Vaishali Restaurant on Bangalore-Mysore Highway
Vaishali Restaurant is one of the multi-cuisine restaurants on Bangalore-Mysore highway. In fact, Vaishali is catering traditional Andhra style food to its customers. Vaishali is a drive-in restaurant located in Mallur Hobli, Channapatna Taluk, Ramanagara District on Bangalore-Mysore highway.
Vaishali entertains vegetarian as well as non-vegetarian gourmets. It opens from 7 am to 11 pm. The most of the customers are highway travelers. The restaurant is newly opened and they could attract a fair deal of customers.
Vaishali restaurant is put up in a very nice building which has a very traditional touch. It is a very big house particularly constructed for the same purpose. Can enjoy the weather as well the food on the veranda of the restaurant. The ambience of the restaurant is very cozy. It provides a very good parking space and the area is fully lit with floodlights.
Chicken fry (Nati Koli/Desi murg) is bit spicy and served with vegetables.
Green salad was served along with the soup as a starter. I tried Chicken fry and Omelet for a change since it was my visit to the restaurant.
Egg omelet prepared in very traditional way according to my specification.
My choice for main course was Curd rice, pickle and roasted pappad. All the variety of food served were very tasty and I had a great time in the restaurant. No desert or fresh juice was there in the menu. That is the only disappointment for me. Food was not so expensive. In my experience, visit the restaurant at least once whenever you happened to travel between Bangalore-Mysore.
Here is my Curd rice recipe:
- Basmati/Sona masoori/ Ponni rice cooked in enough water until it is soft and slightly mushy – 2 cup
- Sour curd – 1/2 cup
- Milk (boiled and cooled) – 2 cup
- Salt to taste
- Oil – 2 tbsp
- Mustard – 1/4 tsp
- Urad dhal – 1/2 tsp
- Bengal gram – 1/2 tsp
- Curry leaves – 1 sprig
- Dried red chilly halved - 4-5
- Finely chopped green chilly – 3
- Finely chopped ginger – 2 tsp
- Asafoetida – a pinch
- Finely chopped coriander leaves – 1 tbsp
- Pomegranate seeds – 1 tbsp (optional)
- Grated carrot – 1 tbsp (optional)
- Raw mango grated – 1 tbsp(optional)
- Finely chopped cucumber – 1/4 cup
Method of preparation:
In a broad shallow wok crush the slightly warm cooked rice using the head of ladle and add milk at regular intervals. When it is properly crushed, add curd and mix well and keep aside. Heat oil in a pan, fry Urad dhal and Bengal gram until it turns golden and add mustard, curry leaves and dried red chilly. When mustard stop crackling, add finely chopped ginger and green chilly. Turn off the stove and add Asafoetida when the raw smell of ginger disappears. Add the same to the rice-curd mixture and stir well. Shift the same rice mixture to a serving dish, garnish it with finely chopped coriander leaves and any one or all of the ingredients given in the garnishing.
Keep it in the fridge until it is served. Curd rice tastes the best when it is chilled. Ideal side dish for curd rice is sweet ‘n’ sour pickle or chutney and pappad.