Masala Dosa
Crisp, golden rice-and-lentil crepes cooked thin on a hot tawa and folded over a turmeric-yellow spiced potato filling, served with coconut chutney and sambar.
Palak Chana Dal
Split Bengal gram simmered with spinach and finished with a garlic-cumin tadka.
Plain Toor Dal Tadka
Everyday toor dal, tempered with garlic, cumin and curry leaves — the dal that actually shows up on Indian tables more often than anything else.
Arbi Ajwain Ki Sabzi
Taro fried hard in mustard oil with carom seeds, finished sharp with amchur.