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noshabakitchen · 3 years ago

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An Authentic Mutton Paya Pakistani Recipe or Goat Trotters

When you talk about goat trotters, the first thought that may come into your mind is of the sweet and savory delicacies that people from Pakistan made when they were still living in the villages. However, once you start reading about this famous dish from Pakistan, the reality is totally different. This is mainly because goat meat is used to prepare some of the best desserts and it is no surprise that many people are looking for ways on how to make goat trotters or Mutton Paya Recipe Pakistani themselves.

You can easily find these goat trotters online or offline. However, you have to remember that when you buy them, they are already pre-cooked. Because of this, you will have to do all the cooking yourself. It is not really difficult if you have the right recipe at hand but the actual cooking part is what scares beginners. Fortunately, once you read through this article, you will be able to overcome this fear because it will give you a clear idea as to how to cook goat trotters.

To make this delicious dessert, you will need the following ingredients: goat milk, vanilla essence, egg whites, sugar, fresh grated goat's milk, lemon juice, pinch of salt and lemon wedges. Now, you might want to take note that you will need much more than the indicated ingredients and you might need to gather a large amount of items. However, before you get started, you need to ensure that you have completely dried the goat milk as well as the other ingredients and you should avoid letting the moisture stay in the ingredients. You can also use a thermometer to measure the internal temperature of the goat milk. In any case, you have to remember that you should always use an oven thermometer to measure things like temperature because an oven can reach much higher temperatures than a stove.

After preparing all the materials mentioned above, you will now need to get started on making the goat trotters. Before you start cooking, you need to first remove all the gut from the goat so that you can easily remove the seeds and the other parts of the carcass. You can use a knife or a fork to remove the meat from the stomach but you should leave the intestines attached to the stomach. However, if you want to avoid damaging the stomach and the intestines, you can use a butter knife to do the job instead.

Once you are done removing the guts and the innards from the goat, you will now be able to get started with your goat milk and vanilla essence mixture. Add one cup of goat milk to two cups of water and then stir this mixture until the ingredients are totally dissolved. Add one cup of vanilla essence to the mixture and then add the cooked goat meat and lemon wedges to the mixture. Bring the temperature of the oven up to 200 degrees Celsius and then cook the goat milk for approximately twenty minutes.

The next step in this delicious recipe is to add the fresh bread pieces into the goat milk and then put the whole mixture inside the oven. The goat trotters should be cooked completely within ten minutes because they tend to shrink after cooking. Once the goats milk and vanilla essence are blended and the bread is cooked, it is time for you to serve it. Serve the dessert with a freshly cut lemon wedge and garnish it with parsley. This delicious recipe is truly simple but yet delectable at the same time. Try using goat's milk and vanilla essence as well as fresh bread pieces to make goat trotters the next time you cook.

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#goat #trotters #goat trotters #goat trotters recipe #mutton #paya #mutton paya recipe

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naimairfan3 · 4 years ago

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Bare ke paey || Cow paey || Desi kitchen with Naima Irfan Please click the link to watch video. Thanks https://youtu.be/L18HmCQy4hY ABare ke paey || Cow paey || Desi kitchen with Naima Irfanssalam o alaekum viewers. Today special recipe is Bare ke paey. Paya is a traditional food of Asian. Paaya means 'legs' in Urdu. The main ingredients of the dish are the trotters (or hoof of a beef, goat, buffalo or sheep) cooked with various spices. It helps strengthen bones, joints, ease joint pain, prevent osteoarthritis, maintain and heal the intestine, make skin, hair, and nails healthy and radiant, and what is best is that it is remarkably easy to bring all of this flavour and health to your table regularly by making a good bone broth at home. So just follow my recipe to cook paey with nice comments. Thank you for your motivation. Thanks for Watching Follow me on 👇 👇 👇 Facebook as naima irfan Instagram as naimairfandk Tumblr as naimairfan3 Twitter as naimairfan3 https://www.youtube.com/channel/UCz5Agpp071YlsLqcNWtVw6A https://desikitchenwithnaimairfan.blogspot.com/ https://nowplay2048-games.blogspot.com/ https://www.facebook.com/naima.irfan.10 https://www.pinterest.com/Naimairfan3/boards/ https://www.instagram.com/naimairfandk/ https://twitter.com/Naimairfan3 https://www.tumblr.com/blog/view/naimairfan3 Like Share and Subscribe my channel for latest videos. Desi kitchen with Naima Irfan https://www.instagram.com/p/CEg-ujrD5XF/?igshid=bhk04hz77eq8

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kazlifeadventures · 5 years ago

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Trinidad & Tobago - Carribean dreams...

I am so ‘vex’ that I won't be ‘liming’ in this beautiful place any more. I have been one lucky person to have been able to come here and hang with a local for almost a week. Jasmine has shown me her Trinidad and for that I am truly grateful. I have eaten so many local foods and they have all been fantastic. I have impressed the locals no end with my love of pepper sauce. The food here is tasty, spicy, and pretty much specific to this island. ‘Nah boy’, I am so very much enamoured with this country! One of my friends asked me if I had posted photos of the food. Truth be told, I don’t have a lot of pics, its not the most photogenic, and I seriously just wanted to eat it! I have partaken in the local speciality of doubles, with ‘plenty’ I might add - for those unaware that is with extra hot sauce and/or the mango bone that is infused with more pepper. Doubles is made with 2 baras filled with a curry channa (chick peas), it originally started as a breakfast food, progressing to be an anytime of the day food. It’s nutritious, tasty, and sold at street side vendors everywhere. Apparently even pizza and KFC taste better over here. This I can now say I agree with. Not sure if the food tastes better, or if its adding the ketchup, mustard, and pepper sauce that assists with the taste upgrade.....

Jas took me to the home of street food a little town called St James, and made sure I got to have saheena, (seriously amazing spicy little deep fried spinachy deliciousness ) as well as alloo pie...amongst other things. The locals only really eat out at restaurants on special occasions so that meant Jas cooked for me a lot of the time, and wow, just wow. I loved the chicken curry (brown), smoked herring, baigan choka, salt fish, home made roti, the fabulous goat curry.... I could rave on, but google Trinidadian food and you’ll understand. Jas lives out in the ‘country’ to the South of Port of Spain, the capital. We spent one evening heading around to some of the local rum bars. Rum bars are everywhere here. Beer is cold and cheap (and made here - love the Stag and the Carib!). I got to meet a few of the locals. Over here they will buy you a drink even for something as simple as the fact that they had to order over you slightly. At the bar. They loved to meet the ‘white girl from Austalia’, as out here they dont see a lot like me... The good thing is none of it was them just trying it on with the foreigner. These are genuinely lovely, polite, caring people. I had a dance off with some girls from Venezuela, and ended up drinking way more drinks then I paid for, eating (they sell bar snacks and’cutters’ only at the rum shops) some tasty wontons at one place, and some really tasty fried chicken at another. We then got some free food from another lovely local who bought us a drink, and also then brought us across some Souse and Corn soup from his food stall (across the road from the rum shop). Anyway I can now say I have tried Souse, not sure I’d eat it again, it was flavourful, but pigs trotters in broth with onion and cucumber is not on my list of things to eat again! I think I have decided that I need to come back to Aus and start my own Trini food store, I think it’d be a huge hit. Love the local beers. Love the rum here. Jas made sure I tasted the Puncheon rum - 75 % and you never get a hangover or upset stomach... I wanted to bring some home, but alas no room in the suitcase! One of the biggest things, I was not aware that this is the home where Angostura bitters is bottled. It was first created in the town called Angostura in Venezuela by a German surgeon stationed in Venezuela, originally produced there between 1824 - 1830. In 1875, the plant was moved to Trinidad and that’s where it’s secret recipe is still produced today.

One of the main religions here is Hindu, they have a giant (85 feet - 26m) statue of Lord Hanuman Murti located in the grounds of Dattatreya Yoga. The statue is the second tallest in the world, and the tallest one in the western hemisphere. When we pulled up onsite there was one man looking after the bookstore who allowed us to enter the grounds and take photos. We weren't allowed to enter the temple/yoga centre as we weren't appropriately dressed. The gentleman then showed us the book explaining how the statue had been built and answered all my gazillion questions. It was like having our own private tour! Jas then took me down the road a little further to show me the temple in the sea. This temple was originally constructed by hand 1947 -52 by Sewdass Sadhu an immigrant from India. It has since been added to, and tidied up, but it's an amazing place, and a site of pilgrimage for Hindus. It's also one of the designated locations for Hindus to perform the funeral pyre. Hindu religion requires that the dead are burned near water and a holy place.

Brian Lara is still HUGE here. He is a home town Trini boy so I completely understand. Cricket is massive, and the new Brian Lara stadium is a huge landmark. They had a cricket game on when I was here (Trinidad vs Jamaica) but they had sold out the tickets otherwise we would have gone.

I spent a day at the beautiful Maracas beach, located on the northern part of Trini. On the way there we stopped at the lookout and had a quick look at the food stalls. I got to try some ‘Chow’, a garlicky spicy way of preserving such things as Pineapple, apple, mango, cucumber... its yummy and not too spicy and I really appreciated the stall holder giving me a taste ( and Jas’s friend Isabelle for buying some of the pineapple one). Maracas beach is a favourite with the locals and its a thing to do to have a ‘bake and shark’ when you go to the beach. Betcha cant guess what I had... Can I say amazing (again!!) You not only get your bake (which is a deep fried Roti) You get beautiful fresh deep fried shark fillet inside it, then you go to a buffet like area and add as many of the additions as you want . Yep, of course I added a bit of EVERYTHING . I had to taste it all. Seriously that thing was amazing. BTW I do taste everything first before adding pepper sauce... pepper sauce heightens the flavours. Jas’s friend Isabelle got her son in law to give us a shout out on the radio station he worked at ( they had it playing at the beach), so ‘Karen from Australia’ is now Trini Famous... love it!!

Jasmine took me out to the Pitch lake, in La Brea, and I’ll admit, I had no idea what it was ( I thought it was a lake!!) Anyway, some how we ended up with a colourful local as our personal guide, he was You tube famous and has apparently featured on David Attenboroughs visit to the lake. I have to sit and edit my ‘documentary’ when I’m back in Australia, it’ll be awesome.. I promise. Suffice to say the lake is the most amazing tar pit. Seriously amazing tar pit. The roads leading into the area are all like travelling over mini crazy hills due to the impact of the tar movements in the area. You have to use an authorised guide on the site, which is fair enough as a wrong step could see you disappear forever into the tar... literally... Trinidads pitch lake is the largest natural deposit of asphalt in the world (estimated to hold about 10 million tonnes) Its covers about 100 acres and is about 250 feet deep. There is a cool legend involving the origin of the lake the involves a hummingbird (I like the story), Historically Walter Raleigh re-discovered the lake on his expedition there in 1595. It has that charming rotten egg smell, and the mud and sulphur water apparently have healing properties. Locals were there immersing themselves in some of the pools while we were there. As we didnt have swim suits we had to settle with getting coated in the mud on our legs, and for me, also my face...lol!!! I didnt get a chance to put it on myself, out guide was very keen to smear it all over my face... (and shirt and hair.. etc...). Rinsing it, after it had set, was a whole other process involving splashing what looked Iike green water all over my face (and legs), all I wanted to do was rinse my face with some fresh water afterwards - and it took over an hour or so until I finally got somewhere to do it. Let’s not talk about how much scrubbing it required later that night to get the last bits of our skin! A great fun day though, made all the better for our colourful guide! I have had a crash course in some of the Trinidadian slang/words and between that and their accents I am sometimes lost in a conversation... (definitely accents particularly when you are trying to enter the country and the border control guy is talking to you and you have to continually say, sorry what??? ) I’m a lot better now!!

Jas couldn’t make it over to Tobago as she had work scheduled at her house that she needed to be around for. So I decided to head over for a night, hire a car, and see what I could see. Its literally a 20 min flight over (only costs about 50 US return) FYI 24 hrs isn’t really enough to see everything. I didnt get to the water fall or national park. I had headed down to Store bay beach when I first arrived with instructions to try the curry crab, conch and dumplings in Tobago (its their local specialty, amongst a few other things). Have to say I liked the conch, crab was over cooked and dry, and dumplings were kind of chewy. The ‘provisions’ that I got with it were really nice though - Plantain, Potato, green banana, avocado ..I would have liked to have tried another outlet to give a second opinion, but didnt have the time. I did get to the beautiful Pigeon Park, a natural reserve area, filled with some shops, water sports hire, beautiful beaches and glorious spot to watch the sunset. I also got out to the Fort of King George in Scarborough hiking up the giant hill to take in the glorious views. Hilariously there was a traffic hold up on my way there due to some goats being herded along the road. Island time boy. I would have to say, as much as its a part of the one country, Tobago island is completely different to Trinidad. Its a lot more touristy for a start, it has more servicible beaches. The roads are not as pot holed as Trinidad. The people are still lovely, but you get the tourist scouters who are looking to sell you on anything they can. Its a beautiful place and I’m so glad I got to go across and visit. As always, I can always go back!

My time in the Caribbean has come to a close. (9-16 Oct). What an adventure. I have had a fabulous time, and recommend to anyone to come here and see this place, taste the food and meet the people for themselves. The country has their own issues with government corruption which impacts the improvement of infrastructure like roads etc. And there are warnings around safety as there are elements involved in crime that impact locals and tourists alike. This just makes Trinidad Tobago, not unlike a lot of other countries that I have visited on my adventures. It just means the more prepared you are to be open to new things, different ways of doing things, different cultures. The more you are aware of your own safety, and that of your belongings , the more you can avoid crime. Crime can impact you anywhere in the world, countries like this dont have it any more or less than others, it just seems to be in the media more....

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nutricfoodshow1 · 3 years ago

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How to make makhni mutton paya recipe | Amazing goat trotters recipe

This recipe video is about How to make makhni mutton paya recipe or Amazing goat trotters recipe. We have made this bakra eid special recipe using authentic ingredients to make this mutton Paya recipe delicious. You can make this recipe this Eid try it yourself or serve it to your guests. #muttonpayarecipe #goattrottersrecipe #howtomakepaya from Nutric Food Show https://www.youtube.com/watch?v=qBSiu31EOVY

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nutricfoodshow2 · 3 years ago

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How to make makhni mutton paya recipe | Amazing goat trotters recipe

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kids-kitchen34 · 3 years ago

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https://youtu.be/WicgEhM3m1c

Please watch this video for more videos..SUBSCRIBE and share your friends and family Thank you 💚💚💚

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fauziaskitchenfun · 4 years ago

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*** PAYA CURRY/TROTTERS *** Paya is a traditional Pakistani breakfast dish. It is made using trotters and served with naan or sometimes rice. If done correctly, paya can make for one of the most finger licking and satisfying dishes imaginable! (serves 4-5) BOILING INGREDIENTS: 12 lamb/goat trotters (well cleaned) 2 litres water 1 tbsp. oil 1 tsp. garlic paste 1 tsp. ginger paste 1/2 tsp. black pepper powder 1 tsp. salt 1 bay leaf 1 tbsp. chopped onion 1 tsp. fried onion paste (optional) 1 tsp. nihari spice powder (optional, recipe link in intructions below) INGREDIENTS: 1 large or 2 medium onions, finely chopped 2 pieces each of cinnamon, cardamom and cloves 1/2 tsp. each of whole black pepper and cumin seeds 4 tbsp. oil 3 tomatoes, blended 1 tsp. tomato paste/puree 2 tbsp. yoghurt 1-2 tsp. red chilli powder 2-3 green chillies 1/2 tsp. garlic paste 1/2 tsp. ginger paste 1 tsp. nihari spice powder (optional) 1 tsp. garam masala 1 tsp. coriander powder 1 tsp. cumin powder 1/2 tsp. turmeric powder salt to taste chopped coriander for garnishing INSTRUCTIONS: Tip: if you plan on using the optional nihari spice powder, HERE is my recipe for it. Clean and was the trotters thoroughly, then set them to drain. First we will need to boil the paya/trotters. Have all the listed boiling ingredients ready. Heat 1 tbsp oil in a pressure cooker, then add the chopped onion, ginger and garlic pastes and bay leaf. Stir until the onions soften and the mixture is aromatic. Add the trotters, and sprinkle the salt, black pepper, nihari powder and onion paste. Fry them while mixing regularly for 2 minutes. Then add the water and bring to a simmer. Skim off any foam that rises to the top. Close the pressure cooker and allow them to cook for about 45 mins to an hour. ••• INSTRUCTIONS CONTINUED IN COMMENTS BELOW ••• • • • #fauziaskitchenfun #paya #payacurry #trotters #pakistaninashta #pakistanibreakfast #halalfood #trottersrecipe #payarecipe #halalfoodblogger #wedontcater https://www.instagram.com/p/COHHCcfHHi6/?igshid=51k7ahhd4nlq

#fauziaskitchenfun #paya #payacurry #trotters #pakistaninashta #pakistanibreakfast #halalfood #trottersrecipe #payarecipe #halalfoodblogger #wedontcater

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zubairam · 4 years ago

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Watch "Mutton Paya Recipe | Goat Trotters Indian Recipe | بکرے کے پائے | Mutton Paya Pakane ka Tarika" on YouTube

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deenmadhina · 4 years ago

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Mutton Paya Recipe l Mutton Paya Curry l Goat Trotters Recipe I Best Paya Recipe

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goodfoodgrove · 7 years ago

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Mutton Paya recipe/goat trotters

#Food hacks #food #food tips #info #learning

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udemy-gift-coupon-blog · 6 years ago

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Flavors of India: Non-Vegetarian Recipes ##freetutorials ##UdemyFreeDiscountCoupons #Flavors #India #NonVegetarian #Recipes Flavors of India: Non-Vegetarian Recipes Welcome to Indian Cooking Tutorial! Do you want to learn Indian cooking from scratch without spending too much time? You can find many recipes on YouTube but my course is a one stop for homemade favorite recipes. We will learn the following: Rice Dishes: Hyderabadi Mutton Biryani Hyderabadi Chicken Biryani Hyderabadi Mutton Tahari- Instant pot recipe Indo-chinese Chicken Fried Rice Curries: Green chilli beef curry Nihari (Goat trotters soup)- Instant pot recipe Sautéed minced meat- Instant pot + Over the stove recipe Red chicken curry Chicken 65- Restaurant style Seafood dishes: Honey Garlic Shrimp Salmon with steamed Brocolli Tortillas: Homemade whole wheat tortillas (Rotis) Target students for this course: This course is targeted for students who want to cook variety of Indian Non-veg dishes. Students who are ready to join the art of Indian cooking. Persons who want quick access to recipes for reference. You have come to the right place " Flavors of India" that will teach you step by step instructions to make nutritious recipes with the use of Instant pot/Stovetop cooking. Why this course? Easy and guided cooking tutorials. Learn about Indian spices & herbs. Create homemade essential blends that are needed flavorful Indian recipes/dishes. Perfect for People who love to cook and enjoy Indian recipes with family and friends. Who this course is for: People who love to cook and enjoy indian meat curries with indian spices. 👉 Activate Udemy Coupon 👈 Free Tutorials Udemy Review Real Discount Udemy Free Courses Udemy Coupon Udemy Francais Coupon Udemy gratuit Coursera and Edx ELearningFree Course Free Online Training Udemy Udemy Free Coupons Udemy Free Discount Coupons Udemy Online Course Udemy Online Training 100% FREE Udemy Discount Coupons https://www.couponudemy.com/blog/flavors-of-india-non-vegetarian-recipes/

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newprashanthhotels-blog · 6 years ago

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Top Naati Style Military Hotel in Bangalore | New Prashanth Hotels - Karnataka

Top Naati Style Military Hotel in Bangalore

Stop wondering what a naati style military hotel in Bangalore looks like, nor let the statement deceive you. Instead, try out the meaty fare at these top military restaurants! That being said, allow us to introduce you to the top 10 naati style military hotels in Bangalore. Buckle up! We are going to take you through a spicy journey, a reminder to those who have forgotten and an invitation to those who are new to the authentic recipes of Karnataka.

An Adventure to Explore the Authentic Taste of Karnataka - Best Military Hotels (Naati Style) in Bangalore.

If you’ve lived in Bangalore for any amount of time, you are bound to have passed by a restaurant or two with a sign displaying it to be a Military Hotel.

The main feature of each of these restaurants is the bare minimum interiors and the authentic ‘naati style’ of cooking. Naati means that the ingredients are sourced locally from villages. And indeed, most of these tiny military hotels make their own masalas from scratch! They start serving biryani from as early as seven in the morning in limited quantities. So if it’s fresh and finger licking non vegetarian food you are looking for, pick up your Google Maps and head towards one of these top rated Naati Style Military Hotels In Bangalore.

New Prashanth Hotels - Naati Style Restaurant @Authentic Naati Cuisine’s

With a firm belief in serving finger-licking good food, New Prashanth Hotels Naati Style is a military hotel with several outlets across Bangalore. The low cost food makes it an attractive find, with a meal for two costing as low as Rs. 500. The naati style of cuisine means that your food is prepared with the freshest of ingredients that are bursting with flavour.

Pro tip: If you like the wild side of Indian cooking, you must try the ragi mudde and naati koli curry here. The chicken kabab and biryani is also popular amongst its many patrons. Enjoy the spicy fare and get here early on weekdays to avoid the crowd!

The naati cuisine’s at New Prashanth Hotels is prepared with a chef’s love to delight every customer with their culinary skills. The recipes are cooked with delicate precision where every nibble bring back thousand memories. Ever wonder to linger with the taste of south Karnataka, Just visit New Prashanth Hotels. Best part! Now you can order it online.

Shivaji Military Hotel, Jayanagar

With a cuisine as Marathi as its name, the Shivaji Military Hotel in Jayanagar has been a name associated with delicious food since the 1930s. The hotel has retained its quintessential charm, with a small mess hall where patrons eagerly wait for those seated to finish eating so they can have their turn. It is not unusual to find long lines of people waiting around for a meal here. Run by the Rao brothers, who took over the reins from their father, the Maratha cuisine and donne biryani is a huge draw.

Pro tip: Head here early not just to beat the crowds, but to get a meal! Shivaji Military Hotel starts serving piping hot non vegetarian preparations as early as 8 AM and closes for the day by 3:30 PM. Since it is so popular, the food runs out if you do not arrive on time. Try the leg soup, kheema and dosa. The donne biryani is prepared in large vessels over hot charcoal, just like in the old days, so do not miss out on trying it out!

Donne Biryani

Donne biryani refers to spiced rice and meat preparations that are served in a bowl made out of leaves. The biryani is best eaten with raita and a bit of gravy, and the best kind of donne biryani is mutton biryani.

S Govinda Rao Military Hotel, Cottonpete

Here’s a hotel that has been around for more than 100 years! Begun in 1908, S Govinda Rao Military Hotel was a favourite go-to biryani place for the late Ambareesh. It was common enough to find an aide of Ambareesh at the restaurant, picking up mutton biryani for the entire film crew, or family. Apart from this celebrity, there is plenty of common folks who patronise this beloved restaurant, too.

Pro tip: The dish to try here is the Kheema curry and mutton palav. It opens as early as 6 AM, and all the food is served on plates made of dried leaves. The palav is a biryani slow cooked in ghee, from natural ingredients thus allowing you to savour every bite. The ragi mudde is also popular here, devoured with non vegetarian gravy.

Ragi Mudde

Ragi mudde is basically soft balls made from millet. They are tasty and nutritious, especially when soaked in mutton gravy. Ragi mudde is a popular breakfast item throughout Karnataka.

Rajanna Hindu Military Hotel, Magadi Road

What is a Hindu Military Hotel? Well, the term ‘Hindu’ in the title is to indicate that this restaurant does not serve beef or pork. But what it does serve is plenty of delicious chicken and mutton dishes. Chamundamma runs this restaurant after the passing away of her husband, Rajanna. This restaurant cooks only approximately 35 kg of mutton each day, so once it is over, no more is prepared for that day!

Pro tip: Here you will get plenty of time to sample the mutton thaali, mutton korma with ragi mudde and paaya soup. The naati style cooking means that you are always eating the freshest food that is easily the most delicious in town!

Paaya

Paaya refers to the trotters of the goat. It is prepared by slow cooking the trotters in a vessel over hot charcoals so that the resulting dish has the meat just sliding off the bone. Paaya is best eaten plain with dosa or as soup.

Kaveri Military Hotel, Devanahalli

Your search for a military hotel that serves pork ends here! Kaveri Military Hotel is known for its Coorgi style cooking. The restaurant has plain wooden tables and benches, so don’t expect anything fancy in terms of an ambience. This is more than made up for by the scrumptious offerings of pork and chicken.

Pro tip: Try the pork pepper and the chicken curry here. You will also find here pandi curry, the traditional dark pork dish from the Coorg mainland. Try some with steamed rice or idlis and live life large like the Kodavas did!

Pandi Curry

Pandi curry is a distinctive, flavourful dark, almost black coloured pork gravy dish from Kodagu cuisine. One of its ingredients is kachampuli, which is a Coorgi homemade vinegar made from Garcinia gummi-gutta fruit.

Gowdru Hotel, Indiranagar

Yet another homage to Bangalore’s understated food scene is the Gowdru Hotel in Indiranagar. A tiny restaurant on Double Road, it is famous for the authentic naati style food served and the crowd it draws. The aesthetic here is the bare minimum since it’s the food that everyone comes for. This place serves truly village style cooking, which includes offal’s cooked in a deliciously spicy way.

Pro tip: Ask for the mutton beegara oota. This is a non vegetarian meal all in itself, featuring ragi mudde, rice, rasam and so much more. The dishes are all served on a banana leaf so get there early to grab a seat and eat to your heart’s content!

Beegara Oota

Beegara Oota is a traditional part of the weddings of the Gowda community. According to tradition, around two days after the wedding ceremony, the bride’s family is invited to the groom’s house for a large non vegetarian meal. This is seen as a welcome relief for the family after a pure vegetarian wedding meal!

Sangam Military Hotel, Jayanagar

Another hidden gem of the Bangalore naati style eatery scene is Sangam Military Hotel. This restaurant mostly serves Mandya naati style cuisine. Amongst their various non vegetarian menu options, they also have a surprisingly flavourful tomato curry. Finally, a place that your vegetarian friend can tag along to and not be left starving! The place is always crowded and the ambience is not much, but the food is to absolutely die for.

Pro tip: Try the thatte idli biryani here, as well as the liver fry, and ceylon paratha. Boti is also something most patrons look forward to here along with paya soup. The best place to go if you are in the mood for a chicken and mutton treat.

Mutton Boti

Boti is a dish made from the intestine of the goat. It might sound gross, but the end result is scrumptious. The intestine is properly cleaned and chopped into short pieces and is made spicy as a semi gravy dish. This dish is best eaten with rice or roti.

Shrinidhi Hindu Military Hotel, Basavangudi

Tired of flipping menus and to figure out what to eat? Then head to Shrinidhi Hindu Military Hotel in Bangalore (Basavangudi) to keep it simple. This restaurant only serves limited food options which are pretty much repeated through the week. That said, the food they do serve is a big hit with everyone’s palate. All the dishes here are served along with pulao or parotha, making it one heck of a full meal.

Pro tip: Try the chicken masala, which is bursting with unique flavours that are just the right amount of tangy. The mutton biryani is also a huge draw, with tender chunks of mutton glistening on deliciously spiced rice. Try out this little joint the next time you are in Basavangudi.

Mutton Chaaps

While this word is bandied about a lot in military hotels, chaaps are nothing but lamb chops that are prepared in a gravy dish. Mutton chaaps are cooked slowly so that all the flavour of the meat is drawn into the curry and the meat is so tender. Mouth watering!

Chandu’s Deluxe, Malleshwaram

Now here’s a naati style military hotel in Bangalore that refuses to be labelled as such. So much so that they have a ‘Deluxe’ in the name. However, the style of serving food, the menu options available and the minimal ambience put it right in the category of all Bangalore’s other legendary military restaurants. The place is small but colourful, serving a long list of non vegetarian food items. It is bustling with activity all day, so you should get in as early as you can.

Pro tip: Try the Thalle Mamsa, mutton chaaps and ragi mudde. All of the meat options are cooked to perfection so that they are just the right amount of firmness without ever being too chewy. The curry that all the dishes are served in tastes largely the same, but we promise, that does not take away from its drool worthiness.

Thalle Mamsa

Thalle mamsa is also known as goat head curry. The head of the goat is prepared for the curry by singeing off the hair and then cooking it in a variety of spices over a charcoal based stove. Thus, you get to enjoy all the parts of the goat’s head including the ears, the brain, the eyes, etc. This dish goes great with rice, dosa or idlies.

N.V. Naidu Military Hotel, K.R. Market

If you are in the vicinity of KR Market and need to stop for a quick lunch between all that shopping, then head to NV Naidu Military Hotel in Bangalore (K R Market). The menu for this restaurant is printed on the wall, so you can ponder over what you want to eat that day. There are a variety of mutton dishes and chicken dishes on offer, including biryani. A typical meal for two costs about Rs. 300 here. There isn’t much place to sit, but everyone makes do just for the sake of the amazing tasting meals.

Pro tip: Try the chicken fry or the mutton pepper and mutton palav. All of the rice dishes are served with this lemony/peppery rasam that will leave you longing for more. Which the waiters will promptly supply you with, of course!

Jeera Samba Rice

Seeraga Samba Rice, or jeera samba rice is the rice that is used to cook all the palavs and biryanis that you love in the military hotels. This rice is named as such because of its strong resemblance to cumin. It is common in Tamil Nadu as well as in Bangalore preparations and is highly nutritious.

Military hotels are undeniably as quintessentially Bangalorean as beer and pubs. There are military hotels (naati style) in every nook and corner of Bangalore, so go looking for one on your next jaunt, or simply try out one of these amazing restaurants.

Visit New Prashanth Hotels for Lip-Smacking Naati Cuisine.

#military hotel #Naati Restaurant #Bangalore Restaurants #Naati Cuisines

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