I first visited Dosa Bundi together with a work colleague (Rachel) on a Thursday. We tried the masala dosas cooked by Champa and her husband.
Champa attends at St Mary’s Church. I showed her pictures of what all I had seen while visiting the church the previous day and explained about my project and that Ulrike had recommended I visit her place for dosas.
I had not brought with me my picture frame to sign and so I said I’d visit again on Saturday, which I proceeded to do.
Champa was not there on the Saturday but I met her husband Ashwin.
I ordered some masala vada as I had not tried these yet; also chai. The masala vada had dill in them, which is interesting as I have never yet encountered dill in Indian food. The chai was unsweetened, which is how I prefer it.
We got chatting about food and Ashwin told me he hails from Hyderabad. I asked him about Hyderabadi food and he informed me he cooks Hyderabadi biryani on Saturdays. He then gave me some to try. The meat had been marinated in yoghurt and was extremely tender and the flavour was fragrant with star anise, cardamom and cinnamon.
For the montage, Ashwin left me a green chilli commonly used in South Indian cuisine and sent me to experience the recently opened Luton Dart.
Artrospektive 