Cheap Eats 2013: Woodlands

Quick reviews of ethnic cuisines you can experience for less than $25 a person, tax and tip included.
At Woodlands, the rice-lentil crepe called a dosa only takes about a minute to make. It's then filled with vegetables and happily torn apart at the table. Photograph by Matthew Worden.

Dosas—wonderfully thin lentil-flour crepes enfolding fillings such as spiced potatoes—are getting a higher profile. You’ll even find them among the lunch options at the Foggy Bottom Whole Foods. To sample the best, settle into these vegetarian cafes. The uttapams, which are thicker pancakes, are pretty great, too. And the weekend lunch buffet is a riot of vivid flavors and colors.

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.