The famous Mylari dosa | Photo credit: Ravichandran N
Mysuru legend Old Original Vinayaka Mylari now has an outlet in Bengaluru at Indiranagar. Since 1938, the humble restaurant has been serving its signature masala dosas to celebrities and high-profile politicians. Soft dosa, homemade white butter and signature green sago is what makes a dosa unique.
A special saga distinguishes this dosa from other | Photo credit: Ravichandran N
Myayaka Myayaka Myayaka
“My mother-in-law’s mother-in-law started the restaurant in 1938. I am the third generation owner and my son is the fourth generation. We have been following the same recipe in the family for all these years. Sagu is our own recipe,” says Usha Rani. “People have been asking us to open a branch in Bengaluru for years. But we didn’t. We were happy in Mysuru. My son wanted to expand the footprint of the brand. That’s why we’ve started it in the city now.”
The Bengaluru outlet, located on 80 Feet Road, is already attracting crowds. It was inaugurated by Karnataka Chief Minister Siddaramaiah on January 23, 2026. The CM is a fan of dosa and visited the Mysuru outlet in May 2024 and wrote on X, “This morning while having breakfast at Hotel Mylaritown in Mysore, I remembered my college life. All my unforgettable memories of my home are intertwined. but the place that gave me life, even though I am physically far away, the memories of Mysore always come back to me they remain close.
Crowds crowd into the restaurant | Photo credit: Ravichandran N
What’s on the menu
The menu has the classics – khali dosa, masala dosa, idli, kesari bath and filter coffee. And no, none of this is available on online delivery platforms.
The restaurant has two floors, with seating upstairs. This is a self-service setup, so be prepared to wait in line, especially on weekends. We take a look behind the scenes of the kitchen, where the chefs are busy turning the cans. Sagu is added inside with military precision. When they are done, each jar is topped with a generous dollop of the white butter that is made inside.
Without hesitation, we go straight for the masala dosa. It’s spongy and fluffy, not crunchy. The mushy sago is a secret recipe, but it’s green and studded with onions. An interesting change from the conventional potato palya that accompanies the Bengaluru dosa. White butter and freshly made coconut chutney make the whole dish extremely tasty. There is no sambar here, but we don’t miss it.
But will Bangaloreans like it? We talked to the guests in the restaurant. Few people love this taste. Although few feel that the outlet in Mysore has a charm that is missing here. It’s always hard to live up to a legacy.
Dosas cost ₹99. At HAL 2nd Stage, Indiranagar, Bengaluru, 6.30 am onwards.
Published – 06 Feb 2026 05:00 IST
