Described as the mildest in terms of spice content of these four states' cuisines, there is a generous use of palm sugar or Jaggery and sparing use of chilli powder. Karnataka cuisine is very diverse. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity. Udupi cuisine forms an integral part of Karnataka cuisine. Broadly, North Karnataka, South Karnataka also known as Bayaluseeme or the Old Mysore region, Coastal or the Canara cuisine, Coorgi Cuisine.

In north Karnataka the staple grains are jowar and bajra. Rottis made out of these two grains along with side dishes made of eggplant, fresh lentil salads, spiced and stewed lentils are popularly consumed. They also consume a variety of spicy condiments like Chutney Powders and pickles. Of all the other regional cuisines in Karnataka, this is known for its fiery spice level and heat. Eateries called Khanavalli often run by families serve inexpensive but tasty home style food. Most of them are run by Veerashaivaa are therefore vegetarian but Khanavallis serving non-vegetarian food are not uncommon.

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