Jun 11, 2002 07:05 AM
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(Updated Jun 27, 2002 06:14 PM)
This charming restaurant was meticulously designed by artisans from the Tamil temple city of Thanjavur. The small dining room displays Tanjore religious paintings, and Carnatic instrumental tapes play in the background. Wearing veshtis (traditional South Indian men's skirts), the waiters serve delicately cooked Udupi food in almost comically dim lighting. All meals begin with rasam (peppery soup) that must be the best in Delhi. For snack try the masala vadai (fried lentil cakes), which are served with coconut, mint and tomato chutneys. More filling is the maharaja sajjasar masala dosa, a lentil-flour crêpe filled with spicy potatoes and dried fruit. For dessert, try the holige (a sugary paratha mixed with coconut) with ghee (clarified butter). No alcohol served.
