The Nilgiris Restaurant

Masala Dosa

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.

Idli Sambar

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.

Medu Vada

Crispy, airy lentil fritters with a tight crumb inside and a golden, slightly chewy exterior — best dunked into sambar before the crunch fades.

Rava Dosa

Lacy, almost translucent semolina crepe with a more delicate texture than the classic dosa — ordered by regulars who want something lighter.

Uttapam

Thick, savory fermented-batter pancake topped with onions, tomatoes, and green chili — a heartier alternative to dosa for weekend brunch.

Vegetable Thali

A full tray of rice, sambar, rasam, two curries, pickle, papad, and dessert — the most complete way to eat here, especially for first-timers.

Pongal

Soft rice-and-moong-dal porridge seasoned with black pepper, cumin, and ghee — a deeply comforting, mild dish most popular at weekend breakfast.

Poori Bhaji

Puffy deep-fried wheat breads served with a mildly spiced potato curry — a crowd-pleasing pairing that appeals to families and those new to South Indian food.

Filter Coffee

Traditional South Indian coffee brewed through a metal filter, mixed with hot milk and served in a stainless steel davara-tumbler set — frothy, strong, and the proper end to any South Indian meal here.

Kesari Bath

Semolina pudding sweetened with sugar, colored with saffron, and studded with cashews and raisins — a classic South Indian sweet that wraps up a tiffin meal.