PURNABRAMHA Maharashtrian Vegetarian Cuisine| A Woman’s Tribute To Authentic Flavours Of Her Land
3.7 میلیون بار بازدید -
4 سال پیش
-
#vegetarian
#vegetarian #jayantikathale #bangalore
purnabramha, popular maharashtrian restaurant, jayanti kathale, lady entrepreneur, woman enterprise, maharashtrian vegetarian cuisine, bangalore, vada pav, sabudana vada, kothmir vadi, vada, maaswadi rasa, narayangaon, maharashtra, pune, bharleli vaangi, eggplant, varan bhaat, dal rice, modak, ganesh chaturthi, puran poli, shirval,
A 27-hour flight from Australia to Bengaluru sans any vegetarian food for her husband and child spurred Jayanti Kathale to give up her career as an IT professional and set up an enterprise fuelled by the mission of propagating vegetarian Maharashtrian cuisine across the globe. With a humble beginning, selling modaks online, Purnabramha has evolved into a full-fledged restaurant offering with multiple centres in India and overseas. I catch up with this firebrand entrepreneur at one of her restaurants in Bengaluru, watch the making of a unique maaswadi rassa, a dish from Narayangaon, before sitting down to a satisfying Maharashtrian meal that begins with an expected vada pav and sabudana vada but travels far beyond. Hope you enjoy this episode. Stay safe and happy eating!
Solkadi
An appetising start to the milk, sour kokum extract infused in spiced coconut milk.
Rs. 150 (usd 2)
8/10
Vada Pav
The vada pav here is served in the traditional Maharashtrian style, a lightly flavoured batata vada in a laadi pav with a generous rub of kanda-lehsun chutney, choora, fried batter pearls for crunch, and lavangi, salted and fried green chillies.
Rs. 35 (usd 0.5)
8.5/10
Sabudana Vada
A textbook sabudana vada, crisp and crunchy on the outside and moist and yielding inside. The spicing is minimal in keeping with its reputation as a ‘upavaschi faraal’ or fasting snack. The sweet and sour yoghurt dip is a perky accompaniment to the vada.
Rs. 154 (usd 2) for 6 pieces.
8/10
Kothmir Vadi
The sort of snack that you would find in a Maharashtrian home. Generous amounts of coriander (kothmir, in Marathi) combine with spices and chickpea flour in two versions, steamed and fried. I preferred the fried version.
Rs. 176 (usd 2.3)
7/10
Combo Main Course Platter
A great plate to taste the depth and variety of Maharashtrian cuisine in dishes that aren’t commonplace. The spicy rasa grips you by the throat, the soft and wholesome tandala chi bhakri (rice rotti) helps tone down the spicy fervour of the rasa. The maaswadi, a vegetarian’s imaginative take on the bone and marrow concept, is an interesting play of flavours and textures - smooth, spicy chickpea paste that’s stuffed with a mixture that comprises sesame seeds, coconut, peanuts, etc. if you like it spicy, combine the bhakri with the chilli thecha and onions. The bharleli vangi offers a flavourful bite, swathed in a nutty peanut based gravy,
Rs. 280 (usd 3.7)
9/10
Thup Varan Bhat Nimbu
A simple, soul-pleasing plate of mildly flavoured daal (varan) seasoned with toasted thup (ghee), served with rice. There’s some methkut, a five-lentil, spice and asafoetida concoction, on the plate for added punch.
Rs. 110 (usd 1.5)
8.5/10
Shirval
A vegan-friendly, low on sweetness dessert, made of rice flour that’s collected into a dough, poached, before being pressed into noodles that are then steamed. The steamed noodles, combined with coconut cream, a touch of jaggery and almond flakes, is the delicate sort that dissolves when placed in the mouth.
Rs. 350 (usd 4.7)
8/10
Modak
Lord Ganesha’s favourite sweet, Purnabramha’s modak is a must-order. Within the austere exterior of the modak lurks a caramelised, coconutty mixture, fortified with reduced milk, that will sing to your palate.
Rs. 150 (usd 2) for 4 pieces.
10/10
Puran Poli
Purnabramha has sold 750,000 of these, and for good reason. Jaggery-sweetened chickpea paste flavoured with a touch of nutmeg and rolled in a wheat dough, this is the sort of dessert that’s best enjoyed with plenty of thup (ghee)!
Rs. 90 (usd 1.2)
9/10
ADDRESS - Purnabramha, VCR Stone Corner, 780, 17th Cross Road, Opp Pappu Chaywala, 1st Sector, HSR Layout, Bengaluru, Karnataka 560102; tel +91 81056 45499
LOCATION TAG - https://goo.gl/maps/9Bn528LKAHCqPbZcA
Order online at www.purnabramha.com
SUPPORT FOOD LOVERS
If you enjoyed this video, please consider supporting Food Lovers TV For more info, check out the links below.
@foodloverstv
Patreon: foodloverstv
You can also make a one time, direct contribution to our bank account (details as below)
A/c name: Hospitality Initiatives India Pvt. Ltd.
A/c No: 0056444807
IFSC code: CITI0000004
Bank: Citibank N A
Branch: M G Road, Bangalore, Karnataka, India
Please email the transfer details to [email protected] once you have made a contribution.
Members of the Food Lovers TV Family Tier on Patreon:
Stanley Pinto
Nilesh D'souza
You too can be part of the Food Lovers Patron Network. Visit Patreon: foodloverstv to join the Food Lovers family 🙏😋
purnabramha, popular maharashtrian restaurant, jayanti kathale, lady entrepreneur, woman enterprise, maharashtrian vegetarian cuisine, bangalore, vada pav, sabudana vada, kothmir vadi, vada, maaswadi rasa, narayangaon, maharashtra, pune, bharleli vaangi, eggplant, varan bhaat, dal rice, modak, ganesh chaturthi, puran poli, shirval,
A 27-hour flight from Australia to Bengaluru sans any vegetarian food for her husband and child spurred Jayanti Kathale to give up her career as an IT professional and set up an enterprise fuelled by the mission of propagating vegetarian Maharashtrian cuisine across the globe. With a humble beginning, selling modaks online, Purnabramha has evolved into a full-fledged restaurant offering with multiple centres in India and overseas. I catch up with this firebrand entrepreneur at one of her restaurants in Bengaluru, watch the making of a unique maaswadi rassa, a dish from Narayangaon, before sitting down to a satisfying Maharashtrian meal that begins with an expected vada pav and sabudana vada but travels far beyond. Hope you enjoy this episode. Stay safe and happy eating!
Solkadi
An appetising start to the milk, sour kokum extract infused in spiced coconut milk.
Rs. 150 (usd 2)
8/10
Vada Pav
The vada pav here is served in the traditional Maharashtrian style, a lightly flavoured batata vada in a laadi pav with a generous rub of kanda-lehsun chutney, choora, fried batter pearls for crunch, and lavangi, salted and fried green chillies.
Rs. 35 (usd 0.5)
8.5/10
Sabudana Vada
A textbook sabudana vada, crisp and crunchy on the outside and moist and yielding inside. The spicing is minimal in keeping with its reputation as a ‘upavaschi faraal’ or fasting snack. The sweet and sour yoghurt dip is a perky accompaniment to the vada.
Rs. 154 (usd 2) for 6 pieces.
8/10
Kothmir Vadi
The sort of snack that you would find in a Maharashtrian home. Generous amounts of coriander (kothmir, in Marathi) combine with spices and chickpea flour in two versions, steamed and fried. I preferred the fried version.
Rs. 176 (usd 2.3)
7/10
Combo Main Course Platter
A great plate to taste the depth and variety of Maharashtrian cuisine in dishes that aren’t commonplace. The spicy rasa grips you by the throat, the soft and wholesome tandala chi bhakri (rice rotti) helps tone down the spicy fervour of the rasa. The maaswadi, a vegetarian’s imaginative take on the bone and marrow concept, is an interesting play of flavours and textures - smooth, spicy chickpea paste that’s stuffed with a mixture that comprises sesame seeds, coconut, peanuts, etc. if you like it spicy, combine the bhakri with the chilli thecha and onions. The bharleli vangi offers a flavourful bite, swathed in a nutty peanut based gravy,
Rs. 280 (usd 3.7)
9/10
Thup Varan Bhat Nimbu
A simple, soul-pleasing plate of mildly flavoured daal (varan) seasoned with toasted thup (ghee), served with rice. There’s some methkut, a five-lentil, spice and asafoetida concoction, on the plate for added punch.
Rs. 110 (usd 1.5)
8.5/10
Shirval
A vegan-friendly, low on sweetness dessert, made of rice flour that’s collected into a dough, poached, before being pressed into noodles that are then steamed. The steamed noodles, combined with coconut cream, a touch of jaggery and almond flakes, is the delicate sort that dissolves when placed in the mouth.
Rs. 350 (usd 4.7)
8/10
Modak
Lord Ganesha’s favourite sweet, Purnabramha’s modak is a must-order. Within the austere exterior of the modak lurks a caramelised, coconutty mixture, fortified with reduced milk, that will sing to your palate.
Rs. 150 (usd 2) for 4 pieces.
10/10
Puran Poli
Purnabramha has sold 750,000 of these, and for good reason. Jaggery-sweetened chickpea paste flavoured with a touch of nutmeg and rolled in a wheat dough, this is the sort of dessert that’s best enjoyed with plenty of thup (ghee)!
Rs. 90 (usd 1.2)
9/10
ADDRESS - Purnabramha, VCR Stone Corner, 780, 17th Cross Road, Opp Pappu Chaywala, 1st Sector, HSR Layout, Bengaluru, Karnataka 560102; tel +91 81056 45499
LOCATION TAG - https://goo.gl/maps/9Bn528LKAHCqPbZcA
Order online at www.purnabramha.com
SUPPORT FOOD LOVERS
If you enjoyed this video, please consider supporting Food Lovers TV For more info, check out the links below.
@foodloverstv
Patreon: foodloverstv
You can also make a one time, direct contribution to our bank account (details as below)
A/c name: Hospitality Initiatives India Pvt. Ltd.
A/c No: 0056444807
IFSC code: CITI0000004
Bank: Citibank N A
Branch: M G Road, Bangalore, Karnataka, India
Please email the transfer details to [email protected] once you have made a contribution.
Members of the Food Lovers TV Family Tier on Patreon:
Stanley Pinto
Nilesh D'souza
You too can be part of the Food Lovers Patron Network. Visit Patreon: foodloverstv to join the Food Lovers family 🙏😋
4 سال پیش
در تاریخ 1399/05/16 منتشر شده
است.
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