Sankalp The Taste Of India

Masala Dosa

Fermented rice crepe cooked until amber and crackling, stuffed with spiced potato-onion filling and served with sambar and coconut chutney

Paper Dosa

Elongated, gossamer-thin version of the classic dosa — nearly translucent at the edges, with a satisfying shatter on the first break

Rava Dosa

Semolina-based dosa with a lacy, crispy texture quite different from the rice version — nutty and fragrant with cumin and green chili

Idli Sambar

Steamed rice cakes — soft, slightly sour, and dense enough to absorb the deeply spiced lentil sambar without dissolving

Medu Vada

Crispy fried lentil doughnuts with a hollow center, light inside and crunchy outside — the benchmark South Indian snack

Pav Bhaji

Mumbai street classic — heavily buttered soft rolls alongside a thick, brick-red mash of spiced vegetables finished with lemon and raw onion

Pani Puri

Hollow semolina spheres filled tableside with spiced tamarind water — the tartness and heat are calibrated well for diners who want the full street-food experience

Uttapam

Thick savory rice pancake topped with onions, tomatoes, and chilies — a heartier, more filling alternative to dosa for those who want something substantial

South Indian Filter Coffee

Dense, chicory-laced decoction blended with warm milk and frothed between two metal tumblers — the proper ending to any South Indian meal here

Mango Lassi

Thick yogurt drink blended with Alphonso mango — sweet, cooling, and reliable; one of the better versions in a city with many competitors