Here’s a look at some of the pics I took for The New York Times magazine as part of a feature on the world’s biggest chain of vegetarian restaurants, Saravana Bhavan. ‘Masala Dosa To Die For' is a must read, as its a fascinating story about the chain and its founder the elusive P. Rajagopal, who has got to be one of the most colorful restauranteur moguls you will ever come across. Mired in scandal but yet beloved by his employees, he was convicted of murder, but only served 11 months in prison.
The restaurant specializes in South Indian food, namely dosa, idli and vada. Rice and lentils are the basic ingredients but my oh my don’t let that turn you off. The cuisine is super tasty. All made fresh daily in each location by chefs who come from Chennai in India the home base for Saravana Bhavan. Great care is taken to replicate the quality and consistency of the food no matter what part of the world you par take it in.
I covered a lunch service at the Lexington Avenue outpost here in Manhattan. It’s delicious and nutritious. The space is no frills as is the speedy service, which is all designed to get you in and out. Don’t let the dower facade fool you either it’s well worth a visit I promise.
Big thanks to Gabrielle Plucknette and Kathy Ryan for the assignment…