What Are Dosas and Why Aren’t There More South Indian Dishes on Menus? | Eater

"Founded by Nash Patel and his wife Leda Scheintaub after Patel adapted the dosa-making techniques he learned in Hyderabad to life in Vermont, this food-truck-turned-restaurant project began at a Brattleboro farmers market and helped turn the dosa into a regional craze. The couple expanded beyond everyday family preparations to spotlight dosas as a gateway to south Indian cuisine, created hybrid dishes such as a dosa blintz that blends Hyderabadi and Manhattan Jewish traditions, published the first U.S.-based dosa cookbook, and continue to educate customers who sometimes expect north Indian staples like chicken tikka masala." - Nikhita Venugopal