Dining
BY DACIA GARCIA
Customers can nd a range of entrees on the menu from di erent regions in India.
From left: Anil Bashyam is the executive chef at Suprabhat and Chenchu Krishnan owns the restaurant.
PHOTOS BY DACIA GARCIA COMMUNITY IMPACT
Suprabhat o ers authentic Indian food, atmosphere
The eatery has an area reserved for guests in need of wheelchair accessible dining.
and vegan o erings. The business does not use any eggs, meat, arti cial avors or colors in its products, as stated on its website. The menu features cuisine from Uttar Thali, or Northern India, and Dakshin Thali, or Southern India. Krishnan said dosas, an entree similar to a crepe, are the most ordered menu item. What else? The business o ers catering and private event services. The restaurant is accommodating to customers with food allergies as well as diners with disabilities, Krishnan said. “For me it’s not about the money,” Bashyam said. “It is about the food and the people I am serving. I want them to enjoy the food.”
From colorful murals decorating the walls and straw trimming outlining Indian agriculture throughout the restaurant, Suprabhat transports customers to India with its traditional dishes and atmosphere. The backstory The restaurant has been serving vegetarian cuisine since 2013. Owner Chenchu Krishnan took over the business in 2021 after working in the hotel industry and looking to grow his passion for provid- ing the right food for the right palette. On the menu Head chef Anil Bashyam personally designed the restaurant’s menu, which specializes in vegetarian
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9225 W. Parmer Lane, Ste. 108, Austin www.suprabhataustin.com
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CEDAR PARK FAR NORTHWEST AUSTIN EDITION
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