Andhra dosa steals Japanese taste buds

The AP-Japanese cooperation has been extended to the culinary side. The visiting Japanese delegation which has arrived in Vijayawada to effect agreements for development of the State has been very much impressed by crispy dosa. The visiting delegation was invited to a breakfast at the Gateway hotel in Vijayawada. Idli, dosa, upma and vada were on the fare. But the crispy dosa caught the Japanese eye and stole the show. Whether it was the taste of dosa or the manner of serving, a Japanese delegate waxed eloquent on dosa served to him. The delegate, Taka Kasuishi, who is governor of Tayomo province, not only ate the dosa with relish he also made it a point to make inquiries on how to make a dosa. Taka Kasuishi went into the kitchen to see how it is made. Classic Dosa combines a host of taste buds. The crispy nature apart, it goes well with diluted coconut-curd pickle, sambar and chilli powder garnished with ghee and ginger pickle. Another dish that is bound to win any Japanese heart is `pulasa' fish available at Rajahmundry.