BANGALORE: Anand Sampath sinks his teeth into croissants at Cafe De La Liberte, the café at Alliance Française while working on his laptop. “Cafe De La Liberte has privacy, as it leads into a lawn, with bamboo chairs and a sofa thrown in,” said Anand.
Here even non-theatre goers who relax and sample cuisines.
Accessibility is an attraction. Café Max at the Goethe-Institut (Max Mueller Bhavan) is open till 10 p.m, and its rooftop ambience is a crowd puller. “Every Wednesday we have a salad buffet which negates the assumption that German food is heavy. Eighty per cent of our customers are non-theatre goers who come for coffee- cakes in the afternoon, customarily done in Germany,” said Axel Schlorlemmer- Arathi of Café Max. Vegetable au gratin, scallops and chicken are as much a hit as potato pancakes and apple cakes.
“Executives appreciate German food, which isn’t available everywhere,” they add.
Theatre cafés have evolved into addas or meeting places with a unique culture.
“On several occasions, diners meet intellectuals and artists, which is uncommon in regular coffee joints. Many Indians relish baguettes and French pies. The banana cake which I’ve concocted is the most popular item. We sell 150 slices everyday,” said V Rajan Vasudevan, proprietor, Cafe De La Liberte.
The café’s variety includes noodles, pizzas, pastas, salads, cakes and tarts which can be washed down with iced tea or cold coffee. Samosas and kachoris constitute delectable desi bites. “We offer a bit of everything. I’ve Indianised pastas with garam masala and cardamom toppings, which are expats’ favourite,” said Rajan, who also customises the spread, depending on the play staged.
Theatre cafes allow you to eat good food at no great loss to your wallet. A vegetarian meal for two at the Ranga Shankara Café costs Rs 130 and the non-vegetarian one is 170. Fast food, north Indian, continental, chaats and traditional dishes like ragi rotti, aki rotti, aapams and sabudana vada are served in a rustic atmosphere.
“The café offers home style food which isn’t dunked in cream and tomato-onion gravy. Chemical colouring, soda and MSG are avoided. There aren’t menu cards or waiters. Clients walk up to the counter read the menu on the board and pick up their order,” said Anju Sudharshan, who runs the Cafe.
kavita@epmltd.com