From Mylari dose to paya soup: Malgudi Mylari Mane brings genuine Karnataka delicacies to Bengaluru

Bengaluru, the vivacious metropolis, a metropolis of myriad flavours, the place cultures intermingle and palates intersect, is a gastronome’s utopia. From the rarefied Korean BBQ to the blazing Chettinad curries, Bengaluru is a crucible of cuisines. But, within the midst of this cosmopolitan epicurean panorama, one can’t however muse — the place artwork thou, genuine Karnataka delicacies?

Alas! The land of Udupi lodges and Mysore Pak, the place ghee podi idlis are synonymous with breakfast, and ragi mudde is a staple, has been decreased to a mere footnote in Bengaluru’s culinary story. Regardless of the multitude of eateries and pubs which have mushroomed, providing a panoply of cuisines from New York to Cambodia, an honest Karnataka meals place is tough to come back by.

Certain, there are many navy lodges and jolad roti locations scattered across the metropolis, however the true style of Karnataka’s home-style cooking has eluded the foodies of Bengaluru.

Malgudi Mylari Mane goals to fill this hole by providing a style of genuine home-style Karnataka recipes served in areas across the Cauvery River. With its humble beginnings on the Bengaluru-Mangaluru Freeway, again in 2020, the restaurant has rapidly turn out to be a must-visit for anybody who craves genuine Karnataka meals. Regardless of the pandemic, the model innovated and took pre-orders for weekend deliveries within the metropolis, giving folks a style of their mutton pulav, mutton chops, paya and hen kheema goju. Over the past three years, Malgudi Mylari Mane has turn out to be a vacation spot for meals lovers who take pleasure in conventional Karnataka delicacies.

Named after a fictional city in Agumbe, within the Shivamogga district of Karnataka, in RK Narayan’s guide Malgudi Days, the restaurant’s menu is a journey by the state’s varied culinary traditions. From the wealthy and flavourful mutton chops to the spicy hen keema goju, each dish is a celebration of Karnataka’s numerous delicacies. And naturally, the star of the present is the long-lasting Mylari dose, famously savoured with coconut chutney, saagu, and a dollop of butter.

Malgudi Mylari Mane doesn’t simply serve up conventional fare; they elevate it with combos corresponding to dose served with non-vegetarian sides and curries, one thing that you wouldn’t discover in a standard thindi (tiffin) place within the metropolis. The dosas are paired with a aspect of paya soup and mutton chops, providing a pleasant meaty begin to the day.

And for many who choose vegetarian fare, the restaurant has acquired you coated with t hatte idlis, akki rotti, and ghee rice served with seasonal vegetable gravies, chutneys and palyas as sides.

“The flavours of Karnataka are as numerous as its folks, altering each few kilometres to replicate the area’s distinctive cooking types and components,” says Steven Thirumalai, associate, Malgudi Mylari Mane. From Uttara Karnataka, Dakshina Karnataka , Udupi and Kodava to , Saraswat, Mangalorean Catholic and Navayath Muslim delicacies, Karnataka’s culinary traditions are a mirrored image of its cultural and geographical variety.

On the Koramanagala outlet, the culinary workers’s expertise and ability are evident within the succulent mutton chops and curry, with the meat falling proper off the bone. Chef Basava Raj, initially from Mysuru, leads the pack, serving a well-roasted but smooth Mylari dose.

As you sit within the restaurant, savouring the Mylari dose, it’s laborious to not really feel a way of surprise. The dish, as soon as unique to Mysuru, has now made its technique to Bengaluru, bringing with it a bit of Karnataka’s historical past and tradition. The dose, served with coconut chutney, saagu, and a dollop of butter, takes you on a journey by the winding roads of the State, every bend revealing a brand new flavour, a distinct custom.

It isn’t simply the Mylari dose that captures your coronary heart, but in addition the heat and hospitality of the restaurant. Steven’s eyes mild up each time he talks about regional delicacies, you’ll be able to inform the previous company, who had now made a pivot to hitch the restaurant enterprise is right here for good cause.

One can inform that he and his companions have poured their hearts and souls into creating an area that displays the essence of Karnataka. The Koramangala outlet, with its mix of contemporary and conventional aesthetics, is a testomony to this. The partitions are adorned with stunning Chittara artwork, painted by artists from Shivamogga, and lit by bamboo basket lights from the ceiling. The restaurant’s decor, delicacies and atmosphere all contribute to a sense of being transported to a less complicated time when meals introduced folks collectively, and eating was a communal expertise.

For dessert, there’s Mysore Pak, the normal candy that originated in Mysuru. With its wealthy and buttery texture, it’s a becoming finale to a gastronomic journey that traverses the kitchens of the areas bordering the Cauvery River.