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coffee_rules

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2 hours ago, BacktoCricaddict said:

Flying dosa.

 

Cool to see, if you can put up with the narrator's pronunciation of dosa.  

 

^ the taste of Dose is different when made on a charcoal stove.

I just dont like that the Dose turns into a kichdi with numerous veggies & spices on it. Prefer it with simple aloo palya with chutney. 

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13 minutes ago, velu said:

 

first Hyderabadi dum biriyani in a hotel post corona  :aha: 

maybe because of less crowd , half of the biriyani is mutton  :aha: 

 

i dont take non-veg on Mondays , broke it today :(( 

 

 

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If you go to Mysore, try their Biryani/Pulav. Pretty good.

 

I like to watch the preparation. 

 

 

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4 minutes ago, coffee_rules said:

 

If you go to Mysore, try their Biryani/Pulav. Pretty good.

 

I like to watch the preparation. 

 

 

 

 

donne biriyani is underrated here in Bangalore or not so popular dish , i am sure you might have tried it  .. 

it smells really good and not spicy 

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8 minutes ago, coffee_rules said:

 

Yes, but later they are cutting it and eating in different shapes, they also use it for samosas. 

Two points:

 

(1) The amount of hype that pizza throwers get on American media ... you'd think they won a gold in Olympic gymnastics or something.  This rumali roti guy is a couple of notches above the best pizza throwers.  

 

(2) I am surprised I've never found arm-hair on my pizzas or rumali rotis.  For the amount of arm contact there is ....   

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On 12/2/2020 at 2:26 AM, BacktoCricaddict said:

So, any fans of chowchow bath?

 

And for all of you who are tempted to call it upma and sheera - STOP.  Kharabath =/= upma.  Kesaribath =/= sheera.  

 

He's eating it all wrong.  You need to "boat" this too.  Mix some Kharabath and some Kesaribath on a puddle of chetney.  

Kesari bath on a puddle of chutney, you serious bro? 

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