Kesari Bath

Mysore-style semolina halwa — fine-ground rava roasted in ghee until nutty and golden, then cooked with saffron-infused water and sugar until it comes together in a glossy, orange-tinged mass studded with cashews and raisins. A morning tiffin staple at Mysore's SLV, Mylari, and countless hotel restaurants, served alongside khara bath (savory upma) as the beloved 'chow chow bath' duo.