Udupi Cuisine is a world renowned cuisine of the southern India. Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients.
The very famous masala dosa has its origins in Udupi and a whole school of South Indian vegetarian cuisine takes its name from this town. This is ‘pure’ vegetarian food and ofcourse adhering to strict vedic tradition the use of onions and garlic is discouraged.
Pumpkins and gourds are the main ingredients, while sambar is prepared with ground coconut and coconut oil as its base. Rasam, a spicy pepper water, is an essential part of the menu and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies and salt. Adyes (dumplings), ajadinas (dry curries), and chutneys, including one made of the skin of the ridge gourd, are specialities.

idli sambar

Udupi thali

Curd rice

Neer dose

masala dose

rava dose

pathrode

bonda

uppittu

malpuri

vada

mosaru vada

cabbage vada

payasa

goli baje

Fish curry