"That there are barely any interesting vegetarian options in South Indian cuisine is a myth," says Neeti Goel, as she hears us complain about having to make do with paneer stew and rasam vada while our friends tuck into meaty Chettinad curries at South Indian joints. As if on cue, Murungai Keerai Idli (Rs 150) appears before us. The steaming hot, spongy disc is studded with drumstick leaves and tempered with mustard seeds and urad dal. Its fresh, crunchy bite momentarily transports us to Madurai. We relish it with not one but four different types of podis and an equal number of rasam shots! Our pick: the bottle green coriander-flavoured one.

Murungai Keerai Idli. Pics/Falguni Agarwal