South Canara is the food hub of India….it gave birth to massive chains like Kamath, Shanbhag, Maiyas etc….

@arpitharu4884

Жыл бұрын

I guess you forgot Sagar

12:09 Sambar Powder preparation. 10:53 Ingredients Jeera: 1 measure Raw Rice: 1 measure Urad daal split: 1 measure Methi seeds: 1 measure Coriander / Dhaniya seeds ground roughly: 2 measures Chana daal: 1.5 measures Cinnamon whole: 0.5 measure Black Pepper: 1 measure Mustard seeds: 1 measure Jaggery: 0.5 measure Tamarind pulp: 1 measure Poppy seeds / Khus Khus: 0.5 measure Byadgi chillies whole: 3 measure Tomato: 2 measures Curry leaves: 2 measures Coriander leaves: 2 measures Guntur Red Chillies: 1 measure Coconut grated fresh: 2 measures Hing / Asafoetida (liquid??) Oil: 2 measures Heat oil and add methi seeds. Fry until red (~10 seconds). Add channa daal fry 10 sec, add urad daal (fry 20 seconds), add cinnamon (fry 10 seconds) Add pepper (fry), add rice (fry), add mustard seeds, add poppy seeds, add jeera, add Byadgi & Guntur chillies, add curry leaves, add Coriander / Dhaniya seeds, add Hing / Asafoetida (liquid??), cool and grind (not too fine, slightly coarse) Sambar: cook masoor daal & Sihi Kumbalakai (sweet / red pumpkin) in the pr cooker. Add ground masala and cook. Add jaggery, coconut, tamarind, tomato, coriander leaves one after the other. At the end, add onions on top.

@rythemcrazy

Жыл бұрын

Thank you. I was thinking of noting down. It's of great help 🙏

@lakshmikrishnamurthy3278

Жыл бұрын

Thank you

@srinathacs

Жыл бұрын

Thanks

@AMIN35000

Жыл бұрын

Very useful comment 👍

@paradisefinish5602

Жыл бұрын

Sir, u have not included urad dal in list if ingredients 🙄

Udupi Sri Krishna Bhavan is one of the oldest & most favourite restaurant of Bangaloreans. I'm the 3rd generation customer after my Grandfather & Father. Each& every item is delicious, there is this dish Rava Bisibele Bath which is a Sunday Special. My friend Subu all the best for continuing this legacy & thank you Mr Kripal for covering USKB.

I am from Agra, UP. USKB was my go to place for about 15 years until I started putting up at Seshadripuram for my bimonthly Bengaluru visits. The place closes at 7 in the evening. So I used to wind up my business by 5 or 5:30 so that I could finish my dinner before the closing time. I would rate this place at par with Vidyarthi Bhavan. Also the fare is certainly better than Janardhan Hotel. It might sound a little hyperbolic but visits to USKB are one of the most cherished episodes of my life.

Applause to cameraman who can resist the urge to get a bite of food when Kripal is explaining minutest detail of food.

@srp5205

Жыл бұрын

😁

@surendra.t.p3541

Жыл бұрын

absolutely...

@varunram8701

Жыл бұрын

It is hard indeed 🤌🏽

@prasadwani3452

Жыл бұрын

Even after seeing kripal sir doing ummmm . He's still holding camera to capture those impressions ♥️😂😂

@prabhudevachigateri2895

Жыл бұрын

Guess cameraman is fed at first to overcome temptation!

Loved the way when Kripal sir persisted by telling Dosei even when Owner was telling Dosa ..... Respect sir 😀

People like Subramanya Holla... is the reason that these old generations of hotels are running... they are customer centric and uphold the old traditional taste...Kudos to you Holla Sir for keeping it alive

This the place where my great grandpa took my grandpa and grandpa took my dad and my dad took my brother. Few places fill the stomach and very few places fill the soul. Good work Kripal sir.

@FoodLoversTV

Жыл бұрын

Wow! That's wonderful family legacy at USKB. Thank you for sharing, Akarsh.

my father was a customer since 1950's and I am continuing 😊

Sitting in my New York apartment and watchin this to only think if life in the US is actually worth it.

@abhijitdas6945

Жыл бұрын

What's the answer

@SrikanthIyerTheMariner

Жыл бұрын

Its not .. I want to go back..wife doesn't want to 😩 😫

@srikantaprasadtp9083

Жыл бұрын

@@abhijitdas6945 wèw

@radios10001

Жыл бұрын

Why hypocracy. Come home when time is available. But remit savings to india

@radios10001

Жыл бұрын

No you just lie

There is one Udupi Srikrishna Bhavan in Hampankatta, Mangalore. When you enter it feels like your are revisiting 19th century. Such divine feeling. If I remember it correctly, we have to leave our sandals outside and enter. A perfect ಬಾಳೆಎಲೆ ಊಟ if you are visiting Mangalore

@ROCKYBOYZONE

Жыл бұрын

wow love it never been to mangalore ! food heaven

I was visited regularly to USKB in later 70s when i was stayed at Bangaluru upto 1980. And after that visted there yearly once to the eatery often. They remain the same taste and ambience. Wish them a centenary celebration

Vivid memories that bring back the ambience of UKB, the aroma and experience that we had in the 70s and 80s! Poori Saagu was my favourite. Thanks Kripalji.

I soak in some charming old-world vibe as I make a tasty meal of some of their must-try dishes including a scrumptious, very popular sagu dosae and perhaps the most impressionable sambar you will find in this city. Hope you enjoy this episode; take care, stay safe and strong. Happy eating! If you'd like to support our work, please join our KZread membership community using the 'join' button below or on our channel home page, or visit our Patreon page at www.patreon.com/foodloverstv More options to support in description below. Follow us on Instagram for more on delicious food @kripalamanna instagram.com/kripalamanna/ or @foodloversindia instagram.com/foodloversindia/ 😋

One of the best F & B case study in India covering all aspects right from Discipline, Entrepreneurship, HR management, Branding, Quality Excellence, Aura Creation, and every aspect of Hotel Mangement and MBA. All the large Quality management companies need to learn from this outlet. 👏👍👌👏👍👌Keep up the show team USKB #balepet #Udupi #Udipi #tiffins #vegrestaurant #masaladosa #uskb

Mr kripal I like the owner Mr Holla expressing himself his pride in his work, I like the catch phrase " fire in the belly" when you asked them the question what keeps the people of kumta a small village in South canara so successful in hotel business, this is what is missing in today's generation.

@harshajila1984

Жыл бұрын

Just a correction, its Kota :) Kumta is in North Canara or Uttara Kannada....no offense intended, cheers!

@Vasuvasu-jb1sd

Жыл бұрын

Respected. Sir. Fire. In BELLI. In. Telugu Define. As. KADUPU. LO. AKILITHAUNDI SWAMY

One of the best good old eatery. many many good memories attachment with old Bengaloorins

I've been here with my father and he used to go there with his father ! I'm sure I'll take my daughter very soon! Thank you for reminding me of this legendary place 😊

Nothing can beat the spicy and tangy sambar of USKB. My family has been eating here since 25 yrs. The taste of sambar is still the same. I've been looking for the sambar recipe for years over the internet but without luck. You had them share the recipe effortlessly. If I were the owner I would not have shared it even for a million dollars. Hats off to you.

Thank you for doing this, I personally miss Udupi Krishna Bhavan as I am out of the country past 28 years, but visit when I am in Bangalore. Your videos are both memoirs to us as well as reviews to many and also new discoveries

Heavenly GEM Anna.. I am a SAMBHAR Addict.. Been to this location 2014 to 2015... Did not spot... In A govt building..

Enjoyed watching this video a lot. The owner and the staff are so passionate with the food that they prepare and serve.

Lovely video ....for sharing the taste from Kota, Udupi ... my Chikkamma's place 👍

Really I love sagu dosa n bread pulav damroot idli vadu n sambar these items at udupi balepet awesome really awesome

simply woow.....simplicity...with smile..with ..taste....and that making of sambher story....was a soul to body....aa..haa

Had visited this hotel almost a 10 years ago. Amazing dosas and the old hotel charm is something which people can enjoy.

People from south canara r brilliant cooks they spread over to whole south India Bombay Delhi n few other places they make a mark wherever they go

Thank you kripal sir and Shri Krishna for recipe sharing

Thanks Kripal Ammanna sir your presentation of eateries like this helps foodies like me to savour it without spending a pi .. far away in Africa I ate idli sambaar back in Bangalore after 2 years gap last month. ❤

Absolutely divine

Yummy ..awesome.. traditional decor

Very well done- the description stating ingredients and the specials used are exemplary - Our relative Subramanya has conducted the tour so well that he too seems to be a good cook, apart from having managerial skills along with his wife to sustain the same standards after his father, as we remember this place; best way to reach is now by Metro & alight at Chikpet ! Best wishes to Subba family !

Very happy to see the episodes like these...

super vlog ...old banglore kitchens are beautiful . Hats off to u kripal rocking episode expecting 😀😃😃😃😃😃😃😃💯👌👌👌👍👍👍👍

Thanks for uploading this from one of my favourite place for roasted plain doseai with Jain sambhar, walking distance from our office near Balepet circle, Bengaluru

Thank you Sir, for the authentic sambar recipe from Mr .holla explaining every detail of it .........did try it today and it came out really well !!

My hubby's fav restaurant.He never misses a chance to visit.Thank you,Kripalji.

Really waiting for this episode

thank you krupal sir, finally you visited my favourite eatery a legacy in bangalore. The beauty of this legacy place is its not just generation who prserved & running the hotel but same way the customers generations bond with this legacy. ತುಂಬು ಹೃದಯದ ಧನ್ಯವಾದಗಳು ಕೃಪಾಲ್ ಸರ್.

Yum yum yum... Don't tempt us like this 😍😁. Awesome 👌👏🌹

Zakas mazza aya great 👍

Your description sir makes my mouth drool saliva.Will definitely try this restaurant next time.

Excellent video 👌

authentic udupi sambar with fresh masala. fantastic.

1 no very good

I am fan of this restaurant by 1983 to 1988 Miss it very much When ever I think about their Masala dosa I just watch this video Never tasted such one still now

I have lot of childhood memories of Kota Village which was my aunts home . Many hotels like Taaja Thindi /Pakashala /Adigas/Maiyas / Dose Camp Jayanagar/ Halli Mane all come same village people. I had a chance to meet many of these owners as some were classmates of my uncle . They are amazing entrepreneurs and know their job well . Great cooks themselves and open to learn always. Adopt new technology . Mantap Ice cream Sadashivnagar is also from same place. Shivaram Karanth a great poet and Yakshagana Teacher is from Kota village. Saagu Dosa was good with Adigas but now since brand is sold and available from Paakashala (same Vasudev adiga).

Sir Charansparsh Pranam Sir Namaste 🙏 from Uttar Pradesh I hope sir you visit here soon.

One of my favourite places.... remembering my college days in 1982!

Best episode so far .. fantastic sir

Much awaited episode 🙂

I think viewers Gratitude play a Role in keeping up the sprits high in making these repeated very hard and tedious efforts, efforts that goes in on a daily basis in getting permissions and presenting your Language of art in these videos. I am the one who troubled you for months for a proper Udupi sambar and Dip Wada Recipe and you made my wish come True. You also made us feel that every one is Heard, I know it’s so hard with such a big reach and a huge grown channel Food Lovers TV and Udupi Shri Krishna Bhavan Thank a Ton for adding flavour of freshness and life to every once Mornings in every Home. Everyone will definitely start their day with a fresh smile and active pallets now. 🙏

Again poetic ✨️

Sir thanks for the memories …. My favorite Restaurant of my childhood , when in Bengaluru, I remembered having Idly vada Sambhar and the sagu dosa with my father, miss him much thanks for getting my memories and good place to dine in with family.

sir your presentation is mesmerizing and hats off to you for your hard work

Vada Rasam awesome 👏

Thank you for posting this vlog sir. Have been a recent subscriber after seeing your vlogs in fb. Your comment on having two katoris of sambar reminded me of the Tamil movie server sundaram where the hero says one idly and one bucket sambar.

Oh, finally Kripala hits the road to my favorite Dosa hotel. Sagu dosa is still best at USKB and I remember my dad is to take me there every Thursday ( after visiting Ragavendra temple on ChickPet main road) religiously when I was a kid. And there were other hotels here on the same street like Malabar lodge and Subramanya Lodge ( famous for Mentya Dosa) when Majestic was the hub of all Bangalore's activities in the 80s and 90s probably.

I watch many food vloger but u sir another level explaining every small point in fuilent English and Kannada I never skip video

The vintage furniture, the black and white checked floor, the Ravi Verma paininting of Gods and Goddesses, the cross beams on the ceiling.. old world charm that is still fascinating and feels home!

Thank you for the video sir got my old memories back whn my dad used to take me with his vintage kinetic Honda got tears in my eyes remembering all thank u sir…the best sagu malasa dosa of all time…🙏🙏🙏

One of my favourite places for dosa. Good you found it.

Very old hotel taste is excellent very beautiful vlog 👏👏👏👏👌

Hi kripal sir, very glad to see your classical video of ancient Udupi Sri Krishna bhavan balepet. To relish the sambhar here at uskb you should come at 8am in the morning believe me sambhar tastes at another level here in the morning. I relish with 2 cups of extra sambhar with two idlis. Not to Miss masala dosa and sagu masala. All credits to Mr. Subramanya for keeping up the legacy and tradition with great dedication.

Lovely memories going there with my parents and also my daughter three generations !!

It's Actually Superb..

I went here today after seeing this video. It was really worth it. Thank You.

Good that you are visiting these old places. that is nostalgic of Bangalore and its food. irrespective of floods , traffic and all the other banter these eateries have survived everything and survived. they have no big social medai outreach and do not participate in any competition

Sir!!! Who hears the crackle of food!! That's passion. You are the best food reviewer 💕

Awesome sir

I visited this place after seeing your video today.the place certainly has old Bangalore feel and food is delicious.I informed in the restaurant that we visited the place after seeing your video and they where so happy.Thank you sharing video of this place😀

Must visit for me 😃 whenever I will be in Bangalore I shall visit this place ...just for "Sambar"....as it's a favourite of mine

Once again a gem mouth watering 😉

The food is looking super tasty, especially that masala dosa

Congratulations you for crossing 1M Subscribers

Seems they Haven't change the vada oil for 40 years as well

@manoharamurthy9923

Жыл бұрын

Ikr!!! Didnt expect this!

Watching after a month you uploaded this. But the clock shows the same time as it's now while I'm watching this video. :)

My favourite spot in chickpet area I must visit for Idley and Vada lot of samber plenty

As usual excellent presentation 👏 I learnt a new word "imbued". Thank you

Really nice test.... I have been here couple of times. Neat and clean place with good test.

35years se dosa khaa raha hu Udupi Krishna bhavan mai ....balepete awesome hotel

Sambar 10 / 10 rating you have given.......interesting 👍

Kripal you should be running your own chain of restaurants because you are so absolutely fantastic in your description of the making of dishes, the restaurant might be 100 years old and the owners might be 4 generations but hey all seemed like those film extras standing on the sidelines while you were the real Hero, I have said it thousand times and will say it again, You just slay it man just slay it, you are beyond surreal 🙏🙏🙏👍👌💐🥰💐

One more wonderfull episode. Your redpect the chef who prepared vade is great gesture. Kindness

Kripal sir enjoy great tasty flavor of sagu dose rava idli medu Wada with lot's Sambhar of shree Krishna bhavan 😋💖🤗

Two passionate people talking about good food and the hundred s enjoy it

I am the 4th generation customer here. Nothing can beat the ambiance and taste❤

Old is gold - Awesome

@FoodLoversTV

Жыл бұрын

Truly is, Chandan.

Hi Mr.Kripal Did You Noticed Oil Color ?

Congratulations for your 1M subscribers kripala sir, i m ur big fan❤️❤️❤️❤️❤️

Thanks for introducing this secret

aah the aroma you get when you enter such eateries is just awesone. 👍

Excellent job 👍

Thanks for the sambar recipe, I really forward to seeing more recipes rather than a flavour profile!

Hare Krishna 🙏🙏🙏🙏🙏

Brought back memories of eating here in with my mother way back in the 80’s.

Waaa Dosa 😘😘😘😘

👌

Super Food Sir🥘🥘🥘

Sir a small request ...... Please do visit sanman hotel near South end circle in Jayanagar n try the carrot halwa i am sure you will enjoy it coz this hotel is also more than 50 years old 🙏