Mylari hotel since 1938 — Hotel in Karnataka

Soft-yet-crisp texture: These dosas are famous for being crispy at the edges but incredibly spongy and light inside, offering a melt-in-your-mouth experience . •Simple serving, big flavor: Folded neatly with a dollop of white butter on top, accompanied by a green coconut chutney (no sambar) and a mild vegetable sagu filling . •Wood-fired aroma: Cooked on a traditional wood-fire griddle, lending a subtle smoky richness that enhances the flavor . •Secret recipe legacy: Prepared using an 88-year-old family recipe, passed down from the founder’s grandmother, maintaining a secret blend cherished by generations.

Where & When to Go •Location: Shop No. 79, Nazarbad Main Road (look out for the green board reading “Old Original Hotel Vinayaka Mylari”) near Giri Stationery . •Timings: 6:30 AM–1:30 PM, closed mid-day (1:30–3:00 PM) and on Wednesdays; reopens till 9 PM . •Best time: Arrive early around breakfast time to Soft-yet-crisp texture: These dosas are famous for being crispy at the edges but incredibly spongy and light inside, offering a melt-in-your-mouth experience. •Simple serving, big flavor: Folded neatly with a dollop of white butter on top, accompanied by a green coconut chutney (no sambar) and a mild vegetable sagu filling. •Wood-fired aroma: Cooked on a traditional wood-fire griddle, lending a subtle smoky richness that enhances the flavor. •Secret recipe legacy: Prepared using an 88-year-old family recipe, passed down from the founder’s grandmother, maintaining a secret blend cherished by generations. •TripAdvisor users rave it’s “the spongiest, softest, most divine smelling dosa” they’ve ever tasted . •From Reddit (r/india): “Off the charts… melt in your mouth Dosa with homemade butter on the top”. •Bloggers describe multiple dosa servings over filter coffees, driven by irresistible taste.

Where & When to Go •Location: Shop No. 79, Nazarbad Main Road (look out for the green board reading “Old Original Hotel Vinayaka Mylari”) near Giri Stationery. •Timings: 6:30 AM–1:30 PM, closed mid-day (1:30–3:00 PM) and on Wednesdays; reopens till 9 PM. •Best time: Arrive early around breakfast time to avoid the queue and secure a table inside the tiny, 6-table eatery.

Experience Tips •Beat the rush: Open early and seats fill up fast get there by 7 AM if possible. •Share benches: It’s communal seating—be prepared to sit alongside strangers. •Focus on dosas and coffee: The menu is minimal: dosa, masala dosa, idli, and strong “filter kapi”. •No sambar required: Authentic Mysuru style doesn’t include sambar here; chutney is the star.

Final Verdict: 5/5

If you’re in Mysore, Mylari Dosa isn’t just food—it’s a cultural icon. The blend of soft, buttery goodness and historical legacy makes it a must-try. Not just a meal, but a sensory journey—one that has you ordering “one more dosa” before you realize yavoid the queue and secure a table inside the tiny,...

Mylari Restaurant: Butter, Bliss, and a Trip Down Dosa Memory Lane!

Step into Mylari on Nazarbad Main Road, Mysore, and you’ll swear you’ve stumbled onto a slice of heaven where dosas come with a bit of magic—and about a pound of butter! This place has been my go-to since the early days, and while it’s expanded a tad, it hasn’t gone fancy or tried to wow us with chandeliers or golden tablecloths. Nope, Mylari knows what’s important, and it’s not Instagrammable decor—it’s dosas that could convert even the most serious carb-dodger.

These dosas are a masterpiece, crispy on the outside, melt-in-your-mouth on the inside, with a glorious glob of butter that’s sure to up your cholesterol just by looking at it. And the idlis? I’m convinced they hired a team of clouds to perfect them. Soft as cotton and pure bliss to eat, they practically dissolve before you can even chew. In the old days, these came with a unique masala dal gravy—a secret weapon of deliciousness that’s now sadly gone AWOL. Lately, we’ve been getting kurma with our idlis and dosas instead. Don’t get me wrong, kurma’s fine, but come on, Mylari, bring back that dal gravy! I’d trade half my dosa for one more taste of that stuff.

Pro tip: show up early, my friends. Not just to grab a table and skip the line, but to actually park without needing to master the art of bumper-to-bumper ballet. The parking here is tight, to put it mildly. And if you drive anything bigger than a matchbox car, you’ll want to snag a roadside spot before things get too packed. (And no, I’m not suggesting we turn the road into a parking lot, but hey, we’ve all been there!)

Alright, I’ll admit it—I might sound like a hometown fanboy here, biased by a serious love for Karnataka and Mysore’s timeless charm. But I’m also a northerner by birth, so when I say Mylari’s got some of the best dosas and softest idlis around, you know I mean it. It’s not just food; it’s a nostalgic experience. In a world of chains and constant makeovers, Mylari stands proud, reminding us all that sometimes, simple really is best. Hats off to them for keeping it real and resisting the urge to “modernize” every corner of their place.

So, if you’re craving a dosa experience you’ll be talking about for months, Mylari’s the spot. Come hungry, come early, and if you’re lucky, maybe one day they’ll surprise us all by bringing back that...

They say that the Mylari Dosa in Mysuru is the softest dosa one can have. They are the softest dosas with a huge dollop of white butter on top. If you’ve eaten parathas for breakfast in dhabas in Punjab, you know that huge dollop of butter that gently melts on the warm paratha. Mylari dosas have something similar going for them. Butter makes everything yummy anyway, but the original Mylari dosas are so delicious that the butter elevates it to a whole new level, that will never make you like any other dosa you ever eat.

On my recent trip to Mysuru, I set out to look for the ‘original’ Mylari dosa. You can’t come all the way to Mysuru and not have one, can you? Mysuru is the birth place of the Mylari dosa, after all. My search brought me to a small but super crowded eatery in Nazarbad – the Original Vinayaka Mylari Hotel. It is a really small eatery with about six tables and just about five items on their menu. It is so cozy that you are sure to bump elbows with your neighbor when you eat. Moreover, your neighbor would likely be a complete stranger – a standard feature for solo travelers like me anyway.

I spent three days in Mysuru, roaming around, not understanding most of what I was being told. But ordering in a restaurant ain’t that hard, thankfully. Kannada does borrow quite some words from Hindi and Sanskrit so if you know either, you would most likely be able to figure out the gist of what is being said, though you may not be able to respond back in the same language. That apart, ordering at the Original Vinayaka Mylari will not be a challenge, you just say what you want to order and voila! There is...