Teaching A London Michelin Star Chef To Make North Karnataka Jolada Rotti! Basaveshwar Khanavali

#vegetarian #joladarotti #basaveshwarkhanavali
kripal amanna, kripal amanna vlogs, meal with friends, chef sriram aylur, av sriram, quilon, london, eat with me, lunch with food lovers, north karnataka cuisine, jowar rotti, jolada rotti, jolada rotti oota, uttara karnataka meals, basaveshwar khanavali, bangalore food tour, eating out in bangalore, restaurants in bangalore, seafood in bangalore, kripal amanna, kripal amanna vlogs, gourmet biker, gourmet on the road, kripal amanna, food lovers tv, food lovers india, truth in food
Chef Sriram Aylur, one of the founding chefs of the iconic restaurant, Karavalli left Bengaluru over two decades ago to showcase southwest Indian cuisine with the Taj group to London at his restaurant, Quilon, which has since won a Michelin star 14 years in a row. When I met him recently in Bengaluru, I learnt that he had not eaten a North Karnataka meal in 27 years. So I thought it fitting to immerse him in the cuisine of Karnataka with a jolada rotti oota, but not before introducing him to the making of the jolada rotti (jowar roti), the bedrock of a delicious, satisfying North Karnataka meal.
Hope you enjoy this vlog. Do subscribe to our second channel / kripalamannavlogs to stay tuned for more from our food, travel and life adventures.
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Links to video mentioned in this vlog:
JOLADA ROTTI OOTA With Karnataka Power Star PUNEETH RAJKUMAR | YUVARATHNAA | Basaveshwar Khanavali • JOLADA ROTTI OOTA With...
Authentic NORTH KARNATAKA Jollada Rotti Meals At BASAVESHWAR KHANAVALI | At Dharwad Hubli Since 1963 • Authentic NORTH KARNAT...
Tasty, Rustic JOLADA ROTTI Veg Meal At BASAVESHWAR KHANAVALI, Hubli | Rotti Making Secret Revealed! • Tasty, Rustic JOLADA R...
Details:
ADDRESS - Basaveshwar Khanavali, T26/1, Seshadri Rd, Gandhi Nagar, Bengaluru, Karnataka 560009; tel: [phone]
LOCATION TAG - goo.gl/maps/YJa8A9v16436vyUbA
TIMINGS: 1130am to 1030pm
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[@KripalAmannaVlogs]

Hope you enjoyed this immersion of my Michelin starred chef friend into the making of the jolada rotti (jowar roti), the bedrock of a delicious, satisfying North Karnataka meal. Subscribe to our second channel kzbin.info to stay tuned for more from our food, travel and life adventures. Also, follow us on Instagram for updates on what I am upto @kripalamanna instagram.com/kripalamanna/ Take care and stay safe, Cheers! 😋

[@rahulshetty1233]

The owner, owns a chain of 15 hotels, cooks daily along with his staffs in one of his restaurants is a rare sight to see. So humble

[@kotimoto]

For a Michelin star chef, this man is so humble!!! Also, I don't know if Mr Ganachary is aware that he impressed a Michelin star chef.

[@thindriver3307]

He wouldn’t give him any special treatment if he is Gordon Ramsay himself. They just don’t give a shit about your stature. He’s just teaching The craft that he’s good at

[@vijayrangarajanramakrishna318]

@@thindriver3307 lol 💯..Gordon Ramsay...wow wow!!

[@ANILkumar-ux2xw]

Hope basveshwar khanavali opens a branch in london and gives all NRI's an opportunity to taste the authentic jolad rotti meals

[@adityabidarikote6956]

Hi Mr Kripal, it's wonderful. what an innovative way showcase one of the original kannada cuisine.Kudos to you.

[@ranjithkundapur8410]

One of the best episodes, Kripal sir! Mr. Sriram seems to be so humble and he threw a lot of light into how local cuisines can improve and I was astonished to find out the amount of efforts gone into making Karavali to what it is now. The kahanavali owner inspired me so much, that's a lot of hard work he is doing all by himself, this obviously would go a long way in motivating and inspiring the others working for him in the restuarant. Hats off to the owner!!

[@akshataskitchendotcom]

This video is like a dedication to all Home chefs who never get recognized enough 👏🙏

[@chandanh.s7924]

Ultimate soul food from UK (Uttara Karnataka)

[@megharao8071]

Much respect when the world here is turning towards appreciate and fanning over sushi and noodles you both taking so much pride about the food of the land and the love you have not just for it but the very process in making it !!!! So freaking proud of our culture and the food we have ❤️ keep it going sir much respect for both of u

[@jeffxiib]

Wow, never knew a restaurant with the name 'Quilon' existed in Taj, London. Quilon is the anglicized form of 'Kollam', which is a district as well as a Costal city in the south of Kerala.

[@MrJH15]

Hi Sir .. this jolada rotti also has cousins, namely dapaati and masali rotti .. in which a bit of turmeric and specs of chilli and sometimes even menthya soppu goes in to it .. next time you meet or get to talk to Ganachari sir you can check with him , it's delicious.. or perhaps I can suggest you one more gem of a place for North Karnataka food , where they make it daily as part of the meal .. LV Venkateshwara but only the vijayanagar maruti mandir outlet .. thanks for another round of training on rotti making 😊🙏

[@udhaybhanu2743]

What truly blows my mind is the amount of effort an earnest chef makes to create seemingly humble dishes in their most authentic form. The lengths to which one is willing to go, to stay true to the integrity of the recipe, speaks volumes about the reverence he/ she holds for their craft. Thank you for bringing this to light Mr Kripal…

[@M.Lin_SINCADIND]

WOW...this is amazing. I never knew so much work went into preparing what seems to be a simple Indian dish. One thing I noted in all these comments that everyone appreciated so much One more thing besides the chef there is a number of people who are doing their job so judiciously...bravo👏 Thanks to Mr. Kripal Amanna for taking us to the kitchen. 😊 Take care, stay safe and happy healthy eating, Amigo!😉

[@kjmwdm3a]

When I saw the words, London, Michelin Star, Chef, I immediately thought, Kripal Amanna is doing a collab with Gordon Ramsay!! Great video with Chef Sriram

[@abhiseksarkhel5961]

Every weekend I gain 15-20 kgs and I lose that during the weekdays. Thanks to Kripal Amanna sir for such mind-blowing food channel. 🤩🤩 I suppose we can feed Karnataka Oota to Queen Elizabeth 👍

[@hayaatganatra5372]

You always bring out treasures hidden n no 1can even imagine,thanks Mr kripal for introducing us to such good n healthy food no butter no cheese no artificial flavours,real real food

[@monusurendran]

Excellent video as usual from Kripal. Just that this time he has the company of the Chef Sriram of Taj and now of the Michelin starred Quilon restaurant property in London. I hail from the town 'Quilon' in Kerala, now called Kollam. The humility of Chef Sriram , the comradery with Kripal and the rustic Jowar roti being made. Awesome Kripal!

[@maheshsawant3538]

Wow just loved this episode. Loved watching the way how Chef Sriram was taking intense interest in all that was going on in. Found him to be such a down to earth personality no wonder Kripal you are what you are because of the company of such people. Keep it up 👍🏻 God bless

[@yeshwanthvarre]

Loved the blooming passion in Sriram. Sriram and Kripal are very inspiring. Thank you.

[@anushaprasad9143]

Excellent episode, sir ! Eagerly waiting for the next episode.

[@brata788]

Our local cuisine is healthy and affordable.

[@girish8726]

Great combo, , chef sriram explained so beautifully our hidden Indian treasures particularly our south cuisines made in homes from time immemorial. Hats off sir, u have zeroed in on the right food , Kripal can be his consultant

[@vivekanandr3109]

It is such a treat to watch Kripal. I always loved food and everything around it, Kripal's videos just amplify my interest 100 fold. Kripal should come up with 24/7 food channel, I would be on it all my life.

[@KripalAmannaVlogs]

🙏🙏😇

[@santhoshlaxman123]

Kripal is like Anthony bourdain and Andrew Zimmern put together!!

[@harishkd1]

I stayed in that Taj Vivanta...for quarantine during May 2020...during those tough times of pandemic...please is good they made us feel comfortable

[@dhanashekarnamvazhi2419]

Hard and smart work behind success 👍

[@sunitanair6753]

Excellent vlog... A great Chef wanting to learn more... 👍🙏

[@sapnanandkumar2527]

Absolutely interesting to learn about our food and the intricacies...

[@pothepanda5]

Eagerly waiting for the next part of your conversation! Really liked this conversation about our cuisine and lost recipes. I’m watching you Kripal for 3 years now but the Takeaway from this video is to see how humble chef Sriram is, infact both of you are

[@sandhyakulkarni894]

Hey Kripal Sir, Its been wonderful watching u from time of lockdown for youngsters u have gave that essence of food and the way u explain the indgredients of food feels so good u gave back that proud for our cuisine and words fall short for your appreciation of work sir!! Its said that there is some quality in each one of us to learn but in your case its that i learn from u in each of your videos I hope ill get to meet you Happy eating sir❤

[@KripalAmannaVlogs]

Hi Sandhya, thank you for your kind words. There is much in our regional culinary traditions that deserves to be showcased, happy our work instils pride in the cuisine being featured.

[@andrewakslee6441]

What...a..jaloda..rotti..and... lovely Old...friend...made..Sunday...so..spl Carry..on... wishes.... from...deep West . Gujarat

[@ghungroogangatesh3549]

Didnt know you worked for the Taj group Kripal….one suggestion, tell them to reduce prices in Karavali , at this rate it will cost me an arm and a leg 😜🤪

[@karthikshetty8751]

U still hv kidney 😂😂😂

[@gunjankum]

Great episode Kripal Ji.There is nothing like authentic indian meals.

[@kamaleshpatil]

Looking forward to see Jowar roti at Taj London . Cheaf was impressed and he will surely add it to the menu.

[@PraveenKumar-fp4kv]

Our North Karnataka Meals.👌😍

[@abhishekprasanna1589]

You are always wonderful sir 👍

[@kishorebabumallipeddi449]

Nice video to see the jolaadi roti

[@srs.shashank]

The techniques involved makes it a treat to watch, since jowar/bajra is not as stretchy as wheat so getting such soft rotis is a skill (jiggi process and pull/push instead of rolling).

[@chathanreddy9748]

Super Food Sir🍱🍱🍱

[@adhikaralasomashekar3503]

Great 👌👌👌🙏🙏🙏

[@gajananbhalerao2264]

Indian Cusine can infuses Chef taste buds with the traditional ingredients👌👌

[@ramachandranranganathrao9946]

Happy to note kripal sir was with Taj Group way back in late 90s.which has given a razor edge in explaining and tasting the dishes from other food vloggers.and bringing Sriram chef from Taj London and his old colleague to the best Jowar roti available in Bangalore.May be we can expect Sriram sir will introduce this Cuisine in Taj London and kripal sir will grace that occassion to introduce several North Karnataka Dishes. 👍

[@rakeshritti]

A 5 star chef humble to learn from a guy ... May be he use this and earn more ....but this is how you grow ...

[@sunnysshashidhar7682]

Kripal this is great interesting episode Head Chef meeting a regular hotel chef. Here most important thing was knowledge transfer and detail explanation. Amazing Episode 🙂

[@rahulkulkarni5478]

👏👏👏

[@nbharath5097]

👌👌

[@ravikumar-tb1gy]

KRIPAL Awsome vlog 🤓🤓🤓🤓🤓

[@narainkini]

Both of you after mastering complex recipes started liking simpler once. That's called MasterChef

[@___Deva___]

Major part of video (rotti making) is blocked by subtitles.

[@siyanibillinumberone4054]

A channel wirh a purpose and yet another visit to a restaurant with jolada roti . Brinjal curry looks interesting . Thanks Kripal …

[@goureddythimmareddy1257]

The poetry of food narrated by the chef and unparalleled taste scientist

[@raghavendrasm]

This is another gem of an episode. Michelin star cook getting introduced to JoLada rotti making, and one kudos to Mr. Ganachari for opening up with Mr. Sriram

[@rahulpawar5098]

Sir , i hope you are doing well....i wish u come to Vijayapura Karnataka ...u definitely find the best ...and every foodie should learn how to explain the food in details with every single items grinded in that..hope to see u in Vijayapura soon

[@telugintiathakodaluruchulu]

👌😋🙏🏻🙏🏻

[@ssinfinite]

Basaveshwara kanavalige niv bandre punit rajkumar sir video nenpagutte

[@KripalAmannaVlogs]

🙏😓

[@anirudhbharadwajm5030]

Wow...Amazing Video, If you plan to do international tour, I would love to take you to a good Michelin Star Restaurant in Prague...Their desserts are out of this world...

[@Sanjayphoto]

Though I am regular with Kripal ji but for this vlog, I can only say three MASTERS at one place. Thank you Kripal ji and team 👌😊🙏🙏

[@kavinash.]

From Karavalli to Khanavalli 😛

[@lailasiddiqui263]

The jola rotti is going to be a hit in the restaurants just like injera is !

[@aginchackacherry9234]

Sir, can you also cover Chef Pillai restaurant as well? He is also from Quilon district in Kerala.

[@MashetEisalive]

Oh dear. I've been to Quilon with my work folks in London. I used to work around there yonks ago. Ah this is such a brilliant co-incidence. I will now book a table and try to make contact with the chef citing my 'connection' to Kripal! :)

[@omadnomad1635]

Please ask them to start a khanavali in Dallas .

[@rakeshritti]

Our mother's back home cook much better ... Let us appreciate it ...like kripal sir do at each place

[@vijayrangarajanramakrishna318]

Lol 😆...Michelin Star Chef in a North Karnataka Bistro-style Kitchen...Wow, I'm impressed!!😯...This is one last remaining Indian cuisine waiting to reach the international shores!!👍

[@fanishindia]

That is the reason my wife documents all the on you tube and Instagram without any wanting recognition 🙏

[@rajeshramachandran1704]

Good morning dear Kripal . First one to comments and that’s an awesome feeling . Nonetheless your title of the Vlog is quite intriguing 🧐 Let’s explore with you 😀 Kudos to Michelin Star Chef Sriram Aylur for holding his fort at Quilon and winning a record winning 14 years of Michelin Star ⭐️⭐️⭐️⭐️⭐️ Hats off Sir 🙏🙏 So true by the maestro Chef that the most important component of any good quality dish is the usage of high quality ingredients 👏🏼👏🏼👏🏼 In fact just yesterday my Dad was talking about some old Tam cuisines made by my great grandmother which has slowly vanished over the period of time . It’s so important to retain our culture be it food or else . Wow Basaveshwar Khanavali has 15 outlets and 8 of them in Bengaluru itself. That itself is a testament to the Brand 👌👌Loved the kitchen tour and what caught my eye was the Mirchi Bajji 😀 Kitchen is super clean and hygienic 👌 The drumstick Sambhar looks to be a tad more red in colour possibly due to the Byadgi Chillis 😋 Yet another unique experience for me is that the Jowar Roti is made just by using hands instead of the Rolling Pin . Loved to watch the chefs making the Roti with so much passion and with a big smile on their faces 👍👍⭐️⭐️ The preparation of the JR batter including the ratio of the water , flour and Jiggi was insightful 👍 Even the temperature plays such an important part while making the batter . I honestly salute all the chefs around the world , they put in so much efforts and passion and what the general public does is just gives the final dish a thumbs up or else . I am sure after watching your vlogs on both the channels at least we members are quite aware of the background work thanks to your kitchen tour and subsequent education 🙏 Now Michelin star Chef Sriram trying his hand in making the JR 👍It’s definitely an art 👌 is the Oorna similar to Puran Poli ?? So sweet of the owner to also take you around the RM storage area 👌 Loved the expert comments from Michelin Star Chef Sriram 👏🏼👏🏼👏🏼 Is there going to be a part 2 where you would actually taste the Jowar Roti along with other veggies ? Thoroughly enjoyed this Vlog . Trust me this one was a tad different than your usual KA Vlog but was a super educational and awesome boy 👌👌 Fabulous Vlog Chief !! Take care , Stay safe and Stylish and God bless 🙏🙏❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

[@KripalAmannaVlogs]

Hi Rajesh, yes, this was a different vlog as compared to the usual. Nice to stir things up every once in a while, keeps it exciting doesn't it! Excellent observation on the colour of the sambar, yes, it's the byadagi chilli that renders it that deep red, another point to be noted that most of the ingredients thaat Ravi emplys in his cooking are naati or native to the region, and that makes a difference. The ooorna is the stuffing that goes into the obbattu/ holige/ puran poli. Have a great week ahead.

[@rajeshramachandran1704]

@@KripalAmannaVlogs Good morning dear Kripal . Thanks for your reply to my queries . Yes it was a different kind of Vlog but another gem , as usual . Have a wonderful day ahead and God bless 🙏🙏

[@lakshmisham.c.5753]

The Kamat hotel near Minerva circle has shut down due to COVID. We were regularly visited for jolada rotti oota. Very painful.

[@gowtham5142]

Sir please come to vinayaka hotel at kadur chikkamagalur taluk it's the best hotel

[@krvnaick2022]

Our youngsters one generation after another like KZbin videos on recipes and method of cooking. But they or their parents would not have prepared that recipe.The 8 Interest ends with "" liking..subscribing and commenting"" based more on regional or linguistic fervor.it is not the name KOLLAM OR QUILON MATTERS. EVEN IF IT WAS NAMED Cochin or KOCHI the food will taste same if the hands which prepare the food are not changed. .

[@Ckc609]

Who beat the rotti they are the healthiest person in a restaurant, because they keep clapping 8 to 10 hours a day without a break.. 😎

[@techpunkvlogs]

while i was working in manyata tech park, i used to frequent a small roadside eatery which prepared delicious UK joladrotti food.. although it was not the cleanest eatery around, and i had to stand and eat my lunch most of the time due to the crowd occcupying the few benches, the food was damn delicious.. it was frequented by daily workers mostly lower middle class.. mostly blue collared men.. what amazed me was the large heartedness of the owner who was the cashier.. literally never measured the side dishes.. i always got more than what i paid!!.. it was a humble 60rs meals .. but with the exception of 2 limited jolad rotti , everything else was almost unlimted!! including the curds.. here too the workers ranged from men , women, old grannies and appeared to be all from a single large joint family.. this eatery has now vanished during covid lockdown.. the once empty site is now being prepped for an upcoming aprtmnt project.. really miss that humble eatery

[@vijayrangarajanramakrishna318]

Why don't you venture into one now that you have first hand experience in serving the customers!!...Make it in a much larger scale with better Aesthetics and ambience serving all economic classes of clients hiring someone who has proficiency in making earthen style millet flat breads!!🙄👍

[@techpunkvlogs]

@@vijayrangarajanramakrishna318 when did i say i have experience serving? ambience wont matter when one does not know how to cook!

[@vijayrangarajanramakrishna318]

@@techpunkvlogs oh lm sorry...my bad..maybe I misunderstood your comment...I apologize for misreading it...nonetheless you still can explore a potential business opportunity if you wish to..cheers!!..BTW, Aesthetics and Ambience does matters to us as I live in the West jfyi!!..We don't have roadside, street food vending as local city or county won't issue permits in the interest of public safety !!

[@techpunkvlogs]

@@vijayrangarajanramakrishna318 well i know there are a lot of road side food trucks that serve ppl on the streets in the west.. making a good buck.. so as long as taste is great ambience wont matter much.. cleanliness does.. looks and themes can only pull the customer a couple times, but its the taste that will bring him back again and again..

[@vijayrangarajanramakrishna318]

@@techpunkvlogs hmmm...Food trucks are only in certain dedicated places mostly in big cities like NY and LA and not in my small city like Orlando, Florida 😟🥺..But as winter sets in , all these food trucks close down for cold winter months until the summer is back..so they're seasonal kind of a thing at most places out here unlike India....Also most of these food trucks, atleast the one I had experienced 7 years back in the city of Atlanta had it in a dedicated beautiful green park in the suburbs of Smyrna in a beautiful garden setting and used to operate every Tuesday unlike India where its always a dusty street with severe air pollution!!🙄😳

[@prashantwaghmare106]

I think u should come to Indian village what u show of india food is not in up so it is requested to come to one again i will show u real food India Prashant from Mumbai if possible reply me

[@anmoldeep159]

Sir , I watch your video from 1.5-2 years ( Food loves TV) and In my opinion You are the True one and only Legend of Indian food blogging, Having real knowledge and spreading the True Indian food all over . You are The trend Setter not the follower , otherwise all Stupid KZbinr Doing Nothing just doing some stupid stuff like Doing kfc Domino's BBQ nation etc reviews that's leads to a unhealthy mindset unhealthy environment and unhealthy Body throughout country. Keep growing keep smiling sir😇 You are a true inspiration

[@KripalAmannaVlogs]

Hi Anmol, appreciate your kind words. Just doing what we can to showcase the delicious fare that we encounter, many with some fascinating culinary traditions. Glad you find our work inspiring. Happy eating!

[@SD-ld5lz]

KZbin has edit option. Please correct that terrible spelling mistake

[@anmoldeep159]

@@SD-ld5lz sry brother I didn't know that by mistake

[@SD-ld5lz]

@@anmoldeep159 no need to be sorry. 👍

[@sjm469]

This chef didn't wear the mask for nose.

[@prashantwaghmare106]

Plz to ur video in Hindi there r many how speaks in Hindi so all people will able understand in whole india if u r making video for ur state only than it is ok and if ur making video for India u should plz try make in Hindi.

[@ujvalraj242]

North Karnataka people be like..🤭

[@naturelover-ov8py]

Where is place

[@KripalAmannaVlogs]

Gandhinagar, Bengaluru, address and google maps coordinates are mentioned in the video description.

[@girishk5000]

it's copybook episode.

[@rampr4225]

Quality of food & Service of Basaveshwar khanavali(Jayanagar branch) has decreased....first visit was AWESOME but, second visit was a WORST EXPERIENCE 😠

[@techpunkvlogs]

true.. i have eaten here and there is no proper spicing in the dishes.. all made bland to cater to cosmo blr crowd.. they should be told to retain their original spice levels they prepare at the outlet one near Hubli new bus stand

[@vijayrangarajanramakrishna318]

@@techpunkvlogs natives of the countryside rural north might eat more spice but the upmarket, urban,metro crowd will definitely love spice on the lower side!!

[@techpunkvlogs]

@@vijayrangarajanramakrishna318 thats a misconception that has sat even in the minds of hoteliers, i luv to eat spicy food and know a lot who do.. there is no dearth of spicy andhra restrnts in blr which thrive on spicy cuisines..

[@vijayrangarajanramakrishna318]

@@techpunkvlogs generally hot and spice is associated with meat based dishes and not widely used among vegetarian masses!!

[@techpunkvlogs]

@@vijayrangarajanramakrishna318 EXACTLY.. thats what im trying to say.. the main usp of a north karnataka joladrotti meal is the spice levels vs other veg cuisines, and that main usp is forgotten or undermined... which makes it a not so great experience when one is looking for a spicy veg meal that is associated with this kind of food.

[@AmitKumar-be6pp]

Yo, Brodha V! Stop hogging and start making some music. #YuvnaiNoMadiddhuAathmaRama

[@kjmwdm3a]

When I saw the words, London, Michelin Star, Chef, I immediately thought, Kripal Amanna is doing a collab with Gordon Ramsay!! Great video with Chef Sriram