<p>Every Bengalurean has a special bond with the Bengaluru-style pulav — a vegetable and rice preparation laced with spices. </p>.<p>Consumed as a hearty breakfast, a spicy lunch, or a sumptuous dinner, pulav can be eaten to the heart’s content, any time of the day.</p>.<p><span class="italic">Metrolife</span> checked out a few places in Bengaluru that serve these irresistible pulavs.</p>.<p><span class="bold">Spice route</span></p>.<p>In the narrow bylanes of Nagarathpete, at a stone’s throw away from the Dharmaraya temple, is SLN Tiffin Room, also known as Muddanna Hotel. Established in the 1960s, the place has a dedicated fanbase that swears by its pulav.</p>.<p>We reached at 7.30 am to find what the craze is all about. It’s a no-frills place and exudes a home-like vibe. We ordered half pulav and idli. Served in a banana leaf, it came piping hot, accompanied with chutney.</p>.<p>The pulav smelt divine — the pleasing heat of the cinnamon and cloves hit the palate in the first mouthful. Vegetables are sparse in the pulav here. The coconut chutney complemented it well.</p>.<p>PS: While here, indulge in breakfast combos that bear Dr Rajkumar’s movie names, like ‘Shankar Guru’ and ‘Trimurthi’.</p>.<p><span class="bold">Three in one</span></p>.<p>Pete (City Market) is the nucleus of the food culture of Bengaluru. Nestled in Cubbonpete is Chikkanna Tiffin Room.</p>.<p>Established in 1965, the hotel is popular for its Bath masala dosa. It combines masala dosa, pulav and butter, three of the city’s favourite food items, all in one.</p>.<p>The dish is a masala dosa topped with green chutney and potato curry cooked in butter, and topped with pulav.</p>.<p>Our order of Bath masala dosa came in a banana leaf placed on a disposable plate.</p>.<p>The pulav was mildly spicy. The combination of chutney, potato curry and pulav all wrapped in the crispiness of the roasted dosa doused in melted butter was heavenly.</p>.<p>Fragrant, crispy and flavourful, it satisfied all the senses. While here, you can also try the pudi-rice.</p>.<p><span class="bold">Temple service</span></p>.<p>A hotel inside a temple premises sounds bizarre, right? But Siddappa Hotel is cozily placed between idols and markers that adorn Manjunathaswamy temple at Sampangiramanagara.</p>.<p>Patriarch Siddappa, a weaver, started this hotel in 1975, when his loom was facing difficulties. Now run by his son, it has remained a hallmark for great taste.</p>.<p>It is good to get here early, as the place gets jam-packed in no time in the morning. </p>.<p>The pulav here was saffron-hued and piping hot and was served with saagu. It was mildly spicy and full of flavour.</p>.<p>The saagu gave the dish more heat. While here, try the Thuppa kalli dosa that is cooked in ghee.</p>.<p><span class="bold">Half-plate story</span></p>.<p>Spawned to capitalise on Muddanna hotel’s popularity, Namma SLN at Basavangudi, near Vijaya Teacher’s College, is now a hotel of its own standing.</p>.<p>A place popular with college and office-goers of the area, it is famous for its Sabakki idli. But its pulav is worth trying too.</p>.<p>We ordered a half pulav and lemon rice combo. The lemon rice was bland compared to the well-balanced pulav. Its mildness was compensated by the heat of the spices. </p>
<p>Every Bengalurean has a special bond with the Bengaluru-style pulav — a vegetable and rice preparation laced with spices. </p>.<p>Consumed as a hearty breakfast, a spicy lunch, or a sumptuous dinner, pulav can be eaten to the heart’s content, any time of the day.</p>.<p><span class="italic">Metrolife</span> checked out a few places in Bengaluru that serve these irresistible pulavs.</p>.<p><span class="bold">Spice route</span></p>.<p>In the narrow bylanes of Nagarathpete, at a stone’s throw away from the Dharmaraya temple, is SLN Tiffin Room, also known as Muddanna Hotel. Established in the 1960s, the place has a dedicated fanbase that swears by its pulav.</p>.<p>We reached at 7.30 am to find what the craze is all about. It’s a no-frills place and exudes a home-like vibe. We ordered half pulav and idli. Served in a banana leaf, it came piping hot, accompanied with chutney.</p>.<p>The pulav smelt divine — the pleasing heat of the cinnamon and cloves hit the palate in the first mouthful. Vegetables are sparse in the pulav here. The coconut chutney complemented it well.</p>.<p>PS: While here, indulge in breakfast combos that bear Dr Rajkumar’s movie names, like ‘Shankar Guru’ and ‘Trimurthi’.</p>.<p><span class="bold">Three in one</span></p>.<p>Pete (City Market) is the nucleus of the food culture of Bengaluru. Nestled in Cubbonpete is Chikkanna Tiffin Room.</p>.<p>Established in 1965, the hotel is popular for its Bath masala dosa. It combines masala dosa, pulav and butter, three of the city’s favourite food items, all in one.</p>.<p>The dish is a masala dosa topped with green chutney and potato curry cooked in butter, and topped with pulav.</p>.<p>Our order of Bath masala dosa came in a banana leaf placed on a disposable plate.</p>.<p>The pulav was mildly spicy. The combination of chutney, potato curry and pulav all wrapped in the crispiness of the roasted dosa doused in melted butter was heavenly.</p>.<p>Fragrant, crispy and flavourful, it satisfied all the senses. While here, you can also try the pudi-rice.</p>.<p><span class="bold">Temple service</span></p>.<p>A hotel inside a temple premises sounds bizarre, right? But Siddappa Hotel is cozily placed between idols and markers that adorn Manjunathaswamy temple at Sampangiramanagara.</p>.<p>Patriarch Siddappa, a weaver, started this hotel in 1975, when his loom was facing difficulties. Now run by his son, it has remained a hallmark for great taste.</p>.<p>It is good to get here early, as the place gets jam-packed in no time in the morning. </p>.<p>The pulav here was saffron-hued and piping hot and was served with saagu. It was mildly spicy and full of flavour.</p>.<p>The saagu gave the dish more heat. While here, try the Thuppa kalli dosa that is cooked in ghee.</p>.<p><span class="bold">Half-plate story</span></p>.<p>Spawned to capitalise on Muddanna hotel’s popularity, Namma SLN at Basavangudi, near Vijaya Teacher’s College, is now a hotel of its own standing.</p>.<p>A place popular with college and office-goers of the area, it is famous for its Sabakki idli. But its pulav is worth trying too.</p>.<p>We ordered a half pulav and lemon rice combo. The lemon rice was bland compared to the well-balanced pulav. Its mildness was compensated by the heat of the spices. </p>
