India GOWhat to eat in Mysore
🟨 Mysore Pak
Invented in this city's palace kitchen and named after it, the ghee-drenched original is nothing like the dry cubes sold elsewhere.
🌶️ Mysore masala dosa
The red chilli-garlic stripe inside is what makes it Mysore's; the old stalls fry it in an indecent amount of butter.
🟤 Mysore bonda
Sour-curd batter with pepper and coconut, dropped into oil in spoonfuls so it puffs into a hollow sphere: crisp shell, cloud inside. Eaten at four with filter coffee.
🥮 Obbattu
A paper-thin flatbread stuffed with jaggery and split gram, rolled so carefully that the filling shows through. Made for festivals, and in Mysore made all year because people ask.
🍮 Kesari Bath
Semolina cooked with ghee, sugar and saffron until it holds its shape: Karnataka's sweet breakfast. Ordered together with its salty twin, kharabath, the pair is called chow-chow bath.
🟢 Ragi mudde
A dense ball of finger-millet dough, dark green-grey, served with a watery lentil or vegetable saaru. The staple of the Karnataka plateau long before anyone called millet a superfood.
South Indian Thali
Rice in the middle, small bowls around it, refills until you stop them. On southern menus it is usually written as "meals", and the unlimited part is the whole idea.
🍥 Idli
Steamed cakes of fermented rice and lentil batter, white and mild: the gentlest thing on any South Indian menu, and what the region feeds children and anyone recovering from something.
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