Hot lentil-rice-vegetable dish with a unique Karnataka spice blend, served with ghee and potato chips on top. MTR's version is the benchmark since they invented the recipe -- served at lunch, often paired with rava idli on the same visit.
Served in a donne (pressed banana-leaf bowl), this is smoky, spicy, and less aromatic than Hyderabadi biryani but bold and textured -- a genuine military-hotel style. Shivaji Military Hotel in Jayanagar is the most cited reference address; Meghana Foods in Indiranagar or Koramangala offers a consistently rated dum biryani variant.
Available across the city's broader fuel-up options, neer dosa rounds out Bangalore's lunch repertoire alongside the two signature dishes above.
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