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The Mysore Menu

Popular Meal

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The Indian city of Mysore is renowned amongst the states for being the cultural capital of Karnataka. It was the chosen seat of the Wodeyar monarchs who ruled the Old Mysore kingdom for hundreds of years. Thanks to the old kings' appreciation of the arts, Mysore developed into the cultural hub that it is today, a city filled with traditional galleries, historical palaces, colourful markets and delicious Indian food.

Mysore cuisine has many similarities to Udupi cuisine, and like much of South India, relies heavily on rice as a staple base for many meals as well as the traditional Indian spices and plenty of hot chillies. 

What to eat in Mysore

They say that breakfast is the most popular meal of the day and the people of Mysore ensure that their first meal is a hearty, wholesome choice, providing plenty of energy for the day ahead.

Dosas, a South Indian pancake made from fermented rice batter, make an excellent breakfast, often stuffed with a spiced potato filling and served up with a selection of chutneys. Coconut chutney is prevalent in this part of India due to the large population of coconut trees that thrive in the southern states. Idlis are another favourite breakfast food in Mysore – these fluffy rice cakes are delicious with a spicy sambar.

Another breakfast option favoured in Mysore is shavige bath, a dish consisting of spiced vermicelli and gojjavalakki, a beaten rice dish whilst uppitu is a roasted, spiced sooji dish seasoned with curry leaves.

A traditional lunch and dinner, Mysore style, involves a selection of dishes that can be shared with the family or consumed as an individual thali spread. This being South India, vegetables and salads play an important role in these dishes – palyas consisting of sliced vegetables, tossed in a delicious seasoning of coconut, green chillies and mustard seeds are a staple at the Mysore table.

Saaru or rasam is also likely to make an appearance at the Mysore table - a creamy concoction of coconut and vegetables, thickened with lentils and flavoured with tamarind and chillies for a tangy, hot taste. Additionally, a curry dish such as vangi baath or gojju will be enjoyed along with pickles and papadums or chapattis.

Rice will be served either plain, as an accompaniment to these mouth-watering dishes, or are turned into a dish in their own right. Chitranna, a traditional rice dish prepared with hot green chillies, spices and lime juice, adds a little colour to this otherwise plain grain. Additionally, the iconic Mysore speciality, bisi bele bath blends rice with coconut, chilli and lentils into a thick and nutritious dish, guaranteed to make the mouth water.

In terms of desserts, the city that invented Mysore pak is bound to offer up some tasty treats. This melt-in-your-mouth, fudge-like sweet is said to have developed in the royal kitchens of Mysore. The luxurious mixture of ghee, sugar and spices is certainly fit for a king and this popular sweet is particularly popular at times of celebration, weddings and festivals.

The traditional cuisine of Mysore showcases some of the highlights of the southern states. To explore more traditional, Indian cuisine, book yourself a table at one of London's best Indian fine dining restaurants and let the innovative chefs take you on a culinary journey through the exotic East.

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