“We generally go once a month for breakfast, all of us friends,” says Parshwa Mehta, a US tax consultant. “The best items, according to me, are the ghee upma and the butter idli.” He says every bite is delicious and melts in your mouth. He also adds that the green coconut chutney that they serve goes well not only with the dosa and idli but also with the upma and other dishes.  “It’s a different combination, but it works.”

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Kadi wada

Andrea Joseph, a PR professional from Mulund, recalls having the kadi vada and kadi idli, which combines the unique flavours of North and South—an amalgamation of Dahi wada and idli. “It’s tangy-tasting and very unique,” she says. “As a South Indian myself, I’d never come across this dish anywhere before.” Her other picks from the menu include the pudi or ‘gunpowder dosa,’, the neer dosa, and of course, the filter coffee.

Pineapple sheera

Sweet, bright yellow and like a dollop of icecream, but much healthier, the pineapple sheera comes served in a stainless steel bowl, like all the other dishes we had. “It’s my go-to place for any snack, lunch, or just to hang out at any time of the day,” says Adishri Amladi, founder of Bakery Eight. “My top picks are the sheeras here; I love the chickoo sheera, pineapple sheera, and butterscotch sheera, and the strawberry one, when it is in season,” she gushes.

Ghee podi dosa

Ushma Khetan, a resident of Matunga, swears by the ghee podi dosa served here—crunchy, crispy, and melts in one’s mouth. It is served in a conical tunnel shape. “I love going regularly; I have my regular six items I eat there,” she says. The ghee podi dosa is warm, flavourful, and has sprinkles of gunpowder chutney embedded into it.

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