Culinary Journey

By Manish Gupta
Jul 28 2019 1 min read

Three meals. Three new experiences. On an official trip, from Bengaluru to Mandya and back. The day began with a stop at SSD Bidadi on the Bengaluru-Mysuru highway.  The most famous of them all and a legend in it's own, they serve the Thatte Idli. True to its name, the Idli is flat and big and is almost 2-3 times the size of a regular one. With a knob of butter on top, the texture is also bit different because of addition of sabudana to the Idli ingredients.  Lunch was at Krishna Mess, Kollegala in Chamrajnagar district. A home mess, served food on banana leaves. No frills homemade food with unlimited supply of vegetable, chapati, papad, rice and buttermilk. And all this for 50/ per head. The experience of having food in this kind of seating was exceptionally different. On way back, stopped at Maddur Tiffanyss, Maddur on the Mysuru-Begaluru highway. Known for their Maddur Vada, the vada derives its name from the place itself. Made of rice flour, semolina and maida with stuffing of sauted onions. One bite and I realised all that hype around this vada was real.

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