Food & Accomodation

Specialties

Mysore is famous for its Idli & Sambar, Masala Dosas and of course the perennial favorite Mysore Pak. Mysore Pak is a traditional sweet dish generally cut into rectangular pieces (available in almost all sweet shops) and is made out of Gram Flour, Sugar (or Jaggery) and lots of Ghee (clarified butter).

Tourists can also sample some of the more unique signature dishes of Karnataka, including:

Bisibele Baath

Made of Rice and Lintils with a lot of local spices. You should be able to get Bisibele Baath at most restaurants

Raagi Rotti and Akki Rotti

They are similar to tortillas but made of Raagi (English: Coracan, Finger Millet) or Rice flour along with Black Cumin, Asafoetida, fresh Coriander, Green chillies and finely chopped onions.

Raagi Mudde

It is the staple food in some South Indian households (especially the labor class). It is basically made by cooking Raagi Flour in water and later rolling it into thick-consistency balls. Raagi Mudde is swallowed and not chewed after dipping it into Ghee and Sambar.

Take your pick:

 

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