Tuesday , September 27 2022
Cuisines to taste in Mysore
Cuisines to taste in Mysore

Top 15 Cuisines to taste in Mysore

What’s the food that comes to your mind when someone says South India? Idli, Dosa? Well, it is the story with everyone. But this blog will help you get exposure to 15 different cuisines to taste in Mysore that can give your taste buds a divine experience. We are here talking about Mysore in the state of Karnataka.

Mysore is well known for its culture, heritage and festival. It is the only Kingdom that has been ruled for more than 500 years by a single dynasty. The city is not just famous for the Mysore Palace or Parks or other attractions but much more in the food sector. I’m sure you would have heard about Mysore Dosa and Mysore Pak. Here you would find more cuisines popular in Mysore that you don’t wanna miss.

Mylari Dosa

Mylari Dosa is one of the popular dishes of Mysore. The dosa has a very soft texture and is amazing in taste. The dish is plated with the onion sagu and coconut chutney. Time taken to prepare the dish would hardly be 2-5 mins and it’s ready to go inside your mouth.

Mylari Dosa

The best place to have Mylari Dosa in Mysore is Mylari Agrahara, the place is about 60 years old. Must try Dosa there is Sagu Masala Butter Dosa, with an affordable price of rupees 40/-. If you are ever planning to go to Mysore, don’t come without giving Mylari Dosa a try.

  • Where to eat: Mylari Agrahara
  • Price: 40/- per plate

Amruth Special Dosa

Amruth Special Dosa

This is a combo dish that consists of Ragi dosa, Pudi masala dosa and Plain Dosa. These 3 dosas are served in 1 plate with vegetable sagu, chutney and butter. This mouth-watering dish is just enough to get your belly full. The ragi dosa is very healthy and much loved too. Don’t worry if you are health conscious, Mysore has got it covered for you too.

  • Where to eat : Amruth Veg
  • Price : 60/-

Pongal

Pongal

Pongal is a very popular rice dish. It is made of moong dal, rice and some local spices. Pongal is best served with tamarind chutney. You can relate Pongal to Upma. The structure of upma and Pongal are the same. It is bowled in a bowl and topped with Cashew nuts. There are many types of Pongal like sweet Pongal, Chakkara Pongal etc. Pongal can be plated in the platter with other things like Chukli or medu vada.

  • Where to eat : Hotel Vishnu Priya Shivrampeth
  • Price: 40/-

Mallige Idli

Mallige Idli

Mallige Idli is big snow-white idli with fluffy characteristics. It got its name due to its texture and resemblance to the jasmine flower. Idli is overly cooked to add to the fluffiness. It is served with Tamarind Chutney and Coconut Chutney. When you break the Idli in two you can smell the aroma of it. Taking one bite of the idli wouldn’t be enough. The idli is so soft that it melts in the mouth leaving behind the temptation for the next bite. Mallige Idli and Pongal is one of the most commonly served breakfasts at weddings.

  • Where to eat : Hotel Vishnu Priya Shivrampeth
  • Price : 40/-

Mutton Pulav

Mutton Pulav

Looking for a perfectly filling lunch at Mysore? Take yourself directly to Hotel Hanumantha. This place is serving the most amazing food since 1930. Isn’t that great? The taste and quality is perfectly maintained for so many years. Talking about Mutton Pulav, they use bullet rice to cook the rice part of the dish and mutton is cooked separately after both are cooked they are brought together and mixed well. The whole process takes about 1.5 hours after which the Pulav is served freshly at just 160 rupees. Now that fruitful, isn’t it?

  • Where to eat : Hotel Hanumantha
  • Price : 160/-

Nati Chicken

Nati Chicken is basically country chicken in other words desi murg. It is said that if you cook the Nati properly there is no chicken that can beat it. This chicken is really good to eat as it has fewer toxins from free foraging. You can have the Nati chicken at Hotel Hanumantha as it is again one of their specialities. Mutton Pulav and Nati chicken is by far the best combination. Are you awaited to taste the luscious lunch of Mysore? My mouth waters even with the thought of it.

  • Where to eat : Hotel Hanumantha
  • Price : 120/-

Ragi Mudde

A big brown ball light structure made with immense effort of mixing ragi and boiled water together is known as Ragi Mudde. A wholesome meal popular loved by the rural folk of Karnataka. It is very healthy and nutritional as it is high in fibre and high in protein.

Ragi Mudde

Ragi Mudde is commonly served with Nati chicken curry and Mutton Keema. For people in the rural area of Karnataka, Mudde is just a replacement for Roti. It is suggested to be consumed by diabetes patients since it has less sugar. Do try the pungent Mudde with Curry for a memorable taste experience.

  • Where to eat : Uncle Lobo’s – Suggi Mane
  • Price : 60/-

Paddu

Paddu

Being a Maharashtrian I’ve had appes many times, but when I came across Paddu, I realised they were so much better than appes. Paddu is basically made with various dal mixed batter. It doesn’t just have one name but is also called Gulliyappa, Yeriappa, Paniyaram etc. The batter is poured into an appa mould and a mini ball-like structure is formed after it gets cooked. They are served with coconut chutney and also tamarind chutney.

  • Where to eat : Anima Madhua Bhavan
  • Price : 40/-

Nuchinunde

Nuchinunde

Nuchinunde, the word tempts me to have a bite of the dish. They are dumpling-like dal steam pakoras. They generally use the urad dal batter and channa dal batter to form these pakoras. Can you imagine having Nuchinunde and tea on a rainy day? I don’t know if the people in Mysore are aware of this combination but I would suggest you to try this beautiful combination if you happen to be there on a rainy day.

  • Where to eat : Anima Madhua Bhavan
  • Price : 40/-

Gojjuvalakki

A popular breakfast dish prepared by beaten rice with rasam powder and tamarind. Sometimes with Curd too. The dish is known as gojju avalakki because of the combination of spicy, sweet flavour and tangy it has to offer. It is famous because of its quick and easy to make the recipe.

Gojjuvalakki

Are you in search of some different breakfast while touring the city? This heart filling dish is gonna be a great try to start the day with. For people who love rice, Mysore is a food destination to go to. Gojju avalakki has many variations with respect to the beaten powder. They use rasam powder or sambhar power, etc. Give this piquant dish a try.

  • Where to eat : Anima Madhua Bhavan
  • Price : 30/-

Mysore Pak

Mysore is synonymous with Mysore Pak. It is a sweet dish made up of gram flour, ghee, sugar and turmeric. Mysore Pak was traditionally prepared in the royal kitchen by Kakasura Madappa when he was asked to prepare a unique and different dessert. Even though the desert consists of only 4 ingredients it is made with extreme care.

Mysore Pak

For tasting the best Mysore Pak in Mysore you should look for Guru Sweet Mart. You would also find a badam milk shop right beside the Guru sweet mart. Try out having Mysore Pak and Badam Milk together. It is a great combination. Eager to try this mesmerising desert?

  • Where to eat : Guru Mart Sweet
  • Price : 40/-

Green Dosa

Dear Dosa lovers, here is one more dosa you would like to have for a variety. Green Dosa, which is made of 3 types of leaves, methi, palak and coriander. This dish is one healthy dosa dish to have, though all the dosa are healthy but green is always better.

Green Dosa

The batter of this dosa is made up of green gram pulse. It is typically served in breakfast upma and chutney. Some people also prefer to have this dosa with sagu. The best place in Mysore to have green dosa is the Gayatri tiffin room. At GTR, green dosa/soppina dosa is served with a combination of Bonda Sambar. Also, the filter coffee of this place is very well known at a very reasonable rate.

  • Where to eat : Gayatri Tiffin Room
  • Price : 50/-

Dil Pasand

The name of the desert itself says much about how the dish would be. Dil Pasand is a fluffy puff pastry coated with a heavy amount of sugar and crisp coconut. This desert is extremely sweet. It’s like a sugar burst inside your mouth. Is your mouth watering too? It has a crispy layer outside and a soft layer inside. The VB bakery at samskrut paatashala signal sells the best Dil Pasand at just rupees 15/-. You can’t just have one piece and feel enough. Even if your stomach is full your taste buds would want more and more. Never miss out on an amazing desert-like Dil Pasand.

  • Where at eat : V B Bakery
  • Price : 15/-

Mysore Dosa

Mysore Dosa is one of the crispest dosa of all time. It is prepared from regular dosa batter with a stuffing of delicious aloo masala and the special red chutney. The go-to place at Mysore to have Mysore Dosa is at Dosa point. Here, the authentic masala dosa is prepared using lots of butter and the red chutney is a must factor of the dish.

The dosa is left to cook till the butter gets absorbed and leaves behind a crisp. It is then folded into a triangle shape and is served with onion chutney, sambar, coconut chutney. All of this together is a great platter to have. It would be ironic if you visit Mysore and don’t try the enticing Mysore Dosa.

  • Where at eat : Dosa Point
  • Price : 60 /-

Pizza Dosa

At the food street of Mysore located at Latitha Mahal Palace road lays a food truck named 99 variety dosa. It is famous for various experiments on dosa amongst which is one popular dosa named ‘The Pizza Dosa’. This dosa consists of baby corn, green peas, sweet corn, paneer and a very special type of chutney. All these ingredients are put one by one on the dosa and mixed together.

Pizza Dosa

Once a bhaji like is made on the dosa a layer of cheese is added to it. It is finally served in pizza cuts which exactly looks like a thin crust pizza. Along with it is served the pudina chutney and coconut chutney.

  • Where to eat : 99 variety dosa
  • Price : 90/-

I hope, you enjoyed reading this article. Do share your favourite South Indian dish in the comment section below.

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About Nidhi Rathod

Critical Thinker, Insatiably curious. Results driven. Resourceful and imaginative in achieving results.

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