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Dosa
We craft perfect dosas - golden, crispy crepes made from 24-hour fermented batter. Served hot with coconut chutney and sambar, our dosas range from classic masala to innovative cheese-chili. Stone-ground grains and cast-iron griddles ensure authentic texture. Taste South India's iconic dish done right!
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Idli and samar
Idli sambar is a popular and nutritious South Indian dish consisting of soft, steamed cakes called idli served with a lentil-based stew called sambar. Idli is made from a fermented batter of rice and black lentils, and sambar is a flavorful stew with lentils, vegetables, and spices. The combination is a balanced and fulfilling meal, often enjoyed for breakfast or as a light meal.
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Rasam
Rasam is a flavorful South Indian soup known for its unique blend of sour, peppery, and fiery flavors. It's considered a super food due to its health benefits, including being a source of antioxidants, fiber, and minerals, and a metabolism booster. Rasam is often served with rice or after a meal and is a staple in South Indian cuisine.
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Biryani
Some claim that the dish "oonchoru," as mentioned in Sangam literature, which dates from between 200 BCE and 200 CE, is a predecessor of modern biryani. This dish, which was served to the soldiers of the Chera kings in Kerala, was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf.The spices used in the preparation of Southern Indian biryanis, such as those used in the Malabar variety, are distinctive to the region and the Western Ghats. These spices are not found in the Middle East, Persia, or North India, underscoring the unique culinary heritage and local ingredients of Southern Indian biryani.[
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Vada
Vada may be made from legumes, sago, or potatoes. Commonly used legumes include pigeon pea, chickpea, black gram, and green gram. Vegetables and other ingredients are added to improve taste and nutritional value. For legume-based vadas, the legumes (dal) are soaked with water and then ground into a batter.
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Pongal
Pongal is a South Indian food reminiscent of rice pudding, created by boiling rice or lentils in milk instead of water. Depending on how it’s prepared, pongal can be served as a breakfast food, a dinner accompaniment or a dessert dish. It’s also the traditional food of the Pongal Festival, a harvest celebration observed in mid-January. Although, such a delicious morsel is a happy occasion, no matter when you decide to dig in.
