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  • I think I'm a lil bit speechless after my experience with the Tofu Vegetable Spring Dosa at Guru Lukshmi, but I'll get it together and pen this review. A little background. I love dosa almost as much as I love pizza. I'll let that sit with you for a bit. My favorite South Indian places are to be found in Hicksville, Long Island, and I had a feeling that I'd be able to get something in that league in a similar pocket of the GTA. Kris U promised me that Guru Lukshmi might make me the best dosa I've ever had and man, he was right. I'm a spice fiend. And I love coconut anything, really. Crispy crepes are my jam, man. South Indian food is vegetarian-friendly and vegan aware. No hidden ghee or yogurt or cheese in anything (though you can get this here if you like!). Our waitress was utterly amazing and helpful and pointed both of us in the right direction of what we were looking for. I had never seen such a variety of stuffed dosas before! This is where they are leagues ahead of my favorite traditional hole in the wall joints on Long Island. They also allow you to adjust spice level (and suggest that yes, you might be as "crazy" as them and want your level at 120 percent. Next time I'll trust them on that because 100% wasn't that spicy for me, but that's OK). Because South Indian cuisine is vastly different from the more ubiquitous Northern variety, I undertand people might feel a little intimidated by it. Take your chances and come here. You can start with something simple and safe and just as delicious as the more daring and "extreme" varieties. Heck, they even offer up a tutorial on the menu! You can order your dosa with or without cheese, crispy or soft, with or without potato, etc. Getting back to my chosen dosa. What I loved about it: so flavourfully spicy, so wonderfully crispy and wrapped around spiced tofu chunks and shredded vegetables. But listen. No matter if it's your first, second or hundredth dosa, you MUST COME HERE because take it from a dosa-loving lady, this is the best fucking dosa I've ever had.
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