At Wadiya, a pyramid of spicy biryani dominates the plate. The rice stained a faint orange is studded with cashews, raisins, onions and your choice of crisp fried meat or vegetables. (Christine Cotter / Los Angeles Times)
Hoppers bowl-shaped pancakes of fermented rice flour arrive by the bunch at Wadiya. Use them to spoon curries and spicy sambals. Some arrive with eggs cooked in their centers. (Christine Cotter / Los Angeles Times)
Lamprais, a hybrid dish of Dutch origin, is an essential at Wadiya. Inside the banana leaf, the diner will find a bed of basmati rice topped with tender meat, vegetables and croquettes. (Christine Cotter / Los Angeles Times)
