Mysore Food Tour | Part - 1/2 I Karnataka Food Tour I India Food Tour

In Mysore, I was joined by Keerthana. We started our food journey with Mysore’s most famous dish - Mylari Dosa at Mylari Agrahara. Here, we tried two different variants, sagu masala dosa and plain dosa with dollops of butter over it. I must say this was the softest dosa I ever had.

After having Mylari Dosa , we went on to try a combination of three different dosas - Ragi Dosa, Pudi Masala Dosa and Plain Dosa.

Next, keerthana introduced us to Mallige idli. These soft, spongy, aromatic, white idlis got its name due to its texture and resemblance with the jasmine flowers.

For lunch, I went on my own to try the famous mutton pilav at Hanumanthu hotel. Established in 1930, the place has a homely ambience. The pulav is cooked over firewood which adds a unique taste to it. Served on a dried leaf, the mildy spiced greasy pulav was delicious.

To try the rural food of Karnataka, Keerthana took us to Uncle lobo’s restaurant. Here at Uncle Lobo’s we learned how to make ragi mudde.

To try some classic home based Karnataka dishes, we visited anima madhva bhawan. Here we had the heritage platter.

Mysore is synonymous with Mysore Pak - a sweet that is made up of gram flour, cardamom, ghee, sugar and turmeric.The best place to have mysore pak is Guru Sweet mart.The owners of the Guru mart are descendants of the royal cook Kakasura Madappa, who is credited with inventing the sweet. It is said that one day Kakasura Madappa was asked by the king to produce a “different” sweet, one that would go by the name of Mysore. “So he cooked up this dish and called it Mysore Pak.”

Hosted by Mysuru Foodie - @mysurufoodie
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About the host - Anubhav Sapra :

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street - food.

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