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Based on 205 reviews
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Thin, golden-crisp rice crepe with a turmeric-spiced potato filling, served with coconut chutney and sambar that has genuine tamarind depth
Lacy, almost see-through semolina crepe with a crispier, more delicate texture than the rice version — harder to execute well, a good litmus test for any South Indian kitchen
Steamed rice cakes served in sets with sambar and two chutneys — soft, properly fermented, and a reliable breakfast anchor
Fried lentil doughnuts with a crisp shell and airy interior, best dunked directly into sambar