Eating out

We love to eat out.  What with global cuisine at our doorstep and a general need to conserve time to do meaningless things like writing blogs and taking walks.

So with a hankering for Udupi food we ventured to our usual desi adda (Indian food joint) in the neighborhood.  With restaurant names that evoke the lords worshipped by natives of Southern India it is unlikely for an American wanting to explore Indian cuisine to identify with but I suspect the desi diaspora volumes still provide a sound economic base to function.

The physical facility is quite interesting too. It used to be an Italian restaurant with a stucco finish and long hallways intersecting each other at right angles with large glass pane windows to look in at what other people are eating.  It is now remodeled sparingly as an establishment to serve south Indian food.
The name plate has just been installed taking away the plastic sheet signage that was a placeholder.  The moment you  wade through two heavy glass doors that seem to crush the guest if you don't pay attention is an attention grabbing Ganesh.  This deity incongruous to the lord whose name is on the building is a monster statue in garish pink and red dotted with cheesy bling lights.

The manager is an ancient relic also from some south Indian village and seems to organize the arriving hordes with his own brand of efficiency trying to get them seated.  The floor is slick tile/laminate combo that can also wipe you out if you are not smart to tippy toe to your assigned spot.

I have seen a few goras (Caucasian) and Asians dabble in the menu offerings, once in a while and go at it with gusto but typically the place is packed with desis (Indian ex-pat) with affinity to spend upwards of $30 for vegetarian dinner for two.

For that moolah you can avail of a wide variety of South Indian style lentil and rice crepes called Dosas that are accompanied by a pungent lentil sauce called Sambar and a coconut and coriander (cilantro) chutney (or dipping condiment).

There are variety of crepes to choose from with potato and onion curry stuffed inside to the crepe sprinkled with anise seed or fine chopped onion and slathered with clarified butter.

There are other specialties like Medu Vada and Idli and Bisbilibath (an aromatic and rich rice preperation) to the usual poori bhaji (fried bread with vegetable curries).  Filter coffee a favorite of mine was part of a combo meal but is now offered a la carte.

The wait staff is a mix of locals of south India and people of Mexican origin (south of the border). They interface with the guest with the intensity reserved for watching a gnat bite a gnu (aka soporific).  You have to make sure they actually noted what it is your heart or intestines desire (depending on whether you are a romantic or foodie).

Then wait.  Water arrives in a tall stainless jug which is poured into unbreakable and recyclable stainless cups.  I used to ask for ice but have given up.  I just don't drink any water.  It is not customary in India (or most of the planet that we have visited) to serve ice with your water - the tradition is largely American and I have grown accustomed to it.

Then slowly the food arrives.  Now we are in business.  I thank the lords for another wonderful culinary experience and dig in.