In the 20th century, King Nalvadi Krishna Raja Wodeyar was reigning in Mysore. Kagasura Madappa was the chief chef of the palace, Amba Vilas. The king was very interested in eating different kinds of food. So, Madappa used to prepare different varieties of food and serve them to the king. The king also appreciated him and provided feedback.
It was another day at the Mysore Palace, and the king was ready to have his lunch. His chief chef, Madappa, completed the preparation of all the courses for the meal. But on the lunch that would be presented to the king, the sweet was missing. So, Madappa began to prepare a sweet. He had only gram flour (besan), ghee, and sugar at that time. He made a kind of sweet syrup. But by the time the king finished his lunch, the dish had cooled down to become a cake. The chef then served it hesitantly to the king. A delighted Krishnaraja Wodeyar asked what it was. Madappa, nervously, named it ‘Mysore Paka.’ Paka in Kannada means a sweet concoction.
Then, the king was willing to share that sweet with his people. So he requested Madappa to open a new sweet stall outside of the palace. Madappa started his own sweet stall called Guru Sweets. Even today, this shop is very famous for the Mysore Pak sweet.
Women in Mysore say that during the 10 days of Dasara festivities, they are meant to prepare at least 51 traditional items. And a platter of food and sweets without a bit of Mysore Pak in it, they say, is incomplete.
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