Mylapore - Fremont

Masala Dosa

Thin, crisp crepe folded around a spiced potato-onion filling, served with coconut chutney and sambar that's distinctly Chennai in its tartness

Idli Sambar

Steamed rice-lentil cakes with a deeply flavored, tamarind-forward sambar and fresh coconut chutney on the side

Ghee Roast Dosa

A richer, more indulgent take on the classic — the exterior is blistered and deeply golden from a generous pour of clarified butter

Uthappam

Thick, pancake-style rice crepe topped with onions, tomatoes, and chili — a softer, more forgiving alternative to dosa for those who want less crunch

Pongal

Soft, comforting porridge of rice and moong dal seasoned with black pepper, cumin, and ghee — a breakfast staple and a good test of the kitchen's fundamentals

Filter Coffee

Traditional South Indian coffee brewed through a metal drip filter, served in a steel tumbler and davara — rich, slightly chicory-bitter, and properly frothy

Medu Vada

Medu vada soaked in hot sambar until the interior absorbs the broth — a softer, soupier preparation favored for breakfast