Mysore Veg

One piece of flat idli. Instead of the popular shape of idli, this has ghee, is flatter, bigger and contains spice powder. It is served with sambar and chutney. This item contains baking soda.

One piece of flat idli. Instead of the popular shape of idli, this has ghee, is flatter and bigger. It is served with sambar and chutney. This item contains baking soda.

Rice idli is the most famous South Indian food after dosé. Made from rice and lentils and cooked in steam. Eaten usually with sambar and chutney. We recommend the idli - vadé combination!

A single semolina based idli, which is much bigger in size compared to the regular idli. Served with sāgu and chutney. Please note that this item contains baking soda.

Two pieces of flat idli. Instead of the popular shape of idli, this has ghee, is flatter, bigger and contains spice powder. It is served with sambar and chutney. This item contains baking soda.

Two pieces of flat idli. Instead of the popular shape of idli, this has ghee, is flatter and bigger. It is served with sambar and chutney. This item contains baking soda.

Rice idli is the most famous South Indian food after dosé. Made from rice and lentils and cooked in steam, it is usually eaten with sambar and chutney. We recommend the idli - vadé combination!

Two semolina idlis, which are much bigger in size compared to the regular idli. Served with sāgu and chutney. Please note that this item contains baking soda.

Pudi refers to spice powder in kannada. This is a variant of the traditional idli but with the spice powder sprinkled on the idli.

A spicy idli eaten with sāgu and chutney

This is a variant of the beņņé dosé but with the spices. Please note that we use only Indian cow ghee / butter for our dosé items.

A really crispy variant of the dosé but with the spicy masalé inside it.

beņņé (butter in kannada) is very famous in Karnataka. This is smaller and slightly thicker than the regular plain dosé. Served with chutney and sambar. Please note that we use only Indian cow ghee / butter for our dosé items.

A really crispy variant of the dosé

This is a variant of the pudi Masalé dosé but with a coating of spicy powder (pudi) and generous use of butter (beņņé). It is served with chutney and Huļi (sambar). Please note that we use only Indian cow ghee / butter for our dosé items.

This is a variant of the Rave dosé but contains onion pieces and potato filling inside. Please note that we use only Indian cow ghee / butter for our dosé items.

This is a variant of the thuppada dosé but contains the potato filling inside.

This is a variant of the Rave dosé and contains the potato filling inside. Please note that we use only Indian cow ghee / butter for our dosé items.

This type of dosé is similar to the beņņé dosé without the potato filling inside, but a coating of spicy powder (pudi). it contains salt and is served with chutney and Huļi (sambar). Please note that we use only Indian cow ghee / butter for our dosé items.

This is a variant of the Tomato Utthappa. Served with sāgu and chutney. Please note that we use only Indian cow ghee / butter for our dosé items.

This is a variant of the Onion masalé dosé without the spicy masalé, but with the potato filling inside. Please note that we use only Indian cow ghee / butter for our dosé items.

This is a type of dosé that is hard to make, but tasty. Can taste bland but is served with jaggery and chutney. Definitely unique to Karnataka!

Semolina based dosé which is much thinner than the traditional dosé. Please note that we use only Indian cow ghee / butter for our dosé items.

This is a variant of the Rave dosé but contains onion pieces inside. Please note that we use only Indian cow ghee / butter for our dosé items.

This is a variant of the masalé dosé but with the spiced powder (pudi) inside. Please note that we use only Indian cow ghee / butter for our dosé items.

This is a fluffy dosé similar to the set dosé but contains vegetables, similar to a pizza. It does not contain potato filling or sambar but with sāgu.

A variant of masalé dosé but thicker (thin crust pizza thickness). It comes as a set of 3 pieces (hence the name) and is served with chutney and sāgu. Please note that we use only Indian cow ghee / butter for our dosé items.

A healthier version of dosé made from fingermillet

This type of dosé is fluffy and made with tomatoes mixed with the batter. Served with sāgu and chutney. Please note that we use only Indian cow ghee / butter for our dosé items.

Thuppa means ghee in kannada. This type of dosé is not spicy normally and is normally selected by parents for their children. Please note that we use only Indian cow ghee / butter for our dosé items.

This is a variant of the Onion masalé dosé but without the spicy masalé or potato filling inside. Please note that we use only Indian cow ghee / butter for our dosé items.

This type of dosé is fluffy and similar to the Set dosé, but the onion is mixed into the batter. Served with sāgu and chutney. Please note that we use only Indian cow ghee / butter for our dosé items.

A specific type of dosé that is served without closing at the middle when served on a plate and therefore the name! Please note that we use only Indian cow ghee / butter for our dosé items.

A healthier version of dosé made from wheat

Masalé refers to a combination of spices made into a paste. dosé is similar to crepe but without the eggs. Made with potato filling inside the dosé. Served with chutney and sambar. Please note that we use only Indian cow ghee / butter for our dosé items.

Also called ķhaali dosé in Karnataka

Masalé refers to a combination of spices made into a paste. dosé is similar to crepe but without the eggs. Made with potato filling inside the dosé. Served with chutney and sambar. Please note that we use only Indian cow ghee / butter for our dosé items.

Simple plain dosé without the potato filling or the spice powder. Served with chutney and sambar.

Same as the regular plain dosé but smaller.

A variant of masalé dosé with a Mysore flavour. Please note that we use only Indian cow ghee / butter for our dosé items.

This is a variant of the plain dosé but with the spiced powder (pudi) inside. Please note that we use only Indian cow ghee / butter for our dosé items.

This is a variant of the plain dosé. Please note that we use only Indian cow ghee / butter for our dosé items.

This is a variant of the masalé dosé with the spiced powder inside. Please note that we use only Indian cow ghee / butter for our dosé items.

This is a variant of the beņņé dosé but without the spiced powder inside. Please note that we use only Indian cow ghee / butter for our dosé items.

A unique offering similar to bhel puri

A dry mix of diced cucumber, grated carrots, diced onions, coriander and green chillies. Note that this is uncooked. Remember to specify your spice preference.

A dry mix of peanuts, grated carrots, diced onions, coriander and green chillies. Note that this is uncooked. Remember to specify your spice preference.

A dry mix of ripe pineapple, grated carrots, diced onions, coriander and green chillies. Note that this is uncooked. Remember to specify your spice preference.

A finger millet bake, burnt on the pan with oil (both sides). We also add cumin seeds, salt, chopped chillies and coriander. Ragi is considered a healthier option. Served with kadaļebéļé chutney.

A rice bake, burnt on the pan with oil (both sides). We also add cumin seeds, salt, chopped chillies and coriander. Served with kadaļebéļé chutney.

A variant of the poha but with yoghurt. Really healthy and often eaten by those who cannot eat rice on certain days.

A variant of the uppittu (upma) but much more spicier. Served with chutney.

A variant of the uppittu (upma) but with lot of vegetables. Served with chutney.

Vermicelli is soaked in water and then tossed with spices and vegetables (capsicum, coriander, green chillies, etc). Served with chutney.

The fried vadé in soaked in youghurt /curds until it is soft (unlike the traditional uddina vadé which is crispy). Chopped coriander, chillies and Bōndi (Bombay mixture) is added. Choose between sour or sweet variant.

The variant of sweet pongal, and contains the famous black pepper. Served with chutney.

Eaten often with idli, uppittu (upma) or on its own, this is a deep fried item made of urud dal and spices.

Chapați is made of wheat flour and is baked on a hot plate. sāgu refers to a side dish made with vegetables and spices.

Poori is made by deep frying wheat flour. sāgu refers to a side dish made with vegetables and spices.

We soak the fried vadé in curds until it is soft (unlike the traditional uddina vadé which is crispy). Chopped coriander, chillies and Bōndi (Bombay mixture) are added. Choose if you want sour or sweet variant.

Eaten often with idli, uppittu (upma) or on its own, this is a deep fried item made of urud dal and spices.

Simple Chapați with generous smeared with ghee and sprinkled sugar. Usually preferred for children in Mysore - Bangalore region of Karnataka.

A poha based snack eaten with chutney and is very popular across India

For kids who prefer a chocolate based drink instead of coffee or tea.

Elakki (cardamom) is boiled with chā (tea). While chā in rest of world is boiled with water, in India - it is made with milk.

The ubiquitous coffee made from Cothas beans through a filtering device. Please choose your preference of sugar.

șhunti (ginger) is boiled with chā (tea). While chā in rest of world is boiled with water, in India - it is made with milk.

Milk boiled with almond powder, sugar and turmeric. This simple, plain and unpretentious milk is a very healthy drink and is consumed as per ayurvedic recommendation across India.

Simple hot milk with turmeric. This simple, plain and unpretentious milk is a very healthy drink and is consumed as per ayurvedic recommendation across India.

Jaggery (bella) is added to the standard Kāpi (Kannadiga word for coffee). This Kāpi is consumed with milk (instead of water like almost every other country). Jaggery is a healthier version compared to sugar and this drink is very famous in Karnataka.

Healthy drink made with water

Milk is boiled with chā (tea). While chā in rest of world is boiled with water, in India - it is made with milk.

Majjigé means buttermilk in kannada - served as a drink during hot weather (unlike Kāpi / chā during cold weather). This item has several medicinal properties and is slightly salted. Very popular in Karnataka.

Simple straight natural tender coconut which is amazing for health and free of any chemicals. Nature's own summer replenishment. We only use the Indian variant.

There used to be a time when a person was considered to be rich if s/he could afford this drink!. It is cold almond milk and ideal for hot weather. Do check out the hotter variant.

Traditional yoghurt available all over in India - without sugar.

This is a variant of the Majjigé but is spicier!

Traditional yoghurt available all over in India - without salt.

A popular Karnataka origin drink that is popular during summer and religious occasions. It is a cool drink made from water, jaggery, cardamom and other spices - definitely recommended over carbonated drinks!

Salad, Dry curry, Mixed Veg sāgu, Chapați (2) / Poori (3), Sambar, Rasam, White Rice, Pudding, Curd, Pickle, Pappad (happaļa)

Salad, Dry curry, Mixed Veg sāgu, Chapați (2) / Poori (3), Sambar, Rasam, White Rice, Pudding, Curd, Pickle, Pappad (happaļa), and Ice Cream - Note that Ice Cream cannot be sent for online orders

Rice Porridge, Pappad (happaļa), Pickle, Buttermilk, Red Chutney

Dry curry, Sambar, 1 Millet ball – White Rice / 2 Millet ball, Pappad (happaļa), Pickle

If you don't like a set meal or not hungry enough, why don’t you make your own meal and pay accordingly?

Coconut chutney made with Indian coconut, salt, chillies and coriander. It is a standard component of pretty much most foods (dosé, idli, uppittu, etc.). To keep it fresh, we make this chutney several times on the same day.

A chutney made using friend lentils, coconut and red chillies. Often eaten with rotti.

This is a dish made by cooking potato, turmeric, chillies, coriander and salt. Eaten usually with dosé and poori.

Huļi in kannada (sambar in tamil) is a staple eaten with almost all foods. We cook with fresh vegetables sourced daily and add a little jaggery which is unique to udupi region. You can request the unsweetened version during lunch and dinner times only by specifying in the order details. 500 ml container

Emirates Water

Emirates Water

A sticky accompaniment to dosé, Chapați, idli and poori. Also called gojju in Mysuru region

Huļi in kannada (sambar in Tamil) is a staple eaten with almost all foods. We cook with fresh vegetables sourced daily and is made only after 11:30 am. You can also select the sweet version any time during the day. 500 ml container

A fried snack made of a long green chilli (thicker variety which is not as spicy as the thinner chilli). This is eaten usually along with tea or Kāpi during rainy days or during evenings. Please note that this item contains baking soda.

A snack made by deep frying potato and spices, usually eaten along with tea or Kāpi (coffee) during rainy, cold days and/or evenings.

A snack made by deep frying potato and spices, usually eaten along with tea or Kāpi (coffee) during rainy, cold days and/or evenings.

A famous product which is deep fried and mixed with peanuts. Served with chutney.

A famous fried product from Maddōr (near Mysore) and includes peanuts. Served with chutney.

A deep fried snack that is very common to the Mysore region that is spicy and often eaten with tea or Kāpi (coffee) during rainy, cold days and/or evenings.

A famous product from Maddōr (near Mysore) which is deep fried and contains peanuts. Served with chutney.

Thicker than the Western crisps, this traditional Indian snack is fried in coconut oil and is thicker.

Traditional flour based indian snacks fried in coconut oil. It is very popular across South India and can be circular concentric or thin strips (like french fries).

Traditional Indian snacks fried in coconut oil. Best eaten with coffee or tea

A deep fried, crispy, deep-fried tea-time snack made with onions, flour, green chilies, curry leaves, and spices.

A spicy snack with peanuts best eaten with coffee or tea, or as an accompanyment to sambar rice. Sent in 200 gram packet.

A spicy snack with peanuts, normally eaten with Bisibelebath or Mosaranna. Also amazing with coffee or tea. Sent in 200 gram packet

Traditional Indian spices made in our restaurant (finely ground). Eaten with dosé, idli, rice, etc. Price is quoted for 100 grams.

Traditional Indian spices made in our restaurant (coarse). Eaten with dosé, idli, rice, etc. Price is quoted for 100 grams.

Traditional Indian spices made in our restaurant (with sweetness added through sugar). Eaten with dosé, idli, rice, etc. Price is quoted for 100 grams.

Traditional Indian spices made in our restaurant.

Traditional Indian spices made in our restaurant. Price is quoted for 100 grams.

Traditional Indian spices made in our restaurant, to be used to make sambar (huļi). Price is quoted for 100 grams.

Traditional Indian spices made in our restaurant. Price is quoted for 100 grams.

A delicious Karnataka sweet

Grated pineapple or bottlegourd which is boiled with sugar and cardamom added to taste.

A sweet crepe that is made usually with coconut and usually eaten during festivals. Extremely tasty with ghee.

Called Shira in Udupi, Kesaribāth is a sweet semolina based dish. This variant is made with jaggery (bella) instead of sugar.

Flattened rice is soaked in water to make it soft, then mixed with jaggery, grated coconut.

Vermicelli is soaked in water and then grated jaggery added to it, along with cardamom and cashewnuts.

A classic barfi made wih peanut and jaggery (not glucose powder as is in most shops)

A small barfi that is made from flour and sugar.

A sweet crepe that is made usually with lentil (béļé) and eaten during festivals. Extremely tasty with eaten hot with ghee.

A sweet that is eaten either on its own, or usually as an accompaniment to lunch / dinner. We change the ingredients regularly - sometimes made from sabbakki, vermicelli, etc.

This is a combination of idli and vadé. It is served with Huļi (sambar) and chutney.

This is a combination of uppittu (upma) and vadé. It is served with Huļi (sambar) and chutney.

This is a combination of idli and vadé. It is served with Huļi (sambar) and chutney.

A set breakfast containing one dosé (or poori), idli, vadé, uppittu, Kesaribāth and Kāpi (or tea).

This is a combination of akki rotti (rice bake) and ragi rotti (finger millet bake). Served with kadaļebéļé (lentil) chutney.

This is a combination of a spicy and cool dishes. Bisibelebath is spicy while mosaranna gives an opposing taste and is an ideal choice for variety seekers. Very popular in Karnataka.

Really unsure of the chinese sounding name!! However, chowchowbath is an extremely famous Karnataka product which features a combination of uppittu and shira (Kesaribāth).

This is a combination of uppittu and vadé. Served with sambar and chutney.

This is a combination of idli and vadé. It is served with Huļi (sambar) and chutney.

Thuppa (ghee in kannada) is mixed with boiled rice. This dish is made from pure Indian cow ghee and is popular in Karnataka. Served with sāgu.

Very unique to South Canara region. An item similar to the pulao known across India. Served with curd raitha.

Very unique to Bangalore - Mysore region, this is boiled lentils mixed with spice powder. Served with curd raitha.

This is a variant of the brinjal rice but made with potato instead.

Raw mango is grated and added to the chithranna. Chithranna is prepared by mixing cooked rice with lemon juice, fried mustard, peanuts and curry leaves.

A healthy on the stomach product made by mixing yoghurt / curd and boiled rice. We enhance the flavour by adding pomegranate seeds, chopped chillies and coriander leaves.

Chithranna is prepared by mixing cooked rice with lemon juice, fried mustard, peanuts and curry leaves. It is very popular in Karnataka and across the south of India.

Gojjavalakki is a specific flattened spiced dish (with little sweetness added for the Udupi flavour). It is extremely popular in Karnataka - especially in Mysore - Bangalore region. This dish has roasted peanuts, mustard seeds and curry leaves. Served with chutney.

‘Bāth’ means rice in Kannada. Depending on time and day of week, cut brinjal or capsicum is tossed in a pan and mixed with cooked rice, curry leaves and spices. Eaten across Mysore - Bangalore, the spiced and tangy preparation gives the name ‘vangi’.

‘Bāth’ means rice in Kannada. Depending on time and day of week, cut brinjal (badane) is tossed in a pan and mixed with cooked rice, curry leaves and spices. Eaten across Mysore - Bangalore, the spiced and tangy preparation gives the name ‘vangi’.

‘Bāth’ means rice in Kannada. Depending on time and day of week, cut capsicum is tossed in a pan and mixed with cooked rice, curry leaves and spices. Eaten across Mysore - Bangalore, the spiced and tangy preparation gives the name ‘vangi’.

A methi flavoured rice with spices. Eaten across Mysore - Bangalore.

‘Bāth’ means rice in Kannada. Depending on time and day of week, soaked peas (bataņi) are tossed in a pan and mixed with cooked rice, curry leaves and spices. Eaten across Mysore - Bangalore, the spiced and tangy preparation gives the name ‘vangi’.

A unique south Indian flavoured rice.

Very common in Brahmin and Iyengar families of Karnataka, this flavoured rice includes peanuts.

Simple, nourishing white boiled rice. Can be eaten with huļi (sambar) or just with ghee and salt.