Online edition of India's National Newspaper
Thursday, Nov 18, 2004

About Us
Contact Us
Metro Plus Hyderabad
Published on Mondays, Tuesdays, Wednesdays, Thursdays & Saturdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi   

Printer Friendly Page Send this Article to a Friend

Dosa Dhamaka

Where the dosa defies its definition...


THE BEST way to enjoy a dosa at the Taj Tristar is to forget everything you've known about them so far. For here dosas defy their very definition to become delightful renditions of an art - rather an oft-overlooked science - chef Janaki Raman seems to have so well perfected.

Surprisingly light, just a bit sour and incredible crispiness are qualities typical of any good dosa, but at chef Raman's hands dosas are not just that, in fact with such fillings as American Chopsuey or Baked Beans they become something else - so intriguing, one can actually wolf down as many just to capture the flavours that fuse into one another.

Take the Red Chilly Roast Dosa, for instance - it is a violent sport, potent enough to make one go green all over if he or she is not adept at handling chillies. The American Dosa, which is sautéed, shredded vegetables and cottage cheese tossed in Szechwan and Mayonnaise sauce, is another delight - very fusion in taste, very American in looks.

Be it the Mexican Roll Dosa or the Crispy Chinese Cottage Cheese Dosa, they're as incredible as irresistible as the other.

Says Taj Tristar General Manager, Pradeep Kumar Dutt about the ongoing dosa festival, "There are over 50 varieties of dosas to choose from, a task that's not quite easy to accomplish in one evening!" Hot-selling favourites will be included in the menu shortly.

The expansive range of flavourful fusion dosas at the 11-day festival at Galaxy (Coffee Shop) has attracted dosa lovers by droves - who are snacking, dining and even taking away some for next day's breakfast.

The open-air kitchen offers a scope for those interested to master the art of making dosas more interesting that they've ever been. Says chef Janaki Raman, "The filling is made on top of the dosa." First, the dosa batter is poured, and then the ingredients of the filling are put on top and the mixture cooked until the dosa is done.

With 20 varieties of mind-altering chutneys and smabhar that one can consume a bucketful or two, `Just Dosas' is just so less about dosas and about everything else: It's about fresh, new ideas. Only they are wrapped in paper-thin dosas!

SOUVIK CHOWDHURY

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to : thehindu@vsnl.com   Copyright © 2004, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu