![]() A rouge-tiled ceiling slopes from fifteen feet at the restaurant’s interior to the top of air conditioning units abutting its windows. Over the windows rattan screens have been drawn down, the wicker-shaded lights hanging above individual tables left unlit. Onset of monsoon season coincides with Deepavali, the Festival of Light. The Karnataka skies are scumbled in dark grey cloud. A young waiter in black hair and moustache, dark brown skin, folds rust-colored napkins by holding them up to chest-level against his white, rouge-bordered sherwanee. ![]() ![]() ![]() Now the “butter chicken” arrives in a rust-rouge sauce with side plate of tan chopped onions. Author’s luxurious two cups of sweetened coffee arrive in a thermos, his lassi (curd drink) in a glass, his mineral water in a plastic bottle. In keeping with South Indian practice the plates are metallic and shaped for finger usage, though silverware has also been provided. The decorous dining hall is decorated with earth colors: rust/rouge/black/tan tablecloth, matching rust napkins. His thirsty indulgence consists of ordering coffee and water and lassi to go with butter chicken and roti. Upmarket Bangalore, Hotel Broadway: author’s first meal in moderately priced restaurant since registration at Rs.300-a-night Gupta’s Boarding and Lodge.
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