Dosas, the restaurant’s namesake dish—crepe-like pancakes made from rice and lentils—are filled with everything from the traditional masala (creamy potatoes, onions and cashew nuts) to grilled vegetables and house-made paneer (farmer’s cheese). There are also uttapams, open-faced versions of the dosa topped with savory combinations. Almost everything is vegetarian, but a rich curried lamb stew made with fennel, tomatoes and poppy seeds is exceptional.

MUST ORDER: Paper Dosa