Hyderabad

[kepler37b]

6 hours ago, pkmmamks said:

Well there is pav in everything 

Delhi is miles ahead in street food 

Bambaikars have this chip on the shoulder.

 

They travel in that slum-on-wheels trains and then swim in 4ft of garbage laden water . And the next day they post on social media saying  "Espiritt of Mumbaaaaai saaarrrr.."

 

Not that other cities are any better, but you will not see them celebrating the urban night mare.

Edited September 20, 2025 by kepler37b

[kepler37b]

8 hours ago, singhvivek141 said:

 

Vadapav is no match for Hot idli with allam / peanut / moong dal chutney. 

Used to be my go to breakfast after the night shift in TCS Synergy Park.

@Mariyam ji must have tasted that classic telugu kaaram(mirchi powder)  . It is not for ordinary people. 

 

 

Edited September 20, 2025 by kepler37b

[Mariyam]

1 hour ago, BacktoCricaddict said:

Thatte idli in ..... Hyderabad? That, right there, is the problem.  Thatte idlies should only be consumed in Kyatsandra, Tumkur and perhaps Bidadi ;-)

[am not much of a food snob, but couldn't resist the jab]

 

The problem with ghee roast is that many places seem to overdo the ghee. 

Pardon my ignorance , but aside from a difference in geometric design what exactly is the difference between a regular idli and a thatte idli?

 

The clients insisted that we try out the Thatte idli. Difficult to say no especially before they ink a deal to give us business. Had this visit to the food chains happened after the deal, I’d be more discerning. 
 

Agree with you on the excess ghee part. Definitely a thing. It’s like Sardar paav bhaji in Mumbai. I slab of butter per plate of paav bhaji. Short cut to an early myocardial infraction.

[diga]

9 hours ago, Mariyam said:

Trauma  

 

ordered Thatte idli podi ghee roast.

 

Eww. Terrible. Once eaten twice shy.

Simply hate that stuff... I don't know if on your way to Nagarhole trip, did you visit a little known place called shivalli restaurant.( One of the cleanest you will find)

 

They serve idli made in jackfruit leaves and other breakfast items. Recommended 

 

@coffee_rules

 

 

Edited September 20, 2025 by diga

[coffee_rules]

9 hours ago, Mariyam said:

Trauma  

 

ordered Thatte idli podi ghee roast.

 

Eww. Terrible. Once eaten twice shy.

If had in the right place, it is heaven. As Brainfade said , DLF street is not the place to have Idli. You should have gone for some Hyderabadi kabab or fry.

 

Try Thatte Idli is a place like Brahmins’ Coffee Bar , or VV Pur food street in Bangalore , or any roadside eatery on the way to Bidadi (to Mysore) or on the way to Tumkur. Bidadi Thatte Idli should get a GFI tag as it is known for. One should grind the right kind of rice and urad dal  and ferment it for at least 10 hrs to get the right kind of softness. No idli/rice  rava business like Tamilians do

[crictime]

2 hours ago, BacktoCricaddict said:

Thatte idli in ..... Hyderabad? That, right there, is the problem.  Thatte idlies should only be consumed in Kyatsandra, Tumkur and perhaps Bidadi ;-)

[am not much of a food snob, but couldn't resist the jab]

 

The problem with ghee roast is that many places seem to overdo the ghee. 

Isn't Idli originally from  Chennai. Once I had a Idli besides Nellore highway. As it was a long journey from airport to the hotel, the cab driver told me we stop at this particular spot in case I wanted to have food and  taste authentic South Indian food.  The sambar was yellow liquid rather than the red color which we see in Mumbai in each and every restaurant. Is this red color sambar fake and the yellow gravy erved at Nellore the real one and the original way the sambar is supposed to be.

 

 

[singhvivek141]

3 hours ago, BacktoCricaddict said:

To each their own, Sir. Got to love it all. 

 

Misal Pav and Kadhi Vada for breakfast on old Pune-Nashik highway (Narayangaon) is heaven on earth. 

Indeed, I didnt mean to disrespect Vada Pav's. It's just that I don't personally like bread items. Pizza is another cuisine which I don't rate much.
Kokum Curry of Goa is the best mutton curry-rice combo for me. Many people don't like it. I cherish it.

[coffee_rules]

1 hour ago, crictime said:

Isn't Idli originally from  Chennai.  Once I had a Idli besides Nellore highway. As it was a long journey from airport to the hotel, the cab driver told me we stop at this particular spot in case I wanted to have food and  taste authentic South Indian food.  The sambar was yellow liquid rather than the red color which we see in Mumbai in each and every restaurant. Is this red color sambar fake and the yellow gravy erved at Nellore the real one and the original way the sambar is supposed to be.

 

 

There a 3rd century AD text  in Hale Kannada mentioning ಇಡಲಿ (Idli in modern form) explaining the preparation as well. Idli is from Karnataka , thambi! It was perfected by Udupi chefs after learning it from old Mysore area people

[coffee_rules]

2 hours ago, Mariyam said:

Pardon my ignorance , but aside from a difference in geometric design what exactly is the difference between a regular idli and a thatte idli?

 

The clients insisted that we try out the Thatte idli. Difficult to say no especially before they ink a deal to give us business. Had this visit to the food chains happened after the deal, I’d be more discerning. 
 

Agree with you on the excess ghee part. Definitely a thing. It’s like Sardar paav bhaji in Mumbai. I slab of butter per plate of paav bhaji. Short cut to an early myocardial infraction.

There is no difference in batter, although some people use poha or sabidana for Thatte Idli (Plate size Idli) is more stickier than regular Idli batter

[BacktoCricaddict]

4 hours ago, crictime said:

Isn't Idli originally from  Chennai. Once I had a Idli besides Nellore highway. As it was a long journey from airport to the hotel, the cab driver told me we stop at this particular spot in case I wanted to have food and  taste authentic South Indian food.  The sambar was yellow liquid rather than the red color which we see in Mumbai in each and every restaurant. Is this red color sambar fake and the yellow gravy erved at Nellore the real one and the original way the sambar is supposed to be.

 

 

Not sure where it was invented but it was perfected in Bengaluru :)

 

Red sambar is Udupi style. 

Edited September 20, 2025 by BacktoCricaddict

[kepler37b]

9 hours ago, coffee_rules said:

There a 3rd century AD text  in Hale Kannada mentioning ಇಡಲಿ (Idli in modern form) explaining the preparation as well. Idli is from Karnataka , thambi! It was perfected by Udupi chefs after learning it from old Mysore area people

Are you sure ? Wikipedia says it is 920 AD .

 

 

[Mariyam]

On 9/20/2025 at 8:27 PM, diga said:

Simply hate that stuff... I don't know if on your way to Nagarhole trip, did you visit a little known place called shivalli restaurant.( One of the cleanest you will find)

 

They serve idli made in jackfruit leaves and other breakfast items. Recommended 

 

@coffee_rules

 

 

On the way from where? Bangalore?

 

I landed and Kannur and went to Nagarhole via Wayanad. Was told that it was more scenic. While scenic, in the last stretch of that road I encountered more bumps than the actual safari.

 

While returning we went to Bangalore and my daughter was cranky and wanted fast food. So we missed out on all the recommended spots along the Mysore Bangalore express highway. 

[diga]

1 hour ago, Mariyam said:

On the way from where? Bangalore?

Between Mysore & Bengaluru either way .. next time you can try if you just want a clean breakfast place