It goes without saying that dosas and idlis rule every menu card in Mysore, but the variety that you get to enjoy is wide. In dosas, one must try Rava Dosa, Set Dosa and Steam Dosa. One thing that we had almost every day in breakfast was Thatte Idlis. Our lunch mainly included Kosambari (a typical south Indian salad), Tovve (a dal-vegetable curry), Huli (a local dal recipe), along with papad. You can try a whole lot of local cuisines at Ashoka Road, home to the oldest restaurants of the city.