To taste a dosa, South India's version of the crepe, is to fall in love with its seductively sour, tangy flavor and airy, crisp texture. Gluten-free, dairy-free and fermented, dosas are fun to eat and addictively delicious. It’s a food so perfect the Huffington Post recognized the classic Masala Dosa as one of “10 Foods to Try Around the World Before You Die” and CNN put it on its list of "World's 50 Best Foods."

Dosa is eaten by millions of South Indians every day, and Vermonters have been catching dosa fever since Dosa Kitchen landed in Brattleboro, Vermont, in 2014.


Dosa Kitchen's 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. The two 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 their first date, and over a lesson in chai-making their future together was sealed. Soon after they moved to Brattleboro, Vermont, where they launched Dosa Kitchen to share their love for the dosa and passion for locally grown 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 and GMO-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.