A Few of the Dishes you are Likely to come across in a South Indian Restaurant

The article enlightens you about a few famous Indian vegetarian dishes, which are simply a delight to have.

Order a dosa at any southIndian family restaurant offering South Indian dishes and what will turn up is a two-foot-long parchment like rice and lentil crepe rolled into a loose roll or folded in half, with the two ends pulling out of the service plate. If you are a true south Indian food admirer, you'll stare in amazed craving. Then you'll stare some more, being in awe and thinking how the heck you eat it.

Nearly all South Indian restaurants are vegetarian.

A diner's guide 

Here are a few of the dishes you are likely to come across.

Authentic Sambar: A highly spiced lentil soup with vegetables. Consistency can vary from thin to thick. It is used as a dip for a range of breads as well as other south Indian dishes.

Dosa: These rice-lentil crepes can be as big as a pizza serving dish. It is offered plain or stuffed, most commonly with seasoned mashed potatoes. Dosa is offered with sambar and authentic coconut chutney for dunking. The batter is fermented a little before cooking. You can have your dosa with your hands, opening the covering of it and using it to pick up the filling in it. It is pliable, but hard than an Indian bread, naan.

Vada: These are doughnuts that are spicy. Taste finest when freshly prepared. 

With your fingers, tear the doughnut into smaller portions and immerse it in the sambar as well as coconut chutney. At any south Indian vegetarian food restaurant, you can order the doughnuts covered in a thick yogurt as well; it's okay to utilize a spoon or fork to have them.

Idli: These steamed rice & lentil cakes are a little sticky to the touch and if not soft and bouncy can freak people out. Idlis are pretty spongy; they take in the ever-present sambar. You can have it with

your hands, sinking the cakes into the soup or coconut chutney. South Indians crumble their idli into sambar, a lot like Westerners crush a saltine into a bowl of soup. Idlis are tasteless; therefore they acquire readily other flavors added in it. Perfect idlis should be light, fluffy as well as textured.

Uthappam: A lot explained as pizza-like, these rice and lentil rounds are more similar to plate-size pancakes. There are a range of toppings added to the uthappam; one can have it made according to his choicest toppings used in it.

Vaango-A Preferred Destination for An Authentic Vegetarian South Indian Dining Experience

Vaango, a southIndian restaurant chain is a first-of-its kind initiative where authentic South Indian food is offered in a strikingly modern ambience.

South Indian restaurant chain, Vaango was started 2 years back by Devyani International with a shivmani performance, as an element of its expansion journey. The brand name means come in, in Tamil and looks forward to change the South Indian food experience. Built on the QSR model, its brand features have been planned on customer’s approach and likings, established in an internal study that was carried out amongst the restaurant’s target audience in key markets. 

Vaango, a dosa restaurant is a first-of-its kind initiative where authentic South Indian food is offered in a stunningly modern ambience. Built on the QSR model the menu has age-old delicacies from areas across South India, comprising a broad range of Dosas, Vadas, Idlis, Rice dishes like Curd Rice, Tamarind Rice and sweet dishes like Rawa Kesari and Kasi Halwa. The Menu moreover has a health section that consists of Neer dosas, Appams and Ishtew.  One is also able to get pleasure from a visual delight of getting to observe crunchy dosas being prepared at the Live Kitchen. All at a reasonable price choice. Vaango presently has outlets in Delhi NCR- making them the best south Indian restaurants in noida and gurgaon to look forward to.

The accomplishment of Vaango is based on creating a ‘WOW’ experience for their consumers via taste, ambience, welcoming service, live reaction with dynamic digital communications.

Since they believe in enriching their guest experience, they put lots of stress on event based promotions where they connect with their visitors with food offerings, visual elements, games as well as competitions during Friendship Day, Onam, Navratri & Diwali, Pongal, Valentine’s Day. The visitor reaction for this has been very helpful.

These programs have helped Vaango stand apart from opponents and allowed them to build up a large reliable client base.

One more feature that has made vaango unlike other brands is Innovation. Vaango has constantly revived product as well as brand experience with innovation, freshness, diversity and important event based offerings with overall one of its kind presentation, a few such examples are:

• The first ever Kuttu Dosa was offered in Navratris

• A Festival with exclusive Wheat as well as cucumber dosas and “make your Own Dosa” concept

• First ever heart formed Utthapam launched for Valentine’s Day

• Independence Day entertainment with 3 colored Idlis as well as Utthapams

• Launch of multicolored idlis on Hol
• The first South Indian food brand to be digitally active with online reaction means, live FB kiosk at restaurants.  

For more details just visit at:http://www.vaango.in