As previously mentioned on this blog, Masala! Mehndi! Masti! is happening this weekend at the CNE.

Yesterday, amid the sweltering heat, I made what is becoming my annual pilgrimage to the free summer festival to savour the sites and sounds and dig into one of my favourite foods, a masala dosa.

Along the way, I was tempted by an assortment of other offerings such as the tandoori chicken (above) being grilled by Chandni Chowk restaurant (1430 Gerrard St East, 416-469-4466) and the vegetarian plates at Udupi Palace (1460 Gerrard St. East, 416-405-8189). The tandoori was so bright red I almost couldn't resist. According to the chef, the secret to the strong colour is the marinade (no surprise) in which it soaks for 24 hours.

I also wandered into the indian bazaar where I found an interesting photo exhibition from Tushar Unadkat. The photo below of the indian sweets was among my favourites.

Finally, I did make it to the booth manned by Komala's Restaurant (5651 Steeles Ave East, 416-913-5898) and ordered my masala dosa. Smartly, they folded it in quarters to make it a bit easier to handle.

Here's a Flickr slideshow that shows the making of the masala dosa.