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Décor is unassuming at this downtown lunch room -- it's basically a hole-in-the-wall, albeit a clean and cheerful one -- and most of the roughly dozen dishes served daily are steam-tabled, not made to order, which definitely puts them in the "fastfood" rather than "fine food" category.
Still, since most Indianfood is relatively slow-cooked rather than quickly stir-fried like that of most other Asian nations, it survives the steam table well.
These mouthwatering made-to-order savory, ground-rice pancakes, served with a choice of several stuffings and/or toppings (the rolled potato-filled masala dosa crepe and thicker, onion-packed uttapam are particularly good), plus sides of sambar (a soothing veggie-packed puréed lentil dhal) and spicy/sweet coconut chutney are well worth the ten-to-twenty minute wait.
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