Dosa Festival @ Biverah Hotel and Suites from October 20th to 30th

TechnoparkToday.com>>  The Dosa Festival at Biverah presents the humble, nutrition-packed dosa, albiet with a few unfamiliar twists! ‘The best of both worlds crisping right in your mouth’ one may say. Despite having more than 50 varieties of dosas showcased in this event, we still believe in placing the quality of each style of dosa over quantity, under the spotlight.

Watching the rain in total relaxation, and eating hot dosas : the stuff we’re quite sure is included in a true foodie’s fantasy. Even the purists aren’t left behind! Traditional dosas always form the core of our yearly dosa festival ; masala, plain, thattu, set dosa just to name a few. But for those open to some wild experimentation, feel at home! We’re sure you will run out of ideas before we do. Even the vegetarians have it good : Be it the simple, straightforward ghee and podi dosa or an upgrade to the ‘next level’ sandwich dosa or pizza Uthappam..Need we say more?

The podi dosa is a marriage of coconut oil with roasted and ground chickpeas (channa dal), with traditional masalas that form a simply delectable combination, especially when you take a bite off’ the ‘podi’. Chettinadu kozhi dosa is combination of coconut oil, red chilly, curry leaves and sliced chicken, sautéed in onion, ginger and garlic along with the essential masalas : created to make any Chef proud, especially our own.”Fusion dosas are going to be our highlight this festival” Chef Remi says, and you can take his word on highlighting the specials. When pineapple meets dosa, the unthinkable happens, be sure to try it out to find out! These are just the tip of the iceberg, a textual introduction to our variety. We leave the gustatory bit to you.

And then our Chef had a great idea! : How would it be, if you had dosas that represented the four seasons, each with a unique taste, served on the same plate? Well, he just made that a reality for you to experience. Follow this up with our star : the Biverah special dosa, having generous fillings of keema chicken or beef, cozily wrapped in a crisp dosa, sided by sensational chutneys. Add coffee to the equation and you will say…”Viva monsoon”!

The chutneys are not a different story : green (mint based), white (coconut based) being the traditional varieties. The variety doesn’t end there though. The chutneys that accompany the dosa depends on the filling or the ‘soul’ of the dosa.“For dosas with a non-vegetarian filling, our special gravy does the trick” says Chef Remi.

For the nutrition conscious, we have the duck egg and quail egg dosas. ‘Mutta dosa’, we call it. Eggs well done are tucked inside two folds of the oil-less or oil-free dosa (depending upon what you desire), which makes for healthy eating, assures Chef Remi.

The Dosa Festival starts on the 20th of October till the 30th, from 6.30 p.m. – 10.30 p.m.