Indian Food

Vidyartibhavan-Basavanagudi-Bangalore:: Vidyarthi Bhavan is a vegetarian restaurant in Gandhi Bazaar, Basavanagudi, South Bangalore. It was founded in 1943. This restaurant is noted for its crispy, “Masala Dose“, especially the “Sagu Masale Dose“. It is one of the symbols and landmarks of old Bangalore

History::It all started as a small canteen keeping in mind to cater needs of the students of the nearby National High School and Acharya Patashala. Venkataramana Ural, from a place called Saligrama near Udupi, set this up in the early 1943-44. Passed on to the hands of his brother Parameshwara Ural, the restaurant bloomed to its demand.<p “=””>In 1970, Vidyarthi Bhavan was taken over by Ramakrishna Adiga who hailed from Shankaranaryana, a village near Kundapur. What changed was just the management, but the name, tradition, recipes remained the same so was the services of many of the employees. The overflowing demand and its profound popularity shall be the prudent evidence for its unchanging taste, flavour & delicacy.

Reviews :: Vidyarthi-Bhavan,Basavanagudi -Bangalore


Coringa-Andhra style Restaurant ,near yelahanka,Airport Road,Bangalore

This restaurant is a welcome addition to North Bangalore, where there is a dearth of good restaurants that serve Andhra cuisine.

Coringa goes a step further by featuring food from the Godavari region, making it a destination restaurant. If you are going to the airport and have time for a sumptuous meal, this is a good pit stop.

Food
The menu features rare specialities like Dibba Rotti — made with a batter of lentils and rice, seasoned with coriander, ginger and green chillis, pan-roasted to a crisp with a soft core — and Arati Davva, which is small cubes of banana stems cooked in mild spices with hing and a spiced mustard paste. These may not be everybody’s favourites, but do try the Kakarakaya, which is bitter gourd stuffed with a peanut podi. You can relish a large helping of freshly grilled seer or pomfret marinated in coriander and green chilli paste; spicy and sour Prawn Pulusu, or tangy Gongura Mutton cooked in sorrel leaf gravy. Many restaurants in Bangalore feature these dishes, but Coringa makes it really well. As entrepreneur and partner Srinivas Velidanda avers, “We take pride in our high-quality seafood supplies that are sourced directly from trawlers off the eastern seaboard of Vishakapatnam.” And yes, they have the incendiary Andhra Chilli chicken too.

Service
At least one of the partners is always present and they take the lead in interacting with customers, especially when it comes to customizing a dish.

Plus and minus
Insistence on fresh ingredients speaks volumes of the owners’ commitment to quality. Seafood lovers will find the long drive worth their while. We are told the decor will be revamped soon.

Coringa: 5-6, 4th Floor, Sindhu Building, KHB Colony, Bellary Road,
NH7, Yelahanka, Bangalore-560064
Meal for two: `900
Timings: 12 pm- 3.30 (lunch) and 7 pm-11 pm (dinner)

http://timesofindia.indiatimes.com/life-style/food/food-reviews/Restaurant-review-Coringa-Andhra/articleshow/29601663.cms

Review::Coringa-Andra style

 

 


Chikkanna tiffin room in Cubbenpet is the best mini masala Dosa

Near Ulsoor Gate Police Station, Cubbonpet, City Market, Bangalore

Review::Chikkana Tiffen Room(Mini masala Dosa)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s