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What to eat in bangalore
🧈 Benne Masala Dosa
"Benne" is butter, and the Davanagere version uses so much of it that the dosa never crisps the way a Udupi one does. That is the point.
Filter coffee
Not a café order but a household ritual with a fixed hour; you drink from the tumbler, and the davara is for cooling it.
🥣 Masala Puri
Crushed crisp puris drowned in hot spiced pea gravy, then buried under onion, coriander and sev. Bengaluru street food at its messiest.
🍚 Bisi bele bath
"Hot lentil rice": rice, toor dal and vegetables cooked together with a roasted masala and tamarind into something between a khichdi and a stew. Karnataka's one-pot dish, and it must be eaten hot (the name says so).
⚪ Rava Idli
Invented in this city during the war, when rice ran short and semolina did not.
🍚 Kharabath
Savoury semolina upma with vegetables, curry leaves and vangibath spice: the salt half of chow-chow bath.
🍮 Kesari Bath
Semolina cooked with ghee, sugar and saffron until it holds its shape: Karnataka's sweet breakfast. Ordered together with its salty twin, kharabath, the pair is called chow-chow bath.
🫓 Ragi Rotti
A flatbread of finger millet, patted straight onto the pan with onion, coriander and chilli worked into the dough. Rustic Karnataka food that outlasted the fashion for it: ragi is among the most nutritious grains grown in the state.
🍥 Ghee Podi Idli
Steamed idli cut up, rolled in podi (a coarse powder of roasted lentils and chilli) and drenched in ghee. A Bengaluru tiffin-room standard that turns the plainest thing on the menu into the richest.
🟨 Mysore Pak
Gram flour, sugar and an unreasonable amount of ghee, cooked until it sets porous and melts on contact. Invented in the Mysore palace kitchen.
🍬 Dharwad Peda
A darker, grainier peda from Dharwad in north Karnataka: browned rather than white, with a caramel edge the northern versions lack. It carries a geographical tag of its own.
🥮 Obbattu
A paper-thin flatbread stuffed with jaggery and split gram, rolled so carefully that the filling shows through. Made for festivals, and in Mysore made all year because people ask.
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