The chefs at Swagath Indian Restaurant assemble a menu of meatless Indian specialties cooked with healthy ingredients and robust, exotic flavors. Reaching for organic and seasonal items whenever possible, chefs roll up crepe-like dosas made from a variety of grains and top them with anything from chutney to curry to onions sliced as thin as sitar strings. Thicker South Indian pancakes, or uthappam, come studded with cheese, chilies, or veggies, and rice dishes arrive seasoned with tamarind, raw coconut, or fresh homemade yogurt. More than a dozen entrees showcase stars of the crisper draw, such as cauliflower, eggplant, okra, or peas, and a trio of garlic- and onion-free dishes cater kindly to kissing-booth employees.