Dosa, momo, biryani: three techniques, three Indias

A fermented crepe from the south, a steamed dumpling from the Himalayas, and rice cooked in a sealed pot from the north.

Biryani in a copper pot, topped with a boiled egg

The dosa: fermentation, not frying

Dosa batter is made from rice and lentils, and rests overnight before it meets the griddle. That is what gives it its slightly sour taste, and what makes it glass-thin and crisp. In South India it is breakfast; here you can order it all day: we offer three of them, each with sambar and with coconut, tomato and mint chutney.

The momo: the dumpling of the Himalayas

The momo came from Tibet and Nepal, and became street food in the big cities of North India. We fold them by hand and steam them. They come with vegetables or with chicken, in portions of three or five, with soy sauce and traditional hot Nepalese chutney. We also have a soup with momos floating in it, the Zhol Momo Soup.

The biryani: the sealed pot

With biryani the rice and the meat start separately, then finish cooking together in a sealed pot. The steam cannot escape, so every aroma stays inside. This is the dum technique. We make it in vegetarian, chicken and lamb versions, each with boondi raita.

All three groups of dishes can be found on the menu.