MYSORE
Two competing shops both claim the 'original' Mylari legacy after a family split — both are legitimately excellent and both sell out their limited daily batter by mid-morning, so arrive by 8am, not 10am
Hotel Original Vinayaka Mylari, tucked in a lane near the Nazarbad police station, traces its origin to a family recipe developed by the proprietor's grandmother, Gowramma, in the late 1930s. It is widely credited as the originator of the distinctive Mysore-style masala dosa, made with a garlic-and-red-chili chutney spread beneath the batter rather than the potato filling used elsewhere in South India, and has stayed a single, unbranched outlet for generations, unlike the numerous imitators that have adopted similar names across the city. The dish and this eatery are now inseparable from Mysore's culinary identity.
