Hotel Hanumanthu in Mysore is proud to continue the culinary legacy of its founder, Sri Maan Hanumanthu, by preparing non-vegetarian dishes using his time-honored formula. Our establishment boasts a long-standing reputation for excellence in the preparation of non-vegetarian cuisine, particularly our chicken and mutton pulao. We take pride in our traditional cooking methods, utilizing firewood in an open kitchen to ensure the highest quality of flavor and authenticity.
Our journey began in 1930 in Mandi Mohalla, Mysore, under the guidance of Sri Maan Hanumanthu. Since then, the hotel has been passed down through generations, with Sri Maan Hanumanthu's son, Mr. Gopal, assuming management in 1948, followed by his grandson, Mr. VijayKumar. Today, the hotel is managed by Mr. Yashwanth, the great-grandson of Sri Maan Hanumanthu, who continues to serve the same delicious, time-tested recipes that have made Hotel Hanumanthu a beloved institution in Mysore.