Adiga’s

Rating:

In Malleswaram there are a large number of sagar shops where you can get quick, delicious south Indian fare. One of our favorites is Adiga’s, located just around the corner from Sean and Archana’s place.

The main floor is typical of a sagar shop (or “hotel”), if a bit larger than most. You order near the entrance from the cashier, pay, and receive a number of receipts. Each receipt needs to be taken to the appropriate station (e.g. dosa, meals, idly, roti), where a worker will  magically turn your receipt into the dishes listed. At both stages, it’s important to know how to deal with an IndiaQueue. Once you’ve obtained your meal, you grab a section of long, shared countertops and dig in while standing.

On this trip, Archana introduced us to the upstairs “restaurant” part of Adiga’s, which I didn’t even know existed. The upstairs experience is less busy – you are seated at your own table, given a menu, and served by a waiter. The choices are similar, though some smaller items such as roti curry are replaced with larger variations such as dal fry. Prices are higher since portions are bigger and you are getting table service, but it’s a nicer environment to linger in. I enjoyed the experience, though my favorite part of Adiga’s is still the ground floor with its communal feel.

Overall, Adiga’s is a great stop for a quick meal of south Indian favorites. In particular, their roti curry, rava idly, and special dosai are my favorites. I also like stealing a few bites of Sean’s ever-present channa batura.

Happy to be at Adigas
Enjoying an assortment of goodies for lunch

Sean with his channa batura Lauren and her roti curry
Sean with channa batura and south Indian coffee, Lauren with roti curry

Palak Dosa
Palak dosa

Rava idly
Rava idly

Adiga’s
Sampige Road at 15th Cross (+ other branches in the Bangalore area)
Bangalore, India 560003
+91 80 4153 5991

Daily: Breakfast, Lunch, Dinner

Indian Christmas Eve in Seattle

We mentioned to Mike and Erin that we’ve been making a lot of Indian food lately. Erin said that mother cooks up some great Indian fare as well, so we decided to have an Indian potluck for Christmas eve. Lauren didn’t initially realize that the Arcuris were contributing half the menu, and so asked “will we have enough food?” with the four dishes we were bringing. There were indeed six adults and three children to feed, but they had to contend with:

  • Beef samosas
  • Spicy yellow dal
  • Channa masala
  • Palak paneer
  • Aloo gobi
  • Chicken kadai
  • Curried shrimp
  • Rotis
  • Dahi

It was like having an awesome Indian buffet in your own home; and since we weren’t holding back, chocolate torte for dessert!

Plate of Indian food
The full array of dishes…or so we thought

Lauren and Indian food
Lauren with the bonus curried shrimp – delicious!

Indian Fiesta

Sean has been craving Mexican food. Often when he craves Mexican, he makes the mistake of trying restaurants in town that claim to specialize in Mexican dishes. We wanted to show him how easy it was to make his favorite Mexican dishes at home using Indian produce, so we put together the following menu:

  • Spanish rice. Sean was already a Spanish rice expert, so he took care of this one. The main components were white rice, tomatoes, and chilies.
  • Beans (we used white rajma from the local grocery store, the closest thing we could find to pinto beans). We cooked them with bay leaves and chilies in the pressure cooker.
  • Guacamole. All of the standard ingredients are readily available, including gorgeous avocadoes (locally known as “butter fruit”).
  • Salsa. I used local green chilies, small red onions, tomatoes, cilantro (aka coriander), lime juice, and garlic, and put them all in the mixie. The end result was spicy and delicious.
  • Soft taco innards. We cooked up some veggies (peppers, onions, chilies) and chicken to use for tacos.
  • Tortillas. We made the observation that rotis and tortillas are basically the same thing, so we made up a bunch of rotis and used them as tortillas for our tacos.
  • Chips. We over-cooked a few of the rotis to make crackers, and broke them into small pieces to use as chips. These didn’t quite resemble tortilla chips from home (for one thing, they weren’t deep-fried in oil), but they were tasty enough and made a good base for the salsa and guacamole.
  • We ran out of time to do anything about dessert, but fortunately Sean and Archana’s friends Michelle and Anders brought over delicious homemade chocolate volcano cakes and vanilla ice cream.

This feast satisfied Sean’s Mexican cravings, with the exception of the beans – he really misses black beans and just can’t find them in Bangalore. So now we know what we’re bringing from home on our next visit.

IMG_0163
Michelle and Anders and salsa and guacamole

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Delicious chocolate volcano cakes with local vanilla ice cream

Dal and Rotis

We made our second attempt at dal last night (came out pretty good, completely different from the first one), and our first attempt at rotis! The rotis were surprisingly easy and delicious. We basically followed this recipe and also got some help from Archana.

Tonight I think we’re going to make more rotis and use them as tortillas for veggie tacos. We have some extremely spicy green chilies that I’ve been wanting to try for a salsa.

Lauren rolling rotis
Preparing the rotis for the pan – thin, but not too thin

Dal roti
The final result – spicy yellow dal with piping hot rotis