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Karnataka by Sunil Kumar is a document available to read on EtoBox.

This document provides an overview of the cuisine of Karnataka state in India. It is divided into several regions with distinct culinary traditions. The coastal areas rely heavily on seafood, coconut, and jaggery. The central areas have a more simple, traditional style. Dakshina Kannada cuisine features rice, lentil salads, and rasam. Mangalorean cuisine has influences from Goa and uses coconut widely. Udupi cuisine is known for rice-based dishes and coconut mixes. Coorgi cuisine features meat and coconut c

Author

Sunil Kumar

Language

EN