Mysore is in South India and like all the other states in this part of the country, most of the food is rice based. There is more to cuisine of Mysore than the famous dosa and idli that is well known all over the world as the food of the South. Though idli and dosa form an important part of the cuisine of Mysore but the different types of dosas and idlis and chutneys to accompany them will take one by surprise. Traditional Mysore breakfast is simple, wholesome and delicious. Most of them are rice based and are normally served with chutney.Various Delicacies of Mysore Cuisine
Mysore Cuisine includes a delicious palate of food items all of which have rice as the main ingredient. The cuisine of Mysore resembles to a large extent the Udupi cuisine. Idli and dosa form an important part of the cuisine of Mysore, different types of chutneys accompany the main dish. Mysore is known for its Brahmin community and their restaurants serve delicious South Indian food. Lunch is served on a banana leaf, but the dishes differ from other Mysore thalis. The cuisine is strictly vegetarian, they also do not use onion and garlic in their food and give preference to spices with strong medicinal properties.
Dosa: Dosa with potato filling is eaten with sambar and coconut chutney and onion chutney is popular in Mysore and rest of Karnataka as well. There are other types of dosas like set-dosa, rava or semolina dosa.
Idli: These steamed rice cakes offer sanctuary to the spice as it is a calmer for the taste buds. Idli typically come with the spiced lentil broth called sambar and a variety of chutneys. They are available as street food snacks and as a core part of breakfast. There is another type of idli that is commonly eaten is 'thatte idlis' (flat idlis).
Uppittu: The other popular breakfast is 'uppittu' which is prepared as roasted semolina laced with chillies, coriander leaves, mustard and cumin seeds.
Vada: Vada is a distinctly savoury Mysore food. Made from black gram (lentil) flour, cumin, curry leaves and sometimes chilli and chopped onions before heading into the deep fryer. Vada turns out surprisingly mild.
Bisi Bela Bath: A traditional bisi bela bath contains up to or even over thirty different items. It is a rice based dish, possibly of royal origin from the Mysore Palace that today forms a staple of the Mysore food scene. Bisi bele bhath literally translates to hot lentil rice dish in Kannada and it is a comforting, hearty dish.
Bonda: Every self-respecting food spot has a dumpling or fried ball to its name, and Bonda is there for Mysore. The Mysore version is typically aloo bonda, made from mashed potato, and traditionally served with piping hot tea. Coconut chutney and a small bowl of sambar complete the experience.
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