Diners queue up outside this Defence Colony restaurant for the vegetarian cuisine and savory, crêpe-like dosas. In the air-conditioned dining room, waiters serve Southern Indian dishes from an entirely vegetarian menu that includes the large, flat dosas, which are made from a fermented rice and lentil batter and rolled with fillings like onions or a coconut masala. Other dishes range from cheese pakoras—a fritter coated in chickpea flour and then deep-fried—to Chinese spring rolls. At lunch and dinner there’s a thali, or fixed menu, available that includes poori bread, rice, vegetables, pickles, and a range of curries.
Congratulations to Mei Lin, winner of Top Chef Season 12.