Hello Gibbons!
We have quite the story for you today!
My family and I took a trip to the “legendary” A2B, which opened quite recently, so we went to check out what all the hype was about!
A2B, or Adyar Ananda Bhavan, has been a name to know for locals and food enthusiasts alike, and it’s easy to see why. Founded around 30 years ago by the late K.S. Thirupathi Raja in the bustling metropolis of Chennai, A2B has transformed from a humble snack stall into a popular chain that serves up the best of South Indian cuisine. The name “Adyar Ananda Bhavan,” which translates to “The Neighborhood House of Bliss,” perfectly captures the restaurant’s warm and welcoming vibe. From the moment I walked in, the laid-back atmosphere and focus on comfort were immediately visible and felt.
The interior of A2B is designed to offer a relaxed dining experience. The décor effortlessly blends traditional Indian elements with a simple, modern touch. The spacious layout makes it easy to move around without feeling cramped, and the cleanliness stands out, which is always a plus. There’s even a screen showing how some dishes are prepared, adding a touch of culinary transparency that’s both entertaining and mouthwatering. It’s like a food theater, but without any drama.
Review of Dishes:
- Mango Lassi:
The Mango Lassi was a delightful start to the meal. Made from ripe mangoes, yogurt, and a dash of cardamom, this classic drink strikes a perfect balance of sweetness and creaminess. It was served chilled, which was especially refreshing after the heat of the spicy dishes. Admittedly, the bright orange hue was a bit of a surprise (I’m more accustomed to the pale yellow version my mom whips up), but the taste? Absolutely delicious. The garnish of nuts and saffron took it to the next level, making it a treat I could drink all day on a summer afternoon. - Kothu Parotta:
Ah, Kothu Parotta – a street food staple that’s loved throughout India. The dish, made with shredded flatbread and spicy curry, came with a delightful aroma, but the taste… not so much. The parotta itself was a bit too dense and charred for my liking, leaving it bland and a little hard to enjoy. The korma and raita did their best to add some flavor, but the dish was weighed down by excess oil. Sadly, this beloved South Indian fast food classic didn’t live up to expectations. A missed opportunity, but I’ll give it another try next time. - South Indian Thali: The South Indian Thali is supposed to be a symphony of flavors, and while A2B’s rendition certainly had variety, it was more of a jam session. The papad was drenched in oil (not the crispy delight I was hoping for), and the chapathi was greasy enough to make me reconsider my life choices. The kheer (rice pudding), unfortunately, was so sweet it could double as a sugar rush, and the yogurt had a sour smell (though it tasted fine once you got past the sniff test). On the plus side, the rice was perfectly fluffy, and the curry had an excellent texture. But the real star of the Thali? The pickled mango. It reminded me of my childhood in India, and it practically melted in my mouth.
- Ven Pongal and Vada Combo:
Now this was a game-changer. The Ven Pongal, made with rice, yellow mung dal, and ghee, was the comfort food I didn’t know I needed. The rich ghee gave it a creamy texture that was nothing short of heavenly. Paired with the crispy, fluffy Vada—basically a savory deep-fried donut—this combo struck the perfect balance of textures. The Vada was light and airy, which, for me, was the highlight of the meal. If I could, I’d go back just for this combo.
Overall Experience and Rating:
A2B (Adyar Ananda Bhavan) certainly has its heart in the right place, offering a solid lineup of South Indian classics. While some dishes hit the mark (looking at you, Ven Pongal and Vada), others weren’t as… wonderful. The atmosphere was welcoming, and the Mango Lassi was a refreshing touch, but there’s room for improvement—especially in terms of consistency and oil control.
All in all, I’d give A2B a solid 3 out of 5 (or 6/10). There’s a lot of potential here, but a few tweaks—especially to the execution and oiliness of certain dishes—could elevate it to the next level.
