Hotel New Udupi Anand Bhavan — Restaurant in Hyderabad

The restaurant is located near Charminar , 400 metres from it to be exact , near Gulzar Houz. It is on first floor inside a complex .

Coming to food , we ordered -

Idly Vada - The idly was soft ,fresh and served hot. The Vada was good with balanced flavours. I wish it was a little more deep fried as it seemed the outer layer was a little too soft to my taste I would have preferred it to be a little more crispy

Sambar and chutney - The best Sambar I have had in Hyderabad , finally found something that is close to what I have had in Bangalore. The chutney was also really close too .

Poori and Saagu - The Poori was really good too , they were served hot and fresh . It went really well with the Saagu served . The Saagu was really good. It had good balance of flavours.

Set Dosa - The set dosa was the best I have had in Hyderabad. The dosa was soft and was neatly roasted and went really really well with the Saagu . They serve 3 large set dosa's which is more than enough to fill one person for breakfast .

4 Ghee Karam Dosa - The Ghee Karam dosa was the best dosa I had here , the dosa is somewhat similar to our Bangalore Masala dosa but lot more Spicy , The Ghee aroma is mesmerizing when the dosa was served . The dosa was perfectly roasted and had good amount of spice in it which went really well with the Aloo palya inside .

Overall The best restaurant I have visited for breakfast in Hyderabad, I had nostalgia of Bangalore when I finished my breakfast here . The price is pretty nominal and the ambience and service is really good . Definitely visiting again...

WORST HYGIENE maintained here! I ordered set dosa (went there around 8:30 am on 24th March), there was hardly any customers at that time. The cook was dipping his hands occasionally on a small bucket kept beside the dosa tavva to clean his hands from the dosa batter sticking to his fingers and he was using the SAME water to dilute idli batter to use for dosas !! The water seemed dirty.

And even worse, another worker, for no reason at all, forcefully splashed a bucket of water on the floor with such force that big droplets of water bounced from the floor and splashed all over including on the set dosas the cook was making!

I was watching from the service counter and immediately shouted at the workers for doing such a stupid thing! The dosa cook silently removed the set dosas and kept them aside. If I had not noticed , he would have simply served me those same dosas!

I immediately went and complained to the girl sitting at the cashier counter and told her that I am NOT going to accept those dosas. She was not willing at first but after seeing me firm and angry, she agreed to cancel the order.

These people DONT CARE about hygiene, cleanliness and customers health. Better AVOID this place if u care about your health. The only reason I went there was because this is the only South Indian style hotel that I found in the area, but I was disappointed big time after seeing how they are cooking and maintaining...

Fabulous tasty Pure veg Uduipi cuisines. Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients.

It adheres strictly to the Satvik tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish. However, the cuisine may also be adapted for those who consume these restricted items. Following the tradition of chaaturmasa vrata, which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a variety of dishes in Udupi cuisine. Pumpkins and gourds are the main ingredients in sambar, a stew prepared with ground coconut and coconut oil as its base.

The ubiquitous Indian dish dosa has its origins in Udupi, according to P. Thankappan Nair. Saaru, a spicy pepper water, is another essential part of the menu, and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies, and salt. Adyes (dumplings), ajadinas (dry curries or stir fry curries), and chutneys, including one made of the skin of the ridge gourd, are...