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Karnataka, formerly known as Mysore (the name changed in 1973), is located on the west coast.

Karnataka is divided into four distinct regions: the coastal plain, the ranges of hills (the Western Ghats), the Karnataka plateau in the east and the black lands in the northwest. The Coastal Plain is the northern extension of the Malabar Coast.

Kannada, which is a Dravidian language, is spoken by a large majority of the population. It is the official state language. The majority of the population works in agriculture.  The coastal plain is intensively cultivated and rice is the main food crop. Next come sorghum and millet. The main cash crop is sugar cane, followed by cashew nuts, cardamom, betel nut (areca) and grapes. Coffee and tea plantations are located on the cool slopes of the Western Ghats; Karnataka is one of the main coffee producing regions of the country.

Karnataka has one of the sweetest cuisines in India. It has many different and diverse regions, each with their own unique dishes to try. While the state is influenced by its neighbors - Tamil Nadu, Kerala, Andhra Pradesh and Maharasthra - its flavors vary from region to region. In fact, popular belief holds that Karnataka cuisine is one of the oldest cuisines in India. Traditionally, meals are served on a banana leaf.

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Moong Dal Vada is scrumptious snack popularly sold on the streets of India. These are basically mildly spiced fritters made with yellow moong lentilsm onion, coriander and spices

 

Vegetable Sagu is a popular side dish recipe from Karnataka prepared with mixed vegetables, and freshly ground masala made of coconut, coriander, fried gram, poppy seeds, and spices. Veg Saagu is typically served with

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Mysore Rasam
A tasty rasam recipe, spiced up with a unique blend of spices, lentils and coconut. It is served with hot rice but can also be served as a soup starter.

Basmati rice