Yes! This is what I scrolled all the way to the bottom of this forum looking for! The bottom/top of the pancakes are so evenly fried without any burnt bits or signs of browned butter I'm fairly positive they use clarified butter in the skillet.
One friend's theory is that they start it in the preheated pan to get the crisped bottom, then finish it under the salamander/broiler to make sure it's cooked through. Then flip them onto the plate so that the crispy side faces up.
To add a clue to the mystery... after nagging our waiter A LOT about the recipe and him not budging an inch ("If I tell you, I'll have to kill you" type lines), he walked passed while our table was discussing pans, and he finally said "if you thought that we have a specific pan for making the pancakes, you might not be wrong" ominously and walked away! Don't know whether that's as simple as cast iron or whether it's some more single function, pancake only device, but it was confirmation it isn't just standard stainless steel!
I really like Nataraj. It's a liiiittle hit and miss -- the Baingan Bartha, Saag Paneer, and most of the lamb dishes are delicious, the dal and "mixed vegetable" dishes are not so hot. But if you want Indian food without the trek out to Gerrard, it's my favourite!
For the money, I much prefer it to Trimurti, which -- when I've been or ordered -- used a lot more potatoes to stretch dishes and a lot more ghee.