Here are 5 delicious recipes from Mysuru
These traditional dishes represent the city’s rich culinary heritage — a blend of sweet, spicy, and aromatic flavors rooted in Karnataka cuisine.
1. Mysore Masala Dosa
Description: A crispy fermented rice-lentil crepe filled with spicy potato masala and smeared with red chutney.
Why Try It: Unlike the typical masala dosa, the Mysore version has a signature spicy chutney layer inside, giving it a unique heat and depth of flavor.
Best Paired With: Coconut chutney and sambar.
2. Mysore Pak
Description: A melt-in-the-mouth sweet made from gram flour (besan), ghee, and sugar.
Why Try It: This iconic dessert was first invented in the Mysore Palace kitchens. Rich, crumbly, and aromatic — it’s a royal treat!
Pro Tip: The authentic version is ultra-rich and slightly grainy, not too soft like store-bought ones.
3. Bisi Bele Bath
Description: A hot lentil-rice dish simmered with tamarind, vegetables, and a special spice blend.
Why Try It: Comfort food with complex flavors — spicy, tangy, and savory all at once. “Bisi” means hot, “Bele” means lentils, and “Bath” means rice dish.
Goes Well With: Boondi or raita on the side.
4. Mysore Rasam
Description: A peppery, tangy soup-like dish made with toor dal, tomatoes, tamarind, and a freshly ground spice blend.
Why Try It: Lighter than sambar, yet bursting with flavor. It’s both comforting and healing — perfect for soothing your stomach after a rich meal.
Serving Tip: Best enjoyed with steamed rice and a dollop of ghee.
5. Ragi Mudde with Soppu Saaru
Description: Soft finger millet balls (ragi mudde) served with a leafy green dal curry (soppu saaru).
Why Try It: A rustic, nutritious staple in the region. Ragi is high in calcium and fiber, making this a healthy, hearty meal.
How to Eat: Traditionally eaten by dipping pieces of mudde in the saaru — no chewing, just swallow!