The Baja Fresh of Indian Food

Adam Erace tells the tale of Philadelphia Chutney Company. The Southern Indian fast-serve restaurant with big ambitions.

[T]he one traditional dosa — the “old-school” masala, with fluffy turmeric-tinted potatoes and dal laced with chili, cardamom, fennel and mustard seeds — was my favorite. (There’s a “premium” version that adds American cheese, tomato, spinach and onion, too.) It might be old-school, but it could teach some of the less successful new-school pairings a thing or two.

Dosa Reality [City Paper]
Philadelphia Chutney Co. [Official Site]