HUBBALLI: They say if you want to taste spicy meat dishes, Savji eateries are the best bet in this region of north Karnataka.
Savji Khanavalis, as they are called, thrive in Mumbai-Karnataka, especially Gadag and Hubballi-Dharwad. Tourists who visit the twin-cities make it a point to taste the fare.
A majority of Savjis eat meat. The community has now earned a reputation for its informal eateries. Youngsters learn traditional cooking from community elders and women.
What makes the cuisine unique? The answer is the special masala. According to a Savji cook, the spices are mixed by experts in the community. The spiciness comes from red chillis, and the dishes have a characteristic red-hot look. Savjis use plenty of oil in chicken and mutton items.
Some places specialise in mundi (lamb head curry). They have dedicated customers. “It is addictive,” a customer said.
Savji specials are dry, fried and gravy varieties of mutton and chicken. “The taste is distinctive,” said Majunath Pawar, a customer enjoying his lunch at a Savaji eatery.
Prateep Gowda, a Mysuru resident who was in Hubballi recently, said, “I had heard about the Savji eateries from a friend. I went to Dajibanpet, which has an array of Savaji places. It was great food, unique in taste.”
Praveen Kathare, who runs Ambika Savji Hotel, in Sal Oni, Dajibanpet, said, “We have been running this place for 34 years. My father Ravindrasa started it. We have loyal customers coming here for decades,” he said.
The eatery serves 60 to 70 customers a day. Women prepare most dishes and men make the dry items. Popular items are khara boti, jolada rotti or the Savji special chapati.
Raghavendra Bhandage, who runs Vijaylaxmi Savji Khanavali on Lamington Road, is among those who have a steady clientele. His place is 17 years old.