Consistent taste and quality

GOOD SERVICE

Consistent taste and quality

 GREAT DEMAND Puri served with sagu and chutney.Good ambience, a wide range of food items and friendly staff make the place worth visiting. Started by B A Narasimha Murthy on December 12, 1988, the place has become a favourite of people from all walks of life. You may opt for self-service counter or service hall but the menu is the same with varieties of South Indian, North Indian and Chinese dishes along with fresh juices and ice creams.

There is a great demand for North Indian food items at service hall, but idli vada, puri and dosa are sold like hot cakes at the self-service counter. Being one of the popular hangouts of the students from Vijaya College and BHS First Grade College, the place is  crowded with college goers in the morning.

 “Whenever I come to Jayanagar 4th Block, it is a must for me to visit Pavithra. All the items especially puri and idli vada are nice here. The crunchy vada makes you ask for more,” says Sharan, a regular visitor.

Narasimha MurthyFrom day one, we are working with the motto of giving good service. We give much more importance to cleanliness and quality. We have never compromised with quality,” says Narasimha Murthy, the owner. When the restaurant successfully completed 15 years in 2002, he decided to celebrate it in a meaningful way. “We started a buffet service just for Rs 45 and it had 18 items which were served unlimited. We charged only Rs 25 from physically challenged people and children below 12 years. It was absolutely free for senior citizens above 70 years. The service continued for one year. And for this, I was honoured with Mahatma Gandhi Gold Award,” he says proudly.

The eatery opens at 7 in the morning and closes at 11 in the night. The business is brisk throughout the day. In the morning, the place is filled with college crowd, office goers come at lunch time and in the evening it’s a mixed crowd.

“We provide mid-day meal just for Rs 22 which includes rice, rasam, sambar, palya,
papad, payasam, buttermilk and pickle. There is a huge demand for this,” says Ganesh, son of Narasimha Murthy who looks after the hotel. There are many takers for coffee too. Therefore, they have opened a separate counter for coffee.

Gajanan has been working as the main chef since its inception.

He specialises in preparing North Indian sabjis. “I prepare paneer butter masala,
vegetable kurma, palak paneer, channa masala and many other dishes. The taste and mode of preparation have been consistent from day one,” he adds.

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