101 things to choose from
ARYASHREE, WHICH calls itself a desi eatery, is a vegetarian restaurant that made a major impact in R.T. Nagar. It has now spread its wings to Mahatma Gandhi Road, with literally 101 kinds of chats, parathas, and sweets. Although it has a North Indian emphasis, it does serve dosa and coffee, and is popular with all the ethnic communities.
You can almost believe you're in Parathewala Galli in Old Delhi when you see the authentic Delhi parathas at Aryashree. The fillings are different combinations of potato, radish, peas, paneer, methi, pudina, garlic, palak, onion, spring onion, baby corn, cauliflower, tomato and mushroom. Every paratha comes with dal makhani, chole, and pickle, so you can have your fill, depending on the filling, for just Rs. 36 or Rs. 45. Swapan from Mumbai, an experienced paratha cook, dishes out 16 varieties of parathas with five cooks assisting him.
Kedarnath, who heads the sweets section, says he has 15 years of experience in sweet-making and has brought with him six cooks from Bihar and U.P.
Among the dazzling range of sweets on offer here are many unique ones such as mava choco bar (milk khova, almond, pista, cashew and chocolate), kesar malai peda (kalakhand, almond, pista and saffron), Ajmeri kalakhand (made of buffalo milk) and gulkhand roll (khova, cashew, gulkhand from Ajmer, and a dash of powdered copra). Agra peta (the famous white-pumpkin sweet), hot jahangirs and jilebis served between 3 p.m. and 10 p.m. are huge draws. Among Kedarnath's interesting innovations are milk sohanpapdi and, hold your breath, Horlicks Mysore pak!
Aryashree has a huge spread. -- Photo: K. Gopinathan
Obviously, you need savouries interspersed with your sweets. There are more than 25 kinds of mixture to choose from. But then again, you might prefer authentic Delhi chaats. Sudhir, the chaat-in-charge, dishes out nearly 25 varieties that cost Rs. 14 to Rs. 28. If you want more than your alu tikki, bhel puri or pani poori, try the bhalle papdi (Rs. 20) made of urad dal, served with chutney, curds, papdi, sev, pomegranate and grated carrot. Kachori chaat (Rs. 22) has a filling of channa dal, moong, aloo, curds and pineapple slices. The dahi vada here is made Delhi-style.
If you are a dhokla fan, this is the place for you, since you can sample 10 to 15 versions of this mild and delicious snack including paneer, vegetable and dry fruits. But if, on the other hand, you prefer spicy stuff, there are all kinds of samosas, kachoris and cutlets to tickle your palate. There is also the Delhi-style chole bhatura (Rs. 27). Rice-eaters need not feel left out. They can try the tava pulao (Rs. 30) made of Basmati rice with pure butter, fresh vegetables, green peas, capsicum and tomato, served with dal makhani and raitha.
This is a 30-seater hotel, which also has a self-service section. R. Chandrashekar, managing partner, has had a lot of experience in the hotel industry including seven years in Singapore.
From 1997 onwards, he has catered for leading clubs such as Bangalore Golf Club, Karnataka Billiards Association, Sadashivanagar Club and Bowring Institute.
He plans to start branches of Aryashree in Jayanagar and Basavanagudi. Corner House, which is well-known in Bangalore for its sundaes and other desserts, will have a stall in this restaurant very soon.
For details call 25715255/23545488.
Send this article to Friends by