Food Tales: Let’s Chaat

If you are a not a lover of chaat (not Chat) then I would request you to stop reading at this point and move on to other blog posts of mine.

I am glad you are a chaat lover. Are you part of an elite crowd that eats chaat anywhere, even in roadside shops?
My affair with the chaat started when I was in school. I would be taken by amma to Ajnabee in Fountain Plaza and I would order the Bhel Puri everytime. It was my favourite chaat. Well I would rather say it was the only chaat that I had ever tasted until then. The Bhel Puri is such an amazing food item. It is not just a snack it can be a meal by itself. It has chopped vegetables, some chutney, puffed rice, and it gives out lot of joy. Have you ever wondered where that sound comes from when they make the bhel puri, it is from the bhel which gives out such happy noises from the vessel. For some reason I did not consider the Pav Bhaji to be part of the Chaat family. Ok I will come back to the Pav Bhaji in a bit.

It was only while I was in college that I discovered the variety that chaat offered. Dahi Papdi, Dahi Balle, Dahi Puri, Sev Puri, Raj Kachori, Katori Chaat, Samosa Channa, Kachori with mint and tamarind chutney and the list goes on… I would save up money and go eat in Gangotree usually on Saturdays with a few friends (Harsh, Pintoo) mostly for the chat but also for the bird-watching opportunities it presented. The other place we frequented usually on Wednesdays after bunking college was Bombay Lassi, off Ellis Road (Behind Devi Theatre). 1 Samosa, 1 Kachori and one glass Lassi and of course this was usually after fighting to get hold of Rs. 10 ticket at Devi.

After College I managed to go to Delhi for higher studies or “Delhi Return MBA boy” as my cousin calls me. It was only in Delhi that I managed to taste Aloo Tikki, Gol Gappas (It is just Pani Pooris but Delhiites swear that the two are different like the sun and the moon) and now entered Channa Batura into my view. The CB in Khan Market and Chandni Chowk are bleddy out of the world and it is not the same stuff we get in New Woodlands Hotel in Chennai. Also in Delhi they have this thing of adding Chaat Masala to everything. Fruits with Chaat masala, Chaat with Chaat Masala, Nimbu Paani with Chaat Masala, Orange juice with chaat masala. They seemed to be in love with the Chaat which made them Chaaty…

With all the weight loss diet available today online, huge misunderstanding and belief popped up about what to eat and what avoind eating, which foods makes you gain weight and which ones actually help in losing weight. Huge 5 foods to never eat conversation popped up among diet community and is pretty much controversial. After reading a few case studies, I believe that there are indeed foods that make you gain fat and one must avoid eating them. Basically they make your blood sugar levels rising and the same problem is one of the many reasons why people can’t lose weight. Simple said, take your time and make a nice online research.

In the mean time I had been tasting Pav Bhaji in Chennai, Delhi and Bangalore to name a few places but nothing appealed to my senses. When I was in Mumbai in 2008 I tried the Pav Bhaji at Chowpatty Beach and it was the most sinful, taste bud tickling, lustful Paav Bhaji that I had ever tasted. No wonder the people of Mumbai are in love with it. I think it has something to do with the speed with which people live the life in Mumbai.

I don’t eat at Gangotree anymore because of the unhygienic way in which the food is kept lying around. Even the roadside Paani Poori guy keeps better hygiene. Shree Mithai is what I am left with in the city and it is not the greatest chaat that I have eaten.

Ofcourse the greatest chaat you get in Chennai is in Mint street. So many roadside vendors and such great taste. What is your favourite chaat and where do you get your chaat fix in your city?

Happy Chaating!!!

Food Tales – Sam’s Pizza

Decided to get some pizza love this evening. Have been hearing about Sam’s Pizza for a while now so headed right there with Nandy. I don’t have any pictures to post because of this new rule that Nandy and me have implemented. No phone, social media, photographs while eating. Whoever does it first will have to pay for dinner. Have not won even once until now. Hope to soon.

Ordered a plate of Salad from the salad bar. OD’d on the salads. Liked the soya chunky salad, kimchi, carrot and raisin salad.

Ordered the thin crust Hawaiian Pizza 9incher. Toppings were some chunks of pineapple and some chunks of paneer on a Cheese Pizza. The crust was crunchy at the edges and soft on top just the way I like it. Cheese was not up to the mark, too chewy and tasted quite bland. Pizza was way too greasy for my liking.

Service was OK. Water was served in a dirty plastic glass I asked for a replacement and it was done quickly. Had to wait for the salad bar to be refilled. Also the tables and chairs look really worn out from regular use.

They have a wall painting with the nutritional value of pizza. But no mention on what basis.

Bill came to Rs. 670. Will definitely go back for their salad bar. Will give the pizza a miss. For more info please visit :

Food Tales – From The Past

Food tales is a chronicle of my experiences with food. I love what I eat but do I write about food with equal passion. These tales are an attempt to explore that and of course share my love for food.

I am a proud product of Don Bosco, Egmore. I spent 14 years of my life studying there and recently at DB Converge our alumni meet I had a chance to interact with a few of my teachers. I realized that the only people other than your parents who still get to hit you hard (even if you are old and have a huge belly to prove that you are old) are your teachers. Teachers definitely hold a much higher position than the Gods. So Mrs. Sarojini Govindan who was my Hindi teacher in primary school saw me and recognized me in a split second (even though I have lost all my hair and grown a huge paunch) and whacks me on my shoulder and says “You don’t have what you should have and have something you definitely should not have, lose your paunch Aravind.” That was indeed an eye opener for me.

I still remember amma asking me to study but I simply hated school work though I loved reading everything other than my school books. At one point my mother even locked me up in my grandfathers office room asking me to study a few chapters and when she opened the door a few hours later I was found reading the telephone directory. So amma figured that the best way to get me to study was not to use the stick but to use the carrot. I was not a bunny to go eat carrots so what did I love the most?

We simply called it “Urundai” at home. It was besan (Chickpea flour) mixed with powdered sugar and ghee and formed into the shape of a ladoo. Sometimes cashewnuts roasted in ghee would also be added.

So the deal amma made with me was, I had to finish a chapter then she would ask me questions and if I answered it to her satisfaction I got one Urundai. I would finish chapters which I didn’t have to so I could get lots of bonus urundais. So things were fine at home because of the urundais. Back in school it did not look too good. My teachers would keep complaining to my mom that I was a brilliant student but my lack of effort made my brilliance very dull. My teachers would not give me urundais when I did well in class.

So life went on with me studying well at home in the company of Urundais but only scrapping through in exams. My maternal grandfather would keep telling me that I should not have exam fear. Little did he know about my love for Urundais.

And then in 1991 Narasimha Rao became the prime Minister of India. He along with Finance Minister Manmohan Singh opened up the Indian Economy and in came food pouring in. Food that earlier could only be brought in select stores in Madras or you had to ask people who went abroad on trips.

Recipe for Urundai

1200 gms – Chickpea flour
200 gms – Powdered Sugar
200 gms – Hot Ghee

Mix the chickpea flour and powdered sugar with the hot ghee and mix well.
Make them into the shape of ladoos. I am sure you will get a lot of urundais with so much kadalai maavu.

Simple recipe, right.

We now do a healthy version of the Urundai. No Ghee, No Sugar and no Kadalai Maavu (Chickpea flour). But I will keep that for another post.

Kapila Dasa @ Express Avenue


I had set very high expectations for this place especially with part of the Dasaprakash name attached to it. So I enter the restaurant and their guard gives you the biggest Salam. I mean it is huge. I was reminded of the old Parthiban joke in Pudhiya Padhai.

The restaurant is supposedly beach themed. But I realized that while wondering why all the waiters were dressed in hawaiian shirts. It was then that I looked at the place and there was a boat sticking out of the wall and all those wall posters with stuff like “What happens in the beach stays in the beach.” Wonder who comes up with such silly rip offs for a restaurant that promises fine dining.

The Dosas were brilliant it was made with ghee and I can still smell the buttery taste on my fingers after 2hours. I had a Crunchy Onion Rava Dosa which was not one of those huge ones that would leave no space in your stomach for anything else. This was followed by a Purely Butterly Mysore Masala Dosa that’s the one in the photo below.


They put some butter on a small piece of plantain leaf and place it between the folds of the dosa. The taste and smells were heavenly. (I remember my dad saying how they used to serve something similar at Dasaprakash) The masala is served separately. I was not very happy with how the sambar tasted. The coconut chutney was of a texture and taste that I loved.

The food is a bit on the pricier side and the time it took them to serve us the dosas was also on the higher side, about 30minutes. The menu was a slight disappointment because the South Indian options they offered were few. I assumed it would be just like Dasaprakash which was a South Indian joint.  Here they serve North Indian and Continental too.

Nandini had the Corn and Spinach baked dish and she said it tasted brilliant. Not too creamy.

I overheard some people at the next table talking about how great their thali is. Will probably give it a shot the next time I am there.

They call it a Fine Dining restaurant. But I would not put it in that category. The waiters are not confident when they ask you something and there is a teeny weeny bit of sloppiness when they serve. I am sure Kapila Dasa can fix these minor issues.

Note: Ask for a place with a view and you would get a view of the traffic on General Patters Road.

Of Wedding Feasts – Scenario 2

Weddings are awesome except for the Jumping Jacks and Jills, wedding feasts are not at least not any more.  I remember eating at a wedding feast in Kaaraikudi the wedding took place in one of those massive Chettiar houses. It is probably the best wedding feast I have ever been to. So many kinds of paniyarams, adai, potato, egg plant, okra and so many of those awesome dishes that chettinad has to offer. (In fact I hate these restaurants in Chennai which call themselves Chettinad when all they do is add a lot of chilly in the food) The persons serving would actually come to you and ask you if you would like a serving and if you refuse they would try and persuade you to give it a shot. This way it ensures that you eat what you really want and you don’t end up wasting food. All said and done let’s see what Scenario 2 has in store for us. If you have not read Scenario 1, please do so here.

Scenario 2

So the wedding is over and you have dodged all those tricky questions people asked you and you are on your way to the dining hall. There is a saying in Tamil “Pandhikku mundhanum” (Be first at the wedding feast) being there first will ensure that you don’t have to wait and that the items that have been prepared are still hot/warm, the payasam still thick and you get a nice clean place to sit and eat. If you did not rush to the dining hall after the thali tying has finished then you will have to wait for a while till probably a kind relative or friend joins you in the quest for a seat. So finally you have been seated (so what if there is payasam, water and random bits of food spilt on the floor or if the plantain leaf from the previous round has not been cleared you got a seat didn’t you? You are such a fighter!)

So there you are eating while you are trying to dodge all the random bits of food that is being thrown on your leaf and you suddenly realize that while you were concentrating on what was happening in front, a group of people have sneaked in behind you and they are watching your plantain leaf just like an eagle eyes a rat. No! they are not going to eat your food they are waiting for you to finish the food on your leaf. These guys/girls put you in an absolute pressure situation. But never let them do it to you. If there are people standing behind always ALWAYS ask for second helpings of all the items you liked. Maybe even a third helping. You can ask for a huge serving of rice make space in the middle for the sambar and dunk the potato pieces in the sambar and try to see if you can find it.

Well you can’t be sitting there for ever so you will want to leave sometime. But remember to go jostle with the crowd at the beeda stall and get betel stains on your clothes. Whatever you do Always remember to collect your thamboolam pai.

I did call it manjai pai in my last post but people are creative these days and you get so many colours but the items remain the same, Coconut to be used for next morning’s chutney (that is if you don’t have another wedding to attend) and betel leaf for the oldies in the house.

What is the most weird thing you have seen happen at a wedding feast? I think people rushing to be first at the dining hall is extremely weird it is like they were not there for the wedding but just for the wedding feast.

I have another wedding to attend this week so hopefully there will be an inspiration for scenario 3. 🙂


Spinach and Macaroni Pie

OOps I don’t have a picture to go with this recipe because I have not tried it yet. But I have watched my mom make it and let me tell you it tastes real yummy.


  • Spinach – 3 bunches
  • Ginger – 2cm sized piece
  • Garlic – 3 pods minced
  • Tomato – 1 medium sized
  • Green Chillies – 3
  • Paneer – 100gms – (Cubed or sliced)
  • Macaroni – 100gms
  • Mushroom – 100gms – (Sliced)
  • Cauliflower – 100gms – (Sliced)
  • Onion – 1 large sized, Cut
  • Butter – 3tbsp
  • Milk – 1.5 cups
  • Salt and Pepper to Taste


  1. Cook the Spinach with green chillies, ginger and half a teaspoon of salt and then blend to a smooth paste with a blender.
  2. Cook Macaroni then rinse and drain it before setting it aside
  3. Grind the Tomato and Onion in a mixer. – Set Aside
  4. Heat the butter in a frying pan and fry the garlic till brown, add the Tomato and Onion paste and fry well.
  5. Add the Mushroom, Cauliflower and fry for 3 minutes.
  6. Add the Spinach Mixture, milk, paneer, salt and pepper and let it simmer for 2 minutes before removing it from the fire.
  7. Add the Macaroni and Mix well before pouring it in a greased baking dish.

Ingredients for the topping

  • Boiled Potato – 250 gms
  • Cooked Carrot – 250 gms
  • Cheese – 3 cubes
  • Butter – 2 tablespoon
  • Salt and pepper to taste


  1. Mash the potatoes and carrot mix with the cheese, butter salt and pepper and spread on top of the Spinach Mixture.
  2. Bake this in an oven (temp: 200 celsius) till the topping turns slightly brown.

Do give it a shot and let me know how it turns out.I have seen this on the venus factor diet but for that please read some of the venus factor reviews. I will hopefully try this over the weekend and will let you know how it turned up with photos. 🙂

Of Wedding Feasts – Scenario 1

Every once so often I get invited to a wedding where I simply can’t refuse to eat.

Weddings are complicated affairs so much is expected of you and there will be people whom you have never met in your life jumping out of nowhere calling you by name and then proceed to ask you if you recognize them. At this point if I’ve not figured out who the person is I blurt out some random name, most people get offended, correct me and then proceed to do this to another person.

But I will tell you what is more complicated than the wedding, it is the wedding feast.

Scenario 1

The wedding is between 9am and 10:30am and you have landed there at about 10am. You are recieved very warmly and then escorted directly to the dining area while you are asked “tiffin saaptingala?” You are seated in the dining hall and there are just a handful of people eating and you can’t escape once the escort has turned his/her back. You have to eat and they will send out everything possible from the kitchen. Idly, Vada, Pongal, Dosai, Oothapam, Poori, Parota (Dei, it is morning breakfast da how much variety can one eat.) If you as much as refuse something then someone will stand next to you while saying “Saar nalla sapudanga saar.” (Dei, I already had breakfast in my house).

Breakfast over and you are hurrying to catch the thali tying, you don’t want to miss that do  you? So the ceremony is over and then you meet all those Jumping Jacks and Jills who come at you with all kinds of questions. Next you have to stand in a queue to meet and greet the couple and you are finally through with everything by around 12 noon and you should be on your way to whatever it is you do when you are not attending weddings. You are leaving and the Chithappa or worse still the parents of the bride or groom catch you leaving without having lunch. OMG! now it is back to a crowded dining hall. Since it is crowded you can try and exit the building through the kitchen walk around and exit the compound without being detected. But remember if you are not carrying the yellow bag with coconut, betel leaves (Dying actually) and betel nuts you could get caught.

The other option is that you sit for lunch even though your 2nd jumbo breakfast is still in your body till nose level. If you thought the breakfast was jumbo well then you probably would not have words for the number of items they dump on your plantain leaf for lunch.

Here is a sample course…

Lay out plantain leaf

Pour water on plantain leaf to clean it – (I am sure capable of pouring water on my  plantain leaf and clean it well.)

  1. Rasamalai/rasagulla in small plastic cup
  2. Mysorepak – Why two sweets you may ask? A sweet should accompany a sweet according to vaasthu no wait i think it is in the kalacharam.
  3. Chappati with Mushroom Gravy and Paneer Butter Masala
  4. Vegetable Biriyani
  5. White Rice Dumped on the leaf.
  6. Paruppu for small portion of rice with 2 spoons of ghee
  7. Sambar poured on top of the mountain of rice.
  8. Kootu
  9. Cauliflower/Mushroom/Babycorn dish
  10. Poriyal
  11. Cutlet
  12. Thugayal
  13. Appalam
  14. Pappadam
  15. Rasam
  16. Buttermilk/Curd
  17. Payasam
  18. Ice Cream

The number of dishes that are served (18 in this case) should add up to 9. 9 is the sacred number. The more number of dishes served in multiples of 9 show the wealth and social standing of the person. – Raja the Caterer and Numerologist

And the best part about all this these dishes are served in quick succession. You hardly have time to say no to the dishes. Also you should eat quickly because there are other people standing behind you and staring at you eat while they are waiting their turn. Sometimes you might hear waterfalls behind you.

Most people eventually leave a lot of the food on the leaf because they just cannot eat it before the pandhi is up. What a waste!

So once you have finished all this you can leave after getting your manja pai (Yellow bag). Never, NEVER refuse the yellow bag it is considered as the ultimate insult to the host. You can even refuse to eat.

This is brings us to the end of Scenario 1. Hope you mentally enjoyed the feast. I will be back with more. Scenarios I mean. 🙂


Mixed Vegetable Parota Recipe

mixed vegetable parota


Parotas are part of a set of food items that I call joy food. They are wonderful to taste and give me immense joy.


  1. Onions (chopped) – 3nos.
  2. Tomato – 2 medium sized
  3. Carrot – Chopped 1 cup
  4. Cabbage – A handful
  5. Beans (chopped) – 5nos.
  6. Green Peas – One Cup
  7. Capsicum (diced) – 1 cup
  8. Cauliflower – 5 flowerets
  9. White Channa(Boiled) – Half a Cup
  10. Green Chilly – 2 pieces
  11. Coriander Leaves (Finely Chopped)
  12. Parotas – 3 nos.,

Gingelly Oil, Salt to taste, Garam Masala – half tsp, ginger-garlic paste half tsp.


Heat the oil in the Kadai and add the onions and cook till the Onions turn a Golden Brown. Add the Tomato and Ginger-Garlic Paste and cook till the tomatoes are well cooked and have been puréed well. Add the green Chillies then add carrot, beans, cauliflower, green peas, along with the garam masala and let it cook for 2 minutes. Finally add cabbage and capsicum make sure they are not overcooked.

Chop the Parotas to 2 inches length pieces and add them to the cooked vegetables in the kadai and let it cook for about 3 minutes on a low flame (place a lid on top of the kadai)

Finally add Coriander Leaves and serve hot with Onion Raitha or simply Plain Curd.

I prefer the mixed vegetable Parota over normal Parotas because

  • I don’t have to battle with the Parotas to finish eating them.
  • The added Vegetables make the parota taste much better instead of the kurma taste that I prefer not to deal with.
  • They are very colourful and super tasty.

Do give it a shot and let me know how you liked it. If you don’t know how to make Parotas please do teach yourself they are pretty simple. I request you to not buy those packaged frozen Parotas they are a shame to the Parota Lovers of the world.

Nandini ( my wife ) urged me to write this recipe and also helped me with those cooking terms that I just can’t seem to remember.

Nandini has a twist to the Mixed Vegetable Parota will post the recipe soon. Stay tuned and visit for more info.

Pic: The Mixed Vegetable Parota at HSB where HSB stands for Hotel Saravana Bhavan and not Hong Kong Shanghai Bank. 🙂 I am escape.

Be Food Aware

You are what you eat though some people also believe “You are what you wear” we will talk about that in another post. Food can bring out a variety of emotions from you. Convenient food, Ready to eat food, Central Kitchens, Fast Food, indian catering services singapore food, there is so much out there. I am overwhelmed by the variety of food products that seem to hog Super Markets these days. It’s sometimes mind boggling the kind of marketing jargons that are used to sell food. Mc Cains is a case in point. Their Tagline says Fresh Banega, Baat Banega. Just think about it, how is it possible for packaged food to be Fresh. I am not against these products themselves, just don’t fall for that marketing talk.
Be food aware. Know what you eat and teach children about the food that they consume. Here is an infographic by Food Revolution about why Food Education is needed.
by FoodRevolution. Browse more infographics.



I am a Doughnut crazy person. Well, actually I am crazy about Baked food.  Ok Doughnuts are not baked. Confusing HUH! Well Don’t be. Go read. Also I wish I had a photo of the Willow And Everett and the sweets I made to show you guys. Will Update soon.


Wheat Flour – 2 Cups (approx 400gms)
Salt 1 tsp
Melted Butter – 2 tbsp
Water 1/2 Cup
Powdered Sugar – 2 tbsp


Mix Flour with 1 ½ tbsp Powdered Sugar and sieve it thoroughly.
Dissolve remaining ½ tbsp Sugar in ½ cup warm water
Mix Yeast with it.
Now add yeast liquid and melted butter and make a soft Dough. Add more warm water if necessary and knead well. Keep the dough covered for 30 minutes.

Roll out into thin sheets about 1cm thick and cut into round shapes. I used a Bottle Cap to cut it into the necessary shape. (If you want a doughnut with a hole in the middle then use a smaller bottle cap to cut it out.) Doughnut cutters are available at most shops selling kitchen items if you fancy such stuff.

Place these on a Greased Tray well apart. (Oh Yeah! We are going to let the Yeast do it’s job) Once the Cut Dough has raised to twice it’s volume we are ready to fry it. (Did you not know that Doughnuts were fried. Well atleast I did not know that as a kid.

Deep fry in moderately hot oil. Set aside to cool. Coat it with either Powdered Sugar or Chocolate icing. Well actually you can let your imagination run wild. There is so much that can be done on the top.

Chocolate Icing :

Choco Powder 1tsp
Vanilla Essence 2 drops
Water to make it a paste.

This is another one of my mom’s recipes . I have tried it just once and this is the piece of advice I have for you. When the yeast is doing it’s work beware of the timing. 😉

My Fantasy Is to Top the doughnut with veggies and shredded Gouda cheese and grill it in the oven. What’s Your Doughnut Fantasy ?


Spinach, Corn and Mushroom with Bread of Choice

At times I get slightly cranky with hunger and like to eat something immediately. Maggi used to be my food of choice for emergencies. But I am trying to move away from Ready to eat food. Because of the health implications that I foresee. This is one of my favourite recipes in recent times and it cooks in the same amount of time as Maggi. (No, Maggi cannot be cooked in 2 minutes) 

People always remember nothing like freshly cooked food. Though I am not happy where agriculture is heading.


Spinach- 1 Bunch
Mushroom – 200 gms – finely chopped
Corn – 100 gms
Green Chillies – 2 finely chopped
Garlic – 6 pods finely chopped
Onion – 1/2 finely chopped
White Pepper Powder
Olive Oil – 1 tbsp

  • Boil the Spinach for a minute and drain the water. Then make a fine paste out of it using a blender.
  • Heat the Olive Oil and sautee the Garlic and Green Chillies. Then add the Onion and Sautee it till it becomes slightly transparent.
  • Add the Mushroom and Corn and Sautee it.
  • Add the white pepper powder and Salt to taste.
  • Finally add the Spinach paste and cover with lid for 1 minute.
  • Serve with bread that you fancy. Roti, Whole grain Bread, White Bread… You get the idea right.

Note : There are variations to this. You can substitute the Mushroom with Paneer.

And this is food that Nandy and sometimes Amma  make for me.  Recipe was first tried out by Amma, food delivery in las vegas
who is one hell of a cook and has a huge book with recipes.This food is good also for vitiligo but you can read that in our Vitiligo Miracle Review. I have been convincing her to digitise it. She says “You lose weight and I will digitise my recipes.” Maybe I should. 🙂 But then Nandy and Amma keep making great food. Typical Catch 22 situation. 🙂

Donut House, Egmore

Donuts – Have ever wondered what the holes are for? Well if you have not figured that out you should definitely visit Donut House not because they promise to answer that question but simply because you will forget the question in the first place.


Well let’s start from the beginning.


Eye Pleasers:  Each donut is an eye pleaser. (Take a look at the Alien I looked at it for a long time before I could put my heart into cutting it.) If you are a shape and colour junkie like me you will keep staring at those donuts longingly.
The Donuts: The donuts are light by themselves. Though some of them felt chewy and some just melted in the mouth. (People look for consistency in the food they eat I don’t. Not everything can taste and smell the same all the time. If it does then it gets boring.)


Most of the donuts are the basic chocolates and fruit flavours butI felt like a school boy in a toffee shop, undecided what to choose. Simply because of the choices that they presented me with Windows and doors Hamilton. But choose I did.


So which donuts were my favourites?
The Italian Spices Donut with cheese filling topped with Cheese and herbs and Nice and warm with a cheesy filling which just melts in your mouth. This is a must try.

The Alien oozes chocolate into your mouth from the first bite. There is so much chocolate that it will overwhelm your taste buds.


These two were clearly my favourites. Not just for the taste but also the way they seduced my visual senses.

There were a couple more donuts that appealed to me. The custard filled Donut and the Coffee Almond roasted Donut.


So what else do you get here? Yeah I know some of you are just not satisfied with only donuts and want something more. So here you go.

Porridge, Pancakes, Sandwiches, Coffees, Teas, Shakes and Spiritzers.


So if these don’t appeal to you and if donuts are well… errrr not your piece of donut; you should go visit this place simply for see the way donuts are being made and hang out with friends.

You would be surprised to see Bhuvanesh the owner overlooking the making of the donuts. A very unassuming fellow who will listen to your feedback and tell you what donuts are supposed to look and taste like.

Donut House has some Introductory Offers.

1. Buy 5 donuts and get the 6th one absolutely free.                                                                2. Buy 12 donuts and they will accept money only for 9.                                                              They also accept online orders HERE

Met a few more like minded bloggers. Here is a take on Donut House by The Cynical Oxymoron and here is what Sandeep Varma has to say.

Update: Also do check out this review by The Harried Cook                                              and this one by Karthik Ganapathi

This review was organized by the Chennai Food Guide.

Donut House, G1, 53, Wellingdon Estates, Ethiraj Salai, Egmore, Chennai 600008                  Phone: +91 44 42656426