5 October 2010


Hotel Sarvana Bhavan is a “South Indian High Quality Vegetarian Restaurantchain, with outlets across South India, UK, Canada and Dubai.
In New Delhi they have two outlets, both in the upmarket Connaught Place area. Their menu has a wide range of options including the usual favourites of Idiyappams, Dosas [priced between `65- `105] Uttapams, Adai-Avial and a Rice corner [`65/-]. Paneer dosai, Vegetable Dosai, Karai dosai and Panchavarna Uttamapam have been listed as their specialty dishes. They also have a variety of “Sarvana Dairy Rich Ice Cream” [10 flavours], sweets [Adhirasam, Coconut, Ellundarai], halwa and savouries.
The blogger lunched their along with a dear friend, who was also a GREAT help in identifying some of the dishes, as well as dissecting them. We ordered a Fixed Thali [`130] and Sambhar-Rice. The Thali comprised of Sambhar, Rasam, Avial, Dal, Aloo ki subzi, curd and another subzi. For sweet there was Imartee and pieces of apple dipped in tamarind juice, which the waiter insisted was ‘raita’. This was served along with pooris, a big bowl of rice and papad. The friend had to settles for watermelon juice [ `70], since her original choice of lemon juice [`35] was not available.
Fixed Thali
The dishes in the Thali had a soft flavour to it and nothing was over-spiced. The dal was staid with an identifiable hint of asafetida. Honestly, there was nothing outstanding about any of components of the Thali. Presumably then, they were NOT meant to be standing out, but just providing a wholesome meal to someone who wants a taste of the most common S.Indian preparations, at one go. My companion also ordered small idlis soaked in sambhar. These were actually a delight to have, since the piping hot sambhar had seeped through the smaller spaces in the idli, making it almost melt in the mouth!
Small Idlis [14] dipped in Sambhar
Most interesting part of the entire meal was the side-serving of chilies. These were not just any chilly, ready to fire up the tongue. They were small green chilies, deep fried and salted...perugu mirapakayi. They look like they’ve been burnt, but the deep frying actually serves the purpose of taking away the fieriness of the usual chilly. So this one can be easily bitten into, without having steam blowing out of the ears!
Watermelon Juice
To wrap up, HSB offers a good range of authentic South Indian food. The ambience of these CP restaurants is quite relaxed. The waiters are attentive yet non-intrusive. Their pricing is appropriate with the service and location. Certainly worth a visit if one is in their vicinity and hunger CALLS! I am extremely grateful to my lovely friend Ashrita for accompanying me to HSB and for her indispensable inputs on South Indian food. It was for the first time that I dined at a S. Indian joint with a S. Indian friend, so the commentary was quite insightful!

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