Food guide: Eat like a chef
Lounge’s guide based on this game reveals where and how chefs eat out—street food abounds, and there is just a handful of premium restaurants. There’s Mumbai, Amritsar, Kolkata, Melbourne and Bangkok, among others, with insider tips on where to find early breakfast, freshly prepared local snacks and steaming bowls of noodles.
"Bengaluru does a better dosa than Chennai," says Hussain Shahzad, executive chef, Hunger Inc.
Hospitality, Mumbai. He was born in Chennai, and his family lives there, but he discovered Bengaluru’s famous benne dosa during a trip to the city and fell in love with its food as an apprentice with the Oberoi Group. His list of places to eat at in the city spans age-old institutions, cafés and a noodle bar.
Central Tiffin Room (CTR) at Malleshwaram: I get a benne masala dosa with the spicy chutney. Shivaji Military Hotel, Jayanagar: The mutton donne biryani and the choice of offal are insane. Malgudi Mylari Mane, Koramangala: They have these dosas that are crispy on the outside and soft on the inside and go with meat dishes like the Karnataka Gowda-style keema undai.
You could also order mutton chops and roasts. VB Bakery, Basavanagudi: An old Iyengar bakery with khara buns and bun Congress (khara bun slathered with chutney and butter), which I had at one of my pop-ups. When I was an apprentice, this was the place I frequented.
Naru Noodle Bar, Shanti Nagar: A lot of people go there for the ramen, which is great, but I would say, try the chicken karage (Japanese batter-fried chicken). There’s a shoyu tare, a clear, very light ramen, topped with a slice of tender pastrami. It’s just great, consistent and satisfying food.
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