LCB

Introduction

I'd noticed Arya Bhavan had taken over Saravanaa Bhavan recently but had assumed it was a rebrand - not least as their other London branches had also changed names. However, upon being invited to sample their wares by Arya's Instagram account, I learnt it was something new altogether...well a change in the franchise agreement at least!

And, so it was that Caroline and I humbly accepted the offer for a free meal to see how different Arya truly was or if they were bhavan us on.

Venue

Arya Bhavan traces its roots to Coimbatore in Tamil Nadu, South India, with origins as far back as 1968. With 15 branches internationally, the parrallels are strong with Saravanaa Bhavan, especially as it seems it's just a breakaway franchise from the aforementioned. Regardless, the loyalty to South Indian and vegetarian food is strong, and also gives Arya Bhavan a unique edge. 

The interior is yet to change with the rebrand which is a little disappointing as it's quite dated (see previous review) and as others locally have all upped their game in recent years.

Whilst this has to mark Arya Bhavan down as a venue, visitors don't visit for the awful wallpaper, bright lights, and faux-crystal lighting. And, even on a Tues before Xmas, the place was full of punters, highlighting the strength of the food and value on offer.

5/10

Starters & Sides 

Idly Vadai Sambar

Paneer Tikka

Basmati Pulao

We sampled six dishes that I've assisgned, somewhat arbitrarily, to Starters & Sides and Curry for rating, but generally there is a whole host of dishes to choose from, not least the many varieties of dosa.

We began with idly vadai sambar - lentil and rice based cakes served with an array of chutnies and a bowl of sambar. Sambar is traditionally a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth, and paired perfetly with the idly which soaked up all that soupy goodness. But the South Indian coconut-based chutnies are the true partner for these lentil snacks, not least the donut-shaped vadai that housed some peppery chillies, requiring their cooling accompaniment.

Next came the irresistible, but not so South Indian, paneer tikka. Arya Bhavan's take on this classic comes in kebab skewer form, with beautifully marinated and charred pepper and onion to match the superb cheese, cooked to melty gooey perfection. Wonderful.

Finally as a side to our later dishes, we had sauteed basmati rice with mixed vegetables. We requested a small portion due to being too full before it had even arrived, but be warned these are usually biryani size dishes. Ours had a uniquely fragrant taste, with the menu boasting some further interesting variants including fried onion, cashew jeera, and paneer and cajun spiced aloo pulao.

In general, the Sides and Starters here are great, with great flavours and quantity for low prices.

8/10

Curry

Chana batura

Mysore Masala Dosa

Virudhunagar Parotta with Paaya 

For 'mains' we had a dosa, chickpea curry with accompanying batura/puri bread, and the wonderfully unique Virudhunagar parotta with paaya.

We opted for the Mysore masala dosa as its spicy paste is a big favourite, elevating the pancake even higher once dipped in coconut chutney. This proved that the dosa here are certainly on par with nearby Dosa N Chutney, and well worth a try.

However, our dosa was overshadowed - quite literally - by a cushion-sized, puffed-up batura bread. It should come with a warning as deflating it to eat can be a hazardous, steam-burning affair. But, once the air escapes, tearing shreds off this delicious, oily pancake to scoop up the chickpea (chana) curry is always a delightful affair. Arya Bhavan's chana was slightly different to others we've tried on account of strong scents of cardamon, but tasty nonetheless even though we were slightly defeated by the amount to finish it all.

Even more epic - and probably our dish of the year - was the Virudhunager parotta with paaya. Named after the city in Tamil Nadu known for its parotta making tradition, this dish comprises of flaky, layered flatbreads sat in a slow-cooked paaya stew. This combination is sublime, with the chewy, pulled-parotta strands soaking up the deliviously creamy and spicy sauce in a taste sensation that is unmissable.

So, with the restaurant itself easily overlooked, the food certainly should not be.

9/10

Service

Whilst we waited a while to be served, and the waitress had a quite austere demeanour, the manager, when he greeted us, was far friendlier and chattier.

The food is delivered sporadically, but this is more of a diner (including paying at the till when you leave), than a true  restaurant. As such, the service is just fine, nothing more, and typical of similar neighbouring joints.

6/10

Value For Money

As the type and style of the dining suggests, this is more cheap and cheerful eating than fine dining, but the prices and portions are not to be sniffed at. This was reflected in the number of diners present on a cold Tuesday evening before Christmas. The food is great, and the low prices mean great value too.

8/10

Summary

I can't say I loved Arya Bhavan, but I loved the food. For a slightly more pleasant all-round experience I would always opt for nearby Dosa n Chutney, but the Virudhunager parotta was a relevation that will entice me back for sure. And, high scores for food mean it's a solid score overall, despite the interior being in need of a serious reno. 

36/50

Please now check our reviews for two other vegetarian restaurants Diwana in Euston, and Govinda's in Soho 

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