This is an inexpensive, loud, bustling, authentic South Indian eatery (that appears to fill what used to be an IHOP or Bakers Square-type place). Most of the clientele is South Indian, and they tend to come in groups of 3 to 6, usually with their energetic children and stoic senior-citizen parents. As such, don't take a date here. Come for the experience.
We started off with a "bonda" appetizer, which is basically just a lentil donut. It's fried but not particularly flavorful on its own---you're supposed to mix it with the chutneys they give you. I'm personally skeptical of anything that's inherently bland and has a "some assembly required" component that involves side sauces and chutneys; as such, for me, this dish wasn't great. But most people probably would like it.
I had the quintessential South Indian dish, the "masala dosa" as my main course. I've had this dish hundreds of times all over the world, including at least 200 times in India (by my own estimate). It was competently made here, but didn't stand out. Admittedly, it's a hard dish to hit out of the park, but the dosa portion (a lentil crepe) was a bit too thick and too soft (it should be crispy). The masala portion (basically just potatoes with onions) needed more chili and a touch of moistness.
My sister-in-law's "rava masala dosa" was a bit more rustic and appealing, albeit oily. This one might be a better option for people new to South Indian food.
My brother's chole/channa masala dish was pretty good, actually: it was more savory than oily, which is a rare feat. This dish is basically just curried chickepeas in a thick gravy, served with deep-fried wheat bread. It's not healthy at all, but this place pulled off a coup by not making it seem overly heavy.
The service was solid. The bathrooms, however, are a nightmare.
This is probably the most well-known and high-value South Indian joint in the South Bay. And I like that it's cheap. But the offerings, in my opinion, are too unadventurous for me to give it four stars; similarly, they are mixed on their execution of what is standard fare in South India. If they took some risks with their dishes (using atypical ingredients such as broccoli, mushrooms, and tofu), I'd rate them more highly.