Shree and Balu aren’t known for taking shortcuts.
Good things take time and the couple know this. And this is what makes their food so special.
At the Harbourside Market on Wellington’s waterfront every Sunday, Shree Balasubramaniam and Balu Rajagopal are famous for their South-Indian masala dosa.
The dish consists of a crunchy golden pancake-like roll made from rice and lentils, which are soaked and stone ground and then fermented for five days.
The batter is spread across a hotplate, then artfully rolled up to resemble a tent and placed on a plate on top of two tasty curries – one potato masala and the other, tamarind and orange.
Shree says masala dosa is an ancient cuisine with a history going back thousands of years.
“Today fermented food is considered to be healthy, but it’s always been there. What’s unique about our food is we never add any artificial ingredients, no flour, nothing. We make all our spices, we make all our food fresh, and we use the stone grinder – it’s the hard way.”