Madhu Idiyappa Kadai

Idiyappa

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

Idli

Steamed rice and urad dal cakes that come out pillowy and fermented-tangy, best eaten quickly before they cool

Pongal

Savory rice and moong dal cooked to a porridge-like consistency with black pepper, cumin, and ghee — a deeply comforting South Indian breakfast staple

Masala Dosa

Thin crispy fermented rice crepe filled with spiced potato, served with sambar and two chutneys

Medu Vada

Deep-fried lentil doughnuts with a crisp shell and airy interior, served alongside sambar for dunking

Filter Coffee

South Indian-style decoction coffee mixed with hot milk and frothed between steel tumblers — the only proper way to finish a tiffin meal