It's is a breakfast for all your senses. Imagine this: the weather is cold, perhaps even drizzling a bit outside. Among the pictures your mind conjures is that of a crispy dosa, with a dollop of desi butter, is sure to work up your appettite.
Then head straight to Mylari Hotel (right side from Vani Vilasa Ursu Girls School side) on Nazarbad main road. The hotel, though situated in the heart of the city, is a ‘no frills’ place. Unlike most of the restaurants, that boast of dazzling interiors, besides a big menu, all you have here is only two to choose; dosa or idli, the princely menu that has trusted takers from six decades.
N Mylareshwara Swamy started the hotel ‘Mylari’ about 60 years ago. Initially, he had a few customers, but that didn’t deter him. As the days passed, dosa with the dab of butter, that melts away the moment it is placed inside the mouth, became a hit. Since then, Swamy never looked back and went on to carve a niche. Its been 20 years for his death, his son M Rajashekar is continuing his father’s legacy, uninterrupted.
“The perfect time to savour dosa is from 7 am to 12 noon and 5 pm to 8 pm. Dosa stuffed with ‘pallya’, served on plaintain leaf spread on a plate, and coconut chutney, completes most of the order here. Surprisingly, it still enjoys its popularity amid dosas of types filling the menu of late. At times owing to huge rush, customers are forced to stand outside. They don’t mind waiting, but keep peeping inside only to seize the place as soon as
someone finishes the finger-licking-good dosa”, said Rajashekar.
When City Herald asked why he hadn’t added new food items in the menu?, he proudly says ‘the demand for dosa here is such that, you are left with no time to think of another. As soon as a customer/s is served with a plate of dosa, the server doesn’t forget to ask ‘do you want another? While regular customers say yes, as they are addicted to it, it’s only the newcomers who are reluctant to order until the dosa served is finished.
Obviously, the newcomers will also ask for another as soon as they empty the plate, such is its taste that lingers on for a long time.
A waiter, with a tray filled with dosas, walks along the aisle asking if the eaters need another helping. As soon as one says yes, the bisi bisi (hot and hot) dosa is placed in your plate.
Walls decorated with tiles to a height and neatly painted, gives a simple but neat look of the interior, making one feel comfortable while treating his hunger pangs. Apart from locals, tourists too form the chunk of customers here. “Most of the tourists coming to Mysore will be carrying an advise from their relatives or friends. ‘Don’t forget to taste ‘Mylari Dosa’, that has become more of a brand. All you pay for a plate is Rs 15 and it would not be an exaggeration to say, you are sure to force yourself to have more,” says Rajashekhar.