Cooking Nati Koli Palav in 4-Kilo Batches! 30-Year-Old Legacy Non-Veg Supriya Mess in Mysuru 🍲🔥
The folks of Mysuru love their messes – those traditional, non-vegetarian eating houses tucked into the heart of the city. You don’t even need to look for the signboards; you can identify them by the rich aromas that waft out onto the streets.
Out here, the fare is always fresh, cooked to closely guarded family recipes, mostly by the menfolk. This afternoon, I paid a surprise visit to Supriya, a 30-year-old eatery that takes immense pride in its nati koli palav. To ensure the dish is always served piping hot and at peak freshness, they strictly cook in small, precise batches – using just two kilograms of meat and rice at a time.
Even on a Monday – a relatively slack day for the business – the tables were replete with a delicious array of rustic, meaty delicacies. From a surprising and highly popular fish curry to a unique palav rice that blends long-grain aromatic basmati with short-grain Kolam rice, the flavors here are deeply compelling.
Join me as we step into the kitchen with the owner, Mr. Mahadeva, to see the midday lunch rush prep, explore the menu, and experience some warm local hospitality.
What I ate:
Nati Koli Palav
9/10
Rs. 220 for full plate
Liver + Country Eggs
8.5/10
Khaima Curry
8.5/10
Mutton Chops Curry
8.5/10
Chilli Chicken
8/10
Bheja Pepper fry
8/10
Boti Fry
8/10
Note: I paid Rs. 820 in all for the dishes I tasted. It could happily feed two or three.
Happy Eating! 🙏
Kripal Amanna
Gourmet On The Road & Founder,
Food Lovers TV
📍 Details:
Supriya Restaurant, Kshetraiah Road, Chowk, near Banumaiah, Devamba Agrahara, Mysuru, Karnataka 570004; tel: +91 99169 84455
Google Maps: https://maps.app.goo.gl/QqQUpR1k9Da6mHPG8
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28 Comments
Karthik Junior Devadat Padikal❤
Gadag vlog 🙏
When was your next Udupi and Kundapura tour for Gurmeet on the road
Recent episodes are quite interesting, as if we are watching the flavour's of Karnataka..You touching the roots of cooking and making us to experience the food history..
I had been to this hotel a couple of months back with my family, and my experience was awful. Biryani was full of cinnamon flavor, chicken was uncooked and hard to chew, mutton chops were full of clove smell. I would not recommend this hotel.
Tempting delicacies ❤ thank you sir for covering this.
ಸಾರ್ ಮೊದಲು ನಂದಾ ಹೋಟೆಲ್ ನಲ್ಲಿ
Note : It's Layered Chicken Pulao 🐔
Mast solid 👌💪🪨 ghaat ch 🤙 dke khaye miyan kripal ❤❤❤
❤
ಅಣ್ಣಾವ್ರ ಪೋಟೋ ನೋಡುಡ್ವಿ 😍😍
ಶೀಘ್ರದಲ್ಲಿ ಭೇಟಿ ಗ್ಯಾರಂಟಿ
Telugu food
❤❤❤
Amazing vlog sir. Love from Canada
Sir I love watching all your episodes. They are mouthwatering and special.
I like how the guy is standing right behind Kripal Sir informing him of the flavour profiles. It’s like he was waiting to tell him. So nice and genuine! Typical Mysore feel!
Nice 👌🏻 owner is very humble explained everything very well 👍🏻pulav looks flavourful and stew looks tasty 😊
Sir please visit Mumbai & do a food blog.
♥️♥️♥️👍👍👌👌👌🩵🩵💙💜💜💜💜💙🩵🥰🥰🥰🥰🥰 wow.. yummy 😋 ek no..❤❤ FROM SAMBALPUR CITY ODISHA 🇮🇳
Why only cash payment
Cash only payment is a big no no…
One of my favorite non veg hotel in mysore.. I love pulav here….
It does not look like the real Naati Koli Biryani. I think it is the Mote koli biryani. The skin of it and the eggs from it.
Kripal – Wow Factor Kudos to the legacy when you hear next generation and big salute to Karthik after studying Masters overseas has come down to continue and extend the lovely family tradition – Great inspiration – thank you for such lovely family enterprise – Cheers Happy Eating 😊😊😊😋😋😋🤩🤩
1:11 Devadat Padikkal 😍
Wow even non veg food you happy in India
I am not happy anything in Vietnam non veg food
Veg or non veg I did not enjoy anything in Vietnam