At this West Village
restaurant, dosas come big and soft, sambar spicy and warm, uttapam chock full of onions and peas. The idli crumbled, as it should, and the vada broke crisply, as it should. The last time we ducked into Indian Creperie for a snack, the owner was giving a patron email addresses of his friends in Goa and Kerala, to help prepare her for an upcoming trip to the subcontinent. That's a side you can't sell, and one not offered in most fast-casual joints on Bleecker.