WHERE TO EAT The best Dosa in the world (according to food experts)

"They make, arguably, the best dosa in Bengaluru. A vintage clock and rosewood furniture allow you to time travel while silver-haired regulars will tell you that their bene dose hasn’t lost its trademark crispness and golden brown sheen over the decades."

"Excellent for South Indian breakfasts (idlis, vadas, dosas and uttapams)."

"Rather like a stiff pancake, but made from rice flour, the crust of the dosa is crisp, melt-in-the-mouth and has a pleasant caramel-like aftertaste. The center is filled with seasoned potato and onion. It is perfect."

"The taste of their masala dose was so irresistible that it brought the tallest figures of every arena to their doorstep."

"Start with mini masala dosa served with deliciously crispy cauliflower."

"Equally loved here is the pesarattu, Andhra's savory pancake. Made with a batter of whole mung beans, soaked, blended, and spread out thinly on a griddle, pesarattu is large, crisp, nutritious, and quite addictive."

"My first bite of this dosa screamed only one thing: GHEE. They'd generously dolloped a spoonful of ghee, or clarified butter, on the warm dosa, and pretty soon, it had soaked right through the crispy outer layer into the moist inner upma stuffing."

"The dosa is thick, yet crispy and chewy at the same time – Sensational."

"If you’re a newbie to Indian cuisine, you’ll need baptism by dosa and their masala dosa is just what you should try."

"If you’re in Hyderabad and happen to know about Ram Ki Bandi, make sure you pay a visit to this food stall to try out the amazing varieties of Dosas that this guy sells until midnight."