Sponge dosa gets its soft texture from 12–14 hours of fermentation. If the batter isn't properly fermented, the dosa turns out thick and lacks the ideal taste and fluffiness ...

The restaurant space formerly home to Chomp Chomp in downtown Bend hasn’t changed drastically since the opening of Spiceland, ...

"The quality is good, the food is fresh and the flavors pronounced," Forum food critic Eric Daeuber writes of India Street ...

Mysore Masala Dosa is a flavourful twist on the traditional South Indian dosa, known for its spicy red chutney spread and a ...

When Sravan Paduru and Selvathambi “Thambi” Gangadhar bought Country Oven in 2012, it was a struggling bakery. They ...

To make a crispy rava dosa, the thin and runny consistency of the batter is the most important. Llet the batter rest for ...

As a student, often on a shoestring budget, I ate like royalty on the streets of Bombay. Irani cafés, seafood joints, and ...

The last Indian buffet I went to — and mind you, its food was tasty — had buzzy fluorescent lights, a basic paint job and ...

Three top chefs specializing in Natural Food are featured this weekend We’re low key about our natural foods pavilion -- the ...