The Gayathri Tiffin Room (popularly known as GTR) launched 52 years ago is indeed one of the leading restaurants that serve tongue-tickling masala dosas in the heritage city of Mysuru. The preparation of masala dose or dosa varies from one place to another.
C M Prasad, Manager-cum-Chef of the restaurant, while in a chat with ‘City Today,’ says GTR was initially started by Subbaraya Bhat, father of GTR Proprietor S Vijayendra, as Brahmana Palahara Mandira 52 years ago and has gradually grown over the years. GTR has been functioning in the present building since 1964, the manager says.
The younger generation may not know much about GTR and its authentic masala dosas, but the customers who patronise the restaurant have been growing in numbers. The restaurant located on Narayana Shastry Road in Chamundipuram in Mysuru, offers a variety of south Indian breakfast delicacies – Masala doses of all varieties, idlis prepared from rice or semolina, shavige (vermicelli) bath, puris, uppitu (made of semolina/sooji/rava) or upma and umpteen rice dishes.
Masala dosa is made from rice, potato, methi, curry leaves and served with chutneys and hot sambar. Masala dose is stuffed dose which is made in the routine way by soaking rice and lentils overnight in water and then grinding it to a batter. Thus, the fermented batter is used to make dosa. The stuffing is made from boiled potatoes with a seasoning of mustard seeds and garnishing of grated coconut, coriander and lemon juice.
Normally the masala dosa has red chutney made from red chillies, onion and garlic applied to the inside of the dosa before placing the potato stuffing on top of it. However, at GTR, the red chutney is not used, says Prasad.
GTR masala dosa is relished by the customers as it is thick, soft and crispy and pure ghee is used in frying the dosa instead of the normal cooking oil, says Prasad and adds that their dosas and idlis with sambar are in great demand.
“During tea time, the Green dosa and Mangaluru bhajji is relished by every customer who visits the restaurant. Masala dosas, kesari bath and the idli-vada combination for breakfast are relished by food lovers at GTR. The ingredient used in making all these age-old vegetarian breakfast cuisine is authentic.”
In addition, the GTR Delite which was opened on the first floor three years ago has also gained recognition by the customers for its North Indian and Chinese veg cuisines. South and North Indian Thali is served between 12 noon and 3.30 pm. Prasad says the Singapore noodles, babycorn saate (sweet and spicy), GTR specila fried rice, GTR special veg curry with roti, naan and kulcha is among the popular dishes sought by customers. “Chats, ice cream and fresh juices is also available.”
GTR can accommodate about 64 persons at a time and is open from 7 am to 11 am and between 3.30 pm and 8 pm while the GTR Delite opens to customers from 12 noon and 10 pm daily. The restaurant remains closed on Mondays. For reservations and queries call cell: 88926 90363/87225 62039.
The dosa is largely a staple breakfast dish especially in south Indian states of Karnataka, Kerala, Tamil Nadu, Andhra Pradesh and Telangana and is also available in several countries across the world. Masala dosa has been ranked number 4 on the list of ’10 foods to try before you die,’ compiled by US newspaper ‘The Huffington Post.’