Source : the age
Mornings are for nourishing goat soups and the crisp, pancake-like delights of dosa. Afternoons are for chicken curry and street snacks. And late nights? Simply made for biryani. Whenever it is, whatever you’re having, you’ll be warmly welcomed and exceedingly well fed at this Carnegie newcomer.
Podi-sprinkled idli is made to co-owner Jyotsna Reddy’s own recipe: grinding rice, tapioca and fenugreek seeds, letting the mixture ferment, and steaming it to a soft, fluffy cake that’s brushed with warm, golden ghee. Alongside, there’s bright coconut chutney and a soupy vegetable sambar – balancing tamarind sourness and jaggery sweetness – to dip the idli in.
The biryani is made with special shortgrain rice called seeraga samba and a jaunty green masala. Served in a bowl made from palm leaves and threaded with complex spicing, it manages to be both bold and subtle at once. Inclusive, creative and clever, Namma Bangalore Vibbes is a haven for Bangaloreans craving a taste of home, but it’s for everyone – there’s an awesome (non-spicy) kids’ menu and most dishes are gluten free.
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