41st anniversary of The Times of India, Bengaluru: A Plateful of bliss
Ajit Bhaskar
'Jeeju, why aren't you eating your dose (mind you, not dosa),' asked my sister-in-law. I shyly replied, 'I'm waiting for the sambar'. She said, 'We don't do dose with sambar.
Tired of too many ads? go ad free now
Just chutney.
' Just like that, my first visit to Vidyarthi Bhavan was an eye-opener. My jaws dropped when I had my first taste of Bengaluru-style dose. Coax a bite off right down the middle. I heard the slight crunch. The golden, crisp, yet pliable dose, palya, scoop with swalpa chutney. I had not tasted anything so exquisite in my life. And that was the beginning of my rendezvous with the glorious Thindi culture of Bengaluru.
This was nearly 15 years ago. Since then, it has been an exhilarating journey, discovering Bengaluru through food.
Like any other migrant, I had certain notions about Bengaluru. Being a scientist, I had an open mind to learn and absorb, and that helped change my views over time. For the better.
I live life through gastronomic experiences. Every tryst leaves a lasting impression -- be it the first crunch of the gari-gari vade at SLV Banashankari or my first Davanagere benne dose at Sri Gurukottureshwara, or my first Mangaluru buns and haalbaai.
Discovering the emotion called 'rice bath' is at Muddanna Hotel truly changed my life.
Bengaluru is laid back, but when it comes to food, it never sleeps. There is a vibrant late-night dose scene in the Pete areas, Banashankari and near Lalbagh. You can get terrific thindi any time of the day, if you know where to look for it. Thindi starts as early as 5.30am. I got a shock when I visited Namma SLN (not too far from Vidyarthi Bhavan) at 10am and I was told they were out of sabsige (dill) idlis.
Tired of too many ads? go ad free now
This also happens to be a Cubbonpete-style darshini where the concepts of sambar and filter coffee do not exist.
Bengaluru is a microcosm of regional cultures and communities within Karnataka, in addition to being a cosmopolitan hub, where thousands of people move to every single year to pursue their dreams. I got to discover these nuances, thanks to my moving from Jayanagar to Whitefield (an area older than Jayanagar and very much part of Bengaluru) to live close to the office.
It took me a day to realise the utter lack of the thindi scene in Whitefield.
Luckily, I liked to run. From 2011 to 2017, I used to pick a Saturday or Sunday, and run to either Basavanagudi, Cubbonpete, Vijayanagar or Malleswaram, or Rajajinagar, have breakfast at a darshini, particularly at more offbeat ones, and take a bus or a cab back home.
I shared this experience on social media. People expressed interest in joining the Thindi part, and so we formed a small group.
Post-Covid, when a few of us were relishing dose at Mangala hotel, folks decided to add more people to the group. Five became 100 overnight, and two years later, it is 1,300 people strong. It is aptly named Thindi Capital.
We go for walks, sample 4-5 darshinis in an area and have a fantastic time. About 20-30 strangers bond over food and their love for it. More importantly, we shed our preconceived notions about food in Bengaluru.
We explore beyond the morning thindi scene.
Afternoons in Bengaluru open a whole new world – that of chaats. Bengalureans have been having chaats since the 1950s. Our chaats are light, and depend on fresh ingredients like tomatoes, peas, carrots, onions, cucumbers, raw mango (mavinakayi bhel!), pineapples, even banana stem. Masala puri is a warm, comforting hug on cool, breezy evenings. Bangarpete pani puri, with its pellucid, yet deceptively spicy pani, is Karnataka's best-kept secret, not available anywhere else.
Uttara Karnataka-style girmit, nargees, and mandakki oggarane are truly works of art. So are our Shetty-style chaats. Our bun congress, bun nippat, boti masala have a separate fan base. The amalgamation of flavours, textures from fresh ingredients, and less to no reliance on potatoes and deep frying is what makes our chats unique, light, and truly delectable.
We also relish our bakeries for their puffs, honey cake, palya buns and dilpasand.
But it's not just food we discover. It is also the way of life. Bengaluru has become synonymous with hustle and bustle, 24/7, which is true for a certain demographic, trying to start up.
Deep down, we are super easy-going. My favourite place, for instance, is in a small lane in Cubbonpete. It is very easy to miss. SK Tiffin room opens at 8.30am, closes by 11:30am. No app-based delivery, no influencer marketing or branches.
They have just four items on the menu -- idli, chitranna, tomato bath and dose. Rajajinagara's Ajji Hotel is another. It's a shack with no nameboard with three operational hours and three items on the menu -- idli, chitranna and bondas.
Almost every old Bengaluru area has such places, some not even listed on Google Maps. One could perceive this as a lack of ambition and entrepreneurship. To me, it is a refreshing sense of clarity.
Quality over quantity. Life over burnout. They would rather ensure limited, but consistently amazing food over anything else. That's it. In this day and age, that glorifies slogging 24x7, that is remarkable clarity! The beauty of this city lies in its quality of embracing.
It may look thick and hard. But if you make a small effort to crack it, you'll find it soft and warm inside, and full of flavours. Hard to tell I'm talking about life in Bengaluru or our masala dose! Bengaluru has its challenges. But there is no other city that feels like home the way Bengaluru does. Bengaluru embraced me for the limited offerings that I have on my menu. An open mind, an open stomach, the willingness to learn, and being a nice person.
Ashte. Saaku.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Time of India
2 days ago
- Time of India
Citizens' initiative restores Tollygunge Ghari Ghar heritage gateway
1 2 3 4 Kolkata: Kolkata Restorers, a collective of citizens who love the city and its heritage, have restored the Tollygunge Ghari Ghar, a Grade I heritage structure off Deshpran Sasmal Road near the Tipu Sultan mosque. Constructed around 1877 by Prince Raheemuddin Shah, a great-grandson of Tipu Sultan, the gateway once supported a large clock on top, hence the local name Ghari Ghar. The archway serves as an entrance to the imambara inside the lane. The gateway features Tuscan-style columns and inscriptions in Nastaliq Urdu and Bengali. "This is more than just a gateway; it is a historical marker of Tipu Sultan's lineage, a centre of Shia ritual life, and a testament to colonial-era architecture," said architect Anjan Mitra, who was advised on how the restoration should be done. You Can Also Check: Kolkata AQI | Weather in Kolkata | Bank Holidays in Kolkata | Public Holidays in Kolkata After taking permission from the Wakf trustees led by Humayun Mirza, a descendant of Tipu Sultan as well as Nawab Wajid Ali Shah, the cracks were repaired and the structure was given lime paint. The marble plaques on the gate were cleaned, and the archway was illuminated. Kolkata-based company Techno Electric funded the entire cost of restoration. The translation of the Nastaliq script carries the following interpretation: "This graceful tower, crowned with a noble arch, has been raised as a place of beauty and reflection — worthy of reverence, like a place of prayer. Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like This Sticky Sweet Treat Is Healthier Than You Think – 15 Reasons to Add It to Your Diet! Learn More Undo by Taboola by Taboola Though time may pass and eras may shift, this structure stands firm, embodying the refined taste and noble spirit of its maker." "The tower is a royal memorial, constructed by a descendant of one of the subcontinent's most revered freedom fighters — Tipu Sultan, the martyr and protector of his people," said Mudar Patherya, who has coordinated the Kolkata Restorers initiative. "Its creator, Sayyid Mohamed Raheemuddin, was the son of Abdul Rahman, grandson of Abdus Salam, and great-grandson of Tipu Sultan. Through this structure, he preserved a legacy of dignity, courage, and devotion to heritage. This tower was erected in 1877. The arch offers a rare glimpse into Kolkata's 19th century Muslim aristocracy and how local landmarks retain lived memory," he added.
Time of India
4 days ago
- Time of India
41st anniversary of The Times of India, Bengaluru: A Plateful of bliss
By Ajit Bhaskar 'Jeeju, why aren't you eating your dose (mind you, not dosa),' asked my sister-in-law. I shyly replied, 'I'm waiting for the sambar'. She said, 'We don't do dose with sambar. Tired of too many ads? go ad free now Just chutney. ' Just like that, my first visit to Vidyarthi Bhavan was an eye-opener. My jaws dropped when I had my first taste of Bengaluru-style dose. Coax a bite off right down the middle. I heard the slight crunch. The golden, crisp, yet pliable dose, palya, scoop with swalpa chutney. I had not tasted anything so exquisite in my life. And that was the beginning of my rendezvous with the glorious Thindi culture of Bengaluru. This was nearly 15 years ago. Since then, it has been an exhilarating journey, discovering Bengaluru through food. Like any other migrant, I had certain notions about Bengaluru. Being a scientist, I had an open mind to learn and absorb, and that helped change my views over time. For the better. I live life through gastronomic experiences. Every tryst leaves a lasting impression -- be it the first crunch of the gari-gari vade at SLV Banashankari or my first Davanagere benne dose at Sri Gurukottureshwara, or my first Mangaluru buns and haalbaai. Discovering the emotion called 'rice bath' is at Muddanna Hotel truly changed my life. Bengaluru is laid back, but when it comes to food, it never sleeps. There is a vibrant late-night dose scene in the Pete areas, Banashankari and near Lalbagh. You can get terrific thindi any time of the day, if you know where to look for it. Thindi starts as early as 5.30am. I got a shock when I visited Namma SLN (not too far from Vidyarthi Bhavan) at 10am and I was told they were out of sabsige (dill) idlis. Tired of too many ads? go ad free now This also happens to be a Cubbonpete-style darshini where the concepts of sambar and filter coffee do not exist. Bengaluru is a microcosm of regional cultures and communities within Karnataka, in addition to being a cosmopolitan hub, where thousands of people move to every single year to pursue their dreams. I got to discover these nuances, thanks to my moving from Jayanagar to Whitefield (an area older than Jayanagar and very much part of Bengaluru) to live close to the office. It took me a day to realise the utter lack of the thindi scene in Whitefield. Luckily, I liked to run. From 2011 to 2017, I used to pick a Saturday or Sunday, and run to either Basavanagudi, Cubbonpete, Vijayanagar or Malleswaram, or Rajajinagar, have breakfast at a darshini, particularly at more offbeat ones, and take a bus or a cab back home. I shared this experience on social media. People expressed interest in joining the Thindi part, and so we formed a small group. Post-Covid, when a few of us were relishing dose at Mangala hotel, folks decided to add more people to the group. Five became 100 overnight, and two years later, it is 1,300 people strong. It is aptly named Thindi Capital. We go for walks, sample 4-5 darshinis in an area and have a fantastic time. About 20-30 strangers bond over food and their love for it. More importantly, we shed our preconceived notions about food in Bengaluru. We explore beyond the morning thindi scene. Afternoons in Bengaluru open a whole new world – that of chaats. Bengalureans have been having chaats since the 1950s. Our chaats are light, and depend on fresh ingredients like tomatoes, peas, carrots, onions, cucumbers, raw mango (mavinakayi bhel!), pineapples, even banana stem. Masala puri is a warm, comforting hug on cool, breezy evenings. Bangarpete pani puri, with its pellucid, yet deceptively spicy pani, is Karnataka's best-kept secret, not available anywhere else. Uttara Karnataka-style girmit, nargees, and mandakki oggarane are truly works of art. So are our Shetty-style chaats. Our bun congress, bun nippat, boti masala have a separate fan base. The amalgamation of flavours, textures from fresh ingredients, and less to no reliance on potatoes and deep frying is what makes our chats unique, light, and truly delectable. We also relish our bakeries for their puffs, honey cake, palya buns and dilpasand. But it's not just food we discover. It is also the way of life. Bengaluru has become synonymous with hustle and bustle, 24/7, which is true for a certain demographic, trying to start up. Deep down, we are super easy-going. My favourite place, for instance, is in a small lane in Cubbonpete. It is very easy to miss. SK Tiffin room opens at 8.30am, closes by 11:30am. No app-based delivery, no influencer marketing or branches. They have just four items on the menu -- idli, chitranna, tomato bath and dose. Rajajinagara's Ajji Hotel is another. It's a shack with no nameboard with three operational hours and three items on the menu -- idli, chitranna and bondas. Almost every old Bengaluru area has such places, some not even listed on Google Maps. One could perceive this as a lack of ambition and entrepreneurship. To me, it is a refreshing sense of clarity. Quality over quantity. Life over burnout. They would rather ensure limited, but consistently amazing food over anything else. That's it. In this day and age, that glorifies slogging 24x7, that is remarkable clarity! The beauty of this city lies in its quality of embracing. It may look thick and hard. But if you make a small effort to crack it, you'll find it soft and warm inside, and full of flavours. Hard to tell I'm talking about life in Bengaluru or our masala dose! Bengaluru has its challenges. But there is no other city that feels like home the way Bengaluru does. Bengaluru embraced me for the limited offerings that I have on my menu. An open mind, an open stomach, the willingness to learn, and being a nice person. Ashte. Saaku.
NDTV
4 days ago
- NDTV
5 Easy Ways To Make Boiled Potatoes Taste Better
There is no denying that potatoes are the most loyal companions in our kitchens. They are there when you need something fuss-free, they can literally amp up any dish from masala dosas to biryanis, and even manage to make their way into breakfast, lunch and dinner without anyone complaining. But for all their popularity, plain boiled potatoes often attract frowns since they are usually seen as fillers. But not anymore. Potatoes have a character of their own, and honestly, have the full potential to be the star of the dish. So, if you are a newbie or just want to enhance your potato cooking skills, here is how you can make your boiled potatoes taste better. 5 Easy Ways To Make Boiled Potatoes Taste Better: 1. Don't Use Plain Water It is a tiny change, but it can completely change the outcome. Boiling potatoes in unsalted water means you miss the chance to let them absorb flavour from within. Just like you salt water for pasta, salting the water before adding potatoes helps them carry the taste to the very centre. Most of the salt stays behind in the water, so you do not have to worry about overdoing it. This would result in potatoes tasting good on their own, even before you season them. 2. Don't Peel Potatoes' Skin You can peel the skin but also leave them as is. If you want soft, mashable potatoes for your parathas and cutlets, peeling them before boiling helps them cook quicker and break down more easily. But for dishes where texture matters, like aloo chaat or potato salad, it is better to boil them with the skin on. The skin also acts like a natural barrier, which holds the potato together and locks in moisture. 3. Give A Gentle Boil If you have ever ended up with potatoes that are too soft or oddly crumbly, this could be because of the way you boil them. The best way to boil potatoes is to place them in cold water first, then slowly bring them up to a gentle boil. This allows the heat to move evenly throughout and gives you just the right amount of firmness. As soon as the fork effortlessly pokes through the potatoes, turn the heat off. Let them cool uncovered so they do not become soggy. 4. Flavour Them While Warm The time just after draining boiled potatoes is ideal for seasoning, as they are still warm and steamy. At this point, their surface is porous and receptive, so your salt, lemon, masala and oils actually absorb in and not just sit on top. A little red chilli powder, a squeeze of lemon and a pinch of chaat masala can amp them up instantly. You can even add them to hot ghee tempered with jeera and hari mirch for that comforting, desi-style magic. 5. Treat Them Like The Main Dish We often think that boiled potatoes are an ingredient that is a side dish to the main dish. But honestly, they have enough strength and character of their own. Mix them with mustard oil and finely chopped onions for a Bengali-style snack. Or you can even add them to a bhurji to make them bulkier. You can even mash them with spices and leftover chutneys for a quick sandwich filling. With the right way of cooking, they can become the spotlight of any dish. Which Type Of Potatoes Work Best For Boiling? If your boiled potatoes turn too mushy or fall apart, the problem may not be your method — it could be the type you are using. For soft textures, like mash or paratha stuffing, go for starchy potatoes like russet or the standard Indian aloo. They break down easily and soak up flavours well. For salads, chaats or dry sabzis, pick waxy potatoes like red-skinned, baby potatoes or new potatoes. They hold their shape better and give you that perfect bite without turning to mush. How To Store Boiled Potatoes Without Ruining Them Boiled potatoes are convenient, but only if you store them right. Once they are cooked, let them cool fully before storing. Putting hot or warm potatoes into containers traps steam and leads to sogginess. Instead, store them in an airtight container lined with a tissue, and keep them in the fridge. Well-stored, they can last up to 3–4 days. Avoid seasoning them before storage, especially with acidic ingredients like lemon that can alter both texture and taste. Can You Freeze Boiled Potatoes? Yes, but with conditions. You can freeze plain boiled potatoes if you plan to reuse them in cooked dishes like tikkis, sabzis, bhurjis or sandwich fillings. After boiling, let them cool, pat them dry, and store in freezer bags. Avoid freezing them for dishes that need texture, like salads or chaats, as the thawing process can make them grainy or waterlogged. Are Boiled Potatoes Healthy? Potatoes are often wrongly blamed for everything from carbs to calories. The truth? Boiled potatoes, on their own, are actually quite healthy. When boiled, potatoes retain many vitamins and minerals, including vitamin C, B6, and potassium which are essential for our body. They are low in fat, high in potassium, and filling without being too calorie-heavy. The trouble usually comes from what you add to them, like heaps of butter, cream, or oil. To keep it light, season them with black salt, roasted cumin powder, lemon juice or even curd. Tossed with olive oil and herbs, they can be part of a high-fibre, satisfying meal. How Long Does It Take To Boil Potatoes? Honestly, a gentle boil works amazingly well for potatoes, it all depends on the size. Generally, in small, cubed potatoes, it takes around 10 to 15 minutes. While whole, larger potatoes will take between 20 to 25 minutes. Does Boiling Potato Lose Nutrients? When you boil potatoes, it loses its water-soluble nutrients like vitamin C or potassium. This results in slightly less nutritious potatoes. So remember, the longer you boil, the more nutrients it loses. Can You Eat Boiled Potatoes During Weight Loss? Since it is low in fat, you can consume boiled potatoes while trying to lose weight. You can either make many yummy dishes from boiled potatoes which will help you manage your weight.
