Robert Sietsema's Top 10: No. 4 - 2010
One of my favorite things to eat in the world is upma, a South Indian porridge that begins with plain cream of wheat, but then gets mutated like hell by the addition of such things as black mustard seeds, curry leaves, onions, ginger, and pistachios. Imagine my excitement at discovering that upma is incorporated into a dosa at Jersey City's all-vegetarian, mainly vegan Sapthagiri, with a wrapper made of crushed and fermented moong daal. Woo-hoo! The covering adds a grassy taste to the pesarattu upma, and the whole thing challenges your ideas of what to expect from Indian food.