Magic of MAMA'S ladle
Quite a few diners are regulars, hungry for homemade food. Photo: K. Murali Kumar
NO WONDER it feels like home when you eat at Rasoi Ghar. A result of one woman's courage, the eatery is run from a home in Ulsoor.
It all began when Daksha Wahal suddenly lost her husband, who ran an electrical appliances store, in 1991, leaving Daksha, two young sons and a daughter, to fend for themselves. That was when she started serving homemade North Indian meals to 13 homesick professionals in the locality. Her chapathis were a major hit, and soon, the clientele grew. Her children Ravi, Rajesh, and Poonam then suggested she start a full-fledged eatery. Some professionals, who were by then hooked to her hot and homely food, heartily agreed. Soon, the family got together and started Rasoi Ghar.
Today, Rasoi Ghar can accommodate 70 diners under its high Mangalore-tiled roof, supported by simple casuarina beams. Lunch hour is rush hour at Rasoi Ghar with office-goers from the area flocking to it. And Daksha, helped by son Ravi and daughter-in-law Supriya, is on her toes to keep them satisfied. The restaurant's meals are cooked in the very kitchen where she cooks for her family. There is another kitchen in the compound though, for al la carte and Chinese cuisine.
Daksha, who initially did all the work herself, started taking Lalitha's help 15 years ago. The apprentice now runs the kitchen under Daksha's careful supervision. Ravi sets the menu every day, attends to clients, and does the purchasing. The favourites with the customers (many of whom are regulars) is the elaborate executive lunch, which includes chapathis, dal, a side dish of channa, rajma or aloo, dry sabji, curd rice, plain rice, papad, and pickle (Rs. 40).
You can eat phulkas with egg curry or tangy tomato masala. The menu also includes egg burji, capsicum aloo, aloo Simla mirchi, bhindi fry, sabji dil bahar, and yellow dal fry. Rice-eaters can choose from vegetable biryani, peas pulao with raitha, and vegetable fried rice.
Chinese cuisine includes the usuals such as baby corn manchurian, chilli baby corn, mushroom masala, capsicum dry, and fried rice.
The sandwich bar serves grilled vegetable sandwich with tomato and cucumber, and Continental sandwich with white sauce. The unusual offerings are the bread fritters (with potato filling, deep fried) and bread pakodas (deep fried with chillies and onion). The grilled sandwiches (Rs. 30) are served in the morning and evening. Daksha plans to include pav bhaji and vada pav soon.
Some of her signature dishes are mixed veg burji and capsicum aloo. And then there are her variants of the brinjal bharta and channa masala.
Desserts here include strawberry shrikhand and mango shrikhand, Supriya's inventions.
Families usually come in between 7 p.m. and 10 p.m., while the sandwich bar is open between 9.30 a.m. and 11.30 a.m., and again from 3.30 p.m. to 6.30 p.m.. Daksha has stopped catering completely, but customers turn up for takeaways.
Rasoi Ghar is at 46, Ulsoor Road. Ph: 56692112/ 9844660803.
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