Some of the popular Indian foods are apparently breakfast items in their native country, but in the U.S. most Indian restaurants are open for lunch and dinner only. I was pleased to discover this place open reasonably early. Their breakfast special offered a rounded selection, including a masala dosa, idli, and vada, along with what they said was a choice of upma, pongal, or both. And why not choose both? For the uninitiated, despite all the fancy names these dishes are mostly combinations of lentils and rice prepared in various ways, from a fried donut to a thin savory crepe to a steamed cake to a porridge (upma is the only exception, being a wheat-based porridge).
The renditions here were splendid. They advertise using peanut oil for flavor, and it definitely added a richness to some of these dishes. Their chutneys hit hard, and a chai delivered a nice mild counterpoint. Everything had a fresh, complex set of flavors.
I note that I got a more conventional breakfast the day before just down the road that included a crepe and a tea-based drink in slightly more upscale surroundings. And don't get me wrong, I liked that breakfast. But it was nothing compared to the fantastic complexity of flavors and textures that I ended up with here. South Indian breakfast is where it's at. read more