Food Talk
Mysore pulav
 Pushpesh Pant

Mysore, a delightful destination full of compelling attractions, has in recent years often been upstaged by the much younger Bangaluru — the state capital and the much-hyped ‘Indian Silicon Valley’ constantly groaning under the painful weight of its ‘success’. There was a time, when Mysore was synonymous with fragrant sandalwood, gorgeous silks, colourfully caparisoned elephants, dazzling Dasehra celebrations and much more. A pleasant climb up the Chamundi Hill provides a breathtaking view of the city spread out till sight can scan, the gem-like palace standing out amidst plebian buildings. The Ranganthittu bird sanctuary, the evocative ruins of Sri Rangpattam on the island on Cauvery that once served as Tipu Sultan’s citadel continue to attract tourists like a powerful magnet.

For lovers of food, Mysore is a Mecca of sorts — more a vegetarian’s paradise. Mysore Bonda figures prominently in the snacks menu of many a Madrasi eatery, and Mysore pak is one of the few genuine ‘southy’ sweets. The set dosai is a very special delicacy in this city — spongy and airy like a well-made pancake — a refreshingly different offering from the paper-thin crisp variety encountered at commercial outlets — masala or sada. The Mysore dosa are lined generously with tasty red chutney and the masala is subtler than the run of the mill stuff. But all that is a different story. We have always wondered about the local non-veg repast. Surely Tipu’s legacy extends beyond the historic sword and the Toy tiger that chewed British soldiers on command! Where are the lost culinary gems?

We are happy to report that our sleuthing is slowly bearing fruit. At the King’s Court Hotel in Mysore we were served a Mysore Pulav that recalls biryani very different from the popular Hyderabadi version. Its lineage may not be pure princely — flavours of neighbouring Coorg and Kerala register their presence unmistakably — but we are not complaining. Enjoy.

CHEF’S SPECIAL

Ingredients

Mutton 500 gm
Rice (preferably Basmati) 1¼ cup
Turmeric powder ½ tsp
Ghee 3 tbsp
Sultanas (kishmish) 2½ tbsp
Cashewnuts 2½ tbsp
Onion (medium & chopped) two
Tomatoes (medium & chopped) three
Green chillies (slit) three
Sprigs coriander leaves (chopped) three
Stalks curry leaves two
Curd (whisked) ½ cup
Fresh coconut (medium sized, grated ground to paste) ½
Salt to taste

For Spice Paste

Garlic 6 cloves
Ginger (chopped) 2 inch piece
Cinnamon (broken into pieces) 5 cm stick
Cloves three
Fennel seeds 2 tsp
Red chilli powder 2½ tsp
Coriander powder 1 tsp
Black pepper powder 1 tsp
Turmeric powder 1 tsp
Water ¼ cup

Method

Wash the meat and drain, cut into pieces.

Boil ½ cup water in a thick-bottomed pan and cook the meat for about 45 minutes.

Pick wash and drain the rice. Place it in a pan with turmeric, 1 tsp salt and 3`BE cup lukewarm water, and stir gently. Bring to boil, lower heat, cover pan and cook till water is absorbed. Keep aside.

Ground all the ingredients listed for the spice paste.

Heat ghee in a pan, put in the onions and stir-fry till golden brown. Reduce heat, stir in spice paste and fry for another five minutes, stirring constantly. Add meat with stock, salt and about `BC cup water, and simmer over low heat for about 10 minutes. Stir in tomatoes, green chillies, coriander leaves, curry leaves, curd and coconut paste. Cook till gravy thickens remove from heat.

Line a thick-bottomed pan with ghee, spread in it alternate layers of meat and rice ensuring that the topmost layer is rice. Garnish with fried resins, sultanas, cashew nuts, and fried onions, green chillies, etc.

Cover and place on very low heat on a heated tawa for about 10 minutes.

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