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At Food Lovers TV, our vision is to bring you engaging videos that showcase the most fascinating sto This is the only official FaceBook page of Food Lovers TV.

At Food Lovers TV, our vision is to bring you engaging videos that showcase the most fascinating stories from the world of food. Join me on Gourmet On The Road as I travel across India and beyond to savour time-honoured culinary traditions, explore restaurants that have evolved from mere eateries to formidable institutions and document interesting food stories. We remain committed to celebrating t

he culinary richness of our country, rekindling near-forgotten traditions, celebrating the lesser-known and connecting people to food and memories. Food has the magical ability to bring people together, no matter what cultures, backgrounds or countries we may come from. I hope you will savour this exciting culinary journey with us, do subscribe to the channel on YouTube at https://www.youtube.com/foodloverstv

If you'd like to support our work, please join our YouTube membership community at https://www.youtube.com/channel/UC-Lq6oBPTgTXT_K-ylWL6hg/join , or visit our Patreon page at https://www.patreon.com/foodloverstv

Kripal Amanna
Gourmet On The Road

No content on Food Lovers TV can be reproduced without explicit written permission from Hospitality Initiatives India Pvt. Ltd. © Hospitality Initiatives India Pvt Ltd. All rights reserved.

25/07/2026

An hour’s drive from the gates of the Nagarhole forest reserve brings you to Gonikoppal in South Kodagu, where tucked off the main street lies Vanitha Mess. 🌲

Founded by Mrs. Shobhana Goutham, an army officer’s wife who returned to her hometown, this humble dining space is run entirely by an all-woman team. What started as her personal effort to build something meaningful back home has turned into a beloved sanctuary for locals and travellers seeking a comforting, honest meal. 👩‍🍳

While the wholesome vegetarian Oota costs just 80 rupees, the star of the table is the fish fry, marinated in local masalas and fried fresh to order as the afternoon rush comes in. Warmth, quiet pride, and true hospitality on every plate! 🍛🐟

Watch the complete episode on Food Lovers TV. Link in the comment below! 👇

16/07/2026

At a stage when most think about retirement, an engineer & his homemaker wife in Mysuru took a different plunge. ☕✨5 years ago, Mr. Murthy & Mrs. Vani started in a compact 8x10 ft space to serve simple, homely tiffin fare. That is how CCBC, or Chow Chow Bath Coffee Café, was born. 🍛❤️
Today, the real magic is the incredible warmth & the thriving local community that treats this café like home.

Watch the full episode now on Food Lovers TV, link in comment.

13/07/2026

12/07/2026

The folks of Mysuru love their messes. You don't even need a signboard to find them—the rich, spice-laden aromas wafting onto the streets guide you right in. 🏪✨
This afternoon, I paid a surprise visit to Supriya Mess, a 30-year-old local landmark that takes immense pride in its nati koli palav. To ensure it’s always served piping hot and at peak freshness, they strictly cook in small, precise batches - just two kilograms of meat and rice at a time. 🍲🔥
Even on a Monday, the tables here were replete with a delicious array of rustic, meaty delicacies. 👨‍🍳❤️

👇 Watch the complete episode! The video link is pinned in the comments below. 🎥

04/07/2026

At a stage when most people think about retirement, an engineer and his homemaker wife in Mysuru decided to take a completely different plunge. ☕✨
Five years ago, Mr. Murthy and Mrs. Vani started in a compact, 8x10 feet space to serve simple, homely tiffin fare. That is how CCBC, or Chow Chow Bath Coffee Café, was born. 🍛❤️
Over the years, the menu and the space have grown, but the real magic is the incredible warmth and the thriving local community that treats this café like home. 🫂🏡
Join me as I dive into their comforting fare and seek inspiration from the wonderful couple behind this heartwarming enterprise. 🎬🏎️

Link to episode in comment below.

28/06/2026

Even before the doors have officially opened for the day, faithful patrons gather outside this village eatery, Mahesh Military Hotel Bannur. They are drawn in by the intense, meaty aromas wafting from massive pots over the wood fire. 🔥🪵

Nagabhushan and his father, Ramegowda, labour over the stoves here. 💪👨‍🍳 It is tedious, backbreaking work in a kitchen with very little ventilation. The service here is as rustic as the setting. 🍽️ Rice is heaped onto leaf plates, meat pieces are carefully measured, and glistening chunks of fat scooped from the sambar are piled on top. 🍛

Watch the full episode on this 30-year morning tradition. Link in the first comment below! 🎬👇

20/06/2026

🌿 Mysuru is always fascinating for its deep-rooted traditions. One such living legacy is Sandhya’s House. 🏡✨
What began in 1998 as a humble initiative by Mrs. Sandhya - a disciple of legendary ashtanga yoga guru Pattabhi Jois - to cater to international yoga students, now serves locals and travellers a pristine, traditional meal. 🧘‍♂️❤️
Cooked and served fresh by an all-woman team entirely sans onion and garlic, the single offering here is a wholesome vegetarian baale yele oota featuring around 18 items. 🍛🚫🧅🧄
Open only for lunch, it’s a must-visit for a genuine taste of Mysuru’s hospitality. 🙏❤️

🎬 Full video link in the first comment below! 👇

15/06/2026

Imagine walking up the stairs of a modest house in Nazarbad, Mysuru, to find a secret culinary legacy that has thrived for over 75 years. 🏠✨
This is Ajji Palav, where Mrs. Saraswathy has been cooking for over 50 years, carrying forward the recipes of her mother, Mrs. Nagamma. Served on traditional patravalis (leaf plates) in a communal living room, this isn’t commercial biryani—it is the pure soul of a home-cooked meal. 🍃🌾

[Link to the full episode in the first comment below]

14/06/2026

Can an ultra-luxury, high-end Italian kitchen handle the robust, heavy-duty demands of authentic Indian cooking? 🇮🇹🔥🍛

In Episode 3 of Furnished with Flavour, our collaboration series with Dash Square, I catch up with Amruth Sampige inside the stunning world of Scavolini. With over 65 years of global design legacy, these kitchens are masterpieces of precision and aesthetics - but can they withstand the intense heat, spices, and rigours of a traditional Indian kitchen? 🤯

To find out, we put Scavolini to the ultimate test! We are joined by Prathiksha Nayak, founder of The Light House, who takes over the space to prepare a spectacular, flavour-packed local spread. 👩‍🍳
From a rich, aromatic biryani and robust curries to a flavourful Mangalorean chicken ghee roast and more, we find out if Italian engineering can truly adapt to the way we cook at home. 🥘✨

👇 Watch the full episode now! Link pinned in the first comment below. 👇

Scavolini

13/06/2026

Tucked deep within the quiet bylanes of Nazarbad in Mysuru lies a culinary legacy that has quietly thrived for over 75 years. This is the story of Ajji Palav, a secret home-style kitchen that began in the workspace of Mrs. Nagamma and is carried forward today by three generations of her family. 🏠👵

Dining here is a rare, intimate experience. You remove your footwear at the door and follow the rich aromas up the stairs of a modest home. The setup is entirely rudimentary - just plastic chairs, stools, and a clean floor where most customers actually prefer to sit communally, sharing conversations with total strangers. 👣🌱

At the heart of the kitchen is the soft-spoken Mrs. Saraswathy. She has been anchoring this home kitchen for over 50 years, carrying forward the recipes her mother first began. Today, she carefully portions each serving onto patravalis (traditional leaf plates), supported closely by her son, Ramesh, and grandson, Nitin. 🍃🌾

This isn't commercial biryani; it is the pure soul of a home-cooked meal. We sat down one morning to sample their limited, focused menu: the chicken and mutton palavs, a simple homestyle chicken chops in green masala, and a rich khaima curry. 🍗🍛

Watch the full episode on Food Lovers TV to experience the history, flavours, and heart behind Mysuru’s ultimate hidden home kitchen. 📺👇
[Link to the full episode in the first comment below]

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