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Karnataka is a state in Southern India, bordered by the Arabian and the Laccadive Sea to the west. The capital and largest city is Bengaluru, previously known as Bangalore also popularly called the Silicon Valley.

UNESCO World Heritage Sites

The ruins of the Vijayanagara Empire at Hampi and the monuments of Pattadakal are designated UNESCO World Heritage sites. Other historical sites such as the cave temples at Badami, the rock-cut temples at Aihole, the temples at Belur and Halebidu are proposed UNESCO world Heritage sites.


Major tourist destinations in the state include: Belur, Bijapur, Bengaluru, Hampi, Mysore, etc.

Karnataka state is home to the tallest sculpted monolith in the world - Gomateshwara Bahubali at Shravanabelagola attracting thousands of Jain piligrims from across the country.


Karnataka has 25 wildlife sanctuaries and five national parks with a rich diversity of flora and fauna. Elephant, tiger, leopard, gaur, sambar deer, spotted deer, bonnet macaque are common habitants that can be spotted at Bandipur, Bannerghatta and Nagarhole National Parks. Elephant rides are available at the Dubare Forest Reserve near Madikeri and Bannerghatta National Park located close to Bengaluru.


The region is known for its many festivals celebrated throughout the year. The major ones are: Ganesh Chaturthi - Hindu festival celebrated in honour of the god Ganesha (September); Dussehraone of the most important Hindu festivals (October); Classical Dance Festival (January-February), Vijaya Utsava three day cultural festival at Hampi (January), etc.


The region is known for Dravidian crafts. Bidri (blackened metal) is a popular form used to make varied handicrafts. Mysore in Karnataka is especially famous for its paintings, sandalwood oil and carvings, silk saris, and peta (traditional headgear).


Karnataka’s cuisine is similar to Goa’s with rice being the staple food. Bengaluru is famous for puliyogare (Tamarind Rice), mavinakayanna (Mango Rice) and chithranna (Lemon Rice). Kodagu reagion is known for spicy curries, including koomu curry (spicy mushroom curry), koli curry (aromatic chicken curry) and yarchi manga curry (lamb curry flavoured with raw mangoes). Seafood is popular in the coastal areas.
Other Karnataka’s specialties include
bisi bele bath (rice-based dish), pandhi (pork) masala, jolada rotti (flatbread), benne dose (butter dosa), uppittu (roasted semolina seasoned with spices), etc.


Karnataka experiences four seasons. Winters last from January to February with lowest temperature of 2.8 °C (37 °F). While the maximum temperature is 45.6 °C (114 °F) in summers (March and May). The monsoon season is between June and September and the so called post-monsoon season is from October to December.

Best time to visit is between mid-November and April.

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