Everything on the menu

Marinated chicken and rice layered raw, sealed, then left on slow dum so the steam does the cooking.

Long-grain rice layered with whole boiled eggs and fried onion, sealed and finished on dum.

Batter fermented overnight, spread thin on a seasoned griddle, folded over potato masala with mustard seed and curry leaf.

The same thin dosa, finished with butter on the tawa until the edges go glassy and brown.

Two eggs broken straight onto the batter and spread flat before the potato goes in.

Grated cheese folded into the potato while the dosa is still on the heat, so it melts into it rather than on top.

Schezwan paste brushed across the batter — hot, garlicky, and what the late crowd orders.

Ghee poured along the rim as it cooks. It roasts instead of steaming, and comes off the tawa dark and brittle.

Two eggs and a layer of schezwan, folded over potato masala.

Butter on the griddle, cheese in the fold — the heaviest of the vegetarian dosas.

Chicken keema cooked down with onion and green chilli, packed into a ghee-crisped dosa.

Butter, cheese and schezwan at once. The full griddle treatment, no restraint.

Chicken keema with schezwan worked through it. The biggest dosa on the board.

Paneer and raw onion rolled into a laccha paratha flaky enough to come apart in sheets.

Two eggs cooked onto the paratha itself, then rolled with onion and chutney.

Paneer with cheese added on the griddle, so it sets into the layers as it rolls.

Chicken cooked dry with onion and chilli, rolled straight off the tawa.

Two eggs and cheese, rolled together while the paratha is still hot enough to melt it.

Chicken and cheese in one roll — the version that goes out most after nine.

Chicken and egg in the same paratha. Order it if you cannot decide between the two.

Chopped onion pressed into the batter as it sets, so it cooks into the surface.

Cheese laid over the batter and left until it browns at the edges.

Schezwan spread across the top before the batter has set.

Onion and tomato both pressed in — the tomato goes soft, the onion keeps its bite.

Potato masala over the top, butter around the rim.

Schezwan under the cheese so the heat comes through after the first bite.

Chicken bhuna, cooked down until dry, pressed into the batter.

Butter, cheese and potato masala on one uttapam. The vegetarian order to beat here.

Everything at once — butter, cheese, schezwan and chicken bhuna. The longest name on the menu, earned.