Thosai Cafe
Most visits land well: diners praise the masala tea (balanced, creamy, cardamom-forward), the creative thosai varieties (palak ghee, cheese, open fry), and staff warmth, especially a regular named Jeevaa. The kitchen struggles with consistency. Fillings pile heavy with onions or cabbage without warning; chutneys arrive cold; a 45-minute wait prompted cancellations while later arrivals got served faster. Paper serving (not plates) troubled one regular. Yet repeat customers keep coming back, drawn by genuinely good flavour and staff who listen to feedback. The core appeal is the thosai itself: flavourful, fresh, and different from typical spots. Most find that worth the current pace and occasional stumble. Budget accordingly-reviewers note it skews pricier than standard thosai places.
