Review + Slideshow: Mayuri

by

JENNIFER SILVERBERG
  • Jennifer Silverberg
My review of the Indian restaurant Mayuri is now available online. Mayuri is located at 12513 Olive Boulevard in Creve Coeur, in the space previously occupied by the Indian restaurant Ruchi. For more information, call 314-576-7272 or visit the restaurant's website. In this week's Back of the House slideshow, Jennifer Silverberg shows off the restaurant's lunch buffet and takes you into the kitchen.
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 St. Louis, his dream has been realized. See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG
  • Photo: 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 St. Louis, his dream has been realized. See photo slideshow from Mayuri.

The Indian food lunch buffet has become an expected standard. See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG
Naan, an Indian flatbread, not unlike a pita, is available at the buffet lunch. See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG
Seconds? Thirds? It's easy to gorge at the buffet. They also have mango lassi at the buffet at no additional charge! See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Seconds? Thirds? It's easy to gorge at the buffet. They also have mango lassi at the buffet at no additional charge! See photo slideshow from Mayuri.
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. See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • 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. See photo slideshow from Mayuri.
This appetizer, chili chicken, is available in two different styles of preparation. This is the Indo-Chinese style, made with soy sauce. See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • This appetizer, chili chicken, is available in two different styles of preparation. This is the Indo-Chinese style, made with soy sauce. See photo slideshow from Mayuri.
And this chili chicken is the Punjabi style, which has a bit more heat. See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG
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. See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • 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. See photo slideshow from Mayuri.
The Dum Biryani. You can choose from three different kinds, the vegetable, chicken or mutton dum biryani. See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The Dum Biryani. You can choose from three different kinds, the vegetable, chicken or mutton dum biryani. See photo slideshow from Mayuri.
Dosa, a rather huge rice flour crepe, often stuffed with your choice of fillings, is served with sambar, coconut and ginger chutney. See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Dosa, a rather huge rice flour crepe, often stuffed with your choice of fillings, is served with sambar, coconut and ginger chutney. See photo slideshow from Mayuri.
Medu Vada, donut-like in appearance, are deep fried lentil cakes. See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG
Honey drenched desserts can be a fabulous end to a savory and spicy dining experience. See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG
Head Chef Nagabhushanam looking very serious in the ktchen at Mayuri. See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG
Head Chef Nagabhushanam looking less serious and enjoying his work at Mayuri in Creve Coeur. See photo slideshow from Mayuri. - PHOTO: JENNIFER SILVERBERG

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