The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. It is one of the oldest surviving cuisines and traces its origin to the Iron Age. Ragi is mentioned in the historical works of the great poet Adikavi Pampa and in the ancient Sanskrit medical text Sushruta Samhita. The varieties of the Karnataka cuisine have drawn influence from and influenced the cuisines of neighbouring states like Tamil Nadu, Andhra Pradesh and Kerala. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idli - Vada Sambar, Vangi Bath, Khara Bath, Kesari Bath, Benne dose, Neer Dose, Ragi unda, Paddu (Gundponglu), Koli Saaru (chicken curry - Kannada style), Maamsa Saaru (Mutton Curry - Kannada style), and Uppittu. The well-known Masala Dosa traces its origin to Udupi cuisine. Plain and rava idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Kodagu (Coorg) district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Holige, Obbattu, Dharwad pedha, Kunda, Chiroti, Sajjige, Kadabu/ Karjikaayi are well known.
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