No more Idlis and Dosais on Indian Railways

If you are the kind who doesn't like Noodles, vegetable burgers or pakoras, then you may have to go hungry on Indian Railways. The Indian Railway Catering and Tourism Corporation Limited is planning to do away with South Indian way and bring an uniformity in their catering services on our rail networks. According to the NDTV report,

As per the plan only 21 approved food items will be served on trains - a move that south Indian rail passengers feel is in bad taste.The IRCTC has decided to remove the south Indian delicacies from the menu, initially on a pilot basis for three months. The order has left a sour taste in several mouths.

There are bloggers who have expressed their "distaste" over this issue. Let the Indian Railways go ahead with scrapping the South Indian items from their menu. Anyway, the food offered on the trains is nothing to crave about. We will always have the same items on the platforms and they taste better too.

I still remember my Pilani Days when we used to make the bi-annual trip on the Tamil Nadu Express from Chennai to Delhi. We used to served a meal which consists of miniature pooris, the sizes of which indicate that they were probably made from the leftover dough of proper sized pooris. These pooris were very fascinating for the Bitsians with the "scientific" bent of mind, for their extraordinary elastic properties (It required the effort of two people to tear a poori in two) and they have even gone to the extent of questioning the on-board cooks for the ingredients in them which gave them this magical ductility.

Back to the issue of Dosais. Many people, particularly the north indians, refer to the dosai as dosa. Ok, a little misspelling might not hurt, but this destroys the essence of this particular food item being named as dosai. Here is a way to make it easier for the northies to remember the name as dosai. When the dough is poured on the hot pan, you are supposed to hear a "saiiiii" sound made by the contact of the room-temperature dough with the hot tawa. If you had been to a bad South Indian restaurant (easy to find in Delhi), you would notice that the dosai is crispy on one side and "doughy" on the other. This is because the chef didn't turn the dosai around on the pan. If he had done this, there would be another "saiiii" sound made by the other side of the dosai. So, there should be two "saiiii" sounds for a good dosai. Two in hindi is "Do". Put them together and you get Dosai! Easy, isn't it ? As scientists say, never mug-up the end result, always remember the logic behind the result and you shall always be successful in getting the solution.

Lets hope that the IRCTC doesn't ban the South Indian food items from the platforms too, for no one is definitely going to touch the burgers or the pakodas when you have hot and fresh idlis and dosais available.

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