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India Chain Claims to Be Home to Longest Ever Dosa
To be filed right next to New Delhi's record for the world's largest biryani: Sankalp, a restaurant chain based in the city of Ahmedabad, India, claims to have made the world's longest dosa.
The mammoth dosa — a crepelike South Indian specialty made from rice and black lentils — was created last Wednesday and measured in at 32 feet and 5 inches long, taking less than 40 minutes to put together. To make the behemoth, a team of 16 chefs practiced for 10 days, working to achieve the correct length by maintaining a steady temperature across the entire dosa, while handling a tawa, or hot plate, that was 35 feet long.
India's Next Big Export: Cow Urine Soda
Holy cow. India's oldest, biggest nationalist Hindu group, the Rashtriya Swayamsevak Sangh (RSS), plans to introduce a new soft drink made from cow urine.
The radical RSS group has long campaigned against beverages such as Coke and Pepsi, foreign imports that it believes to be a corrupt influence and a symbol of Western imperialism.
Man Dies in Company-Sponsored Pastry Eating Contest
A few months ago we noticed that competitive eating was a rapidly growing "sport": This year, 1.5 million people tuned in to ESPN to watch the Nathan's Hot Dog Eating Contest, and there's now a game, Major League Eating, available on the Nintendo Wii. Yet while it's entertainment for many, it comes at a cost for others. Yesterday, Saurab Sabharwal, a 22-year-old engineer at Nokia-Siemens in Gurgaon, India, died during a company-sponsored pastry eating contest held in the office cafeteria.
Sixty Chefs Create the World's Largest Biryani
I'm not sure why people feel the need to break Guinness World Records, but they do. And this time it was sixty Indian chefs in New Delhi. This past Saturday they cooked a 13 ton (28,600 pounds) biryani dish.
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Southern (Indian) Thanksgiving
This story was written by member courtneyd and comes from the Kitchen Goddess group in the YumSugar Community.
For a few years now I've wanted to try to marry the traditional Southern Indian food my husband grew up enjoying with Thanksgiving as I know it (Southern girl with a love of spice and heat). So this year I did a trial run of a tandoori-style turkey made in the oven.
Come Party With Me: Indian Dinner — Drinks
No themed dinner party can begin without the relaxing mood enhancer and conversation stimulator that is the specialty cocktail. Since India (outside of the big cities) doesn't have much of a drinking culture, I'm turning to Dale Degroff, the king of cocktails, for inspiration.
According to Degroff, in its day — during the 19th century when East India existed — the East India cocktail was similar to the cosmopolitan in popularity: Everyone enjoyed it.
Malaysia's Saturday Night Market Is a Foodie Paradise
Recently reader FinnLover traveled to the Malaysian capital of Kuala Lumpur. While visiting the vast city, she spent one Saturday night hitting up Little India's weekly street market. With its incredible diversity — there are stalls that serve Thai, Chinese, Malaysian, Western, and Indonesian cuisine — Finn describes the event as the "biggest food celebration ever."
Yummy Links: From Thomas Keller to India Pale Ale
- An early look at Thomas Keller's upcoming cookbook, Ad Hoc at Home. — Grubstreet
- With stabbing deaths on the rise in the UK, one knife manufacturer has taken matters into his own hands. — Eat Me Daily
- Tickets for October's New York Wine and Food Festival are now on sale.
Subway Poised to Surpass McDonald's in Locations
Could Subway be the world's new McDonald's? It sure looks that way. In the next few months, it will become the world's largest food chain.
Would You Drink Chicha Beer?
"Off-centered stuff for off-centered people" is the slogan used on every beer at Dogfish Head Craft Brewed Ales, a Milton, DE-based craft brewery. Although the company is perhaps best known for its 60-Minute India Pale Ale, it's made headlines recently for being one of the few to produce chicha, a traditional Peruvian beer made out of corn that's been milled and moistened — in the brewer's mouth.
"Ancient brewers through trial and error learned that the natural enzymes in saliva would convert the starch in corn into sugar, so it would ferment," Dogfish Head founder Sam Calagione told the New York Times.
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