Located in a predominately Indian strip mall situated off a quiet stretch of Church street, the slightly dark dinning room was sparsely populated with lunch patrons. From the moment we walked in, it was clear that the servers wanted us to partake in the lunch buffet set up in the back. We managed to hold firm and order what I really came here to eat, the utthapam.
Described as Indian pancakes, the utthapam or uttapam are made from a mix of lentil and rice flour. Unlike pancakes made from wheat flour, these are a bit less fluffy and a bit more sticky like mochi. The slight tang of these and the bubbling holes on the surface suggest some level of fermentation. That aspect reminds me of the fermented injera, of course the tang is a lot more muted here.
To top or dip the utthapam, I asked for vegetable korma, a coconut based dry curry of potatoes, peas, and carrots. The ultra smooth almost slippery texture of the potatoes were particularly pleasing.
For those who generally consider Indian food unhealthy, the utthapam would prove them wrong. Simply composed of rice and lentil, these babies are much healthier than the cream and butter infused American breakfast pancakes. Top or dip them in as much or as little curry/chutney as you like and enjoy.
1707 Church St.,