The rise of Benne dosa marks an honest return to regional Indian food

From the sizzling streets of Davangere to menus across Indian metros, Benne; which is now recognised as as Karnataka’s beloved golden butter, has quietly become an anchor of a larger culinary movement. As Indian diners increasingly turn to regional food rooted in tradition, Karnataka’s coastal and Udupi food cultures are finding long-overdue national attention. At the heart of this revival is the Benne Dosa: indulgent yet honest, nostalgic yet deeply relevant. According to Mr. Mahesh Shetty, founder of Devangere Benne, this growing fascination reflects a deeper shift in how India is rediscovering its own culinary heritage, which he explores in a conversation with HELLO! India.

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“People are only now starting to explore Karnataka’s food beyond idlis and dosas”

Karnataka’s cuisine, Mr. Shetty believes, always had depth but simply waited for the right moment to be understood. As Indian diners become more curious about regional food narratives, Karnataka’s largely vegetarian traditions are stepping into the spotlight for their wholesomeness and balance. "The beauty of this cuisine lies in how wholesome and balanced it is as diners across India begin looking for more regional and authentic experiences", he adds. Culinary experts echo this sentiment, noting that Karnataka’s food philosophy aligns closely with modern wellness-driven dining—gentle on the palate, nourishing by nature, and layered in flavour without being overpowering.

“The Benne dosa has really captured people’s hearts”

The rise of the Benne Dosa, says Mr. Shetty, is less about trend and more about emotion. Crisp on the outside, soft within, and generously enriched with butter, it delivers comfort in every bite. "The growing love for Benne dosa shows that people are reconnecting with traditional South Indian flavours that feel honest and comforting", he notes. While he doesn't consider the spike in international cuisines; like Korea's Bulgogi or Italy's Gnocchi as competition, he understands the need for Indian cuisine to stay relevant in order to stand shoulder-to-shoulder with the rest of the world. "Indian cuisine is incredibly diverse; every state, every town has its own unique flavours. It’s important for us to showcase that richness in a way which today’s diners understand and enjoy", he says.

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“Karnataka’s food doesn’t overpower—it wins you over slowly.”

Beyond the dosa, Karnataka’s culinary repertoire remains vastly undiscovered. On being asked about its highlights, Mr. Shetty says, "There are quite a few beautiful vegetarian dishes that people outside Karnataka may not know. Avalakki Bath; which is poha cooked with a light tempering of spices, is a great breakfast or snack dish. We have more rice, which is bright and full of flavour". While Karnataka shares common threads with many regional cuisines, it maintains a distinct identity defined by balance and warmth. "I think there are some lovely similarities with Tamil and Andhra cuisines, especially in how we use fresh coconut, curry leaves, and tamarind. But Karnataka’s food has its own identity; it’s gentle, balanced, and comforting. It doesn’t overpower you with spice; instead, it wins you over slowly, one bite at a time", he concludes.

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