18.1The palace table
Mysore pak — a rich confection of gram flour, ghee and sugar — is traditionally said to have been created in the palace kitchens of Krishnaraja Wadiyar IV by the cook Kakasura Madappa, whose family later founded the Guru Sweet Mart in the city.[1]
18.2Everyday dishes
The regional repertoire includes bisi bele bath (a spiced rice-lentil dish associated with the Mysore court), ragi mudde with soppu saaru in the rural south, chitranna, obbattu/holige, kesari bath, and the buttery Mysore masala dosa served with red chutney — the Mylari-style dosa of Mysuru being a distinct local form.[2]
18.3Coffee, filter and street
South Indian filter coffee, using beans grown in the neighbouring Kodagu and Chikkamagaluru hills, is central to the city's daily rhythm, and long-running establishments around Devaraja Market and the palace precinct anchor a street-food culture of chats, mangalore bajji and seasonal mango and jackfruit preparations.[3]