Chopsticks + Marrow, written by Joe DiStefano, covers food both inside and outside of Queens. He’ll be joining us here on QueensNYC each Thursday. Dosai, the gigantic South Indian rice and lentil ...

Dosa starts with a dollop of fermented rice and lentil batter, transformed by a piping-hot griddle into a crêpe-like creation. It’s by turns lacy, pancake-puffy and toasty warm. You pull it apart to ...

If you haven’t already, meet the dosa, a crispy, golden crepe that’s both savory and satisfying. The South Indian staple typically features a rice lentil crepe stuffed with spiced potatoes or soft ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...