Food in Karnataka: What to Eat and Where (Vegetarian-Friendly)

Karnataka is one of India's great vegetarian food states. Bengaluru's darshinis serve idli, vada, dosa and filter coffee from early morning; Mysore gave India the Mysore masala dosa and Mysore pak; Udupi cooking defines the South Indian vegetarian meal; and Coorg adds Kodava cuisine. Vegetarians and Jain travellers eat very well.

Karnataka's food changes from the coast to the plateau to the hills. This guide covers the dishes to try, vegetarian and Jain options, where to eat and the food experiences worth planning around.

Dishes to try

Bengaluru

Bengaluru has a huge range of food, from heritage vegetarian restaurants in Basavanagudi and Malleshwaram to modern cafés, microbreweries and international restaurants in Indiranagar and Koramangala. Breakfast is the city's great meal, served early and fast.

Mysuru

Mysuru is the home of Mysore pak and Mysore masala dosa, with red chutney spread inside. The old city has restaurants serving these classics, and the Devaraja Market sells flowers, fruit and spices.

Udupi and the coast

Udupi's temple cuisine is vegetarian and uses coconut, jaggery and local vegetables. On the coast, Mangalorean cooking adds seafood, neer dosa, kori rotti and goli baje (fried flour fritters). Vegetarians can enjoy Udupi meals and coastal vegetable dishes.

North Karnataka

North Karnataka, including Hampi and Badami, has jowar rotti (sorghum flatbread), ennegai (stuffed brinjal), spicy chutneys and powders. Hampi's cafés also serve international food for travellers.

Coorg

Coorg (Kodagu) is coffee country. Kodava cuisine includes kadambuttu, akki roti, bamboo shoot curry and pandi curry. Homestays serve home-cooked meals. Our Coorg's Enchanted Getaway includes plantation stays.

The Karnataka meal

A traditional meal served on a banana leaf includes rice, saaru (thin lentil soup), huli (sambar), palya (dry vegetable), kosambari (lentil salad), curd, pickle and a sweet such as payasa.

Filter coffee

South Indian filter coffee, made with chicory and served frothy in a tumbler and dabara, is part of daily life. Coorg and Chikmagalur grow coffee, and some estates offer tours.

Breakfast

Idli, vada, dosa, upma, kesari bath (a sweet semolina dish) and khara bath (a savoury one) are typical breakfasts, often served together as "chow chow bath".

Sweets

Mysore pak, chiroti, holige (obbattu, a stuffed sweet flatbread), Dharwad peda and Belgaum kunda are regional sweets.

Street food

VV Puram's food street in Bengaluru is a famous evening spot for vegetarian snacks such as dosas, holige and gobi manchurian.

Cooking experiences

Cooking sessions in Bengaluru, Mysuru and Coorg homestays teach South Indian and Kodava dishes.

Festival food

Ugadi brings holige and bevu-bella, Sankranti brings ellu bella, and Dasara in Mysuru brings festive meals.

Eating safely

Drink bottled or filtered water, choose busy stalls where food is cooked fresh, and go easy on street food in the first days of the trip. Peeled fruit and freshly cooked dishes are safest. Carry oral rehydration salts and basic medicines, especially in summer.

For Jain travellers

Jain food is easy to find in Karnataka with a little planning. Many restaurants understand Jain requests without onion, garlic and root vegetables; tell hotels in advance and confirm with drivers which restaurants on the route can cook to order.

For families and parents

Older travellers often prefer milder food, so ask for less chilli. Children usually enjoy dosas, idlis, Mysore pak and fresh juices. Carry snacks and water for long drives, as roadside options vary.

Budget

Local restaurants and street food are very good value, while hotel dining and fine-dining restaurants cost considerably more. A mix of the two keeps the budget balanced and lets you enjoy both.

Where to eat

Heritage vegetarian restaurants, darshinis, Udupi restaurants, coastal seafood restaurants and homestays each offer something different. Busy, well-reviewed places are the safest choice.

Vegetarian and Jain notes

Many Udupi and traditional Brahmin restaurants cook without onion or garlic on request, and Jain restaurants exist in Bengaluru's business districts. Root vegetables are common in palyas and sambars, so explain Jain needs clearly. Coorg homestays need advance notice for strict diets.

Planning meals around sightseeing

In Mysuru, eat breakfast before the palace and Chamundi Hills, and keep evenings for the illuminated palace on Sundays and festival nights. In Hampi, the heat makes early starts essential, so plan a long lunch break. In Coorg, homestay meals are part of the stay, so plan sightseeing around lunch and dinner times.

Food through the year

October to March is pleasant across most of the state. Mango and jackfruit season arrives in summer, and Coorg's coffee blossoms in spring. The monsoon brings heavy rain to Coorg and the coast but lush scenery.

How to order

South Indian meals are often unlimited at a fixed price, with servers refilling rice and curries. Eat with your right hand if you wish, and fold the banana leaf towards you when finished. Tipping is customary in sit-down restaurants.

A Bengaluru food day

Start early with idli, vada and filter coffee at a heritage restaurant in Basavanagudi or Malleshwaram, when the dosas are freshest. Visit Lalbagh or the Bull Temple, then have a banana-leaf meal at lunch. In the afternoon, try a bakery for Bengaluru's famous puffs and honey cake. In the evening, head to VV Puram's food street or a modern restaurant in Indiranagar.

Eating in Hampi

Hampi is split by the Tungabhadra river. Cafés on both sides serve South Indian thalis, North Indian dishes and international food for travellers, and many are vegetarian. Hampi Bazaar has simple meals restaurants. Start early to beat the heat, rest through the afternoon, and return to the ruins for sunset at Hemakuta or Matanga Hill.

Buying food to take home

Coorg coffee, spices, honey and homemade wines, Mysore pak, Dharwad peda, filter coffee powder and chutney powders make good gifts. Buy from established shops and pack sealed packets for flights.

Coastal vegetarian dishes

Along the coast, vegetarians can try neer dosa with coconut chutney, kadubu (steamed rice dumplings), patrode (colocasia leaf rolls) and gassi made with vegetables instead of fish. Ask for vegetarian versions, as many curries share a base with seafood dishes.

Next steps

Read our things to do in Karnataka, 7-day itinerary and planning guide.

A BagPackerMe planner can build food experiences into your trip privately, with one named planner, WhatsApp support throughout and vegetarian and Jain food planned in.

Your questions, answered

What should I eat in Bengaluru?

Idli, vada, masala dosa, kesari bath, bisi bele bath and filter coffee at a darshini (a quick-service vegetarian eatery) are classics.

What is Udupi food?

Udupi cuisine comes from the temple town of Udupi and is vegetarian, with dishes such as sambar, rasam, saaru, gojju and many dosas. Udupi restaurants are found across India.

Is Karnataka good for vegetarians?

Very. Vegetarian restaurants are everywhere, and many Udupi and Brahmin restaurants can cook without onion or garlic.

What is Coorg food like?

Kodava cuisine in Coorg is known for pandi curry (pork), kadambuttu (rice balls) and bamboo shoot dishes. Vegetarians can try akki roti, mushroom curry and kadambuttu with vegetable curry.