Friday, September 28, 2012

Get the picture?

Once upon a time, the idly was a truly humble, workmanlike, everyday dish. Fairly simple to cook, and in volumes, it continues to be the staple breakfast at many a south Indian home. But there had to be variants. The Kanchipuram idly was one of the earliest, and that set a trend for place-name idlies, including a Thanjavur idly and the now-ubiquitous Madurai (Murugan) idly

But Kushboo idly? At least the place-name idlies had some differentiators originally, arising from local ingredients being used. And of course, rava idly or stuffed idlies do not tax your imagination. But Kushboo idly? Could it be along the lines of the MLA pesarattu? Or is it like that famous Chiranjeevi dosa one used to get at Chutney's in Hyderabad? The story goes that the actor had tried out the steamed variant of the dosa at his house and had the method perfected before sharing it with Chutney's. 

Of course I have been curious as to the twist that Kushboo has given idly. I suspect there is none, however. And the reviews about this restaurant in Nungambakkam are so dismal that I am not tempted to go there and find out!

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