The World of Mysore Pak, Mysuru’s first experiential store, is reinventing the classic dessert
The HinduI am captivated by 8,000 square feet, all dedicated to one sweet Many of us are familiar with the story of the royal cook, Kakasura Madappa, who curated the recipe of Mysore pak for King Krishna Raja Wadiyar IV in the 19th century, by blending together the simplest ingredients: gram flour, ghee, and sugar. We have done countless trials to perfect the recipe.” Shruti Pavan Shroff adds, “There are many sweet shops offering Mysore pak, but none solely dedicated to this legacy sweet. “The paka sandwich is a layer of kaju barfi sandwiched between Mysore pak,” explains Nikhil Mannar, the third partner and owner of Pataka, a popular chaats and sweet shop in Mysuru. “The Mysore peda draws inspiration from the famous Dharwad peda.” Among the most popular offerings are the jaggery millet and jaggery Mysore pak, crafted for health-conscious customers. Every sweet is made with pure ghee, except for the original Mysore pak, where we use oil to achieve the hard and porous texture,” Nikhil shares.
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