Wednesday, December 5, 2007
One of Bangalore's finest eating locations for the budget-minded, or anyone for that matter, is Johnson Market. Nestled in between the old and new centres of Bangalore, it has quite a few places that serve amazing rolls. Phanoos, the most popular among them, serves a series of beef rolls named Jumbo, Mambo and Shambo. They even have a good chicken liver roll, though that is not for everyone.
Somewhat similar is Rajinder, which is in Safdarjung Enclave. No beef, though.
These mutton sheekh rolls are very different from kakori kabab rolls at Aap Ki Khatir, or those at Khan Chacha or Nizams. A singular roll is a bit of a meat overload - like the Phanoos roll. The chutney is nice.
Here's a look at some Afghani Chicken. Drool, you sinners!
Saturday, December 1, 2007
Every year they would come to college on invitation and serve us these delicious rolls while we entertained ourselves and our guests. Occasionally, I miss their taste. There is a Nizams in CP. Apparently it is the mother-ship. When I went there the first time, it was a big disappointment. It was great food, but it was expensive. More importantly, Nizams lost its spine and did not serve beef.
Yesterday, I went there. Among other things, we nailed this Malai Keema Kofta. Really tasty.
You can even see the shiny battooras in this pic.
An old lady waits with her cafe on wheels, as soon as you turn into Defence Colony from near the Andrews Ganj flyover. She is comfortable speaking Tamil or Hindi, and even understood me when I spoke to her in Malayalam. Last time I ate there, random policemen were fleecing her, and from what I saw, it could not have been a one-off experience.
The sambar had too few vegetables and too much asafoteida, and on my return to office I was feeling like a bit of a gas cylinder. It was quite tasty, but maybe I was too hungry. It did not matter. Two parippu vadas and two uzhunnu vadas for twenty five rupees is as cheap as you get at any Bangalore darshini.
In Malayalam you call them parippu vada (darker ones on the left) and uzhunnu vada. But as far as I know, parippu (kind of dal/lentils) is ground with water to make uzhunnu.
Here she is.