<p>The ingredients, spices and the oil are brought in from Kerala. <br />Regulars stream into this place for a steaming hot cup of tea in the evening, followed by dinner. <br /><br />They vouch for the hygiene of the place and say the price is dirt cheap. <br />“The taste, hygiene and service here are incomparable to any other” is the common refrain. In addition to Appam and Kadala curry, they also prepare Puttu and Kadala, Idiappam, chicken curry, fish curry and biryani — chicken and mutton being most popular. There’s also Kappa and Meen curry and vegetable stew, sprinkled with small pieces of chicken. <br /><br />Most people come here for the chicken and mutton biryani, Appam and its varieties. <br />“I come here only to eat the Appams. We usually get some food packed and take it home. We live just across the road so we come here pretty often. The food is hygienically served and it’s cheap,” says Roshan John, a regular.<br />Biryani Hut also has banana chips that is sliced in a different manner just to preserve the taste. <br /><br />The Halwa, complete with nuts of all kinds, is brought from Kerala and sold rather cheap here. <br /><br />Achappam is also made here and deep fried in coconut oil. And during Onam, this place is packed and reservations are made way in advance. The cooks are all from Kerala. Their work starts as early as five in the morning. <br /><br />The dough is readied, the dosa and appam batter are ground and the ingredients for the non-vegetarian dishes are prepared. <br /><br />“We don’t compromise on hygiene. There are several places in the City serving similar food but I think what makes us different is the cleanliness, the taste and the additional snacks that we stock. People come in during tea time just for the snacks and during lunch and dinner time for the non vegetarian dishes,” Harris C P, owner of the restaurant told Metrolife.<br /><br />Weekdays see the regulars come to the stall while the weekends are packed with people who come by to try out the dishes. <br /></p>
<p>The ingredients, spices and the oil are brought in from Kerala. <br />Regulars stream into this place for a steaming hot cup of tea in the evening, followed by dinner. <br /><br />They vouch for the hygiene of the place and say the price is dirt cheap. <br />“The taste, hygiene and service here are incomparable to any other” is the common refrain. In addition to Appam and Kadala curry, they also prepare Puttu and Kadala, Idiappam, chicken curry, fish curry and biryani — chicken and mutton being most popular. There’s also Kappa and Meen curry and vegetable stew, sprinkled with small pieces of chicken. <br /><br />Most people come here for the chicken and mutton biryani, Appam and its varieties. <br />“I come here only to eat the Appams. We usually get some food packed and take it home. We live just across the road so we come here pretty often. The food is hygienically served and it’s cheap,” says Roshan John, a regular.<br />Biryani Hut also has banana chips that is sliced in a different manner just to preserve the taste. <br /><br />The Halwa, complete with nuts of all kinds, is brought from Kerala and sold rather cheap here. <br /><br />Achappam is also made here and deep fried in coconut oil. And during Onam, this place is packed and reservations are made way in advance. The cooks are all from Kerala. Their work starts as early as five in the morning. <br /><br />The dough is readied, the dosa and appam batter are ground and the ingredients for the non-vegetarian dishes are prepared. <br /><br />“We don’t compromise on hygiene. There are several places in the City serving similar food but I think what makes us different is the cleanliness, the taste and the additional snacks that we stock. People come in during tea time just for the snacks and during lunch and dinner time for the non vegetarian dishes,” Harris C P, owner of the restaurant told Metrolife.<br /><br />Weekdays see the regulars come to the stall while the weekends are packed with people who come by to try out the dishes. <br /></p>