-Meghana Harikumar (cbedit@imaws.org)
The Mysore masala dosa, churmuri, and yoga of Mysuru, an ancient city, are universally acclaimed. Mysuru was always said to be for retired people who like to relax and drink masala dosa and filter coffee. Well, that is no longer the scene. Numerous innovative culinary and hospitality trends originate in Mysuru.
The well-known Cubs café was established in Mysuru in 2006, just as Bangalore was awash in hookah lounges and Café Coffee Days. It is said to have started the Mysuru café culture. Mysuru’s bakery and café culture did not significantly change over the next ten to fifteen years. It was the bread shops and the side of the road slows down for salvage for the youthful age and the laid-back eateries for the more seasoned age.
It is also said that from 2015 to 2019, Mysore’s first open pub opened. Because of the tourists from other countries, bars and restaurants were very popular. During the time that Yoga in Mysore was gaining international renown, the city underwent a significant transformation. Many homemakers set up home kitchens and messes to serve the foreigners fresh Indian-style, Sattvic, and occasionally English breakfasts that were prepared at home.
Slowly, the city’s way of life, food, and hospitality are all drastically changing. Not to mention the most recent coffee and baking scene in the royal city. Mysuru now has a lot of cafes, many of which are becoming popular with both locals and tourists alike. Dina Weber, a frequent traveler from Bielefeld, northwest Germany, founded SAPA Sourdough & Pastry on her first trip to India in 2014 and marked the most recent significant shift. The food and baking industry is now talking about SAPA. The days when people drove to Mysuru to see the Palace are long gone. Individuals drive from different urban areas to Mysuru to visit SAPA Sourdough and Cake and chasm on their popular Doughnuts and Sourdough indulgences. The furthest down the line expansion to the pattern is the White Teak Roastery which serves high quality espresso and speciality heats like a Croffel which is a half and in the middle of between a waffle and a croissant.
“Before, there were more traditional bakes like puffs, bread, and buns available, so there were fewer modern trends in Mysuru. Dina Weber, founder of SAPA Sourdough & Pastry, stated, “It is very heart-warming to see people of all age groups eager to try out the new shapes of baking.”
Furthermore, the newest baking fad is healthy. Sourdough is good for you. Numerous individuals are looking for food-related health benefits. We use fresh, seasonal fruits in the desserts, and sourdough is more bio-available with nutrients and easier to digest, so it works for many people with sensitivities as well. The young crowd wants to try new foods post-Covid thanks to social media. Dina added, “People come to SAPA for the quality and variety we serve, even though we are slightly more expensive than the local bakeries and cafes.”
According to White Teak Roastery founder Vasanth Venkatesh, “People in Mysuru are looking to try out interesting new flavors.” We decided to open an artisanal coffee roastery in Mysuru because we needed a new place that didn’t just serve dosa and filter coffee. We believed Mysuru should encounter the Bean to Cup venture. The people of Mysuru have money, but they don’t have a good place to spend it on baked goods or coffee.
“Mysurians did not have a good place to drink and work, and the new working out of office following COVID is also present in Mysuru. Our bistro has now turned into a gathering center point and we love to see Mysuru like this. Mysuru has always had the best filter coffee, but the most recent specialty coffee that tastes like a real coffee bean is now available, and people love it. Mysoreans are also experimenting with new food trends. These days, they are more likely to order American or Italian food when they enter a restaurant,” he added.
“After Cubs, I started Crumbs in 2018, and I’ve seen the food and baked goods market in Mysuru change since then. After the standard butter cream cake, it was pastries. After that, the soymilk cream pastries took over, and fondant cakes became the rage. These days, it’s multigrain bread, and we make loaves of bread and biscuits with almond flour and millets flour. According to Madhu, Crumbs’ founder, “Customers in Mysuru want food and bakes that change frequently.”
He continued, “Customers are asking for a variety of cuisines, a place to sit and relax, or a place to spend an evening with their loved ones.” Dolphin Bakes and Ice Cream’s founder, Mohammed Nizar, stated, “We have 14 outlets in Mysuru, and the customers ask for new types of cakes every day.” They ask us to make a design they saw on social media and bring it to us. We do. Although we are primarily a bakery, we also started a café because customers wanted to sit down and try new foods.We are not dissatisfied with the rapid transformation of the Mysuru dining and hospitality scene. With the new Mysuru-Bengaluru expressway, one can get to Mysuru in just 45 minutes and savor the city’s evolving culinary scene.
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