Friday, June 17, 2005

House of Dosas, Kingsway at Knight St.


Chicken 65 and Dhal-Spinach Vada Posted by Hello

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 Posted by Hello


Lamb Dosa Posted by Hello

9 comments:

Bac'n Girl said...

Hey Nancy!
Great Dosas! The Mango Lassi was good too. The restaurant makes their own yogur/curd so that's why they don't always have it. What is special about House of Dosas is that everything is made to order. If you look in the kitchen there are no pots of "scoop and serve" goop. Everything's fresh.

Dumpling_Girl said...

Thanks for the comment, Bac'n Girl. Wow, really? I thought that the batter has to be fermented for a day or two for the dosa? And the curries must take time to cook too? I'm a bit confused. Oh well, either way, I still love the food.

Anonymous said...

Thanks for the review, I was just thinking about trying that restaurant the other day. BTW Hope you don't mind, but I referenced your blog on ours.

- Elaine.

Dumpling_Girl said...

Oh cool! Thanks Elaine! Love to read your blog sometime, if you want to send me the URL. Hope you enjoy the H of D!

linda said...

Hi there. After much reading, I have tagged you with the blogging equivalent of a chain letter... Feel free to ignore ~ I wish I could sometimes. If you want to play though, it can be found on my blog :
http://kayaksoup.blogspot.com/

SaabKen said...

Cool blog site Linda. I love those mosaics of Chinatown pictures.

Chef-in-training ?

Dumpling_Girl said...

Thanks, Linda. Loved your site, and I WILL get around to playing along, and filling out my answers to those questions. Really, I will.

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Dumpling_Girl said...

Ooooh, now I am imagining a giant dosa building (covered in wood)...the Experience Dosa Project? With a giant metal cup of sambar next to it? Hee Hee. And the chutneys, of course.

Man, architecture nerds...they seem to just come out of the woodwork...Cheers, New Laptop Battery.