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It's raining dosas!

Explore the realm of dosas in this food fest!


IT'S THE perfect crossover dish! The best of Italian (pizza) and South Indian (dosa) cuisines come together in a fascinating fusion.

Part of the "Dosa 16 Plus" festival, currently on at the Coffee Pot at The Residency, this particular variety is worth many bites.

A crispy dosa base with a topping of capsicum, tomato sauce and cheese, this one's definitely not for the calorie-conscious.

For them, the chefs have rustled up dosas made of ragi (for diabetics too), kambu and cholam.

The fest, which starts today, is open till April 25.

Instead of hosting this as a separate fest, the hotel has merged it with the regular dinner buffet.

The heavenly chutneys, seven of them to be served every day, and the aromatic sambars (you get a choice of three), make for great accompaniments.

On offer are til, groundnut, beetroot, coconut, tomato, kariverpilai, dal, pumpkin, corriander chutneys and the like. For non-vegetarians, two meat-based gravies will add to the dining experience.

The paneer dosa is a little on the spicier side, but the cheese podi dosa, a delicious combination of cheese and good old idli podi is a must try. The dosa is no big shakes, but the fine podi-drenched cheese strings that swirl out, make it irresistible.

The vegetable dosa is low on spice and the individual flavour of the vegetables used comes out.

The special Azhagar dosa from Tirunelveli brings back memories of temple visits. The generous use of cumin, pepper and coconut pieces in the dosa makes it a feast for the taste buds. Thank cook Rajan for that. After 20 years of making dosas, he knows what clicks.

Ragi keerai adai, unlike its regular cousin, did not leave one feeling heavy. The thandu keerai in the batter lent its own taste to the dish.

Non-vegetarians can choose from kheema dosa, omelette dosa, kozhi varutha kari dosa, mutton pepper fry dosa, rava egg dosa and chicken tikka dosa.


The highlight of the festival is undoubtedly the ice cream dosa.

A delicious rip-off of the enormously popular Chinese fried ice cream, keep this one for the last.

The effect of a dosa soaked in ice cream, with honey and nuts drizzled on top, completes the dosa platter.

Of course, you'll feel terribly guilty for binging after wading your way through the entire course.

But, if it's any consolation, the chef says they use non-cholesterol oil (wow!) and a mix of ghee (there goes all your happiness).

The dosas will be made on the spot and to order.

So, if you want a smaller dosa, one that has more filling or ennai illame, go ahead and tell the cooks. They'll rustle it up in minutes.

The Dosa 16 Plus comes to you at Rs. 285 (nett). For kids below 12, it is priced at Rs. 185.

For bookings, contact: 2201234.

SUBHA J RAO
& K. JESHI

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