The traditional Karnataka cuisine is medium to very hot.
A typical meal here is served on banana leaf (Patravali) or 'muttuga' leaves stitched together. A typical meal consists of - rice, 'Huli' or lentil dishes, 'Kosambari' lentil salad, 'Playas' mixed vegetable salads (warm vegetable salads made out of parboiled vegetables chopped fine and tossed with desiccated coconut, green chillies, curry leaves and mustard seasoning). 'Kootu', 'Saaru' clear pepper broths, 'obattu' and any sweet dishes like payasam (Kheer). These are served with puris (puffed breads), regional pickles and pappads or lentil wafers.
Karnataka is known for its variety in rice dishes. Varieties include 'chitranna'rice favoured with lemon juice, green chilli and turmeric powder and sprinkled with fried groundnuts and coriander leaves which is a must in the formal meal. Vangibhath (spiced rice with eggplant), and Pulliyogare (rice flavoured with tamarind juice and spiced with groundnuts). The most distinctive Karnataka rice dish is the celebrated bisibelebhath, a unique combination of rice, dal, tamarind, chilli powder and a dash of cinnamon.