The Dosa Hub - Raj Pendyala

A delectable savory crêpe, made with a finely ground batter of rice and lentils, the dosa is a dish from the southern parts of India, with a variant from every region. In every preparation, the dosa is enticingly aromatic and intensely satisfying. It is gluten-free and light on the stomach, with a uniquely arousing flavor, enhanced by the accompaniments of chutney and sambar (a thin spicy-sour lentil stew).

A kachhi hyderabad biryani reflects the traditional method the nawab’s kitchens pioneered, where meat or vegetables were marinated in spices and placed in the bottom of a thick wide copper pan, above which layers of half-cooked basmati rice were placed, a thick lid packed to stop the steam from escaping while the dish cooked slowly, with burning charcoal on the top of the lid which infused the rice with a smoky flavour. This style of cooking was known as dum.

Vegetarian.