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Mysore – a city in Karnataka, is known for many things amongst its rich culinary heritage that has been passed down through generations. What the city boasts of is a wide variety of vegetarian preparations that are reflective of the culture of the people as well as the whisper of Udupi influence that is evident in the rice-heavy cuisine. Interesting elements like cereal salads – also known as kosambari, along with a host of condiments, different styles of idlis and dosas make up the vast canvas of the cuisine. What also makes Mysore foods interesting is their intensely aromatic and layered flavours with a hint of sweetness to it – an aspect that makes it unique from most other South Indian sub-cuisines which rely heavily on salt and spice.
Mysore Masala Dosa
What differentiates the Mysore masala dosa from the regular masala dosa is the addition of a fiery chutney made by grinding together red chillies, shallots and garlic. The pungent chutney is smeared onto the top surface of a thin, paper-esque dosa, which is then stuffed with a potato filling or palya – that may vary from one kitchen to another. This namesake dosa is one of the most popular offerings to originate from the city ruled by many kings.
Mysore Pak
A fudgy-sweet delicacy made with ghee, sugar and chickpea flour, for a rich, melt-in-the-mouth sweet – the Mysore pak has garnered global recognition for its interesting texture and deeply toasted notes from the chickpea flour. Made using only a handful of ingredients, the ghee-laden Indian sweet is often prepared as a way of celebrating special occasions like festivals, weddings and communal events.
Mysore Bonda
At first, the structure of a Mysore bonda might come across as confusing to most people – mainly because of its composition being similar to that of a medu vadai. A batter made with black gram (urad dal) and flavoured with crushed black pepper, finely chopped onions and green chillies before its fried in hot oil – the Mysore bonda is simple in execution. Crisp and golden on the outside with a soft, fluffy centre, the bonda is famously enjoyed as a snack or for breakfast, paired with coconut chutney.
Chitranna
A rice dish that famously finds a place in the medieval history of Indian cooking, chitranna typically involves tossing rice with special seasonings called gojju or oggarane. Often times, cooked rice is flavoured with lemon or tamarind and tempered with mustard seeds, groundnuts, curry leaves and chillies. Known to have its origins in the temple cuisine of South India, traditional chitranna is devoid of onions or garlic, although some recipes might utilise the aforementioned aromatics.
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Khara Bath
Image Credits: Wikimedia Commons
Also known as uppitu, khara bath is a highly savoury take on the otherwise basic upma. A buttery and savoury semolina pudding of sorts, this popular breakfast dish also uses a host of chopped vegetables, curry leaves, spices and onions. What differentiates the khara bath from the regular upma is its bright yellow-orange colour which it gets from the addition of turmeric powder. While some eateries in the city might finish off the khara bath with a dash of lemon juice, others prefer to add a few pieces of tomatoes for extra flavour.
Kosambari
Think of a South Indian variant of a fresh salad made with raw or par-boiled vegetables, tempered using mustard seeds, urad dal, curry leaves and finished off with a smattering of freshly grated coconut. The kosambari differs from most other salads in a manner which also highlights the usage of soaked lentils like yellow moong dal or green sprouts, which make up for an important component of these protein-rich salads – usually served as an accompaniment to lunch or dinner meals.
Bisi Bele Bath
Bisi bele bath or huliyanna made the idea of one-pot meals cool even before they existed! This rice-based dish akin to the khichdi in its consistency, uses a special spice blend, along with vegetables that one would typically find in a sambar preparation. Drumstick, carrots, green beans, sweet pumpkin are amongst the many that feature in this ‘hot’ rice delicacy – which is one of Mysore’s signature dishes. Tangy, spicy and sweet at the same time, the bisi bele bath is best enjoyed hot, with a generous dollop of ghee and eaten with crispy poppadum.
Huli Soppu Saaru
A traditional Karnataka-style sambar made using a variety of mixed seasonal greens like amaranth leaves, Malabar spinach and methi – the soppu saaru is most often eaten as a side paired with ragi mudde – steamed pucks of ragi flour shaped into balls. Unlike most sambars that use a pre-made spice mix, the huli soppu saaru utilises a freshly ground blend which gives it a more pronounced flavour. This simple lentil-based preparation is one of the lesser-known delicacies that is native to Mysore and its culinary landscape.
