After the last meal at Myilai Masala, we decided we needed a new dosai joint. We decided to risk Dosai Place. What a pleasant surprise which began with a very charming smiling young man called Abhinav who was everything from order taker to waiter to managing the place. I think he did everything except cook. Having been raised in Vizag and Chennai, I needed to have dosai that tasted like it was ground on stone, and sambar with no cauliflower and being referred to as saambaar not sambhur! Well this place delivered. My niece had puri bhaji, just like we'd have at Apsara in Vizag, a huge poori and that potato bhaaji with curry leaves, green chillies and onions. My husband had a paper masala dosai and unlike these other places where it's a masala dosai in disguise, this one was massive, crisp and we didn't need 10 napkins (so I exaggerate) to sop the oil off our fingers. I had the buffet where the onion pakodas were fantastic: crisp, oniony and not lost in batter. The beetroot halwa was a great surprise. The idlis were fluffy, the mor kolumbu was pefectly spiced, karela fry perfect and mini dal vadai, crisp on the outside and soft on the inside. Tamarind rice was correctly done. Just a couple of details: the tomato chutney needs some work, and the coconut chutney was great the first time, but the second batch was bland and had no seasoning. The other thing is that since this is a BYOB, it woudl help if they kept a few wine glasses and coolers for teh bottles available. Filter kapi needs a bit more kapi in it. The daddojanam (thair sadam) was very tasty too. And they bring soft, fresh hot chapatis to your table which is such a boon when you're having curries from the buffet. Definitely worth multiple visits.
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