The Udupi Palace

Masala Dosa

A large, thin, crisped-to-order crepe with a filling of turmeric-and-mustard-seed spiced potato, served with coconut chutney and sambar

Rava Dosa

A lacy, crispy crepe made with semolina batter that yields a more delicate, irregular texture than the standard dosa

Idli Sambar

Steamed rice-and-lentil cakes served with a tamarind-forward sambar and coconut chutney — the benchmark dish for judging any South Indian kitchen

Medu Vada

Dense, savory fried lentil donuts with a crisp exterior and soft interior, best dunked directly into sambar

Uttapam

A thick, spongy savory pancake topped with onion, tomato, and green chili — a more filling, less crispy alternative to the dosa

South Indian Filter Coffee

Brewed strong through a traditional metal filter and served in a stainless steel tumbler and davara set — one of the best versions in the city

Rasam

A thin, peppery tomato-tamarind broth served as a soup or alongside rice — aggressively spiced and restorative