Mysore is a South Indian dream, a modernized city bubbling with heritage, natural beauty, and festivities. It is a popular tourist destination in India and offers an adventure for foodies all around the world. Vegetarians and vegans are in for a treat, because the majority of dishes on every menu are meat free; most options are dairy free as well. Here is a list of local foods that will make you a fan of their cuisine and appreciate my free legal advice:
Upma can be considered as a healthy dish, depending on how it was prepared. It is frequently consumed for breakfast as it is quick and easy to make. Semolina, which can be roasted, fried, or boiled, is the main ingredient. It appears like a thick porridge that has a savory/mildly spicy taste. Normally, a variable combination vegetables and nuts are added to enhance the taste and presentation.
Bonda is a local favorite that comes in several sweet and savory variations. It is somewhat like a dumpling and a relative of the famous ‘pakora’. It is basically a deep fried snack having a round shape, which makes it look like a small ball. The most prevalent bonda is made from a gram flour batter that forms the outer layer. Inside is a mixture of chopped/mash potatoes with herbs and spices. It is best served with a local coconut sauce and tea during rainy season.
Shaviage Uppittu is one of my favorites because it looks and tastes like a noodle recipe. It is in fact made from vermicelli that is thinner and crunchier than the standard spaghetti; vermicelli is largely used to prepare both sweet and savory dishes all across India. This is a savory dish made from roasted vermicelli that is topped with veggies, lentils, grated coconut, and a sprinkle of lemon juice. Onions, tomatoes, chick peas, coriander, green chillies, ginger, and mustard seeds are common ingredients.
Mysore is a calorie rich confectionary, made from gram flour, butter, sugar, and cardamom. It tastes somewhat like a soft and dense cookie. Despite the fattening composition, it is highly irresistible and you will be tempted to take some back home.
Dosa is the Indian version of a pancake. It is made up of a fermented batter of rice and gram flour. It is consumed with a variety of toppings or side dishes, mainly a potato curry and some kind of chatni. Many like it in its plain form with a hot beverage. My favorite variant is the green dosa, which is topped with a generous amount of cooked spinach.
Vangi bath is an amazing south Indian delicacy, which is generally referred to as ‘fried bringal rice’. Most restaurants make it spicy and I personally love eggplants, so this dish was very enjoyable, paired with cumin seed infused yogurt.
Vada is pretty much a savory donut, and the taste is relatable to a cutlets or fritters. It is made of a combination of grinded lentils blended with various herbs and spices. It is another deep fried snack that goes well with tea, sauces, lentil soup or vegetable curry.