Annapurna Kitchen

Name: Annapurna Kitchen
Address: 311 E Palm Ave, Tampa, FL, 33602, US
Telephone: (813) 999-1098

South Indian

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Tue–Fri 11am–2pm & 5pm–9pm, Sat–Sun 11:30am–9pm (closed Mon)

311 E Palm Ave, Tampa, FL 33602
(813) 999-1098
Last verified: October 2026
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Dishes to know on this menu

Dosa: A thin, crisp South Indian crepe of fermented rice-and-lentil batter, served with sambar and coconut chutney. Masala dosa is folded around spiced potato; Mysore masala adds a red chili-garlic smear; rava dosa is a lacy semolina version; paper dosa is the extra-large, extra-crisp one. Uttapam is the same batter cooked thick like a pancake with onion, tomato and chili on top. On this menu as: Dosa · Uttapam.
Idli, vada & upma: South Indian breakfast. Idli are soft steamed cakes of the same fermented batter as dosa; medu vada are savory lentil doughnuts, crisp outside and fluffy within (dahi vada are soaked in spiced yogurt); upma is a savory semolina porridge; pongal is rice and lentils cooked soft with pepper, cumin and ghee. All are eaten with sambar and chutney. On this menu as: Medu Vada · Idli Sambar.
Chana masala & chole: Chickpeas stewed in a tangy tomato-onion masala with amchur (dried mango powder) or tamarind, often finished with tea-leaf-dark color and a shower of raw onion and cilantro. Chole bhature, the chickpeas with puffy fried bread, is Delhi and Punjab's definitive brunch. On this menu as: Chole Puri.
Dal: Lentils, and the soupy stew made from them. Dal tadka is yellow lentils finished with a tempering (tadka) of spices sizzled in ghee; dal makhani is black lentils and kidney beans simmered overnight with butter and cream; sambar is the sour, tamarind-and-vegetable lentil stew of the south, served with dosa and idli. On this menu as: Idli Sambar.
Roti, chapati & paratha: The unleavened whole-wheat family. Roti and chapati are thin and dry-griddled (tandoori roti is baked in the clay oven); paratha is layered with ghee and pan-fried, plain (lachha, spiralled) or stuffed with potato, cauliflower or paneer; rumali is the tissue-thin "handkerchief" bread. Puri and bhatura are fried and puff up hollow; bhatura is the large, leavened one served with chole. On this menu as: Chole Puri.
Thali: A complete meal on one round platter: small bowls (katoris) of dal, two or three vegetable curries, raita, pickle, papad, rice and bread, often with a sweet. Gujarati and Rajasthani thalis are lavish and unlimited; a South Indian "meals" is the banana-leaf equivalent. The easiest way to try a kitchen's range at lunch. On this menu as: Punjabi Thali.

How these dishes compare

Samosatypically $6.99 across 361 menus
Daltypically $11.99 across 356 menus
Roti, chapati & parathatypically $4 across 343 menus
Chana masala & choletypically $14.99 across 303 menus
Dosatypically $10.99 across 126 menus
Idli, vada & upmatypically $8.99 across 122 menus
Thalitypically $18 across 79 menus

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How these dishes compare

Annapurna Kitchen on our other sites

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