The following highlights some of the popular Traditional Bangalorean Foods. If you manage to be in an Bangalorean restaurant or you are visiting Bangalore in India, I recommend the following:
1. Akki Rotti
Akki rotti, a particularly popular dish in the Karnataka region of India, consists of rice flour fried on a griddle in the form of pancakes or flatbreads. It is usually eaten for breakfast or lunch, usually with a variety of spicy sauces. Onions, carrots, coriander, coriander, cumin and sesame seeds may also be added to the batter before baking to enhance the flavour of the dish.
2. Bath bisi belé
Translated as spicy lentil rice, it is an aromatic and spicy dish that originates from the Indian state of Karnataka. Moist rice and lentils are mixed with butter, tamarind, curry leaves, nutmeg and vegetables such as carrots, beans, onions and green beans. According to food historian KT Achaya, bisi bele dip is a modern version of an ancient 10th century dish called kattogara, which consists of rice, ghee, salt and garlic.
3. Chutney
No meal is complete without a delicious chutney, India’s national spice. These fresh homemade condiments include pickled or stewed fruits and vegetables that are diced and seasoned with spices such as cumin, cardamom, tamarind, ginger and turmeric. They are usually served in small round bowls and served with the main course. Chutney acts as a refresher and adds more flavour and colour to the table.
4. Coconut Chutney
A popular South Indian condiment or side dish consisting of a coconut stew with shallots, tamarind, ginger, chilli and curry leaves. It is a speciality of the North Malabar region and is available in two versions: solid and liquid. The liquid version is usually eaten with idlis and dosas, while the solid version, also known as uruttu chammanthi, is usually eaten with rice at lunch or dinner. It is said that the best coconut hot sauces are made with an ammikal or mortar and pestle and the hot sauce tastes much better when ground by hand than in a blender or food processor.
5. Dosa
Pancakes, known as dosa, are one of the most famous Indian dishes. It is made from soaked rice and black beans that are ground into a batter and mixed into a thick batter that is usually fermented overnight. The mixture is enriched with a handful of fenugreek seeds, which give the crepes their characteristic golden brown colour and a delicious crunchy texture. It is then fried in a hot frying pan with oil to obtain a fine, tender texture and a round shape.
6. Idli
Idli is a traditional savoury Indian pastry that is a popular breakfast dish in many South Indian households, although it is found throughout the country. It is made with a batter of lentils and fermented rice, then steamed. These delicious cakes are usually served hot and can be eaten as is, dipped in sambar or chutney or seasoned with various spices. With its immense popularity in India, there are many other versions of idli, such as rava idli, which uses semolina instead of rice in the batter, or malli idli, which is fried idlis with curry leaves and coriander.
7. Kulfi
Kulfi is a traditional Indian ice cream made from simmered whole milk. Although the long cooking time causes it to lose volume, it compensates with a delicious aroma of caramelised nuts. The ice cream has a characteristic cone shape, obtained by using a special traditional mould with an airtight lid. Kulfi is usually flavoured with traditional Indian ingredients such as pistachios, rose water and saffron, although some cooks prefer fruits such as berries.
8. Masala Dosa
A traditional South Indian dish known throughout the country as masala dosa, pancakes made with a batter of soaked rice and lentils are usually stuffed with potatoes, onions and mustard seeds. This dish is usually garnished with grated coconut and chopped coriander. Due to its popularity, this dish also has variations such as Mysore masala dosa, Rava masala dosa, onion masala dosa and paper masala dosa. It is often eaten as a snack or as part of any meal of the day.
9. Mysore Pak
It was invented in 1935 at Mysore Palace by royal chef Madapa. While King Krishnaraja Wodeyar was cooking for lunch, the chef began experimenting with a sweet dish that combined chickpea flour, ghee and sugar in a syrup. When the king finished his lunch, the dessert was cooled and served to the king who enjoyed it. The cook told him that it was Mysore paka, the word paka meaning sweet concoction. Soon, Mysore pak was declared the royal dessert. Today, it is still known as the king of sweets in the south and is often prepared for many festivals and celebrations in India, but can also be found at various street stalls all over India.
10. Upma
This is a healthy Indian dish made from dry semolina or rice flour cooked into a thick paste. Traditionally served hot for breakfast, it has a mild taste, so various nuts, pulses and spices such as turmeric and chilli are often added to the dish to enhance its flavour. It is said that no two upma are the same as every South Indian cook prepares it differently and there are many variations of this dish, such as upma made with grated coconut instead of onion or upma made with corn and milk.
If you found this list useful, here are some more Traditional Asian Foods to try out on my Pinterest channel.
The following highlights some of the popular Traditional Indian Foods. If you manage to be in an Indian restaurant or you are visiting India, I recommend the following: