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Delectable dosa
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Ever tried eating a dosa with olives, jalapenos, mushrooms, salsa or kheema stuffing? Do it now at `Encounters', Hotel Taj Krishna, where a dosa promotion is currently on.
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THE APPETISING sound of shhhhh... welcomes you as you walk into `Encounters - Flavours of the World', the round-the-clock coffee shop at Hotel Taj Krishna where a `Dosa promotion' is currently on. Do not miss the `Dosa gallery' at the entrance. Take a glance and the display could be mistaken for the innumerable paintings or photographs that beckon you to any of the umpteen tiffin centres spread across the city. But observe closely and you will notice that they are no paintings or photographs that are framed. Innovatively done by Sous Chef Sachin Joshi, they are real dosas, framed and displayed.
Once inside, the sound greets you once again and the smell of cooked batter and vegetables is still fresh in the air. Surrounding you, a handful of foreign guests busy trying to tuck in our very-south dosa with a fork and a knife can be spotted. "This is only a promotion, not a festival," insists Sandeep Singh, assistant restaurant manager. "We are trying to promote a south Indian dish among our European and American guests who are used to their pastas, pizzas and grilled chicken, by offering them less spicy dosas," he says.
"And, we are aiming at an interactive kitchen wherein our guests can pick what they want to eat in a way they choose to," adds Chef Joshi.
What you get here is no regular dosa with the usual aloo stuffing in it. There are quite a few exotic ones under four different categories - Indian, Mexican, Thai and Chinese with about four varieties each in the last three categories. Try out different permutations and combinations from among the 34 varieties (of Masala dosa, Rawa dosa, Set dosa, Paper dosa, Pesarattu and many more) by specifying the mixture and the amount of stuffing you want to have in your dosa(s). By blending the Indian and the Thai you can arrive at Thai Veg Green Curry stuffing dosa, a delectable recommendation by Chef Joshi for vegetarians!
TRY IT OUT: A departure from the regular.
"Perhaps, you can get a paneer dosa, a cheese dosa, or a mushroom dosa elsewhere, but you may not be able to get a Roast Chicken and Cheese Calzone dosa, Thai Chicken and Lemon Grass with Red Curry, or Chicken Tikka Makhani Dosa," says Singh. "In the vegetarian category, we have this pizza dosa which is a big hit," he adds. Also check out the Mushroom Peppers and Cheese with Napolitaine Sauce, Corn Kernels with Salsa Ranchers and Honey Chilli Potato with Spring Onion-Garlic Sauce dosas in the same category.
Adapting jalapenos and salsa to a very-Indian dish is a tough job and the chefs managed to do it well. Prawns, paneer, American corn, baby corn, mushrooms and cheese are other major ingredients one can add to the stuffing. And, if you want something as exotic as a dosa stuffed with olives and jalapenos, walk across to the counter and tell the chefs about it. They will do it for you. While the vegetarian dosa platter is priced at Rs. 145, the non-vegetarian costs Rs. 185 (excluding the taxes) and both come with unlimited Pepsi.
"Hyderabadis, especially the young crowd, do not mind experimenting with food. They have the money, and do not mind trying different flavours of the world. For those who cannot go globetrotting, we want to bring the world here. After 11 p.m., youngsters enjoy eating here as they can let their hair down without bothering about what they wear or how they eat. They can be themselves, dancing to the loud music played then," says Singh.
So, if you are ready to accept their idea of "breaking away from the concept of eating dosa just for breakfast", head to the restaurant where dosas will be served straight out of the tawa between 3 p.m. and 12 p.m.
SHANTI NANISETTI
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