Chiblu Idlis, cooked in Bamboo ‘baskets’, take HSR Layout in Bengaluru by storm

Token Number 27 shouts the Chutney Server at the Meese Madappa Hotel, ‘parked’ on the pavement opposite Ramraj Cottons showroom on 27th Main at HSR Layout of Bengaluru, and two hands owned by two different customers dash for the Chiblu idlis, served with two chutneys in a disposable plate. One or both of them are showing a wrong token number, issued by the person manning the cash counter, and it is ringing in cash and UPI payments.

The servers and the man at the cash counter do not have a spare minute, such is the rush of customers — from local Kannadigas to an assortment of migrants from here, there, and the north India — all waiting for the slightly differently aromatic, with a unique taste, with the Chutneys. The diet-conscious among them may request the server not to put that dollop of butter (benne) that injects and all too new taste into the steamed concoction that seems to be taking the area by a storm.

No, the Chiblu idlis are ‘manufactured’ (yes thats what we can call when one sees the process in which at least three persons are involved in the operations) by placing a small handful of idli batter into a tiny bamboo basket that has a small cloth base, and then placing such small, small baskets in a huge steaming vessel, each containing some 50 to 60 idlis. It is at this stage that the token issuing person is asked not to issue Idli tokens as they take some 15 to 20 minutes to cook. At this eatery, three people are making these Chiblu idlis on two different idli containers.

Once the fresh lot comes, in the server begins yelling the token numbers again.

This idli fellow has not treated me to anything free — every idli is sold and bought, not even to “journalists” or “influencers” or any media for that matter, social media or traditional print and television persons, some of whom may have spotted Sathya (did not mention his full name. He is a Tamilian with fluent Kannada speaking skills) directing the operations, sometimes serving the dishes and sometimes manning the cash counter.

The best thing here is that eating out is relatively inexpensive. Because he does not have the trappings of a big restaurant and nor the overheads.

But even then, this “Hotel” on wheels took some investment to appear in size and shape it now stands, some 27 Lakhs, with all thrown in. The vehicle, the money spent on vegetables and ingredients, all of which are specially purchased with quality in mind. Only the best quality of rice, pulses, and ingredients go into the making of this eatery.

The van itself — all designed by specialists and fabricated in a metal engineering firm. The entire establishment – complete with properly designed utensils, heat sources — LPG cylinder-fired big cooking aids — and men, and women who matter — in the hotel’s uniform.

But, getting ready the food items to near readiness is done at the Factory, where a team of cooks and helpers are beginning their work at 3 am. Grinding the idli and vada batter, cutting vegetables, preparing the chutneys and the different rice items all takes place before 6 a.m. by the time the eatery opens to customers at HSR Layout.

At any time, there are some seven to eight persons present the mobile eatery.

Presentation, neatness, and clean and healthy food is the focus at this eat out that is forever crowded ever since it opens at 6 a.m. Early risers, morning walkers, idli aficionados, and just plain hungry men and women congregate at this spot. For their morning breakfast.

The fare is simple — Chibulu idlis, menu vada, masala vada, chutneys and an assortment of rice-based preparations –  pulihodare and lemon rice. No bisibella bath at this outlet that perhaps emits a hint at its Tamilian vegetarian fare.

But the crowd is never thinning.

Said, Satyavel (Sathya), co-founder and manager of the operations,  since opening some 8 months ago, the eatery has been drawing in customers galore and every day is a busy day. But a Friday evening, any Friday evening for that matter, there seems to be surge of idli eaters to this small 10X12 space, overcrowding and yet never unruly. Strict discipline, enforced, well by the customers themselves, save for the oddball now and then, is so nice to see.

Tokens bought, taken by surprise, one did spend a tad longer to strike up a conversation with Ravi, who had difficulty in snatching moments from his token-issuing cash-collecting duty at the cash counter. No, he pitches in with everything, steaming idlis, serving them or dealing with the countless orders for packing. No he does not have a delivery service.

You want to eat Chiblu Idlis, you have to come to the HSR Layout eatery, said Sathya.
“See we are so busy and bustling and are fighting to cater to every customer here. We cannot handle to go on Swiggy and Zomato,” Satyavel said.

And even those who are used to the Swiggy’s and the Zomatos, very well have to either come themselves or send someone for “packed fare” from this mobile “Hotel”.

And no one is complaining so far, other then THE Me, for Ravi not placing a filter coffee offering if not himself, arrange for someone else to set up a stall nearby.

This absence of the genuine filter coffee sure does prove to be damper for the hard-core Coffee after eating fellows and fellis, but then one cannot have everything, NO?