From ‘roodles’ to Ceylon parotta, get your grub from Byte a Bit
With a menu that promises a meal that includes starters, tiffin items and main course, this minivan’s delicacies are the talk of the town
They had the perfect corporate life working as a couple in TCS, Bengaluru, but Saju R and Bhuvaneshwari Mani gave it up. They instead put their minds together for bringing to the city what they saw on a TV channel’s street food show — a food truck restaurant! With a menu that promises a meal that includes starters, tiffin items and main course, this minivan’s delicacies are the talk of the town. “Customised in Hyderabad, this is the best fire-safe vehicle which comes with stainless steel interiors and compact modern design,” Bhuvaneshwari informs, as we note that the orange and black van sports a slogan “One man’s trash is another’s treasure” in reference to their “no food wastage” belief.
Pick a spork
Keeping the menu simple and localised in the beginning, this Upplipalayam-based food truck admits to now introducing internationally inspired dishes. Opt for cutlery for eating Roodles (rice and noodles), served in wholesome portions, the taste of both fried rice and Indian-Chinese-style noodles that is perfect with the crunch of the grated cabbage. We suggest trying the chicken roodles that comes with Indian-style marinated chicken instead of the usual mildly spiced variety. Fried curry leaves, fine onions and vegan mayonnaise garnishes, Kothu Kozhi, that stands unique with its Chettinad and Nagercoil styled nattu kozhi. A tad spicy it is infused with grandma’s home-ground special masalas made traditionally. Try also the Sri Lankan delicacy, Ceylon parotta, as neat layers of egg omelette and parotta, dipped best in mildly fried coconut gravy. Quick picks are hot pepper chicken and chicken popcorn that explore flour fried or gravy marinated variations of the meat. The vegetarians can binge on chilli garlic potato balls that are crispy indulgences of subtle garlic flavour. Speaking about how he feels working in this unconventional space, Prakash G, head chef, says “Working at a hotel means no direct interaction with the customers, but here we have an interactive platform where feedback is passed easily — and has been tastefully positive.”
Being eco-friendly by serving in areca plates and budget-friendly by reasonably pricing their menu, they use fresh ingredients and maintain hygiene. You can also quench your thirst with natural sugarcane juice to substitute soft drinks. As more trucks are in talks for the future, this month-old truck restaurant also goes off the road for events and provides catering services.
Combo meal at Rs 200.