Bengaluru: Malayali Community in Bengaluru Ready to Celebrate Onam, Harvest Kerala Festival, which peaked on Saturday with Thiruvona Sadhya, the traditional deployment of Delicacies specifically presented a banana pipe.
With the city just emerged from the second wave of Covid-19, most of the visitors were limited to take home, and Bengalurean seemed to have many lined up choices.
Last year, Onam had come after the first lip but the first wave was still unraveled.
With many Bengalureans who have been vaccinated this time, there seems to be a bit of relief.
Various Menuschef Regi Mathew from Kappa Chakka Kandhari, a restaurant in Koramangala, was busy lately because he and his team was preparing a special spread containing 26 traditional delicacies, including Palada, Chakka Pradhaman and Payasam PARIPPU.
Last year, they did not serve spreads during the festival.
This time, they pushed take-away only on Friday and Saturday.
In some places like the mango tree salt, a restaurant in Indiranagar, Sadhya topped the menu from August 14 itself.
“In the mind of the pandemic situation in mind, we started serving Sadhya earlier this year to avoid the crowd on the Thiruvonam day on Saturday.
We have been widely published our take-away menu and have encouraged customers to choose for it,” said Vibin Balakrishnan, Manager The restaurant was named after the famous comedy scene of the Mohanlal-Starrer in 1988.
Payasam Jasmine Soft coconut is special this year.
With social media pages flown with various visitors in Bengaluru offering authentic food, the price is steep this year.
Most of the chefs and diner operators blame the limitation of the pandemic and the culinary field crisis that will be traversed because of locking.
Food prices range from Rs 149 to Rs 1,500.
However, a restaurant in Kammanahalli, Naatil Evideya (where your original place), is run by former IT professionals, claims they are not for profit but to provide a home-of-home experience to customers.
“We have saved the price of nominal T Onasadhya but plans to serve Swith’s cooking ingredients that are cooked with authentic homes carried away from Kerala.
We are a cloud kitchen that evolved into a restaurant that serves cuisine Kerala,” said Tom Thomas.
Now, the restaurant offers an ounce on the take-away box
