Pig organ soup

Pig organ restaurant in Singapore

Pig organ restaurant in Singapore

Here’s a restaurant in Singapore I didn’t try. In addition to its famous pig organ soup, the specialty restaurant pushes portions of pig livers, pig feet, pig stomach, pig uterus, pig spine meat, pig kidney, and “meat balls.” The unspeakable mystery and horror of “meat balls” is transcended by the promoted delicacies.

Indulge in any of this offal with a side of rice or a choice of noodles. Can’t decide? Choose pig fried rice, or take your chances with “Double Delight.”

I’m an adventurous eater when I travel, but I do draw lines. Nothing with four legs. Nothing with a mother. And nothing directly hot-wired to the ick factor. Pig parts are out on three counts.

© Copyright 2008-2012 Bambi Vincent. All rights reserved.

Unrelated posts:

Pickpocket steals from jacket on cafe chair

How a pickpocket steals from a jacket hung on the back of a restaurant chair.

How a pickpocket steals from a jacket hung on the back of a restaurant chair.

A strategist thief is one who creates his own opportunity, one who operates on a specific plan, one who steals with malice aforethought. The lowest strata of these are not much more than glorified opportunists. To me, though (and these are my definitions), an opportunist with a clever enough scheme gets a strategist rating.

Take Yacine, a north African illegal immigrant thief who works in Athens, Greece.

“I have a favorite technique to use in restaurants,” he told us, “but it only works in winter, when men hang their jackets on the backs of their chairs. I could show you, but I don’t have a jacket, and you don’t have a jacket. No one has a jacket in Athens in the summer.” He hunched his shoulders, raised his palms.

“We’ll go buy one,” Bob Arno said, and we had Yacine lead us to a men’s shop. There followed a hilarious scene in which a pickpocket selects a sport coat based on an analysis of its array of pockets. When a suitable jacket was purchased, Yacine chose a quiet café for our demonstration. Two of his colleagues joined us for lunch first, during which a cell phone rang.

Harik, 28, illegally visiting from Albania, pulled a phone out of his pocket and put it on the table. Then another, and another. He had half a dozen cell phones on the table before he found the ringing one. It had been a lucrative morning for Harik. He opened the back of the phone and pulled out its SIM card. The ringing stopped. Harik tore the tiny chip into shreds.

(An aside: want to buy a cell phone in Athens? Hundreds of men stand packed in a pedestrian shopping lane in the Plaka area, each displaying a phone or two. If you show interest in a man’s wares, he’ll pull from his pockets his other offerings, up to a dozen phones.)

“The new jacket is yours, but I need a jacket also, for this method,” Yacine said as he set the scene. “I’ll use a shirt for the demonstration.”

He arranged Bob and me in bentwood chairs at a café table and ordered Greek coffee for us. He settled himself at the next table. Then, back to back with Bob, hand behind his back but hidden between the jackets, he snagged the wallet. I was facing him and saw nothing suspicious.

“You be the victim, Bob. Here’s the jacket. Put some euros in your wallet, empty is no good. Now put it in the new jacket. I don’t care which pocket! That is never something I decide. Now hang the jacket on the back of your chair. Perfect. Now, please. Have a seat. Drink your coffee.

“I will take the seat behind you so we are back to back. I have this shirt in my backpack, which I can use to simulate a jacket. I’ll hang it on the back of my chair. Now Bob, here is the secret: I will readjust the chairs so they are not exactly back to back. I’ll slide mine a little left or a little right. It doesn’t matter which way.

“Look now. I’m sitting right behind you. Our jackets are back to back on our chairs. I just slip my hand behind me and into your jacket. I don’t turn around. I can feel the pockets and quickly remove the wallet. See?

Cash is stolen from a wallet in a jacket pocket, without removing the wallet.

Cash is stolen from a wallet in a jacket pocket, without removing the wallet.

“You think that’s good? Thank you. Put the wallet back and I’ll show you something better. This is my best take. I will get the money only. I will not take the wallet. Just the money from it. It’s the same technique, but it takes a few seconds longer. Look now, I’ve got it!

“When I do this, the man never even knows. He thinks he spent the money somewhere. Very good, no?”

Yacine is an opportunist because he needs a fool for a mark, someone who’s left himself open. But he works with a strategy that gives him an advantage over the ordinary opportunist, so he has a wider field of potential victims. He’s more dangerous than his lesser fellows because he succeeds within the perceived shelter of upscale commercial establishments. He also has grander conceits. Yacine’s ultimate goal is America.

Excerpt from Travel Advisory: How to Avoid Thefts, Cons, and Street Scams
Chapter Seven: Scams—By the Devious Strategist

© Copyright 2008-2012 Bambi Vincent. All rights reserved.

Unrelated posts:

The Pickpocket’s postcard trick

Kharem the day we first found him in 2001.

Kharem is another opportunist who doubles as a minor-league strategist. When we first met him, he was prowling the perimeter of a breakdance performance near the top of La Rambla. He carried a black plastic bag to cover his hand as he unzipped the duffel-bags of spectators.

“My job is pickpocket. I have this job seventeen years,” he said in English, over coffee in a little restaurant, then launched into French, telling us that he worked in Paris for twelve years until he was expelled from France. He left a little girl there.

Postcards are offered as if for sale to distracted diners. They're briefly held over a wallet, cell phone, or camera.

Postcards are offered as if for sale to distracted diners. They’re briefly held over a wallet, cell phone, or camera.

Kharem raised the plastic bag from his lap and put it on the table. He had a “unique technique,” he explained, his own method, something he invented and believes he is alone in using. He opened his plastic bag to show a handful of Barcelona postcards. He fanned the postcards and extended them to me across the table, as if offering them for sale. Then he withdrew them, leaned back in his chair with satisfaction, and tipped up the cards. Beneath them, he’d swiped my empty coffee cup.

He does this on La Rambla, Kharem told us with pride, where he approaches diners at outdoor cafés. When he removes the fan of postcards, he takes a wallet or camera with it.

Apparently, Kharem doesn’t realize that this is a fairly common technique used in internet cafés. Websurfers, intent on their email or gaming, often set a wallet, credit card, or cellphone on the desk in front of them, beside the keyboard. Perhaps Kharem did invent the postcard trick, but he’s not alone in using it. This “unique technique” vanishes so many valuables from right under noses that many internet cafés flash warnings on screen.

The postcards are pulled away along with the wallet.

The postcards are pulled away along with the wallet.

That’s how Jennifer Faust, of Canada, lost her wallet. She had it next to her keyboard at Easy Everything internet point on La Rambla. Jennifer, though, had filled out our Theft First Aid form, and therefore easily canceled her credit card accounts. Still, in the hour that passed while she fetched her Theft First Aid sheet, about $100 had been charged to one of her cards. This particular internet point, now called Easy Internet, has over 350 terminals in long rows, and the facility is open to anyone who cares to wander in. On our visits there, we spotted several teams, at different times, carrying packs of dog-eared postcards.

Excerpt from Travel Advisory: How to Avoid Thefts, Cons, and Street Scams
Chapter Seven: Scams—By the Devious Strategist

Interview with Kharem
Kharem: Confessions of an Airport Thief
Kharem: Multi-talented Thief

© Copyright 2008-2012 Bambi Vincent. All rights reserved.

Unrelated posts:

Travel. Glamorous?

Sydney didgeridoo

Didgeridoo player in Sydney

Contrast Mamak with our New Year’s day dinner at Appetito, also in Sydney. Recommended by two people, nearby—and most important: open—it seemed a reasonable choice, if not exciting.

The sourpuss staff seated us promptly, took our drink orders, and quickly brought our glasses of wine. From there on it was all downhill. Granted, we were tired, having slept only after the people in the room next to ours checked out—or were arrested—sometime after daylight broke.

Noisy parties might be expected on New Year’s eve, even in an airport hotel. But that’s not what went on at the Sydney Ibis. Its paper walls projected every groan, cry, and vulgarity uttered by our neighbors, and of course their fighting, shouting, wall-punching, and door-slamming. All night.

SLAM! “Get your ass back here, you fucking junkie!” Sob. Whack. SLAM!

The couple moved to the parking lot outside our windows, where they joined others for rollicking beer festivities laced with anger. We later learned the others were traveling companions staying in rooms on other floors.

There were sirens. Police. Ambulance. The woman “was hurting herself.”

Here’s the problem. The Sydney Ibis Airport hotel has no onsite security. It contracts with an outside company, but pays for each “house call.” The hotel’s night manager, who received nighttime complaints from many others in addition to us, was loathe to spring for an officer call and confronted the rowdy couple directly; and only much later called police.

So we may have been a bit cranky as we waited 40 minutes for our New Year’s day dinner. It was an appetizer of seafood frito misto and two pizzas—all quick items to prepare. They weren’t bad. Nothing special, either. Certainly not worth the $102 bill. The place left a bad aftertaste. There must have been many, many better choices.

Research is vital. So is a decent night’s sleep.

Travel: not always what it’s cracked up to be.

© Copyright 2008-2012 Bambi Vincent. All rights reserved.

Unrelated posts:

Mamak Malaysian restaurant, Sydney

Just part of the line of people waiting to get into Mamak.

Just part of the line of people waiting to get into Mamak.

Mamak is worth standing in line for. Bob and I waited 50 minutes for what is actually rather ordinary Malaysian food. But you can’t get these dishes just anywhere, and here, they’re done to perfection. I’d call this restaurant perfect in every way my single visit allowed me to experience. Let’s start with the entertainment on offer…

Mamak window

After standing in line for 30 or 40 minutes, you finally creep up to the glass wall of the kitchen. Two roti-makers work like machines at their stainless steel counter, stretching small balls of dough by flinging them over their heads until they look like giant, translucent handkerchiefs. You just know one is going to become a kite and sail onto the head of a grill cook. Or one will rip and fly into shreds. They never do. After the final toss, the dough lands on the counter stretched into the size of a sheet of newspaper.

Dough thrower

That’s when the roti is given it’s specific form. It might be quickly folded into an air-filled pillow and simply thrown on the grill, where cooks hover over the rotis, pressing them, flipping them, and rushing them off to drooling diners. Or the dough might first get a sprinkling of red onions. Bob and I ate rotis often when we lived in Singapore. In their most basic form, they’re simple flat breads served hot off the grill with a bowl of curry sauce for dipping.

A filled (and filling) version is called murtabak. An egg is broken onto the stretched dough, which is then topped with a smear of curry sauce, a toss of onion shreds, and possibly shredded chicken, mutton, or sardines. The gossamer dough is folded into a many-layered square, cooked on the grill, and served steaming hot with a bowl of spicy curry sauce. Perfection! Mamak serves murtabak. I wish I could have tried it, but we ordered other items.

Mamak kitchen

I’d gotten a menu to look at while in line, so we’d be ready to order right away. That’s the one tiny improvement that could speed Mamak’s turnover just a tad: menus outside so diner’s can use the waiting time to peruse the offerings.

When you finally enter the restaurant, all primed for a roti (but which one???), the fragrance of baking bread slays you. The urgency of the cooks and waiters increases your heart rate and your stomach announces its presence and desires. Luckily, Mamak is fast! Your order is in and out in moments.

Mamak menu

Mamak cooks a small selection of Malaysian dishes (most of which are traditional street foods) which keeps the menu from overwhelming people unfamiliar with the cuisine. They do a variety of rotis, two kinds of satay, several curries and stir-fries, and spicy-fried chicken. There’s the classic nasi lemak, which is fragrant coconut rice with condiments (which we ordered), and a couple of fried noodle dishes.

Rojak and lime juice

Rojak and lime juice

We also ordered rojak. I’ve had it many times in Singapore, but never like Mamak’s. Typically a salad of crisp and crunchy fruits and vegetables, julienned yambean and cucumber, fried tofu, and prawns, it’s coated with a spicy peanut sauce and garnished with hardboiled eggs. Mamak’s version was heavy on the sauce, sweet, tall, and… delicious.

Roti canai

Crisp and fluffy roti cania looked to be the most popular item on the menu. So simple, yet so satisfying. You lick your finger to pick up every last flake of the toasty bread.

Making roti planta

Making roti planta

The rich and exotic roti planta requires a time-consuming process. Twenty or so little dabs of butter are spaced out along one edge of the stretched dough sheet. The sheet is then rolled into a lumpy, air-filled snake, the buttery dots along its length like undigested mice. The fragile tube is then carefully coiled like a sleek-skinned cobra, and set on the grill to crisp, melt, sizzle, and brown.

And egg roti and one with red onions inside puff and sizzle on the grill

And egg roti and one with red onions inside puff and sizzle on the grill

Mamak also offers a variety of Malaysian tea and coffee drinks, and two typical desserts: ice kachang and chendol. I ADORE chendol, a complicated ice dessert composed of many ingredients. Instead of trying it here though, Bob and I chose to go next door to the Taiwanese dessert shop called Meet Fresh. Yeah, funny name! I got “handmade taro-balls #4″ with peanuts (soft), pearls, and red beans. I could have ordered it hot, but chose to have it over ice. Bob got mango sago coconut soup.

Taro balls

Taro-balls #4 was nice, but it’s no chendol. Come to think of it, chendol needs a post of its own. I dream of chendol, but only a certain kind. It must be topped with one particular fruit. I will tell you… soon!

In addition to the selection and quality of its food, Mamak gets a gold star for speed. Our meal arrived eight minutes after ordering it. When we left, the line was as long as when we got into it an hour and a half earlier. And guess what? After we finished dessert next door? Yep, the Mamak’s line was even longer.

On Goulburn at Dixon in Haymarket, on the edge of Sydney’s Chinatown, Mamak is a winner.

© Copyright 2008-2012 Bambi Vincent. All rights reserved.

Unrelated posts:

Japanese kaiseki dinner

Japanese kaiseki dinner

You are lucky indeed if you ever get the opportunity to experience a kaiseki meal, especially one in a ryokan, a traditional Japanese inn. You’ll enjoy a long, relaxed procession of delicacies in small portions, exquisitely presented, and usually specific to the season.

I had the incredible good fortune to indulge in a week of kaiseki lunches and dinners in Japan. One meal featured tofu in many forms. One featured tempura. Another was Buddhist vegetarian. The most breathtaking were those served at Yagyuno Sho Ryokan in Shuzenji, on Japan’s Izu peninsula.

I’m in awe of Takashi Shibayama, Yagyuno Sho’s chef, who showcased an endless variety of glorious creations in perfect balance, meal after meal. As you’ll see in the following photos, his magnificent presentations are the synergetic result of his ravishing edible works of art complemented by precious serving pieces, and owe a nod to whimsy.

These photos are from a single kaiseki dinner titled “A Picnic Under the Cherry Blossoms.” A menu was provided in Japanese calligraphy, along with an attempted English translation.

Sake in iron pot

The meal begins with a treasured sake poured from iron pots into flat red lacquer bowls. Just a sip, it’s a fruity and fervent taste bud wakeup call, accompanied by a tiny red lantern glowing with a short-lived candle. In a deeply-textured covered bowl, a surprise awaits.

Foie gras Japanese style

Surprise indeed! Who would expect haute cuisine—and foie gras, no less? It’s a silky paté “with white radish agar (moon) and salty meringue (cloud),” a garnish of gold foil and cherry blossom petals—an edible haiku in beige. How about…

Fat goose flies in spring
Cherry blooms, moon in cloud, his
Liver is dinner

Kaiseki understatement: "Simple Meal"

A wooden tray is presented. Paradoxically called “Simple Meal,” it is anything but. In the gorgeous little covered bowl: “bamboo shoot, udo, butterbur dressed with young Japanese pepper and moso.” In my excitement, I forget to take a picture of the opened bowl. The central plate of gold-leaf floats on a gold-leaf-spattered strip of handmade paper. It holds “sushi balls, picnic dumpling, and dried wheat.” On the black ceramic dish, sesame seed tofu with caviar. In the beige: “rape blossoms with dried wheat gluten.”

Gluten makes frequent appearances. Itself bland with a pleasant, chewy texture, it’s an excellent sponge and carrier of flavors.

Cold sake

Our cold sake arrives in crystal glass decanters deep in red lacquer bowls of ice and flowers. You must not pour your own sake—but look after your neighbors, and make sure their cups are full. I can’t help noticing the uniformity of the ice—crushed to perfection.

Small soup in big bowl

A small “clear soup with red sea bream dumpling” is in a large lacquer bowl, black with gold bamboo on the outside, dark red on the inside. We are reminded that we are not expected to like or consume everything, but I can’t help myself. I do and I do. Continue reading

Unrelated posts:

Bad behavior in Cairo

Cairo men

I’m mortified to remember the time I refused to shake hands with an Egyptian.

It’s a sad commentary on the state of the world when one must look at every stranger with distrustful eyes, and in some ways it defeats the whole purpose of leisure travel. Spectacular landscapes, ruins, markets, shops, and food are only the skin of a culture. Its people are its core. Around the world people are attracted to people; locals are warm and welcoming to travelers, and swell with national pride. In many countries, to refuse a gift is to insult your host. In some countries, insulting your host is provocative indeed.

Cairo vendors

After a long hot morning interviewing the Cairo police, we returned to our hotel to wash up. We then intended to visit the American Express office at the Nile Hilton, and from there, we’d hunt down an excellent Egyptian lunch at the Khan el Khalili Bazaar. Refreshed, we made our way through thick air, deafening noise, and teeming crowds to the 6th of October Bridge, which spans the Nile.

Policemen at attention stood the length of the bridge, perfectly spaced every thirty feet, rigid and regular as toy soldiers. They were armed, however, like real soldiers. I asked an important-looking officer who appeared to be supervising the formation. “Is it always like this? Are there this many officers every day?” No, President Mubarak is coming, he said. At the end of the bridge we paused and looked up to locate the Nile Hilton.

Cairo leisure

“You can’t cross the street here,” a friendly local volunteered. “If you try, the police will only stop you. Our president is coming, you see.” He was curly-headed, short, chubby, and a bit rough.

“How do we get across to the Hilton?” Bob asked.

“You must use the underpass. Come, I’ll show you.” As we turned, the entry to the underpass became obvious. We thanked the man, but he wasn’t finished with us.

“Hello,” he kept saying. “How are you? Where are you from? You like Cairo?” He offered his hand, and Bob shook it politely as the three of us walked toward the underpass.

“Lady, what’s your name?”

“Bambi,” I said, walking ahead. I smiled at him over my shoulder, hoping he’d find me friendly but in a hurry. I had no wish to offend him, but I am not fond of shaking hands with any stranger on the street.

“Hello!” he persisted. I increased my pace slightly. That turned out to be an unwise move; thoughtless and undiplomatic.

Cairo street

“You don’t want to shake hands with an Egyptian? I am your host! Do you think I’m dirty?”

“My wife has a cold,” Bob lied, “she doesn’t want you to get it.”

“Perhaps she doesn’t like Egyptians! What kind of visitors are you!”

I felt terrible by then, and regretted my rude and tactless behavior when I should have been on my best. But now I was concerned about the man’s escalating verbal assault. He was still walking with us and, as the underground passage loomed ahead, the chicken in me pecked holes in my nerves. I should have turned and apologized. Instead, I sped up.

I heard Bob behind me, trying to explain the transference of germs from hand to hand to mouth and the Cairene not getting it. As I entered the tunnel, Bob not far behind, the agitated man gave up and dropped us. I was relieved and ashamed at the same time.

Cairo hookah

Later, we unwound in a barely-lit alcove of the cave-like back of the elegant Khan El Khalili Restaurant. The front of the restaurant, called the Naguib Mahfouz Coffee Shop for the Nobel Prize-winning novelist, was all about unwinding. Customers slouched among pillows sucking on hookahs, dark coffee and sweet smoke scented the room, narrow shafts of harsh sunlight illuminated the thick swirling air, and waterpipes burbled like aquariums.

In the back it was quiet, private, and dramatically lit. Over little plates of olives, babaganoush, hummus, and flat bread, we reflected on the encounter. It could have gotten out of hand; we were lucky. But why had I behaved so badly? What had repelled me from the one-man welcome committee? Was I just too street-smart, smelling a scam? Had years of thief-patrol put me off all humanity?

Cairo cheese

No, I lacked any credible excuse. I had just washed, was on my way to eating lunch with my hands, and just plain didn’t want to shake hands. Shame on me. I felt miserable, but allowed myself to be soothed by the atmosphere and luscious meal.

Encounters with locals can offer the deepest, longest-lasting memories of a trip. But when cultures collide, sensitivity and caution must be in balance. Judgment is critical, but how can we determine what our own behavior should be, with little understanding of foreign sentiment? A majority of Americans, cocooned as we are in our huge world of a nation, have a myopian global perspective, as limited as that of an Amazonian tribesman or a Mongolian herder. Our collective ignorance of political issues stuns smaller nations, which can’t afford to know only their own business.

Our naiveté may occasionally lead to confrontations such as mine with the Egyptian. It can also foster dangerous hostility, and it allows us to walk into scams, swindles, and set-ups.

Excerpt from Travel Advisory: How to Avoid Thefts, Cons, and Street Scams
Chapter Three: Getting There—With all your Marbles

© Copyright 2008-2009 Bambi Vincent. All rights reserved.

Unrelated posts:

Scams at restaurant tables

Busy waiters at outdoor restaurants.

Busy waiters at outdoor restaurants.

A restaurant table is a good place to be had. The latest in low-tech scams happened last month in Hoboken, NJ, when a man appeared tableside to collect cash after diners had received their bills. He took their money and walked out the door. Pretty clever.

Why didn’t the customers question the new face? I can answer that, as one who visits restaurants some 200+ days a year. Sometimes we just don’t pay attention to who’s serving us. We’re seated by a host, served water by a busboy, solicited by a sommelier, finally the waiter comes, and sometimes we’re greeted by a manager. The meal might be a business meeting which demands our attention more than faces.

Last week, I had a long, late lunch at Postrio in Las Vegas. When our waiter’s shift ended, she did what customer service people call a “warm hand-off:” she introduced us to the waiter who would continue with us. She could have just left, and when the replacement waiter showed up, we’d have just accepted him.

So the Hoboken bogus waiter simply took advantage of our innate trust. He manipulated his victims by presenting himself as the person they expected; he didn’t even have to say anything. Hand out, money in, bye-bye.

So what did the restaurant do when the customers told the real waiter that they’d already paid someone else? Management did not make them pay again. Which invents an entirely new scam: diners claiming they already paid the bill (even though they haven’t). Perhaps the bogus waiter plans that as his next trick.

In the case of the bogus waiter, the victims were not out-of-pocket due to the goodwill of the restaurant management. Other potential losses while dining out:

© Copyright 2008-2009 Bambi Vincent. All rights reserved.

Unrelated posts:

Purse stolen off lap at restaurant

Bags on laps should be safe, but not always.

Bags on laps should be safe, but not always.

Should Have Left it in the Hotel—Gisela and Ludvig Horst checked into their Barcelona hotel and immediately got into an argument. Gisela did not feel comfortable leaving their valuables in the room, though Ludvig was insistent that they should. They’d just arrived from Germany for an Herbalife convention. With 30,000 international participants in town, each sporting big I-heart-Herbalife buttons, every Barcelona hotel was fully booked. The Horsts ended up in the same small, semi-seedy inn Bob and I had chosen for our semi-seedy research. We met them at breakfast the morning after.

The Horsts went out for their evening exploration with everything in Gisela’s purse. They joined another Herbalife couple for drinks at an outdoor café on La Rambla. The avenida was lively, the June weather delightful. Gisela was enthralled by the entertaining parade of strollers, yet she never forgot caution. Conscious of the value her purse contained, she held it on her lap. The foursome ordered sangriá and let the Spanish nightlife swirl around them.

If the Horsts’ cash and passports had been stolen from their hotel room, one might fault them for leaving their things unsecured. Had Gisela hung her purse from the back of her café chair, one could chastise her severely. Had she put it on the ground, out of sight, out of mind, she could be blamed. But Gisela’s handbag was securely cradled right under her nose.

Thinking back, Gisela remembered a middle-aged man seated alone at a table behind them. Was it him? She also sensed the bulk of a man moving behind her and had assumed it was a waiter. Without warning, her bag was snatched right off her lap.

The Horsts lost everything. Besides the tremendous paperwork hassle, the mood of their trip was ruined and Gisela was badly traumatized. She blamed herself and lost confidence in her judgment, though she was hardly at fault.

Personal security is an art, not a science. Information and awareness are everything. In the Horsts’ situation, I may have done exactly as Gisela did, had I been lacking a suitable suitcase to use as a safe. However, I’d try to split up my goodies, and put as much as possible on my body instead of in a grabbable bag.

Excerpt from Travel Advisory: How to Avoid Thefts, Cons, and Street Scams
Chapter Four (a part of): Hotels: Have a Nice Stay

bv-long

Unrelated posts:

Paper masala dosa

Paper masala dosa: crisp and light as air, except for it\'s full middle.

Paper masala dosa: crisp and light as air, except for it's full middle.

Why did we order two?

Paper dosa is one of my favorite meals. I order them at every opportunity when I’m in India, Singapore, or Dubai. It was a restaurant in Phoenix, though, where I was served the biggest one I’d ever seen.

Dosas are hard to find in the U.S., but I discovered Udupi in Phoenix, where they serve 17 kinds. 16 kinds I don’t care about. It’s paper masala dosa, every time. I dream of its shiny mahogany surface complete with streaky tracks from the dosa-maker’s spatula, the intoxicating fragrance of ghee, and the traditional accompaniments. I like the drama of its arrival, even when it isn’t this gargantuan; even when I fetch it from the grill myself. And I like the eat-it-while-it’s-hot urgency, even though it’s impossible to eat it while it’s hot.

Paper dosa is a thin, crisp pancake made from a fermented batter of rice and lentil flour. They’re always large, but I’ve never before come across the three-foot long version. Then again, I’ve never before been to Udupi—the restaurant, or the city in southern India.

A giant version of the paper dosa, with its three little bowls of accompaniments.

A giant version of the paper dosa, with its three little bowls of accompaniments.

A paper dosa always comes with a little bowl of sambar (a thin tomatoey broth) and two fresh chutneys. Indian chutneys are not the sweet-hot preserved fruit bits in jars, as sold in U.S grocery stores. Those are “pickles.” Chutneys are fresh. With a paper dosa, you get one of ground coconut mixed with chilies and fresh green coriander or mint leaves, and one other, complimentary chutney (the kind varies).

The paper dosa is cooked on only one side, with ghee (clarified butter). A hidden surprise of potato curry lies within.

The paper dosa is cooked on only one side, with ghee (clarified butter). A hidden surprise of potato curry lies within.

If you order paper masala dosa, your dosa is rolled around a ladle of potato-onion curry, and the meal becomes hearty. They are always too much for me, but this one was amusing in its hugeness. It was no joke, though.

Indian restaurants are everywhere now; unfortunately, they all seem to have the same predictable menus: butter chicken, chicken tikka, lamb korma, beef vindaloo, aloo gobi… They’re all north Indian restaurants and they all must use the same boring, failsafe recipes. If you’ve never had the cuisine of south India, it’s worth seeking out. You’ll get dosas (maybe 17 kinds!), other unfamiliar crepes, pancakes, and “donuts,” and dishes rich with coconut and chilies.

Udupi Cafe
1636 N Scottsdale Road
…¨Tempe, AZ 85281 …¨
Phone: 480-994 8787

Unrelated posts:

Duck in a can

Au Pied de Cochon artMontreal—Read anything about this city’s vibrant dining scene and you’ll be pointed to Au Pied de Cochon. You’ll also be warned: dining here entails a serious lapse in a heart-healthy diet. Pigs, of course, are featured heavily on the menu. Foie gras is the restaurant’s other specialty.

I don’t eat pigs, or any four-legged animals. I’m not big on two-legged winged creatures, either. But foie gras makes me swoon. In Montreal, it comes from ducks, not geese, and I find it slightly inferior. Slightly.

At Au Pied de Cochon, chef Martin Picard puts foie gras in everything: pigs’ feet, pizza, and a weird Québécois dish called poutine. Poutine is a pile of fries and cheese curds covered with sauce, and often meat. What are cheese curds? I can’t think of an American equivalent. Cottage cheese curds are smaller and softer, and creamed. Indian paneer is similar: firm, dryish, squeaky lumps of milk soured by an acid. They’re good.

Au Pied de Cochon’s version of poutine starts with potatoes fried in duck fat and topped with a large lobe of seared foie gras. And get this: the sauce is made of foie gras puree, egg yolks, and cream. The eyes and mouth say yeah! while the heart runs for cover.

It was fabulous. Bob and I shared a plate, and we could have walked away satisfied after just the foie gras poutine and glasses of chenin blanc.

Toasted bread spread with celery root puree, waiting for the contents of the canBut no. We had to experiment. Bob had a fresh bluefin tuna dish, rare and complicated. I had duck in a can. My chef brother-out-law had told me about it. The waiter brought out a piece of toasted bread covered with celery root puree. He also brought a hot sealed can, which he opened with a can opener at the table.

Duck in a can: hot and freshly cookedSlowly and ceremoniously, the steaming contents were dumped atop the bread. A duck breast, a large lobe of foie gras, buttered cabbage, a head of garlic, fresh thyme, and mysterious juices were cooked to a fragrant, unidentifiable heap that looked sort of… well, pre-digested.
Duck in a can: not a pretty sightIt was not a pretty sight, though it smelled divine. The structure stood tall on its bread foundation for a minute, until the bread soaked up enough fat and juices to lose its ability to support such a heavy burden. Neighboring diners’ eyes bugged out. Mouths gaped. Oohs and ahs for the spectacle of the duck.

Duck in a can: devineNeedless to say, it was delicious. The duck was chewy and gamey, the foie gras meltingly luscious, the garlic an occasional bright surprise, and the cabbage a vegetal counterbalance. The celery root and juicy-crusty bread could have been a meal on it’s own. As you can see, the dish was enough for six people.

No surprise that the combination, foie gras poutine followed by duck in a can, was not a wise choice; I knew that when I ordered. I just had to try both dishes. There were many others I managed to pass up.

Fresh shellfish at Au Pied de CochonSo this is my recommendation. Go to Au Pied de Cochon. If duck in a can doesn’t intrigue you, try one of their spectacular seafood platters. Or probably anything on the menu.

Seafood platter at Au Pied de Cochon

Unrelated posts:

Invitation to steal

Purse hung on back of a chair in a restaurant.Bob and I must not be working hard enough. We’re just not getting the message out. We had a very good dinner at the intimate, chef-owned EVOO, in Boston, where we found this woman, happily oblivious to her open invitation. See her red-lined purse gaping open, behind her back? We brushed against it in the tight squeeze getting to our table, but she didn’t notice. We, or anyone, could easily have plucked out her wallet or cell phone. When Bob spoke to her, she admitted that she (or was it her female companion?) had already been a victim of theft from a purse hung on the back of a chair.

Men: hanging a jacket on the back of a chair is just as risky if you’ve got goodies in your pockets.

Might be a good time to read Purseology 101 and/or Pocketology 101.

EVOO serves a beautiful dish called Duck, Duck, Goose: duck confit, seared duck foie gras, sliced goose breast, lentils, haricot vert, escarole and sherry-ginger sauce.

Unrelated posts: