kembang loyang, dok jok (water lettuce), etc. Rose cookies are shaped like flowers, slightly sweet crunchy, and available in teashops and snack shops all around South India. Achappam are made using patterned irons or molds to give the characteristic size, shape, and surface impression. The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is lifted from the oil after the cookie separates from the iron. Achappam batter is made from a blend of rice flour, eggs, sugar, and coconut milk.

Ada pradhaman

Ada pradhaman

A dessert made with rice flakes, jaggery, coconut milk, coconut, nuts, raisins, cardamom, ghee, common during the festival of Onam

Adhirasam

Adhirasam

Athrasa in Kannada , or Adhirasam (Tamil: அதிரசம்), kajjaya ariselu in Telugu, anarasa in Marathi, Airsa in Chhattisgarhi or Arisa pitha in Odia) is a type of Indian sweet made out of rice, jaggery, ghee and sometimes coconut and with spices like cardamom, sesame, pepper and ginger powder from Tamil cuisine, Karnataka cuisine, Telugu cuisine, Marathi cuisine and Odia cuisine. The doughnut-like fried dough has a long history of popularity in Kannada, Telugu, Maharashtra, Chhattisgarh, Odisha, and Tamil civilization. They are similar in shape to vada, but are not savoury and are eaten as a sweet. Athrasa is a popular as an offering to the relatives during Deepavali and Ganesha Chaturthi festivals, both at home and in temples in Tamil Nadu and Karnataka.

Akkaravadisal

Akkaravadisal

Sweet rice pudding

Atukula payasam

Atukula payasam

Badam halwa

Badam halwa

A sweet pudding made with ground almonds, sugar, ghee, cardamom and saffron

Balushahi

Makhan Bada is a traditional dessert originating from the Indian subcontinent. It is also known as Balusaahi and is similar to a glazed doughnut in terms of Ingredients, but differs in texture and taste. Makhan Bada also resembles Rajasthani Baati in terms of size and preparation but its shape is more similar to Medu Vada. In South India, a similar pastry is known as badusha. Makhan Badas are made of maida flour and are deep-fried in clarified butter and then dipped in sugar syrup.

Basundi

Basundi

Basundi is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name rabri. It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).

Belgaum kunda

A sweet curdled milk dessert, made by boiling milk, sugar and curd

Bolinhos de coco

Bolinhos de coco

Small coconut confection

Boondi laddu

Boondi laddu

Fried balls of sweetened gram flour

Chakkara pongal

Chakkara pongal

Pongal is a South Indian and Sri Lankan dish of rice cooked in boiling milk. Its preparation is the main custom associated with the Pongal festival. It is also eaten as a breakfast food. A part of Tamil cuisine, varieties include venn (hot) pongal, sakkarai (sweet) pongal, kozhi (chicken) pongal, and sanyasi pongal. It has been described as "very dear to (the) Tamil people." Pongal is associated with the Pongal festival, whose name means "to boil over" or "overflow." The festival thanks the Sun deity for the sunlight that makes the rice harvest possible. Therefore, the tradition calls for offering the fresh harvest of rice cooked in boiling milk to the deity. While the pongal is cooking, onlookers sometimes shout with joy, "Pongalo pongal!" ('Let the pongal rise up!').

Chandrakala

Chandrakala

Chandrakala is a dessert from Tamil Nadu, similar to gujia. The outer covering is made of flour. The stuffing is traditionally made using dry fruits like raisins, coconut, almonds, and cashews, along with khoa, semolina, cardamom(elaichi), sugar, and pistachio. Chandrakala gets the name from the shape. Chandrakala in Hindi means moonlight, so it’s moon shaped. The outside is made of one dough circle that was folded over to form it's moon shape. Similarly there is a sweet called suryakala which is made of the same ingredients in the same fashion but seals two circles of dough together to make a sun shape as surya means sun.

Chawal ki kheer

Chawal ki kheer

Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli , sago or tapioca (sabudana). In Southern India, it is known as payasam and it is made in various ways. The most popular versions are the ones made with rice and vermicelli (semiya).

Chigali

Chigali

Chigali is a popular tangy tamarind treat usually made in Southern India, especially in the state of Karnataka. Chigali is also referred to as Imli ki Goli in Northern India. Chigali has become popular in recent days when a company, Havenow Foodtech Pvt. Ltd., introduced it widely into the Indian FMCG market with a brand of "Chicley". Chigali is word that originates from Kannada, the official language of state of Karnataka, India. In Kannada, it is written as ಚಿಗಳಿ.

Chiroti

Chiroti

Chirote also known as Chiroti is a delicacy predominantly served in Maharashtra and former Bombay State areas in Karnataka. It is also famous in parts of Telangana state, especially in the district of Nalgonda where it is known by the name Pheni/Peni. It is served as a dessert on special occasions such as a festival or a wedding. It's prepared by rolling out kneaded dough made of maida into layered circular shapes and then deep frying in ghee or refined oil. The outcome resembles a semi golden brown fluffy poori, which is then sprinkled liberally with powdered sugar and optionally grated almonds and cashew. Chirote is served by adding sweetened milk over it.

Coconut ladoo

Coconut ladoo

Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets." Laddus are often served during celebrations and religious festivals, especially those associated with the Hindu deity Ganesha.

Dehrori

Dehrori

Fermented rice and yogurt fritters/pancakes in sugar syrup, serve with buttermilk, common during Diwali

Dharwad pedha

Dharwad pedha

Dharwad peda is an Indian sweet delicacy unique to the state of Karnataka, India. It derives its name from the city of Dharwad in Karnataka. This sweet's history is around 175 years old. Dharwad peda has been accorded a Geographical Indication tag. Its GI tag number is 80. Dharwad peda was originally started by the Thakur family who had migrated from Unnao in Uttar Pradesh to Dharwad after the plague broke out in Unnao in the late 18th century. Ram Ratan Singh Thakur, a first-generation confectioner, started producing and selling pedas locally. Dharwad peda was prepared from the milk of Dharwadi buffaloes which are raised by the Gavali community in and around Dharwad. His grandson Babu Singh Thakur helped grow the family business further in their Line Bazaar store and the peda came to also be called locally as the "Line Bazaar Peda". The family closely guards the recipe of the Peda as a trade secret which has been passed down through generations. Babusingh Thakur's single outlet store that was running for a few decades expanded later in Dharwad, Hubli, Bangalore, Belgaum and Haveri. In many other cities around India, other confectioneries also sell Dharwad peda which is not connected to the Thakur family.

Dhondas

Dhondas

Cucumber and coconut cake, also made with watermelon, jackfruit

Elaneer payasam

Elaneer payasam

Sweet coconut pudding

Gasagase payasa

Gasagase payasa

Poppy seeds, coconut, jaggery, cardamom, nuts, dry fruit

Halbai

Halbai

Fudge-like sweet made with rice, coconut, jaggery, may also be made with wheat, finger millet

Hayagreeva maddi

Hayagreeva maddi

Chana dal halwa, made with dal, jaggery and coconut

Ice gola

Ice gola

Frozen fruit slush pops, many different flavors

Kadalai mittai

Kadalai mittai

Peanut and jaggery sweets, peanut brittle

Karadantu

Karadantu

Karadantu is a sweet delicacy unique to the state of Karnataka, India. Karadantu means fried-edible gum in the local language, Kannada. It is made of edible gum mixed with dry fruits and has a chewy texture. The other ingredients used in its preparation are fried bengal gram flour, jaggery and seeds of marking-nut (Semecarpus anacardium) tree. Gokak is very famous for karadant. Amingad town in Bagalkot district, Karnataka, is also famous for the karadantu produced in its sweet shops. The tastes of the 2 varieties of kardant are almost similar but never same courtesy the ingredients used. It has also been prominently made in the Kolhapur region of Maharashtra, especially in parts near Narsobawadi and Kurundwad.[circular reference][circular reference][circular reference][circular reference] Karadantu was first invented by Vijaya Karadant in Karnataka in 1907 when jaggery was put on existing desserts.

Kesari bath

Sweet rice, cashew and raisin dish

Kilsa

Kilsa

Sweet wheat flour porridge made with coconut, nuts, dry fruit and ghee

Kozhukattai

Kozhukattai

Kozhukatta , Kozhukkattai (Tamil: கொழுகட்டை) or Kudumu (Telugu: కుడుము) is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti. Kozhukatta, although usually sweet, can sometimes be stuffed with a savory filling. Modak is a similar dish made in other parts of India. The dish is prepared by mixing grated coconut with jaggery syrup, placing it inside dumplings of rice flour, and steaming the dumplings. Ghee, cardamom, finely ground roasted rice flour etc. may be added to enhance the taste and flavor of the filling. In Kerala, a variant of kozhukatta made with atta flour (instead of rice flour) and grated coconut is a staple breakfast among some groups.

Mango shrikhand

Mango shrikhand

Mango flavored strained yogurt dessert

Manoharam

Manoharam

Sweet, noodle-shaped, deep-fried Bengal gram flour snacks

Mathura peda

Mathura peda

Mathura peda is an Indian sweet dish that originated from Mathura in Uttar Pradesh, India. In Central India, sweets prepared from mawa are very popular and the peda is also a mawa sweet variety. Mathura peda is so famous in India that the term is often used in aphorism like Mathura ka peda au Chhattisgarh ka kheda means "(famous are) the peda sweet of Mathura and helmet in Chhattisgarh." Mathura acts as a brand name for peda sweet. While visiting Mathura, Mathura ke pede, Meva vati peda and export quality special peda are common souvenirs popular with visiting tourists. Mathura peda is also popular outside India, where it is often sold at Indian sweet shops. Mathura peda’s regional popularity has likened it to other popular regional sweets such as Agra Peda and Mysore Pak.

Motichoor ladoo

Motichoor ladoo

Deep-fried laddu made with tiny balls pressed to form a larger ball

Mysore pak

Mysore pak

Mysore pak is an Indian sweet prepared in ghee. It originated in the city of Mysore, one of the major cities in the Indian state of Karnataka. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom. The texture of this sweet is similar to a buttery and dense cookie. It is also popular in the neighbouring countries Pakistan and Bangladesh . It is prepared and given at weddings and other festivals, including baby showers, in southern India.

Obbattu

Obbattu

Puran poli is an Indian sweet flatbread that is popular in South India and the state of Maharashtra. It is also known as puran puri, holige, obbattu, bobbatlu, poley, bakshamulu, and boli. The various names for the flatbread include puran puri or vedmi (વેડમી)in Gujarati, bobbatlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli (पुरणपोळी) in Marathi, payasaboli or simply boli (ബോളി) in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.

Paal payasam

Paal payasam

Paal pongal

Paal pongal

Rice cooked in milk, may also be made with coconut, cashews, moong dhal, common during Pongal festivals

Palada payasam

Palada payasam

Paruppu payasam

Paruppu payasam

Pudding made with moong dal, chana dal, coconut milk, jaggery, cardamom

Pazham pori

Pazham pori

Banana or plantain fritters

Pootharekulu

Pootharekulu

Pootharekulu or poothareku (singular) is a popular Indian sweet from the Andhra Pradesh state of south India. The sweet is wrapped in a wafer-thin rice starch layer resembling paper and is stuffed with sugar, dry fruits and nuts. The sweet is popular for festivals, religious occasions and weddings in the Telugu states. The name of the sweet literally means 'coated sheet' in the Telugu language—pootha means 'coating' and reku (plural rekulu) means 'sheet' in Telugu. The making of pootharekulu is a cottage industry in Atreyapuram, where around 400 families are dependent on the making and marketing of the sweet. As of October 2018,[update] the state of Andhra Pradesh was said to be in the process of applying for Geographic Indication (GI) tag for the sweet.

Pori urundai

Sweet puffed rice and jaggery balls, serve with tea or coffee

1
2
3
...
Next