Culture of Mysore

Mysore is dubbed as the Cultural Capital of Karnataka. Since the heydays of the Vijayanagar Empire and the Wodeyar rulers, the city has embraced all religions and people with open arms. Today, the city is well known for its lavish palaces, museums, and the festivities. From Mysore Pak to Mysore silk saree, the city has branded itself via various food and handicraft. The city is also a popular hub of handicraft, paintings, and silk production.

Climate of Mysore

Mysore weather is mostly temperate throughout the year. The temperatures during summer in Mysore are not as scorching as in the northern Karnataka. Due its higher elevation, the city experiences a pleasant weather condition. October through March is the best time to visit Mysore, be it a family holiday or a honeymoon. Avoid visiting Mysore in the monsoon season, when the rainfall is too heavy.

Food of Mysore

Mysore food has influences from the traditional Udupi cuisine. Served with sambhar and coconut chutney, Mysore Masala Dosa is a common breakfast here. Mysore Pak is another specialty which perhaps originated from the city. This sweet dish is generally made out of gram flour and sugar. Other staple food in Mysore are:

Bisibele Baath: Made of rice and lentils

Raagi and Akki Rotis: Made of raagi or rice flour

Raagi Mudde

On formal or ceremonial occasions, lunch or dinner is served on a plantain leaf. Dinner or lunch spread includes gojju (a sweet curry), rasam, chutney, and papad.

Festivals of Mysore

Celebrated every year in September or October, Dussehra or Dasara festivities in Mysore were started by Raja Wodeyar I in 1610. On Vijayadashami, the last day of 10-day Dasara celebrations, there is a special prayer ceremony to Goddess Chamundeshwari. Later, a ceremonial procession, known as Jumboo Savari, passes through the streets of Mysore. This stately procession includes the idol of the Goddess Chamundeshwari, decorated elephants, and colorful tableaux.