Mysore is a deeply vegetarian city — the Wodeyar maharajas were Hindu and the tradition runs deep. South Indian breakfast is the high point of the day: idli, vada, and masala dosa served with coconut chutney and sambar, ideally eaten at a crowded canteen before 9am. Midday thalis are the main meal, with rice, dal, and an array of vegetable dishes. The city's most famous food contribution is mysore pak, a dense, ghee-rich sweet that the royal kitchen invented in the early 20th century.
The best eating is generally in the old city centre around Devaraja Market and along Sayyaji Rao Road. Evening street food picks up around the palace grounds and the KR Circle area.