Dosa Hut

For a restaurant chain with the tag line ‘Pioneers of Dosa culture’, there’s not a lot of dosa being eaten. Most table real estate belongs to hefty bowls of Hyderbadi pressure-cooked biryani, and the mysteriously named chicken 65, a chilli sauce-smothered fried chicken reminiscent of old-school Chinese diners. You can get it in a dosa, but for variety’s sake, order the chef’s special, which comes with seven thali-style side plates, including a peanut and yoghurt dip and spicy minced goat.