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Bengaluru's Rameshwaram Cafe introduces Panchamrutha dish inspired by temple traditions: Report

Bengaluru's Rameshwaram cafe introduces ‘Panchamrutha’ on its menu, inspired by temple prasad, combining milk, honey, sugar, curd, ghee, bananas, and more.

Published on: Jul 25, 2024 11:00 AM IST
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Bengaluru’s beloved South Indian culinary hotspot, The Rameshwaram Cafe, has unveiled a new addition to its menu: the Panchamrutha. This dish, paying homage to temple traditions, is a testament to the cafe's commitment to authentic South Indian flavours, Times Now reported.

The Panchamrutha, priced at  ₹100 per bowl is available from 7 pm onwards at outlets of The Rameshwaram Cafe in Bengaluru. (File Photo)
The Panchamrutha, priced at ₹100 per bowl is available from 7 pm onwards at outlets of The Rameshwaram Cafe in Bengaluru. (File Photo)

The operational head of The Rameshwaram Cafe, spoke to reporters and explained the inspiration behind the Panchamrutha, saying that South India is renowned for its temples, each offering unique prasadams reflecting their deity's preferences. Our cafe is akin to a temple for us, with customers being revered like gods, he said.

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The Panchamrutha, priced at 100 per bowl and available from 7 pm onwards, derives its name from 'Pancha' (meaning five) and 'Amrita' (the nectar of gods). It blends milk, curd, honey, sugar, and ghee in equal measure, supplemented with bananas, tulsi leaves, dry fruits.

The operational head elaborated on the preparation process, emphasizing its authenticity, and saying that the restaurant uses only natural ingredients and ensures each batch is freshly made and never stored. This ensures the richness and purity of the dish, he said, as quoted by the publication.

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While the Panchamrutha has sparked mixed reactions on social media, with some saying the restaurant should not charge money for a temple prasadam, the official noted the positive reception among diners, saying that they appreciate and savour the cultural experience offered by the cafe.

The cafe has recently been in the news after it saw an IED blast in one of its Bengaluru outlets, along with other recent events such as coming under fire for storing expired goods and catering for high profile events including the recent Anant Ambani - Radhika Merchant wedding in Mumbai.

 
ABOUT THE AUTHOR
Yamini C S

Yamini CS is a Senior Content Producer at Hindustan Times with nearly six years of experience in digital journalism. She is part of the India News desk, where she works on a wide range of stories cutting across civic issues, city-based developments, politics, governance, public policy, breaking news, trending topics, and international affairs that have an impact on India. Her role involves tracking fast-moving developments, verifying information from official and on-ground sources, and presenting news in a clear, accessible format for a digital-first audience. A significant part of her work includes handling live blogs during major news events, such as elections, court verdicts, political developments, civic disruptions, protests, weather-related alerts, and unfolding national or international incidents. Through live coverage, she focuses on timely updates to help readers follow complex stories as they evolve. Before moving to the broader India News desk, Yamini was associated with the Bengaluru desk at Hindustan Times, where she extensively covered urban governance, infrastructure, traffic and transport issues, weather events, public grievances, and civic administration in the city. This experience strengthened her grounding in city reporting and sharpened her focus on citizen-centric journalism. She began her career as a correspondent with Reuters after completing a postgraduate diploma in journalism from the Indian Institute of Journalism and New Media. Her early training instilled a strong emphasis on accuracy, sourcing, and news ethics, which continue to shape her reporting style. Outside of work, Yamini enjoys reading across genres, listening to music, and spending time with her family, which help her maintain balance in a fast-paced newsroom environment.

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