SouthIndieS Vegetarian | Vegan | Jain Restaurant

Masala Dosa

Thin, golden-crisp rice crepe with a turmeric-spiced potato filling, served with coconut chutney and sambar that has genuine tamarind depth

Rava Dosa

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

Idli

Steamed rice cakes served in sets with sambar and two chutneys — soft, properly fermented, and a reliable breakfast anchor

Medu Vada

Fried lentil doughnuts with a crisp shell and airy interior, best dunked directly into sambar

Uttapam

Thick rice pancake topped with vegetables — a heartier, more filling alternative to dosa for those who want substance over crunch

South Indian Thali

A curated set meal with rice, dal, sambar, rasam, vegetables, and dessert — best way to sample the kitchen's range in one sitting

Filter Coffee

South Indian drip coffee with chicory, frothed between tumbler and davara — the correct and only way to end a South Indian meal

Pongal

Soft, comforting khichdi of rice and moong dal seasoned with black pepper and ghee — a weekend breakfast specialty that sells out early