Mini, we are still based in Berlin and are humbled by your invitation. Not sure when we will be going to Hamburg, but we’ll be sure to let you know. Already hungry thinking about a fresh homemade dosa! Thank you!

Hello Sharon, we use the stainless steel coffee filter too. The coffee comes out really strong almost like a espresso. You could thin it out if you prefer. Now for the instructions: Bring water to boil,. Fill 3/4 of the top container with coffee powder. Do not press it down. Shake the filter lightly to allow the powder to settle down, it should Not be tightly packed. Pour the boiling water,going around in circles and fill almost to the brim. Leave it for few minutes with the lid on loosely. Your coffee should be ready in the bottom container in few minutes. You could add boiling water again to the top part of filter to get more coffee, but it will be thinner/milder the second time.
Boil milk in the stove (should be steaming hot). Pour coffee into your cup, add sugar, and add the steaming hot milk as much as you prefer. mix it with a frother or pour from one cup to another couple of times to get the froth on top. (preferably use a cup with a brim, otherwise this could get messy)
I am still experimenting with different brands of coffee powder in US that works best with this filter and suits my taste..
The obvious choice would be to get a “filter coffee” powder from a local indian grocery store. But it is available only in smaller packages and it could get expensive in the long run if used alone.
You could instead use any medium roast coffee powder of your choice and mix in an indian brand filter coffee like :”Green label” or you could simply mix dark roast and medium roast coffee powders to get that robust flavor.

Enjoy your cofee!
Bharthi

Hi Rajshekar,
Thanks so much for your kind comment and for stopping by after reading the BBC Travel article. We are especially thankful for your description of our blog and stories as a “life experience” rather than a travel portal. This is our goal.

And yes, we will definitely get in touch next time we are in southern India. I have not been yet to Bangalore while Dan visited briefly in 1997. We hear it’s changed quite a lot 🙂 Although, I imagine the dosa and idli are just as good as before.

All the best,
Audrey

It feels good to know that you guys enjoyed something for my part of the world, the South Indian food. It would be my pleasure to meet you guys if in future you get a chance to travel to India and in particular Bangalore. I would love to take you to some places which serve the most authentic Dosa and Idli. I bet you will love them.

Thanks for sharing.

Rajshekar

So, a big THANK YOU!!!

@Khushi: We will be posting more on India in the next months as we just returned from a visit to Mumbai, Srinagar and Ladakh. So, stay tuned!!

It is true that you can find South Indian food throughout India, but perhaps eating it at the “source” in the south might provide a different taste experience. We still think fondly of all the dosai we had in Kerala and Tamil Nadu. Kerala also has many local dishes as well, so be sure to ask around to get some fresh seafood and traditional foods. Enjoy your trip!

Although we are not very fond of south indian food, and being in india get to eat it very often, still will try the authentic south Indian masala Dosai when we travel to Kerala in November:) Please post more on India…. :))

Well I am a vegetarian, so the reccomendations i make will be mostly vegetarian. But I do have friends who are non-vegetarian, so i know few of those places too.

If you like seafood, then a visit to TRISHNA is a must if you are stationed in South Mumbai. This one is situated in Kala Ghoda, Fort… Its somewhere past the bylanes of the Kenneth Eliyahoo Synagogue in Kala Ghoda. People come from all over Mumbai to eat here.

If you want seafood Goan style, then the place to visit would be Gomantak and/or Mahesh Lunch Home. If you are in South Mumbai then you can go to Mahesh Lunch Home on Cawasji Patel Street, Fort. If you are in North Mumbai (near airport) then you can go to Mahesh lunch home at Juhu Chowpatty.

Though Gomantak is more authentic. Try Highway Gomantak (it is called seafood paradise) at Gandhi Nagar, Bandra East. The stuffed pomfret here is very famous. But if you are true goan as my mom says (I am a vegetarian by choice, born in a non-vegetarian, seafood loving family) you have not eaten anything, if you have not eaten “Solatle Bangde” – Mackarel’s made in Kokum (Mangosteen Fruit). She always salivates at the mere mention of it!

Coming back to vegetarian food – a must for vegetarian – go eat at Chetna opp. the max mueller art gallery and next to Joss on Kala Ghoda Road. They serve the yummiest Gujurati and Rajasthani Thali. And if you go right now, they are probably serving aamras (sweetened maango pulp with milk, cardamom and sugar).

Just down the same lane, you will see a copper chimney restaurant… you must go and try the masala papad there. 100 points it gets for presentation and taste. i am not telling you anything further, because i want you to be surprised. 😀

Lastly it would be a shame, if you are in Mumbai and not eat Marathi food. Go looking for “Panshikar Upahaar Gruh” near the Dadar Station Flyover on the West. Lots of things to eat here – Sabudana Khichdi (khichdi made out of Sago, spiced with lots of crushed peanuts), Misal Pao (this is as hot as it can get! Authentic Misal is like a toxic spill ;-)) Farali Misal (a mild version and Satvik but absolutely yummy version of the toxic spill), Kothimbir Wadi (pakodas made from gramflour batter spiced with lots of coriander). For drinks you have to try either masala dudh (hot sweet yellow milk) and Piyush (a sort of a maharashtrian Lassi which is yellow in colour). For dessert, you MUST try “Kharwas” this is my absolute favourite, and is a maharashtrian delicacy – it is made out of chik – the first milk that a cow gives to its newborn baby calf. It is out of this world! And you will not get it anywhere else in India.

I think these many specialities are enough for this trip, but of course there are many more. 🙂