Quaint, almost historic location, a restaurant situated in a former train station. They serve pretty much the best Southern Indian food I've had in the area and are leagues ahead of everyone else I've tried so far. We focused entirely on the Southern Indian dishes which they specialize in, bypassing the more commonly seen Northern Indian stuff.
Light almost spongecake-like kancheepurum iddly are great for sopping up the flavoursome, brothy sambar. Excellent with the well balanced mango and tamarind chutney, tart, sweet and spicy and the mint green coconut and chilli chutney, toasty and delicious, with a hint of smokiness.
Rasam is a light tangy vegetable soup with all kinds of gentle complexities of vegetables and chilli heat.
Good granular ground lentils in the dhai vada, a lentil donut in a thin, suavely sour yogurt sauce, dotted with pleasant spices.
The brittle, delicate, lacy dosai here is awesome, almost as good as the ones I had at Dasaprakash in Santa Clara, CA. Filled with soft curried potatos and fragrant sweet onions. Delicious!
Uthappams are also very good, a crispy lentil and rice pancake (we got ours topped with carrots, tomatoes, peas and onions).
The Southern Indian Thali is a good deal, a 9 course tasting served all at once in traditional metal containers. The pappadam is so real and soulful, the lentil flavour so earthy and tangible. Great wheaty chappati too. Then a stream of consciousness of flavours that comes with the rasam soup and sambar described above, a potently sour pickle that is lovely blended into curries, thick lumpy mustard seed dotted dal/lentils, spicy rich red eggplant curry, a cool thick yogurt for cutting into curries, another mixed vegetable curry lighter with a more dominant tumeric, then yet another vegetable mixture this one ina fragrant coconutty stew and a warm brilliant dessert of falooda, soft threads of vermicelli in a thick milky dessert class soup full of almond and cardamon.
Mango lassi is pretty good, but you'll want the superior badam kheer, an almond milk flavoured with cardamon.
More or less like the Southern Indian food I grew up with back home. The pappadam alone is worth the trip.