"This no-frills spot in Chantilly, just outside the county line, focuses on food from the South India. There is no tikka masala or saag here, but there are fantastic dosas; spicy curries heavy on black pepper, tamarind, and curry leaves; and regional style biryanis. Try cubes of idly (fermented rice cakes) that are fried and tossed with a spicy powder and plenty of curry leaves. Chicken liver with spices and black pepper or crab cooked with fennel and coconut are two other smart selections." - Aparna Krishnamoorthy
