Food And Cuisine

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FOOD AND CUISINE IN MYSORE

  • Dosa

    A pancake sort of dish made from rice and black gram. The semi-liquid batter for this item is prepared which is spread on a flat pan in very thick layer to make it crispy. It is served with sambar and coconut chutney.

  • Idli

    A savoury dish made from semolina or rice. These appear like pancakes, usually in white colour, but vegetables and spices can be added to make it more colourful and flavourful. It can relished coconut chutney and stew.

  • Mysore Pak

    Try out this sweet delight made from pure ghee. It originated in Mysuru and is prepared with a good amount of ghee, sugar, gram flour and sometimes cardamom. Its sweet and soft texture will instantly dissolve in your mouth.

  • Rasam and Papad

    The tangy, sweet and spicy dish has all the southern flavours to delight your taste buds. Rasam is a south Indian soup made from tamarind, tomatoes, chili pepper, pepper, cumin and other regional spices. This soup is relished with the crisp Papad a disc-shaped food made from peeled black gram flour, fried or cooked on dry heat.

  • Upma

    The favourite breakfast item of Mysuru people, Uppitu is also known as Upma, cooked as a thick porridge from dry roasted semolina or coarse rice flour and then flavoured with curry leaves to enhance the colour and flavour.

  • Vada

    A deep-fried savoury item made from lentils. These delights are turned golden-brown by deep-frying and served with sambar, a traditional south Indian stew. It is served from roadside eateries to big hotels and restaurants.

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