Best Dishes at Dhaba India

The restaurant's signature dish. A thin, lacy crepe made from fermented rice flour and lentil batter (urad dal), cooked until it achieves a crispy, slightly charred exterior. Filled with a potato masala — potatoes cooked with mustard seeds, cumin, curry leaves, and chili. The dosa griddle was visible from the dining area, so diners could watch the chefs prepare this dish with precise technique. Reviewers consistently described this as 'just perfect.' Served with sambar (a tangy, spiced lentil soup) and coconut chutney.

A seafood curry made with large prawns, cooked in a sauce built on coconut milk, lemon juice, and aromatic spices. The bright acidity from fresh lemon contrasts with the richness of the sauce. The prawns remain tender and plump. This dish showcases South Indian seafood cooking at its finest. Multiple reviewers noted this as a standout, and the restaurant insisted on not diluting the authentic heat.

A showstopper seafood curry from Mangalore on the Karnataka coast. Fresh crab pieces are cooked in a sauce of coconut milk, curry leaves, mustard seeds, and dried chilis. The curry is aromatic and complex, with layers of spice building throughout. The crab absorbs the flavors while retaining its sweetness. This reflects Dhaba India's commitment to authentic regional South Indian cooking — not generic pan-Indian fare.

A meat curry that exemplified Dhaba India's philosophy of not diluting authentic South Indian spice. Mutton (goat) is cooked slowly until tender, then combined with a curry made from chilis, coriander, and aromatic spices. The dish has real heat — not toned down for Japanese palates. The coriander adds brightness and freshness to cut through the richness of the meat. Reviewers noted this packed a punch worth seeking out.

A complete South Indian meal presented on a banana leaf. Typically included: fluffy white rice, two curries (one vegetarian, one meat or seafood), sambar, rasam (peppery soup), vegetable side dishes, and a small dosa. Each component balances the others — the spice of rasam complements the creamy curry, the vegetable dish provides texture. This gives diners a tour through South Indian flavors and cooking techniques.