This is one festival which is not related to seasons but to foodies’ taste buds. At the Grand Dosa Carnival in Hotel Golkonda at Masab Tank, the hotel’s F&B manager Rajesh Chatterjee talks of the withdrawal symptoms Hyderabadis face when they do not dig into the humble south Indian tiffin and its different fillings at the hotel. “Dosa, sizzler and biryani are the three food festivals we cannot escape. Foodies are particular about these three festivals and do not mind thronging the place any number of times to relish them,” he says proudly. At the live dosa counter, as the tawa gets heated, different fillings for vegetarians and non-vegetarians are kept ready.
On the table, the tangy ginger chutney, piping hot sambar and the coconut chutney arrive as accompaniments along with a Paneer bhurjee golden roast which has scrambled paneer, flavoured with cumin and spices in it. Equally bursting with flavours is spring dosa which has a spring roll mix inside. For those who watch their calories, multi-grain dosa is a preferred choice. Foodies who love their hot dosas with the regular masala potato filling, the king-sized Masala dosa remains a favourite. The ubiquitous Upma pesarattu, Ghee roast, Mysore dosa and Chettinadu masala dosa are the other varieties. Moving on, the non-vegetarian varieties have the best sellers. Chef Pankaj Shrivastav and chef Rajgopal talk of the shrimp coconut fry dosa which offers a twist to the taste. One bite of the stir-fried prawns blended with coconut and spices is quite a mouthful.
Think of Guntur and one thinks of spices. The Guntur kodi dosa with its spices stays true to its name.
The Mamsam vepudu dosa and Hyderabadi kheema dosa is for all the mutton lovers. If you are in mood for some Indian Chinese, go for Chilli chicken dosa. Bulls Eye Uthapam hits the palate in a right way. Wash down the dosas with a hot filter coffee.
Next time you want something yummy in the tummy, drop in at Hotel Golkonda for the dosa carnival before September 27.
