Cooking Nati Koli Palav in 4-Kilo Batches! 30-Year-Old Legacy Non-Veg Supriya Mess in Mysuru 🍲🔥

1위@FoodLoversTV5 days ago

Thank you for watching! Cooking a commercial palav in tiny two-kilo batches is a massive commitment to freshness, and Mr. Mahadeva's dedication to that standard after 30 years is incredible to see. If you have visited Supriya Mess, what is your favorite dish on their table? And for those who love Mysuru’s legendary messes, which one should I explore next on my travels? Let me know in the comments below! 👇🍲번역 보기

2위@dheerajchandra96806 days ago

Owner's son looks very similar to devdutt padikkal번역 보기

3위@mysoreantalks6 days ago

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!번역 보기