Mysuru kept what other cities lost: its palace lit by a hundred thousand bulbs, its silk and sandalwood trades, and the memory of Haidar Ali and Tipu Sultan, who nearly stopped the Company here.
1399
The Wodeyars
A chieftain's line takes Mysore.
1761
Haidar Ali
The commander seizes the state.
1799
Srirangapatna
Tipu falls defending his island capital.
1881
Rendition
The Wodeyars return as model princes.
Price per person₹ under ₹300₹₹ ₹300–1,000₹₹₹ ₹1,000–3,000₹₹₹₹ over ₹3,000
Family-run dosa hotel established in 1938, credited with the soft, butter-topped Mylari dosa served with coconut chutney and sagu on a banana leaf.
Go early; it closes after lunch and often runs out. Several shops use the Mylari name — this is the original.
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Run by descendants of Kakasura Madappa, the palace cook said to have created Mysore pak in the Wodeyar kitchens in the 1930s.
Buy the soft, ghee-rich version, best eaten warm.
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Andhra-style banana-leaf meals that became Mysuru's lunchtime institution.
Lunch is the main event; try the mutton or chicken fry.
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Non-vegetarian mess opened in 1930 during pre-independence Mysore, still cooking mutton pulav on firewood in a recipe unchanged across three generations.
Lunch is best; it sells out.
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A small tiffin room open since 1943, famous for its crisp masala dosa and filter coffee.
Expect a queue on weekend mornings; closed between meal times.
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A white palace completed in 1931 for the Viceroy's visits, now a hotel with dining in its grand hall.
Non-guests can come for high tea or dinner; call ahead.
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