Chennai Dosa and CNN-IBN's Chutney
"Kara Dosai, paper rava, dry fruit dosai, paper masala, vegetable dosai, paneer dosai, family roast, ghee roast, ghee rava dosai and some seven varieties of uthappam,” a server at restaurant Saravanabhavan, Selvam said. Nowadays, one can find many more of those on your dosa menu card.
With new ways of marketing and innovation the name of the game, dosa perhaps is now the most famous south Indian dish around the world.
A split city is not something split into two halves but a dynamic living entity that abounds in ambiguities and contradictions in its several layers. North Chennai is both spatially and temporally split off from its counterpart South Chennai. With its narrow and crowded streets, aged factories, bursting drain ways and rotting dump yards, it has become a fossilised museum piece frozen in the modern times that created it. While South Chennai has jump-started into postmodern times with its IT corridors, amusement parks, global multicuisine restaurants, shopping chains and a multinational agency to keep its streets dust free.