South Indian food is older, lighter, and more vegetable-forward than the North Indian menu most people know. It's built on rice, lentils, coconut, curry leaves, tamarind, and mustard seed — and almost everything is naturally vegetarian and gluten-free. At Mintt, our South Indian kitchen is run by a chef from Tamil Nadu. The dosa batter is fermented overnight. The sambar base is made fresh daily — not from a powder. The coconut chutney is ground on a stone, not blended to paste.