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Best Kannadiga Foods
MAIN INGREDIENTS
Mysore pak was invented in 1935 at the Mysore Palace by the royal chef Madappa. As the King Krishna Raja Wodeyar was ready to have his lunch, the chef began experimenting with a sweet dish, combining gram flour, ghee butter, and sugar into a syrup.
When the King finished his lunch, the sweet cooled down and was served to the King, who loved it. The chef told him it was Mysore paka, the word paka denoting a sweet concoction. Soon, Mysore pak was proclaimed the royal sweet. Today, it is still known as the king of sweets in the South, and it is commonly prepared for numerous Indian festivities and celebrations, although it can also be found throughout India on various street stands.
MOST ICONIC Mysore pak
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Medu vada is an Indian snack that is visually similar to a doughnut, consisting of a deep-fried batter made from black lentils and seasonings such as fenugreek, cumin, pepper, chili, and ginger. The fritters are often served for breakfast with coconut chutney and sambar on the side.
It is believed that medu vada was invented in the city of Maddur, located in the region that is today known as Karnataka.
MOST ICONIC Medu vada
MAIN INGREDIENTS
This Indian crêpe is made with a very thin batter of rice flour, water, and salt. Unlike other Indian dosas which call for much thicker, and fermented batter, this version uses an unfermented and runny batter which is spread and cooked on a hot greased griddle, yielding soft and lacy pancakes.
The batter can alternatively be enhanced with freshly grated coconut or coconut milk. Neer dosa derives its name from the words neer, meaning water in Tulu, and dosa, referring to a traditional Indian thin pancake. These thin pancakes are a quintessential part of the Tulu Nadu region breakfasts, and they are usually served with chutneys, curries, and vegetable sagu dishes.
Bisi bele bath, translated to hot lentil rice, is an aromatic and spicy dish originating from the Indian state of Karnataka. Moist rice and lentils are combined with ghee butter, tamarind, curry leaves, nutmeg, and vegetables such as carrots, beans, onions, and green peas.
According to K. T. Achaya, a food historian, bisi bele bath is a modern variation of an old dish from the 10th century called kattogara, consisting of rice, ghee, salt, and garlic. However, others disagree and claim that the dish was invented in Mysore Palace, near Bangalore, when it was a typical lunch meal that was additionally flavored with cashews, dried coconut, mustard seeds, and cinnamon.
MOST ICONIC Bisi bele bath
Pineapple gojju is a traditional curry originating from Karnataka. Tangy, sweet, and spicy, the curry is usually made with a combination of chopped pineapple, hot chili peppers, mustard seeds, curry leaves, coconut, white urad dal (split black gram), jaggery, salt, oil, and tamarind.
The urad dal is roasted with coconut and chili peppers, and the mixture is then ground into a paste with tamarind and water. The mustard seeds and curry leaves are tempered in oil, and the combination is mixed with chunks of pineapple until they soften and the edges become slightly browned.
OTHER VARIATIONS OF Curry
Kosambari is the most popular salad from the Indian state of Karnataka. The salad is made with split legumes such as bengal gram and green gram, and it is additionally seasoned with mustard seeds. The dish is well known for being easy to prepare and for having a high protein count.
It is popular as an appetizer at most feasts, celebrations, and festivals, while in most temples it is offered as prasada - a religious offering. Kosambari is often additionally flavored with cucumber slices or rice, and although it is usually served as an appetizer, it is also a healthy main meal or a snack.
MAIN INGREDIENTS
Rava idli is a popular steamed semolina cake invented during World War II by the popular restaurant chain Mavalli Tiffin Rooms (MTR) in Bangalore, India. During the war, there was a shortage of rice, the main ingredient in traditional idli, so MTR decided to use semolina (rava) instead of rice to make idlis.
The batter for rava idli is typically made by mixing semolina, curd (dahi), and a leavening agent, which is why idli is light and fluffy. The batter is then allowed to rest for a few minutes before steaming. Apart from the semolina and curd, the batter usually includes ingredients like finely chopped coriander, cashews, mustard seeds, curry leaves, and ginger, which are added for additional flavor.
MAIN INGREDIENTS
Akki rotti is a dish that is especially popular in the Indian region of Karnataka, consisting of griddle-baked rice flour that is shaped like a pancake or a flatbread. It is commonly consumed either for breakfast or lunch, usually accompanied by various chutneys.
Onions, carrots, coriander, cumin, and sesame seeds can also be added to the dough before baking in order to enhance the flavors of the dish. Originally, a housewife had some leftover rice, but decided to make a new dish using the leftovers, so she mashed the rice, added some salt and rice flour, and baked the dough on a tawa, creating a staple dish in the process.
OTHER VARIATIONS OF Roti
MOST ICONIC Akki rotti
MAIN INGREDIENTS
Rava bonda is a traditional snack originating from Karnataka. It's usually prepared with a combination of semolina, sour yogurt, hot chili peppers, asafoetida, ginger, cashews, coriander, oil, and salt. Of course, there are many variations on the snack so the ingredients may vary from one place to another.
Once prepared, the batter is shaped into small balls which are fried in oil until golden brown and crisp. Rava bonda is typically drained on kitchen paper and then served as a tasty snack that's often accompanied by chutneys.
MAIN INGREDIENTS
Chavde is a crispy, deep-fried Indian dessert that's traditionally prepared during the festival of Ganesh Chaturthi. It consists of thinly-rolled, round-shaped dough and a fragrant mixture of roasted coconut, cardamom, sesame seeds, and sugar. The dough is fried until it becomes puffy and crispy, and while still warm, it's filled with the coconut mixture.
The pastry is then folded and can sometimes be additionally sprinkled with the filling. This specialty is usually associated with the Konkani people and the states of Maharashtra and Karnataka.
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Best Kannadiga Food Producers
Godawan is a craft single malt whisky from Rajasthan, India, produced by Diageo India. The name "Godawan" is derived from the Great Indian Bustard, a critically endangered bird that holds a special place in Rajasthan's culture. Diageo India, also known as United Spirits Limited (USL), is one of the leading alcoholic beverage companies in India.
Founded in 1826 as McDowell and Company, it became part of the Diageo Group in 2013. Today, Diageo India is headquartered in Bengaluru, Karnataka, and is listed on the National Stock Exchange (NSE) and the Bombay Stock Exchange (BSE). Recently, the company has focused on a strategy of "premiumization," emphasizing higher-quality and value-driven products.
AWARDS
Crystal Taste Award - 3 stars
2025
London Spirits Competition - Gold
2024
BEST Godawan Spirits
Tata Coffee is one of the largest integrated coffee cultivation and processing companies in the world and the largest corporate producer of pepper of Indian origin. With a strong focus on sustainability and traceability, they produce high-quality green coffee, pepper, and tea.
Their 25 plantations span over 10,000 hectares in the lush Western Ghats, an area rich in diverse flora and fauna. They also own tea plantations and factories in the Anamalai region, where they produce certified Orthodox and CTC teas. Tata Coffee is a part of the Tata Group, a global conglomerate founded in 1868 by Jamsetji Tata.
BEST Tata Coffee Coffee Beans
Amrut Distilleries, founded in 1948 and based in Bengaluru, Karnataka, is a pioneering Indian spirits producer. Renowned for introducing India's first single malt whisky, Amrut Indian Single Malt, in 2004, the company has gained international acclaim for its innovation and quality.
Amrut sources indigenous six-row barley and employs traditional distilling methods to craft a diverse range of products, including single malts, rum, brandy, and blended whiskies, earning global recognition as a leader in the Indian spirits industry.
AWARDS
Bartender Spirits Awards - Double Gold
2023, 2022
IWSC- International wine & spirit competition - Spirit Gold
2024, 2020
ISC-International Spirits Challenge - Gold
2024
BEST Amrut Distilleries Spirits
AWARDS
IWSC- International wine & spirit competition - Spirit Gold
2022
BEST John Distilleries Spirits
TABLE OF CONTENTS
Best Kannadiga Food Products
Godawan Single Malt Rich and Rounded is an artisanal whisky from Rajasthan, India, produced by Diageo India. This series, also known as Series 01, matures in Pedro Ximénez (PX) sherry casks, with a portion of the whisky additionally aged in barrels infused with exotic Indian botanicals such as Rasna and Jatamansi.
This unique process results in rich aromas of dried fruits, cherry, licorice, and spices, with notes of brown sugar, malt, and leather. According to a review by Whisky Advocate, this whisky features pronounced aromas of figs, raisins, cola, and cherries, while on the palate, it delivers flavors of dried fruits, black cherry, and spices.
AWARDS
Crystal Taste Award - 3 stars
2025
London Spirits Competition - Gold
2024
AWARDS
ISC-International Spirits Challenge - Gold
2024
Godawan Century is a limited-edition artisanal single malt whisky produced by Diageo India. This edition, also known as Godawan 100, was launched in May 2023 in a series of only 100 bottles to celebrate the brand's first anniversary and to honor the Great Indian Bustard, locally known as "Godawan." Godawan Century gained international recognition by winning the title of Best Single Malt Whisky at the London Spirits Competition 2024, with an impressive score of 96 points.
According to the judges, this whisky features pronounced tropical notes, a light body, and a short finish, with a sweet palate showcasing flavors of caramel, charcoal, cinnamon, and anise, leading to a long, dry finish.
AWARDS
London Spirits Competition - Gold
2024
Godawan Single Malt Fruit and Spice is an artisanal whisky from Rajasthan, India, produced by Diageo India. This series, also known as Series 02, matures in cherry wood casks and finishes in barrels infused with exotic Indian botanicals, resulting in a rich and smooth flavor.
According to a review by Whisky Advocate, this whisky features aromas of soft stone and orchard fruits, floral notes, orange blossom water, and kumquat, with creamy undertones enriched by nutmeg and cinnamon. On the palate, it delivers flavors of raspberry, watermelon, cherry, spiced candies, along with apple, pear, yellow plum, and red gooseberry.
AWARDS
London Spirits Competition - Gold
2024
AWARDS
Bartender Spirits Awards - Double Gold
2023, 2022
IWSC- International wine & spirit competition - Spirit Gold
2024
AWARDS
ISC-International Spirits Challenge - Gold
2024
IWSC- International wine & spirit competition - Spirit Gold
2020
Amrut Peated Indian Single Malt Whisky Cask Strength is a robust expression from Amrut Distilleries, bottled at 62.8% ABV. Crafted using Scottish peated barley with approximately 23 ppm of peat content, this whisky is distilled and matured in Bangalore's unique climate for 4-5 years.
The result is a fiery and spicy palate experience, characterized by pronounced peaty flavors. Tasting notes include gristy smoked barley and kippers with salted butter on the nose, an intensely malty delivery followed by drier oak on the palate, and a sublime, delicate finish with soft liquorice and molassed sugar.
AWARDS
ISC-International Spirits Challenge - Gold
2024
IWSC- International wine & spirit competition - Spirit Gold
2020
IWSC- International wine & spirit competition - Silver
2024
Amrut Nativity is a premium Indian single malt whisky crafted by Amrut Distilleries as an exclusive for Bangalore Duty-Free, celebrating the distillery's origins in Bangalore. This whisky is expertly curated from select casks, offering a rich and elegant flavor profile.
It presents fruity notes layered with creamy vanilla, citrus, and dark fruits on the nose, complemented by a velvety palate featuring dried fruits, honey, and passion fruit. Bottled at 46% ABV, it delivers a sweet and refined finish, embodying the heritage and craftsmanship of Amrut Distilleries.
AWARDS
ISC-International Spirits Challenge - Gold
2024
IWSC- International wine & spirit competition - Silver
2024
Amrut Peated Single Malt Whisky is a distinguished Indian whisky crafted by Amrut Distilleries. This expression is produced using barley peated to 24 parts per million (ppm), resulting in a smoky character that complements its fruity and malty notes.
Bottled at 46% ABV, it offers a balanced and robust flavor profile.
AWARDS
ISC-International Spirits Challenge - Gold
2024
IWSC- International wine & spirit competition - Silver
2024
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.