Mamma's Kitchen

I am actually staying at the Hilton right next door where I get a lavish spread complimentary. After having it for two days - cant take it any more - excellent food and wide range. So I looked around for pure veg restaurants and tried out Saravana bhavan, 700 metres away. Saravana Bhavan is a third rate place with three star prices. Tried this one yesterday and prices are reasonable and taste is great. Only 25 for Idly and 50 for Puri and 65 for Masala dosa. Costlier than equivalent Bangalore prices - but hard to beat in its current location. Highly recommended. Today have plans to try their afternoon meals as well.

According to K. T. Achaya, Vadai (Vada) was popular among ancient Tamils during 100 BCE – 300 CE.[10] A type of vada is mentioned as "vataka" in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. In this recipe, green beans are soaked, de-skinned, and ground to a paste. The paste is shaped into balls and deep-fried.[11] Early literature from the present-day states of Bihar and Uttar Pradesh also mentions bara (vada) and mungaura (a vada made from mung).[12] Many immigrants from Uttar Pradesh and Bihar migrated to places such as Trinidad and Tobago[13], Guyana[14], Suriname[15], South Africa[16], Mauritius[17], and Fiji[18] in the mid-19th century to the early 20th century as indentured laborers. Bara became an important part of the Indian cuisine in these countries. In Trinidad and Tobago, bara became a component of one of their most famous street foods called doubles. Doubles is served with two baras filled with curried channa and topped with various chutneys or achars.[19][20]...🤩