Benefits Of Active

In New York's SoHo district, with the line of Hampton Chutney Co. yogis in the restaurant after school, mats in hand to Dosa and chai, as they have in a peaceful environment, filled with the sounds Sanskrit chants. Owners Gary and Isabel MacGurn met in 1973 at the Siddha Yoga Meditation Ashram in Ganeshpuri, India, where they played Seva, or selfless service, by cooking in the kitchen ashram with other devotees from around the world. "I was totally dependent Dosa," said Gary MacGurn of his time in India. "And I saw how people from around the world, all colors, all ages, they all love Dosa!" With the blessing of their guru, he and his wife opened their first store Dosa in the Hamptons in 1997, followed by two places in New York over the next decade.

MacGurn attributes the popularity of the dosa to the fact that they are fast, safe and affordable. The new approach to U.S. restaurants with ingredients that probably helped too. Dosa in San Francisco serves organic fish, from sustainable sources, meat and poultry. Hampton Chutney Co. In addition to traditional dosa, you can order with fillings like grilled portobello mushrooms, balsamic roasted onions and avocado, tomato, Monterey Jack cheese and arugula. "If there's a food you can eat every day and never tire of" MacGurn said, "is dosa."

When a yoga teacher and photographer Martin Jenay to travel back in South India (his last trip, he spent three weeks in Kerala Shiva Rea kuten photographer), it always takes a little 'time to dismount and stand again in his daily life to run a small yoga studio in Northern California. And when the mood set in "PART D I'm obsessed," he said. "I love them I think they are the perfect food:. They are light, but still can not eat something substantial coming to Kerala Banana Leaf with sambar for dipping, and coconut chutney This is my breakfast to go when I'm there .. . "

Dosa, a gluten-free diet, high protein dish best served for breakfast, lunch and tea in southern India, is made from a dough of rice and lentils, which are fermented overnight , which gives it a slightly tart taste like sourdough bread. (A similar batter is steamed mussels in oil to make it thick, hard biscuits known as idlis.) Fine paste is spread on a hot plate, and the result is the most common potato masala comfort, lively mixture of potatoes, spices, onion, pepper and spices. But there are many others, according to Anjan Mitra, co-owner with his wife, Emily, two Popular San Francisco, both called Dosa. Mitra said that South India is warm, rainy climate means lots of fresh ingredients, and its diverse population allows many variations of the classic Dosa.

"India has more than 100 different types of Part D," he said. Mitra and restaurants, serving more than a dozen varieties of PART D, PART D masala and much more, you can order with fillings such as paneer (cheese-free), eggplant chutney or fresh vegetables in the spring.