A row of open-fronted dhabas lines the lower end of the lake, facing the boat landing. Each does more or less the same thing — grilled trout, karahi, dal, fresh parathas, and sweet milky tea — and the differences between them are negligible. Prices are low by any standard.
The trout is the thing to order: caught the same morning from the lake or the nearby hatchery, cooked over charcoal, and served with a squeeze of lemon and green chilli. Eating here in the pine-scented air, with the lake glittering a few metres away, is one of the small pleasures of Banjosa.