On a roll

On the menu card you can browse through all the varieties — cheese masala dosa to uttapa,idli to tomato omelet — at half the price that any glittering restaurants on MG Road would offer.

It was 1987 when Lineman Anand Rao to sustain his family of three kids and also the family of two of his brothers decided to venture into the business of preparing dosas. Short on finances,Anand and his wife Asha had to rent out utensils and choolha for Rs 100. “ Those were times when my salary was not enough to sustain my family. Inspired from a gadiwala selling wadapav,we too decided to start the same,” says Asha Gavhane. Gavhanes’ love for masala dosa comes from Anand Rao’s fascination for the south Indian cuisine.

Even after 22 years the price at Gavhane’s is a minimal from Rs two to Rs 15. The couple’s son Dinesh Gavhane today runs the business. With their home at two minutes distance from the place of trade,the Gavhane are always ready with a fresh – just out from the oven stock. “As the first stock is over and Dinesh needs more stuff he calls us at home and then we start preparing again,” says Asha. Instead of a grinder,The Gavhanes still use the traditional seel batta to crush the spices. “ You can say it is the stone effect. You can never get the same taste from a machine,” says Asha.

The gaadi that is at the galli from 5 till 11 in the night has to its credit the sale of over 150 items per day.