Saravana Bhavan, New York

In continuation of my previous post on Saravana Bhavan dinner yesterday, i should admit that the taste was authentic south Indian and it just transported me to Chennai for those 30 minutes that it took to finish my dinner. It was a typical Saravana's style dinner with items such as Sambar, Rasam, Kootu, Vatha Kuzhambu, Appalam, Payasam and rice. It was just about 8:30 PM when i opened the pack with lot of fondness, i realized that the quantity of rice was less. Especially for a south Indian like me whose staple diet is Rice in different forms for BreakFast, Lunch and Dinner, the quantity i felt was just peanuts. Also, the rice had become cold and hardened. So, i made rice myself and consumed all the items given with a reasonably large quantity of rice. The taste of the items was just the same as what you would expect in any of the Saravana restaurants back in Chennai. In Chennai, they have a centralised kitched from where most of the items (At least for a meal) would get transported from. I was wondering as to how these guys manage to bring their authentic Saravana taste to all the places they go, be it Singapore or New York. Myself and my daughter have always been a fan of Saravana. My daughter will not agree for a lunch or dinner in any of the hotels other than the HSB, Like wise, most of my cousins have tuned their taste buds to the taste of the HSB Masala Dosa and Sambar. When i called my cousin today to tell him about my tryst with the HSB in New York, he asked me to call later. The reason was that he was in Saravana Bhavan having a Masala Dosa in  and wanted to enjoy the Savor of the moment. Chennai or New York, that's the magic of HSB. I am sure you would agree.