Since opening in 2016, Dosa Pointe has stuck to and perfected one specialty: the dosa, which comes in dozens of variations, from classic masala to versions filled with lamb or chicken kheema. The Jean-Talon O spot in Parc-Ex is run by owner Sanjay Verma, whose Hyderabadi roots appear in a lamb biryani served with salan, a spiced gravy rarely paired with biryani elsewhere in Montreal. The room is plastic-chair practical, rather than styled, but it’s the perfect spot for enjoying the meal—washed down with a mango, rose, or salted lassi.