Udipi Cafe

FOOD

Udipi’s vegetarian lunch buffet has a distinctly South Indian character, with dosa and potato masala among the reasons to leave room beyond the self-service dishes. The selection changes, but examples include avial, savory vada and gulab jamun for dessert. Together, they give the meal a mix of vegetables, lentil-based preparations, crisp dosa and something sweet, rather than making vegetarian dining simply a matter of choosing around the meat dishes.

The dosa-and-potato-masala pairing is a natural place to start. Dosa is a thin rice-and-lentil crepe, while potato masala provides a soft, seasoned accompaniment. The contrast is part of the appeal: pieces of dosa can be eaten with the potatoes, letting the two preparations work together without turning the meal into another plate of curry and rice. It also gives the buffet a recognizable South Indian centerpiece.

Avial brings a different kind of vegetable dish to the selection. Traditionally made with mixed vegetables and coconut, it keeps the vegetables themselves central to the meal. It is worth a place on the plate when available, especially for anyone looking to explore beyond the paneer dishes that often dominate vegetarian Indian menus. The particular vegetables can vary, so the dish is better understood as a style of preparation than a fixed combination.

Vada adds a fried, savory element alongside the softer vegetable preparations. These lentil-based fritters offer another texture to work into a mixed plate, and they pair naturally with the broader South Indian meal. A little of each preparation makes more sense here than treating the buffet as a search for one main dish: the variety comes from the different ways vegetables, grains and pulses are used.

For dessert, gulab jamun provides a sweet finish. The syrup-soaked Indian sweets are a different direction from the savory dosa, vegetables and fritters that precede them, so a small serving can round out lunch without requiring another full plate.

The kitchen is vegetarian, but that does not make every dish vegan. Diners avoiding dairy should ask about the day’s preparations. For everyone, the changing selection is part of the format: these dishes give a sense of the buffet’s character, while leaving room for different choices on a return visit.