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Explore Cooking Nati Koli Palav in 4-Kilo Batches! 30-Year-Old Legacy Non-Veg Supriya Mess in Mysuru 🍲🔥 with 357,730 views, 3,967 likes, and 155 comments. Experience the impact of this video content that has captured audience attention.

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 ❤️ SUPPORT FOOD LOVERS TV ❤️ If you enjoyed this video, please consider supporting Food Lovers TV by joining our membership community on YouTube by hitting the ‘Join’ button below or on the home page. You could pledge a nominal sum and receive special privileges like behind-the-scenes footage, shoot updates, access to live Q&A's and more. You could also support us on our Patreon page. 🔗https://www.youtube.com/channel/UC-Lq6oBPTgTXT_K-ylWL6hg/join https://www.patreon.com/foodloverstv Our vision at Food Lovers TV is to be India’s most vibrant, and more importantly, trusted food content platform. As you may be aware, content on Food Lovers TV is free of commercial constraints as guided by our credo: truth in food. We seek out deserving stories to be told sans any financial consideration from eateries featured. We have chosen not to put up a paywall as we want our rich content to remain accessible to all. Independent food journalism – free for everyone, supported by those who can. You can also make a one-time, direct contribution via UPI to our bank account (UPI details as below) A/c name: Hospitality Initiatives India Pvt. Ltd. editor-foodlovers.in@okhdfcbank Please email the transfer details to [email protected] once you have made a contribution. Note: This is purely voluntary, no compulsions. Thank you. Team FLTV 🙏😋 🔗Subscribe: https://www.youtube.com/@FoodLoversTV Connect: 📸 Instagram: https://www.instagram.com/foodloversindia https://www.instagram.com/kripalamanna 📘 Facebook: https://www.facebook.com/foodloversmag Subscribe To our second channel at https://www.youtube.com/c/KripalAmannaVlogs #GourmetOnTheRoad #FoodLoversTV #KripalAmanna #SupriyaMess #SupriyaRestaurant #MysoreFood #MysuruMesses #NatiKoliPalav #SmallBatchCooking #KarnatakaCuisine #TruthInFood #IndianFoodJournalism #NonVegLovers #TraditionalCooking #FoodLoversTV

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