Kongunadu Indian Restaurant

Kambu Dosai

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

Kongu Mutton Biryani

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

Parotta with Kurma

Layered flatbread with a white kurma that balances coconut and green spice — the parotta itself has good flakiness when fresh off the griddle

Ragi Dosai

Finger millet crepe that's crisper and slightly denser than the kambu version, with a mineral depth that pairs well with the house sambar

Rice Meals (Sadhams)

Traditional lunch plate with rice, sambar, rasam, kootu, and accompaniments — the poricha kootu (mixed vegetables with coconut and cumin) sets this apart from generic thalis

Filter Coffee

South Indian devansh filter coffee — strong decoction cut with hot milk and frothed in a steel tumbler, properly dark and not over-sweetened

Idli with Sambar

Soft, fermented rice cakes with a sambar that has more tamarind tang than the typical Bay Area version — a reliable benchmark for the kitchen's fundamentals