An idli is a traditional South Indian steamed savory cake made from a fermented batter of parboiled rice and black gram lentils (urad dal). Naturally vegan, gluten-free, and very easy to digest, these soft, spongy cakes are a staple breakfast food typically served with chutneys and sambar.
Lentil fritters soaked in spicy yogurt and garnished with carrots, cilantro and crispy pops.
Dosa
A dosa is a classic South Indian savory crepe made from a fermented batter of rice and black lentils. Known for its paper-thin texture, golden-brown color, and satisfying crunch, it is typically served hot and rolled into a cone or cylinder. Dosas are naturally vegan, gluten-free, and most commonly paired with coconut chutney and sambar.
Savory crepe made from a fermented batter of rice and black lentils presented in the shape of inverted cone, served with 2 types of chutneys and sambar
Savory crepe made from a fermented batter of rice and black lentils stuffed with potato masala and served with chutney and sambar, served with 2 types of chutneys and sambar
Savory crepe made from a fermented batter of rice and black lentils roasted in ghee and stuffed with potato masala, served with 2 types of chutneys and sambar
Savory crepe made from a fermented batter of rice and black lentils, topped with spicy powder and stuffed with potato masala, served with 2 types of chutneys and sambar
Savory crepe made from a fermented batter of rice and black lentils, spread with spicy chutney stuffed with potato masala, served with 2 types of chutneys and sambar
Savory crepe made from a fermented batter of rice and black lentils, topped with spicy powder and stuffed with potato masala, served with 2 types of chutneys and sambar
Savory crepe made from a fermented batter of rice and black lentils, topped with spicy powder and stuffed with potato masala, served with 2 types of chutneys and sambar
Extra large savory crepe made from a fermented batter of rice and black lentils stuffed with potato masala and served with chutney and sambar, served with 2 types of chutneys and sambar
Rava Dosa
Rava dosa is a popular, crispy South Indian crepe made from a watery batter of semolina (rava/sooji), rice flour, and all-purpose flour. The batter is poured onto a hot griddle to create a distinctive, lacy, and netted texture. Served with chutney and sambar.
Semolina dosa topped with onions and filled with potato masala, served with chutneys
Benne Dosa
A benne dosa (also known as butter dosa) is an iconic South Indian crepe hailing from the city of Davangere, Karnataka. In Kannada, benne translates to "butter". It is famous for its crispy, golden-brown edges, soft and spongy center, and rich, melt-in-the-mouth buttery flavor. Served with chutney.
Crispy dosa fried with butter topped with spicy powder and potato masala, and served with chutneys
Uttapam
Uttapam is a traditional South Indian savory pancake made from a fermented batter of rice and lentils. Unlike a thin, crispy dosa, an uttapam is thick and fluffy. It is typically topped with chopped vegetables like onions, tomatoes, and chilies before being cooked to a golden brown. It is served with chutneys
Thick pancake made with rice and lentils, topped with veggies, drizzled with ghee and pudi, served with chutneys and sambar
Specialty Dosa
A dosa is a classic South Indian savory crepe made from a fermented batter of rice and black lentils. Known for its paper-thin texture, golden-brown color, and satisfying crunch, it is typically served hot and rolled into a cone or cylinder. Dosas are naturally vegan, gluten-free, and most commonly paired with coconut chutney and sambar.
Savory crepe made from a fermented batter of rice and black lentils topped with fresh cheese, sweet corn and special sauce, served with 2 types of chutneys and sambar
Pesarattu is a traditional South Indian breakfast crepe native to Andhra Pradesh, India. Made from a batter of whole green mung beans (moong dal) and spices. Known for its crispy edges, soft center, savory flavor, and high protein content. Served with chutney and sambar.
This traditional, nutrient-dense South Indian sweet ball hailing from Andhra Pradesh, made primarily from roasted urad dal (black gram), ghee, and jaggery
Indian spherical sweet made from tiny, deep-fried gram flour (besan) droplets called boondi, soaked in sugar syrup, and bound into soft, melt-in-the-mouth balls
Indian spherical sweet made from tiny, deep-fried gram flour (besan) droplets called boondi, soaked in sugar syrup, and bound into soft, melt-in-the-mouth balls
These traditional, nutrient-dense South Indian sweet balls hailing from Andhra Pradesh, made primarily from roasted urad dal (black gram), ghee, and jaggery
What a gem! This Cafe was one of the highlights of our trip to Salt Lake City. The food was absolutely delicious—fresh, flavorful, and clearly made with care. The service was warm and welcoming, and the entire place had such a cozy, inviting atmosphere that it felt like home.
It's rare to find a spot that gets everything right: amazing food, kind people, and a genuine neighborhood feel. If you're in Salt Lake City, do yourself a favor and stop by. We'll definitely be back the next time we're in town!
BP
Berlynn Pierce
Jun 13, 2026
5.0
What a fun experience! We ordered a breakfast and dinner sampler. The portions were huge and we got an explanation of which sauces and dips went best with each item. The food was savory and delicious. The almond saffron drink was amazing. The tv was pretty loud and I couldn’t find a trash can. We would definitely go back.
SP
S P
Jun 6, 2026
5.0
After we landed in SLC we wanted to explore the Indian restaurant in the area and we were surprised how good this restaurant was. Fresh dosa with yummy chutney/sambar combo was best. We tried so many items from the menu and everything was top notch . After our vacation ended we visited this cafe again on our last day as soon as we reached SLC. If you love south Indian food pls visit this cafe.
VJ
V JG
Jun 4, 2026
3.0
Food was decent. Tomato chutney may have gone bad. I guess I’ll find out! Gobi manchurian was chewy not crispy.
Service: you need to have a better menu. Scrolling on a screen is not helpful nor easy for a guest.
Service: you close at 2:30pm. If you’re asking guests to hurry up and leave, don’t ask them to take their plate and throw it away. That’s NOT hospitality. Lady at the front, take note.
I had to get up for the appetizer, and drink but then main meals were delivered? What an odd experience.
My recommendation: visit a well run restaurant, observe their service and replicate. Otherwise you won’t stay in business.
KK
Kavya:Gudiya
Jun 2, 2026
5.0
I recently tried the paneer fried rice at Naivedhyam Cafe, and it was absolutely incredible! The flavors were so spot on, and the paneer was perfectly soft and delicious.
What really blew me away was how accommodating they are. I requested a version with completely no onion and no garlic, and they made it perfectly without losing any of that rich, authentic flavor. It’s so hard to find a place that handles customized Jain options with this level of care and precision.
The atmosphere here is lovely, and the service is always super quick and welcoming. Whether you have specific dietary preferences or just love amazing food, this place is an absolute gem. I’ll definitely be making this a regular spot!
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