Maayaa serves up South Indian coastal delights for workplace goers 

Maayaa restaurant, Bengaluru
| Picture Credit score: Particular association

Maayaa has a warmly lit atmosphere with tropical-inspired décor, adorned with banana and palm tree wallpapers, golden cane lamps, and plush velvet-clad orange sofas which might be in concord with the stylish black-and-white flooring.

Conveniently located on the bottom flooring of a constructing that homes workplace areas, the restaurant serves as a lunchtime haven for busy workplace goers. As a restaurant specialising in South Indian delicacies, it treats its patrons to a big selection of dishes from the coastal areas.

Our desk is ready on an elevated wood deck, with a banana plant subsequent to it. The atmosphere exudes attraction with a show of multi-coloured four-tiered tiffin bins on a shelf, origami chook lights, and refurbished classic cupboards.

Maayaa restaurant, Bengaluru
| Picture Credit score:
Particular association

Lunch begins with a bowl of mango rasam, a heat soup originating from Tamil Nadu. This piquant concoction blended black pepper, mango, and coriander, leading to a peppery profile, although it barely missed the mark on the tangy bitter notes. However, we relished the dish served piping scorching, complemented by the satisfying crunch of murukku on the aspect.

For our primary course, we had the newborn potato ghee roast, spiced with Mangaore-style seasonings. The dish proved to be a pleasant match with the skinny, delicate neer dosa, which soaked in all of the wealthy flavours of the roast.

Shifting on to the Rayalaseema mutton vepudu, we have been transported to the genuine Andhra spice roots, revelling within the mix of fiery spices that accompanied the dish. Pairing it with scorching appams proved to be a wonderful selection, although the appams have been a tad thicker than they need to be. Ideally, appams ought to have a dollop of thick, fluffy white batter on the centre, progressively thinning on the periphery, however that was not the case right here.

Veg moilee
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Particular association

The standout dish on the menu is certainly the creamy and thick vegetable moilee from Kerala, skillfully balancing the flavours of coconut milk with the goodness of carrots and beans. It’s undoubtedly one of many star sights on the menu.

The Mangalorean delights on the menu really shine, with the hen ghee roast and prawn urval stealing the highlight. The previous presents boneless hen items roasted properly with a medley of fragrant spices, curry leaves, and ghee. Whereas the latter options succulent prawns cooked in a mix of spicy, nutty, and bitter notes, delivering on style and texture. Each dishes pair properly with appams, making them a must-try mixture.

To conclude our meal, we indulged within the elaneer payasam. This dessert harmoniously mixed coconut cream with tender coconut, leaving an enduring impression. The restaurant serves as an acceptable pitstop for normal office-goers looking for the comforting flavours of South Indian houses. With its various and flavoursome choices, it goals to fulfill the yearning for comforting South Indian coastal delicacies.