What Are Dosas and Why Aren’t There More South Indian Dishes on Menus? | Eater
"Co-owned by Sheila Bommakanti and chef Elizabeth Golay in Portland, this restaurant blends Bommakanti’s Andhra roots with Golay’s American culinary training to offer modern takes on south Indian dishes—examples include fried idli wedges and dosas topped with chicken pakoras and pickled kale—positioning itself among newer, more moderately priced dosa-forward concepts while deliberately preserving spicy sambars and traditional techniques." - Nikhita Venugopal
