When it comes to traditional south Indian tiffin, dosa cannot be dispensed with. The crispy, wafer thin delicacy is so versatile that it has become a chef’s delight. The team at Hotel Supreme has been making them with aplomb. In the last 18 years, they have created impressive recipes and given attractive names to them to lure customers. This is one festival which is not related to seasons but to foodies’ taste buds.
“When we started this festival, we wanted to provide the fine dine experience to people,” says S. Ravichandran, Manager, Hotel Supreme. “A lot of planning and time goes in before we come out with a recipe. The quality is never compromised as every new recipe is tested and tasted by our team before we introduce it to our customers. The menu is prepared keeping in mind the conservative city crowd and the foreigners as well,” he says.
Under this year’s theme Flavours of India, the festival has introduced recipes from Kashmir to Kanyakumari wherein the batter used remains the same, only the stuffing is different. The Chettinad Masala dosa is one suce new entrant with a spicy stuffing prepared in Chettinad style with liberal use of shallots, ginger, garlic, cinnamon, saunf and cumin seeds besides carrot, beans and red chillies.
Dosas here come in different shapes – triangles, cones, rolls and circles and each has a distinct taste, from the sweetness of chocolate, marmalade, fruits and toffee and tutti-frutti to the hot and spicy flavours of Babycorn manchurian, Shanghai, Mysore masala and mixed vegetables.
This year khoya dosa is another new item that is being lapped up by guests from Western countries, informs Chef K.Muthu. He has also made one with orange marmalade stuffing in Continental style.
Visitors are spoilt for choice with 115 varieties on offer. The 'Gramathu Uthappam', prepared with traditional south Indian vegetables in a mud pot, adds zing to the festival. “This is one dosa we have retained through the years given its unabated popularity,” says Ravi.
On the table, the tangy tomato chutney, piping hot sambar and the coconut chutney are available as accompaniments with the dosa of your choice. The Aloo Gobi Manchurian stuffed golden roast has crispy cauli flower and potato cooked in spicy masala, which the calorie watchers can forego.
The foodies will love the refreshing range of tikka stuffings from paneer and pineapple to mushroom and cauliflower. Each dosa costs Rs.80.
The weekend festival is on Fridays to Sundays from 4 p.m. to 11.30 p.m. till February 19. For more details: 9600399700
