The Chef creates divine combinations
The Dosa is one of the most ancient dishes, dating back to the 5th century AD. It is generally believed that dosa had its roots in the Temple Streets of Udupi, Karnataka. Dosa is often pronounced or spelled as dosay or dosai. The savory pancake is eaten for breakfast, dinner, or even as a snack item. Dosas are usually considered appropriate for vegetarians and individuals with wheat allergies. They also appeal to the health conscious, as they are usually high in carbohydrates and low in calories and fat.
Can you believe that Idli has a 2000 year old history?? Idli (and the process of steaming) was known in India by as early as 700 CE. Early references are available in the history of idli being in use in the northern as well as southern areas of India. Idlis are a great source of carbohydrates and proteins. As it is steamed, fat content is low and it is easily digestible.
South Indian cuisine is Rice based. Rice is combined with lentils to make wonderful dosas, idlis, and vadas. Besides being delicious, they are known for being nourishing and digestible (due to the fermenting process).
South Indian Chutneys are extremely flavourful and can contain a myriad of tamarind, coconut, peanuts, dal, fenugreek seeds, and cilantro. Seasonings aren’t meant to overpower or mask foods but rather to enhance natural flavours and to encourage the subtle blending of the combined vegetables. Vegetables are also prepared in more health conscious ways, such as steaming. Deep-frying is rarely used in the cuisine of this region.
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