Subiksha Foods

Masala Dosa

Thin, fermented rice-and-lentil crepe with crisp, lacey edges wrapped around a turmeric-spiced potato and onion filling, served with coconut chutney and sambar

Idli Sambar

Steamed rice cakes — soft, slightly sour, and cloud-light — paired with a tangy, tamarind-forward lentil sambar loaded with vegetables

Medu Vada

Crispy fried lentil donuts with a dense, savory interior and a shatteringly crunchy crust, best dunked into sambar

Rava Dosa

Made from semolina rather than the standard fermented batter, this version is thinner, crispier, and almost lacy — a textural upgrade worth ordering

Pongal

Slow-cooked rice and moong dal seasoned with black pepper, cumin, and ghee — a humble, deeply comforting South Indian breakfast dish

Filter Coffee

Brewed strong with chicory in a traditional South Indian drip filter, served in a steel tumbler and davara with frothed milk — not interchangeable with any other coffee in the city

Uttapam

Thick, savory pancake made from fermented batter and topped with diced onions, tomatoes, and green chilis — softer and heartier than a dosa