Simply South

By Naperville Magazine
View more Table for Two

Authentic Indian cuisine with depth and variety

By Phil Vettel

Open for about a year, Simply South is a vegetarian Indian restaurant with superb food and a menu almost as large as the country whose cuisine it represents. 

Indeed, if you visit this Warrenville restaurant (28258 W. Diehl Road)—and I believe you should—a little advance reconnaissance would be a good idea. Maybe even required. 

Perusing the Simply South menu takes a little time, considering that there are more than 200 items on offer. In another restaurant, one might opt for idly, which is a steamed, spongy rice cake with fermented lentils. At Simply South, there are 20 idly versions to choose among. 

So, ahead of your visit, I suggest you open Simply South’s website ­(simplysouth.us/warrenville), and check out the menu—which, thankfully, is easily searchable and provides very detailed descriptions—by way of preparation.

Or do what I did, walk in absolutely unprepared and throw yourself on the mercy of the servers—who, in my experience, know the menu inside and out and offer solid advice, especially when it comes to spice levels (the cuisine of India’s southern states is considerably hotter than the cuisine found farther north), gluten-free choices, and other dietary preferences. 

By now, you’re thinking that “Simply” isn’t the best description of a restaurant with this much depth and variety. Then again, “South” isn’t perfect, either, because while South Indian dishes play the largest role here, there are plenty of northern specialties, including naan breads, samosas, paneer dishes, and so forth. 

First to the table is a mini tower of individual chutneys and sambar—condiments that marry well to the naan breads or dosa crepes that you absolutely should order. The pillowy, slightly blistered naan are especially delicious, and, of course, there are six varieties. 

Dishes I recommend include the mixed-vegetable upma, a semolina porridge mixed with seasonal veggies and an aromatic blend of ghee and spices; paneer tikka kebab, yogurt-marinated cheese cubes grilled on a skewer, over ribbons of carrot, onion, and fennel; spinach daal, a stew of tender lentils and cooked spinach; and paneer shahi korma, a rich dish of cheese simmered in a creamy gravy, available spicy or mild (I went with mild; I’ll try spicy next time). 

The brightly lit, art-filled dining room is large—at least 180 seats—and on weekends especially, most of those seats are occupied. The restaurant is very family-friendly; it’s not uncommon to see three generations gathered at a long table, adjacent to a table of two young adults on what I imagined was date night. The atmosphere is lively but not terribly noisy. 

That said, breakfast, available Saturdays and Sundays, is ideal for a quiet bite. I’d steer you toward the breakfast combos, particularly the light breakfast, which provides one idly, one wada (doughnut-shaped, fried-lentil cake), a plain dosa (crispy crepe), and pulihora rice (accented with tamarind and chiles).

Not surprisingly, Simply South serves no alcohol, but there are plenty of beverage choices, from mocktails to simple sodas and smoothie-like mango lassis made with yogurt, milk, and honey.

Then there is “filter coffee,” a traditional way to end the meal. The name sounds redundant, but it’s a very specific style of slow-drip coffee blended with chicory. It’s strong, sweet, and frothy, and served very hot—and, because it’s presented in a brass cylinder with matching saucer (called a dabara), it stays hot. Watch your fingers. 

Because alcohol is out of the equation, the final bill is likely to be refreshingly low. I visited with two companions, ordered more food than we could manage (I swear we took almost half of it home), and the pretax total was $100 even.

The restaurant is part of a chain that started in Irving, Texas, in 2024 and has been growing ambitiously ever since. Vinoz Garu, one of the founders of the brand, seems certain that the time is right for this concept. “More people are converting to vegetarian,” he says. “Our goal is to provide an authentic Indian experience, and so we import a lot of our ingredients from India, which can be expensive and more tedious. But we want to make dining here as authentic as possible.”

And people are taking notice; The New York Times included Simply South in its 2024 “Our 50 favorite places in America right now” dining list. The story referred specifically to the Simply South location in Irving (Warrenville hadn’t opened yet), but with nearly identical decor and menus, I’d say the kudos are eminently transferrable.

The Simply South owners certainly hope so; there are plans to open four additional locations by the end of the year, and at least three more in 2027, including one in Schaumburg. 

Photos: Simply South; Jen Banowetz (interior)