Since day one
A tiffin kadai from Madurai, set down on Wolfe Road
In Madurai, a kadai is a small, busy kitchen where the batter is ground the night before and the first idlis steam open before sunrise. We kept that rhythm when we opened in Sunnyvale: no shortcuts, no frozen batter, and nothing on the menu that isn't vegetarian.
Ground, fermented, steamed
Rice and urad dal are soaked and ground in house, then left to ferment overnight so the idlis come out light and faintly sweet. Vadas are shaped by hand to order, which is why they arrive crunchy on the outside and soft in the middle. Our sambar is simmered fresh each morning with drumstick, tamarind and a house podi.
Made fresh through the day
Pongal and uppuma are on from opening. Bisi Bela Bhath and Madurai-style vegetable biryani come out of the kitchen fresh after 10 AM every day. Finish with a davara tumbler of filter coffee, decoction brewed strong and poured frothy.
See the full menu