The owner of the popular Indian restaurant "Ajanta," which has been selected as one of the top 100 curry restaurants on Tabelog, has opened a new South Indian cuisine specialty restaurant in Shimizu Gojo, focusing on vegetables and rice dishes. Just like Ajanta, the restaurant is run by a chef from India who has honed their skills at a prestigious 5-star hotel in India. I ordered the Prawn Briyani (1280 yen), which is a prawn biryani dish made with Basmati rice and served with a vegetable yogurt salad called "raita." The dish is divided into two layers, with the bottom layer featuring fried rice. The colorful appearance and the gradual spiciness of the dish, along with the generous amount of prawns, made for a satisfying meal. Mixing in the raita added a mildness to the spiciness. The restaurant also offers a bar experience in the evenings.

Today, I went to an Indian restaurant that recently opened near Kawaramachi Gojo. BHAVANI is a place that combines South Indian cuisine with a bar. It seems to be a new format of the authentic Indian cuisine restaurant "Ajanta," which has been selected as one of the "Top 100 Curry Restaurants" on Tabelog. The atmosphere inside is casual, with mainly table seating. The bar area is also well stocked with various bottles of alcohol. Just like Ajanta, the dishes are prepared by a chef from India. The staff, who can speak Japanese, provided detailed explanations of the menu items. The menu includes South Indian classics like Masala Dosa, Biryani, and curries. The set menus range from 1,100 yen to 1,380 yen. This time, I ordered the Biryani. Alongside the Biryani was a side of Indian yogurt salad called "Raita." The Chicken Biryani was made using premium Basmati rice, which is known for its refreshing aroma and long grains. The Biryani had a layered presentation, with the rice at the bottom being stir-fried, which was a new experience for me. The portion was generous, almost making me worried if I could finish it all. The Basmati rice was fluffy and seasoned with spices, offering a gradual spiciness. The colorful Biryani included white, yellow, orange, red, and brown rice, with various spices adding to the flavor profile. The large pieces of chicken were hidden beneath the rice, providing a hearty and spicy taste. I also tried mixing in the Raita, a yogurt salad with vegetables like cucumber. This added a crunchy texture and mildness to the dish. Overall, I enjoyed the authentic Biryani prepared by the Indian chef. It was quite delicious, and I look forward to visiting again!

Wednesday 12:10 to Bhavani-san. There were two groups of customers before me. I've been really curious and finally made it here. I had the MASALA DOSA SPECIAL for 1,380 yen, which includes dosa, sambar, chutney, potato curry, and rice. There was a promotion where dosa or rice was offered as a service, so I had another dosa. Dosa is a crepe made of rice. Sambar is a thin, tangy soup served with potato subji. I thought I recognized you from somewhere, and it turns out you're affiliated with Ajanta-san. I hear you have a South Indian bar at night. I'll be back again. Thank you for the meal.