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Saravana Bhavan – Delicious Idly And Sambar In India

Saravana Bhavan – Delicious Idly And Sambar in India

The restaurant chain in Chennai, Delhi, Mumbai and several other cities in the world has gradually developed its root around the globe within few decades of time. It has helped South Indian food reach global masses.

In the beginning when P. Rajagopal started the restaurant, they struggled quite hard to reach this level of success. However, from the beginning till today, the signature dish of Saravana Bhavan is the idly and sambar, which makes my mouth watery when I think about.

South Indian recipes – tasty and healthy

South Indian recipes are the food dishes that the people of Karnataka, Andhra Pradesh, Kerala and Tamil Nadu, make in their day-to-day life. The south Indian recipes are also well known for its light and low calorie dishes. Traditionally, people in south India prefer eating rice product which is quite rich in carbohydrate. The most important aspect of south Indian food is the Sambar they prepare for their rice or idly or dosa.

Why is Saravana Bhavan sambar so popular?

Usually people of south India start their day with a cup of coffee or tea along with hot idli and sambar which is accompanied with two or three types of chutneys.


The restaurant also offers, other type of south Indian recipes like 14 different type of Idlis, Plain Dosai, Masala Dosai, Rava Dosai, wheat varieties like Poori, Chapathi, Parotta, Chola Poori, Meals, and Mini Meals. On comparing all exclusive food items in India, the idly and sambar is definitely the king of all other south Indian dishes.

Out of my experience, Saravana Bhavan sambar is very popular for it taste and aroma, this is because secret spices and ingredients they add into it. Few of the spices they include are asafetida, tamarind, chilies, fenugreek seeds, curry leaves, and mustard. All this spices make the sambar tasteful and delicious when served hot.

See Also -   Tunday Kebabs Of Lucknow

Featured Photo of Lunch at Saravana Bhavan by jonathan mcintosh under CC BY-SA 2.0

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