{"id":5138,"date":"2008-04-13T23:14:32","date_gmt":"2008-04-14T04:14:32","guid":{"rendered":"http:\/\/sepiamutiny.com?p=5138"},"modified":"2008-04-13T21:20:32","modified_gmt":"2008-04-14T02:20:32","slug":"honey_who_shrun","status":"publish","type":"post","link":"http:\/\/sepiamutiny.com\/blog\/2008\/04\/13\/honey_who_shrun\/","title":{"rendered":"Honey, who shrunk the dosa?"},"content":{"rendered":"

A friend of mine emailed me this photograph of a mini-dosa from a desi restaurant’s lunch buffet in Davis Square<\/a>:<\/p>\n\n

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It’s not the size of the dosa that counts, it’s the flavour of the filling<\/p><\/td><\/tr><\/table>\n\n

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From a restauranteur’s perspective, this innovation makes perfect sense. You can’t serve everybody a dosa, it’s too large. And you can’t serve dosa slices either. Enter the mini-dosa, everybody gets dosaed, the restaurant has less waste, everybody goes home happy right?<\/p>\n\n

And while we’re on the topic of alternadosas, how about totally American fillings like “Grilled Chicken with Goat Cheese, Spinach and Roasted Tomatoes<\/a>” or “Tuna with Cilantro Chutney Dressing, Avacado, Arugala & Tomato<\/a>“? <\/p>\n\n

<\/a>Are these reasonable innovations or travesties wrought by American commerce on the fine traditions of Madrasi<\/strike> South Indian cooking? In other words, is it a shanda like the bagel stick with the cream cheese inside<\/em>, AKA the bagel Twinkie?<\/p>\n\n

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Ever toast, spread cream cheese on, and eat a bagel, and be like, damn, this is taking too long? Kraft’s Bagelfuls, essentially, a bagel Twinkie, are for you. A “Bagelful” is a frozen bagel tube with cream cheese inside. They’re kept in the refrigerator and then toasted, microwaved, or even eaten straight from the box. [Link<\/a>]<\/blockquote>\n\n

How do we tell when a departure from beloved tradition is actually progress?<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

A friend of mine emailed me this photograph of a mini-dosa from a desi restaurant’s lunch buffet in Davis Square: It’s not the size of the dosa that counts, it’s the flavour of the filling From a restauranteur’s perspective, this … Continue reading →<\/span><\/a><\/p>","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[19],"tags":[],"_links":{"self":[{"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/posts\/5138"}],"collection":[{"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/comments?post=5138"}],"version-history":[{"count":0,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/posts\/5138\/revisions"}],"wp:attachment":[{"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/media?parent=5138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/categories?post=5138"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sepiamutiny.com\/blog\/wp-json\/wp\/v2\/tags?post=5138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}