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Fusion dosas, anyone?

Decking up the good old dosa is the fad now. At GG's, diners get to partake of an assorted selection of this ubiquitous dish


THIS QUAINT little eatery has banked on word-of-mouth publicity to announce its presence.

Nestled inside the plush stretch of Race Course near Raheja Enclave, it's difficult to notice it.

It's not a regular lunch and dinner outlet, but one specialising in snacks, Mexican dishes and desserts. Of course, for office-goers, it offers power lunches too.

A year after its quiet launch, GG's (Ph: 2389802, 2222991) has started a dosa counter in the evenings, offering varieties of this ever-popular South Indian dish.

In keeping with the trend started by hotels and other eateries, GG's offers 10 varieties of dosa, including egg and chicken masala dosa.

Others on the menu are plain dosa, masala dosa, onion dosa, podi dosa, mushroom dosa, onion cheese dosa, paneer cheese dosa and, onion cheese and capsicum dosa.

Bite into the paneer-cheese dosa and you will get the taste of raw paneer, not the fried variety. The taste of paneer grows on you with every bite.

Their mushroom dosa, unlike the spiced up one you normally get to taste, actually allows the flavour of the mushroom to seep into your taste buds.

The dosas are a little heavy on oil, apparently due to requests from customers.

The fusion dosas are preferred by the hip crowd. The older lot apparently like to stick to the tried and tested plain, podi, onion and masala dosas.

"The chicken and egg dosas have caught the attention of youngsters, with many of them opting for it," says Geeta Guruswamy of GG's.

The chicken masala dosa has a generous sprinkling of shredded chicken, onion and tomato and tastes quite different. Accompaniments are coconut chutney that tastes just like what you make at home, onion-tomato or mint or corriander chutneys and sambar.

The café also offers poondu kozhambu, which comes at Rs. 6 a serving. A little heavy on spices, you need to acquire a taste for this.

Plans are in place to find a place for pasta in the menu, Geeta says, adding she also wants to start a breakfast counter offering waffles and pancakes.

"But, space is a constraint," she rues.

You cannot call the desserts perfect accompaniments to the dosas, but try them anyway, for they taste great and are economical too.

Geeta makes most of the desserts.

The USP of this café seems to be its pricing and, of course, the homely food.

"That is intended," says Surendar, Geeta's son, who runs the eatery.

The dosa counter also attracts evening walkers.

"A few did mind the presence of non-veg dosas in the menu and went away unconvinced even after we told them they were cooked separately," they say.

SUBHA J RAO & M. ALLIRAJAN

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