Mysore Cuisine in September 2025: Biryani, Breakfasts, and India's Food Identity

When you think of Mysore cuisine, the bold, aromatic food traditions from southern Karnataka centered around rice, lentils, coconut, and spices. Also known as Mysore-style South Indian cooking, it’s not just about dosas and idlis—it’s a whole way of eating that connects daily meals to festivals, family, and regional pride. This September, the focus wasn’t just on recipes. It was on understanding how food works in real life: how people actually eat biryani at home, why no one can agree on India’s national dish, and which state serves the best morning meal.

Take biryani, a layered rice dish with meat or vegetables, spices, and saffron, popular across India but prepared differently in every region. Also known as Hyderabadi biryani or Lucknowi biryani, it’s often treated like a ceremonial dish. But most people don’t know the right way to eat it—no forks, no mixing, no rushing. The guide on biryani etiquette breaks down exactly what to do, what to avoid, and which side dishes like raita or mirchi ka salan make the meal complete. Then there’s the big question: does India even have a national dish? Spoiler: it doesn’t. But khichdi, a simple mix of rice and lentils, eaten from Punjab to Bengal, often served to the sick and celebrated as comfort food. Also known as kitchari, it’s the quiet contender no one talks about but everyone eats. Meanwhile, dosa, a crispy fermented rice crepe, especially famous in Karnataka and Tamil Nadu. Also known as dose, it’s the breakfast that started a thousand debates—and we ranked the best versions by state, including how much they cost and where to find them if you’re traveling.

And if you’ve ever been to an Indo-Guyanese wedding, you’ve probably seen seven curries on the table. That’s not a typo. The seven curry, a traditional spread of seven distinct vegetarian curries served at weddings in the Caribbean Indian community. Also known as Indo-Caribbean seven curries, it’s a cultural bridge between India and the diaspora, with recipes passed down for generations. We broke down what those seven are, what people swap in today, and how to make enough for 20 guests without losing flavor.

What ties all these posts together? It’s not just recipes. It’s the stories behind how food is served, eaten, argued over, and loved. You won’t find fluff here—just clear, practical insights from people who live this food every day. Whether you’re trying to nail biryani etiquette, understand why khichdi might be India’s true national dish, or plan a breakfast tour across southern India, what follows is everything you need to know—no guesswork, no hype, just real food, real context, and real answers.