Indian Chinese dishes are bountiful along Pioneer Boulevard, and Wok N Tandoor serves the classics — sweet corn soup, chile paneer, Manchurian vegetable dumplings, Hakka noodles — along with dishes like chile focaccia and Chinese bhel, thin masala noodles tossed in a tangy and spicy sauce.

This is the place to go for Andhra Pradesh-style hot, crispy dosas and chutney that packs plenty of heat. The restaurant also serves over a dozen different types of podis, or ground spice and lentil blends, that are delicious with generous servings of ghee or oil and go with dosas and idli.

A chain with locations throughout South Asia and beyond, Anjappar has a menu that features dishes from the Chettinad region of Tamil Nadu, including various meat and seafood specialties. Highlights include the Prawn 65 and the Chettinadu Mutton Masala made with lamb.

Nanking’s Indian Chinese dishes are delicious and come in large quantities. Order the kung pao vegetables, served Bombay-style, and the Szechuan fried rice. Diners can also just stick to the classics like gobi Manchurian, Hakka noodles, and chicken or vegetable momos.

This small spot on Pioneer Boulevard is generous with its portions. Order their large parathas, served piping hot, and heaping servings of their rajma, or kidney beans stewed in spices and broth. Or get the chhole bhatura, and enjoy the saucy, salty, spicy chickpeas with the flaky flatbread.

One of the best dishes to get in Artesia is a thali, the plate that has it all. Rajdhani is known for its Western Indian thalis, or big metal plates filled with smaller quantities and a wider variety of dishes including vegetable stews, lentils, rice, and freshly made bread.

The Surati Farsan Market is ideal for getting Gujarati farsan (salty snacks) and other treats to-go. Whether one is hoping to grab sweets to share or snacks for later, there are plenty of options, and helpful staff who are happy to guide folks through the offerings.

Paan might be an acquired taste for those less familiar with the combination of flavors that are packed together in a small, folded betel leaf. But for those who have grown up with the taste, the rose petal preserves, candied fennel, coconut flakes, and other additions are a delicious way to end a meal.

Some of the best dosas, made from a fermented batter of ground rice and lentils, that can be found on Pioneer Boulevard are served at Udupi Palace. The pro move is to order a Mysore masala dosa for added flavor that comes from a red chutney. Or swap dosa for uttapam, a softer but thicker alternative.

Jay Bharat is a great spot to stop in for a big meal or even something small, with a menu that features snacks like chaat, the sweet, salty, sour, crunchy, street food that comes in various forms. Start a meal with a plate of dahi puri, and the small plate will satisfy anyone in the moment without ruining the appetite. Jay Bharat also serves Gujarati treats like patra, taro leaves wrapped with lentil flour and spices, and served with sweet and spicy chutneys.

Originally established in 2004 in Milpitas, Tirupathi Bhimas is known for its South Indian vegetarian food. The pro move is to order the thali, and those up for a challenge can even upgrade to an all-you-can-eat option. Or stick to classic masala dosa, served with chutneys and sambar — a stew of lentils, vegetables, and spices that completes any dosa platter.