Reddy's - All About Idli — Restaurant in Nagpur

We ordered 2 Idli wada but the staff there gave me extremely hot sambhar and Wada with no chutney, he didn't ask and started to make with crumbled Vada pieces and poured hot Sambhar over it he forgot put idli or his system didn't allow him .. atleast he should ask . neither he asked me how I wanted nor he indicated that he was processing my order without what i wanted. I was glancing and waited , he handed me over aluminium foil box before I could say anything , it was extremely hot for me to hold, i told him that I ordered Idli- wada he said we don't serve like that . Then I said on chutney he looked as if I asked for something big.

Anyways while there were others who kept complaining that idli were kucchi.. but the chef kept arguing. That it's vegetable Idli.

I thanked God that he didn't gavec idlis but i shouldn't have been thankful yet I put the hot foil box down there was no place to rest it so right in foot path I kept it , i tasted it it was KACCHA , Sambhar burnt ... I asked for some chutney so that it would cool down... I STARTED looking for other options to eat , anyways I had to find a place to rest my hot food he had no plate.

I saw three was a street vendor nearby who had chair i Decided to order Idli from there thinking that atleast he had chairs to sit. I told my father to walk to that thela serving South Indian food near by.. meantime I asked bhaiya kitne hue he said ₹190... Aahhhh that hurt🤕

Almost ₹200 for no plate , no place to rest the food box , almost burnt my palm holding tin foil, kaccha wada and super hot sambhar , no chutney but only given in kind when I demanded , sambhar no taste.

I ordered Dosa , idli and Wada from the Thela making South Indian food and gave sambhar wada which I got from Reddy's to my father although I didn't like it but obviously he would ask why if I told him don't eat.

.. Believe me he had few bites and then said "beta main yeh nahi kha paunga bhagwan maaf kare par mujhe jhootha chodna pad raha hai."

So ₹190 for 2 plate sambhar wada no chutney is ok but no plate, no place to rest the hot disposal box is...

I have tried their Corn cheese Idli at first time. At first I thought corn & cheese both will be stuffed inside the Idli but it was not like that. Though corn were stuffed but they put liquid cheese over the Idli. Taste was ok but overpriced. If you go to well know restaurant with a good ambience & sitting space, still you don't pay this much for two piece of Idli. So it's just overhyped. In few reviews customers said the staff there is rude & it's True. In my second visit I went there & asked for 1 plate black Idli & they said thoda time lagenga abhi rakha hai. I Patiently said ok & waited for 10-15 mins without saying anything. & after that I asked once again & they were like I'm asking for the first time & they said mil jayenga na thoda time lagenga abhi rakha hai. I was like bahi tune 10-15 min pehle bhi yahi bola tha. & to cover that he said Mai bahar chala gaya tha or dusre Bande ko Pata nahi tha but he didn't went anywhere. & he was not ready to his fault. Then I said bhai nahi chaiye & rudely he said thik hai. This was the second & the last time I...

Being stayed in Hyderabad, I was searching for a idly counter and came across with this food truck. But it had disappointed me being it is grossly mis managed. After waiting for 40 minutes I got just one plate of regular idly though the order was of two plates. The owner should go and learn the way bandi (the name for a stall in Telangana) operates. They are quick and efficient despite, they serve more food options and handle more customers with 4 to 5 operators. Though taste is the most important element but service is also has its own importance. Chutney was good .. that's why one star offered. Service - negative stars Rather if one compare with a normal bandis in Telangana in then Variety in idly = great, deserves ** Taste = * Price = Costly People = not friendly and not equitable

Few suggestions to be better Add token system, serve as per token numbers Increase cooking capacity.

To grow on a sustainable basis they need to learn art and science of serving large number of customers with...