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18 August, 2015

Taste of Mysore

Posted in : World Cuisine on by : Rubina Rahiman Tags: , , , ,

Discover the tastes that cannot be recreated elsewhere, in Mysore.

Mysore, the city of palaces, is a popular tourist destination in the state of Karnataka, in Southern India. Entice your taste buds with signature dishes such as Mysorepak, Akki roti, Mysore Masala Dosa, Kesari Bath and a wide variety of spicy and sweet dishes that appeal to your palette.

Traditional Mysore breakfast is simple, wholesome and delicious. Most of them are rice based and are normally served with chutney.

Masala dosa, crepes folded over a spicy potato dish was listed as one of the World’s 50 most delicious foods compiled by CNN Go.com. Dosa is a fermented crepe made from rice batter and black lentils.

Akki roti (rice flour flat bread) served with Ennegai (stuffed bringal curry) is a popular breakfast item in Karnataka.


No talk of Mysore is completed without a mention of Mysore Pak, the gram flour fudge. Visit the place this sweet was invented, a corner shop in Mysore city which is the most authentic place to savor this sweet dish.The owners of the store, Guru Sweets are descendants of the royal cook  who is credited with inventing the sweet.


The most sought-after beverage in Mysore is filter coffee and the Almond milk. Indian filter coffee is a sweet milky coffee made from brewing  dark roasted coffee beans and chicory in a traditional Indian filter.

The most distinctive Mysore dish is the famous Bisibelebath , a sumptuous combination of rice, vegetables and lentils.This popular one pot meal is cooked with tamarind, dried coconut, chilli powder and spices. Check out  http://indianhealthyrecipes.com/bisi-bele-bath/ for this sumptuous dish.

To complete your gratifying meal, indulge in some of the exclusive sweets of Mysore like chiroti (flaky pastry sprinkled with cardamom flavored powdered sugar and dunked in almond milk), or obbattu (wafer-thin sweet flat bread filled with a mixture of jaggery (unrefined whole cane sugar), dried coconut, cardamom powder and lentils).





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