#vegetarian #tiffin #bangalore

traditional vegetarian snacks from south canara, mangalore, kundapura in bengaluru, jagli tindi, jagli masala dosa, kotte kadubu, kolkatte, banana kesari bath, mandakki upakari, inspiring stories, couple goals, banashankari, south bengaluru

An engineer and mba by education respectively, Raksha Prasad and Suhas Karanth began making plans to open an eatery that would serve traditional vegetarian tiffin of their native South Canara, during their courting days. Shortly after getting married, they gave up their MNC jobs and their eatery, Jagli Tindi was born, in a tiny nook in Kengeri, on the outskirts of Bengaluru, with a menu comprising mostly dishes gleaned from their grandma’s recipes, with ingredients sourced from Kundapura to lend authenticity to the taste. Two years on, this passion enterprise has moved to a slightly larger space in Banashankari, South Bengaluru, but the couple still remain hands-on, Suhas, in the kitchen, and Raksha managing the front of the house. I visit them to learn of their inspiring story, catch some of the action in the kitchen, before sitting down to a slightly indulgent tiffin session. Hope you enjoy this episode. Stay safe and happy eating!

Mandakki Upakari
Made with a red puffed rice that’s tossed with their ‘secret’ podi mix and onions, topped with grated coconut and plenty of peanuts. This is the sort of fun snack that one should share with friends whilst you wait for some of the other substantial tiffin items.
Rs. 30 (usd 0.4)
8/10

Kotte Kadubu
The kotte kadubu here is made the traditional way, steamed in cups fashioned of jackfruit leaves that lends the kadubu a distinct aroma. There’s a hint of tartness from the fermentation, the red tomato chutney makes for a sprightly partner to the gentle flavoured kadubu, with its tangy, slightly spice, sour and nutty character. The vegetable sagu adds to the nutritional quotient of this tasty tiffin.
Rs. 25 (usd 0.3)
9/10

Jagli Masala Dosa
This creation of Suhas Karanth seems to be inspired by the 99-variety dosa ilk. The dosa is smeared with a paste of potatoes, spicy podi and ghee, as it is roasted to a crisp on the tava. Folded, flattened and cut into two, this dosa creation makes for an interesting snack if you are the sort who is acquiesce to pushing the envelope for what a masala dosa can be.
Rs. 58 (usd 0.8)
8.5/10

Kolkatte
Steamed in a banana leaf, this steamed dumpling of urad dal batter, is stained lightly with the colour of the leaf. Slightly pasty and dense in its texture, and studded with whole peppercorns that lend their tingling touch. Whilst the red chutney adds zing, next time, I would also ask for some of the nutritious vegetable saagu to complement the austerity of this steamed dumpling.
Rs. 25 (usd 0.3)
8.5/10

Banana Kesari Bath
The ripe banana heroes this velvety-textured dish from the start to finish, definitely order a plate of this to close your tindi experience here.
Rs. 25 (usd 0.3)
9/10

Coffee
Rs. 10 (usd 0.1)
8/10

Kripal Amanna,
Gourmet On The Road,
Food Lovers TV

TIMINGS: 7am to 9pm
Note: This is a relatively young enterprise, please support them with your patience in case of a delay because of the response from this video. Thank you.
ADDRESS - Jagli Tindi, 6th Block, 17, Outer Ring Rd, 3rd Phase, Banashankari 3rd Stage, Banashankari, Bengaluru, Karnataka 560085; tel: +91 97432 24899/ 81972 97719
LOCATION TAG - [ Ссылка ]


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