Masala Dosa

The Chefs: Joni and Udupi Palace

The Menu: Crispy masala dosa filled with spiced potatoes and onions, steamy sambar (lentil-onion soup), and three kinds of chutney—savory coconut, seasoned tomato, and zesty ginger.

The Goods: Nothing inspires fantasies of travel to exotic, sunny locations more than grey San Francisco mornings. Since the vacation had to fit within my hour-long lunch, travel to India via feasting on a masala dosa at Udupi Palace was the next best thing! Besides, with such a busy and exciting week here at the VNHQ as we finish up the September+October issue of VegNews, not even lousy weather could tempt me to actually leave town. We’ve also got a Twitter chat with four amazing farm sanctuaries tonight at 9PM ET/ 6PM PT. But at the VNHQ, when we work hard, we play harder, and I can’t wait for summery cocktails at this month’s Vegan Drinks Night at Martuni’s this Thursday at 6PM. 

South Indian Feasting

The Chef: Gabrielle and Udupi Palace

The Menu: Chili and onion uthappam with sambar and chutneys.

The Goods: I was craving dosa, uthappam, or really anything carb-y and spicy, so I went for an uthappam at the nearby Udupi Palace, accompanied by Office Manager Lyndsay Orwig. When I insisted that Lyndsay try the Paper Masala Dosa, I honestly didn't anticipate that Lyndsay's dosa would be, literally, three feet long, but she didn't complain. My uthappam was a delightful pancake of mixed veggies and chilies, accompanied by a tasty sambar and tomato, peanut, and coconut chutneys. A fine way to start out the week, leading into the holidays! Speaking of which, you might want to check out our brand new VegNews Holiday Cookbook, packed with amazing vegan recipes for all your holiday occasions!