SARAVANAA BHAVAN

Masala Dosa

Wafer-thin rice-and-lentil crepe wrapped around a spiced potato-onion filling, arriving gold and crackling, with sambar and three chutneys on the side

Rava Dosa

Lace-like semolina crepe that is thinner and crunchier than a regular dosa, with a delicate, almost honeycomb texture at the edges

Idli Sambar

Steamed rice cakes so soft they collapse gently under a spoon, served in a deep bowl of tamarind sambar with coconut chutney on the side

Medu Vada

Crispy fried lentil rings with a light, airy interior, best dunked directly into the bowl of sambar

Ven Pongal

Soft, porridge-like rice and lentil dish seasoned with black pepper, cumin, and ghee — comfort food at its most direct

Meals (South Indian Thali)

Full set meal served on a banana leaf with rice, sambar, rasam, kootu, poriyal, papad, and pickle — the most complete way to understand the kitchen

Uttapam

Thick, spongy rice pancake topped with onions, tomatoes, and green chillies — a softer, more filling alternative to the dosa family

Filter Coffee

Strong decoction coffee blended with hot milk and poured between tumbler and davara to achieve a light froth — properly South Indian, not a concession to North American tastes

Kesari Bath

Warm semolina pudding tinted saffron-orange and sweetened with sugar, studded with cashews and raisins — a clean, unpretentious dessert