South Indian Menu — Dosas, Idlis & Curries in Parramatta

The Bangalore-style butter dosa — crisped on a cast-iron tawa with generous dollops of white butter that caramelise into golden, nutty edges.

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Signature benne dosa folded around classic spiced potato masala. Crisp outside, soft within, with the unmistakable aroma of slow-melted white butter.

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Bengaluru-style open-face benne masala — cooked open on the tawa with white butter melting into the surface until the bottom is deep gold. Eat it with your hands; that's the right way.

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Benne masala dosa smeared with our fiery Byadgi-chilli and roasted garlic chutney before the potato masala goes in. Deep red colour, slow-burning heat, butter-soft inside.

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Chef's special — benne masala dosa hand-roasted with garlic butter for an extra layer of nutty aroma and crackle. A small Bangalore favourite, brought to Parramatta.

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Benne dosa dusted with house-ground gunpowder podi — toasted lentils, dried red chillies, sesame, and curry leaves. Smoky, warming, and very moreish.

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Podi benne dosa with potato masala tucked inside. The smoky chilli-lentil podi meets the buttery dosa edge — Karnataka comfort, doubled.

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Soft steamed rice cakes with chutney and sambar.

Soft, fluffy steamed idlis served with a generous helping of aromatic South Indian sambar, made with lentils, fresh vegetables, and traditional spices. A comforting, wholesome classic that's perfect for any time of the day.

Karnataka-style plate idli — larger and slightly denser than the classic, steamed in shallow trays. Generous helping of sambar and chutney.

Plain idli smeared with ghee and our toasted lentil-chilli podi. Soft, buttery, with a slow-warming heat.

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Larger thatte idli given the ghee-podi treatment — buttery, smoky, and substantial. Karnataka-style breakfast at its best.

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Star-shaped idli with ghee and house gunpowder — the kids' favourite. Same fluffy batter, just a cheerful shape.

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The perfect Karnataka breakfast duo featuring savory Khara Bath paired with rich, aromatic Kesar Bath. A delightful balance of spicy and sweet flavors served together for a truly satisfying meal.

A flavorful Karnataka-style semolina (rava) dish cooked with fresh vegetables, aromatic spices, and a touch of ghee, delivering a savory, comforting taste in every bite.

Crackling-crisp savoury fritters from the small town of Maddur — semolina, rice flour, onions, curry leaves. Fried golden, served with chutney.

Spiced potato filling in a gram-flour shell, fried to a golden crisp. Tea-time classic — served piping hot with coconut chutney.

Crispy, doughnut-shaped fritters made from urad dal batter. Crunchy on the outside, soft within. Served with sambar and chutney.

Mildly sweet, banana-spiced fluffy buns — coastal Karnataka's tea-time favourite. Served with our slow-simmered vegetable saagu.

Contains:gluten

Medhu vada soaked in lightly spiced yoghurt, garnished with tempered mustard seeds, curry leaves, and pomegranate. Cool, soothing, and very South Indian.

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Crisp medhu vada bathed in slow-simmered drumstick-and-okra sambar. The vada softens just enough to soak up the spiced lentil broth.

Creamy, chilled curd rice prepared with fluffy rice and fresh yogurt, tempered with mustard seeds, curry leaves, ginger, and green chilies for a refreshing and comforting South Indian favorite.

A traditional Karnataka-style rice dish prepared with fragrant spices, tender brinjal (eggplant), and aromatic Vangibath masala, garnished with roasted peanuts and fresh coriander for a rich, authentic flavor.

Tangy tamarind-tempered rice (puliogare) paired with cooling yoghurt rice (bagala bath). A complete Karnataka lunch contrast — tart and warm meets creamy and cool.

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A flavorful blend of rice, dal, fresh vegetables, and authentic Karnataka spices for a wholesome meal.

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Silken almond-milk kheer simmered low with cardamom and saffron. Served warm or chilled — both are excellent.

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Decoction-brewed South Indian filter coffee — chicory-blend grounds steeped slow, frothed with hot milk in a stainless tumbler. The right finish to every meal.

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Strong Assam tea brewed with cardamom, ginger, clove, and a knob of fresh cinnamon. Sweetened and milky in the South Indian style.

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House yoghurt blended with Alphonso mango pulp and a touch of cardamom. Thick, cold, and unapologetically rich.

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A rich and indulgent dessert made with freshly grated carrots, slow-cooked in milk, ghee, and sugar, delicately flavored with cardamom and garnished with roasted cashews and almonds.

Rich, slow-cooked almond fudge — almonds blanched, peeled, ground fresh, and cooked patiently in ghee with cardamom. Dense, fragrant, deeply nutty.

Contains:dairy, tree nuts

Saffron-tinged semolina pudding studded with caramelised pineapple and cashews. The breakfast-sweet of South Indian homes, made the right way.

Contains:dairy, tree nuts, gluten

A wholesome and satisfying meal featuring a delicious starter, flavorful variety rice, creamy Bagala Bath (Curd Rice), a sweet, the chef's side dish of the day, and crispy pappad for a perfect balance of taste and tradition.