Bengaluru’s Famous Dishes Are VEGAN?! South Indian Food Tour (Idli, Dosa, Sambar)
Head to https://www.betterhelp.com/hermann for 10% off your first month of therapy with my paid partner, BetterHelp. Make your mental health and growth a positive focus this year.
From crispy dosas that are served to 3,000 people a day to curries cooked in giant cauldrons, I’m exploring the traditional dishes of Karnataka’s capital, Bengaluru.
🇮🇳 INDIA EPISODES
Mumbai Episode 1: https://youtu.be/6OA8ALHKgnU
Mumbai Episode 2: https://youtu.be/t5LovIh955M
South Indian Wedding: https://youtu.be/12kirUPPP0o
📚 My book Naturally Vegan (includes selected recipes and stories from my travels): https://geni.us/NaturallyVegan
🍴 RECIPES FROM THE EPISODE
Idli: https://bakinghermann.com/idli-sambar-with-coconut-chutney/
Coconut Chutney: https://bakinghermann.com/coconut-chutney/
Dosa: https://bakinghermann.com/dosa-south-indian-fermented-rice-lentil-pancakes/
Sambar: https://bakinghermann.com/sambar-south-indian-lentil-veg-stew/
Uttapam: https://bakinghermann.com/uttapam-indian-rice-lentil-pancakes/
CHAPTERS
00:00 Intro
00:40 Bengaluru
00:56 Idli
06:09 Dosa
10:21 Vada Sambar
16:58 Mudde Bassaru
23:50 Uttapam
25:10 End
📍 BENGALURU FOOD TOUR LOCATIONS
Idli → Iyer Idli (https://maps.app.goo.gl/46AZVDeqWkyc1MTm8)
Dosa → Vidyarthi Bhavan (https://maps.app.goo.gl/3NaX1FUmwaDYBnqN9)
Vada Sambar & Mudde Bassaru → Devanahalli Gowdru Restaurant (https://maps.app.goo.gl/VMGXvnFRrr2uHLG46)
Uttapam → we stopped spontaneously at a random spot that I wouldn’t necessarily recommend, you can find Uttapam at most places that serve Idli and Dosa
THE MISSION
Vegan food is not a modern invention. It’s a modern label. We’ve been eating plant-based dishes for thousands of years, be it because of religion, poverty or even nature. This show is about discovering these kinds of dishes – dishes from around the world that just happen to be vegan – so that we can embrace them for a more sustainable plant-based diet.
📣 Let me know in the comments which country I should visit next and what dishes I might find!
SOCIAL & MORE
https://www.instagram.com/hermann/
https://www.facebook.com/bakinghermann
@bakinghermann
Website: https://bakinghermann.com
Newsletter: https://hermann.myflodesk.com/newsletter
Pinterest: https://www.pinterest.co.uk/bakinghermann/
🎥 CREW
Cinematography: Chintan Ashar & Team (https://www.instagram.com/redwine.productions/)
Edit: Lewis Parsons (https://www.instagram.com/thesundaymustard)
39 Comments
Head to https://www.betterhelp.com/hermann for 10% off your first month of therapy with my paid partner, BetterHelp. Make your mental health and growth a positive focus this year.
They are not vegan they are vegetarian
Sorry. Human arm ferments are not in my future
As a bengaloorean, it's truly a joy to watch your reaction. Thanks for keeping it real. 🙏🙏🙏
South Indian here – the skin contact is not necessary for fermentation. At home, I mix it with a wooden spoon and it still ferments. I am a little surprised of arm mixing :O
Thank you for visiting Bengaluru n showing iconic dishes ❤
N kudos for catching all the names right..you are doing a great job🎉
Its gross how he literally puts his entire arm into the idly batter. Indian eateries needs to learn hygiene, its okay to do it for your family but to do it for general public is just yuck
Great video, nicely shot and presented. My mouth was literally watering watching the delicious food items! Sakkath guru 👌
Vegan? Probably not.
Vegetarian fare?? Definitely, yes!!!
Hi Julius. I have been your subscriber for a very long time, and that is bec of what you are. You are humble and love everything from every part of the world without being judgmental. That makes you a better human my dear. I just love watching your kindness towards people and see the twinkle in your eyes for every new flavour burst in your mouth. Thank you and God bless you. Sending you loads of positive energies and blessings from a happy 57 yr young lady 😊😅
Temple dishes are more Traditional ancient, divine than restaurant food which is preserved for thousands of years.
No need to put your arm for fermentation. Its just a myth. India is hot enough for fermentation yo kick start without anything. In winter i just ferment for more hours compared to summer.
This video put a big fat smile on my face.
This just shows that veganism truly was a way of life for a long time, made with simple yet flavorful ingredients. I am so happy that people like you are promoting the good side of India, – not many people do that these days. Keep going man! ❤
Lots of love from India, obviously 😅🇮🇳
No other states can beat Karnataka state in making Idli, vada and Dosay….
Raagi mudde ( Millet dish) is more of an accquired taste. The first time I ate it, didn't like it much, It taskes some time to get used to it, but once you do, you can not go back. It tastes earthy and is packed with nutrients , traditionally preferred by farmers as it kept them full and gave them much needed nutrition.
well done Hermann!! simply superb!! I must insist that you try CTR or central tiffin room or perhaps veena stores in Bangalore. Also Bangalore is famous for the super irresistible chat: Masala puri!!
Yes its dose
It so nice that you got to eat in Bangalore – my city. I would have really loved you to try bisibelebath ( rice and daal breakfast dish) it is by far my personal favourite brekfast right after Dose as a south Indian.
It is so amazing that you got to try a very quintessential farmer food of karnataka – ragi mudde. It is not necessarily common for ppl to try it. But I am glad you got this one right. It is a people's food especially in south karnataka ( mysore mandya region )
I want one too!
Yess! I’ve been waiting for this video for soo long!!
I’m from Bengaluru who’s moved to London and this video brought tears to my eyes!!
So many people from Bengaluru would NOT have pronounced any of the dishes the way you have! Thank you Hermann 🙂
They aren't vegan as ghee is added.
Uthappam batter is fermented for longer and is a breakfast dish and not a snack. Idli and Dosa are not from the same batter, consistency, and ratio of lentil to rice is very different. So is the case of Vada/Gare. Sambar isnt a curry, its a soup/stew depending on the region and use of veggies.
I suggest MLA Pesarattu from Andhra (Upma & Dosa with completely different lentil mix)Kudumu/Kadubu, bagala bath..
Amazing … episode
You should visit every Indian state and you will be amazed to see so many vegetarians variety across India. It’s a lifetime project .
All the best and god bless
Wandabaaa
I really appreciate someone from the west cover Raggi Muddhe for the first time! Appreciate it! Awesome content!
Thanks for showcasing Karnataka/South Indian cuisine in Bengaluru. The next time you are there, consider collaborating with Kripal Amanna from Food Lovers TV. You could have an in depth culinary experience in Bengaluru similar to what Sanjyot enabled in Mumbai. Cheers!
You were so close to my neighbourhood in Bangalore but couldn't meet you 🥺☹️
You are recording like NAT Geo documentary 😂❤
A good new business idea for India would be
Vegan restaurant.
Most restauranta are vegetarian. So if you use tofu and almond milk sorta things to make all the products vegan, it would be a hit in short time
Chutney top up 😂😂 actually in south actually i think thats eveywhere 😂😂
There's one old kannada proverb "ಹಿಟ್ಟಂ ತಿಂದಂ ಬೆಟ್ಟಂ ಕಿತ್ಹೆಟ್ಟಂ"
Which translates to "the one who eats ragi mudde can move the mountains"💪🏾
They are not vegan, they use butter.
Hey you must try the north karnataka cuisine as well… jolad rotti meals, 90% of their dishes are default plant based
Amazing video! Dosa idli vada etc. are all Tamil tho these Bengaluru people claiming what is their neighbours’ 👀
😮
Very nice 👌 👍
Usually in Bangalore, Idli is eaten with chutney and vada with Sambhar. Nowadays it's different although.
I'm so so happy that you covered Ragi Muddhe. It's just an underrated dish, but it is so delicious and is eaten at almost every household in Bengaluru.
Ragi mudde is a hit or a miss. Most non local people don't like it's texture. Glad u tried it. First time watching your content. Great job how I explained each dish