Jyothishkiran's restaurant is an all-dosa affair. He has aptly named it `Dosa Hut'.
The restaurant, which was started a few weeks ago at Aristo Junction, has caught the attention of many dosa-lovers and has been accepted by the initial set of customers who have begun to frequent the place. A variety of dosas is available here.
Kappa Masala Egg Dosa is proclaimed the piece de resistance. Priced at Rs. 20, this dosa is a meal by itself. A lot of labour is involved in the preparation of its masala. Special care is taken in selecting the tapioca, and cooking it along with condiments.
"It is a tedious process. So we are sure we would face no competition. Not many can do this with precision," says Kiran.
The other special varieties on offer are Special Kappa Masala Dosa (Rs.23), Mulagu Dosa (Rs.15), Egg Dosa (Rs. 15) and Special Vegetable Oothappam (Rs.13). Onion Oothappam and Tomato Oothappam (Rs.10 each) are also available.
Mulagu Dosa is another hot-seller and so is the Special Vegetable Oothappam, which is made with lots of cauliflower, capsicum, beetroot, and onions.
The masalas are made at home. The raw materials used are of standard quality. "We don't compromise on quality," says Kiran.
"We are targeting the middle class. We don't encourage those who come in to chat and spend time here. That is why my restaurant has no chairs," says Kiran.
The restaurant is open only in the evenings. "Serving lunch needs a lot of planning and facilities and I don't intend to diversify now."
On keeping the restaurant closed on Sundays, he says, "Thiruvananthapuram is a peculiar city where everyone stays indoors on Sundays unlike in other cities."
His dreams include a Dosa Hut chain under the Aditya's Dosa Hut umbrella.
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