Tiffin Wallah
About to head off for the holidays, we had siblings on the brain. Perhaps it's no surprise, then, that we wound up feasting beforehand at Tiffin Wallah, sister restaurant to one of our favorite Indian restaurants, Chennai Garden. Part of the fun of being a sibling is figuring out what's the same and what's different.
Like those served by its predecessor, the kosher vegetarian specialties here include a mean melange of textures known as chana chaat. If food could party, then this appetizer would be a rave: meaty chickpeas grooving to the tartness of the raita, both augmented by what the menu literally referred to as "crispies." The pakoras weren't bad either, especially if you're into fried food --- the chickpea-based batter crumbles off in crunchy little bits.
The rava masala dosa came stuffed with peas, potatoes, and spices, pre-pressed, alas. (Half the fun of eating dosas is cracking the casing to get at the good stuff inside.) While we slightly prefer the Gujarathi thali at Chennai, because it's always fresh and bold, the one at Tiffin Wallah satisfied. In fact, it featured enough tastes of moong dal and buttery undhiyu, along with poori, to fill us for a week, although we somehow found room for Christmas cookies and candy canes as soon as we stepped off the plane.
Like those served by its predecessor, the kosher vegetarian specialties here include a mean melange of textures known as chana chaat. If food could party, then this appetizer would be a rave: meaty chickpeas grooving to the tartness of the raita, both augmented by what the menu literally referred to as "crispies." The pakoras weren't bad either, especially if you're into fried food --- the chickpea-based batter crumbles off in crunchy little bits.
The rava masala dosa came stuffed with peas, potatoes, and spices, pre-pressed, alas. (Half the fun of eating dosas is cracking the casing to get at the good stuff inside.) While we slightly prefer the Gujarathi thali at Chennai, because it's always fresh and bold, the one at Tiffin Wallah satisfied. In fact, it featured enough tastes of moong dal and buttery undhiyu, along with poori, to fill us for a week, although we somehow found room for Christmas cookies and candy canes as soon as we stepped off the plane.
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