Bellary Baba's Badnekai

THERE ISN’T A PALATE MORE DIVERSE THAN AN INDIAN ONE. AND YOU’D BE HARD PRESSED TO FIND THAT KIND OF VARIETY FROM JUST A SINGLE SECTION OF THE COUNTRY ANYWHERE ELSE.

One of the earnest ideas behind The Permit Room is to introduce people to the sheer variety of traditional South Indian cuisine, but with a modern-day take on it. Essentially it's recipes from your ajji's (Kannada for grandma) kitchen, but served in a rather modern, and also cocktail-friendly form. Your ajji may or may not approve.

This time we have North Karnataka on a plate for you (well, a tiny bit of it anyway) in the form of the Bellary Baba’s Badnekai.

  Bellary Represent!

Bellary Represent!

Let’s start at the start.

What is a Badnekai?

Badnekai is Kannada for brinjal. And that is your clue to what the core of this dish is made up off. 

 What’s so Bellary or Baba about this?

While eggplant is the primary base, the simple sides are what makes it truly representative.

The ‘Baba’ is just some alliterative fun at our end, but Bellary is a prominent city in North Karnataka, and the name is our way of paying homage to this part of the state.

The Bellary Baba Badnekai is chilled eggplant mash, with a smashed peanut dip that comes with jolada crackers.

Both peanuts and jolada feature prominently in the cuisine of the northern side of Karnataka. Peanut chutney, sometimes infused with some coconut, is a traditional staple. At ours, it’s a straight-up peanut dip.

  See that cracker, see that crunch!

See that cracker, see that crunch!

Then there’s the jolada

Another typically north Karnataka dish, this thin flatbread is baked from jowar flour over a fire or skillet. Some people even do wheat flour versions of it, but we decided to go the classic route.

Our Chef Says

"The Bellary Baba Badnekai is a feel-good dish. While it’s very representative of North Karnataka cuisine, the dish is a combination of such complimentary flavours and textures that it automatically falls into the comfort food category, whether you’re from that part of our glorious state or not."

 

The Mango Menu

Nothing brings people together quite like mangoes.

In fact there are whole events planned around gathering and consuming mangoes. And with good reason.
Mangoes have been the traditional favourites at most cultural events, right from weddings to festivals to pretty much any auspicious celebration, especially in South India. That's probably why we associate them with a sense of community.

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And also what makes them the perfect choice for a special seasonal menu.

We went with the classics as we always do, but threw in some delightfully unusual combinations too. Indulge us, won't you?

There’s the Manga Curry of course, inspired by a rather staple South Indian style. Our version is a thick curry that comes with a selection of small sweet mangoes,  with a side of rice/appam/dosa/parotta. So really, any way you like it.

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If it's going to be representative of South India, then where there is curry, there must be rice. Our take on mango rice, Manga-Sadam comes with a Mampazha Pachadi. The dish is prepared in an Andhra style, and the pachadi is a serving of curd-based ripe mango, which brings a sweet and sour flavour to the dish. 

Moving over to the slightly less traditional side of the menu, we give you the Prawn and Fresh Mango Tostada.
Yup, that's right.

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It's our in-house made cracker with raw mango cream as the first layer and a fresh salsa of shrimp and mangoes with onion and coriander on top. And it's as delightful a burst of flavours as it sounds. But we'll let you be the judge of that. 

Of course, there's some Rasam made with mango pulp and served with fresh mango chunks to bring you back. But that isn't the only drinkable thing on the menu. Wouldn't be a Permit Room special without a solid cocktail now, would it? 
Which is why we have a vodka, fresh mango, ginger and green chilli cocktail. Jest for you.

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Oh, and did someone say dessert? Well, allow our Mango Tres Leche Cake to do the needful.
It's a unique combination of badam tres leche cake and fresh mango, and that's all you need to know.

Come by and give it a try. Manga season won't last forever.

Coco Jujubee Cooler

You know a drink's going to be good when it’s called 'Coco Jujubee Cooler'.

That, and that you’re probably going to be doing strange things once you’ve had one too many. (Just kidding. Or are we?!)

  Coco jaanejaanaa...

Coco jaanejaanaa...

But first things first. What is a ‘jujubee’?

If you find yourself asking that question then you probably haven’t spent too much time in the south of the sub-continent, and even lesser time indulging in its classic cinema and sweetmeat offerings.

For ‘jujubee’ ( or ‘jujube’ as it is more popularly spelt) is a word so versatile that you could either be talking about a chewy, squishy sweet usually with a sugary coating, or describing a very waste fellow. 

The former a favourite amongst schoolchildren of all kinds, and the latter a colloquial term for a cheap or ‘chillar’ fellow, made famous by our dearly beloved Rajni aka Superstar aka Thalaiva, which then obviously became a favourite word amongst all humans in the Universe and realms beyond.

So decoding the meaning depends a lot on the context.

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The Drink

At The Permit Room the Coco Jujubee Cooler is a deadly weapon we’ve created for you to combat the sultry Summer.

When you drink up one of these beauties, you’re arming yourself with the coolness of fresh cucumber, the tropical vibes of tender coconut, the historical and artistic weight of a classic word like ‘jujube’ (and also coconut jelly), and of course, the ultimate coolth of Gin.

Basically, you be chillin’ like a villain. 

Our Bartender Says

"It’s a bar favourite because of the refreshing flavours and also the combination of these flavours with gin. And the name is a great talking point too. We’ve seen many customers impress their respective male/female friends by giving them the origin of the word ‘jujube’, and after consuming a certain number of these cocktails, proceeding to hilariously enact scenes from Rajni’s aka Superstar’s aka Thailava’s movies."

Bhatkal Coastal

What is Bhatkal?

It’s a coastal town near Mangalore. Also known as ‘Batecala' in Portuguese texts, if you’re going to be all phoren about it.

  The many lovely level of the tiffin carrier.

The many lovely level of the tiffin carrier.

Some History

But the different name isn’t the only indicator of foreign influence. The town also has a rich heritage of Arabic influences, and an area where it is seen very strongly is in its cuisine.

One of the dishes that is rather typically Arabic but with a location-specific twist to it, is the Bhatkal biryani. Although it is pretty similar to traditional biryani, it has a signature Mangalorean coastal touch, and the added ingredients of curry leaves and mustard, that make it the signature dish it is.

If you’ve grown up in the southern part of the subcontinent, or ever peeped into the tiffin box of a South-Indian classmate, semiya has to have made an appearance at some point. 

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At The Permit Room

The Bhatkal Coastal we do was conceptualised as part of our Tiffin Menu, and we decided to do a semiya (vermicelli) version that we thought would be fitting. 

Staying true to the dish’s roots, we do a prawn version. (But vegetarian option also available, just for jolly.)

The masala used (you’ll see when you nicely give one mix) is an onion and tomato masala, with a little bit of coconut milk. And completing the experience, are the pickle, raita and botti served along with it.

  Vermicelli my belly, thankyouverymuch!

Vermicelli my belly, thankyouverymuch!

If all of that history, and downright decadent description didn’t convince you, there’s also the fact that we serve it in a very traditional tiffin carrier. How’s that for an extra dollop of nostalgia?

Our Chef Says

The Bhatkal Coastal is a heady mix of nostalgia and familiarity, making it almost irresistible when you're craving comfort food, whether you grew up by the coast or in the city. The fact that it comes in an old-school tiffin carrier just adds to the appeal. Plus, what's nostalgia without some gold fingers that you must absolutely put on all five fingers before eating, right!?

Come by and try our Bhatkal Coastal sometime—it is guaranteed to give you the feelings.

Thindi Habba

On the occasion of The Permit Room’s second anniversary, we’re introducing a special menu.

And we’ve decided that we want to celebrate something that doesn’t quite get recognised as breakfast, lunch, or dinner, while totally serving the purpose of all three.

This menu is a celebration of thindis from all South Indian households, which is basically the inspiration for all our food.

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If you’ve grown up in South India, you’ll be familiar with the concept of thindi. 
For those who haven’t, thindi is basically tiffin items, or snack items.
Eaten commonly between meals, but not necessarily restricted to that any specific time of the day.
Anytime can be thindi time!
People enjoy thindi with their afternoon tea and coffee, or end up consuming it as a main meal.

But what exactly qualifies as thindi? Great question.

It’s everything from  vadas, pancakes, the legendary congress peanut bun to poha, bun-sandwich, egg bonda, obittu, dosas, and the likes.
It’s comfort food that you’ve grown up snacking on, but with a Permit Room twist of course!
And we’re including all of this in and a whole lot more in our anniversary special menu, so watch this space for more.

The Touchings Menu

THERE ISN’T A PALATE MORE DIVERSE THAN AN INDIAN ONE. AND YOU’D BE HARD PRESSED TO FIND THAT KIND OF VARIETY FROM JUST A SINGLE SECTION OF THE COUNTRY ANYWHERE ELSE.

One of the earnest ideas behind The Permit Room is to introduce people to the sheer variety of traditional South Indian cuisine, but with a modern-day take on it. Essentially it's recipes from your ajji's (Kannada for grandma) kitchen, but served in a rather modern, and also cocktail-friendly form. Your ajji may or may not approve.

  Spice, spice, baby!

Spice, spice, baby!

This time around, we pay homage to the quintessential staple of every Indian household.
Whether in the form of bottles bought from the convenient store, or jars that seem to leak oil no matter how you store them, every Indian household will have some form of pickle.

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Most Indians have fond memories from their childhood of the matriarch (or patriarch even) spending warm Summer days cutting and drying fruit and vegetable on the building terrace on sheets of newspaper, warding off birds and squirrels with a vengeance.

Only after many days of drying and many minutes of close inspection are these dried bits dunked in oil and other secret masala recipes, where they are made to stew for what seems like an unfairly long time.
And then, once they have passed the ‘one finger dip in pickle’ tasting test are they introduced with much pride to the rest of the family and few deserving neighbours.

While it’s not a dish in itself, but oh, the wonders it does in a meal!
Whether it’s a hint of searing spice or the comfortable indulgence of a sweet & sour flavour, nothing elevates the existing flavours on our your plate quite like pickles.

And the same holds true for your drink.
One of the simplest sides to a drink, employed by every local bar in your area, is a pickle. Just a little hint of tanginess or spice every now and then, to supplement the refreshing coolness of your drink of choice.

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Depending on the bar, you have various permutations and combinations of these ‘touchings’, subject to the enthusiasm of your waiter.

Our brand new Touchings Menu is an homage to this integral part of South-Indian cuisine and culture.
But what exactly is a ‘touchings’? Well, at The Permit Room you can’t really classify it as an appetiser, and its definitely not main course (although that depends on how drunk you are!), but it just about satiates the tastebuds without taking away from your appetite. So a touch of flavour, really.

  A platter your ajji would be proud of.

A platter your ajji would be proud of.

And based on your preference, we have a whole range of flavours and textures for you to choose from. So if you’re more of a healthy side-le snacks person, you’re bound to enjoy our Namajji Avarekai Pickle. But if you’re into the stronger flavours, then anything from the Andhra Bitter Chips Pachadi to the Mean Meen Achar will work for you.

And if you can’t decide, you can do them in combinations of three as well. Or just go for the kill and have them all. Our most excellent menu will aid you in making that decision. 

Cubbon Park Salad

Think of places synonymous with Bangalore. Go ahead, take a minute and make a mental list. We’ll wait.

Done? In listing those landmarks, we’ll wager a bet that one of your top three picks was Cubbon Park.
Yeah, yeah, Lalbagh too, but that’s for the flevvers and Cubbon Park is for the lovestruck levvers.

It’s really a lone standing bastion representing ‘old Bangalore’, retaining a surprising amount of gorgeous greenery in the heart of what has now largely become a construction ridden, dusty city. Sigh.

  Some crunchy Cubbon Park goodness in a bowl.

Some crunchy Cubbon Park goodness in a bowl.

Cubbon Park is so pretty, it just makes you want to be nice to others. And it also fills you with an inexplicable urge to become an eco warrior. (Albeit for about an hour post-visit, after which you’re back to your city slicker ways.)

But there is no better place to see all the elements of the city come together, and oh the variety you'll see!

If you land up there during this time, you’ll find the new year resolution types, dressed up in workout gear, complete with wireless earphones and protein shake, who will only eat the diced cucumber from the stalls, or masala peanuts because nuts are good for you and masala is for touchings.
Chances are if you return in a couple of weeks, you won’t see them around.

There’s also the salwaar/sari and sneakers aunties, who diligently show up for their daily walks and end up doing mostly talk. Because neighbourhood gossip is irresistible, fitness be damned, especially when combined with some samosa and chai on the side.

And between all this, you’ll find the serious marathoners, trying to make their way past the ever-crowded food stalls and also the yoga types trying their best to pretend that all these people don’t exist. Tough stuff. 

If you shift focus from the fitness side of things, you’ll find the cozy couples who are out of places to canoodle in, and must resort to the shady tree corners and benches of Cubbon Park, which come with complimentary judgmental stares by same salwaar/sari sneakers aunties. But all the stoic stares are lost in the fluffy pink haze of cotton candy, that these local lovers feed each other while whispering sweet nothings. 

And while you’re on the topic of love, you’ll definitely see fur daddies and mommies throwing a frisbee around or taking a walk or just rolling around with their furry babies. (That’s dogs we’re talking about, just in case. Not babies covered in fur.)

Overwhelming as all this might be, look a little further. Past this fascinating collision of worlds, you’ll see the food carts. (And William the Balloon Guy also.) The source of all cravings that seem to peak while sitting around in the park.

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These food carts have been around since the park itself, and while some have stayed simple with the newspaper cone bhelpuri and roasted peanuts and cucumber-with-lime assorted snacks, the others have upgraded to samosa chaat and cotton candy slickness.

In either case, they’re as synonymous with Cubbon Park as the massive boulder things on which awkward wedding shoots happen. 

It’s the simple snack guys that our Cubbon Park Salad derives inspiration from, though.

Our’s is a crushed cucumber salad, with some baby corn, lots of peanuts and a classic chilli-lime dressing, served to you in a special Permit Room-style deconstructed way.

Apart from being a rather healthy snack option, it’s really just an ode to the glorious park and everything it stands for. 

And all those amazing feelings of being nice and environment friendly and jumping around in parks with dogs come rushing back with every crunchy bite. Promisss*. Just come and try it.

 

 

 

 

*Nothing. That asterisk is our legal loophole in case those feelings don’t happen because of bad fellow attitudes. 

The Merrily Merry Christmas Menu

There isn’t a palate more diverse than an Indian one. And you’d be hard pressed to find that kind of variety from just a single section of the country anywhere else.

One of the earnest ideas behind The Permit Room is to introduce people to the sheer variety of traditional South Indian cuisine, but with a modern-day take on it. Essentially it's recipes from your ajji's (Kannada for grandma) kitchen, but served in a rather modern, and also cocktail-friendly form. Your ajji may or may not approve.

  Santa Claus is came!

Santa Claus is came!

The Christmas Menu at The Permit Room is exactly this, with a sprinkling of Christmas cheer. So that's some serious South Indian magic, backed by Santa. It's a seasonal attempt to take you one step deeper, the equivalent of getting you to eat that meal with your fingers, and hopefully help you appreciate south-indian cuisine, and all the in all its gastronomic glory. 

But come now, child. It is time to make merry.

We begin the food festivities with the Mutton Cutlets—crispy and full of minced mutton and spices, and served with a fresh salad and chutney, this dish has a Christmas colours theme to it too. Awww!

  Hi crunchy Christmas goodness. 

Hi crunchy Christmas goodness. 

Furthering the crunch factor, is the Loaded Pumpkin Bake, which is spiced pumpkin stuffed with a savoury yogurt and peanut filling, baked to a crisp. 
Between these two, that's all the crunchiness you'll need this joyful season.

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Christmas is for everyone. Even vegetarians. 

But spreading the cheer to the seafood side of things, we made a Travancore Prawn Soup, which we serve with rice and prawns.  The soup comes separate, so you can either have them separately or be a fun-fellow, do the pourings and take in all the flavouring at once. Try it.

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We usually don't like picking favourites. But come on. Santa has them and so do we. And in our list of nice, the Butter Curry Roast Chicken would be right on top. Of course there had to be Roast Chicken, it's Christmas! And of course it had to have a special twist to it. It's us!

  Chicken Roast with the most.

Chicken Roast with the most.

Also, Fish Biryani. Obviously. Nothing makes anyone merrier. 

  Swim off in that seafood biryani.

Swim off in that seafood biryani.

Finishing things off and paying homage to the sweet, lovin' feeling that only comes with this time of the year, is our 'Dulce de Leche' Pazam Pori.

  Dolce & Gabbana got nothing on our Dulce & Banana.

Dolce & Gabbana got nothing on our Dulce & Banana.

That's Kerala plantain stuffed with dulce cream and crumb fried and served with vanilla ice cream and citrus caramel sauce. It's warm like everything Christmas, and it'll leave you feeling that way for a long while after. 
The Plum Pudding and Mulled Wine will do well in extending this feel-good feeling. Consume in copious amounts, we say.

But no Christmas Menu has meaning without having friends and family to share it with. So bring Kutti, Cheta, Ajji, Thatha, Chechi and just come off. Christmas is came!

Chiroti Sandwich

THERE ISN’T A palate MORE DIVERSE THAN AN INDIAN ONE.

One of the earnest ideas behind The Permit Room is to introduce people to the sheer variety of traditional South Indian cuisine, but with a modern-day take on it. 

Essentially it's recipes from your ajji's (Kannada for grandma) kitchen, but served in a rather modern, and also cocktail-friendly form. Your ajji may or may not approve.

  Precariously perched on those layers of lovely.

Precariously perched on those layers of lovely.

Thindi Tales is an attempt to take you one step deeper, the equivalent of getting you to eat meals with your fingers, and hopefully help you appreciate South-Indian cuisine in all its gastronomic glory. 

This time, the sweet finger-licking treat, Chiroti Sandwich.

A Little Side Story

The Chiroti is as much a staple at South Indian weddings as is the couple standing in front of oversized throne-seats taking photos with people they’re meeting for the first time in their lives but must pretend to know.

The term ‘Chiroti’ is used in Karnataka, while it is known as ‘Chirote’ in Maharashtra, and it is a staple of both Kanadiga and Maharashtrian cuisine. 

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No traditional wedding in Karnataka that takes itself seriously is ever complete without the Chiroti being served with sweetened milk. In Maharashtra, it is usually served during festivals but not restricted to only those days. 

The Dish

This hugely popular South-Indian wedding sweet is usually served with hot milk, or sometimes just by itself. Some types have a little powdered sugar served on top, while others might be soaked in a sugar syrup. 

So while it isn’t one of those terribly sweet desserts, it’s very rich and does the trick. Some people like it crisp and might skip the sweetened milk, but some (especially cute toothless ajjas and ajjis) who like it softer let it sit in the hot milk for sometime before indulging. 

At The Permit Room

In its basic form, a Chiroti is just a layered pastry which uses ghee as the choice of fat for the lamination process. 

At ours, we do the humble Chiroti in three layers and sandwich it with a generous spread of Saffron Basundi in two layers. 

You could even call it Bangalore’s answer to the French pastry Mille-Feuille, except we make it a little more interesting by serving it with a side of thick Mango milk, roasted Pistachios & a quenelle of Vanilla ice cream. 

Basically, our Chiroti Sandwich has all the layers you need to wrap yourself up in this cold winter season.

  Oh yes. 

Oh yes. 

Our Chef Says

“Traditional desserts and dishes are always a favourite of mine. I like the challenge of taking something that is very familiar, almost a comfort food, and then reinventing it in a completely new and contemporary way, while still retaining that traditional taste. The Chiroti is something I’ve grown up with, and giving it a bit of a western twist was a labour of love that I think customers familiar with the dish will love as well.”

 

Iyengar Bakery Puffs

There isn’t a palate more diverse than an Indian one.

One of the earnest ideas behind The Permit Room is to introduce people to the sheer variety of traditional South Indian cuisine, but with a modern-day take on it. 

Essentially it's recipes from your ajji's (Kannada for grandma) kitchen, but served in a rather modern, and also cocktail-friendly form. Your ajji may or may not approve.

Thindi Tales is an attempt to take you one step deeper, the equivalent of getting you to eat meals with your fingers, and hopefully help you appreciate South-Indian cuisine in all its gastronomic glory. 

This time, our Iyengar Bakery Puffs.

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A Little Side Story

If you’ve grown up in southern India, you’ll be familiar with the egg puff. Or as they’re lovingly and colloquially called, egg pups. (No puppies are used to make them. But you can cuddle one while making if you want.)
Many bold vegetarian fellows have taken their first steps into the dark side, thanks mainly to the lure of this fabled dish. It all starts with the egg puff.

It’s been a source of sustenance since time immemorial, typically during boring lectures and as after-college chai and sutta supplement. But it truly reached legendary status as the between-class-five-minute-break-snack for every broke college kid.

It’s not just college or school kids who have been exposed to this first class food item though.

If you’ve lived in namma ooru (the one and only Bengaluru) long enough, there is no way you’ve missed having this at an Iyengar Bakery in your area. (If you’re new here and don’t know what that is, we suggest you put one pilgrimage fully fast.)

And sure, the honey cakes are the bomb, but eggs puffs are right up there on that list too.
And here’s why.

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The Dish

The standard egg puff is usually a flaky, crunchy pastry, stuffed with unmentionable looking vegetarian things (no one really knows what exactly) and half a boiled egg. Luxuries like a full egg and all have not been experienced till date.

It’s also usually quite oily, but the rest of it more than makes up for it.
And when we said flaky pastry, we weren’t kidding—abandon all attempts at eating it neatly, because no matter how careful you are, it’ll end up on your face, hair, clothes, everything. 

Also, the degree to how much of it gets on your face directly corresponds to how close by your college/tuition/building/office crush is to you. If they come up and talk to you and all means gone. Puff suddenly becomes face wash.

And beard bearing boys, just forget it. Once you accept that this is the law of the egg puff Universe, your life will be better and tastier for it.

At The Permit Room

The eggs puffs at ours are an homage to the legendary egg puffs served at all the local bakeries in Bangalore. 
Of course, our version has all the makings of the classic minus the grease and unmentionable stuffings.

For the base layer, which is basically the puff daddy (sorry), we use a layer of pastry, baked in-house and fresh, every morning. Just for you.

To this, we add the yolk spread, which is a seasoned mixture of egg yolks and mayonnaise, with a tomato and onion thokku. This mixture adds the necessary spice and masala quotient to this dish.

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On top, half a plain boiled egg white (we told you no? Full egg is against puff culture.)
The cavity of the egg is filled with the aforementioned thokku.

The sauce part of our version is a departure from the original egg puff. We do a curry hollandaise, which adds creamy goodness to the overall dish, while also creating textural balance between the creamy sauce and flaky puff pastry.

I mean, if that isn’t a wholesome, very best egg puff, we don’t know what is! 
Iyengar Bakery fellows will also be proud, we hope.

Our Chef Says

“This dish is particularly close to my heart, probably my favourite from the appetisers. It’s nostalgic, it’s nice, there’s a whole bunch of great flavours and textures—just such a feel good snack. 
But it’s also a messy one. Due to the severe nature of flakiness associated with the puff and the dripping sauce, I'd classify it as finger(s) food. And although I think the messiness adds to the charm, it’s definitely not something I’d recommend on a first date. Maybe fifth.”

Your Brand New Beer Adda

It’s October—the month associated with the greatest and best beer festival in the world, Oktoberfest.

And yes, we know we’re not a brewery or anything, but we’re not ones to be left behind either.

We’re borrowing the expertise of our close cousins Toit, and bringing you some very best craft beers for sampling.

If there’s one thing that is quintessentially Bangalore, that’s the whole pub city tag. And while we’re not big fans of these tags in general, this one seems to have endured through the times.

  Our bartender is lot more cheery than this fellow. Promise!

Our bartender is lot more cheery than this fellow. Promise!

Beer is as intrinsically part of the Bengaluru DNA as are mandatory visits to Lal Bagh and Cubbon Park at least once in your lives. (Especially when you have to take some unsuspecting foreign types on a tour.)

We Bangalore fellows might not have the best traffic sense, and definitely not the best roads, but if there’s one thing we know, it’s our beers.

And it seemed like a natural progression for us at The Permit Room to move towards becoming a quality beer serving joint, if we were going to stay true to representing the local essence of this southern city. 

We’re offering a wide range of local and imported craft brews on tap and in bottles—everything from Geist on tap, to bottled Hoegaarden and Bira. Perfect for hangs with the gang, or when you’re in the mood to be one fancy fellow. Just take one look.

  And while you're here, some useful tips.

And while you're here, some useful tips.

After years of handling great beer at Toit, we’re aiming to make The Permit Room your new favourite craft beer adda. It runs in the family and all, so why not, right?

But as local as we are and love to be, we’re on point with international standards too. We've installed a cold room specifically for this purpose, where craft beers will be stored in kegs at just the right temperature. The beer is then pumped from here, through specially insulated beer lines, straight into your glass, so that you can get pumped up. 

Top form, top class, top that glass! Cheers magga!

French Press Coffee

It’s the second day of the week. 

So, you’re probably pushing deadlines, dealing with snarky colleagues and straight up avoiding your boss, all the while contemplating sending that resignation letter that’s been lying in drafts for the last year and a half.

Or you’re the type that’s pursuing their passion, with the most life-affirming Instagram account, surrounded by your best friends, good vibes and puppies.

In any case, coffee is your best friend—whether it’s to stay up all night contemplating the positive energy of the moon or working on a nasty report. And we’ve got your back.

  And thus begins a glorious photo essay.

And thus begins a glorious photo essay.

We've French Press brewing going on at ours, and it is the perfect fuel for all things life.

But, you have a coffee dispenser at work so what’s the big deal with French Press anyway?
Glad you asked.

Quick Fact

For the un-caffeinated, the French Press is a coffee brewing device patented by Italian designer Attilio Calimani in 1929. 

Other not-so-easy-to-pronounce names that it is known by are cafetière and сafetière à piston. There’s also the not-so-inspiring names like press pot, coffee press and coffee plunger.
But we’ll just stick to French Press for now. Oui? Oooyeee!

  Charge it, point it, zoom it, PRESS IT, snap it, work it, quick - consume it.

Charge it, point it, zoom it, PRESS IT, snap it, work it, quick - consume it.

A Little Info

The French Press method for making coffee is a full-immersion method that allows the hot water to come in contact with the coarse-ground beans, without passing through a paper or bleached filter. 

It uses a metal mesh filter, so the essential oils end up percolating into the brew. French Press also allows for steeping, resulting in a much more flavourful brew that also has a great texture. 

Plus, antioxidants and all the healthy nutrients get retained too. Coffee tends to get a bad rap in the health department, but studies have shown that in small doses, coffee is actually pretty good for you.
(And no, ten shots of it before noon don’t count as small doses.)

French Press Coffee_Permit Room

The Beany Benefits

With this method, you're essentially getting the full taste of the coffee, all the flavours that you need to taste, the way you’re meant to.

The French Press helps maintain the right water temperature through the whole process too, which aids in extracting a rich and robust flavour from the coffee grounds. Dispensers tend to hit extreme temperatures, getting too hot and also cooling off too fast, so they only manage to maintain ideal temperatures for a small portion of the process.

Also, French Press brewing is more nature-friendly because you’re not using bleached filters and there’s absolutely no waste (your coffee grounds make for great fertilisers in your garden). 

  Give it up for our secret hand model.

Give it up for our secret hand model.

Additionally, impurities that come from the manufacturing process and impurities that sometimes show up in drip machines are non-existent here. 

Plus, you require fewer grounds to achieve a superior taste. And the French Press makes sure you don’t miss a single one, ensuring complete saturation. So much so that some coffee grounds end up in your coffee, adding to the charm of it all.

Sure. The flavour might be different from what you’re used to, but it’s definitely the good kind of different. 

It’s all rather raw and quaint. The coffee aroma filling the air, essential oils floating on top, tiny bean particles in your mouth—what’s not to love?

French Press coffee_Permit Room

If you’re going to be throwing back cups of caffeine through the week, you may as well do it right.

The Mollagatawny

THERE ISN'T A palate MORE DIVERSE THAN AN INDIAN ONE. AND YOU'D BE HARD PRESSED TO FIND THAT KIND OF VARIETY FROM JUST A SINGLE SECTION OF THE COUNTRY ANYWHERE ELSE.

One of the earnest ideas behind The Permit Room is to introduce people to the sheer variety of traditional South Indian cuisine, but with a modern-day take on it. Essentially it's recipes from your ajji's (Kannada for grandma) kitchen, but served in a rather modern, and also cocktail-friendly form. Your ajji may or may not approve.

Thindi Tales is an attempt to take you one step deeper, the equivalent of getting you to eat meals with your fingers, and hopefully help you appreciate South-Indian cuisine in all its gastronomic glory. 

 Peppery, brothy goodness.

Peppery, brothy goodness.

A community that definitely merits a mention, as a noteworthy influencer of South-Indian cuisine, is the Anglo-Indian community. 
And while they're easily some of the most colourful people you'll meet in the lower part of the sub-continent, we've picked one of their simplest and most versatile dishes—the Mollagatawny. 

A Little History

Straight off the bat, the first thing that probably catches your attention is the name of this dish.  It sounds vaguely familiar but also not, right?
That’s probably because the word ‘mollagatawny’ is an anglicised version of two words originally from the Tamil language—‘molugu’ meaning pepper and ‘tanni’ meaning water. So, literally, pepper water. 
(There's one slang definition of 'tanni' also, which our bartender will be more than happy to explain. But more on that later.)

  Don't forget the garnish, child.

Don't forget the garnish, child.

Mollagatawny soup is essentially an Anglo-Indian dish, which was originally prepared with peppers and well, water, among other things, and hence the name. 

It was served to the British troops stationed in Tamilnadu as a stew, who then improvised and added meat to this soup, along with other ingredients, over time.

And that’s probably the beginning of the many, many variations it’s gone through since.
So much so, that it’s hard to say what its exact original form might have been.

Regardless though, it became quite the rage amongst the British colonisers, and when the bloody buggers went packing, they made sure they took this recipe back home. And sent some to Australia too! 

The Dish

The many revisions of the Mollagatawny saw some rather interesting additions.

Everything from chicken stock to mutton stock has been used, along with chicken pieces, onion, bacon(!), some fruits even, and to seal the meal-deal, some rice on the side. (Because, of course. Anything that claims to have some association with Tamilnadu must, without fail, link back to steamed rice in some way.)

The broth-like texture might have first been achieved with the use of coconut milk. Although today, apart from stock, people use yogurt for the same consistency too.

At The Permit Room

It’s the perfect dish really. You can consume it like a thick soup or throw some rice in and have the definition of comfort food on a plate. It works in any form.

And even though there were so many versions of the dish to go with, we decided to keep it simple and classy—a mildly curried chicken lentil soup in twice reduced chicken stock. Because good for the soul, child.

IMG_9490.JPG

Our Chef Says

“The Mollagatawny is one of those gorgeous culinary history lessons in a bowl. It’s such a simple dish, yet so versatile. You can consume it in any form that suits you really, as a soup or even as a curry with some steamed rice. Few dishes are such a great representation of cultural amalgamation as this one, and that's kind of what makes it so much more fun to make.”

 

Chilli Cheese Bhajjis, yes please.

THERE ISN'T A palate MORE DIVERSE THAN AN INDIAN ONE. AND YOU'D BE HARD PRESSED TO FIND THAT KIND OF VARIETY FROM JUST A SINGLE SECTION OF THE COUNTRY ANYWHERE ELSE.

One of the earnest ideas behind The Permit Room is to introduce people to the sheer variety of traditional South Indian cuisine, but with a modern-day take on it. Essentially it's recipes from your ajji's (Kannada for grandma) kitchen, but served in a rather modern, and also cocktail-friendly form. Your ajji may or may not approve.

Thindi Tales is an attempt to take you one step deeper, the equivalent of getting you to eat meals with your fingers, and hopefully help you appreciate South-Indian cuisine in all its gastronomic glory. 

  Hi, sweet snacking memories.

Hi, sweet snacking memories.

Some Context Setting

Grab a glass of steaming hot cutting chai, because you’re about to take a trip down memory lane.
(And also because chai is great in general.)
Presenting our take on the legendary South-Indian street-side snack—the Chilli Cheese Bhajji.

Bhajjis are a quintessential part of growing up in the south. 
They’re an experience unto themselves, and you’ll find countless people reminiscing about bhajji eating with a level of emotion which might seem odd—until you partake in them yourself.

They’re the Malgudi Days equivalent of street-side food, as far as the nostalgia quotient is concerned. That’s why everyone from a school going kid to their grandparent will have a soft spot for this snack, admitting to it being a guilty pleasure. Particularly on cold, gloomy, rainy days. (Along with some cuddles. Sigh.)

 Jalapeno poppers got nothing on me.

Jalapeno poppers got nothing on me.

The Dish

You’ll find ‘bhajji aunty’ or ‘bhajji uncle’ at the corner of most busy streets, their push carts set up with the bhajji oil brought to a boil, batch after batch being eagerly fried for hungry passers-by.

If you stop and take a look, you’ll notice that a majority of this crowd is made up of college goers and office employees, both parties on a quick chai and ‘cuts’ break.

They’ll all huddle around, trying to get the bhajji maker’s ultra-efficient sidekick to take notice and place their order next. 

Plus, you’ll need to stop to check out all the variety on offer too—there’s everything from chillies, brinjal, egg, lentils, potato stuffing, to just plain bread.
They’re served bisi-bisi (or hot-hot) on neat squares of newspaper, with a heavy dressing of raw onion and green chutney. And if bhajji aunty or uncle have taken a liking to you and your area boys, they might throw in a few extras. Best!

We do it a little differently at ours. 

At The Permit Room

Our mulaga bhajji is generously stuffed with cheese, and after being nicely and properly batter fried, is served with a tamarind chutney.
Yup. We take a comfort food, stuff it with warm cheese, batter fry it with some nostalgia and serve it to you with love. (How's that for extra cheese?)

The cheese perfectly offsets the spice of the mulaga and tanginess of the tamarind chutney.
And whether it’s with tea, coffee, one of our cocktails (Yes, we're back to serving those! Whistle podu!) or just by itself, the Chilli Cheese Bhajjis will leave you super satisfied. 

Plus, the weather in namma ooru right now couldn’t be more perfect to sample this one. Come off!

 Put sutney.

Put sutney.

Our Chef Says

"It's all about recreating a classic vibe. We've made it so that it could double as a great appetiser, regardless of setting. The cheese adds a fun texture to this favourite, and is the surprise element for most people who are familiar with the original mulaga bhajji. 
Sometimes, people end up telling me their own favourite bhajji stories while having this dish. It's nice."

Silk Smitha

IF YOU THOUGHT OUR CUISINE WAS DIVERSE, THEN YOU'LL BE AS SURPRISED WITH OUR DRINKING HABITS. WHETHER WE ‘PUT ONE SMALL’ OR GRAB A TALL, BE REST ASSURED THAT INDIAN DRINKING HABITS ARE JUST AS CURIOUS AS CUISINE FIXATIONS.

That’s why you’ll find that fellow who drinks two beers everyday with one plate of peanut masala with half a lime sprinkled on top, or the other macchi who insists on having her 60 of Rum and Coke, with some pickle for ‘touchings.’

  Just look at that creamy, foamy top. Look fast, men.

Just look at that creamy, foamy top. Look fast, men.

Celebrating the delightfully unique drinking culture of the south, just as much as the cocktails, are our quirky TPR Mocktails. It’s everything traditionally popular, but with a twist.
This time, the very smooth, the very sexy, Silk Smitha. 

The Drink 

This mocktail is our taro flavoured fully fun drink and has a really smooth and creamy texture.
And that silky smoothness is precisely why we call it the Silk Smitha.

But first, one nice historical fact: For those who’re wondering, Silk Smitha was an actress in South-Indian cinema and known for portraying roles of rather raw eroticism. 
Her actual name was Vijayalakshmi Vadlapati, but the ‘Silk’ caught on after she played a role with the same name in the Tamil movie Vandichakkaram.

  I don't think you're ready for this jelly.

I don't think you're ready for this jelly.

And while her particular brand of cinema might not have been for everyone, her legacy as one of the original sex symbols of South-Indian cinema is undeniable. 
Just like our mocktail. (The undeniable legacy part, not the sex symbol bit.)

But it doesn’t stop there. Remember we said the drink was fun? 
Well, that’s because it contains another special ingredient. This unique concoction also has coconut jelly in it, bringing some strong South Indian feels with every big-straw-sip. (Because nothing brings in a southern connection like coconut does, right?!)

The inspiration for the Silk Smitha comes primarily from bubble tea. For the uninitiated, Bubble tea originated from Taiwan—a cold tea based drink (with or without milk)  with chewables (classically tapioca pearls). Our Silk Smitha however does not have any tea, but it is constructed using the bubble tea concept, with the coconut jelly taking the place of the classic tapioca pearls.

 

One More Nice Historical Fact: The name ‘Bubble Tea’ doesn't actually refer to the Tapioca Pearls at the bottom. Psych!!! 
Instead, it refers to the tasty bubbly-foam at the top of the tea which is created when shaken. And also, just to add to your bubble tea bragging skills, another name for ‘Bubble Tea’ is ‘Boba’ Tea. (Now say that as fast as you can. Go!)

IMG_1561.JPG

Our Bartender Says

“The Silk Smitha is a blend of a classic Taiwanese refresher, with one of the most easily identifiable flavours of the south. Perfect for a fun mocktail.
The creamy texture lends for an almost shake-like feel, while the subtle flavours create just the right balance. 
And it’s always fun to try and get all the pearls, or in this case the coconut jelly, through the straw. I get to see some rather hilarious attempts."

Non Resident Idli

THERE ISN'T A palate MORE DIVERSE THAN AN INDIAN ONE. AND YOU'D BE HARD PRESSED TO FIND THAT KIND OF VARIETY FROM JUST A SINGLE SECTION OF THE COUNTRY ANYWHERE ELSE.

  Wait...is this dip or non-dip?

Wait...is this dip or non-dip?

One of the earnest ideas behind The Permit Room is to introduce people to the sheer variety of traditional South Indian cuisine, but with a modern-day take on it. Essentially it's recipes from your ajji's (Kannada for grandma) kitchen, but served in a rather modern, and also cocktail-friendly form. Your ajji may or may not approve.

Thindi Tales is an attempt to take you one step deeper, the equivalent of getting you to eat meals with your fingers, and hopefully help you appreciate South-Indian cuisine in all its gastronomic glory. 

This time, we bring to you our take on the classic and forever favourite—Idli, Sambhar and Chutney. 
Or how we like to call it here at The Permit Room, the Non Resident Idli. You'll see why.

About Idlis. And Sambhar and Chutney.
 

If you’ve spent enough time, or just a weekend in the southern part of the sub-continent, there’s a good chance that you’ve been introduced to the holy trinity of south-Indian breakfast—Idli, Sambhar and Chutney.

  Is it an egg? It is an idli? No...it's an NRI!

Is it an egg? It is an idli? No...it's an NRI!

The people who delight in this breakfast are broadly classified into two categories—Team Sambhar Dip and Team Sambhar Separate/Side le. 
We don’t really take sides. As long as there's chutney, we're good.

The idli itself is a much celebrated dish down-south, with people consuming it not just for breakfast, but even for 'tiffin' and dinner sometimes.

It’s also a rather versatile dish—you'll find it at cocktail parties on toothpicks, fitness enthusiasts consume it after a workout with sugarless fruit juice, and moms force their kids to have it when they’re unwell thereby spawning a generation of teenagers who detest this lovely dish, until they grow up and learn the error of their ways.

It’s widely consumed because it’s light, easy to make, and practically flavourless. Which is where our other two key components come into play—chutney and sambhar.

The idli is only as good as the chutney and sambhar served with it. This is an unspoken law of idli land. Screw this up, and it doesn’t matter how fluffy or well formed your idlis turn out. It's a big "Beda Saar!" from us.

At The Permit Room
 

Since idlis are so mild, the opportunities to experiment with sambhar and chutney flavours are plenty. And that’s exactly what we’ve done here at The Permit Room.

We’ve taken this traditional combo and given it a bit of a modernist twist.
The idlis are presented like popovers with the sambhar served on it—but it’s not what you think.

The sambhar is made into spheres and placed on top of the idlis, giving it an almost egg yolk-like appearance. And we’ve transformed the chutney into a fluid gel, so it’s super smooth while retaining all the original flavours that a good chutney ought to have. And as a finishing touch, a sprinkling of ghee powder. Because, of course.

Our Chef says


"I always knew we had to have some form of the idli-sambhar-chutney combo on our menu. It's a South-Indian classic. But because we do everything a little differently here, I decided to try a modernistic approach—both in the presentation of the dish and also in the preparation of the chutney and sambhar. That way, even though our customers have the comfort of familiar flavours, it's still an exciting new presentation for them."

Haleem Samosas

THERE ISN'T A palate MORE DIVERSE THAN AN INDIAN ONE. AND YOU'D BE HARD PRESSED TO FIND THAT KIND OF VARIETY FROM JUST A SINGLE SECTION OF THE COUNTRY ANYWHERE ELSE.

One of the earnest ideas behind The Permit Room is to introduce people to the sheer variety of traditional South Indian cuisine, but with a modern-day take on it. Essentially it's recipes from your ajji's (Kannada for grandma) kitchen, but served in a rather modern, and also cocktail-friendly form. Your ajji may or may not approve.

Thindi Tales is an attempt to take you one step deeper, the equivalent of getting you to eat meals with your fingers, and hopefully help you appreciate south-indian cuisine in all its gastronomic glory. 

We took India’s favourite tea-time snack and put one of the tastiest forms of what can only be described as a thick meat stew, (although other words like ‘heaven’, ‘perfection’, ‘nomnom’, have also been used to describe it), and made it into the ultimate snack-meal tag team. Just for you.
Presenting, our Haleem Samosas.

 You + Haleem + Samosas = The best love triangle ever!

You + Haleem + Samosas = The best love triangle ever!

A Little History

They both go back a long way, so let’s break it down.

What is a samosa?

Originally, the samosa was called samsa, meant to be representative of the pyramids in Central Asia, which were called sanbosag, in Persian. That’s also why they’re shaped that way.

Historians and food-enthusiasts (because we refuse to use the word ‘foodies’) are divided over whether it was first introduced during the Delhi Sultanate rule, or whether it was brought by traders to the country.
Either way, we’re pretty damn happy that someone decided to do it. 

They made for a great travel snack, easy to carry, could be cooked over fires, and given the long trails of discovery being undertaken back in the day, (what with no Uber and all), we think traders bringing it in seems likely.

Since then, it’s become a snacking favourite not only amongst Kitty-Party aunties in the form of ‘cocktail samosas’, but also hungry and broke college students.
“Boss, ondu chicken samosa kodi”, has been repeated in college campuses across Karnataka more than any lecture ever has or will be. 

Because of its inclusive, enveloping nature, it’s been stuffed with everything from pumpkin and feta cheese, to potatoes and minced meat.

Which brings us to our next main ingredient, Haleem.

What is Haleem?

Just like the samosa, haleem also traces its roots back to Central Asia, particularly Iran and Afghanistan. 

You can find mentions of it in the Akbarnama, as a dish made in the Mughal Emperor Akbar’s kitchens, which is probably when India was also introduced to it.

This unique dish is a thick and filling stew made of mutton, wheat, channa dal, moong dal and assorted spices.

 Do the haleem shake. (Sorry.)

Do the haleem shake. (Sorry.)

The mutton and dals are prepared separately, and then everything , along with a little water, is made to boil and simmer.
The stew is left overnight to thicken and is then served hot, usually with caramelised onions, cilantro and lime wedges as garnish.

Because of how healthy the contents of this dish are, it is also considered an ideal dish to consume when fasts are broken during Ramzan. It’s an immediate energy and nutrition booster. And also, so delicious. 

It’s interesting to note that both the samosa and haleem trace their origins back to Central Asia.
It’s almost like they were waiting for someone to bring them together, a thought that gets our Chef all emotional while making it, every single time.


At The Permit Room

We combine both the deep fried samosa patty and the chunky, flavourful haleem, and give you the perfect snack option, whether you’re consuming tea, coffee or cocktails.

Our version is stuffed with lamb paté, along with the classic browned onion and lime garnish.
And when you get validation in the form of Masterchefs Gary Mehigan, George Calombaris and Matt Preston recommending the dish to people visiting the city, amongst others they tried and loved at The Permit Room, you know you're doing something right. 


Our Chef Says

“The Haleem Samosas are easily one of the crowd favourites. They’re a combination of two beloved dishes, after all. The crunchy samosa patty combined with the succulent meat paté inside makes for great texture, and works really well as an accompaniment with drinks. They have so much in common, it’s like a natural pairing, meant-to-be almost. Patty and paté, samosa and stuffing—so poetic."

Put (Guntur Liquid) Chutney!

If you thought our cuisine was diverse, then you'll be as surprised with ouR drinking habits.Whether we ‘put one small’ or grab a tall, be rest assured that Indian drinking habits are just as curious as cuisine fixations.

That’s why you’ll find that fellow who drinks two beers everyday with one plate of peanut masala with half a lime sprinkled on top, or the other macchi who insists on having her 60 of Rum and Coke, with some pickle for ‘touchings.’

 View before consumption.

View before consumption.

Celebrating the delightfully unique drinking culture of the south, are our quirky TPR Cocktails. It’s everything traditional, but with a twist.
This time, the Guntur Liquid Chutney.

Andhra cuisine is famously known to be spicy. There is much pride taken in the spice consuming abilities of the people of this land. 
Apparently the youth have a coming-of-age ritual where they have a spice-off challenge to see who can endure gustatory hell before someone either begins to weep or permanently becomes a shade of red.
(We might be making this fact up, but you never know.)

We present one of the most recognised ingredients of said region’s cuisine, in cocktail form. 

The legendary chilli we speak of is the Guntur Sannam or S4. (It already sounds badass, doesn’t it?)
This chilli’s rather fiery fame isn’t just restricted to Andra Pradesh though—it actually makes up 30% of India’s chilli export, so the international demand for it is pretty high.

People have been known to cry themselves senseless while consuming anything made from this little ingredient (questionable fact #2), but it’s all worth it we're told. Don’t worry though. Our cocktail only produces tears of the joyous kind.*
(* subject to relationship status at the time.)

That’s mainly because we mix it up with a bunch of lovely ingredients which perfectly offset the spice, while retaining the right amount of edginess. 

 View after consuming 4 of these.

View after consuming 4 of these.

What might those ingredients be?
Well, mango juice, vanilla syrup and vodka. And it all looks rather gorgeous too. 

Since it’s a universally held opinion that mangoes make everything better, and vanilla syrup helps make cake which also make everything better, and also vodka is alcohol which is fantastic, a classic Andhra ingredient like the Guntur chilli added to that mix just couldn’t go wrong.

I mean, the land is one of our primary sources of biryani, you guys. We just submit willingly to anything that comes from there for that reason alone.

But opinions and questionable facts aside, it’s definitely a fun drink to try and easily one of our most colourful ones. You will also feel colourful after drinking it.
Put chutneyyyy, we say! 

Our Bartender Says:
“The beauty of the Guntur Liquid Chutney is that while it contains such a distinct Indian ingredient, it has all the makings of a proper international cocktail. Everything is balanced just right, the sweet of the mango juice and syrup offsetting the chilli beautifully. And it looks great too.
That’s why, even people who aren’t huge fans of Vodka, end up trying and being pleasantly surprised by this cocktail.”

The Very Urban Kosambari Salad

THERE ISN'T A palate MORE DIVERSE THAN AN INDIAN ONE. AND YOU'D BE HARD PRESSED TO FIND THAT KIND OF VARIETY FROM JUST A SINGLE SECTION OF THE COUNTRY ANYWHERE ELSE.

One of the earnest ideas behind The Permit Room is to introduce people to the sheer variety of traditional South Indian cuisine, but with a modern-day take on it. Essentially it's recipes from your ajji's (Kannada for grandma) kitchen, but served in a rather modern, and also cocktail-friendly form. Your ajji may or may not approve.

Thindi Tales is an attempt to take you one step deeper, the equivalent of getting you to eat meals with your fingers, and hopefully help you appreciate south-indian cuisine in all its gastronomic glory. 

This time, we bring to you one of the in-house favourites, the Kosambari Salad.

 Oh gorgeous crunchy crunchiness—come to meee!

Oh gorgeous crunchy crunchiness—come to meee!

The Dish

The Kosambari is a salad every South-Indian kid has grown up with. Whether they liked it or not.

But it’s really one of those dishes that you begin to appreciate with the wisdom of age. Plus, we have some rather exciting additions at ours to speed that process up for the kids.

But let’s explore this versatile salad a little more before we get into that.

A Little History

The Kosambari has been around for the longest time. A possible reason for that might be how ridiculously refreshing it is.
But really, it’s probably because of the simplicity of the dish. 

The combination of cucumber with moong dal isn’t just simple to prepare but also super nutritious and hydrating.
That’s why you’ll find this in the fanciest of diets, but also in solid meals. 

And the versatility?
That’s because it works great as a bar snack, although you’re likely to find it as a great side option in some very traditional sapaad situations. (Don’t tell them you ate it at the bar also, but.)

  That's colour, texture, class, and everything not grass in a bowl.

That's colour, texture, class, and everything not grass in a bowl.

At The Permit Room

We take all the good things of the traditional salad and add a little twist of our own. Obviously.

We serve it with chicken. And bacon. Because bacon makes everything better. (Betty said so.)

For some fanciness, we threw in generous amounts of feta crumble and for Kannadiga feels, lots of pomegranate arils. Because, hell yeah!

Our Chef Says

“This is a personal favourite. It’s great to look at and taste too. Plus, I love it when dishes are both delicious and super nutritious. This works for everyone who comes here too—right from adorable ajjis seeking something traditional to ultra-mod figure conscious fellows.

It’s a burst of hydration and flavour, so really, what’s not to like? Throw in some chicken and bacon and you have the non-vegetarian naysayers lining up for some salad too.”

Jhum Jhum Tiger Balm

If you thought our cuisine was diverse, then you'll be as surprised with our drinking habits.
Whether we ‘put one small’ or grab a tall, be rest assured that Indian drinking habits are just as curious as cuisine fixations.

That’s why you’ll find that fellow who drinks two beers everyday with one plate of peanut masala with half a lime sprinkled on top, or the other macchi who insists on having her 60 of Rum and Coke, with some pickle for ‘touchings.’

Celebrating the delightfully unique drinking culture of the south, are our quirky TPR Cocktails. It’s everything traditional, but with a twist.

 That's a spirit(ual) solution to your stress right there.

That's a spirit(ual) solution to your stress right there.

The Drink

Just like how the Tiger Balm can cure anything, so can our little cocktail. (more or less.)
So if it’s a work related stress-based headache or just a pain-in-the-neck someone, we take the treatment to the soul level. (or liver level at the very least.)

Don’t let the size fool you—the cocktail packs a punch and we take the legacy of the original balm very seriously. Results guaranteed and all that. 

And just like the 100 year old balm-for-all-booboos, this is a legendary classic in the making.

The Breakdown

 What a cutie. 

What a cutie. 

The Jhum Jhum Tiger Balm is a combination of a lot of fun things. Gin, sichuan pepper, pineapple, and pomegranate arils. (because we derive kicks from watching our bartender remove the arils. Heh!)

It's a curious combination of a little sweet, and a little spice, all in order to quickly make you forget your sorrows and become happy-happy.

Plus, there’s that secret ingredient that makes you ‘jhum jhum’.
( What exactly this ‘jhum jhum’ is, is open to interpretation and experimentation.)

Our Bartender Says

"I almost feel like a medical practitioner of sorts while handing this drink out—what with the name and the similar feel-good effects. Just like how the original Tiger Balm gained popularity through sampling on the streets, our little cocktail grew in demand through sampling at the bar. I've seen it cure everything from work-stress to heartbreak (temporarily anyway). Could this cute cocktail be bordering on magical, you ask?! Well, you're just going to have to try it and find out."