Sunday, 1 March 2015


If you are a native of Kerala (yes, that God's own country) then we wouldn't have to tell you what it's like to have a Nair-chai kadda- breakfast. It is an experience and an institution. However, Das Sreedharan (who has a cult following in the UK and the likes of Anthony Bourdain, Jamie Oliver and India Knight on his list of admirers), again a native son of the Kerala soil, has recreated this 'breakfast experience' in the form of Weekend Breakfast at his candy-pink-coloured restaurant, RASA INDIA, in Bangalore. This is one breakfast that is bound to turn into a brunch (and who knows even lunch). 

The breakfast consists of  traditional Kerala fare prepared using organic produce — Puttu Kadala, Appam Stew, Rasa Idli, Nair Dosa and much more. Apart from this, they also have a variety of dosas that one can savour — Masala  Dosa, Ghee Roast, Onion Roast, Thattu Dosa and Onion Ottapam. And the ubiquitous idlis — Masala Idli, plain idli and vadas.  Typical Nair chai (or coffee if you like) to sip. Chief Chef Das promises to introduce some more of the finest and healthiest "organic food as prepared in the mornings at traditional Kerala home and also in the famous Nair Tea Shops in Kerala". And we say, bring it on!
Das Sreedharan

Started in England in 1994, Rasa, the brainchild of Das Sreedharan, soon became a hot favourite among English, European and Asian clientele in the UK. Rasa challenged the perception of an Indian curry house by offering Indian cuisine in minimalistic presentation, largely influenced by Kerala.

The food at Rasa is organic. "Organic is a way of life," Das will let you know. That's one of the reasons Rasa also organises FreshWay, an organic market where many organipreneurs display their produce while live music brings the festive feel of a village market. The organic market is usually held during weekends at Rasa. 

Chief Chef, Das creates food in the same manner that he builds the community around him. " With emotions, by having conversations and building stories, while the food entices ones taste buds."  Says Das, “The secret ingredient in our food is love." You get dollops of it here. And here's a sample of it too — watch the video on how Rasa makes the traditional Kerala breakfast,  Puttu Kadala 

 514 B, CMH Road, Indiranagar, Bangalore -32.
Tel: 080 41518237
Date: Every Sunday
Timing: 9AM to 12 Noon


Puttu flour (essentially made of rice) is readily available in super markets. But if you prefer to make your own, this is how you do it:  Soak two cups of rice  for five hours. Wash and drain. Dry it for sometime. Grind it when it is slightly wet. You should get a sandy consistency. Cool and use. 

Take two cups of flour in a bowl along with salt. Mix the flour well adding little water at a time. You know it is done when it is still moist and yet crumbly in consistency.  Avoid lumps. Get a puttu-maker, which is a cyclindrical tube with a perforated base and separate pot. Fill the tube with little grated coconut, followed by flour. Repeat the process till the cylinder is full. Top the layer with some more grated coconut. 

Fill this pot with water. Cover the cyclindrical tube and keep it on the pot. This entire contraption should be placed on high flame and steam cooked. Once you see steam hissing out of the cylinder, reduce the flame and cook for another 5 minutes. Remove the cylinder and gently push out the puttu using a ladle. 

To make Kadala curry

Heat 1 tbsp of coconut oil in a pressure cooker. Add onion (1 big chopped), dry red chillies (8 nos) cut into two pieces), garlic (5 pods), coconut pieces (one or two small 1/2 " pieces), kadala( black channa - 1 cup) and four glasses of water. Cook up to 12 whistles. Add coriander powder (3tbsp), chilly powder ( 1 1/2 tbsp), turmeric powder (1/2 tsp) and salt and cook for five mins on a medium flame. Heat 2 tbsp of oil in a pan. Splutter 1/2 tsp mustard seeds. Add .2 tbsp of small coconut pieces, 7 nos shallots and saute till golden brown. Add curry leaves and add this to the kadala curry. Serve with puttu.