October 27, 2009 Slideshows

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Back of the House at Mayuri 

Step in the kitchen at Mayuri in Creve Coeur. Read Ian Froeb's review, "Chile Reception: Ian goes for the burn with Mayuri's Indian cuisine." Photos by Jennifer Silverberg.
LN Rao Chilakala, co-owner of Mayuri. His partner is Dayaker Beravolu, who is based in Texas where they have two more restaurants. Rao used to be a senior software engineer at Enterprise, but always wanted to be a restaurateur. So, after twelve years in
The Indian food lunch buffet has become an expected standard.
Naan, an Indian flatbread, not unlike a pita, is available at the buffet lunch.
Seconds? Thirds? It’s easy to gorge at the buffet. They also have mango lassi at the buffet at no additional charge.
Chef Venkateshwarlu specializes in south Indian cuisine. Here, he is building a dum biryani from the dinner menu. The dum biryani is basmati rice cooked with special sauce and served with raita, curry sauce.
This chili chicken appetizer is available in two different styles of preparation. This is the Indo-Chinese style, made with soy sauce.
And this chili chicken is the Punjabi style, which has a bit more heat.
Another appetizer, the Baby Corn Majestic, is an original recipe brought here by Head Chef Nagabhushanam, who was a chef at the Hotel Viceroy in Hyderabad, India.
The Dum Biryani. Diners can choose from three different kinds: the vegetable, chicken or mutton dum biryani.
Dosa, a rather huge rice flour crepe, often stuffed with your choice of fillings, is served with sambar, coconut and ginger chutney.
Medu Vada, donut-like in appearance, are deep fried lentil cakes.
Honey drenched desserts can be a fabulous end to a savory and spicy dining experience.
Head Chef Nagabhushanam, looking very serious in the kitchen at Mayuri.
Head Chef Nagabhushanam looking less serious and enjoying his work at Mayuri in Creve Coeur.
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LN Rao Chilakala, co-owner of Mayuri. His partner is Dayaker Beravolu, who is based in Texas where they have two more restaurants. Rao used to be a senior software engineer at Enterprise, but always wanted to be a restaurateur. So, after twelve years in
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