The dosa legacy

India Today - - SIMPLY BANGALORE -

To swear undy­ing love to Ban­ga­lore, you have to be a fan of CTR. Cen­tral Tif­fin Room in Mallesh­waram, has been around for so long, that even the present own­ers are un­sure of the ex­act date of in­cep­tion, al­though they say that it might be some time around the 1950s. When own­er­ship changed in 1991, the name changed as well, to Shri Sa­gar. But many still use the for­mer name. The menu is lim­ited to idly, vada, poori and dosa be­tween 7 am and noon. When the restau­rant re­opens at 4 pm, you can or­der Man­ga­lore bha­jjis, Mad­dur vadas, rawa idly and poori. But the masala dosa is the star of the show as hun­dreds of plates star­ring the deep brown daz­zler, coated with home­made but­ter from nearby Naga­man­gala and neatly folded into a tri­an­gle and stuffed with spiced yel­low pota­toes, come out of the kitchen. The vibe is fren­zied as wait­ers rush be­tween ta­bles, their arms over­flow­ing with plates. Some­times, you have to share a ta­ble with strangers be­cause there just isn’t enough space for ev­ery­one. The space is small, the noise lev­els high. But no one seems to mind. The pieces of dosa are so crisp that you can hear them crunch in your mouth, pe­ri­od­i­cally dunked in co­conut chut­ney. As long as the dosa stays as good as it does in peo­ple’s mem­o­ries and as long as there is fil­ter cof­fee to be had af­ter, peo­ple will keep com­ing back to Shri Sa­gar. DON’T MISS Their fa­mous Masala Dosa

MEAL FOR TWO Rs 150 WHERE Mar­gosa Road, Mallesh­waram TEL 23317531

“I just don’t com­pro­mise on the qual­ity of in­gre­di­ents and we reg­u­late the tem­per­a­ture of the tawa as well as how long the dosa should cook on it,”

San­jiv Poo­jari, Owner, Shri Sa­gar

SAN­DESH RAVIKUMAR

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