"Tiffin Asha’s house chai uses a foundation of Nilgiri tea, grown in the blue mountains of Tamil Nadu, which adds a layer of aromatics on top of the spice blend and caramel of the brown sugar. This chai is well-suited to the restaurant’s sweets, like the coconut ladoo, though it would be criminal to visit Tiffin Asha and not walk out with a dosa. The restaurant is open for takeout."
"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
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