With over 27 years of experience in consuming and critiquing dosas from across South India, I consider it my personal responsibility to review and rank Bangalore's dosas each year, so that young, impressionable palates are able to differentiate hype from mastery. Before we rank them, let me share three things. First, I am a Kannadiga from Mangalore (and Udupi) by blood but I was raised in Coimbatore, Tamil Nadu. Which means, unlike most of you, I love both sambars: the tangy, tamarind-forward, spicy, sharp Tamil sambar, and also the sweet, coconut-rich, jaggery-laced, Karnataka-style sambar. And I love both dosas, the...