Food Made
with Devotion,
Eaten with Joy.

Crisp green moong dal crepe layered with soft rava upma — the stall's signature combination and the most-ordered plate of the evening.

Light, protein-rich moong dal crepe with ginger chutney — utterly Andhra, best eaten hot off the griddle.

Upma pesarattu finished with pure ghee for a richer, more indulgent bite.

Golden dosa rolled with seasoned rava upma — crisp outside, soft and savory within.

Classic thin, crisp dosa served with fresh coconut chutney and from-scratch sambar.

Crisp dosa wrapped around a spiced potato filling — a satvik take on the South Indian icon.

Masala dosa roasted in pure ghee until deeply golden and fragrant.

A house original — tangy tamarind pulihora tucked inside a crisp dosa. Sharp, nostalgic and unlike anything else in the lane.

Tamarind rice tempered with mustard, curry leaves and cashews. The dish people drive across Hyderabad for.

Curd rice — cool, creamy, tempered with mustard and pomegranate. The ultimate palate cleanser.

Savory pongal of rice and moong, seasoned with black pepper and ghee. Comfort food at its most honest.

Vermicelli kheer slow-cooked with milk, cashews and a whisper of cardamom — the sweet everyone ends on.

Coarse rava upma tempered with mustard, green chilli and curry leaves — fluffy, perfectly salted, never bland.