"Uttapam" of Indian vegetarian cooking

[Bapopik at AOL.COM]

ENGLISH--I might have a free day tomorrow to research "English" and
"Uttapam."  Can the ESPN guy wait one day for a correct "English" answer?...He knows
me.  (See "drag racing" in ADS-L archives.)  Why didn't he contact me?

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UTTAPAM

UTTAPAM--635 Google hits, 133 Google Groups hits

   A short post before wasting yet another day of my life doing parking
tickets.
   Did I just do "Curry Hill" with "Times Square"?  Well, in Wednesday's NEW
YORK TIMES:

   Chennai Garden, along with Curry Leaf, has some of the best food in the
neighborhood known as Curry Hill, which radiates out from Lexington Avenue and
28th Street.

   Radiates?
   Declares the TIMES today:

After Centuries, the Vegetarian Feast of India Finally Arrives
By JULIA MOSKIN
Published: March 24, 2004
SUVIR SARAN, a chef at the ambitious new Indian restaurant Amma, in Midtown,
has never tasted the restaurant's tandoor-grilled lamb chops. "My family in
Delhi have been vegetarians for generations," he said. "At least since the 15th
century. Before that we are not so sure." Jehangir Mehta, the pastry chef at
Aix on the Upper West Side, grew up in Mumbai, where about 30 percent of the 12
million residents are vegetarian. "The vegetarian cooking of India is
excellent training for a pastry chef," he said. "It teaches you how much range can be
achieved with spices and herbs." India has the most varied vegetarian cooking
in the world, and it has been thousands of years in the making. Now, finally,
it is also widely available and authentically prepared in restaurants across
New York City.

   Yeah, you thought that Little India had existed for several generations
now.  But the TIMES has just declared that Indian vegetarian food has finally
arrived.  And you haven't arrived until the TIMES says you've arrived.
    (OT:  "Uttapam" will get more ink than "the Big Apple."  Just try killing
yourself on a parking ticket paper cut.  You can't do it.  That'll be the
day.)
    "Uttapam" is not in the OED.  Indian food has now officially ARRIVED, so
here's the rest of the TIMES' take:

   Many New Yorkers who have adopted dosas are moving on to idlis, also
crafted from rice and lentils but much thicker and fluffier than dosas. When
well-made, idlis have the pillowy texture and light tang of the perfect buttermilk
pancake. Uttapams are also something like pancakes, but the batter is poured
around tomatoes, mushrooms, onions or mushrooms, to make tender,
vegetable-studded rounds.
   Idlis and uttapams are always served with a bowl of sambar, a soupy, tangy
tamarind-spiked stew of lentils and vegetables that is synonymous with South
Indian cooking.


(GOOGLE GROUPS)
Re: south indian restaurants in San Francisco
... San Francisco. I will be there for five days in June and would like
to catch up on my dosa and uttapam quota for the year. I am ...
soc.culture.indian - Jun 2, 1992 by ksrao at POWER.EEE.NDSU.NODAK.EDU - View
Thread (4 articles)

Dosai recipe (followup from Uttapam)
... accompanying recipes. For the uttapam, follow directions for GRINDING
and then start using the uttapam instructions. Good luck. radhika ...
rec.food.cooking - Mar 10, 1992 by Radhika Thekkath - View Thread (1 article)

Re: REQUEST: UTTAPAM
In his article weisman at osf.org (David Weisman) writes: I was in a Southern
Indian restaurant and had a dish called Uttapam. It was ...
rec.food.cooking - Mar 7, 1992 by Radhika Thekkath - View Thread (4 articles)