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"Chef Paulraj Karuppasamy uses local ingredients as the base for his innovative South Indian cuisine. The dosas are large, two or three hands long easy, but airy, and the specialties, like the green chile cheese dosa, weave local food traditions into traditional favorites. For something a touch lighter, try one of the uttapams filled with a mushroom medley. Vegetarian dishes anchor the menu, which draws regular crowds. Know before you go: It’s worth the wait, but the dosas make great takeout for a picnic in the park." - Karen Fischer
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