Of lasting flavours

Large Helpings

Of lasting flavours

Step in and you’ll find that it is not a place where one can sit and enjoy a hot meal. In fact, you’ll find a long queue of people wanting to fill their tiffin boxes, so that they can take home an affordable meal.

“To maintain hygiene, we prefer our customers bringing in their own tiffin boxes. Though a lot of them ask us to pack the food in plastic covers, we are dead against plastic,” says Krishna Hegde, who heads the food and beverage business development at the hotel. So don’t be surprised if you find idli, vada, dosa (except masala dosa, which must always be had fresh off the tava), chutney, sambhar, rasam, sagu, and rice preparations such as bisibele bath, and kesari bath being weighed on electronic scales like vegetables in the market.

The place started functioning in 2003 with an intention to cook food in mass scale, so that customers can buy them in kilograms and litres. Today, they not only cater to many corporate sectors, private functions and small eateries but also dishes out food for an assembly of people. “We even have small caterers who come and buy food here and sell it under their name,” he adds. 

The fully-mechanised process ensures there is no human handling of the ingredients, making food totally hygienic, while the mass production ensures that you get a great price advantage. With a range of over 100 dishes to choose from, spanning cuisines of Gujarat, Punjab, Tamil Nadu, Andhra Pradesh, and Karnataka, one can buy according to one’s taste depending on the menu of the day. “We have set menus which changes everyday. While South Indian cuisines are fast-selling during mornings and afternoons, it is the North Indian food that people prefer at night,” adds Krishna.    

Dishes like lemon, methi, coriander rice, puliyogare’, pulao, ghee rice are some of the popular items on the menu. Some of the North-Indian delicacies include cream of palak soup, rajma masala, kaju rice, palak rice are tempting while lentil soup and dal tadka are worth a try. While ordering in bulk, one can even customise orders like eliminating onion and garlic from the menu. Sweets like holige are also made, if required. The hotel is open on all days from 6.30 am to 3.30 pm and 5.30 pm to 9.30 pm.

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