A while back, a friend of mine recommended Surati Farsan Mart for Indian food. She thought it was the best Indian food in San Diego when she was living here. I don’t know why it took me so long to finally visit.

I grew up in a part of the Bay Area with a large Indian population and with a lot of good Indian food. Most of the places in San Diego have tasted like a much more tame and watered down version of all the flavors and spices usually used in Indian food. I’ve also found that most of the restaurants are a bit high priced.

When we arrived, the casual eatery was absolutely packed. Definitely a good sign. You order up at the front and then grab a table while you wait for them to call you order. There are menus at the front counter. Surati Farsan Mart is completely vegetarian, but with all the different spices, I don’t miss the meat.

As we browsed the menu, there were quite a few things I didn’t recognize. Another good sign. Everything was priced around $4. With prices so cheap, it was easy to just pick a few things at random  to try. The menu helpfully provides descriptions of all the dishes. In addition to the specialities menu, there are also a lot of desserts and other foods which you can buy by the pound to go.

Masala Dosa ($4.99) A thin crispy rice crepe, stuffed with spice onions,  potatoes, served with vegetable soup (pour over crepe) & coconut chutney.

I love dosa. The thin, crepe-like bread is addicting and I love how big it is. This was quite filling and only $5. The dosa was so long that it barely fit on our table. Inside it was stuffed with a spicy onion potato mash. Rather than pour the soup over the crepe and let it get soggy, I preferred breaking off pieces and dipping it in the soup. I loved all the spice and flavors of the dish. The sweet coconut chutney helped balance out the dish.

I woke up with a sudden urge for pound cake. So while I hadn’t planned on baking a pound cake, I found myself in the kitchen rushing to whip one up. Since I’m stuck on this pumpkin theme, I decided to try making a pumpkin pound cake.

I played around with my favorite pound cake recipe to create this one. I think next time I might try going to a mix of cake flour and all purpose flour. I experimented with almost all cake flour for this one, and while it came out good, the crumb was almost a little too light for a pound cake.

My trek of sticking pumpkin in baked goods continued this weekend with these pumpkin popovers. I’ve successfully made pumpkin rolls, pumpkin garlic knots, so why not pumpkin popovers?

The batter was a little more dense and moist as a result of the pumpkin, so the popovers didn’t rise quite as much as some previous ones I’ve made before. You could definitely taste the pumpkin when you bite in and the popovers turned a pretty orange yellow.