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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
7 min
18/11/2025
South Indian cuisine has found a second home in North India, a region known for its parathas, chole, and kebabs. Today, idlis, dosas, and filter coffee are as common in Delhi or Jaipur as they are in Chennai. This article explores where to find the best South Indian cuisine in northern Indian cities. Dive deeper to know more.
The story of South Indian food travelling north is as much about migration as it is about taste. In the 1950s and 1960s, Udupi cooks migrated across India to open simple vegetarian cafés, bringing with them recipes rooted in the temple food culture of coastal Karnataka. These cafés, with their steel thalis and filter coffee, soon became the favourites in cities like Delhi, Chandigarh, and Lucknow. Decades later, the same spirit remains alive in both legacy eateries and contemporary kitchens that celebrate regional integrity while serving Northern audiences. Read this article to know about the South Indian eateries in North India that are giving tough competition to the favourite restaurants in the South.
No conversation about South Indian food in North India begins without Sagar Ratna. Founded in Delhi in 1986, this chain remains a benchmark for quality and authenticity. Their ghee roast dosa and fluffy idlis have stood the test of time, accompanied by sambhar that is both balanced and aromatic. Despite its expansion, the brand has successfully maintained its coastal character. For many North Indians, Sagar Ratna was their first introduction to South Indian flavours, a testament to its consistency and careful preservation of tradition.
Carnatic Café reimagines South Indian food with depth and flair. Inspired by Bengaluru’s culinary roots, it utilises stone-ground batters and home-style podis, which set it apart from typical tiffin joints. Its signature Malleshwaram 18th Cross dosa and podi idli bring regional identity to the table; it is crisp, earthy, and perfectly spiced. The café’s interiors reflect southern aesthetics, with brass filters and banana-leaf serving ware completing the experience.
In the midst of Lucknow’s kebab-rich streets, Madras Coffee House offers an unexpected slice of Tamil Nadu. Established decades ago by South Indian migrants, it has retained its charm through simplicity, steaming idlis, thin dosas, and frothy filter coffee served in steel tumblers. Regulars include students, bureaucrats, and nostalgia-seekers who crave a taste of Chennai mornings. The sambhar here is slightly tangy, the way served in the South, a rare find in the North’s sweeter adaptations.
Dasaprakash has a legacy that dates back to the 1920s in Mysuru and proudly carries that heritage into its Agra branch. The restaurant stands out not only for its classic dosas and uttapams but also for its old-world hospitality. Everything, from the brass tumblers to the meticulous sambhar tempering, reflects a time-honoured approach. What makes Dasaprakash special is that it brings Mysore’s temple-style cooking ethos to North Indian soil without compromise.
A newer entrant in the South Indian food scene in the north, Southy has carved a niche with its quick-service format that does not compromise authenticity. The menu features everything from crisp plain dosas to spicy Andhra-style meals. The sambhar is refreshingly light, and the coconut chutney is ground fresh daily. Southy’s strength lies in its accessibility, offering good-quality South Indian fare in a format that fits the fast-paced urban lifestyle of Delhi, Gurugram, and Noida.
Though Mumbai technically belongs to western India, Dakshinayan’s reach into northern towns like Haridwar has turned it into a beloved chain for pilgrims and travellers alike. The restaurant prioritises purity by using traditional ingredients and recipes that eschew shortcuts. Their set meals (thalis) showcase the diversity of the southern plate, featuring dishes such as rasam, poriyal, avial, and papadam.
Hidden within a government building near India Gate, Andhra Bhavan Canteen might be the city’s most famous secret. Its spicy sambhar, tangy rasam, and banana leaf thalis attract queues that spill into the parking lot. For authenticity, this is as close as one can get without boarding a train to Hyderabad or Vijayawada. The flavours are fiery, the prices are modest, and the crowd is a mix of diplomats, students, and loyal regulars. It’s South India served without fuss, in the heart of North India’s capital.
