Rajendra Réjean K. C. B.
Yelp
This impeccably curated menu never ceases to amaze. I'm obsessed with this Tamil resto. I usually get my usual order of medhu vada with a chilli garlic masala dosa. But I decided to spice things up a bit and try the special tiffin; my goodness gracious it did not disappoint. This is a really scrumptious spread: delicious perfectly spiced sambar and 2 chutneys are the showstoppers, they are surrounded by beautiful and elaborate dishes like pongal, medhu vada, idli, and the scrumptious buttery sweet to top it all off.
Pongal is a sacred dish, served during the eponymous Tamil harvest festival and can be made sweet or savoury; it is the epitome of Tamil comfort food. The savoury version is served with the special tiffin. The fermented flour of mixed rice and lentil is so delicately flavoured with ghee, cashew, fenugreek, asafoetida, peppercorn, fresh kari leaves, cumin, and ginger. It is simmered to perfection.
I tried the podi idli. Podi is a coarse mixed spice powder made with ground dry spices that typically contains dried chilis, black gram, chickpeas, salt and sesame seeds. The spice mix is commonly referred to in informal speech as "gunpowder" or chutney powder and is mixed with melted ghee. Now that's the breakfast of champions.
Holy utapam, Kumar, I'm gonna eat your face off. Imagine if utapam replaced the main actor in the film Face Off. I would totally go do a face off for some utapam. My go-to utapam is the tomato chilly garlic onion utapam. You'll love it.