Idlis & Vadas

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.

Contains:dairy

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

Contains:dairy

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

Contains:dairy

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.

Contains:dairy

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