Neeru Chutney · Karnataka. The thin, pourable coconut chutney ladled out at Bengaluru darshinis and Andhra tiffin centres, light enough to soak into a crisp dosa or flood a plate of idli.
Bread Upma · Karnataka. Karnataka's answer to stale bread: cubes tossed with a mustard and curry leaf tadka, onion, tomato and peanuts until they soak up the masala.
Mysore Pak · Karnataka. Mysore's royal sweet: gram flour cooked into a sugar syrup with hot ghee poured in a spoon at a time, until it froths, sets porous and melts in the mouth.
Bisi Bele Bath · Karnataka. Karnataka's hot lentil rice: rice, toor dal and vegetables cooked soft with tamarind, jaggery and a freshly roasted spice powder, finished with ghee and cashews.
Lemon Rice (Chitranna) · Karnataka. Karnataka's bright yellow everyday rice: cooled rice tossed with a crackling tadka of mustard, dals, peanuts, chillies and curry leaves, and plenty of lemon.
Masala Dosa · Karnataka. Crisp golden dosas folded around a turmeric potato masala, with coconut chutney and sambar on the side.