I'm South Indian and have Uncles and Aunts in Philly that are fabulous cooks. This Udupi is better than the Santa Clara, CA and other Udupi's I've eaten at as I travel on business across the U.S. Their weekend buffets feature an enhanced authentic menu and if you want to eat the best South Indian food like it is made in Chennai then go here. \r
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A suggestion on how to make it authentic like we eat back home: Take cups of sambar and rasam to your table first per person. Then take white rice and the poriyals (that change daily) on plate to your table. Mix the sambar with the rice thoroughly and then eat with poriyal and papads; do the same with rasam as a second course. As a finishing course try the South Indian closing meal to cool the palat and the throat by eating the homemade yogurt mixed again thoroughly with white rice. Sprinkle on some rasam or some poriyal or if you are feeling adventurous, eat it with the Indian pickles (usually very spicy).\r
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Also try their Rava Masala Dosai- even my mom (sorry mom :O) doesn't make it that well at home; must be their industrial grills...
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