Skip to main content

Decatur: Mysore Woodlands

Mysore Woodlands is the latest addition to Patel Plaza in Decatur. The restaurant offers south Indian vegetarian cuisine. It offers table service; it also has a lunch buffet. Here is my chat selection, a cold potato and pea salad served with wispy little puffs. I'm not sure of the official way to eat this, so I dipped the top of the puff into the sauce to soften it, bit off the top, then filled it with potatoes and peas. My main course was a vegetable uppadum. This is, I believe, a lentil pancake, filled with a variety of colorful vegetables. It was tasty and very filling. Mysore Woodlands on Urbanspoon


  1. loved your blog! will check out places you went to! few blogs have atlanta eats reviews...
    by the way..the cold potato and pea salad with puffs is called bhel puri in india and is a street fast food..way to eat it is..crack the top of the puff..stuff it with the potato and pea salad and then pour in the sauce as much as you like based on your taste....and just pop the whole puff in your mouth... :D...thats a whole lot of taste for one bite! :D...thanks for the blog and keep posting please!


Post a Comment

Popular posts from this blog

Ann Arbor MI: West End Grill

Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.

Miami: Shorty's BBQ

The Widens introduced me to another Miami favorite, Shorty's BBQ. We had three different meats: brisket, ribs, and chicken. All were excellent. I would say the brisket was my favorite, which was was fork tender and moist. Shorty's is best known around town for its piquant sauce. In the photo, the top sauce is a standard red, sweet BBQ sauce.  The bottom container holds Shorty's special BBQ sauce.  It was great---the highlighted spice is, I believe, cumin.  The sauce is of a lighter color than the sweet sauce, so there are other things going on as well; I suspect it has less sugar. I love cumin because it tweaks the palate in a different way than many spices.  I loved this sauce so much I ate it by the spoonful.  Bill and I agreed that this sauce is reminscent of the sauce from Arthur Bryant's in Kansas City. 

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b