The Soody's Blog

Benne, Mulbagal, set, rava, paper masala: what makes each dosa on our menu different, where it comes from, and which one to order first.

An idli is not just an idli. Plate-sized thatte idli, podi idli tossed in spice, soft rava idli and crisp fried idli, and how to eat each one.

What goes into a tumbler of South Indian filter coffee: the steel filter, the decoction, the chicory, and why it is poured from a height.