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 endlessly adaptable, inarguably delicious, and fun to eat. 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 food truck landed in Brattleboro, Vermont, in 2014.


Dosa Kitchen 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.

Our book,  Dosa Kitchen: Recipes for India’s Favorite Street Food, was published in 2018 by Clarkson Potter. 


Dosa Kitchen is in the exciting process of rolling out a product line, starting with Stone-Ground Dosa Batter, currently available locally in Vermont. Stay tuned for more!