Udipi Home Egmore — Hotel in Zone 5 Royapuram

Udipi home as a restuarant, has been around Egmore , Chennai for several years and was started around early 50's by Shri Hari Bhatt and is still going strong thanks to the cusine that has it's roots to the food that is being cooked in udipi temples as neivedhyam for god and served to devotees as prashad.||His restuarant was always very famous for serving classy Masala Dosa even in those days . Lodging then was no big deal and was quitesiple but functional .||My nostalgia of udipi home dates back to my school days in late 60's while i studied in MCCHS in Chetpet Harington road .||After a cricket match on week ends, the entire team would descend on Udipi home for the dosas. The dining tables then as I remember would have marble top and wooden benches to sit on. Mr Hari Bhat would be perched at his cash counter. He would receive our group ,with warmth and hospitality and ensure we had great dosas.||His values for hospitality ,committmentvto serve great food without letup, have been imbibed by both his sons and they have taken this Udipi home up by many notches both in boarding and lodging .||While the younger son Prasanna Bhat looks after the Mathsuya restuarant , his brother Ram Bhat looks after the 3 star hotel accommodation above the restuarant.||But this post of mine is not about lodging for I live in Chennai, but its all about Mathsuya restuarant my family and I with friends frequent very often .||Mathsuya resturant is a standing testimony for success for being able to change and adapt with changing times and needs of people who frequent restaurants. ||Post independence brought in lot of North Indians to Chennai and most Udipi hotels th|served only South Indian items slowly vanished in course of time sans a few like woodlands drive in restaurant which hadxa different USP.||But Udipi home made that crucial change at the right time to introduce North Indian cuisine by hiring capable North Indian chefs. Their fine North Indian cuisine attracted north indiand in large numbers and even today they form a major part of their clientele .||Being situated in a very high commercial dense hub of Egmore the only issue is car parking and the restuarant does attract lots of cars. But with Valet service they are just about managing.But on week ends the crowd swells and one has to be patient .||But the cool ambience of the restuarant,|gracious, prompt and courteous staff |will make any guest comfortable. ||Prasanna Bhat is a hands on owner who is there most of the time and this shows in |the quality of food and service even today as it has been for several years .||My favourite is always hot Mangalore Bonda |Masala Dosa and Curd rice served with grape , pomegranate and pickles.||Their tandoor items are all excellent |Specially butter naan and panner butter Masala. ||Their Idli vada and specially their Sambar and Dahi vadas, continues to be very tasty .|Their Thali meal is one of the best in Chennai and one could try their Udipi special Thali. Neer dosa is another speciality .||The rates are very reasonable. ||But to me their USP is that it is perhaps the only udipi restuarant that opens at 6 am in the morning and is open till late in the night close to 0230 am 7 days a week .||Usually my family after a late night movie love to troop in here and enjoy some really good and hot snack .| |Its 3 star value for money boarding facilty being close to Egmore Railway terminus and also the main Central station has its own advantages with so many Important tourist centres like museum and Art gallery being nearby.||I do believe Mathsuya does outdoor catering for marriage and parties.I happened to enjoy their food for a couple of days when they did catering for my family doctor's son at Thiruvanmiyur some years ago .||Although I have been to one of their franchised outlet in T Nagar on a few occassion , I could not feel the same energy as Their Egmore restuarant does .Now they have another new addition at Adayar which I am yet to visit. ||If you feel hungry past midnight you dont have to view a 5 star coffee shop.Mathsuya will satiate your hunger in style and not burn a hole in...

Unprofessional and irresponsible customer care, for a bed with bed bugs. A room was booked for my colleague and when he reached for check in they said the booking has already been cancelled. There was no notification of the same from the Hotel's end. We were told that another booking has to be made online and refused to take any booking over the counter. So I went ahead and made another booking through Make my trip. Now when my colleague was trying to check in for the new booking made, the hotel informs him that there are two bookings on his name and that the old one was not canceled. So I suggested that he take the one booked prior because that was booked directly from our company and is more ideal. When I called fab hotels to inform about the incident and request for the cancelation and refund of the booking I made, Mr Varun, who takes care of make my trip bookings for fab hotels from the hotel's end told me that it is impossible for the guest to Check in because the previous booking is already canceled. So I told him, the guest already send to the room and the hotel said the previous booking is not canceled. He said it is not possible. I asked him to communicate with the hotel to understand the situation better and give me a solution. The solution he gave me for wanting to go with the previous booking instead of the second one that was through make my trip was that I can go ahead and pay for both. Not once did he act responsible for the mistake and miscommunication from the hotel's end. Neither was he patient enough to listen or understand the whole situation. When I called the hotel after speaking to the fab hotels customer care I was told that a cancelation for the previous booking was made while I was talking to fab hotels customer care. Why did the hotel inform us that the booking was canceled when it was not? Why was the customer care executive refusing to call the hotel and understand the situation instead of telling me that it is impossible for the guest to check in to a canceled booking while I told him that the guest is already in the room which the hotel gave for the booking previously made that was told to be canceled before...

My recent experience at Udipi Hotel Sudha left much to be desired, as the food I ordered lacked culinary finesse and the gulab jamun I received was infested with ants. Unfortunately, these issues indicate a lack of proper quality control within the establishment.

To begin with, the food I ordered did not meet the expected standards of taste and quality. The flavors were lacking depth, and the dishes lacked the finesse that is typically associated with Udipi cuisine. This absence of culinary expertise detracted from the overall dining experience and left me feeling unsatisfied.

Even more concerning was the presence of ants in the gulab jamun that was served. The sight of ants in a dessert is not only unappetizing but also raises serious concerns about the hygiene and cleanliness of the establishment. This oversight suggests a lack of attention to detail and proper food handling practices, which is disappointing and unacceptable.

Instances like these emphasize the importance of maintaining stringent quality control measures in any food establishment. Regular inspections and adherence to proper hygiene practices are essential to ensure the safety and satisfaction of customers.

While it is possible that my experience at Udipi Hotel Sudha was an isolated incident, it is crucial for the management to address these concerns promptly and take necessary steps to prevent such occurrences in the future. Customers should be able to trust the quality and hygiene of the food they are served, and it is the responsibility of the establishment to uphold these standards consistently.

In conclusion, my experience at Udipi Hotel Sudha was marred by subpar culinary execution and the presence of ants in the gulab jamun. These issues highlight the need for improved quality control and attention to detail within the establishment. I hope that the management takes these concerns seriously and implements measures to ensure a more satisfying and hygienic dining experience for...