Meeting one’s higher calling?

by on January 26, 2014 at 3:50 pm in Economics, Education, Food and Drink | Permalink

From Madurai, Robyn Eckhardt reports:

Onion, cauliflower, fenugreek, garlic, egg white, potato, mushroom and masala are just some of the variations on dosa offered by the 49-year-old Mr. Karthikeyan, who took over the business from his father after earning a master’s degree in economics. “What could I do? There was no one else,” he explained as he unhurriedly worked five griddles simultaneously — four for dosai and one for fried dishes like masala powder-seasoned hard-boiled eggs with onion, cilantro and curry leaves. “Back then, a dosai cost a quarter of a rupee,” he said. Today Ayyappan charges 10 rupees and up.

There is more here, via these sources.

1 sunbomb January 26, 2014 at 4:47 pm

Calling any establishment in India as the ‘king’ of that cuisine is probably the wrong thing. Rarely do those crowns last long. If the locals agree, however, there might be some truth to that claim.

2 Rohan Jolly January 26, 2014 at 4:58 pm

Very creditworthy, especially in today’s money driven society, to carry on one’s family business inspite of more lucrative avenues

3 Millian January 27, 2014 at 4:45 am

Why? Genetics isn’t destiny and India could probably benefit from more Masters-level economists working in economics. Free to choose, but why praise filial piety?

4 Rahul January 27, 2014 at 5:51 am

A “master’s degree in economics”, ( or most other subjects for that matter), means next to nothing in the Indian context without knowing the academic pedigree & other details. The variance in quality is so unbelievably large that a huge chunk of “MA Econs.” are functionally worse than a decent High School student.

India probably benefits more from such majors working cooking Dosas than in economics. Love this story but don’t pay too much attention to his Masters credentials.

5 Peter January 26, 2014 at 5:20 pm

Dosas are my favorite type of Indian food.

6 Mark Thorson January 26, 2014 at 6:00 pm

I think we can discern what Tyler’s occupation will be after retirement from GMU. I don’t know what cuisine it will be, but it will be in Los Angeles or thereabouts.

7 Ray Lopez January 26, 2014 at 11:03 pm

From Political Economist to Home Economist!

8 Mark Thorson January 27, 2014 at 4:56 pm

And I predict it will be located here:

Comments on this entry are closed.

Previous post:

Next post: