Both food preparations (dishes in thousands marked by awesome diversity) and manner of cooking (cuisine) them used to be closely linked to specific cultures and geographic regions. Cuisines used to be primarily dictated by the ingredients readily available locally in respective regions across the world. These time-honoured features are history in our times, thanks to cross-cultural mix-up facilitated by ease and speed of travel as well as unhindered trade between regions irrespective of distance separating them. Mysuru, noted for the slow pace of life by its residents until not too long past characterised by steadfast clutching to traditions and customs, particularly in the matter of food consumption as well as cuisine, has welcomed into its belly as it were dishes that are served in eateries virtually in any region globally. One can observe this food-related metamorphosis in greater force in the country’s mega cities, nearest such location to Mysuru being the State’s capital Bengaluru. Mysureans in their eighties and nineties can vouch that dishes such as bhelpuri and paavbhaji were nowhere in their food radar during their early life.
Food consumption as a heritage in hiding and also a legacy of centuries vintage may have stood the test of time in rural regions across the country even to this day. While urban spaces, including cities of the kind of Mysuru may have taken the brunt of cross cultural contamination resulting in a flood of exotic foods, dishes such as Masaala Dosa, Mysore Pak and so on still hold their sway on those who patronise the time-honoured delicacies.
