Search results
Results from the WOW.Com Content Network
The food chains primarily serve South Indian food including idli, saambar rice, curd rice, pongal, lemon rice, curry leaf rice and also chappathi. The dishes are offered at low prices: ₹ 1 for an idli, ₹ 5 for a plate of sambar rice, ₹ 5 for a plate of "Karuvapellai Satham" (Curry leaves rice) and ₹ 3 for a plate of curd rice. [9] [10]
Dindigul Thalappakatti Restaurant – Indian restaurant chain; Darshini – Type of restaurant serving South Indian cuisine; Dosa plaza – Indian fast food restaurant chain; Drunken Monkey – Smoothie bar chain in India; Faasos – Indian "food on demand" service; Flurys; Goli Vada Pav – Indian fast food restaurant chain
"It is definitely worth trying an Indian restaurant that makes rotis and naan in-house," Patel told BI. Indian cuisine also features a variety of flatbreads popular in different regions. Patel ...
Saravanaa Bhavan, previously Hotel Saravana Bhavan, is an Indian restaurant chain based in Chennai, Tamil Nadu, India. [1] The chain serves South Indian cuisine and operates 33 locations in India (24 in Chennai ) and 92+ across 28 countries in North America , Asia , the Middle East , Europe , and Oceania .
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL.
Decars Lane or James Hicky Sarani is a lane in Dharmatala, Central Kolkata, which is famous for its cheap and tasty food stalls. Maniktala has famous shop which still sells per kochuri at 25 and 50 Paisa. [9] Exide more near Rabindra Sadan, Shyambazar 5-point crossing etc. are famous for its momo. [10] Juice Stall in Salt Lake Sector V.
He has owned or operated multiple restaurants across Europe, North America and Asia. This is a list of the notable such restaurants, including many which have since closed. As of late-2024, the organisation lists 90 restaurants currently open worldwide. Ramsay founded his first restaurant group, Gordon Ramsay Restaurants, in 1997.
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.