Kanchipuram idly (weekends only) are turmeric-orange in color and come studded with cashew nuts, fresh ginger, and coriander leaf.
This week Counter Culture wigs out at Sapthagiri, a strictly vegetarian restaurant in Jersey City’s Indian Square neighborhood, a three-block walk north of the PATH station at Journal Square. The vast range of snacks and main dishes from several Indian vegetarian traditions is unmatched in the metropolitan area.
Decorated with tiny colored lights, the interior of the restaurant is comfortable and unfussy.
Even meat eaters will never miss the meat, and the food is uniformly well prepared and piquantly spiced. Here then, is a gallery of some of the dishes worth eating (with one exception) at Sapthagiri (“Seven Hills”).
The delightful onion paratha arrives confetti’ed with aromatics.
Aloo bonda are nut-studded potato balls dipped in chickpea flour and fried.
Coconut uthappam is one of the oddities of the southern Indian menu, thicker than most uthappam and annealed with big shards of fresh coconut and cashews, and served with sambar and coconut chutney.
Kadai Bhindi is typical of the southern Indian curries at Sapthagiri.
The mozzarella dosa is one dish you might want to avoid.
A condiment caddy featuring four tastes of southern India is available on request. The peanut chutney totally rocks.
This article from the Village Voice Archive was posted on February 3, 2010
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