Chennai:19/90, Sardar Patel Road, Beside GRT, Kasturibai Nagar, Adyar, Chennai, Tamil Nadu 600020
Bangalore: #234, 2nd main, 32nd ‘A’ cross, 7th block, Jayanagar, Bengaluru, Karnataka 560082
If I had to pick my top three most memorable meals this year, Prem’s Graama Bhojanam would certainly figure in the list. Using various types of Millets, the humble and ever affable Mr N S Krishnamoorthi has the potential to create a revolution of sorts; that’s how good his food is. It is one thing to replace traditional rice-based favourites with millets, and another to completely blow your mind away. Prem’s does the latter with humility, passion and enthusiasm. Enough said, let’s delve into the dishes.
Note: We were a big group hence we could try out nearly every item in the menu. Whilst every dish is worth trying out, I will restrict myself to writing only about the exceptional dishes in my opinion.
- Sambhar Anna : Made with Navane: I’m a pretty severe when it comes to Sambar-based preparations. The Sambar Anna here was made with Foxtail Millets. A spoonful of this dish took me back to my Chennai days when I would gulp down several portions of Sambar Rice in Chennai. The Sambar flavour was full-bodied with the right proportion of Dal and Masala. The eyes wide shut feeling was all-pervasive.
- Pongal: Another touchy dish for me is Pongal. I’ve been very severe and dismissive of the Pongal available across Bangalore for various reasons. Some lack consistency, some lack the glutinous glaze, some lack the right proportion of key ingredients, some lack the creaminess. Put all of these together, and you get Pongal at Prem’s. Simply the best Pongal I’ve had in a long time and voila, this is made without rice. Kodo Millet takes centre-stage and you won’t even know it.
- Thatte Idli: Soft, fluffy and bursting with taste, this version of Thatte idli will surely appeal to the most hardcore rice idli lovers (like me).
- Natural Kulfi made with Palm Jaggery: You will love this dessert. Period.[Pic Not Available]
As mentioned above, I have only written about the exceptional dishes else this note would probably be never-ending. What is most praiseworthy is that this restaurant doesn’t use any refined flour, vanaspati, artificial colours, flavours or preservatives.
Many would scoff at the notion of replacing rice with Millets but that is not what this place aims to do; instead, their aim is to create some room to include Millets into your diet without compromising on taste. Personally, I don’t that’s too much to ask for 🙂