A treat for techies
Udupi Sri Krishna Bhavan has changed with time. Its new branch in Koramangala offers both traditional and modern cuisines
SPOILT FOR CHOICE There's a good deal to choose from such a range of dishes Photo: K. Gopinathan
Udupi Sri Krishna Bhavan in Koramangala seems as odd as a KFC outlet in Balepet. But the decades old masala dosa joint in old Bangalore has shown that techies have as much a penchant for traditional south Indian food as they have for pizzas and burgers.
The restaurant's new branch at Koramangala has however gone the whole hog with its expansion. Discarding none of its traditional south Indian specialities, it has given authenticity to the chaat, north Indian and Chinese dishes it now serves at the new establishment.
Increasing traffic and parking pains at Balepet and a need to cater to an upmarket clientele and the new cosmopolitan mix churned out by the IT boom, were the principal reasons why H.J. Srinivas Holla and H.S Subramanya Holla decided to test Koramangala's appetite.
With a clear idea of their clientele, they have Lagu Ahara, or light meal for techies-on-the-trot. This consists of rice, sambar, papad and buttermilk for Rs. 20. But for those who believe in celebrating good food, there is the full-fledged south Indian and north Indian meals.Lunch time is when the south Indian meal is a hit and for Rs. 30, people sit down to relish the steamy rice, sambar, rasam, vegetable curries and a rice bath or bisibele bath or lemon rice. Techies can be seen savouring the meal with tangy chutney and topping it off with a sweet.
Incidentally, due to the huge demand, South Indian meals are available between 7 p.m. and 10.30 p.m. also. The North Indian meal costs Rs. 45 and includes either rotis or kulcha, three curries, dal, pulau or biriyani, ice-cream and a Bengali sweet bringing up the dessert.
Another specialty is the South Kanara lunch served on plantain leaf and available only on Sundays. The unlimited spread includes pathrade, shavige, chitranna, kai obbatu, mini masala dosa and ice cream for Rs. 80. Special lunch is already a hit and is available between noon and 3 p.m.
Breakfast, which is served from 7 a.m., makes the job of choosing from fluffy idlis, crisp vadas, hot kesari bath and khara bath difficult. The masala dosa of course is the dish of the day and bears the Udupi Sri Krishna Bhavan stamp in every morsel. Dosas are the mainstay at Udupi Sri Krishna Bhavan and there is a tempting array to choose from. The onion rava dosa, saagu dosa, carrot dosa, ragi dosa, paper masala dosa and neer dosa are worth trying.
Chaat spices up the latter half of the day from 3 p.m. to 10 p.m. when expert Bihari chefs concoct distinct jhal muri, churmur chat, rasagolla chat, alu tikiyas, samosas, kachoris and channa mot chat.
A mind-boggling 90 dishes make up the north Indian fare and each of them come with the original flavour unlike most restaurants where a tinge of the south Indian flavour butts in. Handi biriyani and handi pulav are notable rice varieties. On the Chinese side, vegetable cashew spring roll, vegetable triple fried rice with noodles, Chinese special veg like baby corn chilli and several noodle dishes add to the variety.
Srinivas has earned the regard his grandfather had earned years ago. Subramanya's wife Rashmi S. Holla also pitches in and looks after the customers' needs and gets their feedback.
Udupi Sri Krishna Bhavan is at No. 91, Koramangala Industrial Complex, JNC Road, near Jyothi Nivas College, Ph: 51017101 or 25635221 or 25635223.
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