Unlike many of Houston's Indian restaurants, Madras Pavilion pays little attention to the cuisine of northern India, focusing instead on what's available in the southern part of the subcontinent -- particularly the South Indian specialty dosai, a crepelike dish made from lentil or rice flour. Madras, with a dozen different types, is a haven for this dish. The best is the ravala masala dosai, with its spicy potato and vegetable filling. Uthappam, a sort of Indian pizza, is also delectable. Desserts, alas, are not.
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After listening to The Smith's Meat is Murder album one too many times, I was a vegetarian for many years. And actually when I'm not setting out to sample a restaurant's most popular or signature dishes, I generally prefer to stick ...
I am not used to being surprised in Indian restaurants. After all, as a native of Bangladesh, I have a pretty good familiarity with what the subcontinent has to offer in the way of food. But surprised I was on my first visit to Madr...
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