The last of Sambar for the spring semester is on April 24th. Thanks a million for all the support and we hope you do come for our semester finale as well!

Plain Dosas - $3.00

- a crepe with a rice and lentil base that is served with Sambar (a soup made with lentils, vegetables and spices). For any South Indian, the world isn't an illusion, its simply made of Dosas!

Masala Dosa- $5.00

- a dosa with a stuffing of a spicy potato and onion mix.

Bisibela bath- $3.00

- a rice dish mixed with lentils and vegetables, curry and spices added for taste and aroma

Vadai (pronounced vaa- day) - $3.00

a crispy, crunchy dish made from rice and lentils that makes for a fabulour appetizer with our trademark sambar (lentil soup)

Homemade yoghurt- $1.00

- Nostalgia grows with fermentation

Avial

- a melee of vegetables, that inherits a rich taste and flavour from a blend of coconut and buttermilk

Potato fry

- Any description for this dish is overkill. :-)

Mango kulfi- $2.00

An Indian version of ice cream with mangoes

Please email any comments, suggestions and questions to Rajesh Kumar (sushi_pk at yahoo dot com) or Kaushik (kaushikr at gmail dot com).

The end of Sambar for the Spring semester is closing in. Come by, come again and thanks a zillion for supporting us!

14th April happens to be Tamil New Year day. Considering Sambar's tradition of being a South-Indian restaurant, we would like to do something special about this. So, light up those nostalgic senses of yours and come over to Sambar for some great South-Indian food on April 17th.

Adai- $4.00
-- with the powers of all lentils and rice combined this has all the makings of a nutritious crepe

Sambar
- Lentil soup for the soul

Vadai (pronounced vaa- day) - $3.00
- a crispy, crunchy dish made from rice and lentils that makes for a fabulour appetizer with our trademark sambar (lentil soup)

Venn Pongal - $ 3.00
- A rice dish studded with pepper and cumin, that makes for an enviable couple with the vadai.

Sweet Pongal- $3.00
- A blend of jaggery and rice sauteed raisins and cashews.

Mor kozhambu ( the phonetics are very strange)
- A gravy made with buttermilk and coconut, white pumpkin for company

Kothavaranga curry
- french cluter beans

Homemade yoghurt- $1.00
- Nostalgia grows with fermentation

Thaali- $5.00
- The thread that ties together white rice, Sambar, kothavaranga curry and yoghurt

For questions, comments, suggestions and opportunities to volunteer email Rajesh (sushi_pk at yahoo dot com) or Kaushik (kaushikr at gmail dot com).

Our menu for April 10th, 2007:

Tomato chilli uthappam (x 2) - $5.00

- a part of the diverse family of South Indian crepes with a tangy touch of tomatoes
- Vegan

Onion chilli uthappam (x 2) - $5.00

- with a topping of onions and green chillis
- Vegan

(served with sambar and chutney)

Methi Pulao - $3.00

- spinach, rice and spices, mixed it entices
- Vegan

Tindora curry - $2.00

- Tindora (ivy gourd) takes center stage with onions as accompanying artist to create a delightful south Indian symphony
-Vegan

Homemade yoghurt - $1.00

- Nostalgia grows with fermentation
- Non-vegan

Shahi tukda - $2.00

- more on the lines of a blend between the east and the west. A dessert made of bread that draws its delectable taste from flavoured milk.
-Non-vegan

Thaali - $5.00

- the thread that ties together white rice, with tindora curry, sambar and yoghurt
- Vegan (exclude yoghurt)

Please email any comments, suggestions and questions to Rajesh Kumar (sushi_pk at yahoo dot com) or Kaushik (kaushikr at gmail dot com).