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Vinay Sathyam

@vinaysathyam
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Ganesh Chaturthi, done the old way. Atithyaa in Gandhi Bazaar put together a traditional feast this Chaturthi. The kind of meal that goes course by course without rushing — tomato-tulsi rasam, khara modak, karjikayi to start. Then Mysore Rasam, Udupi Tharkari Sambar, Hesarubele & Pomegranate Kosambari, Carrot Beans Alsande Pudi Palya. Steamed rice, jeeraga thambuli, podis, pappads. Closes with Sihi-elle Kadubu and Avalaki Gulkund Payasa. Happening from September 12th to 14th. <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=ganeshachaturthi nis:value=ganeshachaturthi nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=atithyaa nis:value=atithyaa nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bangalore nis:value=bangalore nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bengaluru nis:value=bengaluru nis:enabled=true nis:link/> 📍 Atithyaa, Gandhi Bazaar
This Ganesh Chaturthi, The Rameshwaram Cafe at Bommasandra is celebrating the festive spirit with a traditional Anna Lakshmi Habbadoota— a wholesome banana leaf feast that brings together the warmth of Karnataka’s culinary heritage. The spread opens with Kosambari, Herekai Thuvaiyal, and Beetroot Pachadi, followed by festive vegetables like Black Channa Usli, Red Pumpkin Palya, and Mix Veg Kootu. Traditional snacks, Chitranna, Shavige Puliyogare, and a comforting main course of Majjige Huli, Tomato Pappu Rasam, and White/Rajmudi Rice complete the savoury spread. The Ganesha specials steal the show — Kara Modaka, Arashina Yele Kadubu, Holige, and Moong Dal Payasam, finished traditionally with banana, yele-adike, happala, and majjige menasu. Available from 13th–16th September, 11:30 AM–4 PM <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bengaluru nis:value=bengaluru nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bangalorebreakfastwalks nis:value=bangalorebreakfastwalks nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=therameshwaramcafe nis:value=therameshwaramcafe nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bommasandra nis:value=bommasandra nis:enabled=true nis:link/>
Cafe Amudham has added something new to their menu — a Mushroom Donne Biriyani, now available across all their outlets in Bengaluru. The biriyani is built around earthy, well-cooked mushrooms, fragrant rice, and a masala that stays true to Amudham’s style — flavourful without going overboard. If you’ve been a regular at Amudham, this is worth trying alongside your usual order. And if you haven’t visited yet, this might just be a good reason to. This was at their indiranagar outlet <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bengaluru nis:value=bengaluru nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=cafeamudham nis:value=cafeamudham nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bangalore nis:value=bangalore nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bangalorebreakfastwalks nis:value=bangalorebreakfastwalks nis:enabled=true nis:link/> @cafeamudham
Basavanagudi just got its perfect evening ritual. @atithyaa_hotel is now serving evening snacks, and this menu is everything your 5pm self has been waiting for. We’re talking Duet Idly — button ellu podi idly and ghee podi idly with 3 chutneys. Because one was never enough. Then there’s the Millet Pumpkin Nuchununde — ragi sevai, grated pumpkin, darshini chutney. The kind of snack that feels both nostalgic and quietly wholesome. The Chettinad Masala Paniyaram brings the heat — 5 pieces, red chutney, full flavour. And if you’re feeling a little colonial-era curious, the Railway Cutlet is a special oval cutlet straight from Anglo-Tamil cuisine. Three pieces of pure history on a plate. Kothu Idyappam with raitha. Paneer Sukka Toast. Thiranga Uthappam — Each a star in its own way ! Pair any of this with a filter coffee or masala chai and tell me you’re not sorted for the evening. I dare you. 📍 Atithyaa, Basavanagudi | Since 1986 | Now serving evening snacks <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bengaluru nis:value=bengaluru nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bangalorebreakfastwalks nis:value=bangalorebreakfastwalks nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=gandhibazaar nis:value=gandhibazaar nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=basavanagudi nis:value=basavanagudi nis:enabled=true nis:link/>
Finding a dosa in Ujjain takes a little faith. South Indian breakfast isn’t exactly the default here. Poha and jalebi own the mornings in this city, and rightfully so. But I was curious whether I’d find a dosa, and New Shreeji Restaurant & Fast Food in Piplinaka came through. What surprised me most was the batter. They grind rice and urad dal the traditional way, but fold in a little besan and sugar before spreading — which gives it a slightly golden hue and a texture that’s distinctly their own. Not the dosa I grew up eating. But honest, local, and made with real intention. The chef was happy to talk through the whole process — no hesitation, genuinely proud of what he was doing. That energy always makes the food taste better somehow. I did start the morning the right way though — their poha and jilebi first. Soft, lightly spiced poha, and jalebi that had that perfect morning crunch. Classic Ujjain. If you find yourself in Ujjain and the dosa craving hits — you know where to go. 📍 New Shreeji Restaurant & Fast Food, Piplinaka, Ujjain <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=ujjain nis:value=ujjain nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=poha nis:value=poha nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=dosainujjain nis:value=dosainujjain nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=breakfast nis:value=breakfast nis:enabled=true nis:link/>
Shree Vasavi Condiments has been making traditional Karnataka snacks the old-fashioned way, from their little shop on Old Market Road, V.V. Puram. No shortcuts, no compromises — just recipes that taste exactly like what your grandmother used to make for every pooja. Swipe through to see what came in the hamper — Chakli, Nippattu, Karji Kayi, Kajjaya, Tengole, Mussare, Kobbari Mithai, and more. Everything priced at just ₹15, made fresh, packed with love. If you’re looking to order for the festival — or pick up their Nava Naivedihya Butti at ₹351 — they take advance orders. 📞 99451 58881 📍 <nis:link nis:type=tag nis:id=13, nis:value=13, nis:enabled=true nis:link/> Old Market Road, V.V. Puram, Bangalore Tag someone who’d love this 👇
₹671 for one of the most generous Onam Sadyas you'll find in Bengaluru this season — and it's right here in Gandhi Bazaar. Every year, Onam is a homecoming. King Mahabali returns from the netherworld to see his people, and his people lay out the finest spread they can — as proof that his golden age still lives on. At Atithyaa, a place that has been feeding Bengaluru since 1986, that spirit lands differently. There's something fitting about a restaurant rooted in tradition being the one to tell this story on a leaf. What you're looking at — the avial, erissery, olan, kalan, thoran, rasam, sambar, pachadi, the appam, the idiyappam, the pradhaman — isn't just a menu. It's a meal designed around Ayurvedic balance, where every taste from sweet to astringent has its place and its moment. Rice at the centre. Ghee to open it. Moru to close it. The Kathakali fan watching over the whole thing. When most Onam Sadyas in the city are asking ₹2000 and above, Atithyaa is doing it for ₹671. You don't have to pay a bomb to eat like Mahabali's people. That's the whole point of the festival, isn't it. Available on 23 - 25 th of August and please call the restaurant for reservations or DM them on Instagram 📍 @atithyaa_hotel, Gandhi Bazaar <nis:link nis:type=tag nis:id=onamsadya nis:value=OnamSadya nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bengalurufoodie nis:value=BengaluruFoodie nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=onaminbengaluru nis:value=OnamInBengaluru nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=atithyaahotel nis:value=AtithyaaHotel nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=onamsadyabengaluru nis:value=OnamSadyaBengaluru nis:enabled=true nis:link/>
Drove to Doddabalapura just for this. Palav Ramu Hotel — no signboard needed, no Swiggy listing, no Instagram presence. The locals just know. Crispy vadas straight out of the oil. Pulav ladled out by hand. This is as old-school as it gets. And the pulav? It’s light. Almost feather-light. Minimal spice, no heavy masala, nothing fighting for attention. The kind of preparation that says — *we’ve been doing this long before you had opinions about food.* For the purists of Doddabalapura, this IS the taste of home. You can see it in how they eat — no hesitation, no pausing for photos, just heads down and happy. For someone like me, wired on bold flavours and heavy spice? It was a humbling experience. This pulav wasn’t made for my palate — it was made for its people. And honestly, that’s the most beautiful thing about old legends. They don’t need to impress everyone. They just need to keep showing up for the ones who matter. 🌿 *Palav Ramu Hotel, Doddabalapura.* <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bengaluru nis:value=bengaluru nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=doddaballapura nis:value=doddaballapura nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=yelahanka nis:value=yelahanka nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=palavramu nis:value=palavramu nis:enabled=true nis:link/>
Stomped grapes with my feet, walked through a vineyard, understood how wine actually gets made, and then sat down to taste and pair it — all in one afternoon. This is exactly the kind of weekend activity I didn’t know I needed. Rico Vineyards offers one of the most immersive wine experiences I’ve come across — wine stomping (yes, the classic barefoot kind), a guided tour of the vineyard, a walkthrough of the entire manufacturing process, and a proper tasting and pairing session to wrap it up. What makes it special is how accessible it is. You don’t need to be a wine expert to enjoy this — it’s as much about the experience and the stories as it is about the wine itself. And the prices starting at ₹500, honestly, it’s a steal for everything you get. If you’ve been looking for something different to do on a weekend — something that’s a little experiential, a little indulgent, and genuinely memorable — put Rico Vineyards on your list. 📍 Rico Vineyards Sy.No-12 1, Yelahanka, Singanayakanahalli, Karnataka 560119 🎟️ Starting at ₹500 🍇 Wine stomping | Vineyard tour | Manufacturing walkthrough | Tasting & pairing <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=vineyard nis:value=vineyard nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=winepairing nis:value=winepairing nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=yelahanka nis:value=yelahanka nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=corporateeventplanner nis:value=corporateeventplanner nis:enabled=true nis:link/>
Some restaurants you walk into as a stranger and walk out feeling like you’ve known the place forever. Oorjaa was exactly that. Met Chef Raj Sethia for the first time that evening — and within minutes, you could tell this is someone who genuinely thinks about food. The kind of chef who has a clear point of view, and it shows in every single plate. Indian cuisine in a warm, intimate 40-seater space that doesn’t try too hard but gets everything right. We worked through the Tandoor Platter, the Oorjaa Dal which was rich and deeply comforting, a perfectly crisp Chilli Roti, the Classic Yellow Dal, fragrant Jeera Rice — and just when you think the meal has peaked, out comes the Filter Coffee Rosogulla. A dessert that’s as unexpected as it is memorable. Every dish had something to say. The flavours were layered, the presentation kept simple and minimal, and nothing felt out of place. 📍 Oorjaa – North Indian Cuisine, Palace Road, High Grounds, Bengaluru <nis:link nis:type=tag nis:id=oorjaa nis:value=oorjaa nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bengaluru nis:value=bengaluru nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=indiancusine nis:value=indiancusine nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bangalore nis:value=bangalore nis:enabled=true nis:link/>
Office lunch ! Independence Day edition with tricolour dosa and tricolour Rasgulla. Btw ! How much do you think this meal costs me?
Rameshwaram Cafe does an Onam Sadya. And yes, it’s worth the drive to Bommasandra. 20+ items on the leaf. Parippu, sambar, rasam, aviyal, thoran, olan, kootu curry, pachadi, kichadi, erissery, pickle, papad, banana chips, salt, banana — and the payasam that makes the whole thing worth it. The matta rice hits different when it’s got that golden parippu poured right over it. They’ve got the rhythm right — the sequence, the refills, the way it all comes together on a banana leaf. This isn’t a restaurant trying to do a sadya. This is a sadya that happens to be at a restaurant you already trust. Priced at ₹550 per person and everything is unlimited (no conditions applied) Available till August 30th only at their Bommasandra outlet. <nis:link nis:type=tag nis:id=therameshwaramcafe nis:value=therameshwaramcafe nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bommasandra nis:value=bommasandra nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=hosurroad nis:value=hosurroad nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=onamsadya nis:value=onamsadya nis:enabled=true nis:link/>
Office lunch! <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bengaluru nis:value=bengaluru nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bangalore nis:value=bangalore nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=whitefield nis:value=whitefield nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=corporatecatering nis:value=corporatecatering nis:enabled=true nis:link/>
Rasam rice + Lay’s Asian Fiery Chilli = a superrr flavour upgrade! 🔥🥔 The crunch, heat and tanginess take this comfort food to another level. Lay’s Hot Chips Style is here to make every bite more exciting. Tried this combo yet? Drop a 🔥 if you’re ready to try it! <nis:link nis:type=tag nis:id=layshotchips nis:value=layshotchips nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=lays nis:value=lays nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=abababahsuperr nis:value=abababahsuperr nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=ad nis:value=ad nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/>
₹671 for one of the most generous Onam Sadyas you'll find in Bengaluru this season — and it's right here in Gandhi Bazaar. Every year, Onam is a homecoming. King Mahabali returns from the netherworld to see his people, and his people lay out the finest spread they can — as proof that his golden age still lives on. At Atithyaa, a place that has been feeding Bengaluru since 1986, that spirit lands differently. There's something fitting about a restaurant rooted in tradition being the one to tell this story on a leaf. What you're looking at — the avial, erissery, olan, kalan, thoran, rasam, sambar, pachadi, the appam, the idiyappam, the pradhaman — isn't just a menu. It's a meal designed around Ayurvedic balance, where every taste from sweet to astringent has its place and its moment. Rice at the centre. Ghee to open it. Moru to close it. The Kathakali fan watching over the whole thing. When most Onam Sadyas in the city are asking ₹2000 and above, Atithyaa is doing it for ₹671. You don't have to pay a bomb to eat like Mahabali's people. That's the whole point of the festival, isn't it. Available on 23 - 25 th of August and please call the restaurant for reservations or DM them on Instagram 📍 @atithyaa_hotel, Gandhi Bazaar <nis:link nis:type=tag nis:id=onamsadya nis:value=OnamSadya nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bengalurufoodie nis:value=BengaluruFoodie nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=onaminbengaluru nis:value=OnamInBengaluru nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=atithyaahotel nis:value=AtithyaaHotel nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=onamsadyabengaluru nis:value=OnamSadyaBengaluru nis:enabled=true nis:link/>
Stomped grapes with my feet, walked through a vineyard, understood how wine actually gets made, and then sat down to taste and pair it — all in one afternoon. This is exactly the kind of weekend activity I didn’t know I needed. Rico Vineyards offers one of the most immersive wine experiences I’ve come across — wine stomping (yes, the classic barefoot kind), a guided tour of the vineyard, a walkthrough of the entire manufacturing process, and a proper tasting and pairing session to wrap it up. What makes it special is how accessible it is. You don’t need to be a wine expert to enjoy this — it’s as much about the experience and the stories as it is about the wine itself. And the prices starting at ₹500, honestly, it’s a steal for everything you get. If you’ve been looking for something different to do on a weekend — something that’s a little experiential, a little indulgent, and genuinely memorable — put Rico Vineyards on your list. 📍 Rico Vineyards Sy.No-12 1, Yelahanka, Singanayakanahalli, Karnataka 560119 🎟️ Starting at ₹500 🍇 Wine stomping | Vineyard tour | Manufacturing walkthrough | Tasting & pairing <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=vineyard nis:value=vineyard nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=winepairing nis:value=winepairing nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=yelahanka nis:value=yelahanka nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=corporateeventplanner nis:value=corporateeventplanner nis:enabled=true nis:link/>
Office lunch! <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bengaluru nis:value=bengaluru nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bangalore nis:value=bangalore nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=whitefield nis:value=whitefield nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=corporatecatering nis:value=corporatecatering nis:enabled=true nis:link/>
₹671 for one of the most generous Onam Sadyas you'll find in Bengaluru this season — and it's right here in Gandhi Bazaar. Every year, Onam is a homecoming. King Mahabali returns from the netherworld to see his people, and his people lay out the finest spread they can — as proof that his golden age still lives on. At Atithyaa, a place that has been feeding Bengaluru since 1986, that spirit lands differently. There's something fitting about a restaurant rooted in tradition being the one to tell this story on a leaf. What you're looking at — the avial, erissery, olan, kalan, thoran, rasam, sambar, pachadi, the appam, the idiyappam, the pradhaman — isn't just a menu. It's a meal designed around Ayurvedic balance, where every taste from sweet to astringent has its place and its moment. Rice at the centre. Ghee to open it. Moru to close it. The Kathakali fan watching over the whole thing. When most Onam Sadyas in the city are asking ₹2000 and above, Atithyaa is doing it for ₹671. You don't have to pay a bomb to eat like Mahabali's people. That's the whole point of the festival, isn't it. Available on 23 - 25 th of August and please call the restaurant for reservations or DM them on Instagram 📍 @atithyaa_hotel, Gandhi Bazaar <nis:link nis:type=tag nis:id=onamsadya nis:value=OnamSadya nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bengalurufoodie nis:value=BengaluruFoodie nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=onaminbengaluru nis:value=OnamInBengaluru nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=atithyaahotel nis:value=AtithyaaHotel nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=onamsadyabengaluru nis:value=OnamSadyaBengaluru nis:enabled=true nis:link/>
Rameshwaram Cafe does an Onam Sadya. And yes, it’s worth the drive to Bommasandra. 20+ items on the leaf. Parippu, sambar, rasam, aviyal, thoran, olan, kootu curry, pachadi, kichadi, erissery, pickle, papad, banana chips, salt, banana — and the payasam that makes the whole thing worth it. The matta rice hits different when it’s got that golden parippu poured right over it. They’ve got the rhythm right — the sequence, the refills, the way it all comes together on a banana leaf. This isn’t a restaurant trying to do a sadya. This is a sadya that happens to be at a restaurant you already trust. Priced at ₹550 per person. Available till August 30th only at their Bommasandra outlet. <nis:link nis:type=tag nis:id=therameshwaramcafe nis:value=therameshwaramcafe nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bommasandra nis:value=bommasandra nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=hosurroad nis:value=hosurroad nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=onamsadya nis:value=onamsadya nis:enabled=true nis:link/>
Office lunch ! Independence Day edition with tricolour dosa and tricolour Rasgulla. Btw ! How much do you think this meal costs me?
Rasam rice + Lay’s Asian Fiery Chilli = a superrr flavour upgrade! 🔥🥔 The crunch, heat and tanginess take this comfort food to another level. Lay’s Hot Chips Style is here to make every bite more exciting. Tried this combo yet? Drop a 🔥 if you’re ready to try it! <nis:link nis:type=tag nis:id=layshotchips nis:value=layshotchips nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=lays nis:value=lays nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=abababahsuperr nis:value=abababahsuperr nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=ad nis:value=ad nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/>
Shree Vasavi Condiments has been making traditional Karnataka snacks the old-fashioned way, from their little shop on Old Market Road, V.V. Puram. No shortcuts, no compromises — just recipes that taste exactly like what your grandmother used to make for every pooja. Swipe through to see what came in the hamper — Chakli, Nippattu, Karji Kayi, Kajjaya, Tengole, Mussare, Kobbari Mithai, and more. Everything priced at just ₹15, made fresh, packed with love. If you’re looking to order for the festival — or pick up their Nava Naivedihya Butti at ₹351 — they take advance orders. 📞 99451 58881 📍 <nis:link nis:type=tag nis:id=13, nis:value=13, nis:enabled=true nis:link/> Old Market Road, V.V. Puram, Bangalore Tag someone who’d love this 👇
Finding a dosa in Ujjain takes a little faith. South Indian breakfast isn’t exactly the default here. Poha and jalebi own the mornings in this city, and rightfully so. But I was curious whether I’d find a dosa, and New Shreeji Restaurant & Fast Food in Piplinaka came through. What surprised me most was the batter. They grind rice and urad dal the traditional way, but fold in a little besan and sugar before spreading — which gives it a slightly golden hue and a texture that’s distinctly their own. Not the dosa I grew up eating. But honest, local, and made with real intention. The chef was happy to talk through the whole process — no hesitation, genuinely proud of what he was doing. That energy always makes the food taste better somehow. I did start the morning the right way though — their poha and jilebi first. Soft, lightly spiced poha, and jalebi that had that perfect morning crunch. Classic Ujjain. If you find yourself in Ujjain and the dosa craving hits — you know where to go. 📍 New Shreeji Restaurant & Fast Food, Piplinaka, Ujjain <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=ujjain nis:value=ujjain nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=poha nis:value=poha nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=dosainujjain nis:value=dosainujjain nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=breakfast nis:value=breakfast nis:enabled=true nis:link/>
Some restaurants you walk into as a stranger and walk out feeling like you’ve known the place forever. Oorjaa was exactly that. Met Chef Raj Sethia for the first time that evening — and within minutes, you could tell this is someone who genuinely thinks about food. The kind of chef who has a clear point of view, and it shows in every single plate. Indian cuisine in a warm, intimate 40-seater space that doesn’t try too hard but gets everything right. We worked through the Tandoor Platter, the Oorjaa Dal which was rich and deeply comforting, a perfectly crisp Chilli Roti, the Classic Yellow Dal, fragrant Jeera Rice — and just when you think the meal has peaked, out comes the Filter Coffee Rosogulla. A dessert that’s as unexpected as it is memorable. Every dish had something to say. The flavours were layered, the presentation kept simple and minimal, and nothing felt out of place. 📍 Oorjaa – North Indian Cuisine, Palace Road, High Grounds, Bengaluru <nis:link nis:type=tag nis:id=oorjaa nis:value=oorjaa nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=vinaysathyam nis:value=vinaysathyam nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bengaluru nis:value=bengaluru nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=indiancusine nis:value=indiancusine nis:enabled=true nis:link/> <nis:link nis:type=tag nis:id=bangalore nis:value=bangalore nis:enabled=true nis:link/>
Naati Cafe has always been about bold Karnataka flavours — and now they’ve brought that same energy to JP Nagar. What started in Koramangala, grew through Ulsoor, and has now landed in South Bengaluru. Three neighbourhoods, one very consistent love for Naati-style food. And for those of us who eat veg — this place genuinely delivers. The Mushroom Biryani was apparently the first of its kind in the city: aromatic rice, proper Naati masala, no compromises on flavour just because there’s no meat. The Mushroom Chops and Paneer Chops carry that same bold masala profile — inspired by the mutton versions but standing confidently on their own. Regional cuisine done right, without making vegetarians feel like an afterthought. Naati Cafe JP Nagar is now open, and if you visit before the 16th, you get a complimentary Special Bellary Chicken on any two-dish order.