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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Fluffy steamed rice-and-lentil cakes — fermented overnight, pillow-soft. Served with sambar and coconut chutney.

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

Crisp, deep-fried lentil dumplings spiced with cumin and pepper. Soft and fluffy inside, with a satisfying crunch.

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.

Tamil Nadu's classic lentil-and-spice fritter — chana dal, cumin, fennel, ginger, curry leaves. Crisp at the edges, tender within.

Crunchy fritters of sliced onion, baby spinach, and toasted cashew bound in a light gram-flour batter. Served piping hot with chutney.

Contains:tree nuts

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.

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

Contains:gluten

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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Hearty bisi bele bath (spiced rice-lentil one-pot) with cooling yoghurt rice. Pure Karnataka comfort on a plate, balanced by the gentle tang of curd.

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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

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

Contains:dairy, tree nuts