Let the “Good Times” roll! Yes, Shanghai *finally has dosa (at least 10 types) and idli served with coconut and tomato chutney. With Vedas, Bukhara, Indian Kitchen, Masala Art and other Indian establishments here for years, you would expect these South Indian delights to have landed in Shanghai long ago, but to our knowledge this is a first. Wikipedia says this is how they are made…“Regular dosa batter is made from rice and split, skinned......

Once in a while, we feel trapped in a sea of ordinary looking restaurants lodged in the bowels of malls. Nizang promised nothing of that. The restaurant is located in the back of a housing estate along Dongchang Lu in Lujiazui. A short stroll past apartments and small shops will land you in front of Nizang’s blazing neon signboard. Enter through a stone-cobbled pathway and flickering bamboo trees to the soundtrack of quiet running water,......

We read a fair amount of China-related news, and it's hard not to get a bit apathetic about it all, since so much of it seems to revolve around the same few topics. Slate's article, however, touches on something we don't normally hear about: China's tomato products industry.:China, it turns out, now grows more tomatoes for processing—the kind that get turned into ketchup, pasta sauce, salsa—than any place in the world besides California, and maybe......

Someone told us recently that there was a new Mexican burrito place called Cal Kitchen that opened up not that long ago on Dagu Lu, and being long-time residents of California, we decided to see if it lived up to its billing as place for authentic Californian/Mexican food. Long story short, it doesn't. We ordered a big chicken burrito that in better days, might have been a contender—but as it was, it was a soggy......