Headline :`Thosai' with a twist

NST-LIFE & TIMES
Date :22/10/2004
Page:04
Byline :By R.S. Kamini
Type :Feature

THE thosai is given an international flavour at a Bangsar restaurant, which offers about 70 variations of the dish, writes R.S. KAMINI.

THE traditional south Indian dish thosai is not only a breakfast favourite of many but also something which can be eaten on its own, as a complete wholesome meal.
Chances are you would have come across various types of thosai at your favourite mamak stall or restaurant, and sampled the more common varieties such as the rawa, paper, onion, egg and masala thosai.
One restaurant which has made an extra effort to come up with ingenious variations of thosai is Subash House of Thosai in Bangsar, Kuala Lumpur.
The restaurant prides itself on being a thosai specialist, serving about 70 varieties. It started more than 10 years ago with just 25 and soon built a reputation for its mouthwatering thosai.
Its popularity grew through word of mouth, so much so that even foreigners came to Bangsar to look for the thosai house, said chef and owner M. Rajasingam.
"Since there are thosai fans from all ethnic groups, I created a thosai fusion menu by tapping on Asian and Western flavours," said Rajasingam.
His outlet is said to be the largest restaurant in town specialising in thosai, and the first to introduce thosai pizzas - with toppings like cheese, meat and vegetables on top of a cooked thosai. Names like "Honey-cheese thosai pizza" and "G-Boom Bah thosai pizza" draw some chuckles from customers.
"Each has its own taste and preparation style. I used my creativity to come up with them. I don't follow recipe books," said Rajasingam, who recently introduced a few house specials, which he believes will be widely accepted, not least for their catchy names - "Honey...Darling, Lovers
Thosai Pizza", "Miss Fina-Lady's Choice" and "Conti-Man's Choice".
"The Honey...Darling" is targeted at couples. Seafood and meat toppings are spread on the thosai and served on one plate to be shared.
Prices range from RM1 to RM20 per thosai. The restaurant caters for both vegetarians and nonvegetarians.
"Every year, I try to introduce something different, not to make money but to satisfy my love for creative cooking," said Rajasingam.
A word of advice: If you are not a heavy eater, stick to the smaller servings.

* The writer can be contacted at kamini@nst.com.my
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