EVERYTHING YOU NEED TO KNOW

ABOUT MALNAD CUISINE

The Malnad region in Karnataka is celebrated for its renowned cuisine, with locals known for their innovative culinary practices.​ Traditional Malnad cuisine emphasises the use of many locally available forest ingredients and is very different from the cuisine of interior Karnataka. The best of Malnad cuisine can be enjoyed in the rainy season, when fresh, seasonal ingredients are abundantly available. There are many famous towns in the Malnad region that serve its delectable food, like Chikmagalur, Sakleshpur, and Sringeri to name a few.

A Region Rich in Flavour

Malnad is known for its use of native ingredients like bamboo shoots, wild mushrooms, colocasia leaves, jackfruit, and native herbs. The cuisine balances spice, tang, and warmth, influenced by the region’s climate and geography. Coconut, pepper, and tamarind play starring roles, but it’s the earthy, soulful preparation methods—often slow-cooked or wood-fired—that truly elevate each dish.

More Than Just Sambar and Rasam

Unlike the more familiar Udupi-style South Indian fare, Malnad cuisine has a wide range of dishes; some of which are lesser-known yet equally unforgettable. Food lovers must try Akki Roti (rice flour flatbread), Koli Saaru (spicy chicken curry), Kadubu (steamed rice dumplings), and Nendra Banana Fry for dessert.

Your exploration of Chikmagalur’s culinary scene is incomplete without tasting Malnad’s unique and traditional cuisine. ​A must-try dish is the Malnad chicken curry, a delicacy slow-cooked with coconut, spices, and herbs, offering a spicy and soulful experience. Here are other traditional Malnad dishes that any culinary enthusiast or gourmand would love to eat:​

1. Pathrode

Pathrode is a quintessential Malnad delicacy made from colocasia leaves coated with spiced rice and a coconut paste, then steamed to perfection. This dish showcases the region's expertise by using native ingredients to create flavourful and nutritious meals. ​

2. Akki Rotti

A staple in Malnad households, Akki Rotti is a flatbread made from rice flour mixed with grated coconut, onions, and spices. Cooked on a griddle, it offers a delightful combination of crisp edges and a soft centre, often accompanied by a chutney or curry.

3. Koli Saaru

Koli Saaru, or chicken curry, is a flavourful dish prepared with a blend of local spices, poppy seeds, and coconut paste. This spicy curry pairs excellently with rice or traditional rice dumplings known as Kadubu. ​

4. Halasina Hannina Kadubu (Jackfruit Idli)

Celebrating the abundance of jackfruit in the region, this sweet dish involves steaming a mixture of ripe jackfruit, jaggery, and rice flour in banana leaves, resulting in a fragrant and moist delicacy. ​

5. Neer Dosa

Translating to 'water dosa,' Neer Dosa is a thin, lacy crepe made from a watery rice batter. Its light texture makes it a versatile accompaniment to both vegetarian and non-vegetarian curries, as well as sweetened coconut milk.

6. Kadubu

Kadubu refers to steamed rice dumplings that can be either sweet, filled with coconut and jaggery, or savoury, stuffed with spiced lentil mixtures. These dumplings are a festive favourite, symbolising the region's culinary artistry.

7. Menthya Saasve

A unique curry featuring fenugreek seeds and mustard, Menthya Saasve offers a distinct blend of bitterness and pungency, typically enjoyed with rice or flatbreads. ​

8. Idiyappam (Shavige or Sevai)

Known locally as Shavige, these rice noodles are made by pressing steamed rice dough into thin strands. They can be served plain with coconut milk and sugar or more commonly mixed with savoury seasonings for a hearty meal. ​

9. Gasagase Payasa

A soothing dessert, Gasagase Payasa is a poppy seed pudding sweetened with jaggery and enriched with coconut milk, often flavoured with cardamom. It's cherished for its calming properties and is a staple during festivals.

10. Holige (Obbattu)

A festive sweet flatbread, Holige consists of a thin outer layer made from flour and a sweet filling of jaggery and lentils. It's typically served with a dollop of ghee, making it a rich and indulgent treat. ​There is also a savoury version to this regional favourite.