|
2008 & 2007 EAT + DRINK AWARDS: Best Indian
SCENE: Finally, SF has gotten its own South Indian restaurant, saving fans of the cuisine a trip to far-off cities like Newark. But with cheery tangerine walls, servers who could sub as yoga instructors and a wine list that includes the likes of Alsatian Pinot Blanc, it’s hardly the typical Indian joint.
EATS: Dosas, the restaurant’s namesake dish—crepe-like pancakes made from rice and lentils—are filled with everything from the traditional masala (creamy potatoes, onions and cashew nuts) to grilled vegetables and house-made paneer (farmer’s cheese). There are also uttapams, open-faced versions of the dosa topped with savory combinations. Almost everything is vegetarian, but a rich curried lamb stew made with fennel, tomatoes and poppy seeds is exceptional.
|
email page |
print page
