[Food Review] The Dosa Affair at Sankalp
Sometimes all one wants to have is something South Indian. When you are haunted by this fortunate urge, feel free to get it taken care of by Sankalp at Udiapol, Udaipur. We were four of us, hungry and immensely interested in eating Dosas. So, there we were, in the restaurant with Certificate of Commemoration awarded by Guinness Book of World Records for making the largest Dosa in the world- 25ft. long, later broken by the restaurant itself with its 30 ft. long Dosa.
Sometimes all one wants to have is something South Indian. When you are haunted by this fortunate urge, feel free to get it taken care of by Sankalp at Udiapol, Udaipur. We were four of us, hungry and immensely interested in eating Dosas.
So, there we were, in the restaurant with Certificate of Commemoration awarded by Guinness Book of World Records for making the largest Dosa in the world- 25ft. long, later broken by the restaurant itself with its 30 ft. long Dosa.
The chain of Sankalp Restaurants is abundantly spread across the west and central India. To come to the point, food, we started with Tomato Soups for all of us claimed it to be prepared by fresh ripe red tomatoes. We savored them for long to verify the claim!
And then was the time for our main course. We ordered one dosa each, total four. Sankalp provides 5 types of Chutneys alongside your regular order for helping your dish fit your taste.
They also provide their amazing Sambhar and Coconut Chutney along with Dosas and Uttapas to enhance the flavor.
To start with the Main Course:
Cheesy Spring DosaThis was my order. Normal spring dosa filled with their regular masala topped with generous amount of cheese. The best part, this was a Kid’s Special Dosa, so I got my dosa neatly cut in four pieces. Convenient to eat!
A dosa served with cheese, needless to say is delicious.Mysore Chatpata Dosa A spicy dosa with Coriander and Garlic Chutney, Garlic temptingly crawls in, in every delicious dish nowadays. Nilgiri Special DosaA mint flavored dosa which rejuvenated the taker. As verified by my friend himself.
PaneerDosaThis was a dosa filled with spicy paneer. Being a Kid’s Special Dosa, this was also cut in four convenient pieces. To wash down the brilliant dosas we had ordered three Cold Coffees with Ice Cream. The fourth friend, indisposed with cold, preferred to stay devoid.Cold Coffee with Ice Cream
The counterpart of Hot Coffee needs no introduction. This was served in a full juice glass with a scoop of Vanilla ice cream decorated with froth. I didn’t expect a South Indian Restaurant to offer such an excellent drink, but you have to try to be surprised!
The dosas are, unequivocally, expensive but offer great value and satisfaction over every pie. Maybe it was more of our greed than the restaurant’s delightful food; we ordered more.Pineapple Uttappa
Uttappa topped with sweet pineapple pieces and a big slice of butter, garnished with Coriander. I couldn’t be happy with the combination. Luckily I had some of my Cold Coffee left with me.
Nilgiri Special Dosa
Yes, my friend ordered the same dosa again. It might be easy to compute the quality of the food now.Meduvada
Most of the non-south Indian folks don’t know what MeduVada is. It’s been given different names in different parts of the Country even though everyone has had them at some point of their childhood.
They’re dry lentil doughnuts usually served with sambhar. And Sankalp’s are incredibly crispy. This sums up our lunch. Mind you, we hadn’t had the chance to have our breakfast so the result: A luncheon costing a whopping Rs.1222.
The dosas cost us, on average, Rs 120 each. The drinks were expensive on Rs 80 each. The soups were reasonably priced on Rs. 60 each. Meduvada were again expensive on Rs 75. Sankalp is expensive, the service tax rates also seem ridiculous and the waiters try hard to keep up with the crowd of customers.
But I haven’t even tasted the half of their Menu! Most of their items are core South Indian Cuisine. And did I mention they serve funny small Paans as mouth fresheners? They’re Kid’s Special too, devoid of suparis.
South Indian food isn’t hard to prepare. The key is in knowing the right balance between every little thing associated. Sankalp is an old and awarded establishment.
I recommend you take a huge leap of faith on your wallet and give it a try, you’ll not regret your appetite.