Whatever you do at this southern Indian vegetarian restaurant, get a dosa. The plate-eclipsing crepe comes with stuffings such as potatoes and onions, plus four chutneys. Spongy disks known as idli, studded with cashews, further showcase the kitchen’s dough-making prowess. And who needs meat when you have paneer mirch ka salan, a Hyderabadi specialty with cottage cheese and jalapeños in a peanut-and-tamarind gravy? Also good: Panipuri (wheat shells with potatoes and chickpeas); baingan bharta (eggplant); malai kofta (vegetable dumplings).