
Based on 1,177 reviews
Pearl millet dosa with a subtly earthy, nutty char that the rice version can't replicate — served with coconut chutney and sambar that carry some actual heat
Dry, aromatic biryani in the Tamil style — not sweet or rich like Hyderabadi, but deeply spiced with kalpasi and marathi mokku, the mutton properly tender
Layered flatbread with a white kurma that balances coconut and green spice — the parotta itself has good flakiness when fresh off the griddle
Finger millet crepe that's crisper and slightly denser than the kambu version, with a mineral depth that pairs well with the house sambar