I visit them to learn of their inspiring story, catch some of the action in the kitchen, before sitting down to a slightly indulgent tiffin session. Hope you enjoy the episode. Take care and stay safe. If you'd like to support our work, please join our RU-vid membership community using the 'join' button below or on our channel home page, or visit our Patreon page at www.patreon.com/foodloverstv More options to support in description below. Follow us on Instagram for more on delicious food @kripalamanna instagram.com/kripalamanna/ or @foodloversindia instagram.com/foodloversindia/ Happy eating! 😋
@@FightForTheSituation we believe you need to pay for your food to appreciate it as a consumer. It is also on keeping with our dharma, Truth In Food, which allows us to speak for the food without any bias or favour. We always pay our bills everywhere.
Some of the earliest Indian Culinary books were written in Karnataka . Manasollasa, was compiled during the rule of Kannada Chalukya king Someshvara III in 1130AD. The Manasollasa contains recipes of vegetarian and non-vegetarian cuisines, which according to Mary Ellen Snodgrass, the editor of Encyclopedia of Kitchen History, preceded the cookbook writing history in Europe by a century Vaddaradhane, the Kannada text of Acharya Sivakoti written in 920 AD, the mention of iddalige may be the earliest mention of Iddali. Soopa Shastra, (1508 A.D.) written by Chengalva King Mangarasa III a subordinate of Hoysala Kings, is exclusively vegetarian. The ingredients and cooking methods are given detail, and even the types of utensils and ovens needed are mentioned. The first chapter describes thirty five breads, sweets and snacks. The second chapter describes drinks, salty, sour and sweet in taste. Third chapter discusses nine types of payasa eight types of cooked rice and 24 mixed rice dishes. The remaining three chapters include recipes for 20 dishes with eggplant, 16 dishes with jackfruit and 25 dishes made with raw bananas and banana flowers.. In the chapter, Pishtakadhyaya, food items made with flour like rotti, mandige, garige, dose, iddali have been mentioned. Ancient Kannada poetry has used the term ‘rotika’ even earlier. It is notable that the word Soopa is used in the same sense as the English term "soup".
@@dcmhsotaeh great info...thanks additionally...it is mentioned in the Mahabharata that even in those times Udupi citizens was known for their abilities to satiate hungers of the nobles and common soldiers alike...so they cooked for both sides of the armies..of course what you have presented comes from history..
My family has moved from watching “daily bhavishya” to FLT/GOTR on RU-vid daily morning!!! Every sunday now its my job to take family out on tour of establishments which you show on your channel 😅👏🏻👏🏻
I know what you mean! Everywhere we go we see or hear vada or dosa or podi! Whether written in English or Kannada! Just using local lingo and language not only shows love but also respect for the people and culture in that place! Our Kannada ppl are good with that . Its majority of others living in Bengaluru that dont adhere to that mindset and taking our kannada jananga for granted!
When I was in sales, in early 80's, I used to struggle for a good vegetarian food, after Mangalore udupi hotel, upto Ankola - Karwar. But now find so many Vegetarian hotels in Bengaluru with kundapura Cusine. Great. Will try some time in bengaluru, when I come there. I am from Chennai, and frequent Bengaluru.
Good .... I really appreciate on this decision... instead of serving as a slave... both have started their own business.... awesome.... all the best buddies.... keep Rocking!!!
Visited last week.. the kesari bath is really divine... the jagli masale dosae is terrific. I spoke to the owner - he is extremely friendly and has a keen sense of customer service. Best wishes to Jagli Tindi. Will go back for more...
Bro there is a reason it's unpopular. Its not true. I like Kannada food but I would not make a statement like that. There are too many places in India with better food.
After 15 chef's left....still he has an urge to run the business...he is a true businessman..👍👍..thanks kripal sir I watch all your uploads...and I do visit which is near to me..👍👍
Food lovers TV has unknowingly become such a huge part of my life. After every bite , my mind automatically tries to decode the ingredients and the taste 💫🙏 Kripal Sir all thanks to you 🙏
@@dd5593 why can’t Udupi people open good restaurants in Udupi itself......there is no good hotel in Udupi...so sad these Udupi people migrate to other towns
Nice Vlog 🤤 Suhas seems to Marketing Nandini Ghee more , indirectly undertones of Jangli Tindi Secret Ingredient😎 Kripal your Food adjectives always enhance the nuances of each dish to the T 🤝
The food looks very tasty. The owner seems to be a humble guy. Proud of Kundapurians. I wish them the best. Thanks Kripal or covering this. Just one question out of curiosity. (Not specific to this restaurant) The restaurant is in a prime location. On an average, what is the rent in Bangalore?. I assume , at-least 1 lac per month. Salary expense also very high. The net margin should be very thin, even if you do a good volume. I wonder how the owners manage it.
It's so encouraging to see people trying to keep the traditions and bring them to food lovers...great going guys...will surely visit....thanks kripalji
Kripal sir Big Fan of yours...... 2020 was a bad year but only your food videos were the good thing that happened to me.... You are absolute gem in reviewing food items..... We are blessed to have such a gem sir 🙏❤️ keep going...👍👍loads of love and prayers to you and family sir .
Impressed with this couple courage to switch over to new venture. Wishing them great success in this line of business. As usual great respect to krupal sir for exploring this new eatery spot & introducing to all food lovers.
As usual, brilliantly made episode! I just love the way Kripal expresses the taste of each of the dishes. Now that I have watched this episode, I'll be visiting Jagli TinDi over the weekend.
Wow... I love this... Must go wen in Bengaluru. I'm from Kundapura. This couple is serving the food of my land!! My sindhi better half needs to c this. Kripal, you get me closer to my roots more than anyone else!! kudos!!
Think long term… restaurant businesses fail at phenomenally high rates annually; over 75% in India, and over 60% here in USA. I wish this young, bold couple great success in their venture, but I’m glad they both have the skills and experience for a backup plan B, if this falters.
Very nice to know that Jagli Thindi brings authentic food on the table in bengaluru. Must visit place. Well educated couple started something very niche is appreciated. It's unique. Congratulations
No doubt U r one of the finest and decent Food blogger . Most appreciating thing is as u order Dishes on counter saw u paying for that online . That's Great.. blessings from Nashik Maharashtra ..
We went to this restaurant after watching this video..it’s a nice one.. we liked all the dishes here .. except the Bhajji it was oily .. but rest the food is good n tastes great .. thank you Kripal ji . We have planned many more of our upcoming weekends after watching your videos
Kripal sir am a regular viewer on your food vlog am M.A Hons English MBA HR.. The hold and body language synchronised while narrating speaks volumes on the English vacabulary
thanks for uploading this one....i am Maharashtrian ...but....i have tasted all these items during my post graduation days in koppa (its near to Shringeri) ..... really delicious foods....!!
I wonder the way you illustrate the food much more than the food you show sir😄 Learnt a lot of new words & every time I listen to your videos, it sounds like some English Food Poetry😁
I just loved the way you explain, and the couple's response and I can see passion in their eyes to deliver, awesome video awesome people. I know the heart beat of an investor who invest his money time and life itself to start some business, and the pain he undergoes in the initial years All my prayers are with the new couples who ventured into a new territory and thanks to Mr Kripal Amana to bring this to his viewers....by this wonderful video..
Excellent coverage, Kripal @Food Lovers TV. This is close to where I stay but hadn't heard of it till I got this video on WhatsApp. Thanks for an amazing coverage. One sincere request: Please pronounce 'bengaLooru' properly and not as 'bengalooru'.
Good Morning, Sir That was a lovely video. Thank you 💕 so much. I have tasted the kolkatte here in Karnataka or the kozhukattai in Kerala and Tamil Nadu. You get the sweet one and the savoury ones. The taste is differs from state to state. I prefer the sweet ones made of jaggery, copra and other ingredients. 😋😋😋
Happy you enjoyed the video, Ravi, yes, i have tried the sweet kozhukattai in vellore at Hotel Alankar, here's a link to the episode in case you haven't caught it yet. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-he6BNMYCFr0.html
After watching your review, we had been to this place last Sunday. And I must say food was really great!!But one thing which is really sad to see is, they have seriously compromised with food hygiene. So this can be serious threat to our (Customers) health who comes here expecting good food!! Hence, going forward whenever you visit any eateries please advice them not to compromise on food safety at any cost!!
Really yummy 😻 how couple left their secured job for following their passion for the food inspired by gramma recipe and furniture used from grandpa restaurant 🥰❤️
Excellent snack items smartly crafted to suit everyone's palate. Bengaluru is lucky to have Karanth from Kundapura with his wife truly exploring and pursuing their wonderful inborn passion ❤️ Will certainly visit the outlet in case I happen to go there 👍👍👍
The actual relishes of every dish you taste are your cameraman because when he eats the dishes he has to imagine all the reactions in his mind and his mouth is busy eating, where as it's vice-versa in your case that's why I feel you miss the actual punch of the happiness of the food as you are busy describing.
Very neat narration. Happy that you have pronounced Dosé and Vadé in the way in it has to be not like others who have spoilt it by pronouncing as Dosa and Vada. Keep it up.
