What to eat when in Bangalore City

It is by far the most famous Bangalore dish. It has potato curry wrapped inside a dosa, and the dosa has special orange masala rubbed onto its surface. It is served in a long, flattened form and also in an erect triangular form. There are popular restaurants that are exclusive for serving the masale dose. It is notable that this dish has many variants, too. I personally have this whenever possible for it always leaves me happy and feeling full.

No event or just about another day can be complete without a plateful of Bisibelebath, the typical curd rice with pomegranates and a sweet dish. It literally means a hot rice dish dominated by the pulses present in it. It is almost always sprinkled with crunchy fryums on top. I have heard people use various kinds of pulses in it. Let's say some even swear by this dish!

Very much a Bangalore dish, though it is a dish that represents the whole state of Karnataka as well. The finger millet forms the main aspect. It is shaped into a ball--literally meaning a mudde, a lump--and eaten with Sambar having leafy vegetables. Correction: its to be SWALLOWED, not bitten or chewed. Typical Bangaloreans will have two ragi mudde for thrice a day for their everyday intake.

Rava (Semolina in English) is cooked with jaggery, ghee, raisins, cashews to form this fine perfection of sweetness. Usually prepared on special occasions and also at ceremonies in the Hindu temples. It might as well be everyone's all-time favorite dish.

This is also an everyday food for very many of the populace, and has a distinct feature to be called a Bangalore dish. There are oh so many variants of the Rotti, too. Flour and water are mostly the main elements. Trying out at least five Rotti variants is a must if you happen to visit Bangalore from the local eateries.

Again an everyday food, but is very easy to prepare unlike the local specialties. Rice is infused with lemon and its essence, and is garnished with coriander leaves, groundnuts, red/green chillies and sometimes onions with specific spices. This dish is a huge hit with everyone, for there is non who doesn't take a liking to it.

Flour, particular pulses, jaggery, sugar, ghee and cardamom combine together to create this awesome, sweet sensation. Must be prepared in the right way to enjoy it to the fullest. Can be too sweet, so folks restrict to eating two at the max. Served piping hot, with dripping ghee on special events is perhaps the best way to enjoy its taste. It is my personal favorite.

Semolina, flour, oil, ghee and powdered sugar are the ingredients for preparing the Chiroti. It is considered a dish for special events like marriage. It is eaten with hot milk poured all over it, and broken down into pieces with the milk drenched into it. Tends to be an overdose of sweetness sometimes.

Using rice flour, moong or urad dal, and vegetables in small pieces for the most part, this is an easy to prepare dish that's tremendously popular. Usually eaten with dipping in a regional sauce like the Chutney. Quickly fills the stomach, recommended to eat when hot.

Semolina scores the goal yet again! Upma is equally loved and disliked by people. It is fulling and thus mostly eaten for breakfast. It is the unique play of so many ingredients and vegetables that makes it truly delectable and worth yearning for.

It is just Idli, but on a whole new level. Semolina graces its presence yet again, but it dominates the flavoring here. The dough is infused with small slices/pieces of vegetables and eaten with dipping the Idli in Sambars or other sauces. Very famous with acclamation that it is through and through Bangalorean.

Somewhat similar to the uppittu/upma, but different. Has both spicy and sweet variants. Eaten for breakfasts and distributed as sacred food in the Hindu temples. Very filling, and a definite must-try!