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SOUTH specials



Home-cooked excellence at Kollapuris. - Photos: K. Murali Kumar

KOLLAPURIS IN Jayanagar has positioned itself as a family restaurant by strictly remaining a family concern. The family not only involves itself in the business of running the restaurant, but also in the actual cooking.

The Jayanagar location came about after the cosy 30-seater Gandhi Bazaar restaurant, set up 12 years ago, couldn't cope with the crowds. The restaurant was started by R. Ravi Kiran, who now runs it with Arun Kumar. They specialise in South Indian food, all a result of hands-on inputs from Ravi Kiran, Arun Kumar, Vinayaka, and Satyaroop, all brothers, who take turns to make the garam masalas, with their 68-year-old mother Anandamma overseeing the preparations, and ensuring that the dishes exude the flavour of home-cooked food.

Their pulao is famous, using 18 different spices, all made at home in carefully measured proportions, and leaves a lingering aroma, even hours after you finish the meal. Tasteful works of art welcome as you enter the restaurant with paintings that depict pounding grain, grating coconut, people playing various instruments, just the right mood for a titillating experience. The aroma wafts through the quiet air of the restaurant, filled mainly by families and office-goers, who troop in between noon and 4 p.m. and 7 p.m. and 11 p.m. The chicken and mutton pulaos made of fine jeeragasamba rice, cooked in those specially ground 18 spices have that tempting green hue and a wholesome taste.

According to Kiran, packed biryani retains the flavour and taste for a full day. You can kick off your meal with six pieces of the chicken raja at Rs. 50, made from fine garam masala, topped with capsicum and curry leaves. Alternatively, you can savour French chicken, which are longish pieces like finger chips, or Sholay kababs, and chicken 65. Or make that difficult choice between mutton pepper dry, mutton liver or chicken liver fry. Mutton kadan is a gravy dish made of dry ground coconut, but that in no way subdues the fiery effect, thanks to the red Byadagi chillies. Dry kheema comes at Rs. 45 a plate, with green coriander finely chopped and sprinkled on top. Mutton chops and chapatti or rice is recommended here, and the dish gives off its garlic and ginger aroma.

There is a range of breads. Fluffy chapattis are Rs. 6 each. Bhakri and jolada rotti at Rs. 7 and the unusual edme, which is essentially a stuffed chapatti filled with carrot, ginger, garam masala, and other spices, can be relished as a standalone dish. Dry fish kababs melt in the mouth quickly like the chicken kababs. Everyday there is something special. The bunjel kukdi done on Sundays has in it masalas, khus khus, cashew powder, and mustard oil. Pepper, garlic, masala, byadagi chilli powder, and curds are mixed and the chicken is soaked for six hours and then put on the tandoor. What comes out is a treat.


Naati chicken ghee roast makes its appearance once a week and disappears soon as it placed on the table. Veggies can drool over mushroom kababs, avarekai curry, and capsicum fried rice. A filling meal comes up to Rs. 200.

Outdoor catering is undertaken and there is a free home delivery within a radius of three kms.

Kollapuri's located at 429/31, 30th Cross, IV Block, Jayanagar. For details call 26535207.

M.V.C.

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