There was a time when one had to go scouting the outskirts of Bangalore for authentic Dhaba food. There are many pretenders of a dhaba now, with reports that some of them serve monkey and dog meats. Thank God! One need not necessarily go far, as right in the heart of Bangalore recreating an authentic dhaba is the Angeethi, off Church Street. The open kitchen, the lanterns, film posters and the rustic charpoys (string cot) reflect the dhaba ambiance at this terrace restaurant. On a holiday the place was teeming with boisterous, (mostly North Indians) young crowd as the afternoon buffets are a big draw here. Though the background music was loud, the cacophony seemed to testify for the Punjabi menu. At Rs 170/= the spread though not lavish did justice to the price.

The buffet comprising

Mutton Dum Biryani had the mutton chunks properly marinated, with the spices playing hide and seek with the rice. The Biryani cooked in Dum style (with the vessel being sealed by flour paste) retained the pleasant fragrance of the basmati rice. The Jeera Onion Pilaf was good with the shahi jeera holding the fort to the onions. The accompanying pacchadi brought out the subtle flavour of the rice. There was the usual array of fruit and vegetable salads. The Papdi Chaat did not disappoint. The Tawa Macchi was a tad oily, little overdone but tasty (as only fish can be). The Murg hara masala- was chicken tenderly done. The Dahi Bhalla notched full marks as the curd did not sour on a hot afternoon and the bhallas well soaked in the curds had a melt in the mouth feel and texture. Thankfully the sweet and tangy tamarind sauce was given the go by. The Sabzi Shahi Korma had the vegetables resting in a white sauce (Maida and milk).Though imparting a sweet taste it teemed well with the rotis. The palak (greens) Soya bean, an intriguing protein combination was something special with the green puree having itsy bitsy pieces of palak, making it dramatic. Paneer Burji as compared to the usual eggy counterpart scored high. The bland Peeli dhal tadkiwali was a hit with mild palates. Aloo Baingan masala (potato- aubergine in spicy gravy) though a bit oily blended well with the Jeera rice. Just one piece did not do justice to the Punjabi Tikki and who cares for the calories when guilt was on the backburner? Rounding the meal with the curd rice and pickle and bidding adieu to the afternoon with the ubiquitous gulab jamun and ice cream, it was a re-invention for Angeethi, worth the effort. Their dinner for two is around Rs 1000/=, a dining at leisure experience.

A birthday party gang was quietly but heartily enjoying the treat. Sadhana Rao-- “the food is pretty good but the place is too crowded and noisy”.

The elderly Masons thoroughly enjoying their afternoon say- “Lunch is wonderful. The Murg hara masala was very tasty. Gulab Jamun with Ice Cream is a nice way of rounding the meal. Mercy mason – “I immensely liked the Dal tadki and the Pacchadi”.

Ambience 2.5

Food 3.0

Angeethi

Museum Inn, No.1 Museum Road

Ph: 41113340/41113333

If you have been to Angeethi recently and would like to give your feedback, please provide here