DosaHut: June 28, 2010

Here in at Fremont in Dosahut, people who is avoiding the hot and spicy content can opt, asking for cooking the otherway with less spices as some people like food less spicy and less hot. In such cases people visiting and dining with Dosahut at Fremont can feel free to ask or communicate with the chef about the way of cooking or opting for the customer way of adding spices.

The spices added over are all same with some mixture of ingredients over all South Indian states but cuisines or definitely different. There are five different variety of lunch & dinner with Karnataka, Andhra, Hyderabadi, Tamil, Chettinad, Kerala which serves with different kind food items.

Tamil Nadu - Chettinad cuisine hails from the deep southern region of Tamil Nadu. Chettinad cuisine is far from the bland cuisine of traditional Tamilian Brahmins deliver for the spiciest, oiliest and most aromatic in India. Chettiars are well known for their delicious vegetarian preparations, their repertoire of food items is famous and includes all manner of fish and fowl and meats, as well as delicate noodle-like dishes and carefully preserved sun-dried legumes and berries that the Chettiar ladies make into curries. Oil and spices are liberally used in cooking and most dishes have generous amounts of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, etc.

Some of the popular dishes in Chettinad menu are varuval -- a dry dish fried with onions and spices (chicken, fish or vegetables sautéed), pepper chicken, poriyal -- a curry, and kuzambu which has the ingredients stewed in a gravy of coconut milk and spices. In the same range, one can include the numerous pickles, powders, specially roasted and ground spices, dry snacks, papads, appalam and vada. The Tamil variation of Mughlai food can be savored in the biryani and paya. The latter is a kind of spiced trotter broth and is eaten with either parathas or appam.

Kerala the other south Indian state having its own richness for cooking food, its variety of pancakes and steamed rice cakes made from pounded rice. The lightly flavored Biryani-made of mutton, chicken, egg or fish-takes pride of place. In seafood, mussels are a favorite. Appam is a must for every marriage reception.

Karnatak Cuisine: A typical Kannad meal includes the following dishes in the order specified: Kosambari, Pickle, Palya, Gojju, Raita Dessert ( Yes, it is a tradition to start your meal with a dessert( paaysa!) Thovve Chitranna Rice Ghee. What follows next is a series of soup-like dishes such as saaru, majjige huli or Kootu which is eaten with hot rice. Gojju or raita is served next; two or three desserts are served; fried dishes such as Aambode or Bonda is served next. The meal ends with a serving of curd rice.

Hyderabad: This cuisine is a direct result from the kitchens of the Nizams. The Hyderabadi cuisine are meats with the vibrant spices and ingredients of the predominantly local Hindu people. Hydrabadi cuisine is the ultimate in fine dining. Its tastes range from sour and the sweet, the hot and the salty and studded with dry fruits and nuts. One of India's finest foods, the biryani or rice with meats and brinjal (or eggplant) or baghare baiganis are the jewels of Hyderabadi cooking.

So there is always a combination many food items from different states of south India, so have food taste it ever at Fremont in DOSAHUT.

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