Dosa Corner

Rava Dosa

Lacy, instant-semolina dosa with a crispier, more porous texture than the classic — lighter and almost cracker-like at the edges

Masala Dosa

The spicier masala dosa variant, spread inside with a red chili chutney before the potato filling — noticeably more heat than the standard

Idli Sambar

Steamed rice cakes with lentil-vegetable sambar — the simplest and most telling test of a South Indian kitchen's fundamentals

Medu Vada

Savory fried lentil donuts with a crisp exterior and soft interior, best eaten immediately with coconut chutney

Uttapam

Thick, pancake-style rice crepe topped with onion, tomato, and green chili — more substantial and less crisp than a dosa

Filter Coffee

Traditional South Indian devanagari-style coffee served in a metal tumbler and saucer — dark, chicory-blended, and properly frothy