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Delicate hand-pressed rice noodle nests, steamed to a pillowy softness and served with coconut chutney and sambar — the dish the whole restaurant is named after
Steamed rice and urad dal cakes that come out pillowy and fermented-tangy, best eaten quickly before they cool
Savory rice and moong dal cooked to a porridge-like consistency with black pepper, cumin, and ghee — a deeply comforting South Indian breakfast staple
Thin crispy fermented rice crepe filled with spiced potato, served with sambar and two chutneys