Spending our time untethering the mind, getting the fidgets out, exploring the in-between ideas, and learning kintsugi.

Bengali Gimlet and South Indian Dosa

with one comment

Place: Dosa @ Fillmore, San Francisco
Food: Egg dosa and spicy basil dosa
Drink: Bengali gimlet

Egg dosa, cage free with onions and spices

Spicy basil chutney dosa with cashews and spices

Gimlet was so good that I had to try and reproduce at home. And here is the variation that I ended with. To make the spiced syrup, toast the following until highly fragrant and nose is itchy …

  • 4 Tbsp cumin seeds
  • 4 Tbsp coriander seeds
  • 4 Tbsp allspice berries
  • 4 Tbsp black peppercorns

Crush above with mortar and pestle or equivalent gear and add to 1.25 cups water, 1 teaspoon turmeric powder (to give your drink a beautiful yellow color), 2-4 hot chiles, a handful of crushed keffir lime leaves, and 1 cup sugar. Simmer for 8-10 minutes. Cool for a few hours during which the flavors get to mingle. Then strain and keep. Makes about 2 cups and will serve 32 gimlets.

To make gimlet, measure out 2 oz of rum or tequila and not gin or vodka, although don’t let me stop you from trying. Add a tablespoon of fresh squeezed lime juice, a tablespoon of the spiced syrup and shake in your favorite cocktail shaker singing your cocktail mixing song. If you feel like muddling a little, muddle a keffir lime leaf in the drink. Pour in a clear cocktail glass on a large cube of cocktail ice.

Sit back with your drink and ponder about the next 31 gimlets while enjoying the golden deliciousness of this one. For a non-alcoholic version, double the lime juice and syrup and add to a cup of club soda. Alcohol is definitely better chemistry wise if you are pairing with spicy chutneys and hot curries.

Written by locomotoring

September 11, 2013 at 6:35 pm

One Response

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  1. Love the gimlet, turmeric will cure what alcohol upsets 🙂 I also like the idea of a cage free dosa 😀 free range lentils ! On a serious note, that dosa does look pretty authentic.


    September 12, 2013 at 2:17 pm

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