Department of FoodieDepartment of Foodie
South Indian eatery serving crispy and gluten-free options like dosas and uttapams.
What to order: Traditional Masala Dosa · Pani Puri · Samosa ChaatFrom Google Maps reviews.
Massive dosas, actually really good price to value. I have been twice and to be frank I would be fine with 50% less size for 40% less cost. Partly this is me adding too much. Partly it's the excellent flavor. The bhaji and the spiced potatoes are excellent and the main attractions I think. I would probably advise against ordering more than three toppings. The dosa itself is crispy on the outside in a nice way. Of the three sauces the spicy one kicks well, really well.
I recently visited Madras Dosa Co. in Times Square, and it was such a delightful experience! The food truly brought back the authentic flavors of India right in the heart of New York. We ordered Samosa Chaat, Pani Puri, and Vada Pav and every dish was absolutely delicious. The Samosa Chaat was perfectly balanced with great flavors and texture. The highlight for me was the Pani Puri the pani was incredibly flavorful and tasted just like authentic Indian street food. It’s not easy to find that le
A decent spot for South Indian cravings in Midtown, but a few things left me underwhelmed. Let's start with the Masala Lassi — it's overpriced for what you get. Most of it is froth, and to make things worse, they've switched from the bottle serving to a smaller cup. You're paying more and getting less. Not a great look. The Pessaruttu Dosa was on the thinner side — not necessarily bad, but don't go in expecting a filling meal. Think of it more as a light snack than a meal. If you're hungry, you
From the May 19, 2026 health inspection. Lower-priority items are listed after the serious ones.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
No one on shift holds the required food-safety certificate.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Hot food was held below 140°F, cool enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.