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Mysuru Dasara is a grand celebration of culture and tradition celebrated in Mysore. This year, it is being celebrated from September 22, 2025 and will come to an end on October 2, 2025. This festival brings the city’s rich culinary heritage to the forefront for visitors to enjoy the local foods. During these ten days of vibrant festivities, cultural performances, and temple festivities, food lovers have the best chance to explore the authentic local flavours that represent Mysuru’s gastronomic identity.
The festival streets and eateries come alive with aroma-filled kitchens serving specialities prepared using time-honoured recipes. Whether it is the melt-in-the-mouth Mysore Pak, buttery Davangere Benne Dosa, or wholesome Ragi Mudde, every bite offers a taste of heritage and culture. Mysuru Dasara thus becomes more than just a visual spectacle - it is a culinary journey that connects the flavours of the region. Here are five quintessential Karnataka dishes you must try during the celebrations.
Mysore Pak
Mysore Pak is an iconic sweet hailing from Mysuru, prepared with ghee, gram flour, and sugar. It has a rich, melt-in-mouth texture which is both crumbly and soft. Prepared in large quantities during the Dasara festival, mysore pak represents prosperity and festivity. The aromatic ghee, when paired with the delicate sweetness, makes it an absolutely irresistible dessert. Offering Mysore Pak to loved ones during Dasara is a tradition that reflects the festival’s grandeur.
Davangere Benne Dosa
Davangere Benne Dosa is one of the iconic South Indian dishes hailing from Davangere. Unlike the regular dosas, it is generously lathered with locally churned butter, which gives it a rich, aromatic flavour. The dosa is thin but crisp, cooked on a high flame to get a golden-brown hue, while the butter melts into its folds for a melt-in-mouth experience. Served with coconut chutney and spicy sambar, it is a favourite breakfast item. It is a must-try local dish for food lovers during Mysuru Dasara to savour this iconic treat.
Ragi Mudde
Ragi Mudde, or finger millet balls, are a staple in Karnataka, particularly enjoyed in rural households during the festivities. Prepared by cooking ragi flour into soft, thick balls, ragi mudde are usually enjoyed when paired with sambar, saaru, or spicy curries. They are also a wholesome and healthy option amidst the festivities. During Dasara, many local food shops serve it as part of a traditional Karnataka thali, allowing visitors to experience the authentic flavours of Mysuru’s culinary roots.
Hunsur Style Bamboo Biryani
Hunsur Style Bamboo Biryani is a dish native to Karnataka’s Hunsur tribe, where fragrant basmati rice and marinated meat or vegetables are cooked in bamboo over a slow fire. This method infuses the biryani with a slight smoky aroma and earthy flavour, which makes every bite rich and full of aroma. Often garnished with fried onions and fresh herbs, it is an absolute festival favourite in Mysuru. During the Dasara, food stalls and local eateries serve this speciality, letting visitors taste authentic traditional culinary artistry.
Mulbagal Dosa
Mulbagal Dosa is a speciality hailing from the Mulbagal region of Karnataka, loved for its thin, crisp texture and slightly tangy fermented batter. Served with coconut chutney and sambar, it strikes a perfect balance of crunch and softness. The unique preparation style and flavourful accompaniments make it a must-try during Mysuru Dasara, allowing visitors a true taste of Karnataka’s diverse regional cuisine.
