Posted 09 September 2002 - 08:57 AM
I was terribly dissapointed.
Dosas are one of my favorite foods. It is a pity that Indian restaurants in NYC have really not shared the magic that can come with each bite of a Dosa. Some friends of mine that have traveled to India and had loved Dosas even before making that trip, came back never wanting to eat American Indian Dosas again. There is such a marked difference.
Why is that so? What makes them so different?
Where do you find your favorite Dosa?
What are you looking for in a good Dosa?
What do you think the perfect Dosa should be like?
What should the Sambhaar have in it? What consistency should it be?
What should the chutney be like? What chutneys would you like to eat it with? What do you think are the authentic companions to a Dosa?
Posted 09 September 2002 - 09:13 AM
Bad Dosas at Tamarind
I was told yesterday in confidence that the thread above was responsible for getting the South Indian Platter with Dosas and Idli removed from Tamarinds lunch menu. I will call the restaurant after 1 PM and check about this fact.
I was also told that the Idlis and the sambhaar were prepared at least a week in advance. And how I was correct in assuming that the Idlis were frozen and then microwaved. They most often only refrigerate them, but when they are getting too old to be left in the refrigerator, they were frozen. Hopefully now it is a non issue.
But this is one of the many reasons that I have found few if any good Dosas or Idlis in the US. There are certainly some good places serving good Dosas... but I have yet to find any that come even close to the quality and consistency one finds at Sagar and Woodlands and Dasaprakash in Delhi.
Posted 09 September 2002 - 09:20 AM
When the Sambhaar is available, it too is the best I have eaten in the US...
But the Dosas are SUPERB!
Well, even in the Hamptons, I find myself craving these Dosas... one would imagine I would be up for trying something new... but knowing that I can go to Hampton Chutney, I find myself quickly at their store front... and eating Dosa in the grass outside. So, for those that commute between NYC and the Hamptons, nothing is lost.... The best Dosas are available in both places. Hampton Chutney makes the best Dosas... the classic recipe is great. The others are wonderful.
The filling in the classic recipe is quite authentic. In fact more so than most South Indian restaurants today. The chefs simply do not care to make the filling authentic. The few I have spoken with blame it on their Bangladeshi crew and how they do not care to follow the exact recipe. I have always told the chefs its their name being maligned. I wish someday some of these great chefs will understand how the dishes carry their stamp.. and in the end, no matter who really cooked the dish, the chef carries the burden... good or bad.
Posted 13 September 2002 - 12:22 PM
Any thoughts on Dosaria, on 6th or 7th? We're considering eating there before a Sunday matinee in the area -- my aunt keeps kosher, we're tired of Teresa's, and I refuse to go back to Miracle Grill.
Posted 13 September 2002 - 12:58 PM
I gather Pongal,Dimple and one other restaurant in Lexington Ave. area
......-- my aunt keeps kosher, we're tired of Teresa's, and I refuse to go back to Miracle Grill.
are kosher places that serve dosas. Take your pick.
Posted 13 September 2002 - 03:13 PM
Posted 20 June 2014 - 11:22 PM
Hi friends.. Are you dosa lover? Tell me which flavor of dosa you like to eat in south Indian restaurants.
Posted 21 June 2014 - 07:09 PM
Tell me which flavor of dosa you like to eat in south Indian restaurants.
Onion Chile Rava Masala Dosa (I usually get a at Saravannas in Manhattan).