Whole Foods Market in Cupertino is bringing popular Indian street food to shoppers.
Dosateria specializes in made-to-order food from various regions of India.
“It’s like a small restaurant; it simulates what you would find on the street from a vendor in India,” said Emily Mitra, who co-owns the business with husband Anjan. “It is considered a quick, casual, fast-service concept for the Indian community that can be introduced to the public at large.
“Cupertino is the perfect place because the Indian audience is so incredibly concentrated.”
Dosateria offers vegetarian, vegan and meat options. The customizable menu includes samosas and chutneys and street foods such as sprouted coconut kale mung salad and bhel puri. Dosateria, however, will be most known for its dosas and frankies. A dosa is a South Indian savory crepe made with lentil and rice flour. A franke is an Indian roti wrap grilled with egg and choice of filling.
Dosateria held a grand opening celebration on Sept. 5, which featured henna tattoos, music, food samples, a traditional Indian lamp-lighting ceremony, a ribbon-cutting with the Cupertino Chamber of Commerce and the Rotary Club of Cupertino.
Mitra hopes the addition of the Dosateria concept to a place like Whole Foods could help put quick Indian food on the map for everyday residents in the way sushi is now ubiquitous at markets.
“Whole Foods Market is committed to bringing new and authentic food trends to our customers,” Scott Sherman, Whole Foods Market Cupertino store team leader, said in a press statement. “Dosateria brings classic, quality products together with exciting culinary twists, and we’re thrilled to bring them to Cupertino diners.”
Hari Nayak, a driver behind Dosateria’s menu, is a chef and author of cookbooks teaching Indian cuisine. The Dosateria drink menu includes fresh sugar cane juice made with ginger, lemon and house-made chai. The entire menu is wheat and nut free, and features natural, free-range meats and local, sustainable organic products when possible, according to restaurant representatives.
Whole Foods Market Cupertino is located at 20955 Stevens Creek Blvd. in Cupertino. Dosateria is open daily from 10 a.m. to 10 p.m. The restaurant will also offer catering to the many offices in its area by October.
For more information and to view the menu, visit wholefoodsmarket.com/service/dosateria-cafe-spice.
In Penang, Malaysia, toast with butter and sugar.
David Robert Hagerman for The Wall Street Journal
It’s late in the afternoon and I’m in need of sustenance. So I walk to my favorite cafe, grab a stool and place an order. The establishment’s owner saws slabs from a white-bread loaf and hands them to his assistant, who suspends them using tongs over burning coals. When it’s turned golden, the bread is handed back to the owner, who spreads it with butter and jam and slices it lengthwise into four three-bite planks. I eat my toast from a pink melamine plate, washing down every other bite with inky coffee.
I might just have described a snack had in San Francisco, where last year a cafe in an outer neighborhood birthed an American food craze: artisan toast. But, no, I’m in George Town, Penang. And although my favorite afternoon treat fits the artisan toast definition—bread cooked to order, buttered and smeared with house-made jam, jelly or other spread—it’s no fad. Colonization and migration made toast with kaya (coconut milk, eggs and sugar cooked and stirred into a paste that is sometimes flavored with pandan leaf) a stalwart of the Malaysian—and Singaporean, for the two countries were once one British territory—culinary repertoire a hundred or so years ago. Even today kaya tost, as the combination of bread and spread is called, is a beloved breakfast (often eaten with a runny soft-boiled egg), dessert, and anytime-of-the-day nosh.
If credit for the invention of artisan toast is to be placed anywhere it should be at the feet of Hainanese Chinese. Arriving in British Malaya beginning in the late 1800s, after waves of earlier migrants from mostly southeast China, they found that jobs in tin mines, on rubber plantations and on farms were few and far between. Many ended up in the kitchens of British colonialists and Chinese towkay, or wealthy merchants and clan heads, and in British army mess halls, where they mastered Western dishes like chicken pot pie, lamb and pork chops, and mushroom soup. Soon, Hainanese men had earned a reputation as skilled chefs and some went out on their own, opening kopitiam, or coffee shops, serving Chinese and Western dishes.
Grilled toast with kaya and butter.
David Robert Hagerman for The Wall Street Journal
Today, Hainanese kopitiam, some of which are run by second- and third-generation descendants of their original owners, live on in Malaysia and Singapore, dishing up what has come to be regarded as comfort food: chicken chops, a partially deboned chicken leg and thigh battered, fried and served in Worcestershire sauce-based gravy with vegetables; roti babi, deep-fried bread stuffed with shredded pork and other ingredients; thick coffee made from butter (or margarine) and sugar-roasted beans, sweetened with condensed milk. And kaya tost.
The best kaya tost boasts charcoal-burnished bread cut neither too thick nor too thin, and kaya made in batches small enough to ensure adequate attention—and stirring—during a cooking process that can last up to 20 hours and, if done right, yields a milk coffee-hued spread that tastes a lot like caramel. My favorite kaya tost purveyor in George Town is Toh Soon Cafe, which, consisting of a covered work space and folding tables and chairs sprawled over half the length of an alley, hardly qualifies as a kopitiam. Its second-generation Hainanese owner,
gets extra points for using thick-crusted, fluffy crumbed roti Bengal: rectangular loaves named for their alleged place of origin that are made in the same bakery that introduced the bread to Penang in 1928.
Kaya tost is delicious and, priced at almost a quarter of what a slice of artisan toast costs in the U.S., a bargain. But kaya tost’s most noteworthy quality is its staying power in the face of a decade-long onslaught of imported, sweet breakfast-y alternatives like muffins, cupcakes, donuts and cronuts. If history is anything to go by, it’s safe to predict that Malaysians and Singaporeans will be relishing the original artisan toast long after its American cousin has been eclipsed by the Next Big Thing.
New Delhi: In an unconventional promotion move, the cast of the upcoming film ‘ Daawat-e-Ishq’, Parineeti Chopra and Aditya Roy Kapur took to the streets of the capital to promote their film.
Amidst cheering fans, the actors said the film is a “feel good film that has come after a long time” as they feasted at Delhi’s famous food joint ” Rajinder da Dhaba “.
“It’s been a long time that a film has not come where it’s just about a lot of pure happiness, lot of love, lot of great food, sweet people, sweet songs…this is a feel good film” said the ‘Ishaqzaade’ star.
But it was not only about relishing sumptuous kebabs, paneer tikka and chicken achari, they also shared their views on how hard it was to stay in shape while resisting the temptation to gorge on the aromatic delicacies.
Kapur said “I put on a lot of weight while shooting the film, and now, we are putting on weight while we are promoting the film, so it is very tough”.
The film, directed by Habib Faisal and produced by Aditya Chopra under the banner of Yash Raj Films, is slated to release worldwide on September 19.
As the unique Trinity kitchen celebrates its first birthday and The British Street Food Awards come to Leeds for the first time, Catherine scott takes a looks at the trend
Street food to me suggests either something dodgy from a van as we stagger out of a nightclub, or some mysterious concoction from bubbling away on an Asian pavement
Well, British street food 2014 is neither of these. It is the fastest growing eating trend in the UK and beyond as people are increasingly time and cash poor and in search of something more exciting than a soggy sandwich for lunch.
And Leeds is at the forefront of the movement which is revolutionising the way we cook and eat food.
In testimony to this the
City has been chosen to host
the fifth British Street Food Awards next week. (September 26 – 28).
The man behind the awards is journalist and food writer Richard Johnson, who was involved with creating the boundary-pushing Trinity Kitchen.
“My relationship with Leeds started some years ago when I had a conversation with Land Securities who own Trinity Leeds,” explains Johnson.
“They wanted to put street food onto the first floor of a building. I thought they were mad.”
According to Paul Smith, Trinity Leeds Marketing Manager, he wasn’t alone.
“There was a time during the development of Trinity Leeds that we had to stop for a while. It was worrying at time, but actually it gave us the opportunity to sit down and decide exactly what we wanted to do moving forward. There were lots of meetings where people were just invited to come up with ideas, no matter how outlandish they may sound.”
It was at one of these meeting that someone suggested lifting street food wagons, vans, carts, sheds and truck up onto the first floor of Trinity Leeds. Five vendors would spend a month in Trinity Kitchen and then the whole process of lifting the wagons into place would be reversed and another five street food.
“Once we had decided that we could do it we had to work out how,” says Smith.
They had to find a way of lifting the vans up the side of the building, in through an opening in one of the walls and in to the first floor food hall. Every month the road next to Trinity Kitchen (above Boots) is close so that specialist hydraulic lifting equipment can lift the vehicles into place.
“We did have a few sleepless nights,” admits Smith. “Nothing like Trinity Kitchen has ever been done before and so there was nothing to follow we had to take the lead in everything.”
Once they had worked out the logistics they then had to find the street food traders to take over the pitches.
“We knew about everything that it had to be authentic,” says Smith. “People are very savvy and they know if something isn’t genuine.”
As Richard Johnson had been in on the idea from the beginning it made sense that he be consulted about who could fill the five pitches.
“I have been passionate about British street food for many years and that’s why I started the street food awards five years ago.”
Johnson comes up with lists of people he believes would be suitable for Trinity Kitchen and so far it has proved a huge success with more than 25,000 people a week passing its threshold to try some of the delights within. Smith needn’t have had so many sleepless nights.
“We knew within days that we had his on something good,” he says.
In the last year Trinity Kitchen has seen street food from Morocco, Japan, Caribbean, Vietnam, Spanish, French and English serving everything from Seafood chowder, Naan rolls and noodles, to crepes and waffles. There are also five more permanent traders in Trinity Kitchen.
“We have never had a spare place, yet,” says Smith. “It has come close on the odd occasion, but we have been really pleased with how it has turned out.”
There has only been one close shave, he recalls, when one street trader wanted to bring an old American ambulance up the side of the building.
“The hydraulic lift takes a maximum of two and half tonnes and we were assured that was what the ambulance weighed. When it came to it it was actually nearer four tonnes. We managed to get it into the building but then the lift company refused to take it out again so we had to set about dismantling it to reduce the weight. We even had to take the engine out.”
It is a testimony to the success of Trinity Kitchen and the street food scene in Leeds that Richard Johnson has decided to hold his annual awards in the City.
“I have been working in the city for 18 months and have grown to love it. The City Council invited us to hold the awards here and it just made sense.”
Johnson fell in love with street food after he had an epiphany with a burger.
“In the old days, British street food meant cheap sausages and over fried onions, served off rusty metal handcarts. But that’s changing.
“I had this burger from a street food trader in a car park outside a carpet warehouse and it tasted amazing, It made me realise what a burger should taste like, that there was a different way of doing a burger, it was incredible and yet he made it in front of me in the street with 28 day aged Hereford beef.”
Johnson talks about this burger, and the bun it was delivered to him in, with such reverence it is hard not to be infected by his passion.
It was this burger that set him on his mission to raise the profile of British street food.
“Street food is anything that is sold on the street, but for me I want to see action, I want theatre.”
Back at Trinity Kitchen there is plenty of theatre. There is Tom Hunter from Leeds who with his wife Louise have run Street Fodder for just over a year.
Working out of a blue van decked in bunting, chef Tom worked in restaurants all over Leeds before deciding to go it alone.
“There was a gap in the market for Asian style street food which is what I love,” says Tom who
also does events, festivals and wedding.
Zopito Di Domenico, is selling both ice cream and pizza from his Piaggio Ape Classico for Brio Gelato, part of Brio restaurant in Harrogate.
“We were lucky, we started just before the Tour de France and now we have this space at Trinity Leeds. It was a big investment but worth it.”
Behind a brightly coloured shed with its own decking area is Tanja Quinn from Pop-a-Ball – a a complete reinvention of Asian bubble tea with jelly-like balls that pop in your mouth.
“Suddenly they get a shock and they just love it,” says Tanja.
There is also Lewis Maude from The Salty Cow in Clifford who was selling locally sourced beef which they brine for 7 days to produce tasty salt beef sandwiches.
To start weeks of 1st birthday celebrations Trinity Kitchen is sponsoring the British Street Food Awards.
“Trinity Kitchen is a year old and has been a huge success already,” says Johnson. “It was a very brave move, but it will now be copied around the world.”
TRADERS FROM EUROPE COMPETING FOR COVETED AWARDS TITLES
The Finals of the British Street Food Awards take place in Millennium Square Leeds on September 26 to 29.
More than 25 street food traders from across Europe compete to win the coveted title.
Regional heats have already taken place culminating in the final in Leeds next weekend.
Visitors to the finals also get the chance to vote for their favourite in the People’s Choice Award via the BSF app.
The other categories are judged by the panel made up of Lisa Markwell editor of The Independent on Sunday, Yianni Papoutsis is the godfather of street food in Britain, and the owner of the MEAT chain of restaurants, actress, Gaynor Faye, Ed Baines thechef and owner of Randall Aubin restaurant, champagne and oyster bar in Soho. and Richard Johnson.
Here are the categories for the 2014 British Street Food Awards:
Best of the Best (sponsored by Trinity Kitchen)
The People’s Choice
Best Main Dish (sponsored by NCASS)
Best Snack (sponsored by Cauldron Foods)
Best Overseas Trader
Best Newcomer – One To Watch
Best Street Food Collective
Best Street Food Event
As well as the amazing variety of food there will be street performers, live music, craft beers, and other events aimed at making it a true celebration of the all things street food.
To find out more about the awards and tickets visit: http://britishstreetfood.co.uk
Bull City Street Food, a food truck specializing in international cuisine, has opened.
The truck was started by Harry Monds, who in the late ’90s and early 2000s was behind The Blue Sage and Time Table, which is now the location of Bull McCabe’s.
“We’re not just going to have one type of food,” Monds said. “One day we might be doing Cajun and another day it might be Thai food.”
Monds said the truck is booked out of town for the next few weeks, but the team is trying to establish a regular route in Durham, which will be posted through Bull City Street Food’s social media feeds.
Monds said the changing menu is broken down into a feature item, a sandwich, tacos and wraps, a vegetarian option and sides.
According to a menu from a Greensboro event, posted on Sept. 3, the truck offered fried chicken with seven-cheese mac and cheese and collard greens, Mediterranean chicken sliders, pulled pork tacos and a grilled pimento cheese sandwich.
National Cheeseburger Day
On Thursday Sept. 18, Smashburger will be celebrating national cheeseburger day by giving coupons to customers for free side items.
Have an item for The Buzz? Contact Alex Dixon at email@example.com or at 919-419-6684.