Yet the flavors and the spice kick were all still there. What we found was that the preparation seemed to be a bit less oily, and we both agreed that the preparation was somewhat healthier than what we were accustomed to. We wanted to see how the South Indian version translated. For us, that was music to our ears.Īlong with the dosas, we also order a dish of channa saag, which is our usual “go-to”. Our server informed us that there were as many as 30 to 40 various dosas available daily, and 10 different chutneys to choose from.
When our order of two dosas was brought to the table, we were mesmerized by the sight of the bounty that was placed in front of us.Īs the traditional Indian music played in the background, we began to pick apart the feast with our hands, tearing off pieces of the mysterious, flat, crispy pancake (traditionally Indian breakfast and street fare) and dipping them into myriad metal bowls filled with chutneys (mint to sweet to spicy) and raita. Inside the crêpe, numerous types of fillings are found, including mushroom with potato, and grilled fish with Indian spices. The crepes come in a number of sizes, that range from something that looks like a soft shell taco, to a portion that fills half the table. To start, one of the items that Chennai Express prides itself on is the dosa, which is essentially a crêpe made with rice and lentil flour. Chennai Express serves up a South Indian flavor that has telltale signs of the more recognizable (at least around here) North Indian cooking, though for the most part it’s a world apart.
I assumed that we were in for a similar Indian food experience that we are already accustomed to in the city, but boy was I wrong. In all that time, I never knew that there was another type of Indian cuisine that I was missing… until yesterday.Īfter hearing a bit of a buzz about Chennai Express on Pearl Street in Downtown Buffalo, my wife and I decided it was time to do some exploring. I’ve tried all of the restaurants in Buffalo (I think), and a number in other cities. Over the years I’ve become quite fond of Indian food.