From Mylari dose to paya soup: Malgudi Mylari Mane brings authentic Karnataka cuisine to Bengaluru

Bengaluru, the vibrant metropolis, the city of myriad flavours, where cultures mingle and palates meet, is a gastronome’s utopia. From rare Korean BBQ to scintillating Chettinad curries, Bengaluru is a crucible of cuisine. Yet, amidst this cosmopolitan epicurean landscape, one cannot but ponder – where are you, authentic Karnataka cuisine?

If only! The soil of Udupi hotels and Mysore Pak, where ghee Podi Idli are substitutes for breakfast, and ragi issues A staple, has been reduced to a mere footnote in the culinary story of Bengaluru. Despite the multitude of eateries and pubs that serve a wide range of cuisines from New York to Cambodia, a good Carnatic food spot is hard to find.

sure, there are a lot of military hotels and Jould Bread Locations scattered around the city, but the real taste of Karnataka’s home-style cooking is tucked away in Bengaluru foodies.

mutton chops | photo credit: special arrangement

Paya Soup | photo credit: special arrangement

Malgudi Mylari Mane aims to fill this gap by offering a taste of authentic home-style Carnatic cuisine served in the vicinity of the Kaveri River. With its humble beginnings on the Bengaluru-Mangaluru Highway back in 2020, the restaurant has quickly become a must-visit for anyone craving authentic Carnatic food. Despite the pandemic, the brand innovated and took pre-orders for weekend delivery in the city, giving people a taste of their mutton Casserolemutton chops, Found and chicken Khima Goju, Over the past three years, Malgudi Mylari Mane has become a destination for food lovers who relish traditional Carnatic cuisine.

Named after a fictional town in Agumbe in Karnataka’s Shivamogga district in RK Narayan’s book Malgudi Days, the restaurant’s menu is a journey through the various culinary traditions of the state. From rich and flavourful mutton chops to spicy chicken Minced GojuEach dish is a celebration of the diverse cuisine of Karnataka. And of course, the star of the show is the iconic Mylari. dietFamous taste with coconut chutney, sagoand a piece of butter.

Malgudi Mylari Mane doesn’t just serve traditional food; They enhance it with combinations such as doshas served with non-vegetarian sides and curries, something you won’t find in traditional thindi (tiffin) place in the city. The dosa is paired with paya soup and mutton chops, offering a delightfully meaty start to the day.

And for those who prefer vegetarian fare, the restaurant has you covered to the T Hatte Idli, Akki Roti, and ghee rice served with seasonal vegetable gravy, chutney and Palyas as sides.

ghee rice | photo credit: special arrangement

“The flavors of Karnataka are as diverse as its people, which change every few kilometers to reflect the region’s unique cooking styles and ingredients,” says Steven Thirumalai, partner at Malgudi Mylari Mane. From North Karnataka, South Karnataka, Udupi and Kodava to Saraswat, Mangalorean Catholic and Navayatha Muslim cuisines, Karnataka’s culinary traditions are a reflection of its cultural and geographical diversity.

The experience and skill of the culinary staff is evident in the succulent mutton chops and curries at the Koramangala outlet, the meat falling straight off the bone. Chef Basava Raj, originally from Mysore, leads the pack serving well-roasted yet bland mylari diet,

Savor the Mylari as you sit in the restaurant dietIt’s hard not to feel a sense of wonder. The delicacy, once exclusive to Mysuru, has now made its way to Bengaluru, carrying a piece of Karnataka’s history and culture. dietServe with coconut chutney, sagoand A Piece of Butter, takes you on a journey through the state’s winding roads, each turn revealing a new flavour, a different tradition.

restaurant interior | photo credit: special arrangement

It is not just the dose of Mylari that grabs your heart, but also the warmth and hospitality of the restaurant. Steven’s eyes twinkle whenever he talks about the regional cuisine.

It can be said that he and his colleagues have poured their heart and soul into creating a venue that reflects the essence of Karnataka. The Koramangala Outlet, with its mix of modern and traditional aesthetics, is a testament to this. The walls are decorated with beautiful chittara art painted by artists from Shivamogga, and the ceiling is decorated with bamboo basket lights. The restaurant’s decor, food, and ambiance all contribute to the feeling of being transported to a simpler time when food brought people together, and dining was a communal experience.

For dessert, there is Mysore Pak, a traditional sweet that originated in Mysuru. With its rich and buttery texture, it is a fitting end to a gastronomic journey through the chefs of the regions bordering the river Kaveri.