Our menu is a reflection of the food Chef Nash Patel grew up with in Hyderabad, India, and cookbook author Leda Scheintaub’s mission to eat both globally and locally. We met in a South Indian restaurant in New York City where Nash was waiting tables. Nash offered advice on what to eat and how to eat it, and a culinary spark ignited. Nash brought tea leaves, ginger, and cardamom to our first date, and over a lesson in chai-making our future together was sealed. Soon after we moved to Brattleboro, Vermont, where we launched Dosa Kitchen to share our love for the dosa and our passion for farm-to-table food.
Dosa Kitchen’s dosas are served with a rotating cast of traditional curries—the classic Masala Dosa and Chicken Curry—and chutneys as well as playful offerings including the Sunnyside Breakfast Dosa, Nutty Falafel Dosa, Kimchi Dosa, Masala Sauerkraut Dosa, Maple Dosa, and the one and only Dosa Dog. The entire menu is gluten free, many ingredients are organic, the meat is humanely raised, and vegetarian and vegan options are always on offer.
Our book, Dosa Kitchen: Recipes for India’s Favorite Street Food, was published in 2018 by Clarkson Potter.