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Chef Hemant Mathur is behind this restaurant, as he is amongst some others including Devi and Tulsi, the Michelin starred restaurants, and more like Kokum, Dhaba, Chola and so on.

The staff was very friendly.  The food was very good.  Of late, uttapams have been my yardstick for rating South Indian chains, along with their cutneys and sambar.

I liked the chutneys, but I’ve eaten better.  Especially coconut chutney.  None of the restaurants here in US serve a coconut chutney that’s finger-licking good, methinks.  Same was the case with sambar, good, not great.

The uttampam, on the the other hand, was really good – perfect thickness, well cooked and soft enough with generous amount of the toppings.

The dosas were all good, we tried the malai paneer, which was rich, the gongura dosa, which was a very nice tangy masala, a nice crispy rava dosa, a spicy Mysore masala, chole bhature and poori bhaji.  The chole tasted great but the chole beans themselves seemed slightly undercooked.

The bhatura was nicely puffed and not drenched in oil – a good sign of a good dough.  The poori bhaji didn’t look appetising enough to me, so I didn’t try it.

The bisibelebath had a good taste, but again, not exceptional.  My yardstick for this is something I ate at a friend’s place – her aunt prepared the masala for her, and I couldn’t just stop eating that.

The medu vada was very good – nice, crispy, soft, cooked well – everything.  Sounds complex, doesn’t it? 🙂

Of the desserts, I tried only the gulab jamuns and was quite happy with them.  The friends tried rava kesari and vermicelli kheer and did not seem to be impressed.

We had a chatty afternoon and a good lunch.  The chef, whose name we didn’t catch who was working in the kitchen and the master chef Hemant Mathur both came out to the table to ascertain satisfaction.  I always like that touch in the hospitality industry 🙂


Dosai Menu, Reviews, Photos, Location and Info - Zomato

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