The benchmark dish at the Canteen. The crepe is remarkably large and thin, griddled to a perfect golden-brown and shatteringly crisp exterior. It's filled with a traditional mixture of spiced mashed potatoes and sweet caramelized onions. It's served with fresh coconut chutney and a large cup of savory, vegetable-rich sambar. Reviewers consistently name it the best value dosa in the city, praising its lack of greasiness and authentic flavor.
Tips from diners
Eat this immediately! The crunch of the dosa is the best part, and it starts to soften within 10 minutes. The sambar is incredibly flavor-dense—don't be afraid to ask for a refill.
A favorite for those wanting a variety of traditional breakfast items. This platter (available only on Saturdays) includes a steamed rice cake (idli), a savory lentil doughnut (vada), a small plain dosa, and a portion of sweet, cardamom-scented rice (pongal). It is a brilliant example of the diverse textures and flavors of Southern Indian vegetarian cooking. Reviewers highlight its incredible value and the quality of the vada.
Tips from diners
This is only available on Saturdays. It's the best way to try the menu if you're new to South Indian food. The vada is always piping hot and crunchy.
A refined and deeply comforting dish. Rice and yellow moong lentils are slow-cooked into a thick, creamy porridge and seasoned with an intense amount of whole black peppercorns, fresh ginger, and fried curry leaves. It is a favorite for regulars looking for a heart-warming, nourishing meal. Reviewers mention it's the most authentic version outside of Chennai.
A textbook execution of the South Indian staple. The idlis are fermented perfectly, resulting in a texture that is light and spongy with a subtle tangy aroma. They act as the perfect vehicle for the rich, spicy sambar. At the Temple Canteen, they are known for their consistent quality and large size. Reviewers praise them as being some of the softest idlis in New York.
Originally opened in 1993 to serve the devotees of the Hindu Temple Society of North America, the Temple Canteen has become a city-wide destination for serious Indian food lovers. Located in the temple's basement, it is a no-frills, cafeteria-style operation that focuses on the traditional vegetarian dishes of Southern India. It is celebrated for its incredible value, its status as a community anchor, and its uncompromising adherence to traditional flavors.
The canteen is in the basement of the temple complex. Walk through the main gates and look for the stairs leading down on the left. It's strictly self-service—take a tray, order at the counter, and find a seat.
It can get very crowded on weekend mornings when devotees finish their prayers. Arrive for an early lunch at 11:30 AM on a weekday to walk right in and enjoy the peaceful vibe of the community space.
Don't skip the masala tea! It's traditional style—milky, sweet, and heavily spiced with ginger and cardamom. It's the perfect refreshing conclusion to a spicy meal.
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