Food Lovers

27/12/2024

Namaskara folks, as we come to the close of 2024, I thought it would be great to reminisce about some of our most memorable food moments of the year. Hope you enjoy this three-part series, watch the first episode at

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21/12/2024

Watch the complete episode at https://youtu.be/ZFJX4gJx5es

To taste the avarebele and its myriad creations, definitely find your way to the Avarebele Mela at National College Grounds, Basavanagudi, Bengaluru, from 27th December 2024 to 5th January 2025.

Shreevasavi Condiments

21/12/2024

Out here in Karnataka, we love avarebele, the hyacinth bean that is best harvested in this season. And the most sought after crop comes from farmlands surrounding Magadi, a town located 70 kilometres from Bengaluru, where the soil imbues a unique aroma to the bean. In this special episode, we spend a day with farmers understanding what it takes to grow the avarekai and the careful nurture it receives before it finds its way to our plates in Bengaluru. We explore this against the context of the much-awaited ‘Shree Vasavi Condiments Avarebele Mela’, which in its 25 years of existence has showcased the myriad preparations of the versatile hyacinth bean.

Hope you enjoy this special farm to table episode. https://youtu.be/ZFJX4gJx5es

And definitely find your way to the Avarebele Mela at National College Grounds, Basavanagudi, Bengaluru, from 27th December 2024 to 5th January 2025.

Take care; stay safe and strong. Happy eating!

ShreeVasavi Condiments

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20/12/2024

Namaskara! We have a very special Saturday episode coming up where we’ve explored a much loved seasonal ingredient from the farm to the table. 😋 Explored some aspects of village life here too. Any guesses on this one?

20/12/2024

These plum cakes are timeless, and also count amongst some of Bengaluru's most popular Christmas picks. Hope you enjoy this plum cake tour rerun. Let me know which ones were your favourite, and also if you have an addition to make to the list. Merry Christmas and happy holidays in advance.

Watch at https://youtu.be/0uRt6ExCZDA

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14/12/2024

I Finally Visited POOJARI’S FISH LAND Mysuru
Watch complete episode at https://youtu.be/ENA8CoimNTY

Follow for more like this.

Poojari’s Fish Land, 26, Mysore Bangalore Road, Opp. White Orchid, Kalasthavadi, Village, Naganahalli, Karnataka 570003; tel: +91 80886 27100; timings: 11am to 1130pm; google maps coordinates: https://maps.app.goo.gl/UftaR7KMjj8LNhQt5

14/12/2024

I must confess when I think of Mysuru, seafood isn’t the first thing that comes to my Mangalorean mind. Which is the reason why although I've been on the Mysuru-Bengaluru highway ‘a million times’, I’ve never once stepped into the 25-year-old Poojari’s Fish Land, a prominent landmark on the highway just outside the city. This is the restaurant that also spawned scores of ‘fish land’ monikered highway eateries across the state. When I found myself without an agenda on a recent road trip, I dropped into Poojari’s Fish Land to try and decipher for myself what makes it the most reviewed (in the region) restaurant on google.

Hope you enjoy this watch. https://youtu.be/ENA8CoimNTY Take care; stay safe and strong. Happy eating!

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07/12/2024

Watch complete episode at https://youtu.be/XrSw ACYtbz4
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Chandru Special Maddur Vade, 01, Railways Station Rd, Near SS Corana Apartment, Harsha Layout, Kengeri, Bengaluru, Karnataka 560060; tel: +91 88613 51104; timings: 9am to 9pm; google maps coordinates: https://maps.app.goo.gl/cuhbbfYPb7zNJnLb6

07/12/2024

Life changed drastically for 15-year-old Chandru in Somanahalli, Maddur when his father passed away unexpectedly. Left with no recourse but to look after his family, he took up a job selling Maddur vade on trains for others. Twenty years on, having learnt the craft of making this popular fried fritter, and more importantly, the ‘taste of customers’, he has his own shops in Kengeri, Bengaluru where he cooks and sells his version of the Maddur Vade. And going by the thousands he sells each month, Chandru has certainly come a long way from his shaky beginnings in Somanahalli.

Hope you enjoy this inspiring episode. https://youtu.be/XrSwACYtbz4 Do support small enterprises like these that are doing delicious work. Happy eating!

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30/11/2024

This Chikmagalur Chef Spent 9 Years Perfecting His Delicious Pizzas! FERMENTATION STORIES Bengaluru
Watch complete episode at https://youtu.be/fblMVYy7QT4

Fermentation Stories, Orchids centre.10, 5th A Block, 17th B main, Jyoti Nivas College Rd, Koramangala, Bengaluru, Karnataka 560095; tel: +91 93532 33133; timings: 1130am to 11pm; google maps coordinates: https://maps.app.goo.gl/fzzF5WaSswi8wbCRA

30/11/2024

Originally from Chikmagalur, Lijjo Joy Kasper was introduced to the world of pizzas a decade ago during a stint in an Italian kitchen. Since then, pizzas have become centrestage for this young chef, obsessing over the right mix of flour, fermentation techniques, a zesty tomato sauce that employs both Italian and naati (country) tomatoes in a sweet, spicy and sour mix, to topping combinations that are rooted in the classic but have flavourful tweaks. A year ago, his pizza passion found home in a tiny 300 s.ft. pizzeria in Koramangala, South Bengaluru where he alongside his brother and wife dish out, through a curbside store window, an impressive range of sourdough pizzas and sandwiches. I caught him by surprise one evening when I visited to taste six of Fermentation Stories’ popular pizza combinations.

Hope you enjoy this episode. https://youtu.be/fblMVYy7QT4 Do support small enterprises like these that are doing delicious work. Happy eating!

Kripal Amanna

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25/11/2024

Watch the complete episode at https://youtu.be/I96qU8tH-yg

Calm Down Café, 206/6, 4th main road, Canara Bank layout Kodigehalli Main Road, Kodigehalli Extension, Post, Vidyaranyapura, Bengaluru, Karnataka 560097; tel: +91 99459 50246; timings: 12noon to 10pm; google maps coordinates: https://maps.app.goo.gl/RiQqQbUFYHCTU3oh6

23/11/2024

This homely and nourishing jolada rotti oota (jowar rotti meal) was such a find! A delicious North Karnataka tradition here in Namma Bengaluru! Watch episode at https://youtu.be/I96qU8tH-yg

Kripal Amanna

23/11/2024

Hailing from Gulbarga and Byadagi, Sushma and Prabhu Hiremath always wanted to set up something of their own, but were wary of losing the security of their corporate jobs. However following an unexpected lay off, this young couple decided to plunge headlong into realising their dream of opening a Uttara Karnataka eatery serving homely jolada rotti meals and snacks in their neighbourhood of Vidyaranyapura in North Bengaluru. With family recipes, ingredients and cooking practices sourced from North Karnataka roots, Calm Down Café offers a homely taste of traditions from the region in its humble setting.

Hope you enjoy this episode, part of our initiative to support deserving small businesses. Do support small enterprises like Calm Down Café for the delicious work that they do. Happy eating!

Watch at https://youtu.be/I96qU8tH-yg

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22/11/2024

I believe the wholesome food of North Karnataka still hasn’t got its due! Therefore am always elated when I come across an eatery serving some great Uttara Karnataka Oota! Stay tuned for this one tomorrow.

Kripal Amanna

16/11/2024

64 Mutton Pulav began as a Sunday experiment five years ago for Goutham and his cousin Abhishek to cook an old-style pulav over a wood fire. Watch the complete episode of his near-hidden eatery at https://youtu.be/UkkplAjRBrs

16/11/2024

64 Mutton Pulav began as a Sunday experiment five years ago for Goutham and his cousin Abhishek to cook an old-style pulav in their home kitchen to serve neighbours and friends. Enthused by the positive response of early customers to their woodfire cooked pulav, they bootstrapped an eatery in an open plot in the North Bengaluru suburb of Yelahanka. It’s been four years since and the space has evolved to evoke a rustic, airy vibe that is popular with locals. What hasn’t changed though is the brothers’ commitment to the food, preparing the dishes personally sans any hired cooks. I dropped in unannounced one afternoon to find Goutham applying the finishing touches to the mutton pulav. What impressed me also was the fact that they only serve five or six dishes; I spent time observing them and left only after tasting some of their popular fare.

Hope you enjoy this one too. Watch at https://youtu.be/UkkplAjRBrs

Do support small enterprises like 64 Mutton Pulav for the delicious work that they do.

Happy eating!

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15/11/2024

This was an interesting find! Stay tuned!
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