On weekends, this casual restaurant fills up with Indian expats who come for the Southern Indian specialties such as coconut-simmered Chettinad chicken curry, donut-shaped fried vada breads and tamarind-scented sambar vegetable stew. The Masala Dosa -- a paper-thin, buttery crepe made from rice flour, stuffed with spiced potatoes and served with fresh coconut chutney and piquant tomato puree -- is highly recommended.