You know, as customers we go to an establishment we enjoy, we relish these dishes… … but there’s so much work that goes into the preparation of these dishes. And to them it’s not just work, it’s a way of life. Mmmh! Mmmh! That meat just peels away from the bone like butter! We’re here on Akbar Road, in Mandi Mohalla and we are here to taste a dish… I’m here at Hotel Hanumanthu to taste their iconic Mutton Pulav. Nice to meet you. So, I’m with Mr Parmesh and Vishal who are the second and third generation (owners) of Hanumanthu Hotel. So, he says that the reason why their hotel,
why their restaurant… … is so popular is because of the customers and… … the blessing of his father who started
Hanumanthu Hotel. So sir, what is most popular here? – Mutton Pulav. Mutton Pulav. So the custom of pulav here starts at 6 o’clock, 5:30 am, 6 am in the morning itself. So, all the local pehalwans, all the local body builders will workout… …. and after the workout they will come here to Hanumanthu Hotel and eat that fortifying Mutton Pulav. This is homely made food. Homely made food. That is his brother, Mr Vasu. Alright. Alright. So, next we’re going to go into the kitchen here at Hotel Hanumanthu and see how… … that delicious, world famous
Hanumanthu Pulav is made. That is Mr. Hanumanthu, the Founder of Hanumanthu Pulav and his wife. They are the ones who started this eatery
way back in 1930. It’s incredible to find an eatery that has been around for the last 90 years and still going strong! So, I’m here with Mr Parmesh and they are just getting the next batch of pulav started. So, as you can see, the onion and tomato have gone into the oil. Mr Parmesh prepares the pulav in the same fashion that his father first did, 90 years ago! He says that’s the secret to the taste of the
Hanumanthu Pulav. So, apparently even the sheep is their sheep and that’s the one that they slaughter for the pulav. So, apparently from every sheep that they slaughter, it’s about eight or nine kilos… … and that’s the desired weight of the animal. The meat that was freshly butchered has just gone into the pot with the onion and the tomato. And that meat looks pink! You know, he’s counting the number of, fists of salt that he has put in. He’s counting the number of, I think, that’s the turmeric that’s going in there. So, all these measures have probably been
ingrained in him. Because he’s been cooking this pulav for
the last 40 years! This is tough work, you really need strong
arms to do that. So, there is 30 kilos of meat in this pot! The masalas are hand ground and of course, they have their secret in terms of the spices that go in. So, it basically passes from one generation to the next. Mr Parmesh is giving it stir just to ensure that the meat cooks well. He wants the meat to be cooked before he adds the masalas to it. So, the masala that just went in has garlic, ginger, green chillies and coriander, lots of coriander! Some water that’s gone on top of the masala. So, the masala is now being stirred into the meat. Every piece of meat is literally drowning in that masala to get all those … … fresh herbaceous flavours of the masala. You know, I’ve been standing here for a few minutes and my eyes are tearing up, my eyes are red. So, he also has some oil scars on him. You know, as customers we go to an establishment we enjoy, we relish these dishes… … but there’s so much work that goes into the preparation of these dishes. And to them it’s not just work, it’s a way of life. I can smell all the aromas of the masalas and the meat wafting out of it. So, apparently the rice that goes into it is a short grain bullet rice… … and also some basmati that’s gone into it. So, it’s a mix of two rice varieties. Aah! Oh my God! 30 kilos of meat and 30 kilos of rice that he is maneuvering inside that pot there. So, the rice has gone in. The rice is a combination of the short grain… Aah! India Gate. So, it’s a combination of those two that has gone into the pulav now. And it’s 10 minutes of cooking of the rice before the pulav is ready to be savoured. So, when the rice gets cooked it will float to the top of this pulav. So, as you can see the pulav is almost cooked. The rice is floating to the top and now will happen the final process… … of the cooking of this pulav which is the dum. So, all that charcoal goes on top to allow the pulav to cook on dum. You can feel the heat, you can feel the heat of all this charcoal on your skin… … that’s how hot this kitchen is right now! Some weight that’s gone on top with the pulav. Just to make sure that none of the steam escapes because this is now the last stage of the cooking… … of this pulav which is cooking on dum or cooking using the steam that’s trapped inside. So, what they’ve also done is, they’ve removed all the charcoal from the bottom because the pulav is already… … cooked at the bottom they don’t want any more cooking at the bottom. All the charcoal that’s placed on top in the
last few stages… … of the making of the iconic Hanumanthu Hotel Pulav. Oh wow! Oh! This is the Mutton Pulav just a few minutes after it’s been taken off the pot here. I’m going to just taste the rice first. Mmmh! This rice is moist, just off the fire and it has
all those flavours! Mmmh! Aah! Mmmh! That meat just peels away from the bone like butter! Mr Parmesh says I should put some lemon. On the rice. Just get some of the tartness… … mix that well. Oh! I can smell the aromas of the lime. Mmmh! That goes in an entirely different direction! So, he says I should also mix it with the salad, the onion, tomato and taste it with that. Mmmh! The meat… just peels off the bone. It’s cooked so well! Mmmh! And now I know the reason why, Hanumanthu Hotel Pulav is so famous! So, these are some of the other dishes. The Boti, that is the intestine. Intestine, tripe all the spare parts of the animal that goes into this. Naati chicken. Aah! That’s the country chicken. This is the Mutton Kurma. I’ve just watched this pulav being made from scratch and I’ve also has a bit of a taste of that Mutton Pulav… … but I wanted to sit here, in the restaurant and taste that pulav a little more and also some of the… … other dishes that are popular here at
Hotel Hanumanthu. Aah! So, this is served with the raita and also the sherva which is made with the mutton bones, the stock. So, I’ve got more of the Mutton Pulav here, and this quite a, quite a big portion! It’s quite a huge portion! This is probably good enough for two people. Oh! The rice, the rice is still hot to the touch. It’s just come off the fire. Mmmh! I love the fullness of each grain of rice. Each grain of rice has swelled and absorbed all that masala that’s gone into the Mutton Pulav here. Oh! This is so good! Mmmh! This rice is so flavourful. The mutton pieces here, have also got a bit of the liver and a bit of the kidney as well. So, it’s all the delicious parts of the mutton that have gone into this pulav. As you can see, this place is crowded, it’s busy. But, we’re still very early here. It’s only 12 o’clock and this place is buzzing! I’m going to taste a big of the mutton now in that pulav. Oh! Look at that meat, it’s soft, it’s pink and it’s still steaming away. Mmmh! I love the flavour of the meat there. A lot of the locals also refer to it as a
biryani but it’s a pulav. So, the masala that this pulav is cooked in is so gentle, it doesn’t overpower the preparation. It doesn’t overpower the pulav. You taste… it allows for the flavour of the meat, the aromas of the meat to come through. Mmmh! I’m also going to taste a bit of the liver now. It’s got that intense, earthy flavour punch. I’ve just moistened this pulav here with the sherva. So, I love the fact that they serve the pulav here on these patris or this plate… … that’s fashioned out of dry leaves. Mmmh! If you want a bit of a wet flavour boost, you can definitely use your sherva, but if you ask me personally… … I think that rice has all the flavour that you need. Mmmh! And so also this meat! This meat is cooked perfectly! It’s got bits of the fat as well for all that flavour. You don’t even have to bite into it, it’s as soft as that! And it still has that bite. Also, some fat here, in case you want some added flavour boost. But I’m going to taste a piece of this kidney next. It’s got that slightly briny flavour. I love the fact that in this Mutton Pulav
you’ve got the meat… I’ve also ordered a couple of the side dishes. So, this is the Mutton Chops. A nice piece of chop with the meat and some fat that’s on it. I’m going to taste a bit of the gravy. Aah! So, it’s got all that flavour from the stock and the masala that’s gone into it. You also have some fat that’s floating in the gravy here. So, you also have that buttery flavour that comes from the fat. And now we’re going to taste our Mutton Chop. Mmmh! That just almost melts in your mouth. The fact that it has been floating around in the gravy while these chops were being prepared… … that’s made that piece of meat soft, almost mushy. I’m going to taste the rest of the chop here, this one has a firm… definitely a piece of meat with some strength! Mmmh! You know, what I really love here from the
pulav that I’ve tasted… … and also the Mutton Chops, is the
gentleness of the masala. It’s not overly spicy, it’s not overly flavourful, it allows for the ingredient… … it allows for the meat, it allows for all
that to shine through… … and you can taste it without really
breaking into a sweat! You know, that’s what I think is really special about the preparations here. At least, both the preparations that I’ve tasted thus far. I’m already quite full now, but I’m going to
taste that Boti. Mmmh! So, the boti, the intestine, the tripe and some of the other spare parts of the animal that go into this. I’m going to taste this just a little bit, just to
taste the flavours. Mmmh! You know, this has been cooked perfectly. Sometimes when you’re tasting Boti, it can be a little chewy, it can be a little leathery, almost rubbery… … but this is cooked just fine and I love the
flavour of this gravy. It’s very different from the Mutton Chops that I had here. This gravy has a certain thickness to it, a certain creaminess to it… … a certain unctuousness to it that I can’t quite place. But it’s quite tasty! Mmmh! And again, the masala is just gentle. It allows for the flavour of the main ingredient, whether it’s the meat… After tasting that Boti, I want to go back and get some… … more of the Mutton Pulav here, cause
that’s the main act here. This is quite a big pulav! I think three, four pieces of meat in my pulav. I’ve already finished two, I had a bit of the liver as well and a tiny bit of the kidney. So, when you’re here, order one of those pulavs, order a couple of side dishes… … and that should be good enough for a meal for two. I love the flavour of this meat. It’s tender and juicy! And a bit of the fat. So at Hanumathu Pulav, the pulav that they serve every single day is the Mutton Pulav… … and that’s the only pulav that gets made… … but on a Sunday, in the morning, I’m told, between 6:30 am and 9 am… … they also make a Naati Chicken or a
Country Chicken Pulav. So, if you’re a chicken lover, make sure that you time your visit to… … Hanumanthu Hotel on a Sunday morning to taste that Naati Chicken Pulav as well. As for me, I’m completely satisfied with my Mutton Pulav here. You know, it’s been an interesting couple of hours here at Hanumanthu Hotel… … watching that delicious Mutton Pulav… … being prepared from scratch to tasting it. You know, it’s fascinating to see the
commitment of this family… … to a tradition that began over nine decades ago, nearly a century ago. So, when you’re in Mysuru, you must definitely come to Hanumanthu Hotel… … the original Hanumanthu Hotel on Akbar Road, in Mandi Mohalla… … to not just taste this delicious Mutton Pulav and the other dishes that are on offer but for a slice of this… … glorious culinary tradition that began
nearly a century ago! Until the next episode of Gourmet On The Road, stay safe and happy eating! Well, I certainly am happy, eating my Mutton Pulav here at Hotel Hanumanthu. So, I’m going to dive right back into this! If you enjoyed this video, don’t forget to subscribe, share and leave a comment. If you’d like to support Food Lovers TV, do log onto and hit the ‘Support Food Lovers’ banner. Links in the description below, happy eating!