10 must try street foods in Mysore

People from all around the world come to explore the beautiful city ‘Mysore’. Apart from the magnificent Mysore palace that is the key landmark of the city, numerous bird sanctuaries and nature reserves draw tourist attention here. This city attracts yoga students from all over the world. But that is just about the city and its epic sights that one witnesses. While in the city, a hardcore traveller will need good food to keep them on their feet. The second largest city of Karnataka sure takes its food very seriously. So if you are a foodie who loves to indulge in mouth-watering dishes then flavour-rich food of Mysuru awaits you.

Khara bath popularly known as Upma or even Uppittu is a typical South Indian dish that people love to eat in their breakfast. Prepared with suji, roasted veggies and sprinkled with peanuts, this dish is sure to melt your heart in just one bite. It is low on spice yet high in flavour. This dish can be savoured with coconut and onion chutney or even enjoyed alone.

This dish is small and ball like in shape and is a kind a pakora or dumpling that is commonly eaten in lunch or breakfast. It is cooked in a special way by adding mashed potatoes and spices. They are often enjoyed during the rainy season with a cup of tea, sambhar and coconut chutney. The combination of hot tea and Bonda makes it a killer combination in the Mysore city.

The all-time favourite Suji Ka Halwa known as the Kesari Bath in the southern city is a sweet dish that you would love to eat. This versatile halwa is served in temples in the form of Prasad and is often served in restaurants of Mysore in pineapple flavour. It is a light dish that you can have in breakfast and it is made with suji, sugar and dried fruits. If you're travelling in Mysore then this is a must-have dish.

Poori or Saggu is a dish that is made with maida and is deeply fried to give it a puffed look. It is often served with a flavourful curry in breakfast. This dish is also served in langar and temples in the form of prasad. You can not get enough of this dish and the popular "Aloo tamatar ki sabzi" (another variant of vegetable curry prepared with potatoes).

Although resembling the Kesari bath in look, Shavige bath is quite differently made. The base ingredient of this dish is vermicelli which is cooked with vegetables and nuts. This dish is flavourful and it gets its flavour from mustard seeds, curry leaves and turmeric. It is on the non-spicy side and is very light on the stomach. Like the other dishes, Shavige bath is served often in breakfast.

Another subtle spicy dish, Uttapam is made with rice or suji and cooked with vegetables. It is served in the form of a thick pancake. It is meant to be consumed immediately else it will turn soggy. Uttapam is served with raw onions and tomatoes along with podi. It is a must try for everyone.

This is a spicy rich rice-based dish that originated from Karnataka. The name translates to “hot lentil rice dish” in the Kannada language. It is quite wholesome and makes for a full-fledged mouth-watering meal. This dish has originated from Mysore palace and from there it has spread across the entire state. The traditional dish is prepared with a range of spicy masalas, toor dal, ghee and rice along with seasonal vegetables. It gets its flavour from spices like nutmeg, curry leaves, tamarind pulp and asafoetida and is an amalgamation of 30 ingredients. Bisibelabath is served hot with potato chips, salad, boondi raita and chutney. You can enjoy this dish in restaurants that serve Udupi cuisine.

It is also called Mysore Paaka. It is a sweet dish and is incredibly delicious. It was invented at the time of the rule of Krishna Raja Wadiyar IV. This sweet dish was first cooked by the royal chef Kakasura Madappa and is prepared with a generous amount of ghee, gram flour and sugar. It is occasionally flavoured with cardamom. One should definitely get some of these packed to carry back home when visiting Mysore.

Idlis are rice cakes that are steamed and served with sambhar (Lentil soup), coconut and onion tomato chutney. Another variant of Idli is made by frying them which is also very delicious, light on the tummy and a must try.

Vadas are served with the same lentil soup and chutney but are made with a mixture of black gram and curry leaves. Another variant of vada is made by including onions, tomatoes and chilli. Idli and Vada make a great combination together when served for a heavy breakfast or lunch.