Chennai Food is a place where we have spent lot of time during our College Time. We used to come to Chandigarh for getting books for new semester or doing some trainings. Most of the times, we used to stay in Mohali and Chennai Food was one of the eating place for us. Reasonable, Decent Food and comparatively clean. We recently visited the place and had same flavor after many years. Let's have this PHOTO JOURNEY to know more about the place...
Here is how Chennai Food shop looks like in 3B-2 Market of Mohali, Chandigarh (Punjab, India). It's a very normal place with kitchen setup inside a shop and food is served on chairs aligned outside the shop. There is enough open space outside the complex which is very well utilized by these Chennai folks. Cleanness is the key thing that they take care. Because in such a setup, people may not want to sit in open space with random stuff all around.
There is another shop near to Chennai Food, called 'Tandoori Nights' and it's mainly famous for chicken items, which are quite popular in Punjab...
Kitchen is sort of open and extended outside the shop, so anyone has access to look at the process through which they make dosas at times customers have customized requests for Dosa. Above Photograph is showing one of the cook at Chennai Food chain, who is making a Masala Dosa for Customers.
In Winters, It's a good place for customers to stand :) ...
We can't wait anymore... This is what both of them want to say to the cook at Chennai Food @ Mohali, Punjab.
For regular customers, more customizations are allowed and they welcome each request... Many times, they create Masala in front of you so that you can tell them about amount of ingredients you want in final Dosa.
Photographs from now onwards shows the process of creating Masala Dosa... Dosa is a fermented crepe or pancake made from rice batter and black lentils. Dosa is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka. Dosa is also popular in Malaysia and Singapore, where the name Thosai is more common, and in Myanmar as Toshay. For more details about Dosa, check out - http://en.wikipedia.org/wiki/Dosa
A mixture of Rice and Urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 2:1 or 3:1. The batter is allowed to sit overnight and ferment. Sometimes a little Fenugreek seeds are added to the Rice-dal mixture. Rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosa, or semolina for a rava dosa.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. A dosa is served hot, either folded in half or rolled like a wrap.