
Based on 4,822 reviews
Thin, crisp rice-and-lentil crepe filled with turmeric-spiced potato masala, served with coconut chutney and sambar — the benchmark dish to judge any South Indian kitchen.
Soft, pillowy steamed rice cakes paired with a tangy, tamarind-forward lentil soup and coconut chutney — a litmus test for fermentation quality that Nilgiris passes.
Crispy, airy lentil fritters with a tight crumb inside and a golden, slightly chewy exterior — best dunked into sambar before the crunch fades.
Lacy, almost translucent semolina crepe with a more delicate texture than the classic dosa — ordered by regulars who want something lighter.