On 30 June 2002, four of us dined at Udupi Palace. Like so many Indian restaurants in America, this place offers fried starchy appetizers, dosas, uttaphams, curries and flatbreads. We tried the cashew pakoras, the lentil donuts in sambar broth, the idli, the Mysore dosa, the uttapham with tomatoes and peas and onion, the eggplant curry, the okra curry and the paratha. Though this large order revealed the very limited number of sauces (the tamarind a bit syrupy, the cilantro mint cooling, the coconut mint gently sweet, the sambar fine as a soup but a bit tame as a sauce), the overall quality was quite good. The cashew pakoras lacked the gnawability of the equivalent offered at Madhu's but had a lovely honeyed sweetness; the uttapham was vast and seductively soft. But the real achievements were the two vegetable curries, which were rich in complex spice (esp. the eggplant) and meltingly gobbleworthy.
While we feasted and sipped mango lassi, a three or foor foot long dosa was borne from the kichen by a beaming waiter and presented with a flourish to an overwhelmed woman at a table neighboring ours. Megadosa.
Our bill was fifty-one dollars, before tip, and all of us were hugely, happily full. The service we enjoyed was attentive, very professional, informative and friendly
18635 Pioneer Boulevard
UP has branches in Sunnyvale (of course), Newark and Toronto, and is associated with Madras Palace in Gathersburg, Maryland and Delhi Palace in Queens.
All vegetarian and mostly vegan.
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