he Temple Society of North American has been a quiet retreat for Hindu's in New York since 1977 but only in 1993, under the guidance of temple president Dr. Uma Mysorekar, did it start making food for the masses. It was then that a special cook was brought in to prepare the naivedyams - food offerings for the gods. It turns out that the food appealed to more than just the gods.

Originally prepared for temple devotees only, the food is now available to everyone. Hot, cheap and delicious, heavy on the butter and oil, it starts from simple ingredients that leave a pleasantly warm aftertaste.

Dosas, one of the most popular dishes on the menu, is a south Indian-style crepe traditionally prepared with rice and lentils and is here served crisp, warm and filled with a zesty potato-mustard mash. Most of the items on the extensive menu are under $6 and come with a refreshing coconut chutney. (Beware of face-numbing chilies!) -L.D