who plans his daily commute to office around eateries he wants to try out people generally go via marathahalli because its shorter but i travel via hoodi because marathahalli doesnt have any eateries while the plan to visit the continent had been on their mind for quite some time the couple decided to postpone it because we hadnt got reservations at central restaurant in peru lima the first time wed made our plans chortles basu and that hunt of his has seen him driving in and around bengaluru and to places like bidadi mysuru and mathikere of course the experience of trying the food albeit the expense was worth it all food served here is vegetarian but what i like about temple food is the fact that its made using local ingredients because i was their first customer i got to see the kitchen and how the dish was made says ponappa his hobby he says has helped him establish relationships with small eatery owners he doesnt mind travelling the distance or waiting early mornings for the eateries to open temple food is another thing that gets ponappa behind the wheels joy basu former management consultant and current owner of caf of joy is currently on an extended trip across south america with her husband prithvi shergill thats the best way to live breathe and assimilate the place making reservations however wasnt too easy theyve ridden to places as diverse as mulbagal sakleshpura kochi and mahabaleshwar looking for local specialties food rides kripal amanna is the founder of the biker gourmet club he took us to this small houseeatery run by this aunty and that experience was out of the world i live in whitefield and my office is in yemlur i have their numbers and on days i feel like eating their food i just have to call them and they keep the food aside for me eat what the locals eat i eventually managed to get a reservation there on the day i arrived in colombo december 25 and i had to make do with a booking for 1130am because they didnt have any other slots available he recalls researchif you were to ask them people who travel for food will say that it is diligence persistence and onetrack focus for seeking out the best food experience is what separates them from other travellers in hoodi i recently discovered a new eatery thats called shri chowdeshwari mudde oota i once landed at hanumanthu hotel mysuru before 5am even before theyd opened for the day just because i wanted to try their pulao owned by chef virgilio the restaurant is ranked among the worlds top 50 restaurants and is known for food that celebrated the biodiversity of peru i had to make repeated calls months before the trip to get a table else whats the point of visiting it wonders radhakrishnan pulao prasadam and other eatsa communications manager pratvii ponappas mornings on some days start as early as 3am