Cooking Nati Koli Palav in 4-Kilo Batches! 30-Year-Old Legacy Non-Veg Supriya Mess in Mysuru ๐ฒ๐ฅ
Food Lovers TV ยท 219K views
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2์@dheerajchandra96806 days ago
Owner's son looks very similar to devdutt padikkal
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3์@mysoreantalks6 days ago
I like how the guy is standing right behind Kripal Sir informing him of the flavour profiles. Itโs like he was waiting to tell him. So nice and genuine! Typical Mysore feel!
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1์@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 Mysuruโs legendary messes, which one should I explore next on my travels? Let me know in the comments below! ๐๐ฒ
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