Check outs

Jayalakshmi and her husband are the founders of Basavangudi based Asha Dollmakers which highlight tradition as well as creativity during weddings. According to old Mysore wedding traditions, it is considered auspicious to give dry coconut, roasted chana, jaggery and arishina-kumkuma (turmeric and vermilion) to the bride during Vara pooje, a function to welcome the groom to the wedding. Over the years, innovations have led to creative figurines dressed to look like traditional dolls.Wedding contractors and marriage halls place bulk orders with individuals or small-scale units producing such figurines. Although the price varies depending on customer specifications and quantity, the cost…

The marathon of festivals is now peaking with Deepavali around the corner. There seems to be no festival fatigue in sight as shops court their customers in different ways. Armed with an opportunistic license given by the festival, corporates and clients felicitate each other with gift hampers of dry fruits, sweets of salted savouries and sweets. Deepavali sweets. Pic: Uma Swamy Adyar Anand Bhavan, next to BTM Petrol Pump, Maiyyas, G Pulla Reddy, Sri Venkateshwara Sweets, Dharwad Mishra Peda, Parimala Sweets (4th Block) are gearing up to meet the consumer rush.  Dr P Sadananda Maiyya,  Director of Maiyyas Beverages and…

The shingada or kuttu (water chestnuts) comes to the rescue, given that the on-going Navratris have restrictions on many North Indians, and in particular the Jain community. Festival Food at Mast Kalandar. Pic: Uma Swamy As recipes using flour made from Shingada are permissible, people make variants of regular dishes as well as new ones. Mast Kalandar, the Vegetarian restaurant , is serving the Vrat Thalis  using shingada or kuttu flour in pooris and pakodis that are salted with a special salt (sendha namak) .  Priced at Rs 159, the Vrat Thalis or the Navratra combo will be served till…

It’s a busy time for Bengali Associations across Bangalore as they are in the midst of organising Durga Pujo. This is the time of Puja, new clothes and getting together with the community to share a rich heritage of performing arts and cuisine.  One such Pujo is being organised by Bengali In Bangalore (BinB), a non-residential Bengali community online. The theme for this year’s pujo is Awkal Bodhan which depicts a scene from the Ramayana of Lord Rama doing a puja before going to Sri Lanka to rescue Goddess Sita. Apart from this there will also be Dhunuchi Naach, a…

Shenoy Stores is a landmark that has stood its ground since it began forty years ago (1971) Shobha Shenoy and Vittal Shenoy started the shop as a general store in 1986. Initially, their objective was to meet the need for traditional and fresh condiments. Eventually, affordable home-made tindis (savouries) that were packed to maintain freshness were made and sold. Their specialty is the samosa that is sold at just Rs. 1, proving that the best in life need cost an arm! Ready snacks also include holige, chaklis, mixtures and several Mangalore delicacies. Shenoy Stores also stocks pickles, curry powders. Shenoy’s…

Samosas and puffs are the favorites during Ramzan. Pic Uma Swamy During the month of Ramzan, the eateries around many mosques in Bangalore are busy selling savouries specially made for this occasion. The 30th Main at Tilak Nagar and neighbouring streets is one such area that people throng from 3.30 p.m. onwards. A stall at Tilak Nagar,near Swagath Garuda Mall in Jayanagar selling savouries during Ramzan. Pic: Uma Swamy The usual favourites are different types of non-vegetarian samosas, puffs and puddings. Sold mostly on the basis of weight, the savouries have a loyal customer base, as many purchase them all…

Not many can miss the multi-floor building with the glass facade on 9th Main, 5th Block, Jayanagar. The first and the second floor of this building houses Dakshin Foods’s specialty restaurants Athityam and Bon Aroma. While Athityam serves South Indian dishes from different states, Bon Aroma serves North Indian cuisine as well as cuisine from different parts of the world. Both the restaurants serve only vegetarian food. According to Arjun S Devatha, an ex-citizen of the corporate sector and the founder of Dakshin Foods, Athityam offers a variety of South Indian dishes which families and groups can enjoy in a…

The couple and their team are as famous as the edibles served in this shop. We are talking about Raj Gopal S Kulkarni and his wife Vidya who manage the Uttara Karnataka Store located at 35th Cross, 13th Main, 4 T Block, Jayanagar. Kulkarni (right) with his team. Pic: Uma Swamy. Started in 2002, the specialties include different types of traditional rotis (jolada rotti and akki rotti) and chapatti that do not spoil in refrigeration for many days. Other traditional specialties include stuffed brinjal curry, usal, gravy based dishes made from greens, antinunde (laddoos made from dry fruits) and ‘shenga…

Started in 2002 by Udaya Acharya, Café Acharya’s serves traditional South Indian snacks and meals. The place is popular for its masala dosas, kesari bhaath, idli vada and other savories. The place is frequented by people wanting a take away as well as those catching a quick bite before rushing to work. Cafe Acharya near Sarakki signal, J P Nagar 1st Phase. Pic: Uma Swamy. Backed by 25 years in the hotel industry, Udaya, a native of Hubli, says that they use fresh vegetables and good quality ingredients, while keeping the rates of dishes within the reach of his middle…

Started in 2010 by Sweta and Vishal Gupta, Mandi was started to provide a fine dining experience for vegetarians in Indian, Chinese and Italian cuisine. Mandi fine dining. Pic: Uma Swamy. A special attraction is the buffet serving more 40 items for Rs. 199/- per person (including taxes) and the 50 plus items buffet at Rs. 299/- The restaurant, that can seat about 140 persons, has a private dining area for small get-togethers. While it’s usually business visitors who come in at lunch time, families frequent the place in the evenings and weekends. The space has large seating capacity. Prior…