Sangeetha Veg

Masala Dosa

Thin, fermented-batter crepe crisped to a golden shell and filled with spiced potato masala, served with sambar and fresh coconut chutney

Paper Dosa

An extravagantly large, tissue-thin dosa with serious crunch from edge to edge — best eaten fast before it softens

Rava Dosa

Made from semolina rather than fermented batter, this dosa has a lacy, almost see-through texture and a nuttier bite than the classic version

Idli Sambar

Two or three steamed rice cakes, pillowy and faintly sour, served with a deeply spiced sambar and chutneys — the benchmark South Indian breakfast

Medu Vada

Crispy fried lentil donuts with a dense, savory interior — excellent dunked in sambar, and best ordered alongside the idli combo

Pongal

A comfort dish of soft-cooked rice and split lentils seasoned with cumin, black pepper, cashews, and ghee — understated and deeply satisfying

Uttapam

Thick, savory pancake topped with onions, tomatoes, and green chili — softer and more filling than a dosa, good for those who want something substantial

South Indian Meals (Thali)

A full rice-plate meal with sambar, rasam, multiple vegetable curries, papad, and pickle — the most comprehensive way to eat through the kitchen's range in one sitting

Filter Coffee

Brewed the traditional way through a metal filter, served in a stainless steel tumbler and davara — bold, slightly chicory-laced, and the correct finish to any tiffin here