"Chef Paulraj Karuppasamy uses local ingredients as the base for his innovative South Indian cuisine. The dosas are large but light, 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. The wait is worth it." - Willy Carleton, Justin De La Rosa, Karen Fischer
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