Reader’s Digest
combination. Pearl spot, the most
preferred fish for molee, is first pan-
grilled and then added to the gravy.
Popular Choice: Puttu and
Kadala CurryTamil Nadu
Dosa: Mentioned in ancient Sangam
literature, the dosa has a rich history.
According to historian P. Thankappan
Nair, it originated in Udupi, in present
day Karnataka. According to other
sources, it was once called osai,
referring to the sizzle when it was
cooked, and goes by the name kal
dosa when cooked in a stoneware
(kal) vessel. There is a huge variety of
dosas available nowadays—most of
which owe their origins to popular
local restaurants. Temples in Tamil
Nadu used to serve dosas made with
rice, lentils, pepper and curry leaves.Cooked on a griddle, they were served
without accompaniments.
Popular Choice: DosaTe l a n g a n a
Hyderabadi Biryani: There are
multiple legends of the Hyderabadi
biryani’s origin: Timur the Lame
is supposed to have brought it from
Kazakhstan; some claim Mumtaz
Mahal created it for Mughal soldiers;
others trace it to the royal courts
of the Nizams of Hyderabad. Made
with long-grain basmati and saffron,
raw meat is stir-fried with spices,
covered with rice and cooked further
in the ‘dum’ style. Mirchi ka saalan
(green-chilli gravy) and raita are
the two popular accompaniments
with this biryani.
Popular Choice: Hyderabadi Biryani
—Chef Regi MathewAromatic
Hyderabadi
biryani66 february 2020