The Menu
Tiffin in the morning, banana leaf meals at noon, dosas all day. Tap Add to Cart, then send your order from the Cart page.
Crispy, golden, made to order on the big iron tawa. Every dish is 100% vegetarian, served with house sambar and chutneys where noted. Jain and no onion–no garlic versions available on request.
Classic crispy fermented rice-and-lentil crepe, served with sambar and coconut + tomato chutneys.
Our signature — crisp dosa folded over spiced potato masala, with sambar and two chutneys.
Extra crisp, roasted in ghee until deep golden. Simple, buttery, unforgettable.
Fiery garlic-chilli paste spread inside, then potato masala — for spice lovers.
Golden dosa with a melted cheese layer — a favourite with kids and first-timers.
Soft spiced paneer filling folded into a crisp dosa, with sambar and chutneys.
Lacy semolina crepe with cumin, pepper and curry leaves — crisp to the last bite.
Rava dosa topped with onions, filled with potato masala.
Two soft, spongy, smaller dosas — the gentle, fluffy cousin of the crispy dosa.
Steamed, fried, soaked in sambar — the original South Indian breakfast. Every dish is 100% vegetarian, served with house sambar and chutneys where noted. Jain and no onion–no garlic versions available on request.
Pillow-soft steamed rice cakes with sambar and coconut chutney.
One idli + one crispy medu vada, with sambar and chutneys — best of both.
Bite-size idlis dunked in hot sambar with a little ghee on top.
Crisp outside, fluffy inside lentil doughnuts, with sambar and chutney.
Medu vada soaked in sambar until it drinks up all the flavour.
Chilled curd-soaked vada with a tempering of mustard seeds and curry leaves.
Lacy rice hoppers and gentle coconut-milk curries from Kerala. Every dish is 100% vegetarian, served with house sambar and chutneys where noted. Jain and no onion–no garlic versions available on request.
Bowl-shaped, lace-edged appams with a mild, creamy coconut vegetable stew.
Soft-centred appams served with lightly sweetened coconut milk.
Delicate steamed rice-noodle nests with vegetable stew.
Flaky layered parottas with a rich mixed-vegetable kurma.
Thick, soft and snacky — South India's tiffin-room favourites. Every dish is 100% vegetarian, served with house sambar and chutneys where noted. Jain and no onion–no garlic versions available on request.
Thick, soft pancake topped with onions, green chilli and coriander.
Topped with tomato, onion, carrot and peas — a full meal on one uttapam.
Andhra moong-dal crepe wrapped around a serving of upma — two classics in one.
Comforting rice-and-moong dal porridge tempered with pepper, cumin and ghee.
Roasted semolina cooked soft with ginger, curry leaves and vegetables.
Golden fermented-batter dumplings, crisp outside and soft inside.
Served the traditional way — on a fresh banana leaf. Every dish is 100% vegetarian, served with house sambar and chutneys where noted. Jain and no onion–no garlic versions available on request.
Rice, sambar, rasam, poriyal, kootu, curd, appalam (papad) and a sweet — the full South Indian meal, on a leaf.
Bright turmeric lemon rice with peanuts and curry leaves.
Tangy tomato rice cooked with whole spices.
Cool, creamy curd rice with pomegranate and a mustard tempering.
Karnataka's famous hot lentil-rice with vegetables and ghee.
Finish the way every South Indian meal should finish. Every dish is 100% vegetarian, served with house sambar and chutneys where noted. Jain and no onion–no garlic versions available on request.
Strong peaberry-blend coffee, frothed davara-to-tumbler, served piping hot.
Milk tea simmered with ginger and cardamom.
Thin, chilled buttermilk with curry leaves, ginger and a hint of green chilli.
Chilled milk with rose syrup — pink, sweet and nostalgic.
Warm saffron semolina sweet with ghee, cashews and raisins.
Slow-cooked coconut-milk payasam with cardamom.
Melt-in-the-mouth ghee and gram-flour sweet from Mysuru.