Hurry to the hustling Hanumanthu’s

Hotel Hanumanthu, was not just the favourite of late actor, politician Ambareesh in the past, but it still remains the favourite of several politicians including former Chief Minister Siddaramaiah and sandalwood stars like Darshan, even today.

By Shilpa P

The unique taste of Hanumanthu pulav from one of the oldest hotels in Mysuru, Hotel Hanumanthu, was not just the favourite of late actor, politician Ambareesh in the past, but it still remains the favourite of several politicians including former Chief Minister Siddaramaiah and sandalwood stars like Darshan, even today.

Hanumanthu Pulav of the Hanumanthu hotel was started by Hanumanthappa in 1949 in a small humble shop. No 57, measuring 10feet x 20feet at Mandi market in Mandi Mohalla, the shop has indeed become another signature dish of Mysuru. And this hotel is on the must visit list of any non-vegetarian lover to Mysuru. Indeed, even Mysureans too don’t miss this pulav atleast once a month.

After Hanumanthappa’s sad demise, his eldest son Gopal continued to serve this pulav at the same humble hotel. Now Gopal too is no more. But the tradition of this pulav with the mesmerising taste is being continued by Hanumanthappa’s third and fourth generation. Gopal’s son Vijaykumar and grandson Yashwanth are carrying on the legacy in the same old hotel, by expanding it another 10 feet x 20 feet. During weekdays, at least 200 to 300 people rush to this hotel per day, from 7am to 10pm to relish the pulav. On Sunday, while they prepare special naati koli (native chicken) pulav between 7am and 10am, at least 500 people queue up to enjoy it. Even when the hotel business in Mysuru had dropped to five percent last weekend, Hanmanthu hotel had at least 300 customers ordering via swiggy and zomato and enjoyed this delicious meal leisurely at the comfort of their home, according to Vijaykumar. “ When actor Ambareesh was in Mysuru during his younger days, he used to rush to our hotel soon after playing shuttlecock in the sports club as early as 7am. He never missed pulav from here whenever he was in Mysuru. He ordered for it and enjoyed it at his hotel room number 1032 which is named as Ambi suit, at Sandesh the Prince where he regularly stayed. I had taken him naati koli pulav just 15 days before his death. Former CM Siddaramaiah, actor Darshan and other popular personalities still get it parcelled from here, whenever they are in Mysuru and relish it,” says Vijaykumar.

What is unique about this place is that, even today this pulav is still prepared in firewood Chula, by Vijaykumar, his son Yeshwanth who was trained from the age of 15 years and family members only, without involving external chefs. This mouth watering pulav is prepared with top quality rice. The unique masala used is prepared at their own house, which is a perfect blend of green chilly, ginger, garlic, clove, cinnamon and others. Served on a ‘sal leaves’ plate in desi style with spicy gravy, it has kept the foodies hooked even today.

Besides, naati koli pulav, broiler chicken pulav, mutton pulav, naati chicken chops, kheema, kaal soup, mutton chops, chilly chicken, chicken kabab and others too are on the hit list of the menu in this hotel.

“I have grown up eating Hanumanthu pulav. Even now my brother or father always rush as early as 6.30am on Sundays to queue up to get my favourite naati koli pulav parcelled for breakfast, whenever I am in Mysuru with my husband” said Tanvi Gowda, a fan of Hanumanthu pulav.

While Hanumanthappa had seven sons and two daughters, his other relatives too have started some eight other branches where they serve Hanumanthu pulav. But people still come in search of this small humble original Hanumanthu hotel at No 57, Mandi market building, Mandi Mohalla for its unique original authentic taste of Hanumanthu pulav.