Dosa, the fermented rice-and-lentil crepe, crispy at the edges and tender within, anchors the menu alongside Idli, the steamed rice cakes that define Tamil home cooking. The Thali format offers a single plate spanning Sambar, Rasam, vegetable curry rice, a format built for both weekday lunch and weekend family meals. The kitchen's Dosa arrives with house-made coconut chutney and Sambar, the calling card of any serious South Indian vegetarian operation.