Dosa

As I am writing this post, I am viewing 'Culinary Escapes' on Foxlife TV Channel. It features San Francisco in the US. 

It was pleasure to view Sreejith Gopinathan, chief chef at Taj Campton Hotel in the city. He demonstrates a few Indian dishes. 

It reminds me of Gandhidoss (or was it Christu Gandhidoss or simply Gandhi? I don't remember). He was a Mauritian Indian culinary expert specialised in Dosa, a popular and common food item in southern states of India. I remember how I used to be a bit disappointed at the restaurant when told, "Sorry sir, no dosa service this time, as Gandhidoss has gone home on vacation".

Whether it is Gaborone, Durban, Vadodara or Phnom Penh, dosa seems to be a priced food item not only among us Indians but also others in our global village, rather global city.

San Francisco also reminds me of Sayee, my maternal uncle's son, who worked there. He is a US educated computer engineer.

Coming back to dosa made in restuarants, the best ones that I have ever had were made in a small Udipi restaurant owned by a Brahman gentleman in Tripunithura, a suburb of Ernakulam in Kerala. If I remember well, each dosa with delicious healthy side dish (sambar and coconut chutney) cost just one ruppee; it was in the early 1980s. Good old days!