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Udupi is a city situated about 60 kilometres north of the district headquarters of Mangalore. With its lush green surroundings and laidback vibe, Udupi offers a peaceful escape from the hustle and bustle of big city life. the city is most renowned for its Udupi-style vegetarian food, which has its origins in the cuisine served at the Sri Krishna Temple. The abundant local produce, including coconut, vegetables and fruits, adds to the simple and clean flavours.
The Udupi restaurants and small street food stalls helped pioneer the concept of fast, affordable meals across the country. Beyond food, Udupi is also home to spectacular beaches, stunning riverside scenery, and a rich cultural history revolving around the Sri Krishna Temple. An easygoing town with delicious food and natural beauty, Udupi is definitely worth a visit for any traveller looking to experience the flavours and heritage of coastal Karnataka.
Udupi Sambar
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Udupi Sambar is a tangy and spicy lentil-based vegetable stew that is famous in the cuisine of Udupi. This flavourful dish gets its rich taste from a special blend of spices and coconut milk. The base of Udupi Sambar is made with toor dal. Slow-cooked with tamarind, curry leaves, mustard seeds, asafoetida, drumsticks, carrots, beans, and potatoes, the stew is hearty and substantial. But what really makes Udupi Sambar stand out is the tempering of the spices. The finishing touch is a swirl of coconut milk blended into the stew.
Restaurant Recommendations: New Shanthi Sagar, Geethanjali Shopper City, Udupi
Type: Vegetarian
Budget: ₹200–400, approx
Bisi Bele Bath
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This mouthwatering rice dish from the Udupi region features a medley of rice, lentils, and vegetables bathed in a rich, aromatic sauce, which is a unique blend of spices like coriander, cinnamon, cloves, chilli powder, and mustard seeds. Two special ingredients—tamarind and asafoetida—add a tangy, pungent flavour. Bisi Bele Bath is traditionally served hot with spicy chutney, papadum wafers, and yoghurt raita to balance the heat.
Restaurant Recommendations: Sagar Ratna, The Ocean Pearl, Udupi
Type: Vegetarian
Budget: ₹200–400, approx
Neer Dosa
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Neer dosa is made from a simple batter of rice and water. This light and lacy dosa is a staple breakfast food in Udupi. The batter is fermented overnight, giving it a pleasantly sour taste. Part of what makes neer dosa so special is its incredible versatility; it can be served plain with just a dollop of ghee, or stuffed with a spicy potato filling for a more substantial masala dosa. It can also be paired with chutneys, sambar lentil stew, and coconut chutney for a complete South Indian breakfast. The combination of the crispy, lace-like texture and light, tangy flavour is what makes neer dosa so iconic and beloved.
Restaurant Recommendations: Udupi Rasoi, Manipal Inn, Udupi
Type: Vegetarian
Budget: ₹200–400, approx
Udupi Rasam
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Udupi rasam is a tangy soup that gets its signature sour and spicy taste from a blend of tamarind juice, tomatoes, curry leaves, mustard seeds, asafetida, coriander, cumin, and a special homemade rasam powder. It is typically served with rice as part of a full Indian meal. Udupi rasam is beloved for being cooling yet energizing. The tart tamarind is thought to aid digestion, making rasam a healthy accompaniment to rich foods.
Restaurant Recommendations: Vedanth Veg Restaurant, Thenkpete, Maruthi Veethika, Udupi
Type: Vegetarian
Budget: ₹200–400, approx
Kosambari
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A light and refreshing salad hailing from the coastal region of Karnataka, is made with soaked moong dal, combined with cucumbers and carrots. The mixture is tossed in a tangy dressing of lemon juice, mustard seeds, and curry leaves. Kosambari is served as a palate cleanser between richer curries or enjoyed as a light lunch on its own. This easy salad captures the essence of Udupi cuisine.
Restaurant Recommendations: Hotel Naivedya, Kadekoppala, Chitpady, Udupi
Type: Vegetarian
Budget: ₹200–400, approx
Payasam
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Payasam is a creamy and delicious pudding made by slowly simmering rice, milk, and sugar into a thick and velvety texture. Payasam gets its rich, milky flavour from simmering the rice in full-fat milk and cream. The rice is cooked until soft, melding into the milk to create a smooth and luscious pudding. Payasam is a staple dessert in Kerala, often served during festivals and special occasions. Payasam is loved for its simple ingredients that come together into a decadent and satisfying dessert.
Restaurant Recommendations: Gokul Krishna Veg Restaurant, Brahmagiri, Udupi
Type: Vegetarian
Budget: ₹200–400, approx
Masala Dosa
Masala dosa is a famous dish in Udupi cuisine. This thin, crispy crepe is made from a fermented batter of rice and lentils and then stuffed with a spicy potato masala filling. The batter is spread into a large, thin circle on a hot griddle to create the dosa. The contrast of the crisp dosa and the flavourful, soft potato stuffing is what makes this dish so beloved. Masala dosa is often served with sambar, a lentil soup, and coconut chutney for dipping.
Restaurant Recommendations: Madhuram Restaurant, White Lotus Hotel, Udupi
Type: Vegetarian
Budget: ₹200–400, approx
Goli Baje
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Goli baje, the delightful fritters, are a signature snack of Udupi cuisine. The key ingredient is maida flour, which lends a light, fluffy texture when deep-fried. But what truly makes goli baje special is the tangy, savory flavor imparted by the added curd, ginger, coriander, and curry leaves. The fritters are served hot, often with coconut chutney for dipping.
Restaurant Recommendations: Salt N Spice Restaurant, City Centre Mall, Udupi
Type: Vegetarian
Budget: ₹200–400, approx
Avalakki Mosaru
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Avalakki Mosaru is a beloved dish from Udupi that combines two staple foods—poha (flattened rice) and curd rice—to create a comforting, nutritious meal. The poha is first sauteed with mustard seeds, urad dal, curry leaves and onions to release its toasty aroma. It is then simmered in a seasoned, tangy curd mixture until the poha softens and soaks up the delicious flavours. The resulting dish is a mouthwatering blend of spicy, tart and creamy flavours. With its cooling curd base and mix of textures, Avalakki Mosaru is the perfect antidote to Udupi's hot climate.
Restaurant Recommendations: Hotel Shiv Sagar, Udyavara Main Road, Udupi
Type: Vegetarian
Budget: ₹200–400, approx
