It was snowing and bitterly cold as we entered into this very warm homely place filled with Ethiopian memorablia and resounding to its songs belted on a TV with some dancing a bit similar to our Bollywood though not so boisterous .
The lady waitresses were wreathed in smiles with swirling skirts and had a natural charm .
The food was ordered
At that time i did not know much about the thin brownish yellow pancake like bread with multiple colourful dips and sauces was the Ethiopian staple food called Injera .
This is a sort of dough bread akin to a pizza or a dosa more the latter but tasting more like an Aapam .
The dough was made of Teff a type of grain grown in middle Ethiopia .
As Teff was rare to get at times maize wheat or rye are also used
Initially a dough made is allowed to ferment hence the mildly sour taste and the batter is poured into a flat stone and baked as a thin pancake like a dosa .
One eats this with side dishes .
Ethiopian coffee had the pride of being the first coffee drunk in the world
It was discovered when Ethiopian sheperds ate wild coffee berries and realised it makes one alert .
Later one Arab traveller smuggled coffee bean to Arabia and India .
Thus we had an Ethiopian dinner
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