Bhatkal was named after Jain Grammarian, Bhattakalanka, who hailed from Hadwalli village, a town on the state highway toward Jog Falls, Shimoga.

According to Deshabandhu M. Shanker Linge Gowda, when the military leaders of the Patwardhan family under the Peshwas used to periodically invade and pillage the Manipura kingdom, they called it Vatkul, which means "hills around the town," because the Manipura fort was located in a valley surrounded by hills.

[6][7] The Bhatkal term originated and can be found in one of the oldest manuscripts of Nawayathi from 1100 A.H. (or 1688 A.D.) by Akhun Seedy Mohammed.

But the word itself is susceptible of alteration, and it is quite likely that initially it was 'Abadaqilla,' meaning 'inhabited fort,' and subsequently changed into badaqilla, and finally Bhatkal.

[8][7] Name variations include Batigala (by Friar Jordanus, 1328), Batticala (by Barbosa, 1510), Baticala (De Barros), Batticola (Logan, 1887).

[9][10] According to Ibn-e-Battuta, it was the vassal state under the rular named "Haryab," which the historian Goarge Moraes has identified as the Harihara-nripala of the unknown Kingdom of Gersoppa.

[13] In 1479, Bhatkal and Honnavar got once again attacked by the Vijayanagar Empire over an alleged conspiracy over the trade between the Bahmani Sultanate.

The Golden Kalasa on the dome of Bhatkal Jamia Masjid, popularly known as 'Chinnada Palli' meaning 'Golden Mosque' is believed to be a generous gift from Keladi rulers.

Hyder Ali and Tipu Sultan made Bhatkal the main base on the Canara Coast for their newly built naval force, with the help of the Dutchman Joze Azelar.

Unlike other states, Nawayathi men wear lungis, which are stitched in the middle and are cylindrical in shape.

Bhatkali biryani is an integral part of the Nawayath cuisine and a specialty of Bhatkal, prepared with basmati rice that has been spiced with full garam masala and saffron.

Some people even refer to it as a layered korma and rice meal with fried onions, curry, or mint leaves on top.

[24][25] The dishes used for breakfast are theek and goad thari (sweet and spicy semolina), gavan or thalla shayyo (wheat or rice vermicelli), varieties of appo (pancakes), fau (poha), theek and goad khubus (sweet and spicy bread), masala poli (heavy spiced paratha), gavan poli (wheat paratha), and puttu (steamed cakes).