With rangoli (elaborate designs) on the walls, servers in lungis, and sari-clad women lunching (chappals – sandals – off under the table), Dakshinayan channels Tamil Nadu. There are delicately textured dosas, idli and uttapam, village-fresh chutneys and perhaps the best rasam (tomato soup with spices and tamarind) in Mumbai. Finish off with a South Indian filter coffee, served in a stainless-steel set.
Chilli-heads should order molagapudi idli, a dozen idli coated in ‘gunpowder’ (potent spices).
