If you could steal your gaze away from the gilded grandeur of famous Mysore Palace, you would see a city saturated with a unique blend of royalty and simplicity. South Indian vegetarians rule the food cornucopia of Mysore but curiously enough, it manages to serve strikingly different Coorg/Kodava cuisine. Not just traditional dishes from Mysore, other food adapted from nearby provinces mingles the gastronomy of this dynamic city. No morning in South India starts without a healthy breakfast of Idli, vada, sambhar, bonda and khara bath. Kesari bath is a sweet dish cooked with semolina is a popular breakfast item often served together with khara bath. Together the pairing is called chow chow cath. A form of dosa sambhar is the perfect lunch item to have in Mysore. With a famous fascination for rice like most of South India, a great variety of rice dishes are part of the city’s every day meal. Bisibele bath (lentil rice) is possibly a daily preparation in every Mysorian household. Tamarind rice and curd rice are yet another example. Coorg cuisine easily available in Mysore features rich dishes like Pandi curry with rice balls or fish fry. Leaving Mysore without trying the world famous Mysore Pak would be a sacrilege. This iconic dessert is synonymous to the city.