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"dosa" news and stories

The Toronto Star in 60 seconds: From Chilean wine to South Indian fare

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by Monika Bartyzel, Posted May 28th 2008 @ 8:00PM

Tarapaca 2007 Sauvignon Blanc from Chile leads the wine pack, and it's under $10.
Vancouver chef David Wong will be Canada's representative at the Bocuse d'Or, to take place this January in Lyon, France. So far, he plans to work with Angus beef tenderloin with oxtail and beef cheeks, as well as Norwegian cod with lobster.
Is wine out of a tetra pack, rather than a bottle, really better for the environment?
Go ethnic with your crepes and try a South Indian dosa -- they're made "from fermented rice and lentil batter, spread onto huge griddles to make thin, savoury crepes that have a mild, slightly sour flavour."

Filed under: Newspapers, In Sixty Seconds

That's one big dosa

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by Joe DiStefano, Posted Feb 15th 2006 @ 2:59PM

An eatery in a Mumbai suburb has bested its own Guinness record for cooking up the world's longest dosa. Sankalp Restaurant shattered its 1997 record of 25 feet with a behemoth that measured 30 feet, according to Cybernoon.com. Sixteen chefs used 27 pounds of rice and lentil flour batter to prepare the crispy killer crepe, which served from 30 to 35 people and cost about $270 to prepare. Not content to rest on its laurels, Sankalp is already planning a 50-foot dosa. What I want to know is what the heck do they put all that coconut chutney in? I envision a swimming pool.

Filed under: Food Oddities, Super Size Me, Ingredients, Chefs & Restaurants, Restaurants