Food trails
A city with two dishes named after it. Start with those, then keep going.
The essentials
Dishes that carry the city’s name
Mysore Masala Dosa
Crisp, red with chutney inside, and quite distinct from its Bengaluru cousin. Eaten at breakfast, and again whenever.
Mysore Pak
Gram flour, sugar and a great deal of ghee. Born in the palace kitchens of Krishnaraja Wadiyar IV.
South Indian thali
The full plated meal - rice, sambar, rasam, palya, curd and a sweet - is the everyday lunch here.
Street plates
Idli, vada and biryani are the staples of the evening stalls and market edges.
Before you go
Plan the rest of your visit
Routes, travel details and the numbers worth keeping on your phone.
