What is the search for meat-barber breakfast options in Madurai? Try Amsavalli Bhavan

Amsavalli Bhawan in Madurai is one of the oldest restaurants in the city. , Photo Credit: Murthy ji

This is not yet at 9 am when a man comes in a steel carrying Amsavalli Thukuwali And a cloth bag. The panic of the parcel counters prepared the wind fills the air, and he waits patiently because Uthappam and parotes are being prepared in the kitchen. It is a dinner-time ritual for people in Madurai Thukuwali For a Streetcide Parotta Shop for Salna. However, in Amsavalli, it also occurs at breakfast. The restaurant, which has been in existence for more than 75 years, offers a breakfast menu unlike elsewhere in the city: Think Mutton Liver Curry and Brain Fry. Here, the mutton offal is served for more than an hour from 9.30 am, sold long before it is ready for lunch.

The mutton police in Amasavalli in Madurai served for breakfast with Uthappam and Parotta. , Photo Credit: Murthy ji

Gar Arunraj, the third generation owner of the restaurant on the East Veli Street, says the menu is an extension of his grandfather’s idea of ​​offering Troators, Mutton Samos. PaiyaAnd Rough Tea from 4 am to 6 am. “It was served since our early days,” 47 -year -old says, his main customers were workers in wholesale markets in Nailtipai and Vaithalapai. He said, “There was a stir in the entire neighborhood before 3.30 pm, loaded sacks with men,” they say, they also had a walker in the morning who scored his routine with one cup of his routine. Paiya,

Pre-don snacks eventually gave way to the current menu, that Arunraj says that it is sold by 11 am. The menu consists of a series of mutton offal curry that can be combined with their soft parotus or Uthappam.

Curry comes in small parts, and can be easily polished with two Uthappam. We order almost everything on the menu. Mutton Nenju Chops, a fierce semi-gray of meat, is cooked at a slow pace until it is not soft than their parote, is easily a favorite.

Although more parts were wooed to order, we proceed to other offerings: Eryl kulambuMutton Liver is cooked in a chili and coriander masala base, mutton kidney covered in a spicy masala, and mutton ChukkaSubsequent couples well with their parotta. But highlight mutton is onion KulambuA fragrant curry of meat boiled in shallots. It was best with their coarse uthappams: dip a piece in the curry and wrap it in a small piece of mutton to taste the meat and curry.

Mutton Liver Curry in Amsavalli | Photo Credit: Murthy ji

Our waiter suggests that we try their famous apple milk. Cold sweets of small pieces of apple and thick milk served in a long glass, we realize, cool the palate after the spices attack. Below two parotus, one Uthappam, and many curry plates, we realize why this menu works. Mutton is unmistakable, no matter which part of the day is served.

From 9.30 am to 11 am for breakfast. call out 0452 262 0117 for details.