Why go: The two local branches of this Mumbai-based chain have different owners, but both serve excellent Southern Indian—that means vegetarian—fare. Dosas are the biggest draw—papery footlong crepes made from rice and lentils and served hot from the griddle.
What to get: Masala dosa with curried potatoes and onions; paper dosa, a bigger, thinner crepe served plain; rice pilaf with chilies and fresh coconut; tangy lemon rice scented with mustard seeds; baigan bartha, an earthy, rich eggplant stew; vegetable makhani in a creamy tomato sauce.
Best for: A fast meal; a low-cost family dinner (much is sharable); vegetarians.
Insider tip: Both restaurants offer a terrific lunch-buffet deal—soups, curries, dosas, desserts, and more for $8.95 weekdays, $10.95 weekends.
Open daily for lunch and dinner.
>> See all 2009 Cheap Eats restaurants here
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
