Category Archives: Eateries

A Taste of Tamil Nadu Heaven in Tooting Broadway, London

Chutny n Dosa, a little South Indian eatery that I have recently found in the unusual sounding place of Tooting broadway, South London.

I love South Indian food, in fact it is one of the reasons I really miss living in India. I was introduced to South Indian  food  a few years ago  when I travelled to Kanyakumari, the very tip of India where the Indian ocean, the Arabian sea and the Bay of Bengal meet and have never looked back. The taste of various freshly made dosa, idly, wada, or uttapam with spicy chutney and sambhar is now for me a breakfast (or lunch) second to none. Along the way I visited various towns and villages such as Mangalore, Mysore, VijayanagaraHampi,  and Thiruvananthapuram, amongst others. All of theses places having their own specialties and providing their own slight differences to the standard fare of the south.

Nothing else tastes the same or can be compared. The simple food outlets have a only a few items on the menu, that when run out is over for the day. Larger places or those in the bigger metro cities usually have a more extensive array of food and variety, often including Indian/ Chinese dishes and non veg dishes.

I have never before had South Indian food that tastes quite the same outside of India. The sensation and flavour is never quite the same, the ambience  not there and the disappointment of not quite getting the taste I crave hangs around. That is until I found Tooting, well actually Dosa n Chutny in Tooting. The whole ambience is South India, the place is scrubbed clean , but the paint is ever so slightly peeling, the menu reads like 1000’s of other non veg South Indian restaurant menus and when the food arrives I am sent straight back to one of the unpronounceable villages in Tamil Nadu, Karnataka or Kerala.

My personal favourites at Dosa n Chutny, apart from the staple dosa and idli is the Chettinadu fish curry that has the lingering taste of Tamil Nadu  and is even more delicious when mopped up with a veechu parotha. The spicy prawn thokku with juicy prawns and a thick masala sauce is a taste sensation in itself, making my eyes water and prompting me to order another sweet lassi to cool my mouth before taking another bite.

There is of course a few Londonisms, the waiters all wear shoes, the tables are wiped with a popular antibacterial spay n wipe instead of soapy water , the water in the jug provided is safe enough to drink and the prices reflect the local economy, albeit excellent value for money.  The clientele on the few times I have been seems to be expat South Indian’s, maybe hankering for tastes of home and a good mix of people that come from all over the globe and make London the melting pot that it is.

I like this place, I have to travel a long way from North London to get there and to date have not been disappointed. Simple and delicious or simply delicious.

dosanchutny

Photos from Dosa n Chutny website

Roti Chai

Today I visited Roti Chai, a not so small cafe / restaurant not far from Selfridges behind Oxford st.  Roti Chai, sells a cross section of Indian street style food, small tasty morsels of popular fast food from across India and as the name suggests Chai, or sweet Indian Tea made with milk and infused with spices.

I like going to Roti Chai. The place has plenty of natural light, seems friendly and the decor is reminiscent of the murals and truck art that is seen widely through India. It reminds of me my time in India. The food is tasty and reasonably authentic in a hygienic British way and comparably not bad value for money in the middle of the tourist belt of Oxford St. I even drink the chai there considering I hate tea. I have never really liked tea even though my parents drank gallons of the stuff when I was growing up. I got introduced to the hot sweet, spicy chai in India and loved to drink it steaming hot by the roadside out of tiny terracotta or glass cups. Watching chai being prepared by a chai walla is an experience in itself.

Back in the west I am not so fussed, but a few months back I had a chai at Roti Chai that I enjoyed and now look forward to that unique taste served in the traditional chai glasses whenever I am in that part of town. The bhel puri and vegetable samosa with chutney is also hard to resist. Until today that is; today I got served warm, thin, weak chai, which of course we sent back, only to see the chai walla insert the milk frothing wand on the espresso machine into each glass to heat it up. We got back the same chai, still weak and thin but at least piping hot. Gone was my vision of the chai being cooked slowly in a pot, giving it time for the spices to infuse and the taste to develop before being strained and served steaming hot and fresh.

Maybe I will return here, maybe I won’t, but I will certainly never order chai again. Maybe the chai walla was new, maybe he was having a bad day, but it doesn’t really matter I don’t want to visit there anymore and I won’t take my friends there for chai anymore.

One of the hardest things for an independent restaurant to obtain is continuity with its food. Unlike the large chains whose food is processed and managed from some central food manufacturing plant down to the last crystal of salt, the last puff of flour to ensure that it looks and tastes exactly like the same no matter what day or where you buy it; independent eateries are usually born of a vision from the owner to create a unique taste and experience, whilst been freshly prepared and cooked on the premises.

The visions from this would be restaurateurs or chefs coming either from a new vision, idea or the desire to recreate the home cooked food from their home, their childhood memories, often from a land far from where the restaurant of today is. The recipe, the love and ambience in the way that it is prepared and served is usually just as envisioned during the early days but once the popularity grows and the visionary has to start to rely on other people to keep preparing and serving the food day after day, this is usually when the cracks start appearing.

Visiting an independent restaurant, I do expect some variations of the same dish on different day. Slight variations of seasonal differences and the flair of different chefs even though cooking from the same recipe.  I do however; expect that the standard of taste, presentation and quantity remain constant. What annoys me is that when I find a place that I enjoy visiting regularly I find suddenly that the one thing I enjoy is now substandard, disappointing and no longer exciting or value for money.