5 Iconic Bangalore Dishes & the Masalas Behind Them

In Bengaluru, food isn’t just eaten — it’s felt, remembered, and passed down. From darshinis at 7 AM to oota at 1 PM, each dish carries its own emotion… and its own masala magic.

At the heart of these beloved bites lies one secret: the right spice blend. The balance of roasted dals, red chillies, seeds, and herbs makes the difference between ordinary and unforgettable.

Let’s explore 5 iconic dishes of Bengaluru and the masalas that define them — along with how you can recreate the same authenticity in your kitchen with Girani’s fresh-ground blends

1. Vangi Bath — The Spice Symphony for Brinjal Lovers

A staple of Karnataka Brahmin households and every festival oota, Vangi Bath brings together brinjal, tamarind, and a signature masala that’s deeply roasted, nutty, and warm.

Its blend is different from generic pulao masalas — it’s earthier, with a hint of clove, cinnamon, coriander, and roasted gram dal.

The Masala Behind It:

The secret lies in Vangi Bath Powder — rich in jeera, byadagi chillies, dry coconut, and stone-ground chana dal.

Use Girani’s Vangi Bath Masala to recreate the depth of flavour without dry roasting from scratch.

2. Bisi Bele Bath — Karnataka’s Khichdi with Soul

Literally meaning "Hot Lentil Rice", Bisi Bele Bath is warm, tangy, slightly sweet, and deeply spiced.

It’s not a sambar–pulao hybrid, as many think — it’s a dish with its own legacy and masala science.

The original Bisi Bele Bath masala includes methi, cinnamon, cardamom, dry coconut, marathi moggu, and more — roasted separately and ground to perfection.

Skip the 45-minute roasting routine and choose Girani’s authentic Bisi Bele Bath Masala, made fresh after you order.

3. Sambar — The Backbone of Every South Indian Plate

Every household has its own version of sambar — but the soul of every version lies in the masala blend.

Sambar is where the balance of heat, tang, sweetness, and aroma must be just right — especially in a Karnataka-style version with coconut hints and hing-forward depth.

Sambar powder is a mix of coriander seeds, red chillies, fenugreek, chana dal, and jeera — often with kopra (dry coconut) and a generous hit of asafoetida (hing).

Whether it's tiffin sambar or oota sambar, Girani’s freshly roasted Sambar Masala brings the taste of Udupi homes to your table.

4. Chitranna — Simplicity with a Zesty Kick

Light, bright, and flavourful — Chitranna (lemon rice) is the go-to comfort meal for every Bengalurean.

It’s also a dish where tempering is everything — and the freshness of the spice matters more than quantity.

While there’s no “chitranna masala” per se, the magic lies in mustard, green chillies, curry leaves, roasted peanuts, and a dash of hing.

Use Girani’s Pure Spices (mustard seeds, dry red chillies, turmeric, etc.) to make that perfect tempering mix.

5. Rasam — The Hug in a Bowl

Whether it’s tomato, pepper, lemon, or jeera rasam, the spice blend determines if it’ll just satisfy your hunger — or comfort your soul. How to Use It

Rasam powder combines black pepper, jeera, red chillies, mustard seeds, and sometimes even methi. The Karnataka-style rasam is slightly tangy, with a sharper heat and thinner consistency than Tamil versions.

Girani’s Rasam Masala brings this home-style comfort to your bowl — no store-bought mix can match its fresh-ground warmth.

Bengaluru on a Plate — Now in Your Kitchen

Every region has its flavours. Bengaluru’s are balanced, bold, and beautifully spiced. And now, you don’t need to grind masala for hours or rely on generic packets to get it right.

Whether you’re making vangi bath for a potluck, sambar for Sunday lunch, or chitranna for your kid’s lunchbox — Girani’s blends are made fresh, ground after you order, and rooted in Bengaluru’s traditional spice wisdom.

Explore All Masalas Here → Girani Masalas Collection

From local taste to lasting aroma — bring home the flavours that define Namma Oota.