#MysoreFoodTrail #MuttonPulav #GourmetOnTheRoad
The iconic Hanumanthu Hotel in Mysuru is famous for its mutton pulav that patrons relish from six am each morning! The restaurant, now looked after by the second and third generation, father-son duo of, Parmesh and Vishal cooks all its food on firewood.
In this episode of Gourmet On The Road, we get an exclusive insider access to the kitchens of this legendary establishment and a closer look at how their iconic mutton pulav is made. Aside from the generous serving of Mutton Pulav, Food Lovers’ Editor Kripal Amanna samples some Mutton Boti and a plate of Mutton Chops.
This restaurant, part of Mysore’s rich culinary history is a must-visit!
GOURMET ON THE ROAD RATING
mutton pulav
the gentle masala spicing makes this a fragrant biryani. perfectly cooked pieces of mutton, with a slight bite. the organ meat and fat of the mutton intensifies the meaty flavours in this biryani.
10/10
Rs. 200 for full plate. Rs 160 for half a plate.
mutton chops
The gravy carries the flavour of the fat and meat. This style of preparation highlights the flavour of the meat through and through.
9/10
Rs.120
mutton boti
The liver, intestines and other offal meat are flavourful, perfectly tender, not leathery or rubbery! The gravy is thick, almost creamy and unctuous. The masala does not overpower the meat.
8/10
Rs 120
ADDRESS - Hotel Hanumanthu Original 1930, 1720, Akbar road, Mandi Mohalla, Mysuru, Karnataka 570001
LOCATION TAG - goo.gl/maps/de...
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23 авг 2024
