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Experience southern Indian cuisine through ingredients that are largely available in coastal regions such as rice, coconut, tamarind, lentils and mustard seeds to name a few.
The staple grain of the south is rice, which can be mixed with lentils or other vegetables to make a variety of dishes. With regular tropical weather and two monsoon seasons a year, spices are grown in abundance and thus this cuisine is usually spicier in taste.
Customized dosas (rice and lentil crepe) and steamed Idli (rice cakes) are a big part of the street food culture in metropolitan cities like Mumbai, Pune and Delhi. All our south Indian dishes are served with sambar (spicy lentil-vegetable soup) and two chutneys: coconut and tomato-onion-peanut.
Are you ready to dig in?
Idly Sambar
A traditional breakfast in southern Indian homes is this savory cake, made from steamed rice and lentil batter, is about 4-5 inches in diameter. It looks like a fluffy cotton ball and can be dipped in sambar (spicy vegetable soup), fresh-tasting grated coconut chutney or nutty orange sauce.
Mini Idly Sambar
Mini idlis dipped in sambar and garnished with ghee (clarified butter) and cilantro. The mini idlis are soaked with sambar. When you take a bite, they will literally melt in your mouth in a burst of flavor.
Chili Idly
A fusion of southern Indian and Chinese cuisines that will pleasantly surprise you. Fried idli (rice cake) cubes, sweet bell peppers, Thai green peppers and tangy chole (white chickpea) tossed in Manchurian sauce, spices and green onions.
Idly Vada Platter
When you want the best of both worlds this platter is a must. Two idlis and two vadas served with sambar, coconut chutney and tomato-onion-peanut chutney.
Vada Sambar
Another regular in a southern Indian household. Served with three vadas (savory lentil deep-fried donuts), sambar, coconut chutney and tomato-onion-peanut chutney.
Vegan
Vegan Optional
Contains Nuts
Gluten Free
No Onion/Garlic
Spicy
