Is it a restaurant or is it God’s Abode? Down in the basement of the Hindu Temple Society is a hidden gem where you can get the most amazing South Indian food and sumptuous dosas and vadas you will see in your dreams.
Browsing: South Indian food
Who would have thought Tribeca would turn into an outpost of Southern cooking – dosa, uttapam and sambhar, that is! For those who thought they have to go to Chennai or at least to Jackson Heights or Curry Hill for their sambhar and dosa hankerings, the place to head to is – Whole Foods Market.
Early immigrants would have just about fainted if they had heard that America’s tres chic Whole Foods supermarket has now got their finger-lickin’ fiery sambhar and choice of dosas and uttapams too.
Hari Nayak’s Semolina Dosa with Pulled Butter Chicken with Brie Cheese – recipe!
Sacrilege or a seduction? Chocolate Dosa!
The other day wandering in the pleasurable desi by-lanes of Jackson Heights, admiring the mounds of mangoes, lychees and papayas, I stopped at Dosa Delight, a small family-type vegetarian eatery. There along with the traditional idli, medhu vada and Pondicherry Dosa was – Chocolate Dosa!
Now this is not a gourmet city restaurant but a tried and tested homey Southern outpost. So how did something as contrary as Chocolate Dosa find its way here? And could I have a taste?
Foodies, there’s yet another new Indian restaurant in Manhattan – Benares, a cool, contemporary space where you can indulge in regional specialties from many parts of India. In a preview peek at the new eatery which seats 89 diners, one is struck by the sleek, haldi-yellow interiors highlighted by multicolored lamps and beautiful old Benarsi saris framed on the walls.
Peter Beck, who’s previously cooked up a storm in the kitchens of New York restaurants Chola and Tamarind, is the chef at Benares. The name Benares gets you slightly off-kilter – isn’t that city supposed to be a vegetarian paradise? This Benares has everything from seafood to Cornish hens to red meat in abundance, besides meatless fare.
Zambar, a restaurant in Vasant Kunj in New Delhi, is an exploration into South Indian coastal cuisine, highlighting the catch of the seas – prawns, fish and crab with authentic recipes from the four southern states of Tamil Nadu, Andhra Pradesh, Kerala and Karnataka. The dishes are a union between fresh seafood and pungent spices and ingredients including lime, tamarind, chilies, peppers and coconut milk. So till you can get to go and try Zambar yourself, here are two recipes for you from the chef to try at home.