The traditional South Indian Cuisine has found a special place in the world of cooking and with food lovers. The culinary of Muslims in the former princely Mysore State which was ruled both by the Wadiyar kings and the Tippu Sultan also has developed a blended uniqueness. Most of these culinary have remained unpublished and do not form part of a standard cook book. The author has made an attempt through this book to open up these delicious recipes to food lovers world over and also to help the professional couples who establish a new home and would like to cook and taste the moderately spicy and quick to make recipes with mouth watering taste and appetizing flavors. The book has both vegetarian and non-vegetarian recipes written in simple language with generous illustrations of both raw ingredients as well as the finished dishes. The book has also attempted to guide the new home maker with tips of spices to be stocked, glossary of various pulses, spices, vegetables and green leaves with both English and Hindi names.