Dosa is a staple of the south Indian’s diet; a crispy cousin of the North American pancake; a usefully and impressively variable rice and dal-based fast-bread that is cooked on a sizzling griddle, and served with savory or sweet side dishes at any meal. Tonight, Sung and I had the pleasure of watching a master at work with the dosa: the head chef at Cardamom County, Chef Pradeep, who put on display several types of dosa for us to try. Per the new usual, Sung took some impressive pics (below). But the highlights were the flavors and the sounds, as wells as the nifty designs grilled into the dosa, the pattern of which is dependent upon how the batter poured onto the griddle (they’re not unlike the swirls in the foam of an artfully made cappuccino). There was Uttapam, which is pizza-like but with ingredients cooked into the batter; mushroom and cheese dosa; house-hold size dosas and restaurant-sized dosas; and masala dosa, which packs in spiced potatoes. We had a lot of fun with the whole experience, and learned a healthy dose about a tasty Indian treat. Check out the photos for a better sense of the dish (for those of you unfamiliar with it).