Welcome to Chennai! We are going to begin our Chennai breakfast food journey with Welcome Hotel, Purasawalkam. I have heard a lot of praise for their idli-sambar. I am inside the hotel and with me is Mr. Ramanna, the owner. So, I requested him to join me so that we can chat to him as well as enjoy their idli-sambar. I’ve ordered one idli and one wada for myself. I liked their serving style too. Banana leaf as well as the way they pour hot sambar over the idli and wada, I loved that. Host: “Sir, I liked this style of serving, pouring sambar over the food. Very nice.” Mr. Ramanna: “This is the specialty of Chennai.” Host: “Chennai special. Yeah.” Idli is very soft. Really Sir, idli is very soft and the taste of sambar is mind blowing. Host: “I’ve had idli-sambar in Mumbai, even in Delhi whenever we get a chance, but this thing is… …completely different. Obviously, we cannot compare the north Indian sambar to this. It is amazing.” Host: “Sir, how old is your shop?” Mr. Ramanna: “40 years old. 40th year running.” Host: “40th year running!” Host: “I was discussing with Sir about how we cook sambar at home. So I told him that at home we add… …imli (tamarind) towards the end. And he said in a hotel, they add imli right with the tomatoes and it… …cooks with the rest of the ingredients, thus, imparting a good flavor to the sambar.” This is the one difference I realized between the cooking in my home and that in this place or the... …process in Chennai. I am enjoying the wada-sambar combination as much as that of idli-sambar. But what I feel is that… …one bite of each alternatively is not a good deal. It is better to finish idli first and then come to wada. That is a better idea. I had learnt this about coconut chutney in Hyderabad itself that it has a very short shelf life. It hardly stays good to eat for 2-3 hours. Therefore, it is a constant challenge to keep churning out fresh coconut chutney so that it reaches… …the customers fresh. Host: “So Sir, do you also keep preparing this chutney for the whole day?” Mr. Ramanna: “Yes, we do.” Full Day... I was talking to Sir about how soft the idli is, it seems like the sambar is getting soaked into the idli. Host: “Right Sir?” Mr. Ramanna: “Yes.” He is showing me the batter too. It is a good learning for me. He has explained to me that there are 2 types of batter here. This one, of which he is holding a spoonful, is broken rice. This is the second batter, made of urad dal (split black gram). The urad dal is washed, soaked and grinded to make this batter. After that, both the batters are mixed like he is doing it and this idli is sold from morning till evening. But if you come here in the evening, you get both kinds of idli. The one made like this and the other…….made in the properway. So currently what I am having is this thing. So, Sir, what I am realizing is that the sambar is getting soaked into this type of idli since we are… …following this method. Mr. Ramanna: “This takes sambar more.” Host: “Yeah. Good learning for me.” Host; “Sir, nice, I enjoyed very much. I am happy to start my breakfast food journey from your place.” Mr. Ramanna: “My pleasure.” Host: “The flavor of sambar is also delicious. I wanted to mention it again before leaving here.” Host: “Nice. Very good combination.” Right now, I am on the Govindappa Naickan Street to eat Pongal for breakfast. This is in Sowcarpet area. What they have done is that they have added coconut chutney and sambar on top of pongal. This is my first experience of pongal and I could not imagine eating coconut chutney and sambar mixed… …together like this. Let me mix it up a bit. Wow! It is hot. That shows that it was cooked just now. I’ve heard people say that freshly cooked pongal tastes the best. This tastes just like the khichdi that we eat in North India. Pongal is made with rice and moong dal (green gram). To add flavor it is seasoned with cumin seeds, Hing (asafetida) and black pepper. I ate at least 3-4 black pepper seeds in whatever small amount I’ve had so far, apart from curry leaves. That way flavor is amazing. I have 2 questions to which I do not know the answers. One is how is pongal different from the North Indian khichdi? Second question is - there is another dish called Ven Pongal. Is it that or something else? If any one of you knows the answers to these questions, please tell me in your comments. I am enjoying this breakfast very much. It is very light on stomach. It is good that I tried this here. I am happy! In Chennai, I am putting up at hotel Fab Metro Manor, opposite Gate No. 4 of Nehru Stadium. I paid Rs. 1600/- (23.20 USD) per day as tariff on twin-sharing basis. Although the tariff here is dynamic, the room size is still good. This place is in the heart of the city, with Chennai Central just a kilometer away. The staff is friendly. The manager here speaks Hindi language so that was helpful for me. One good thing is that since this is located in the center of the city, there is a park in front. I go there daily and do 45 minutes of workout too. I see people playing badminton. I am enjoying my stay here as well as the workout in the park. For the past few days, I’ve been having this aloe vera juice on a regular basis during my morning walk. I got curd and buttermilk in my glass of aloe vera juice. Otherwise, they also have the option of adding ginger and lemon to the juice. Buttermilk has diluted the aloe vera juice. The pure aloe vera juice tastes bitter, so you will be forced… ….to gulp it like a medicine. But buttermilk improves the taste too. Of course, it has a lot of health benefits. People usually consume aloe vera for better hair growth and better skin. It is also added to medicines. Today’s breakfast is a bit special. We are on our way to Ratna Café in Kilpauk area. We have heard a lot about the sambar sold here. It is about 6 kms from Chennai Central. You have a great style of serving idli-sambar! Wow!! Host: “How will you put it?” Waiter: “I will just pour it.” Host: “Okay.” Wow!! Thank you!! I couldn’t imagine that idli-sambar could be served like this too. It is amazing. I am happy even before tasting the food because of this amazing style of serving. This sambar has a lot of things. Considering my limited experiences with sambar, I have not had a better sambar than this ever. The next best sambar for me would be at the Welcome Hotel in Chennai. But both are amazing experiences. This is mind-blowing. It has a lot in it and the taste is amazing. I haven’t finished my first idli yet but I want some more sambar in my plate. Because this sambar is a lifetime experience. If you come to Chennai, you should definitely take out time to have idli-sambar here. The soft idli and this sambar make for an amazing taste. Both these chutneys are delicious. I want to finish my idli and then keep on eating sambar without break, it is so tasty! I am so impressed that after finishing this meal, I will try one more dish here before I end this breakfast. One Navadani Oothapam! Thank you! This is a different kind of Utthapam. I can see a lot in it like sunflower seeds, sesame seeds, cornflakes. I can also see oats in it. Completely different type of Utthapam. Nice! This Utthapam is really tasty. I couldn’t imagine seeing so much healthy stuff on an Utthapam. They could call it Healthy Utthapam. This makes for a delicious combination with this chutney. Sambar, I’m sure, is the same one that I just had with idli. Mind-blowing experience! But one thing I would like to say, this Utthapam is good in itself but I do not have words to describe… …the idli-sambar combination. Today, I feel like my stomach is full but I still want to eat more. I cannot recall when I have had such an amazing breakfast ever. Too good! Filter coffee tastes amazing in a dabarah (container), especially when it is poured like this. Thank You! The filter coffee that I have had so far in Chennai has had 15-20% chicory in it. Here the chicory level is lesser. By less I mean not more than 5-10%, in my opinion. Very nice! Breakfast should be ended with filter coffee only! I enjoyed it! Today is the last day of our Chennai food journey as well as the breakfast food journey. I am on the Vepery High Road right now and on way to Hotel Shiv Sagar to eat dosa. The restaurant opens at 7.30 am and I am their first customer today. I’ve ordered for myself Rava Onion Masala Dosa. In this, the masala (filling) has been served on the side. There are 2 types of chutneys – tomato-based and coconut-based. And, of course, there is sambar. From the point of view of its texture, I like this kind of Rava dosa very much. Especially the holes in it and the fried, brown onion on the outer surface, it looks beautiful. These are the holes I was talking about, which I like very much in rava dosa. Very delicious in taste, a lot of green chilies have been chopped and added to the dosa. I can even see some cashew nut pieces in it. Hmmm, yeah, it is cashew nuts. Great! Before this, I had onion rava masala dosa in Matunga locality in Mumbai. That was delicious! The one I am eating right now is totally different. Although, the one in Mumbai was also tasty, I find this one more authentic in taste. May be it is because I am in South India, in Chennai, I am enjoying it more. They’ve have prepared a good dosa. I haven’t touched the filling yet. I am busy eating this dosa with just the chutney. This sambar is different. The sambar I’ve had so far in Chennai was largely with idli as a combination. So, I think this sambar is fit to be eaten as part of a meal, like with rice, it will taste better. Overall, this breakfast was good. I ate most of my dosa with the white and tomato chutneys. Masala filling is alright. I enjoyed this too. This sambar is bit less tasty than the sambar I’ve had so far. Our breakfast food journey ends here today. We are going to Mahabalipuram right now but that will be a separate video. Please tell us your views and comments about this video. As always, I will wait for your comments. That’s it. Thanks for your time!
I enjoyed breakfast at best places of Chennai, Tamil Nadu. With reference of many foodies of Chennai, i travelled to explore the best idli sambar of Chennai, I also got chance to have Pongal and Uttampam in breakfast. Details of most preferred breakfast joints of Chennai is given below: Day 1: Welcome Hotel: Considered to be among the best Idli sambar joint in Chennai. To enjoy combination i took one idli and one vada. USP: This restaurant is known for its serving style of sambar on idli, they pour it on the table, One can feel the aroma while it is being served. Idli and Vada Rs. 26 + 15 Address: No.241, Purasawalkam High Road, Purasaiwakkam, Chennai, Tamil Nadu 600007 Location: https://goo.gl/exftNi Day 2: The national lodge snacks: No place to sit but still locals would come, eat the morning fresh breakfast at this joint and its so famous that you ask any auto or taxi driver, they all know this place. USP: Food is reasonably priced at this joint. 2. Pongal Rs. 15 half Address: old 112, govindappa naick street, Chennai 600001 Location: https://goo.gl/ne57L5 Day 3: Hotel Metro Manor: I stayed at this hotel during the food journey of Chennai, I showed the hotel room, spoke about its services in the video. Due to 2 reasons i stayed at this hotel: 1st one - Central location and second reason - there is a huge park near by, i could go for morning walk there. Address: Metro Manor, No 97 Sydenhams Road, Opposite Nehru Stadium Gate No.4, Tamil Nadu 600003 Location: https://goo.gl/NMUigk Ratna Cafe: Idly sambar at this hotel is considered to be among the best of Chennai. This is one of the oldest restaurants of Chennai. Price and name of the breakfast food i had in this restaurant is given below: USP: Ratna cafe does not need any introduction in Chennai, known for its sambar and idli. 3. Sambar Idly Rs. 70: This is the best sambar i have ever had, mouth watering taste of idli sambar. 4. Navadani Oothappam Rs. 125: Healthy breakfast food option. Filter Coffee Rs. 45 , I noticed little chicory in this coffee, it was more like pure filter coffee. Address: Triplicane High Road, Triplicane, Chennai, Tamil Nadu 600014 Location: https://goo.gl/eT1Yht Day 4: Hotel Shiva Sagar 5. Rava Onion Dosa Rs. 105: Good preparation of Rava dosa, chutney and this dosa made good combination but i didn’t enjoy sambar as it was meant more for combination with rice. USP: This place is popular for authentic Tamilnadu food. Address: Old # 69/1,new 35, vepery high road, vepery, opp veterniary college chennai 7 Location: https://goo.gl/VTUnjW There are many other breakfast options in Chennai like other varieties of Dosa but i noticed the people in Chennai prefer to have them in lunch or evening snacks. This South Indian breakfast food journey was highly researched and food joints i picked up were high on reference of locals. You may want to look at breakfast of Hyderabad where i enjoyed South Indian food: https://goo.gl/P6PhgX Also watch other videos of Chennai food - Playlist link of Tamil Nadu food below https://goo.gl/EZi9BQ Summary of this breakfast in chennai: Most locals eat Idli sambar in breakfast and there is no other place better than welcome hotel and Ratna cafe Hope you enjoyed this breakfast journey of Chennai, Tamil Nadu. Should you have any experience about Chennai breakfast, Do share that in comments below, we would love to hear back from you in this regard. Thanks for your time.