On a dosa drive
- LIVE: Yogendra Yadav, Prashant Bhushan expelled from AAP National Executive committee
- President Pranab Mukherjee goes to Vajpayee's home with Bharat Ratna
- Land bill will ‘break nation’s backbone’, Sonia tells Gadkari
- After 2010 scare, DGCA got cockpit policy to avert Germanwings-type incident
- Leave IITs alone, can’t talk to 36 applicants in a day and choose (directors): Kakodkar
It was in June 2011 that New York-based Vampire Weekend guitarist Rostam Batmangalij sent out a tweet: "Eating a dosa". These three words instantly struck a chord with Amrit Singh, a Punjabi music writer in NYC, who was at that time discovering the joys of the humble dosa. "I was moved by how deeply Western (and my own) perception had equated 'North Indian' with 'Indian'. Dosa was both delicious and mind expanding," says Singh, who fell head over heels for a Manhattan dosa he tried some time ago. He replied to the tweet asking for Rostam's location and what kind of dosa he was digging into? "A spicy Mysore? A classic paper masala?" Rostam tweeted back saying that his dosa had arugula and jack cheese in it. Knowing that his fusion dosa was nowhere close to the real deal, he decided to take the Persian musician to try the authentic South Indian dosa. The conversation thread on twitter caught the attention of Grammy-nominated jazz pianist Vijay Iyer, rapper Himanshu Suri of Das Racist, indie band Yeasayer's Anand Wilder and Neon Indian's Alan Palomo and all six of them decided to find New York's best dosa.
"We had all hung out in varying combinations in various situations. Rappers, jazzers, alt rockers, synth poppers, a filmmaking music journalist — we were all friends, and planning to be in one place at one time. I knew it needed to be documented," says Singh, who decided to jazz up the interiors of a van with the colours of the Indian flag, making it look like a mini disco with mirrors. They were on a quest for the authentic "crisp and soft rice-batter crepe", hot and spicy in the middle by way of mashed potato, and served with coconut chutney, lentils and other condiments. The hot griddles hissed with steam, churning out a variety of dosas wherever the musicians went. The men loved what they ate, for as musicians it also fitted their tossed-up sound, and thus was born The Dosa Hunt, a 22-minute film, which was recently screened at the Tribeca cinemas as part of the New York Indian Film Festival.