Chutneys Indian Vegetarian Cuisine

FOOD

Chutneys is easiest to understand if you start with dosa. A dosa is a thin, crisp crepe made from fermented rice and lentil batter, usually folded around or served with savory fillings and sauces. It is lighter and crisper than a pancake and can be eaten plain or with potato filling. Chutneys offers many dosa styles on its regular menu, and that South Indian specialty is a major part of what makes the restaurant different from a typical Indian lunch buffet.

Two other common South Indian breakfast foods are idli and vada. Idli are soft, white steamed cakes made from rice and lentils; they are mild on their own and are meant to be eaten with sauces or stew. Vada are savory lentil fritters, browned and crisp outside with a softer center. If the names are new, think of them as two different uses of similar basic ingredients: one soft and steamed, one fried and crisp.

Sambar is often what brings those foods together. It is a warm lentil-⁠and-⁠vegetable stew with a gentle tang from tamarind and enough spice to give mild foods more flavor. It can be spooned over idli or eaten alongside dosa and vada. The chutneys are thicker sauces served on the side; coconut and peanut versions add creaminess and nuttiness, while others may be sharper or hotter.

At lunch, the buffet moves more toward curries, rice, lentils and paneer. Paneer is a mild fresh cheese that holds its shape in curry, so it can appear with spinach, tomato-⁠based sauces, peppers or onions. Chana masala is chickpeas cooked in a seasoned sauce, while dal is a softer lentil dish. These are substantial foods, not side dishes, and they make up the main body of a vegetarian plate alongside rice and bread.

One of the easiest crossover dishes is gobi Manchurian. “Gobi” means cauliflower; here it is fried and coated in a tangy, garlicky, chile-⁠forward sauce influenced by Indo-⁠Chinese cooking. It adds a crisp, saucy option alongside the softer curries and lentil dishes. Fried vegetable snacks may appear as well, giving newcomers an easy starting point before trying foods with less familiar names.

Biryani is seasoned, fragrant rice rather than plain steamed rice, and it can be substantial enough to build a plate around. Chutneys’ wider menu includes vegetarian versions made with paneer or jackfruit. Jackfruit has a firm, fibrous texture, while paneer adds pieces of mild cheese. Because buffet selections rotate, the exact version may change.

Dessert is usually a simple finish. Gulab jamun is one of the most recognizable Indian sweets: soft milk-⁠based dumplings soaked in sweet syrup. Other traditional puddings or warm sweets may rotate through. The useful way to approach Chutneys is not to memorize every Indian name before you arrive. Start with one or two unfamiliar items, see what you like with the sauces and stews, and go back for the combinations that work for you. The buffet is broad, but it can also be a very approachable introduction to vegetarian Indian food.