Annalakshmi Scarborough - South Indian Vegetarian Restaurant

South Indian Thali

A rotating spread of rice, sambar, rasam, dry and wet vegetable curries, pickle, papadam, and payasam — the most complete and honest way to experience the kitchen

Masala Dosa

Thin, fermented rice crepe with a golden lacquered exterior, filled with spiced potato masala and served with sambar and coconut chutney

Idli with Sambar

Steamed rice-lentil cakes with a cloud-soft interior, paired with tamarind-laced sambar and fresh coconut chutney — a litmus test for fermentation quality

Medu Vada

Crisp-fried lentil fritters with a yielding, spongy interior, best dunked immediately into sambar before the crust softens

Uttapam

Thick, pancake-style savory crepe studded with onion, tomato, and green chili — softer and more filling than dosa, ideal for those who prefer less crunch

Rasam

Thin, peppery tamarind broth with a pronounced tart heat — functions as both a palate cleanser and a digestif, and marks a kitchen's South Indian literacy

Payasam

Rice or vermicelli pudding scented with cardamom and saffron — a gentle, milky finish that is an essential part of the traditional meal structure