Aaha Truly South

Masala Dosa

Thin, properly fermented rice-lentil crepe with a golden crunch, filled with spiced potato masala and served with coconut chutney and sambar

Ghee Roast Dosa

Dosa finished with a generous pour of ghee that chars the edges and adds a nutty richness absent from the plain version

Idli Sambar

Steamed rice cakes with a soft, cloud-like texture served alongside a lentil sambar with real tamarind tang and fresh coconut chutney

Medu Vada

Crispy lentil fritters with a golden crust and airy interior, best eaten immediately while the outside still crackles

Chicken 65

Twice-fried chicken pieces marinated in ginger, chili, and curry leaves — fiery, crunchy, and aggressively seasoned in the South Indian tradition

Uttapam

Thick rice pancake topped with onion, tomato, and green chili — softer and more filling than a dosa, good for those who want something more substantial

Filter Coffee

Traditional South Indian coffee brewed through a metal filter, served decoction-style in a stainless tumbler and davara — sweet, strong, and aromatic

Kothu Parotta

Shredded flaky flatbread stir-fried with egg, onion, and spices on a hot griddle — a street-food staple rarely executed this well in Toronto

Rasam

Peppery, thin tamarind-tomato soup that cuts through heavier dishes — the South Indian answer to a digestif