These thin, crackly batons must be eaten hot, before their rice-dough wrappers soften. Tiffin is an upscale spinoff of Udupi Palace , the bargain-priced vegetarian restaurant down the street. So far, it's the most glamorous of the neighborhood's steadily increasing supply of Indian restaurants. Its walls are lime green, its floor trompe l'oeil tiles. Taped Indian music plays just softly enough to allow for comfortable conversation.
Waiters wear white shirts and neckties.
The food, too, has touches of extra refinement. Buffet platters aren't simply piled, they are arranged and garnished. The a la carte menu is far more extensive. The trick for a first-timer is to figure how to take advantage of the kitchen's strengths. Appetizers aren't among them.