Friday, June 17, 2005
House of Dosas, Kingsway at Knight St.
Chicken 65 and Dhal-Spinach Vada
Okay, I just love it when a restaurant I've heard good things about lives up to (and exceeds) my expectations. I can heartily recommend House of Dosas. In fact, let me put it this way: just thinking about the meal again makes me salivate, and want to go back. This restaurant specializes in Dosas, a South Indian and Sri Lankan dish that is essentially an enormous thin pancake (like a crepe), made with ground rice and a type of bean that has been allowed to ferment, filled with a curry. House of Dosas has a wide variety of fillings to choose from. I had the lamb dosa. I love the crispness of the dosa and the spicy filling makes it a very hearty meal. Go hungry. Next time I will get a rava dosa (made with cream of wheat and rice flour instead of dal and rice) like the one Bac'n Girl ordered, which has an even crispier texture, that comes out bubbly and lacy as shown in the photos below. They are all served with a dense coconut chutney (white without chili, red with) and sambar, a thin soup for dipping and drinking. This introduction to the dosa was particularly fun because Bac'n Girl's partner (Definitely Not Bacon Boy), who was born in South India, was dining with us, and explained everything on the menu for me. Not to worry though - the restaurant owner, who was serving us that evening was a charming host, and would happily answer any questions. We started our meal with Chicken 65, tasty, spicy deep fried chicken chunks, and dahl-spinach vada - crispy patties made with lentils. Now that I think of it, I should have asked about the origin of the name Chicken 65. There's always next time! I've heard that their khorma platters are good too.
Onion Rava Dosa