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Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139532":{"type":"posts","id":"bayareabites_139532","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139532","score":null,"sort":[1605571351000]},"guestAuthors":[],"slug":"thalai-deepavali-and-new-traditions-in-the-time-of-coronavirus","title":"Thalai Deepavali and New Traditions in the Time of Coronavirus","publishDate":1605571351,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The alarm trilled at 5:45am on Saturday, and I dragged myself out of bed to try making kaju katli for the first time. I grew up eating the diamond-shaped, store-bought versions of this cashew confection, lined with silver and gold foil, but it was never something we made at home. After a year of not seeing my family, sheltering-in-place, the election and everything in between, this labor of love was something I could pour myself into while dance-cooking listening to a Bollywood top hits playlist blaring in my headphones. It wasn't picture perfect or lined with shimmering foil, but making these sweets felt like my offering to my family.\u003c/p>\n\u003cp>It was going to be a Deepavali first, like so many other firsts this year. Unlike previous years, where I'd light the solitary candle or sparkler, my partner Zak Kirchner and I made a conscious decision to spend Halloween through New Years at my parents' place in Miami (we were careful by masking, sanitizing, quarantining and getting tested after we landed). With all that 2020 brought, we wanted to root ourselves in long-standing traditions, like lighting candles around the house, celebrating memories (like lighting mile-long firecrackers at my aunt's house in Nagercoil, India the year I moved to the Bay Area) and creating new ones as a new family.\u003c/p>\n\u003cfigure id=\"attachment_139543\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139543\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-800x533.jpg\" alt=\"kaju katli on a stainless steel plate\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kaju katli is an Indian sweet made of cashews, sugar, water, cardamom and sometimes ghee. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Deepavali (or Diwali) is essentially a celebration of light over darkness, unity over conflict. Like most holidays and foods, the way it's celebrated \u003ca href=\"https://www.indiatimes.com/news/india/11-ways-how-diwali-is-celebrated-differently-in-various-regions-of-india-331909.html\">varies from region to region in India\u003c/a>, and from family to family. For me, that means blending both Bengali and Tamilian traditions.\u003c/p>\n\u003cfigure id=\"attachment_139544\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139544\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-800x533.jpg\" alt=\"Family posing for a picture\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila's family striking a pose during Diwali \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I grew up oscillating between my mother's Bengali traditions of Kali Puja and lighting the kuthu vilaku oil lamp with my father. The women would light tea candles around the house to welcome the goddess of wealth Lakshmi into the home. This year, as newlyweds, Zak and I celebrated our Thalai Deepavali. We sat cross-legged on a beach towel-lined yoga mat with my brother and his fiancé. My dad poured coconut oil into a stainless steel tumbler that was then poured onto our crowns. My father rubbed in the cool oil with his fingertips as some dripped down our necks onto our shoulders. My mother followed, then Zak, who rubbed oil onto our calves and arms. I followed as the next youngest, ending with my brother.\u003c/p>\n\u003cfigure id=\"attachment_139545\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139545\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-800x533.jpg\" alt=\"Two women lighting an oil lamp\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila and her brother's fiancé lighting an oil lamp. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After, we showered and lit our own kuthu vilaku that we first lit as part of our marriage ceremony. I foraged betel leaves and hibiscus flowers from the backyard with my dad to prepare for prayers, got blessings from my parents and honored both of my grandparents with an offering of almonds and water. I read one of the only letters I had from my maternal grandmother titled \"My Family,\" where she talked about how proud she was of all her children and how happy it made her. It's something I cherish every time because she died when I was two.\u003c/p>\n\u003cfigure id=\"attachment_139546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139546\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-800x533.jpg\" alt=\"people lighting an oil lamp\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila, her father, her mother and her brother's fiancé lighting an oil lamp during Diwali. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After, the kitchen was delightful hungama (mayhem) with the Mixi whirring to blend coconut chutney, the quiet sputter of dosa mavu (batter) hitting the hot tawa, the sizzle of mustard seeds and curry leaves hitting hot oil for a sambar thadka. Rava and paper dosa expanded in our stomachs as they continued to appear on our stainless steel plates, something I always associated with my trips visiting my dad's side of the family, dipping them in sambar, coconut chutney and \u003ca href=\"https://rakskitchen.net/idli-milagai-podi-recipe-how-to-make-idli-podi/\">milagai podi\u003c/a> mixed with sesame oil.\u003c/p>\n\u003cfigure id=\"attachment_139547\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139547\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-800x533.jpg\" alt=\"Female version of Buddha\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An oil lamp is lit by a female by a female Budha. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the evening, we welcomed Lakshmi in by lighting candles and fireworks. This Deepavali was very different from all the others I've celebrated with Zak. It felt brighter and also heavier. Deepavali normally symbolizes the start of the holiday season for me, but this year it felt more like a needed welcoming of light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Thalai Deepavali is a Tamilian tradition for newlyweds. In the time of coronavirus, we're highlighting changing traditions and ways of celebrating this holiday season. ","status":"publish","parent":0,"modified":1621555307,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":730},"headData":{"title":"Thalai Deepavali and New Traditions in the Time of Coronavirus | KQED","description":"Thalai Deepavali is a Tamilian tradition for newlyweds. In the time of coronavirus, we're highlighting changing traditions and ways of celebrating this holiday season. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thalai Deepavali and New Traditions in the Time of Coronavirus","datePublished":"2020-11-17T00:02:31.000Z","dateModified":"2021-05-21T00:01:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139532 https://ww2.kqed.org/bayareabites/?p=139532","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/16/thalai-deepavali-and-new-traditions-in-the-time-of-coronavirus/","disqusTitle":"Thalai Deepavali and New Traditions in the Time of Coronavirus","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139532/thalai-deepavali-and-new-traditions-in-the-time-of-coronavirus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The alarm trilled at 5:45am on Saturday, and I dragged myself out of bed to try making kaju katli for the first time. I grew up eating the diamond-shaped, store-bought versions of this cashew confection, lined with silver and gold foil, but it was never something we made at home. After a year of not seeing my family, sheltering-in-place, the election and everything in between, this labor of love was something I could pour myself into while dance-cooking listening to a Bollywood top hits playlist blaring in my headphones. It wasn't picture perfect or lined with shimmering foil, but making these sweets felt like my offering to my family.\u003c/p>\n\u003cp>It was going to be a Deepavali first, like so many other firsts this year. Unlike previous years, where I'd light the solitary candle or sparkler, my partner Zak Kirchner and I made a conscious decision to spend Halloween through New Years at my parents' place in Miami (we were careful by masking, sanitizing, quarantining and getting tested after we landed). With all that 2020 brought, we wanted to root ourselves in long-standing traditions, like lighting candles around the house, celebrating memories (like lighting mile-long firecrackers at my aunt's house in Nagercoil, India the year I moved to the Bay Area) and creating new ones as a new family.\u003c/p>\n\u003cfigure id=\"attachment_139543\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139543\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-800x533.jpg\" alt=\"kaju katli on a stainless steel plate\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kaju katli is an Indian sweet made of cashews, sugar, water, cardamom and sometimes ghee. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Deepavali (or Diwali) is essentially a celebration of light over darkness, unity over conflict. Like most holidays and foods, the way it's celebrated \u003ca href=\"https://www.indiatimes.com/news/india/11-ways-how-diwali-is-celebrated-differently-in-various-regions-of-india-331909.html\">varies from region to region in India\u003c/a>, and from family to family. For me, that means blending both Bengali and Tamilian traditions.\u003c/p>\n\u003cfigure id=\"attachment_139544\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139544\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-800x533.jpg\" alt=\"Family posing for a picture\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila's family striking a pose during Diwali \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I grew up oscillating between my mother's Bengali traditions of Kali Puja and lighting the kuthu vilaku oil lamp with my father. The women would light tea candles around the house to welcome the goddess of wealth Lakshmi into the home. This year, as newlyweds, Zak and I celebrated our Thalai Deepavali. We sat cross-legged on a beach towel-lined yoga mat with my brother and his fiancé. My dad poured coconut oil into a stainless steel tumbler that was then poured onto our crowns. My father rubbed in the cool oil with his fingertips as some dripped down our necks onto our shoulders. My mother followed, then Zak, who rubbed oil onto our calves and arms. I followed as the next youngest, ending with my brother.\u003c/p>\n\u003cfigure id=\"attachment_139545\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139545\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-800x533.jpg\" alt=\"Two women lighting an oil lamp\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila and her brother's fiancé lighting an oil lamp. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After, we showered and lit our own kuthu vilaku that we first lit as part of our marriage ceremony. I foraged betel leaves and hibiscus flowers from the backyard with my dad to prepare for prayers, got blessings from my parents and honored both of my grandparents with an offering of almonds and water. I read one of the only letters I had from my maternal grandmother titled \"My Family,\" where she talked about how proud she was of all her children and how happy it made her. It's something I cherish every time because she died when I was two.\u003c/p>\n\u003cfigure id=\"attachment_139546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139546\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-800x533.jpg\" alt=\"people lighting an oil lamp\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila, her father, her mother and her brother's fiancé lighting an oil lamp during Diwali. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After, the kitchen was delightful hungama (mayhem) with the Mixi whirring to blend coconut chutney, the quiet sputter of dosa mavu (batter) hitting the hot tawa, the sizzle of mustard seeds and curry leaves hitting hot oil for a sambar thadka. Rava and paper dosa expanded in our stomachs as they continued to appear on our stainless steel plates, something I always associated with my trips visiting my dad's side of the family, dipping them in sambar, coconut chutney and \u003ca href=\"https://rakskitchen.net/idli-milagai-podi-recipe-how-to-make-idli-podi/\">milagai podi\u003c/a> mixed with sesame oil.\u003c/p>\n\u003cfigure id=\"attachment_139547\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139547\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-800x533.jpg\" alt=\"Female version of Buddha\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An oil lamp is lit by a female by a female Budha. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the evening, we welcomed Lakshmi in by lighting candles and fireworks. This Deepavali was very different from all the others I've celebrated with Zak. It felt brighter and also heavier. Deepavali normally symbolizes the start of the holiday season for me, but this year it felt more like a needed welcoming of light.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139532/thalai-deepavali-and-new-traditions-in-the-time-of-coronavirus","authors":["11689"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_12"],"tags":["bayareabites_16484","bayareabites_4190","bayareabites_13179","bayareabites_16557","bayareabites_744","bayareabites_17034","bayareabites_17036","bayareabites_17035","bayareabites_3144"],"featImg":"bayareabites_139542","label":"bayareabites"},"bayareabites_136777":{"type":"posts","id":"bayareabites_136777","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136777","score":null,"sort":[1586215826000]},"guestAuthors":[],"slug":"flavors-at-home-noodle-soup-homemade-dosas-and-timeless-beans","title":"Noodle Soup, Homemade Dosas and Timeless Beans","publishDate":1586215826,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>The Noodle Soup, All Grown Up\u003c/h2>\n\u003cp>When I was sick growing up, my dad would sometimes make me a bowl of simple noodle soup. It was just broth made with concentrated powder that came from metallic pouches, fresh noodles from Oakland’s Koreana Plaza that he always kept well stocked in our freezer, and a runny egg suspended in the center of the bowl. Maybe it was the rarity of my father taking time out of his busy day to tend to me, or the delirium of fever, but I grew convinced that a bowl of his soup would rid my body of any ailment.\u003c/p>\n\u003cp>Now, as an adult confined to my apartment, I’ve been experimenting with variants of this childhood comfort food, using dried mushrooms as the soup base. When soaked, the mushrooms expand and impart their rich umami flavors into the broth. Paired with ginger, my halmoni’s very funky homemade soy sauce and some butter, the mushroom soup base conjures an earthiness reminiscent of matted leaves on a damp forest floor, layering flavors that deepen with each slurp. With sanuki udon noodles (a staple in my freezer because I am my father’s daughter), a soft-boiled egg, and some fresh radish, a lunch in isolation becomes a reminder of how small acts of care, like a simple bowl of soup for a sick daughter, can do a world of healing well beyond the duration of a fever. —\u003cem>Olivia Won, Associate Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136779\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg\" alt=\"Making dosa from scratch evokes memories but it demands focus as well. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making dosa from scratch evokes memories but it demands focus as well. \u003ccite>(Lakshmi Sarah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dosa from Scratch\u003c/h2>\n\u003cp>When my cousin in India recently asked me where I was and what I was doing, I got to tell him I was at home making dosa batter. In my first time making it from scratch, I aimed for edible at the very least. I thought back to visiting my favorite aunt in India. While she made breakfast, I hovered around, attempting to memorize all the steps and keep her company. I know all the Malayalam words for spices and kitchen items, even if I can’t properly pronounce my father’s family’s village name.\u003c/p>\n\u003cp>For dosa, my aunt always scurries to the kitchen before bed to mix the urad daal and idli rice. It’s a process I was usually too lazy to observe—or maybe she was too quick for me. Now I soak my ingredients one day and grind them in my food processor the next. On the third day, it finally looks like batter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dosa evokes memory, but the process of making it also allows me to focus. I wait for the pan to heat, testing it with a small amount of batter. Then I add more batter, dropping coconut oil on top and around the edges. I flip the dosa and sprinkle it with chaat masala. When my friend calls from the South Bay to ask what I’m doing, I say “Making dosa!” She is too, so we cook and eat together. —\u003ci>Lakshmi Sarah, On-Call Interactive Producer\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136781\" class=\"wp-caption aligncenter\" style=\"max-width: 1890px\">\u003cimg class=\"size-full wp-image-136781\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg\" alt=\"Beans, not an apocalypse food, but an elegant food through thick and thin.\" width=\"1890\" height=\"1161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg 1890w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-800x491.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-1020x627.jpg 1020w\" sizes=\"(max-width: 1890px) 100vw, 1890px\">\u003cfigcaption class=\"wp-caption-text\">Beans, not an apocalypse food, but an elegant meal through thick and thin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Beans, Now and Forever\u003c/h2>\n\u003cp>By some twist of global proportions, the object of everyone’s desire is a humble, dried legume. In a moment where folks are searching both for answers and models of resilience in the news and in their pantries, \u003ca href=\"https://www.kqed.org/bayareabites/136098/cooking-beans-is-a-quiet-defiance-of-our-convenience-obsessed-culture\" target=\"_blank\" rel=\"noopener noreferrer\">beans have shyly stepped forward\u003c/a>. Napa heirloom bean provider Rancho Gordo has had surging demand in recent weeks. Rancho Gordo’s founder \u003ca href=\"https://www.nytimes.com/2020/03/22/business/coronavirus-beans-sales.html\" target=\"_blank\" rel=\"noopener noreferrer\">Steve Sando\u003c/a> told \u003ci>The New York Times\u003c/i> he used to be the loneliest man at the farmer’s market, but those days are gone.\u003c/p>\n\u003cp>Why do beans seem like the answer all of a sudden? Their prolonged shelf life surely can’t be all. Maybe it’s because the same beans you can soak and cook to eat whole, you can whip into a paste to spread on bread, or use as a sauce for grains. You can even plant that same dry bean in your garden and harvest more beans in the future. (The canned variety gets two out of three on that count.) For me, beans are not apocalypse food, they’re simply a good food. They endorse my desire to take my time in life. But they also satisfy my hunger with a combination of starchy weight and protein.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_136716,food_1336845,bayareabites_136549' label='More Food Stories']\u003c/span>\u003c/strong>\u003c/p>\n\u003cp>I’ve probably cooked five different varieties of beans in the last month and the cranberry beans currently reign supreme. Though each bean comes with its own flavor, the velvet soft cranberry beans most gracefully took to the garlic, onions, thyme and chili flakes I added to them. As always, a good amount of salt and fat, and maybe a squeeze of lemon to finish, will turn beans into an elegant meal, now and forever. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Finding comfort in noodle soup, dosas and beans from our home kitchens. ","status":"publish","parent":0,"modified":1602693253,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":911},"headData":{"title":"Noodle Soup, Homemade Dosas and Timeless Beans | KQED","description":"Finding comfort in noodle soup, dosas and beans from our home kitchens. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Noodle Soup, Homemade Dosas and Timeless Beans","datePublished":"2020-04-06T23:30:26.000Z","dateModified":"2020-10-14T16:34:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136777 https://ww2.kqed.org/bayareabites/?p=136777","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/06/flavors-at-home-noodle-soup-homemade-dosas-and-timeless-beans/","disqusTitle":"Noodle Soup, Homemade Dosas and Timeless Beans","source":"Flavors at Home","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136777/flavors-at-home-noodle-soup-homemade-dosas-and-timeless-beans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>The Noodle Soup, All Grown Up\u003c/h2>\n\u003cp>When I was sick growing up, my dad would sometimes make me a bowl of simple noodle soup. It was just broth made with concentrated powder that came from metallic pouches, fresh noodles from Oakland’s Koreana Plaza that he always kept well stocked in our freezer, and a runny egg suspended in the center of the bowl. Maybe it was the rarity of my father taking time out of his busy day to tend to me, or the delirium of fever, but I grew convinced that a bowl of his soup would rid my body of any ailment.\u003c/p>\n\u003cp>Now, as an adult confined to my apartment, I’ve been experimenting with variants of this childhood comfort food, using dried mushrooms as the soup base. When soaked, the mushrooms expand and impart their rich umami flavors into the broth. Paired with ginger, my halmoni’s very funky homemade soy sauce and some butter, the mushroom soup base conjures an earthiness reminiscent of matted leaves on a damp forest floor, layering flavors that deepen with each slurp. With sanuki udon noodles (a staple in my freezer because I am my father’s daughter), a soft-boiled egg, and some fresh radish, a lunch in isolation becomes a reminder of how small acts of care, like a simple bowl of soup for a sick daughter, can do a world of healing well beyond the duration of a fever. —\u003cem>Olivia Won, Associate Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136779\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg\" alt=\"Making dosa from scratch evokes memories but it demands focus as well. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making dosa from scratch evokes memories but it demands focus as well. \u003ccite>(Lakshmi Sarah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dosa from Scratch\u003c/h2>\n\u003cp>When my cousin in India recently asked me where I was and what I was doing, I got to tell him I was at home making dosa batter. In my first time making it from scratch, I aimed for edible at the very least. I thought back to visiting my favorite aunt in India. While she made breakfast, I hovered around, attempting to memorize all the steps and keep her company. I know all the Malayalam words for spices and kitchen items, even if I can’t properly pronounce my father’s family’s village name.\u003c/p>\n\u003cp>For dosa, my aunt always scurries to the kitchen before bed to mix the urad daal and idli rice. It’s a process I was usually too lazy to observe—or maybe she was too quick for me. Now I soak my ingredients one day and grind them in my food processor the next. On the third day, it finally looks like batter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dosa evokes memory, but the process of making it also allows me to focus. I wait for the pan to heat, testing it with a small amount of batter. Then I add more batter, dropping coconut oil on top and around the edges. I flip the dosa and sprinkle it with chaat masala. When my friend calls from the South Bay to ask what I’m doing, I say “Making dosa!” She is too, so we cook and eat together. —\u003ci>Lakshmi Sarah, On-Call Interactive Producer\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136781\" class=\"wp-caption aligncenter\" style=\"max-width: 1890px\">\u003cimg class=\"size-full wp-image-136781\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg\" alt=\"Beans, not an apocalypse food, but an elegant food through thick and thin.\" width=\"1890\" height=\"1161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg 1890w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-800x491.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-1020x627.jpg 1020w\" sizes=\"(max-width: 1890px) 100vw, 1890px\">\u003cfigcaption class=\"wp-caption-text\">Beans, not an apocalypse food, but an elegant meal through thick and thin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Beans, Now and Forever\u003c/h2>\n\u003cp>By some twist of global proportions, the object of everyone’s desire is a humble, dried legume. In a moment where folks are searching both for answers and models of resilience in the news and in their pantries, \u003ca href=\"https://www.kqed.org/bayareabites/136098/cooking-beans-is-a-quiet-defiance-of-our-convenience-obsessed-culture\" target=\"_blank\" rel=\"noopener noreferrer\">beans have shyly stepped forward\u003c/a>. Napa heirloom bean provider Rancho Gordo has had surging demand in recent weeks. Rancho Gordo’s founder \u003ca href=\"https://www.nytimes.com/2020/03/22/business/coronavirus-beans-sales.html\" target=\"_blank\" rel=\"noopener noreferrer\">Steve Sando\u003c/a> told \u003ci>The New York Times\u003c/i> he used to be the loneliest man at the farmer’s market, but those days are gone.\u003c/p>\n\u003cp>Why do beans seem like the answer all of a sudden? Their prolonged shelf life surely can’t be all. Maybe it’s because the same beans you can soak and cook to eat whole, you can whip into a paste to spread on bread, or use as a sauce for grains. You can even plant that same dry bean in your garden and harvest more beans in the future. (The canned variety gets two out of three on that count.) For me, beans are not apocalypse food, they’re simply a good food. They endorse my desire to take my time in life. But they also satisfy my hunger with a combination of starchy weight and protein.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136716,food_1336845,bayareabites_136549","label":"More Food Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/p>\n\u003cp>I’ve probably cooked five different varieties of beans in the last month and the cranberry beans currently reign supreme. Though each bean comes with its own flavor, the velvet soft cranberry beans most gracefully took to the garlic, onions, thyme and chili flakes I added to them. As always, a good amount of salt and fat, and maybe a squeeze of lemon to finish, will turn beans into an elegant meal, now and forever. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136777/flavors-at-home-noodle-soup-homemade-dosas-and-timeless-beans","authors":["11625","11614"],"categories":["bayareabites_1873"],"tags":["bayareabites_1931","bayareabites_480","bayareabites_13179","bayareabites_16622","bayareabites_10865","bayareabites_15210"],"featImg":"bayareabites_136780","label":"source_bayareabites_136777"},"bayareabites_111063":{"type":"posts","id":"bayareabites_111063","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111063","score":null,"sort":[1470165459000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany","title":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany","publishDate":1470165459,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ","status":"publish","parent":0,"modified":1470348422,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1261},"headData":{"title":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany | KQED","description":"Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany","datePublished":"2016-08-02T19:17:39.000Z","dateModified":"2016-08-04T22:07:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111063 http://ww2.kqed.org/bayareabites/?p=111063","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/02/bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany/","disqusTitle":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany","source":"Restaurant Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/111063/bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111063/bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_90"],"tags":["bayareabites_4190","bayareabites_13179","bayareabites_15544","bayareabites_10523","bayareabites_15543","bayareabites_9441"],"featImg":"bayareabites_111081","label":"source_bayareabites_111063"},"bayareabites_68947":{"type":"posts","id":"bayareabites_68947","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68947","score":null,"sort":[1396286106000]},"guestAuthors":[],"slug":"5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont","title":"5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont","publishDate":1396286106,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chaatbhavan4.jpg\" alt=\"Bhel Thali\" width=\"1000\" height=\"570\" class=\"size-full wp-image-79428\">\u003cfigcaption class=\"wp-caption-text\">Bhel Thali from Chaat Bhavan.\u003c/figcaption>\u003c/figure>\n\u003cp>With a sizable Asian population according \u003ca href=\"http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?pid=DEC_10_DP_DPDP1\" target=\"_blank\">to the most recent census\u003c/a>, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous variety of regional cuisines to sample. Let us know your local favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79669,79670,79671,79672,79673,79674,79675,79677,79676\"]\u003c/p>\n\u003cp>It's worth taking a trip to Newark for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dosa\" target=\"_blank\">dosas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">vadas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Uttapam\" target=\"_blank\">uthappam\u003c/a>\u003c/em> and other traditional South Indian specialties at Ganesh Bhavan -- and be sure to bring your appetite. Kick off a hearty meal with a popular accompaniment to their mouthwatering dishes: \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sambar_(dish)\" target=\"_blank\">sambar\u003c/a>\u003c/em>, a spicy, piping hot vegetable stew with lentils, eggplant and potatoes and a complementary plate of thin, cracker-like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Papadum\" target=\"_blank\">papadum\u003c/a>\u003c/em>. Be sure to indulge in some\u003cem> \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Idli\" target=\"_blank\">idli\u003c/a>\u003c/em>,\u003cem> \u003c/em>\u003c/em>spongy, steamed lentil and rice flour cakes served with fresh coconut-chilies and spicy tomato chutneys. A savory relative of doughnuts are \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">medhu vada\u003c/a>\u003c/em>, fried lentil treats with a dash of chilies and spices. The arrival of the visually stunning \u003cem>dosa\u003c/em> is always a show-stopper. The oversized crepe will dwarf your plate and stuff your belly -- especially if you order a \u003cem>masala dosa\u003c/em> that's chock-full of potatoes, peas, onions and spices. Another fine shareable snack, tomato and peas \u003cem>uthappam\u003c/em>, is a large, spicy pancake made with the same fermented rice and black lentils batter as \u003cem>dosas\u003c/em>. And if you still have room for anything else, dig into a bowl of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pongal_(dish)\" target=\"_blank\">pongal\u003c/a>\u003c/em>, a rich, risotto-like rice dish with \u003ca href=\"http://en.wikipedia.org/wiki/Dal\" target=\"_blank\">dal\u003c/a>, cashews and swirls of \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\" target=\"_blank\">ghee\u003c/a>. While these dishes are commonly eaten at breakfast, Ganesh Bhavan is open for the lunch and dinner crowd except on Mondays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/ganesh-bhavan-newark\" target=\"_blank\">Ganesh Bhavan\u003c/a>\u003c/strong>\u003cbr>\n39742 Cedar Blvd. [\u003ca href=\"https://goo.gl/maps/QTayt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNewark, CA 94560\u003cbr>\nPh: (510) 573-4056\u003cbr>\nHours: Tue-Sun 11am-9:30pm; Closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79579,79580,79581,79582,79583,79584,79585,79586,79587,79588\"]\u003c/p>\n\u003cp>If you're in the mood for some finger-licking good Indian snacks -- \u003cem>chaat\u003c/em> means \"to lick\" in Hindi -- head to Chatpatta Corner for an excellent array of delights that equal the goodies of Mumbai street vendors. Peruse one of their helpful info cards that gives you an explanation of the menu in case you're unsure of what to order. You can nosh right at the counter as soon as you're served, or take your dishes back to your table. If you want to take a DIY approach, you'll get the ingredients for \u003ca href=\"http://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">\u003cem>pani puri\u003c/em>\u003c/a> in separate bowls; crack open the crispy \u003cem>puri\u003c/em> shells and fill them with chickpeas, potatoes, chutneys and tamarind water (the \u003cem>pani\u003c/em>.) \u003cem>Tikki\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kachori\" target=\"_blank\">kachori\u003c/a>\u003c/em> with \u003cem>masala choley\u003c/em> is a warm, sweet-and-sour melange of potato patties, fried lentil-filled pastries, chickpea curry and other typical \u003cem>chaat\u003c/em> toppings. Wash it all down with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\" target=\"_blank\">lassi\u003c/a>\u003c/em> yogurt drink. The \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Trachyspermum_ammi\" target=\"_blank\">Ajwain\u003c/a> paratha\u003c/em> flatbread is peppered with a fragrant spice similar in flavor to thyme and perfect for eating with a dollop of fresh yogurt and a bite of piquant pickles. Dip your corn flour flatbread, \u003cem>maka roti,\u003c/em> into a big helping of \u003cem>saag\u003c/em>, or spinach curry, which comes with a complimentary glass of refreshing \u003ca href=\"http://en.wikipedia.org/wiki/Chaas\" target=\"_blank\">\u003cem>chaas\u003c/em>\u003c/a>, a tangy, buttermilk drink seasoned with cumin and salt. Or top it with spoonfuls of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Aloo_gobi\" target=\"_blank\">aloo gobi\u003c/a> cauliflower curry \u003c/em>. Sadly, they were out of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pav_Bhaji\" target=\"_blank\">pav bhaj\u003c/a>i\u003c/em> when I stopped by, but that'll give me an excuse to go back again soon. There's also a second location inside the \u003ca href=\"http://www.newindiabazar.us/\" target=\"_blank\">New Indian Bazar\u003c/a> grocery store on Mowry Avenue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chatpattacorner.wix.com/fremontca94555\" target=\"_blank\">Chatpatta Corner\u003c/a>\u003c/strong>\u003cbr>\n34751 Ardenwood Blvd. [\u003ca href=\"https://goo.gl/maps/JjR41\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94555\u003cbr>\nPh: (510) 505-0400\u003cbr>\nHours: Tue-Sun 11:30am-8pm\u003cbr>\nPrice range: Price range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79425,79433,79427,79426,79428,79429,79431,79430,79432\"]\u003c/p>\n\u003cp>Located just off of the I-880, Chaat Bhavan is convenient vegetarian eatery to stop for a quick and cheap meal if you're on your way to the \u003ca href=\"http://www.indiacashandcarry.com/\" target=\"_blank\">India Cash and Carry\u003c/a> or other nearby shops for Indian groceries. Despite the fact the dining room is undergoing a renovation, their deliciously prepared dishes emerge from the kitchen at a brisk pace. All items are priced under $10 and include \u003ca href=\"http://en.wikipedia.org/wiki/Punjabi_cuisine\" target=\"_blank\">Punjabi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Gujarati\" target=\"_blank\">Gujarati\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Indian_Chinese_cuisine\" target=\"_blank\">Desi Chinese\u003c/a> and South Indian snacks, curries, freshly baked breads from their \u003ca href=\"http://en.wikipedia.org/wiki/Tandoor\" target=\"_blank\">\u003cem>tandoor\u003c/em>\u003c/a> and even wraps. The \u003cem>chaat samosa\u003c/em> comes with two fried potato-filled pastries smothered with a sweet chickpea curry, spicy chutney and onions. It pairs well with the heaping platter of cool, crunchy \u003cem>bhel puri\u003c/em> that's the main highlight of the \u003cem>bhel thali\u003c/em> special. Generally made with puffed rice, bits of \u003cem>papdis\u003c/em> or baked crackers, housemade \u003cem>sev\u003c/em> (fried chickpea flour noodles), onions, lentils, cilantro and chutney, it's a popular Indian street food treat. This \u003ca href=\"http://en.wikipedia.org/wiki/Thali\" target=\"_blank\">\u003cem>thali\u003c/em>\u003c/a> comes with two small servings of the vegetable curries of the day, your choice of \u003ca href=\"http://en.wikipedia.org/wiki/Roti\" target=\"_blank\">\u003cem>roti\u003c/em>\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">\u003cem>paratha\u003c/em>\u003c/a> flatbread, \u003cem>kadhi\u003c/em> (a simmered yogurt and chickpea flour gravy), jasmine rice, \u003ca href=\"http://en.wikipedia.org/wiki/Raita\" target=\"_blank\">\u003cem>raita\u003c/em>\u003c/a> (yogurt accompaniment with raw vegetables and spices to cool your palate), \u003cem>papadum\u003c/em>, and rice pudding, or \u003ca href=\"http://en.wikipedia.org/wiki/Kheer\" target=\"_blank\">\u003cem>kheer\u003c/em>\u003c/a>, for dessert. You also get your choice of soda, tea, or \u003cem>chaas\u003c/em>. Scoop up their version of \u003cem>saag paneer\u003c/em>, a rich, savory spinach curry made with housemade cheese, with pieces of their fresh \u003cem>masala roti\u003c/em>. You can also get a 10-pack bag of their whole wheat \u003cem>rotis\u003c/em> to go. And one of my personal favorites, the richly flavored \u003cem>dal makhani\u003c/em> is prepared with a mix of black lentils, kidney and mung beans. Vegan, gluten-free and \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\" target=\"_blank\">Jain\u003c/a> options are also denoted on the menu. And there's a \u003ca href=\"http://chaatbhavan.com/locations/\" target=\"_blank\">second location\u003c/a> in Sunnyvale, another popular Indian enclave, on the other side of the bay.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>5355 Mowry Ave. [\u003ca href=\"https://goo.gl/maps/MML2e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 795-1100\u003cbr>\nHours: Everyday from 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chaatbhavan\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chaatbhavan\" target=\"_blank\">@chaatbhavan\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79696,79697,79701,79700,79699,79702,79703,79698,79704\"]\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Kerala\" target=\"_blank\">southern state of Kerala\u003c/a> in India is known for its delectable seafood curries, and Red Chillies draws its inspiration from its northernmost coastal region of \u003ca href=\"http://en.wikipedia.org/wiki/Malabar_region\" target=\"_blank\">Malabar\u003c/a>. Walk into their doors during the busy lunchtime rush, and you'll have to wait a bit to get seated for their extensive buffet. On the afternoon I dropped by, I visited the buffet twice in order to sample all of their offerings: vegetable \u003ca href=\"http://en.wikipedia.org/wiki/Pakora\" target=\"_blank\">\u003cem>pakoras\u003c/em>\u003c/a>, or fritters; seasoned jasmine rice; \u003ca href=\"http://en.wikipedia.org/wiki/Thoran\" target=\"_blank\">\u003cem>thoran\u003c/em>\u003c/a>, a Keralite cabbage-based dish;\u003cem> dal\u003c/em>; \u003cem>potato moily\u003c/em>, a South Indian coconut and turmeric curry; a vegetable and \u003cem>paneer kuruma,\u003c/em> or curry, that's often eaten with \u003ca href=\"http://en.wikipedia.org/wiki/Parotta\" target=\"_blank\">\u003cem>porotta\u003c/em>\u003c/a>, a Kerala-style wheat flatbread; \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_65\" target=\"_blank\">\u003cem>Chicken 65\u003c/em>\u003c/a>, a spicy fried chicken dish that hails from \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_Nadu\" target=\"_blank\">Tamil Nadu\u003c/a>; a classic Malabar fish curry; fiery chicken pepper masala; juicy goat curry; \u003cem>papadum\u003c/em>. I managed to make room for a small cup of complimentary chai and the milky \u003cem>vermicelli payasam\u003c/em> for dessert. Go there on Sundays afternoons for an even more deluxe Keralite buffet.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>167 S. Main St. [\u003ca href=\"https://goo.gl/maps/u8mIs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Lunch Buffet Mon, Wed, Thu, Fri 11:30am-2pm\u003cbr>\nSaturday Lunch (a la carte only) 12-3pm\u003cbr>\nSpecial Kerala Sunday Lunch Buffet 12-3pm\u003cbr>\nDinner: Sun, Mon, Wed, Thu (a la carte only) 6-9pm\u003cbr>\nFri-Sat (a la carte only) 6-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79592,79593,79594,79595,79596,79597,79598,79599,79600\"]\u003c/p>\n\u003cp>Neighboring the \u003ca href=\"http://www.thespicehouse.com/\" target=\"_blank\">Spice House\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/monish-music-entertainment-union-city\" target=\"_blank\">Monish Music\u003c/a> in Union City, Kabila Cuisine of India specializes in Northern Indian cooking. I arrived too late one afternoon for their all-you-can eat lunch buffet, but ordering a la carte was no disappointment. The sizzling platter of lamb sausage, chicken and shrimp in the \u003cem>tandoori\u003c/em> mixed grill is a generous helping of succulent meat. All too often, \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_tikka_masala\" target=\"_blank\">\u003cem>chicken tikka masala\u003c/em>\u003c/a> is drowning in a pool of excessive heavy cream, but their version held back on the dairy and was teeming with flavorful tomatoes and spices. Sop up the sauce with buttery garlic \u003ca href=\"http://en.wikipedia.org/wiki/Naan\" target=\"_blank\">\u003cem>naan\u003c/em>\u003c/a> or puffy \u003ca href=\"http://en.wikipedia.org/wiki/Puri_(food)\" target=\"_blank\">\u003cem>poori\u003c/em>\u003c/a>. And there's plenty of goat dishes available, including a goat \u003ca href=\"http://en.wikipedia.org/wiki/Biryani\" target=\"_blank\">\u003cem>biryani\u003c/em>\u003c/a> rice dish replete with tender pieces of short ribs. If you don't have time to peruse their lavish sweets counter for dessert, a sugary \u003cem>lassi\u003c/em> will finish up your meal nicely.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kabilarestaurant.com/\" target=\"_blank\">Kabila Cuisine of India\u003c/a>\u003c/strong>\u003cbr>\n29286 Union City Blvd. [\u003ca href=\"https://goo.gl/maps/iK46H\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nUnion City, CA 94587\u003cbr>\nPh: (510) 471-6666\u003cbr>\nHours: Tue-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nTue-Fri Lunch Buffet 11:30am-2pm \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://www.google.com/maps/d/embed?mid=z1ty7rbi_fOk.kQm5jC__9VwQ&\u003c/p>\n\n","blocks":[],"excerpt":"With a sizable Asian population according to the most recent census, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous range of regional cuisines to sample. ","status":"publish","parent":0,"modified":1452276815,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1516},"headData":{"title":"5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont | KQED","description":"With a sizable Asian population according to the most recent census, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous range of regional cuisines to sample. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont","datePublished":"2014-03-31T17:15:06.000Z","dateModified":"2016-01-08T18:13:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68947 http://blogs.kqed.org/bayareabites/?p=68947","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/31/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont/","disqusTitle":"5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont","path":"/bayareabites/68947/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chaatbhavan4.jpg\" alt=\"Bhel Thali\" width=\"1000\" height=\"570\" class=\"size-full wp-image-79428\">\u003cfigcaption class=\"wp-caption-text\">Bhel Thali from Chaat Bhavan.\u003c/figcaption>\u003c/figure>\n\u003cp>With a sizable Asian population according \u003ca href=\"http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?pid=DEC_10_DP_DPDP1\" target=\"_blank\">to the most recent census\u003c/a>, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous variety of regional cuisines to sample. Let us know your local favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79669,79670,79671,79672,79673,79674,79675,79677,79676","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's worth taking a trip to Newark for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dosa\" target=\"_blank\">dosas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">vadas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Uttapam\" target=\"_blank\">uthappam\u003c/a>\u003c/em> and other traditional South Indian specialties at Ganesh Bhavan -- and be sure to bring your appetite. Kick off a hearty meal with a popular accompaniment to their mouthwatering dishes: \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sambar_(dish)\" target=\"_blank\">sambar\u003c/a>\u003c/em>, a spicy, piping hot vegetable stew with lentils, eggplant and potatoes and a complementary plate of thin, cracker-like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Papadum\" target=\"_blank\">papadum\u003c/a>\u003c/em>. Be sure to indulge in some\u003cem> \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Idli\" target=\"_blank\">idli\u003c/a>\u003c/em>,\u003cem> \u003c/em>\u003c/em>spongy, steamed lentil and rice flour cakes served with fresh coconut-chilies and spicy tomato chutneys. A savory relative of doughnuts are \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">medhu vada\u003c/a>\u003c/em>, fried lentil treats with a dash of chilies and spices. The arrival of the visually stunning \u003cem>dosa\u003c/em> is always a show-stopper. The oversized crepe will dwarf your plate and stuff your belly -- especially if you order a \u003cem>masala dosa\u003c/em> that's chock-full of potatoes, peas, onions and spices. Another fine shareable snack, tomato and peas \u003cem>uthappam\u003c/em>, is a large, spicy pancake made with the same fermented rice and black lentils batter as \u003cem>dosas\u003c/em>. And if you still have room for anything else, dig into a bowl of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pongal_(dish)\" target=\"_blank\">pongal\u003c/a>\u003c/em>, a rich, risotto-like rice dish with \u003ca href=\"http://en.wikipedia.org/wiki/Dal\" target=\"_blank\">dal\u003c/a>, cashews and swirls of \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\" target=\"_blank\">ghee\u003c/a>. While these dishes are commonly eaten at breakfast, Ganesh Bhavan is open for the lunch and dinner crowd except on Mondays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/ganesh-bhavan-newark\" target=\"_blank\">Ganesh Bhavan\u003c/a>\u003c/strong>\u003cbr>\n39742 Cedar Blvd. [\u003ca href=\"https://goo.gl/maps/QTayt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNewark, CA 94560\u003cbr>\nPh: (510) 573-4056\u003cbr>\nHours: Tue-Sun 11am-9:30pm; Closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79579,79580,79581,79582,79583,79584,79585,79586,79587,79588","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're in the mood for some finger-licking good Indian snacks -- \u003cem>chaat\u003c/em> means \"to lick\" in Hindi -- head to Chatpatta Corner for an excellent array of delights that equal the goodies of Mumbai street vendors. Peruse one of their helpful info cards that gives you an explanation of the menu in case you're unsure of what to order. You can nosh right at the counter as soon as you're served, or take your dishes back to your table. If you want to take a DIY approach, you'll get the ingredients for \u003ca href=\"http://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">\u003cem>pani puri\u003c/em>\u003c/a> in separate bowls; crack open the crispy \u003cem>puri\u003c/em> shells and fill them with chickpeas, potatoes, chutneys and tamarind water (the \u003cem>pani\u003c/em>.) \u003cem>Tikki\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kachori\" target=\"_blank\">kachori\u003c/a>\u003c/em> with \u003cem>masala choley\u003c/em> is a warm, sweet-and-sour melange of potato patties, fried lentil-filled pastries, chickpea curry and other typical \u003cem>chaat\u003c/em> toppings. Wash it all down with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\" target=\"_blank\">lassi\u003c/a>\u003c/em> yogurt drink. The \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Trachyspermum_ammi\" target=\"_blank\">Ajwain\u003c/a> paratha\u003c/em> flatbread is peppered with a fragrant spice similar in flavor to thyme and perfect for eating with a dollop of fresh yogurt and a bite of piquant pickles. Dip your corn flour flatbread, \u003cem>maka roti,\u003c/em> into a big helping of \u003cem>saag\u003c/em>, or spinach curry, which comes with a complimentary glass of refreshing \u003ca href=\"http://en.wikipedia.org/wiki/Chaas\" target=\"_blank\">\u003cem>chaas\u003c/em>\u003c/a>, a tangy, buttermilk drink seasoned with cumin and salt. Or top it with spoonfuls of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Aloo_gobi\" target=\"_blank\">aloo gobi\u003c/a> cauliflower curry \u003c/em>. Sadly, they were out of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pav_Bhaji\" target=\"_blank\">pav bhaj\u003c/a>i\u003c/em> when I stopped by, but that'll give me an excuse to go back again soon. There's also a second location inside the \u003ca href=\"http://www.newindiabazar.us/\" target=\"_blank\">New Indian Bazar\u003c/a> grocery store on Mowry Avenue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chatpattacorner.wix.com/fremontca94555\" target=\"_blank\">Chatpatta Corner\u003c/a>\u003c/strong>\u003cbr>\n34751 Ardenwood Blvd. [\u003ca href=\"https://goo.gl/maps/JjR41\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94555\u003cbr>\nPh: (510) 505-0400\u003cbr>\nHours: Tue-Sun 11:30am-8pm\u003cbr>\nPrice range: Price range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79425,79433,79427,79426,79428,79429,79431,79430,79432","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located just off of the I-880, Chaat Bhavan is convenient vegetarian eatery to stop for a quick and cheap meal if you're on your way to the \u003ca href=\"http://www.indiacashandcarry.com/\" target=\"_blank\">India Cash and Carry\u003c/a> or other nearby shops for Indian groceries. Despite the fact the dining room is undergoing a renovation, their deliciously prepared dishes emerge from the kitchen at a brisk pace. All items are priced under $10 and include \u003ca href=\"http://en.wikipedia.org/wiki/Punjabi_cuisine\" target=\"_blank\">Punjabi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Gujarati\" target=\"_blank\">Gujarati\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Indian_Chinese_cuisine\" target=\"_blank\">Desi Chinese\u003c/a> and South Indian snacks, curries, freshly baked breads from their \u003ca href=\"http://en.wikipedia.org/wiki/Tandoor\" target=\"_blank\">\u003cem>tandoor\u003c/em>\u003c/a> and even wraps. The \u003cem>chaat samosa\u003c/em> comes with two fried potato-filled pastries smothered with a sweet chickpea curry, spicy chutney and onions. It pairs well with the heaping platter of cool, crunchy \u003cem>bhel puri\u003c/em> that's the main highlight of the \u003cem>bhel thali\u003c/em> special. Generally made with puffed rice, bits of \u003cem>papdis\u003c/em> or baked crackers, housemade \u003cem>sev\u003c/em> (fried chickpea flour noodles), onions, lentils, cilantro and chutney, it's a popular Indian street food treat. This \u003ca href=\"http://en.wikipedia.org/wiki/Thali\" target=\"_blank\">\u003cem>thali\u003c/em>\u003c/a> comes with two small servings of the vegetable curries of the day, your choice of \u003ca href=\"http://en.wikipedia.org/wiki/Roti\" target=\"_blank\">\u003cem>roti\u003c/em>\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">\u003cem>paratha\u003c/em>\u003c/a> flatbread, \u003cem>kadhi\u003c/em> (a simmered yogurt and chickpea flour gravy), jasmine rice, \u003ca href=\"http://en.wikipedia.org/wiki/Raita\" target=\"_blank\">\u003cem>raita\u003c/em>\u003c/a> (yogurt accompaniment with raw vegetables and spices to cool your palate), \u003cem>papadum\u003c/em>, and rice pudding, or \u003ca href=\"http://en.wikipedia.org/wiki/Kheer\" target=\"_blank\">\u003cem>kheer\u003c/em>\u003c/a>, for dessert. You also get your choice of soda, tea, or \u003cem>chaas\u003c/em>. Scoop up their version of \u003cem>saag paneer\u003c/em>, a rich, savory spinach curry made with housemade cheese, with pieces of their fresh \u003cem>masala roti\u003c/em>. You can also get a 10-pack bag of their whole wheat \u003cem>rotis\u003c/em> to go. And one of my personal favorites, the richly flavored \u003cem>dal makhani\u003c/em> is prepared with a mix of black lentils, kidney and mung beans. Vegan, gluten-free and \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\" target=\"_blank\">Jain\u003c/a> options are also denoted on the menu. And there's a \u003ca href=\"http://chaatbhavan.com/locations/\" target=\"_blank\">second location\u003c/a> in Sunnyvale, another popular Indian enclave, on the other side of the bay.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>5355 Mowry Ave. [\u003ca href=\"https://goo.gl/maps/MML2e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 795-1100\u003cbr>\nHours: Everyday from 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chaatbhavan\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chaatbhavan\" target=\"_blank\">@chaatbhavan\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79696,79697,79701,79700,79699,79702,79703,79698,79704","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Kerala\" target=\"_blank\">southern state of Kerala\u003c/a> in India is known for its delectable seafood curries, and Red Chillies draws its inspiration from its northernmost coastal region of \u003ca href=\"http://en.wikipedia.org/wiki/Malabar_region\" target=\"_blank\">Malabar\u003c/a>. Walk into their doors during the busy lunchtime rush, and you'll have to wait a bit to get seated for their extensive buffet. On the afternoon I dropped by, I visited the buffet twice in order to sample all of their offerings: vegetable \u003ca href=\"http://en.wikipedia.org/wiki/Pakora\" target=\"_blank\">\u003cem>pakoras\u003c/em>\u003c/a>, or fritters; seasoned jasmine rice; \u003ca href=\"http://en.wikipedia.org/wiki/Thoran\" target=\"_blank\">\u003cem>thoran\u003c/em>\u003c/a>, a Keralite cabbage-based dish;\u003cem> dal\u003c/em>; \u003cem>potato moily\u003c/em>, a South Indian coconut and turmeric curry; a vegetable and \u003cem>paneer kuruma,\u003c/em> or curry, that's often eaten with \u003ca href=\"http://en.wikipedia.org/wiki/Parotta\" target=\"_blank\">\u003cem>porotta\u003c/em>\u003c/a>, a Kerala-style wheat flatbread; \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_65\" target=\"_blank\">\u003cem>Chicken 65\u003c/em>\u003c/a>, a spicy fried chicken dish that hails from \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_Nadu\" target=\"_blank\">Tamil Nadu\u003c/a>; a classic Malabar fish curry; fiery chicken pepper masala; juicy goat curry; \u003cem>papadum\u003c/em>. I managed to make room for a small cup of complimentary chai and the milky \u003cem>vermicelli payasam\u003c/em> for dessert. Go there on Sundays afternoons for an even more deluxe Keralite buffet.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>167 S. Main St. [\u003ca href=\"https://goo.gl/maps/u8mIs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Lunch Buffet Mon, Wed, Thu, Fri 11:30am-2pm\u003cbr>\nSaturday Lunch (a la carte only) 12-3pm\u003cbr>\nSpecial Kerala Sunday Lunch Buffet 12-3pm\u003cbr>\nDinner: Sun, Mon, Wed, Thu (a la carte only) 6-9pm\u003cbr>\nFri-Sat (a la carte only) 6-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79592,79593,79594,79595,79596,79597,79598,79599,79600","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Neighboring the \u003ca href=\"http://www.thespicehouse.com/\" target=\"_blank\">Spice House\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/monish-music-entertainment-union-city\" target=\"_blank\">Monish Music\u003c/a> in Union City, Kabila Cuisine of India specializes in Northern Indian cooking. I arrived too late one afternoon for their all-you-can eat lunch buffet, but ordering a la carte was no disappointment. The sizzling platter of lamb sausage, chicken and shrimp in the \u003cem>tandoori\u003c/em> mixed grill is a generous helping of succulent meat. All too often, \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_tikka_masala\" target=\"_blank\">\u003cem>chicken tikka masala\u003c/em>\u003c/a> is drowning in a pool of excessive heavy cream, but their version held back on the dairy and was teeming with flavorful tomatoes and spices. Sop up the sauce with buttery garlic \u003ca href=\"http://en.wikipedia.org/wiki/Naan\" target=\"_blank\">\u003cem>naan\u003c/em>\u003c/a> or puffy \u003ca href=\"http://en.wikipedia.org/wiki/Puri_(food)\" target=\"_blank\">\u003cem>poori\u003c/em>\u003c/a>. And there's plenty of goat dishes available, including a goat \u003ca href=\"http://en.wikipedia.org/wiki/Biryani\" target=\"_blank\">\u003cem>biryani\u003c/em>\u003c/a> rice dish replete with tender pieces of short ribs. If you don't have time to peruse their lavish sweets counter for dessert, a sugary \u003cem>lassi\u003c/em> will finish up your meal nicely.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kabilarestaurant.com/\" target=\"_blank\">Kabila Cuisine of India\u003c/a>\u003c/strong>\u003cbr>\n29286 Union City Blvd. [\u003ca href=\"https://goo.gl/maps/iK46H\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nUnion City, CA 94587\u003cbr>\nPh: (510) 471-6666\u003cbr>\nHours: Tue-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nTue-Fri Lunch Buffet 11:30am-2pm \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>https://www.google.com/maps/d/embed?mid=z1ty7rbi_fOk.kQm5jC__9VwQ&\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68947/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont","authors":["2100"],"categories":["bayareabites_13036","bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_13746","bayareabites_1807","bayareabites_10","bayareabites_1873"],"tags":["bayareabites_84","bayareabites_13193","bayareabites_13217","bayareabites_1573","bayareabites_13179","bayareabites_1942","bayareabites_13215","bayareabites_324","bayareabites_13178","bayareabites_13214","bayareabites_13220","bayareabites_13218","bayareabites_13216","bayareabites_13219"],"featImg":"bayareabites_79436","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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