My Musings

Yesterday (27 Feb 2009) evening we went to an eye doctor at Shekar Nethralaya , JP Nagar 3rd phase, on the 100 feet Ring Road, Bangalore. Later, Ashok suggested we go for an authentic and pure Gujarati dinner - so we went to the eatery, just opposite the Nethralaya. This eatery is part of a house and the family, ofcourse Gujarati, runs the show. Entirely managed (cooking and serving also) by the family members, this presents a nice homely ambience. There are two choices for meals - Ordinary and Special. Ordinary thaali consists of 4 phulkas (rotis), a cupful of rice, dal, aloo subji, khadi, and buttermilk. "Special" has 5 phulkas, a Papad, and curds instead of buttermilk - rice, dal, subji, khadi are common to both ordinary and special. The phulkas were hot and tasty; subji was superb. But I liked the Dal the best. Full of boiled koththu kadalai, it was excellent. The spices used in the subji and Dal are made in the home itself. Khadi too was good. All in all, we had a very s...

DHOKLA is a Gujarathi dish, made from besan and curds or channa dal and curds. The mixture alongwith other ingredients is steam-cooked. I like Dhokla very much and when I and Vijaya visited Mumbai - Pune in mid 2007, we ate this there. At Pune, Sundaresan purchased Dhokla (even without knowing its name) from Chitale Bandhu at Bajirao Road. When Sriram (s/o Arun) was born on 7th April 2009 at Royapettah Chennai, someone purchased Dhokla from Rameshwar near the Dr Radhakrishnan Salai flyover. Recently I went to this shop in pursuit of Dhokla, but, the shop wore a deserted look without any Gujarathi cooks or Dhokla! I was disappointed. When we came to Bangalore in Feb 2009, we went in pursuit of this dish, but we were again disappointed. Thus, I am still in pursuit of Dhokla at the time of writing this post ..... Arvind says it would be available in Bombay Sweet House at Luz corner, and Arun says there is a shop in Sivasamy Salai, opposite Sanskrit College, both shops in Mylapore. I ...