The Culinary Experience

Overview

Mysore may have many commonalities with the regional culinary offerings, but it has generally found a way to make its food distinctive from other parts of the South. Take for example the dosa. What makes the Mysore dosa unique is that it has a layer of red chutney with flavours of various spices lined inside. Melting soft Mylari masala dosa and Mallige idli topped with butter and served with onion sagu, prepared on firewood has a distinctive flavour.

There’s an interesting story of how the Mysore thali invented by a hotel won the heart of the Wodeyar royals, who went on to become regular patrons. The Mysuru style thaali was made up of guliyappa, goli bajji, haal bhai and other delicacies prepared by Udupi Brahmins on firewood. Another unique dish is the Hanumanthu pulav, whose recipe has been closely guarded by four generations of a family. As revealed by a professor of repute the special taste of Mysuru’s food, whether it is rasam or saaru, is due to a combination of spices used in the Mysuru region. This tour takes you to a century-old market where you will discover many of the basic ingredients which have added to the story of Mysore's unique culinary history.

Why you will love it

Discovering the heart of Mysore cuisine in its local markets
Finding the connection between the raw produce and the scene stealers in the kitchen
Honing your skills in identifying the magic of Mysuru cuisine and what makes it distinctive from other South Indian fares

What you will experience

We will explore the colourful markets with the local tour companion and shop for all the raw ingredients we need to cook a delicious 3-course meal. We plunge into the delights of 125 yr old Devaraja Market to experience the essence of the city, with its vibrant colours, aromas and a multitude of people. We will visit a local home and learn many secrets about Mysuru cuisine as we help prepare a 3- course meal with the host. We will then share more conversations over the meal, served traditional-style on banana leaves.