‘Namaste express’ features a nutritious menu
drawn from common native dishes of five South
Indian states: Andhra Pradesh, Karnataka,
Kerala, Tamil Nadu and Telangana.

… and augmented with lentils and spices, dried red and/or fresh green chilies, coconut, and frequently sharpened with the spice of native fruits and vegetables like tamarind, garlic, and ginger.

Idli, dosai and uttapam are three of the most popular South Indian dishes. Made from rice and whole white lentil, they are high in carbohydrates with no added sugars or saturated fats. They are also a good source of plant protein. Fermentation enhances the vitamin B and C content.

A dosa (pl., dosai) is a thin crepe folded over or rolled like a wrap and served hot. Typically served with a chutney and sambar (a lentil stew with vegetables), and stuffed with vegetables and tangy sauces, dosai make a quick, nutritious and satisfying meal.

Masala (Hindi for “spice”) refers generically to the many mixtures of spices and their regional variations. We stuff our masala dosa with a mix of boiled potatoes, peas and peanuts seasoned with our own Namaste masala spices.

Idli is a savoury cake popular as a traditional breakfast throughout India and parts of Southeast Asia. Mild in flavor, plain idlis are treated as an essential condiment and spiced up variously in different regions. They are often served with sambar but, depending on region, also frequently served with coconut-based chutnies, onion-based kaara chutney or even spicy fish curries.