"At this tangerine-banded restaurant, chef and owner Dhamodharan Rengasamy has extolled the culinary trinity of South Indian fare — rice, lentils, and stews — since 2008, turning out items like dosas (lentil and rice crepes), sambar (spiced vegetable stews), and idli (lentil rice cakes). Come with a crowd to try the various regional varieties of mutton curries, like mutton xacutti from Goa (poppy seeds, coconut, dried chiles) or mutton Hyderabadi (a rich gravy base amplified with garam masala, chile, and coconut)." - Tiffany Leigh
