As the sun dips over the horizon, a street corner on Sarjapur Road becomes bustling with activity. Nestled between a bakery and a hot chips store, Rampyari Chaiwala Netaji Bhajiwala is where corporate employees, two-wheeler service providers and daily wage earners come to take a break before going home for the day.
Rajdeep Gupta, who has been running this stall for the last seven years, is from Jharkhand, where his family has been in the namkeen and sweets business for over 100 years.
“Our heritage shop located in Calcutta is 108 years old and was inaugurated by Netaji Shubas Chandra Bose. It is called Lakshmi Narayan Shaw & Sons, and was founded by my great grandfather,” says Rajdeep. He said that they maintain the same standards at Rampyari Chaiwala Netaji Bhajiawala.
Before setting up this shop in 2016, Rajdeep, who came to Bengaluru in 2011, tried his hand at a few jobs, and when none of them were successful, he invested in bringing exclusive things from his hometown to the residents of this city.
Breakfast from Rampyari Chaiwala Netaji Bhajiawala on Sarjapur Road. Photo Credit: Special Arrangement
“We have a breakfast slot from 8 am to 12 noon where we serve Sattu Puri Sabzi, Aloo Chana, Samosa, Dal Kachori, Jalebi And Poha“He says, they don’t serve chutney with their morning batch Samosa Because it is prepared only in the afternoon. barley A mixture of roasted ground pulses and grains, commonly used in northern and eastern India.
Their menu changes after 2 pm Samosa, Dal Kachori, Aloo Bondacashmere bonda (made from potatoes, carrots, beans and beetroot, it is red in color and slightly sweet), vegetable cutlets, onion Vada, Vada Pav, Samosa Pav and cutlets pavThere is another item on their list that is not seen in many places in the city, Litti ChokhaA popular dish in Bihar – dough balls filled with powdered and mashed lentils, cooked on an open grill and then dipped in ghee. they also serve Pani puri And four types of tea – normal, ginger, cardamom and ginger-cardamom.
Making Litti Chokha at Rampyari Chaiwala Netaji Bhajiawala on Sarjapur Road. Photo Credit: Special Arrangement
Rajdeep says his Samosa His are bestsellers and he makes around 2,000 pieces a day – just a handful according to his father, who cooks double that on a daily basis from his shop in Jharkhand.
Rajdeep says, due to their insistence on serving only freshly prepared food to customers, many times they end up throwing away around 150-200 samosas at the end of the day as there is no place nearby to donate them. He says Republic and Independence Days are the busiest times of the year for him as there is huge demand for his samosas and breakfast items from flag hoisters.
Despite its popularity, Rajdeep says there is actually nothing special about his samosa recipe. “We just created it so that young and old can eat it every day without getting bored. The stomach should be filled, the mind should not be filled. (It’s okay to satisfy your stomach, but not to have a hobby). Our stuffing is light, simple and not too spicy – anyone can eat rice and lentils everyday, no biryani,
Samosas at Rampyari Chaiwala Netaji Bhajiawala on Sarjapur Road. Photo Credit: Special Arrangement
Despite the scale of operations, Rampyari Chaiwala Netaji Bhajiyawala is on Swiggy and Zomato.
Making Litti Chokha at Rampyari Chaiwala Netaji Bhajiawala on Sarjapur Road. Photo Credit: Special Arrangement
Making Litti Chokha at Rampyari Chaiwala Netaji Bhajiawala on Sarjapur Road. Photo Credit: Special Arrangement
