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The extra "t" in Hutt isn't the only thing distinguishing this tiny, far-flung Queens restaurant from its dosa-dealing competitors. The crackling, arm-length crepes served on Styrofoam plates have extra crispy lentil and fermented rice shells, the liberally spiced potato fillings, and some quite satisfying accompaniments—a freshly made coconut chutney and a Dixie cup of soupy vegetable samber—in the city. What's more, the unadorned storefront sits adjacent to an ornate Indian temple, adding to the already potent illusion that you’ve somehow slipped from Flushing into Madras. The dosas aren't the only culinary attractions, of course—there are also the steamed lentil saucers known as iddly, light-as-cotton discs which are impressively sturdy vehicles for soaking up large quantities of salty, stewy samber. The all-vegetarian menu also offers a selection of uthappam, round lentil flour pancakes the size of old 45s, dotted with diced onions, peas, and fiery slices of green pepper. Grab a cup of sweet, spiced coffee or a creamy mango lassi on your way out the door, and the 10-minute walk back to the 7 train won't seem so long. — Jon Steinberg

Iddly, $2.44; masala dosa, $3.65; mixed vegetable uthappam, $4.60; mango lassi, $1.75