Karnataka Cuisine is known for its diverse flavors and ingredients, reflecting the state's rich cultural heritage. It features a variety of dishes, including both vegetarian and non-vegetarian options. Staples like rice, ragi (finger millet), and jowar (sorghum) are commonly used, along with an array of spices that enhance the taste. The cuisine varies by region, with Udupi cuisine being famous for its vegetarian dishes, while Mangalorean cuisine is known for its seafood. Popular dishes include Bisi Bele Bath, a spicy rice and lentil dish, and Dosa, a fermented crepe made from rice and lentils.