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Traditional GOWDA & MANGALOREAN Cuisine At Bengaluru Oota Company |Kane Fry |Kaima Unde |Badam Halwa

Traditional GOWDA & MANGALOREAN Cuisine At Bengaluru Oota Company |Kane Fry |Kaima Unde |Badam Halwa

Pelata Gatti with the Kori Ajadina gravy. Mmmh! Oh I love this combination! I love this pulav, I love the flavours of this pulav! Mmmh! We’re in the heart of Bengaluru, and we are here to partake of a very special culinary experience… … that seeks to emulate what it would feel like to dine at a Bengaluru home. … for their native fare. So, let’s go in and explore their story and also eat some delicious oota! Let’s go! Hello! – Come in. Nice to be here. – Lovely to have you here. Thank you for having us over! You feel like you’ve entered someone’s home. This is so special as a dining experience. So, I’m here with Divya Prabhakar who is one of… … the co-owners of the Bengaluru Oota Company. So, when you conceived of Bengaluru Oota Company, what was the idea, what was the thought? – So, the first thing was we wanted people to have access to local, regional food. Okay. – And this is something that’s across the country where we don’t really showcase enough of it. – So, the idea was to showcase at least two of these cuisines, because these are our ancestral recipes. – So, I’m the Gowda and Vishal is the Mangalorean. The Mangalorean. Hi Vishal! How are you? – Hi, Vishal. So, this is Vishal Shetty. The other co-owner or the other half of the Bengaluru Oota Company. And… so, that’s a fascinating combination! So, you bring Gowda food and you bring
Mangalorean food. And that’s interesting! I mean that’s a combo that… – Is interesting also because… So, do they complement? – They do. Okay. – Which is surprisingly interesting because when you go through you meal experience, you will notice that… … each course is specific to a region and then the next one complements into that. So, if you were to describe Gowda cuisine, let’s say in one line, what would that be? – Gowda food… is umm… … something that… we’re ancestrally a
farming community. Yes. – Though not many of us are into that anymore. But, the food is typically what we’ve grown
over the years. And also, livestock includes mutton and chicken. So we’re more mutton lovers. Chicken follows next. Seafood is not part of our repertoire. That’s right. – We have some things which are very unique to this because we use a lot of garlic… … we use a lot of coriander in different forms. We use dhaniya powder… literally in everything. Yes. So, the food is very ruddy, very robust… – Very robust. … and it’s supposed to… – And it’s more browns and greens. It’s very earthy colours too. Very earthy, that’s right. And then of course, Mangalorean food is the other end of the spectrum altogether? – Yes. When you think Mangalorean, you are only looking at seafood mainly. There’s a whole, because again we are
from the coastal region. Yes. – And we use a lot of bydagi chillies in our curries. So it’s a fiery red colour that you will see in our curries. Yes. – And… but it’s not very spicy or hot but just the colour because of the chillies that we use. And we primarily we love are meats. So, a Mangalorean can start off with breakfast with non-vegetarian and… And go all the way up to dinner. Yes, all the way up. Absolutely, great! So, I’ve never really tasted Gowda food and Mangalorean food on the same plate, so this is going… … to be a very special experience for me as well and I can’t really wait to get to the table and taste all that food. So, I think, on that note we should probably make our way to the kitchen… … and see what’s cooking here at
Bengaluru Oota Company! So, this is the blackboard menu for the day? – Yes. For your table. For my table. So you typically would customise the menu depending on the guest? – That’s right. Okay. So, when I look at this menu here. I can see, so there’s one, two… … so, you’ve got the Kosambari, Goli Bajji
and the Kane Fry. – So, this is Karnataka. Karnataka. – This is Mangalorean, this is Mangalorean. Okay. – Seafood is all Mangalorean. We also do stuff which is seasonal. Okay. – So, currently Pelata Gatti is seasonal because jackfruit is in season, it’s going to end by the end of this month. So, we try and ensure that people… So, Pelata is jackfruit? – That’s right. I like the fact that even the terminology that you’ve used is very local, very ethnic. – Exactly. So the idea is to also educate people on the food… Okay. … and also what it’s rightly called. And all these dishes are served course by course? That’s right. Alright. Each one comes out by itself because it’s all made freshly at that point. We don’t reheat anything. So, it’s given in time for you to have lunch. Wonderful! So, there’s no menu. So let’s say if a guest were to come here, he would call ahead and you would.. … ask him or her what they would like to eat? – People have to book minimum of a day in advance. Minimum of a day in advance. – So, the reason being that we started off by… … Vishu (Vishal) hates wasting food, which is right. I hate anything that’s frozen or refrigerated. And therefore, this is the format that works best for us. – So, we know how many people are coming and then based on what’s freshly available… … and what allergies they’ve mentioned we put together the menu and we buy everything, every morning. So, what would this be priced at? – So, we don’t have a fixed pricing because it’s also depends on what we buy the ingredients at. What price be buy it at. Okay. – So, a menu like this would be in the region of about Rs 1400 to Rs 1500. Alright. Per person? – Plus tax per person. Alright. Fantastic! So, now that I’ve seen the menu, I really can’t wait to get to the table and savour all of this. But I think we should take a quick peek into the kitchen and see what’s cooking up… … here at the Bengaluru Oota Company. Can we come in? – Hi! Hello. Welcome to my kitchen. Oh lovely! I can see, you’ve got the kane that’s getting… – That’s right. … ready. – It’s part of your lunch menu today. Lovely! So do you get a certain size of kane? – Yes. So we try not to pick up the really large ones because we have a very extensive menu. So, the idea is that people flavour each of these dishes but don’t necessarily pack off… … before they hit dessert and coffee. So, you want people to savour and enjoy… – It’s a tasting menu, … each course. – This is a very traditional recipe from Mangalore, it’s called Pelata Gatti. Traditionally it’s wrapped in teak wood leaves but here I’m using my idli moulds. Your idlis moulds. So, jackfruit, ripe jackfruit and we serve it with a savoury chicken curry. So, that comes with the chicken today? – That’s right. So, the people I see working here are not typical cooks or chefs as you… – No. So we chose to work with a lot of women who primarily cook at home. Okay. Having learnt from their mothers, grandmothers and their aunts. And they all are all from in and around. So, they have the flavour of the local food. Aah, okay. That’s very important for us. Nice! All that aroma! Beautiful! So I’m going to leave to the cooking and I’m going to… We’ll soon put it out on your yelle (leaf). I’ll be waiting! Thank you. As I sit here, waiting for my meal to commence, I can smell all the aromas that are wafting from the kitchen. I can hear the pressure cooker whistling away! It’s just the happy feeling you get when you are at someone’s home… … you’re at the dining table and you smell all sorts of deilcious aromas emanating from the kitchen. I can’t wait for this meal to commence! Sir, buttermilk called majjige. Welcome drink. Thank you. Thank you very much. Open your leaf. Okay. It’s cleaned. You don’t have to worry about washing it. Alright. Excellent. So, our meal at Bengaluru Oota Company
has well begun. The Kosambari is nice and cool to the touch. There’s nothing like eating with your fingers
and that’s a philosophy… … that Bengaluru Oota Company also propagates! Mmmh! You’ve got that fresh crunch of the cucumber and just the right amout of tempering that’s gone into it… I’m going to have some of this Garlic Sandige. Scoop up that kosambari with that garlic sandige. Mmmh! So, you have the scrumptious crunch of the sandige, the fritter and then you have… … you have that juicy crunch, the juicy bite
of the cucumber. Mmmh! I think our meal at Bengaluru Oota Company has begun just on the right note! I can’t wait for the other dishes to arrive now. – So, this is the second course on your menu, it’s called Goli Bajje. It’s a Mangalorean streetside snack… Oh lovely! … very popular. – It’s a tea-time snack also, but it’s one of
our hot favourites! Hot favourites. A Mangalore speciality. Oh this feels… this is hot… to the touch! So, it’s crisp outside but just so yielding inside! Mmmh! Fried food always tastes great and this
one? Even more so! So, you’ve got that scrumptious, crunchy skin encasing the porous goli bajji. Taste the goli bajji with a generous dollop
of the chutney. Mmmh! The fresh coconut, the chilli in that, the chilli hit in that chutney just goes so well with the mellow… … oh! I just bit into a piece of chilli! That’s a spirited chutney! So, it’s got the coconut and its got that chilli and that with the mellow flavours of the golli bajji… … works so well! Mmmh! So, this is the Kane Rava Fry? – Yes sir. So, the kane has to be one of my favourite fish. And I love the size of this kane, it’s not too big, neither is it too small. It feels hot and there’s this… so it’s a rava… … fried kane. So, you’ve got the rava encasing the fish and in between the rava and the fish you can see the masala! Mmmh! You can taste the flaky freshness of the fish. So good! The minimal crumbed texture that’s encasing the masala in this fish… … and they all come together so well! The masala just has the right amount of spicing. You don’t want the masala to overpower the fish. You want the masala to allow the flavour of the fish to shine through and that’s what this does. So, the light rava coating and that masala just allows the gentle flavours of the kane… … the lady fish to shine through! – Kaima Unde. This is a very typical Gowda dish. We’ve tasted the Karnataka Kosambari, we’ve tasted the Mangaluru Bajji, we’ve tasted the Kane Rava Fry… … now we’re moving to the Gowda side of things with the Kaima Unde. So soft to the touch! Mmmh! That literally melts in your mouth! You don’t need to chew on this at all! It’s just got that slightly cruncy bottom, that you see right here and then you’ve got all this… … coriander flavoured mutton mince. Mmmh! Oh I love the fresh flavours of the coriander that comes through in this kheema unde! This wasn’t part of our menu, but it comes as
a happy surprise! I can certainly smell all that jackfruit that’s in this. This is going to be an interesting bite! Mmmh! So, imagine you’re tucking into an idli and in that idli you’ve got suddenly this sweetness… … that emerges from flecks of jackfruit. So, it’s not that cloying sweetness, it’s that gentle lingering sort of a flavour. Oh this is… … I’ve never tasted this before. This is called a Peleta Gatti, ‘peleta’ means ‘jackfruit’ in Tulu… … and ‘gatti’ is ‘come together’. So, I’ve got my Kori Ajadina, which is, I presume is a coconut based (curry.) Get some chicken on the bone. Try the peleta gatti with the kori ajadina gravy. Mmmh! Oh I love this combination! So, you have that gentle sweetness from the peleta gatti and then you have the robust… … spicing of the kori ajadina. And then you taste all that coconut flecks that are there in that ajadina gravy. Oh this is delightful! I’ve got a piece of the chicken that I’ve… … now mixed into my peleta gatti. Just so that I make a nice, big mouthful! And I also like the way in which this chicken is prepared. it’s cooked just right. It’s not some stringy piece of chicken that you have to struggle with. And the chicken has absored all the flavours… It was now time for the main course, beginning with the hearty Bannur Mamsa Pulav. – With this have a bite of just the rice, so you get the flavour of the pulav. Okay. – Second bite, have with this pudina chutney. Alright. – That gives you a zing! Okay. – The third bite, have with the pudina
chutney and the pachidi. When do I get to the meat? The meat is there you can have it. Okay, alright. And you can have the Munchi Kori after a couple of bites so that gives you another zing. So this is the main course here at
Bengaluru Oota Company. I’ve got this aromatic Bannur Mamsa Pulav. The meat and the rice that’s cooked together. It all comes together, the flavours of the meat, the flavours of the spices… … the fresh herbs that would have gone into it. And with a pulav you will always find that the rice and meat clumps together. They come together in that happy union! So, it’s not like you will find every grain of rice separate, every piece of meat separate… … this is a happy union of the rice and the meat which what makes for a delicious pulav! I am going to taste the rice in this Bannur
Mamsa Pulav first. You know, the rice feels warm to the touch. Mmmh! You can… taste the fresh flavours of the coriander and all the other masalas that have gone into this. The rice is so flavourful! And it also has that slightly sour twang, perhaps from some lemon that’s drizzled over the pulav… … just as it is finished. So, Divya here says try the chutney with the pulav and bit of the pachidi too, on the side. So, Divya is making me work hard before I
get to the meat! Well, when you are dining at someone’s home, you’ve got to play by their rules! And that’s what we are going to do. I am going to take a bit of that chutney
with my pulav rice. It’s all come together into one flavourful…bite! Mmmh! It takes it in a whole new direction! So, when I was tasting just the rice from the pulav, it was mellow, it was fresh in its flavours… … and then when you taste it with the mint chutney, it just kind of spirits it off… … into a whole new direction from a flavour perspective! Oh I love this pulav! I love the flavours of this pulav! You can see these strands of onion, you can see the greens, that is the coriander… … copious amounts of it, I’m sure that’s gone into this. Get a nice piece of meat, right here. The meat certainly has some bite to it. You feel that, as you even break into meat. I’m going to taste the meat now with the rice. You taste all those flavours together. So, you take a bit of fat, take a bit of the meat because the fat has all the flavour! So, you take all of that, get a bit of rice… … work a bit of the rice into it and that’ll give you a flavourful mouthful. Mmmh! I’m going to help myself now to a bit of the Munchi Kori or the Chilli Chicken. So, the chilli chicken is served as a side with the pulav. Mmmh! So, I think, the chicken is braised in an onion masala and although the name says… … chilli chicken, I was bracing myself for a lot of heat! But actually, it’s quite gentle in its flavour. You know, with chicken you always need masalas, you need spices, you need gravies that are flavourful… I think the rice has all the flavour, and I think that’s the character of a pulav that’s well made. You know, there’s a sort of happy osmosis that happens between the meat and the rice… … where the meat imparts all its flavours to the rice while its being cooked. So, you’ve got the rice which has all the
flavour of the meat. So, if you were to ask me frankly, I could eat this pulav just by itself, even without the mutton. Of course, the meat is always a happy bonus! And you have something that you can bite into. So, you have this boiled egg, it’s boiled, sliced into half and the tossed in a pan. So, the skin has that firm touch to it. Pan roasted boiled egg, with the pulav. Mmmh! It’s always nice to get a bit of fiber in
between your meal. And now you have the Avaerkayi which is a very local vegetable. I think it’s a bean of sorts. There’s the avarekayi, the bean, and then there’s coconut, there’s curry leaf. You know, what I like about this vegetable is that the vegetables still retain their crunch providing that… Some Rasam… … to just help settle things down. You know, my plate looks like a happy mess, but it’s a happy mess that results from a lot of happy eating… … that’s happened on this table, right here. And of course, now I have my curd rice. So, all meals in namma ooru, I think, most of South India has to end with the curd rice or a mosaranna out here. And this mosaranna also has pomegranate seeds, so it looks all the more interesting and colourful! And this is a mensakai. And this mensakai is made of pineapple. You know, after all the hot dishes that we ate, this feels cool and refreshing. Even before you put it in your mouth! Mmmh! You have that pop of the pomegranate and that tiny, tiny, tiny little burst of sweetness… … that comes from the pomegranate seeds. I can also taste the curry leaves that have
gone into this mosaranna. I am going to taste the mensakai just by itself first. I’m going to taste the mensakai with the curd rice and this is going to be an interesting bite! Mmmh! So, you’ve got that creaminess of the curd rice, then you’ve got the sharp acidic flavour… … that comes from the pineapple and you’ve got that mellow lingering heat from the mensakai. The banana leaf is now closed. Time to wash my hands and come back for the dessert and coffee. – Badam Halwa and Filter Coffee. Oh lovely! I love the airy froth! Oh look at this! There’s a layer of air between the coffee and the froth! And now the froth will go pop! That was an unexpected pop, but a pop nonetheless! Just the sort of coffee that you need to
finish your meal. And I’m going to finish my meal with this Badam Halwa. This is again a homemade badam halwa. I can feel the dense richness of the badam halwa even on the spoon. Mmmh! The nuts that you can taste. Of course,
the badam, the cashew… You know, that sweetness of the halwa that gets cut by the rich, roasted tones of the coffee. This has been a delicious experience here at
Bengaluru Oota Company! Each dish leaves an impression with its
own character, personality… I think what makes a meal at Bengaluru Oota Company truly special is the fact that you… … don’t feel restricted by the conventions
of a restaurant. You don’t feel restricted by the fact that you’ve got to enter the space and order off a menu… … in a structured fashion and leave as soon as you finish with the meal. At Bengaluru Oota Company you get the feeling that you can linger on, because afterall you are not dining in a… … commercial space, you are not dining in a restaurant, you are dining in someone’s home. And it’s a treat to chat with the owners, Divya and Vishal, to see their passion for this creative culinary enterprise… … shine through not just in terms of the food that they share with you but also in the delightful stories… … that the dishes, that the space has to tell. All in all, Bengaluru Oota Company is definitely an experience that one must savour… … if you’re here in Namma Bengaluru! Until the next episode of Gourmet On The Road, stay safe and happy eating! Mmmh! If you enjoyed this video, don’t forget to subscribe, share and leave a comment. If you’d like to support Food Lovers TV, do log on to… … and hit the ‘Support Food Lovers’ banner. Links in the description below. Happy eating!

Reader Comments

  1. Hi folks! Hope you've enjoyed my visit to Bengaluru Oota Company 😊 Thank you for watching! Tag someone who would love this combination of cuisines. Also, let us know what you thought of this video in the comments 😄 If you'd like to support what we do, please visit: Follow me on instagram for more on delicious food @kripalamanna or Cheers! 😋

  2. lol 😂 this is a waste of time to visit this restaurant…..!!

    heftily charged and a day prior pre book 😂

  3. I do have to admit that I admire the initiative taken by these ladies I wish them all the best. I find the restaurant or the experience to be a bit for the elite. I understand that it’s more homely with no add on like in normal restaurants but the price is too steep. I don’t want to a pessimist but I have my doubts about the biz model but impressed with the food 🥘.

  4. Hello kripal , Just wow …. this is after watching the whole video. Actually i am watching your channel for last one month and always enjoyed it . for a very long time i am not subscribed food channel but after watching this video of oota company and i immly subsribed it . The way you interact with owners ( short and sweat ) , tasting food with out side dish and with side dish and finally the mark with proper details . it is so professional .. congrats .. ( your video is matching to international standard )
    Actually i did my college in bangalore so i always love to watch bangalore food videos .. About the oota company .. Menu items are really unique and new experience with proper taste based on your facial expression and hmm sound after the bite of a good items.
    Congrats for this wonderful episode and wish you the best and success in the coming years ..

  5. ****In this case treat it as a 5 star personalized restaurant..Then the pricing is ok……..The food is just super************

  6. That Pressure cooker whistle in the Beginning of the interview is pretty Annoying & Iritating. Owners shld have instructed Kitchen staff to switch off the Gas.

  7. I love your show, the format, presentation, narration, diction and a certain laconic charm that you bring in. There is kind of an old-world, laid back essence associated with your journey thru modern India’s culinary world, which I like. Wish you and your team a very enriching and rewarding future.

  8. So tempting to control the craving for tasting such rich myriad culinery eatables. Simply awsome.🤤🤤🤤🤤😋😋😋😋😋

  9. First time came across a few harsh comments, reality of vlogging! Your work is as always impeccable,
    but noticed there were no customers besides you
    is that the reason being the price?

  10. Too very much expensive… We get a same @ 500/- max for all those dishes and the same taste, sorry can't recommend to my friends

  11. Everything s fyn…. don’t serve by Ur joota hand 🖐… it’s Vry disappointing
    Else touch the spoon with left n serve by Urslf else ask the other person 2 serve U….

  12. I love the concept of limited guests and home feeling….. I ll definitely give it a try next time I drop in to blr… Happy Eating.

  13. Mr. Kripal Amanna you sound like an educated fella. I hope you realize that animal products that's factory farmed is unsustainable and poses a great threat to our own existence. I hope you'll consider showing businesses that are making an effort towards procuring raw ingredients ethically and/or those who are going all vegan.

  14. To begin with, congratulations to the creative couple of ladies in rustling up this designer bespoke combination menu. Congratulations to Kripal as well for show casing this culinary experience in his inimitable fashion. Going further 1 ) Mangalore is part of Karnataka since November 1956 after Nehru's linguistic unification of districts. 2) A rational comparison would be Mangalorean cuisine with that of ' Old Mysorean ' ( the 9 Princely districts of Mysore ). 3) It is incorrect to call it Gowda cuisine. Gowda is not the name of the community. It is Vokkaliga community or the farming community. There is no Gowda Sangha . It is Vokkaligara Sanga. Just as it is Bunt Sanga and not Shetty Sanga. Gowda is akin to Patel in Gujerat. Similar cuisine prevails in a few other 'non vegetarian' sects of old Mysore.

  15. 🍁Kripal Amanna…you are by all means, the quintessential Indian food reviewer on youtube, hands down! I mean that sincerely, no blowing sunshine around here! India should be proud of you.

  16. 🍁My apologies for adding another comment here, but I just frickin' love Kripal and what he is doing to elevate the interest level in Indian cuisine, and the experiences of the palate. You go bahee!

  17. If anybody is confused about what “ Bannuru Maamsa Palav or Pulav “ is
    Bannuru is name of a place , and goats 🐐 of this place it seems like yield good quality meat .. and Maamsa is meat .. Palav or pulav ofcourse is the dish!!!

  18. Nice to see the creativity and growth of our Indian hotel Industry (specifically small and traditional establishment)

  19. My mouth was watering seeing you eat the pulao, curd rice. You are so fortunate to eat all the yummy goodness. I wish I was staying in Bangalore.

  20. Excellent vlog. South Indian food is very diverse. Sadly people in the north just associate the whole region with Dosai, Idli, sambar n vada.

  21. Hi Kripal…I like the way you narrate the food before you take it into the mouth. Your expressions give us an indication of the taste of the food you are chewing.. Great and simply superb. Why don't you give an invitation to a few of the fans across the country to join you while tasting such delicacies…That would be a different series altogether

  22. I would suggest Bengaluru oota company to have someone from North Karnataka, NK has a rich cuisine if BOC adds NK meal to their menu then it would be a complete Karnataka cuisine package.

  23. Kripalji, Really a great concept with the home style cooking restaurant and very good narration from your end. It compelled me to search these recipe names that you mentioned on your show , so I can prepare and savor these flavors here in California. Simply a fabulous job done👏👏in this episode.

  24. Kripalji, Really a great concept with the home style cooking restaurant and very good narration from your end. It compelled me to search these recipe names that you mentioned on your show , so I can prepare and savor these flavors here in California. Simply a fabulous job done👏👏in this episode.

  25. Looks like it was shot with one camera only. BTW, Make a vlog on Taaza Thindi, the famous tiffin centre in Bangaluru

  26. Do the ancho moans they same way in bed as he moans after tasting food! Indian don't moan like Westerners do in front of family members at food services

  27. Most bugger all place to visit. They are not open to walk in’s only group bookings. Very bad attitude of the bald man there. Visited this place today with a lot of expectations. Very very disappointed

  28. It's a traditional thindi…. Not MCD Or kfc where u get junk food for 100rs…if it's expensive for u then do not go,that's it 😂

  29. Kripal you are very good with the places you visit and the food you showcase but why have you increased your mmmmmms so much in thid video.. looks a little forced and artificial.. even in the best restaurants you don't hear people go mmmmmmm… This video was kinda annoying cos of your mmmmmms… No offense..

  30. While the rest of the world is moving towards eating less meat, in India meat consumption is exponentially increasing. This is bound to affect our health given the problems during raising animals and processing the meat.

  31. I Felt as I had lunch @ Bangalore Oota Company ,Very delicious food I am sure ,cooked with passion & passionate employees within a clean kitchen ,Definitely in my bucket list during my visit to India ,My favorite was the Lamb ball.
    With a bottle of wine it will be much more well celebrated -Cheers.

  32. It's responsibility of a vlogger to not to misinterpret any culture or incidents without prior full preparation. Vlog is not about posting videos by presuming viewers do believe what ever vlog guy publishes. Please do prepare before interpreting about food culture.

  33. Sir .
    U have Traveleed all over India and Bangalore it's only upto Malleswaram Veena Stores .Pls come further up towards North .Vidyaranyapura At Mazha Thindi Pure Veg and a lot of Eateries .

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