Imagine the delight of the residents of a predominantly North Indian locality in Kilpauk when a new eatery serving authentic and exclusive Karnataka cuisine was opened in the neighbourhood. Eating Circles, which opened in April 2017, has managed to attract food lovers with their limited yet scrumptious menu featuring Bengaluru-special dosas, idlis and vadas.
It was the love for Bengaluru food items and their dearth in Chennai that persuaded its proprietor Aashruth Rangarajan to start Eating Circles.
“I developed a taste for authentic Kannadiga food when I used to frequent Bengaluru for work. My cravings usually and mainly included their sweet sambhar. I later learnt that a many Chennaiites equally enjoyed food from Karnataka. Unfortunately though, only a handful of restaurants in Chennai offer this cuisine,” says Aashruth .
The 22-year-old entrepreneur shares the idea behind the quirky name Eating Circles. “The main goal is to promote Indian cuisine. As many items in South Indian and and North Indian cuisines are in the shape of a circle — idlis, chapathis, dosas and pooris — we decided to highlight this unique feature through our name,” he said.
Hot sellers
Despite the small space, customers seem to line up for a wide range of pocket-friendly tiffin items, which include Red Rice Dosa, Neer Dosa and Rose Milk.
The preparation of Karnataka-style dosa differs considerably from what it takes to prepare other types of dosas. The water and ingredients in the preparation of dosas differ from state to state, points out Aashruth.
“It took nearly 45 days of trial to get the balance and consistency of the batter right. For example, the Red Rice Dosa has to be crispy and thick at the same time. Also, the right amount of sweetness is a deciding factor in the sambar,” he explains.
Ektha Kothari, a food blogger and founder of Food Talk Chenna, also believes the Red Rice Dosa is a healthy alternative to the plain dosa. She considers rose milk the perfect summer drink. “The only disappointment is the long queues during rush hour,” says Ektha, who also recommends Sabudana Pongal.
