Restaurant
Chutney Villa
October 9, 2009
Everyone gets hugs from warm and gregarious chef-owner Chindi Varardarajulu, whether it’s your first visit or, like many of her customers, your hundredth. This is South Indian cuisine promoted by whole spices, roasted for a crunchy, nutty flavour. A quartet of chutneys might include freshly made apple, coconut, and pineapple (the not-so-“authentic” pear-banana chutney is outstanding). The dosas are crispy, pancake-like, and ideal for mopping up lamb poriyal or any of the deeply spiced curries. R&B beer on tap, along with a few Indian bottles and wine selections or fresh lime juice. South Indian brunch on weekends. Great value.
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