Ask rohanbhatt how much he loves Mysurpa and you ll find him short of words he will take a minute smile and say A LOT The almost silken slightly granular texture of the Mysurpa that melts away before you can get to biting this delicacy is the one true reason that sets it apart from its other peninsular cousins The bright golden shades of Mysurpa have always intrigued me until I made it last year and figured that the beautiful colour gradient comes from the residual heat in the core of every piece of the Mysurpa Every piece upon cutting starts to cool outside in and hence the outer parts of it will appear golden yellow while the core will be a spectacular golden brown A phenomenon rightly identified by baiju dhanani and soumipal in our Q A last evening A treat for the eyes

FoodaholicsInAhmedabad, Foodaholics, Ahmedabad, FoodInAhmedabad, AhmedabadFood, LiveToEat, Foodhunt, Foodfinds, Foodblogger, Food, FoodLover, Foodstagram, Instafoodie, Foodnetwork, Foodfeed, Foodtalkindia, AhmedabadFoodie, Ahmedabad_Instagram, PlacesToEatInAhmedabad, FoodInAhmedabad, ThingsToDoInAhmedabad, Mysurpa, Indian, India, Mithai

Foodaholics in Ahmedabad,  FoodaholicsInAhmedabad, Foodaholics, Ahmedabad, FoodInAhmedabad, AhmedabadFood, LiveToEat, Foodhunt, Foodfinds, Foodblogger, Food, FoodLover, Foodstagram, Instafoodie, Foodnetwork, Foodfeed, Foodtalkindia, AhmedabadFoodie, Ahmedabad_Instagram, PlacesToEatInAhmedabad, FoodInAhmedabad, ThingsToDoInAhmedabad, Mysurpa, Indian, India, Mithai

Ask @rohanbhatt how much he loves Mysurpa and you'll find him short of words; he will take a minute, smile and say "A LOT!"
The almost-silken, slightly-granular texture of the Mysurpa that melts away before you can get to biting this delicacy is the one true reason that sets it apart from its other peninsular cousins.
The bright golden shades of Mysurpa have always intrigued me until I made it last year and figured that the beautiful colour gradient comes from the residual heat in the core of every piece of the Mysurpa. Every piece, upon cutting, starts to cool outside-in, and hence the outer parts of it will appear golden-yellow, while the core will be a spectacular golden-brown. A phenomenon rightly identified by @baiju.dhanani and @soumipal in our Q&A last evening.

A treat for the eyes! ❤️

#FoodaholicsInAhmedabad #Foodaholics #Ahmedabad #FoodInAhmedabad #AhmedabadFood #LiveToEat #Foodhunt #Foodfinds #Foodblogger #Food #FoodLover #Foodstagram #Instafoodie #Foodnetwork #Foodfeed #Foodtalkindia #AhmedabadFoodie #Ahmedabad_Instagram #PlacesToEatInAhmedabad #FoodInAhmedabad #ThingsToDoInAhmedabad
#Mysurpa #Indian #India #Mithai

Ask @rohanbhatt how much he loves Mysurpa and you'll find him short of words; he will take a minute, smile and say "A LOT!" The almost-silken, slightly-granular texture of the Mysurpa that melts away before you can get to biting this delicacy is the one true reason that sets it apart from its other peninsular cousins. The bright golden shades of Mysurpa have always intrigued me until I made it last year and figured that the beautiful colour gradient comes from the residual heat in the core of every piece of the Mysurpa. Every piece, upon cutting, starts to cool outside-in, and hence the outer parts of it will appear golden-yellow, while the core will be a spectacular golden-brown. A phenomenon rightly identified by @baiju.dhanani and @soumipal in our Q&A last evening. A treat for the eyes! ❤️ #FoodaholicsInAhmedabad #Foodaholics #Ahmedabad #FoodInAhmedabad #AhmedabadFood #LiveToEat #Foodhunt #Foodfinds #Foodblogger #Food #FoodLover #Foodstagram #Instafoodie #Foodnetwork #Foodfeed #Foodtalkindia #AhmedabadFoodie #Ahmedabad_Instagram #PlacesToEatInAhmedabad #FoodInAhmedabad #ThingsToDoInAhmedabad #Mysurpa #Indian #India #Mithai

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