For the vegans, Bangalore is a great place to savour the traditional South Indian cuisine in its authentic form. So when we three - mother, I and my consort - got a day out in Bangalore we thought to hit the streets with our Gourmet's Hat on!
We are at Malleswaram. It is 9 am and we are rushing down the 19th Cross to reach Margosa Road and from there to the 15th Cross. At a distance we identified our Destination No.1 of the Day. There it is - a nondescript shop with a small hoarding - "Veena Stores". The office crowd has already gathered on the road side. It is just a counter-mode shop without any seating provisions. Take the coupon, have food standing and rush to office! So, we too decided to join the crowd – “Three plates Idly-Vada” (Rs.39 each) - the USP of Veena Stores. One Vada and Two Idlies are served in arecanut leaf plates with a plastic spoon. There is no concept of Sambar here. There is however, puthina sprinkled chutney. Idlies are hot and so is Vada. They are so tender that watching the spoon gliding through the Idlies and slicing the Vada one might think they are made of butter! Enter mouth, in fact we feel more butterly as they melt down into us! Ha! A gourmet’s moment to cherish!
We skip the tea at Veena Stores as our Breakfast is not over. 8th Cross is a little far to walk. So we take an auto to reach Hotel Janatha. Yet another modest hotel, but with seating provisions. There is no huge crowd here but there are several customers inside. Before losing our breakfast feel, we take another round of Idli - now with sambar and chutney. A single plate Sambar-Vada, the USP of this Hotel is also ordered. Vada here is a little big and a bit dense too. Sambar is on the sweeter side. And when these two merge, it tastes distinctly unique! A cup of strong tea each made up our breakfast for the day.
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| MTR - front view |
We walked a few kilometres to burn our breakfast and to get ready for the lunch. Yes. The Lunch. When we are in Bangalore with Vegan Gourmet Hat where could it be? Undoubtedly it should be at no other place than MTR (Mavalli Tiffin Rooms). With a legacy of more than 80 years of uncompromising quality, MTR is an experience to be experienced.
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| MTR - Inside |
It is 2 pm when we reached MTR near Lalbagh. Taking the coupon for South Indian Lunch (Rs.200 per person), we walk upstairs. There as I expected, and as my other two parts never even dreamt, is a festival crowd, including foreigners, waiting for their turn. There are genuine thoughts on the quality and cleanliness of food at such a crowded place. All our doubts evaporate as soon as we go in. Those who serve the food do not even use foot wear inside. After finishing the lunch we are told to pass through the kitchen to exit. A clear indicator that they are sure on what they serve us!
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| Old pictures at MTR |
The lunch is majestic with series of courses. It starts with grape juice in a steel glass (it used to be silver glass earlier). Then the kuruma curry, chutney, payasam, carrot salad and vegetables are served with hot poori. Sweet Kesari is served next followed by Vegetable Pulav and Khichdi. Pure Ghee poured over steaming white rice served with hot Rasam is what I felt heavenly. Yes, another round of rice with sambar follows. It then extends to curd rice with pickle. The fruit with ice-cream and the sweet pan simply exhaust us completely.
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| The Wait! - at MTR |
But the day is not yet over. The evening is for the fourth and last destination of the day –We are back at Margosa Road in Malleswaram. This time at Sree Sagar (CTR). It is in a small building at the corner of the road with old wooden door and windows. Inside, we see those classic wall pictures of Gods and feel that distinct vintage aroma (you got it right?!) – bringing it a true tempting traditional feel.
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| @Malleswaram |
The heavy time with food has tired all three of us. But we have just this one day to celebrate with food. So at CTR we three merged and ordered its famous “Benne Masala Dosa” – a single plate for all three. Masala Dosa, with its origin in Udipi, is quite different from what we get in Kerala. Here it is just a little more than palm length, thick with lemon yellow masala inside and golden brown lustre outside. The Benne (Butter) glazing on its crisp brown layer gives it a unique look, fine feel and exclusive taste! Here we bring the day to an absorbing end.
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| Benne Masala Dosa |
