— tiffin referring to the light morning meals people get from street stalls in India, Ramesh explained.
Ramesh and the café owners all grew up in South India and wanted to create a space that celebrated a small part of what they ate and drank growing up. While idlis can be found in parts of the GTA with large South Asian populations, Ramesh had a harder time finding idlis downtown when she moved here 12 years ago, especially the ones that reminded her of her childhood.So, eight years ago Ramesh called her mother Ranjani in India for a tutorial on how to make them. Like a lot of mom recipes, the measurements weren’t exact.
“We started with a Google Drive recipe book. Sometimes she’d send me a photo of a cup and tell me to use this Ikea blue cup, so I’d have to go to Ikea to find that cup,” Ramesh said. “So when it comes to recipe testing, there’s no idea of strict measurements.”Everything gets soaked in water for eight hours, then ground and left to ferment for 12 hours. The batter then gets poured into stackable metal molds shaped like discs and steamed for 10 minutes.
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