Mysore Pak or Mysorepa, sometimes it is called, is a sweet dish of Karnataka, believed to be first created in the kitchens of the Mysore Palace. It seems this was made out of curious experiments by an erstwhile cook of the palace , and it became a sudden hit among the royal folks.
Mysore Pak is made with a generous amounts of ghee (clarified butter), sugar and gram flour. You'll find shops selling variants that almost oozes with the ghee or the dry version, with a porous texture.
If you are keen to get the original version of it, try it at the small shop called Guru Sweet Mart on Sayyaji Rao Road.They are the descendants of the royal cook Kakasura Madappa, who is credited with inventing the sweet and its original recipe.
If you are further keen, here is the recipe for Mysore Pak.
Make sugar syrup with two cup sugar and half cup water.Boil it in low flame. Stirring constantly and add one cup gram flour ( chickpea flour).
As this boils, add one cup ghee. Add a pinch of turmeric for colour (if you want the yellow colour not good enough).Once cooked and formed into a thick batter like mass,transfer to a flat pan. Let it cool and harden for about an hour. That's it your Mysore Pak is ready to cut into right size!
Devaraja Urs Road or Devaraj Urs Road ( officially, D Devaraj Urs Road , named after the erstwhile reformist chief minister of the state) is a road passes through the main commercial area of Mysore city.This road stands in the middle of a an old locality called Devaraja Mohalla.
Doddakere is the place located right in front of Mysore Palace. Dodda Kere in Kannada means Big Tank or Big Lake. The fact is you would not find any such tank in front of the palace. All you can see is the creeping urbanization and some 'modern' structures on the lake bed of an erstwhile sprawling water body.