Woodlands Indian Cuisine   

The difference between South Indian fare and cuisine from the rest of the Indian subcontinent is the heat factor, and this pure vegetarian restaurant jacks up the spice meter to "11." From the dosai and uthappam to the soups and curries, the food here is packed with a piquant palatability heretofore unbeknownst to south OBT and its surrounding environs. The rasam, a light flavorful split chick-pea soup with chili powder, spring onions, cilantro, curry leaves, green chilies and tomato, will get your meal off to an incendiary start, while the potato bonda, fried potato dumplings made with chick pea flour, will appease the palates of less adventursome diners. The mysore masala dosai, thin, fried rice crepes filled with potatoes and onions and topped with layers of hot chutney, is a South Indian specialty worthy of mention, as is the onion and hot chili uthappam, an Indian-style pancake topped with sauteed onions and chilies. You won't believe the size of the bathura, a large, puffy, football-shaped fried bread, that's served with the chick pea curry -- it's as mouthwateringly delicious as it is filling. Temper the spices, seasonings and chilies circulating through your bloodstream with the gulab jamoon -- dried milk and cottage cheese balls, fried in a light syrup and rose water. They're the perfect texture and are served at the right temperature. A cup of masala tea (with cardamom, cinammon and a touch of cloves) rounds off the meal nicely ... that is when you're not dousing the blaze in your mouth with the carafe of ice water left on your table! Service is prompt and unobtrusive and the waiters are always eager to edify newcomers on menu items. Vegans take note: some dishes use dairy products. -- Faiyaz Kara