Bangalore travel guide

Masala dosa

South India's greatest contribution to global food—a paper-thin crispy rice-lentil crêpe wrapped around spiced mashed potato, served with coconut chutney and tomato-lentil sambar; the MTR restaurant in Bengaluru claims the original recipe since 1924

Bisi bele bath

Bengaluru and Karnataka's beloved one-pot meal—rice, lentils and vegetables slow-cooked with ghee and a pungent bisi bele bath masala powder; served topped with crispy sev and a spoon of ghee; deeply nourishing and available at every South Indian restaurant

Filter coffee

South India's great ritual—100% arabica coffee beans slow-dripped into thick decoction, combined with hot milk in a brass tumbler and davara; poured from height to cool the temperature and create a froth; the MTR or Darshini chain version sets the standard

Mangalore fish curry

Coastal Karnataka's extraordinary coconut-based fish curry—kingfish or sardines simmered in a deep red sauce of Byadagi chili, coconut milk and kudampuli (sour tamarind fruit); the Mangalorean version is tangier and has a distinct dried-fish depth

Craft beer

Bengaluru's craft beer revolution—the city pioneered India's microbrewery scene with Toit, The Biere Club and Independence Brewing; Pune and Mumbai followed; hoppy IPAs, wheat beers and stouts crafted with Indian ingredients like ginger and kokum; the scene has outpaced most Asian cities