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Maiyas operates a restaurant in Jayanagar, Bangalore. Some of the available dishes are Masala Dosa , Benne Dosa , Kesari bat , Idli , Vada , Bisi Bele Bath , Mosaru Vade , and Sambar Vada . [ 9 ]
Then in 1955, he started a hotel originally known as Sri Krishna Villas at present-day Subbayya Gari Junction in Kakinada, serving Andhra bhojanam called as "Butta Bhojanam". It soon became a famous restaurant in the Telugu states. [3] In 2018, the chain opened its first restaurant in Hyderabad and later spread throughout other Indian cities ...
Andhra cuisine is prevalent in restaurants all over Andhra Pradesh, as well as in cities like Bangalore, Chennai, and New Delhi. The Uttarandhra region is composed of the northeastern districts of Srikakulam, Vizianagaram, and Visakhapatnam in Coastal Andhra. While Visakhapatnam district has a cuisine closer in character to the rest of Andhra's ...
An A2B Restaurant at Maraimalai Nagar, on the outskirts of Chennai. A2B was founded by late Thiru K.S. Thirupathi Raja, who was the founder of Guru Sweets in Rajapalayam, Srinivasa Sweets in Bangalore (Sriramapuram) and Sri Ananda Bhavan in Washermenpet, Chennai.
Central Tiffin Room (CTR) or Sri Sagar Hotel is a heritage restaurant in northwest Bangalore established in the 1920s by Y.V. Subramanyam. It is notable for its Masala Dosas that come in butter and non butter variants.
The company began with the establishment of the Mavalli Tiffin Room (commonly known as MTR) restaurant in Bangalore in 1924 by Yagnanarayana Maiya. In 1975, when India was under emergency, a Food Control Act was introduced which mandated that food was to be sold at very low prices. This move made it difficult for MTR to maintain high standards ...
Taken in 2012 - Koshy's Cafe - Bangalore, India - taken from St. Mark's Road. Koshy's Parade Café, popularly known as Koshy's, is a family-owned restaurant in Bangalore, India. [1] [2] [3] Jawaharlal Nehru, Queen Elizabeth II and Nikita Khruschev are among those who have dined at Koshy's. [4] [5] [6]
Ragi mudde, ragi sangati or kali, colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough', is a finger millet swallow dish of India in the state of Karnataka and Andhra Pradesh (Rayalaseema region). [1] In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali.