Dosa Studio Indian Restaurant & Catering

Unlike Charminar's tandoor-driven kebabs or the grab-and-go efficiency at Ngon Ngon, Dosa Studio anchors its operation on a buffet spread paired with made-to-order dosas at a live counter—crispy, fresh-cooked rounds that regulars cite specifically when explaining why they drive here instead of settling for closer options. The setup matters: hot idli, vada, khichadi, sambhar, rasam, and kesari halwa stay replenished on steam tables while the dosa station cranks out Mysore and paneer versions that arrive properly crisped, not the soggy iterations that plague less-committed kitchens.

The chutneys and sambar earn mentions for tasting authentic rather than sweetened-for-safety, though consistency wavers—some visits deliver balanced spice, others land flat. Service runs inconsistent too; friendliness varies by shift, and portions occasionally feel calibrated to protect margins rather than satisfy appetites. When chaat items miss, they miss oily without the balancing chutneys unless you know to ask and get pointed toward the buffet station.

Pricing stays firmly inexpensive, which explains both the steady weekday lunch traffic and the corners occasionally cut on ingredient quality. The **Mysore dosa** and **paneer dosa** pull consistent reorders from the locals who've made this their go-to South Indian spot—proper spice layering, right texture, enough flavor depth to justify repeat visits. The **idli-vada combo** works for brunch groups willing to navigate the buffet system, and the **kesari halwa** offers a sweet finish that doesn't require explanation.

Parking shares the standard Mira Mesa plaza challenges—scan for spots near the perimeter during weekend brunch rushes. Outdoor seating exists but functions more as overflow than destination. The buffet model favors groups and weekend mornings; solo diners ordering off-menu fare get better consistency sticking to dosas rather than exploring the chaat section's hit-or-miss prep.