Classic Benne
£6.45Fermented rice and lentil crepe enriched with butter, cooked to a soft centre with light crisp edges.
Harrow · London
FERMENTED
the slow WAY
Rice and lentils, stone ground and left to wake up overnight. Then pressed onto a hot griddle for benne dosa, thatte idli and appam — South Indian cooking with time as the main ingredient.
- 12h
- Batter rest
- 100%
- Veg kitchen
- 8am
- Kaapi from
Benne Dosa ·Thatte Idli ·Filter Kaapi ·Kanji ·Podi Butter ·Paniyaram ·Medhu Vada ·
Benne Dosa ·Thatte Idli ·Filter Kaapi ·Kanji ·Podi Butter ·Paniyaram ·Medhu Vada ·
The House MethodTime does most
Time does most
of the cooking.
We soak, grind and rest every batter in-house — no shortcuts, no premixes. Fermentation builds the sour edge, the lace on an appam and the airy crumb of a thatte idli. Everything else is butter, ghee, podi and a very hot tawa.
Rested 12h
Overnight ferment
Stone ground
Rice & urad dal
Griddled to order
Never held
Signatures
Full menu What people come back for
Podi Benne
£6.95Benne finished with roasted lentil spice powder, adding nutty depth and a dry, savoury heat.
Thatte Idli
£5.75Wide steamed rice-lentil cake made from fermented batter. Soft, airy and mildly tangy.
Paper Roast
£5.95Thin fermented rice crepe spread and cooked to a crisp, delicate texture.
Podi Butter Uttapam
£5.95Fermented rice and lentil base finished with roasted podi and butter, nutty and earthy.
Kaapi Affogato
£4.95Vanilla ice cream topped with hot South Indian filter coffee.
Word of mouth
Rated 4.9 by our neighbours
412 reviews
“The benne dosa is the closest thing to Bengaluru I have found in London. Crisp edges, proper ghee, and the chutney is not sweetened.”
Priya N.
Google · Harrow
“Came for coffee, stayed for a full breakfast set. Thatte idli was pillowy and the filter kaapi genuinely strong. Staff explained the ferment to us.”
Tom Whitaker
TripAdvisor · Visited twice
“Ordered for four and everything arrived hot and boxed properly. The podi butter dosa survived the drive home, which says a lot.”
Aisha R.
Deliveroo · Takeaway
Gallery
Inside the house
Batter, tawa, table. A few frames from an ordinary morning in Harrow.
A note from the head chef“My grandmother never
“My grandmother never
measured anything.”
She read the batter with her hand — how it fell off the ladle, how it smelled on the third day. I brought that habit from Bengaluru to Harrow and kept it, even when it made mornings longer.
So we grind our own rice and dal, rest it overnight and cook to order. Some days the ferment runs fast, some days slow. We adjust. That is the whole recipe.
Ravi Subramanian
Head Chef & Co-founder