We travel to Mysore and trace the histories of its royals- from Tipu Sultan to the Wodeyar King and discover how the culinary delights of the royal kitchens came to be integral to the cuisine of Mysore at large- Mysore pak being the most delicious example. After exploring Karnataka’s quintessential Mysore dosa, vada and bonda tracing their origins through one of the oldest written accounts of food- Manasollasa and crossing pepper plantations, we come to the beautiful, hilly Coorg where we learn how Coorgis have adapted their food to be in sync with nature.