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Kannada cuisine, originating from Karnataka, India, typically features rice as a staple alongside lentil-based dishes (sambar), vegetable curries, and often incorporates coconut, chili peppers, and curry leaves for distinctive flavor.
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Rajasthani cuisine is characterized by its heavy use of spices, lentils, dried fruits, and ghee due to the region's arid climate and historical reliance on non-perishable ingredients.
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