Of these, six are located in Malaysia, the first of which opened in Bangsar, Kuala Lumpur, in 2003.

The others are at Suria KLCC, Lebuh Ampang and Brickfields in KL, Central i-City Mall in Shah Alam, and in Petaling Jaya.

General manager Dorairaj Rengasamy says Saravanaa Bhavan takes utmost care in maintaining the authenticity and consistency of its food and, as such, most of their ingredients are imported from India.

“Our chefs are also from there, and each of them has their own specialisation, be it in northern or southern Indian cooking,” he tells FMT.

Saravanaa Bhavan also has health-conscious diners in mind. These patrons will be pleased with the latest addition to their menu – the ragi dosa, which is made from finger millet flour.

“Ragi is rich in fibre and contains various nutrients,” says Dorairaj.

This dosa comes with different fillings and is served with three types of chutney: tomato, coconut and mint, which represent the three main colours – saffron, white and green – of the Indian flag.

The phulka, a puffier version of chapati, is another option for those looking for a healthy meal.

“It’s made from wheat flour and we don’t use oil at all,” says Dorairaj.

Saravanaa Bhavan also doesn’t use eggs in their dishes, which can be made vegan upon request.

For those who prefer big meals, the thali sets are a great choice.

“It’s basically rice served with about 11 different dishes, which include rasam, vegetable poriyal, sambar, mango pickle, curd and payasam,” Dorairaj says.

He adds that they have both northern and southern Indian thali as well as mixed sets.

Some of their other popular dishes are idli, a steamed rice and lentil patty; kadai paneer Punjabi, a cottage cheese dish made with a blend of spices; and chana bhatura, which are big, fluffy fried bread served with chickpea curry.

“The paper roast, which is a crispy rice crepe, is also another of our speciality dishes,” Dorairaj shares.

Vegetarian biryani is also on the menu, as are various faux meat dishes which, interestingly, are not offered in their outlets in India.

Then there are the beverages. Saravanaa Bhavan’s masala tea, which comes in a small tumbler, is rich and delicious and has the right combination of spices.

“We use cow’s milk in all of our drinks, even in Milo,” Dorairaj points out.

Customers who prefer a refreshing drink after their spicy meal should try the Triveni juice, which is a delightful mix of grapes, pineapple and ginger.

The restaurant also serves filtered coffee and lassi. “Our mango lassi is also popular and gets sold out pretty quickly,” he says.

Those looking for a tasty, affordable vegetarian meal should definitely pay Saravanaa Bhavan a visit.

The meditative music played in the background creates a relaxing atmosphere in which one can enjoy a pleasant dining experience.

Customers who prefer to have their food delivered can place orders via GrabFood or Foodpanda, or by contacting the nearest Saravanaa Bhavan outlet.

The outlets are open from 8.30am to 11pm, except for those in Suria KLCC and Central i-City Mall, which operate from 10am to 10pm.

All Saravanaa Bhavan restaurants are certified halal.

For more information on Saravanaa Bhavan, check out its website, as well as Facebook and Instagram profiles.