Suprabhat was one of the first Indian restaurants I ate at after moving to Austin. You won't find a speck of meat on their menu, but you will find cheese.
In terms of spice, I've noticed their spice levels fluctuate. So the spiciness of a dish is not necessarily consistent across different days. For those who like spicy food, the fluctuations don't really matter, as the majority of the time, the spice builds as long as you keep eating. For those unaccustomed, a good plan would be to pace yourself. For myself, if the initial hit of spiciness exceeds a certain threshold, I'll have a hiccup reaction. Rarely do I hiccup when eating here, but sometimes it does happen.
The first time I ate there I had opted for one of their thalis, which are quite filling. On subsequent visits and takeout, I had various curries, dosa, chaats, and more.
They've got a wide menu, notably an immense dosa section, with many filling options.
If I don't want to be stuffed, I'll order a dosa. Dosas come with three chutneys, their pickle of the day, and sambar. The dosas themselves have a diverse filling selection. Likewise, the presentation of dosas have varied shapes. You'll see semi-circles, quarter circles, large tubes, triangles, and even cut up dosas, depending on what you order and who's the dosa master.
I'm partial to Masala, Mysore Masala, and Mysore Cheese, though I've also had the Chettinad Pattani (spiced green pea smashed inside). They can also make really thin (Paper Dosa) or quite large (70mm Dosa).
For chaat, I tend to get Samosa Chaat or Papdi Chaat. Because the combo of chickpeas, various chutneys, crispy fried bits, and yogurt is always glorious.
Their Chole Bhatura comes with chana masala, onions, lemon, pickles, and one puffy fried bread ball. Their bread ball is partially chewy, partially crispy, and 100% greasy if you tear it with your hands. But it's a reasonably satisfying rendition.
I actually like their fried stuffed baby eggplants quite a bit. They are partially quartered and stuffed with nuts, spices, and tamarind in their Gutti Vankaya Dum Biriyani, but the non-stuffed versions are also creamy and delicious in their Bagara Baingan curry.
They badam milk comes out as a hot drink in a metal cup, making it sort of awkward to drink. I wait for it to cool slightly. Almonds, cardamom, and milk--what more can you ask for? Maybe lactose free milk, I suppose.
Their steamed rice noodle dish, which is surprisingly simple, is surprisingly delicious. We tried the Idiyappam with coconut milk; it comes with sambar and pickles. Rice noodles and coconut milk simply work together.
Plenty of accommodations can be made for gluten-free and vegan. Their last menu page explains what adjustments, if any, can be made.
As for seating, it looks like the second large room in their restaurant has use now; with a large mural on the wall. Large groups will still sit primarily in the main dining room.
Payment is still executed at the register at the front, whether you are dining in or picking up, though you can place your order on Toast Tab.