You can savour 'mane oota' here

You can savour 'mane oota' here

Taste

The taste difference between the mom-cooked homely food and the ones dished out in minutes in a hotel is immense. Very rarely does one find a menu that can gel well with one’s taste buds outside home.

When ‘Mane Oota’, opposite the court complex on Vani Vilasa Road in the city, forayed into the growing hotel industry two years Women serve as customers eat, at ‘Mane Oota’ in Mysore.dh photos by prashant h gago, the hands behind the venture had only one motto in mind — to practice what they mean — treat the customers with homely food.

Unlike special occasions or during festivals, when meals is served on plantain leaf at home, it’s a regular affair here. A chapati or ragi ball, curry, two types of side dishes, curd, papad, besides pickle and salt forms lunch/dinner — offered at Rs 35. In case of take away, Rs five extra is charged per plate.  S Pavan, a member of the family that runs the restaurant, feels it’s still less (price) compared to the spiralling prices of essential commodities.

With meals being the unique selling proposition (USP) of this eatery, what makes for a perfect ambience is the cane-made interiors — first thing to be enamoured of the place. A tad huge space in front of the old building, has been converted into an ‘open air restaurant’ with cane-made supporting pillars and beams covered by country tiles for roof. You will still be awe-inspired by the environs, when a woman comes near you — gently asking for the coupon.

If you are a newcomer, they will direct you to a room inside, where another woman manages the cash counter, to issue the coupons. Needless to say, here women outnumber men, engaged in different departments, against only two male cooks. Yes, it is a near total ‘women’s world’.

Rekha, the cashier and Pavan’s mother proudly says, “We have eight women tending to duty — from serving to cleaning, peeling vegetables to washing utensils and many more.

The only reason why women were hired for the job was again to recreate a home like atmosphere. “Who else knows the art of hosting guests better than women?” asks Rekha. The peak hour is between 2 pm and 3 pm, when customers with hunger pangs throng the place.

Recently, the kitchen here was fitted with an eco-friendly hearth called ‘Urja Ole’ that runs on bio-gas. Rice, curry and several other items are prepared on it. The company that makes such hearth supplies firewood at Rs 10 per kg. This has helped in cutting down the expenses on LPG, adds Pavan.

Another highlight of this eatery is that most of the powders used to enhance the flavour here are home made, with both Rekha and her husband G J S Achar adept at making it.

“We can proudly say that only natural flavours are used”,asserts Pavan. All the hotels have some social responsibility.

Playing with the health of the customers, for a windfall, is unethical. Apart from meals, breakfast — like idli, rice items and dosa among others — is also available, but only during morning hours.

‘Mane Oota’, an innovative name itself is enough to arouse curiosity. Barring Sundays, when it remains open only up to 4 pm, it is open between 7 am and 11.30 am, 12.30 pm and 4.30 pm and 7 pm and 10 pm on the remaining days of the week.

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