Bengaluru’s darshini wars
Walking into Bengaluru Cafe,
a popular south
Indian eatery in Jayanagar,
one of the older
neighbourhoods in the city’s south,
Ajit Bhaskar sets a stopwatch before standin
g in queue to pay
for a plate of idli-vada. A few minutes later,
he comes out beaming,
holding a steaming plate o
f one idli and one
deep-fried vada
swimming in mildly green
coconut chutney
(they add a little bit of coriander a
nd mint leaves to it, he informs us) an
d triumphantly
declares that it took exactly t
wo minutes, 40 seconds to get the plate.
