A2b Point Cook

Soft steamed rice-and-lentil cakes - light, fluffy and naturally fermented. Served with sambar (spiced lentil broth) and chutneys.

Crisp, golden urad lentil doughnuts spiced with pepper, ginger, and curry leaves, served with condiments.

Soft steamed rice cakes soaked through with hot sambar (spiced lentil broth) and finished with a drizzle of golden ghee (clarified butter).

Fourteen bite-sized rice cakes drowned in spiced lentil broth and finished with ghee. “Ideal for sharing – or not.”

Golden urad lentil doughnuts soaked in hot sambar (spiced lentil broth) and crowned with fresh chopped onion.

Crisp urad lentil doughnuts steeped in rasam - a thin, tangy South Indian broth of tamarind, tomato and pepper.

Cool, creamy yogurt-soaked urad lentil doughnuts, dusted with crunchy savouries and aromatic spice powder.

The classic breakfast pairing - two soft steamed idlis and one crisp urad lentil vada, with sambar and chutneys.

A South Indian breakfast classic - rice and lentils cooked to creamy comfort with ghee, cracked pepper, ginger and curry leaves.

Creamy ghee pongal paired with a crisp urad lentil doughnut - the most loved South Indian breakfast combo.

Soft steamed rice cakes glossed with ghee and tossed in podi - a roasted blend of lentils, chillies and sesame.

Fourteen bite-sized idlis tossed in ghee and podi - perfect for grazing or sharing across the table.

Hot, puffed wheat breads served with Masala - golden potato masala spiced with mustard, turmeric and curry leaves or Kurma - a mild, creamy coconut-and-cashew vegetable curry.

Soft wholewheat flatbreads with kurma (mild coconut-cashew vegetable curry) and cooling onion raita (yogurt sauce).