A.Rama Nayak's Udipi Idli House — Restaurant in Mumbai

This oddly named eatery of about 250 square feet area is among my favourites at Mumbai is at King's Circle. They can seat 12 at their three small tables and an equal number can stand and eat at a long counter on one side. They serve idlies or a steamed dumpling made of fermented rice+lentil batter that is a staple of breakfast across South India. Idly House's innivation is that they have a large variety with the base batter the same and variation in garnish used and the packaging in which the idlis are steamed. They make the whole range of idly type dishes made by Gowda Saraswat community but also have regional variants like Kanchipuram idli and Puttu made at Coorg and Kerala. They also have idlis made with grated cucumber (mudho) or even jackfruit (also Mudho and sweet). And idlis steamed by being poured into cups made of jackfruit leaves (khotto) or screwpine leaves (Mudho). Garnishes include black pepper and vegetables. Then there is idli upma which is nothing but garnished crushed idlis. The idli variants listed in the menu are 32. The idlis are served steaming hot off their kitchen and with white coconut chutney and sambar. They also serve dal with the idlis if required. Each table has a chutney powder and pickle. Diners are warned that wasted accompaniments shall be charged for! Waiters carefully remove packed variants from jackfruit or screwpine or banana leaves to enable diners to start eating. One can have a full meal here as the variety makes up for starters, main course and even dessert! There really is not privacy enough to chit chat with your companions during a meal as fellow diners are just a foot and a half away. In any case, the idlis are grainy, soft and just melt in the mouth with the accompaniments. About two or three variants make up a hearty meal for one at Idly House and could cost just about a hundred or a fifty more. The best part of the meal is that the low spice and less oil in the food helps you to feel contented but not glutted. You can eat much here but can walk out without feeling having overeaten. Idly House has no website, FB page or Twitter handle. They dont need to, as their idlis do all the talking or tasting in this case. For whatever publicity needs to be done (i)d(l)ie hard fans like me and scores of others seed the worldwide web with stories of appreciation that help spread the word around about a tiny restaurant that dishes out steamed...

This is one restaurant / eatery where I can boast that I have eaten every single dish on the menu including the accompaniments, unless any new one have been introduced in the last 3 months.

Idli as a dish is not new to Mumbai. Idli House introduces you to some specialties from the Karwar region of Karnataka. I appreciate the owners for their sheer conviction in their offering and their guts to start a restaurant only for Idli's; for Idli is not a "Up-Market" dish like Sushi with a niche clientele and premium pricing.

For the record, the menu card boasts of 13 different types of Idli's. Every Idli prepared here is unique in its preparation.

You get the regular Steamed Idli, Khotto Idli; idli steamed in cups of Jackfruit leaves, Mudho Idli; idli steamed in cups of Kevda leaves, Oondi [meaning laddoo in Kannada; idli served with freshly grated coconut & topped with mustard tempering, Kakdi Idli; idli batter mixed with grated cucumber & coconut. Some Idli's are available on certain days only.

I had the Idli Dalitoya, again a Karwari speciality. Idli is served with simple homemade dal with a mustard tempering. The dal is simple & delicious bereft of any spices even the customary chilly.

Also tried a Vegetable Idli which has some grated carrot, a couple of french beans in it; nice to taste.

I personally didn't like the Sambar they serve its a bit sweet and less spicy for my palate. But what I love all types of chutneys that they serve; white, green, red and also the dry powder chutney. A hard-core Southie will mix the dry chutney with oil, either coconut or til and have the Idli with it.

If you are an Idli lover, then you must come here to enjoy the variety on offer. The staff is helpful with the ingredients in case you a have doubt what to order. I am quite sure that "No one can...

Great place to have variety of Idli. Kanchipuram idli and vegetable idli are best ones to try. I saw listing of this restaurant on Zomato with very high rating. So went there with couple of my friends on a Tuesday (specifying as the menu is day dependent). Place is very small with only 2 tables and we were lucky to get one. Ordered few items as per Zomato recommendations and our liking.

Mudho: Similar to rava idli with cylindrical shape. It was soft and had a good taste when had with chutney or sambhar. 3.5/5 on taste.

Oondi Sambhar: It was like upma rolled into spherical balls. Nothing great in this. 3/5 on taste.

Vegetable Idli: Very good in flavor and super soft to eat. Vegetables were very fined chopped and did not overcome flavor of idli. 4.5/5 on taste. Recommended.

Kanchipuram Idli: Yellow colored idli with a strong flavor of clove. Had good taste and worth trying. 4/5 on taste. Recommended.

Curd kadhi Idli: Kadhi was sour and thin. But nothing compared to one of Hotel Ram Ashray, which was the best I have had. 3.5/5 on taste. BTW my friends loved this.

Keshar Sharbat: Nimbu sharbat with color of kesar. Good in taste. 4/5 on taste.

Coffee: Typical coffee f a south Indian restaurant but less on the bitter side....