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Dosa:


A crispy delicacy served with Chutney and Sambar! Definitely a don’t miss. Choose from the 12 succulent varieties and enjoy!

A dosa is a rice pancake, originating from South India, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, then fermented. Dosas are a common part of the diet in South India, but have become popular all over the Indian subcontinent. Traditionally, dosas are served hot along with sambar and chutney.

vada

The yummy South Indian fried savoury will leave you asking for more. Select your favorite from the 5 different options.

Vada [vəɽɑː] (vaḍā) is a category of savoury fried snacks from India. Different types of vadas can be described variously as fritters, cutlets, doughnuts, or dumplings.Alternative names for this food include wada, vade, vadai, wadeh and bara.

The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to potatoes (such as batata vada of West India). They are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada and vada pav).

Uthappam:


The fatter sibling of dosa with crunchy toppings is definitely worth a try. Pick from the cool variants and get eating.

Uttapam is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and coriander ; other common choices are coconut, grated carrots and beets. It is often eaten with sambar or chutney. It is one of the popular dishes of South India.

Apart from toppings, the uttapam itself can be prepared differently by adding Kodo Millet. The batter for this is prepared by adding 2 cups of Vargarisi for 2 cups of Idli rice and 1 cup of black gram lentils.

Bonda:

The typical South India snack with slightly twisty options could have you craving! Specify the variant for you and relish it completely

Bonda is a typical South Indian snack[1][2] that has various sweet and spicy versions in different regions. Most common of which is "Aloo Bonda" (Potato Bonda), and other region specific variations including potato replaced with sweet potato, tapioca, grated pineapple, green peas, etc.

Idli:


The popular ‘rice cake’, is definitely the best breakfast option to grab on your way to work. Not just the usual, a lot more options to choose from.

Idli or idly (About this soundpronunciation (help·info)) (/ɪdliː/) are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and among Tamils in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Meals:

It’s the time of the day to energize and get back to work. Pick your ideal midday meal option and rejoice it to the fullest.

A meal is an eating occasion that takes place at a certain time and includes prepared food.The names used for specific meals in English vary, depending on the speaker's culture, the time of day, or the size of the meal.

Meals occur primarily at homes, restaurants, and cafeterias, but may occur anywhere. Regular meals occur on a daily basis, typically several times a day. Special meals are usually held in conjunction with such occasions as birthdays, weddings, anniversaries, and holidays. A meal is different from a snack in that meals are generally larger, more varied, and more filling than snacks.

Biriyani:


Savour the mouth watering Biriyani served in 12 varieties. The regular Veg, Non veg and a lot more to check out.

Biryani (بریانی) is a Urdu Hindustani word derived from the Persian language, which was used as an official language in different parts of medieval India by various Islamic dynasties. One theory states that it originated from birinj (Persian: برنج‎), the Persian word for rice. Another theory states that it is derived from biryan or beriyan (Persian: بریان‎), which means "to fry" or "to roast".

Chicken 65 biryani is slightly different from regular biryani. The biryani rice is dum (steamed) cooked with chicken 65 masala (spices) and other spices. The chicken is marinated separately.

Curry:

It’s the time of the day to energize and get back to work. Pick your ideal midday meal option and rejoice it to the fullest.

Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. In southern India, where the word originated, curry leaves, from the curry tree, are also an integral ingredient. Curry is generally prepared in a sauce.

ishes called 'curry' may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood.

Curries may be either 'dry' or 'wet'. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée.

Roti:


The flat bread staple of the south is a go to for a stomach filling delicacy. Choose wisely and start munching.

Chapatis are made using a soft dough comprising wheat flour, salt and water.It is more finely ground than most western-style whole wheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spiced dishes.

Chapati dough is typically prepared with flour, salt and water, kneaded with the knuckles of the hand made into a fist and left to proof for at least 10 or 15 minutes to an hour for the gluten in the dough to develop. After proofing, the dough becomes softer and more pliable. Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs which are then dipped into flour and rolled out on a circular rolling board (a chakla), using a rolling pin known as a velan or belan, into a flat disc. There are also automatic roti makers which automate the whole process.

Poori:

The deep fried bread of wheat flour is the right choice to munch on at anytime of the day.

Poori is a Indian fried bread made with whole wheat flour & salt. To make these, an unleavened dough is prepared first. Then small portions of it are rolled to flat discs similar to roti. These are fried in hot oil to puff up.

We always make poori with whole wheat flour but some restaurants & tiffin centers make these with a mix of whole wheat flour (atta), all-purpose flour (maida) and semolina.

All-purpose flour imparts a milky flavor to the pooris while the whole wheat puris have a more nutty aroma.

Traditionally dough was made with only 3 ingredients – flour, salt & water. However my mom always added some semolina to make them more crisp. It also helps the puffed poori to hold its shape for longer.

Adding semolina is more common in our parts of Karnataka. In fact we never make poori without it. You may skip if you do not prefer.