Best Food in Mysuru

"Mylari Dosa at Vinayaka Mylari is nothing like what you get in Bengaluru — thick, soft, no crispiness, with white house butter and a caramelised onion palya. 87 years old and the recipe hasn't changed. The plain coconut chutney with no tempering is the right call."

🍽️ Mylari Dosa at Vinayaka Mylari

"The ghee Mysore Pak at Guru Sweet Mart melts before you even bite it — balanced sweetness, deep besan-ghee flavour. This is where it was invented and you can taste the difference from every other version you've had. Bought 500g to take back."

🍽️ Ghee Mysore Pak at Guru Sweet Mart

"RRR's biryani on banana leaf — the rice is so well-spiced you can eat it without the chicken. Two large chicken pieces, caramelised onions throughout, whole spices in every bite. Since 1982 and the quality is consistent. Arrive early or you'll wait."

🍽️ Andhra Style Chicken Biryani at Hotel RRR

"Usman's dry gobi is ₹80 and the crunch is unlike anything I've had. The oil is well-strained so it doesn't feel heavy. Green chilli chutney with cucumber on the side is the right combination. Open only 6PM–10PM — don't miss it."

🍽️ Dry Fried Cauliflower at Usman Dry Gobi

"Churmuri is something you cannot find outside Mysuru — dry, light puffed rice chaat that is completely different from bhel puri. The mango churmuri is the special version. Bairapavan has been here since 1971 and the stall is a Mysuru institution."

🍽️ Churmuri at Bairapavan Chaat Stall

"Akki roti with tomato chutney at Vaibhavi Fast Food — the tomato chutney here is strong, tangy and has no garlic, which makes it different from what you get in North India. Evening-only spot, ₹30–₹60 per plate. The Mylari Dosa here is also very good."

🍽️ Akki Roti with Sagu at Vaibhavi Fast Food

"Sapa Bakery feels like a Goa cafe dropped into Mysuru. The mocha brioche bun has a runny chocolate-coffee filling and caster sugar outside — messy but worth it. The chilli cheese cone with garlic and coriander is the savoury highlight."

🍽️ Mocha Brioche Bun at Sapa Bakery

"Tomato masala chaat near Marri Marappa College — tomato pulp base with kalepuri and peanuts. Less tangy than expected, more pulpy. The nipput masala with the large papdi base is also good. The uncle has been here since 1971 and knows every regular customer."

🍽️ Tomato Masala Chaat at Bairapavan Chaat Stall

"Mutton biryani at RRR on banana leaf — the Andhra style means the rice carries most of the flavour. The mutton was tender but the rice is what you come for. Place was packed at 1PM on a weekday. Service is fast despite the crowd."

🍽️ Mutton Biryani at Hotel RRR

"I expected a regular dosa and got something completely different — thick, soft, no crispiness, white butter and an onion palya. The coconut chutney is just crushed coconut, no tempering. Simple and perfect. The 1938 origin story is real — you can taste the history."

🍽️ Mylari Dosa at Vinayaka Mylari

"Mylari Dosa at Vinayaka Mylari is nothing like what you get in Bengaluru — thick, soft, no crispiness, with white house butter and a caramelised onion palya. 87 years old and the recipe hasn't changed. The plain coconut chutney with no tempering is the right call."

🍽️ Mylari Dosa at Vinayaka Mylari

"The ghee Mysore Pak at Guru Sweet Mart melts before you even bite it — balanced sweetness, deep besan-ghee flavour. This is where it was invented and you can taste the difference from every other version you've had. Bought 500g to take back."

🍽️ Ghee Mysore Pak at Guru Sweet Mart

"RRR's biryani on banana leaf — the rice is so well-spiced you can eat it without the chicken. Two large chicken pieces, caramelised onions throughout, whole spices in every bite. Since 1982 and the quality is consistent. Arrive early or you'll wait."

🍽️ Andhra Style Chicken Biryani at Hotel RRR

"Usman's dry gobi is ₹80 and the crunch is unlike anything I've had. The oil is well-strained so it doesn't feel heavy. Green chilli chutney with cucumber on the side is the right combination. Open only 6PM–10PM — don't miss it."

🍽️ Dry Fried Cauliflower at Usman Dry Gobi

"Churmuri is something you cannot find outside Mysuru — dry, light puffed rice chaat that is completely different from bhel puri. The mango churmuri is the special version. Bairapavan has been here since 1971 and the stall is a Mysuru institution."

🍽️ Churmuri at Bairapavan Chaat Stall

"Akki roti with tomato chutney at Vaibhavi Fast Food — the tomato chutney here is strong, tangy and has no garlic, which makes it different from what you get in North India. Evening-only spot, ₹30–₹60 per plate. The Mylari Dosa here is also very good."

🍽️ Akki Roti with Sagu at Vaibhavi Fast Food

"Sapa Bakery feels like a Goa cafe dropped into Mysuru. The mocha brioche bun has a runny chocolate-coffee filling and caster sugar outside — messy but worth it. The chilli cheese cone with garlic and coriander is the savoury highlight."

🍽️ Mocha Brioche Bun at Sapa Bakery

"Tomato masala chaat near Marri Marappa College — tomato pulp base with kalepuri and peanuts. Less tangy than expected, more pulpy. The nipput masala with the large papdi base is also good. The uncle has been here since 1971 and knows every regular customer."

🍽️ Tomato Masala Chaat at Bairapavan Chaat Stall

"Mutton biryani at RRR on banana leaf — the Andhra style means the rice carries most of the flavour. The mutton was tender but the rice is what you come for. Place was packed at 1PM on a weekday. Service is fast despite the crowd."

🍽️ Mutton Biryani at Hotel RRR

"I expected a regular dosa and got something completely different — thick, soft, no crispiness, white butter and an onion palya. The coconut chutney is just crushed coconut, no tempering. Simple and perfect. The 1938 origin story is real — you can taste the history."

🍽️ Mylari Dosa at Vinayaka Mylari