
Based on 801 reviews
The flagship — a thin, crispy rice-and-lentil crepe folded around spiced potato masala, served with coconut chutney and sambar that are both clearly made in-house
Semolina-based dosa with a lacier, more porous texture than the rice version — crispier at the edges and faster to prepare, often preferred by regulars
Steamed rice cakes served with a deeply spiced lentil-vegetable sambar — a reliable benchmark for any South Indian kitchen; the sambar here skews tangy and well-seasoned
Savory fried lentil doughnuts with a crisp crust and soft interior, best eaten immediately with coconut chutney before they lose their crunch