Dosa Kitchen Factory and Food Truck
Restaurant · Brattleboro ·
South Indian street food with vegan, gluten-free options.
South Indian street food with vegan, gluten-free options.
"Started as a husband-and-wife food-truck project in Brattleboro, Vermont by Nash Patel (who grew up in Hyderabad) and Leda Scheintaub, this brand has been selling premade dosa batter across New England since 2022 and is expanding into New York City. The batter is made without preservatives or added flavorings and is packaged with a lightly Indian design that describes it as a “ready-to-pour pancake, waffle and crepe batter,” touting that it is stone-ground, gluten-free and vegan; the packaging includes illustrations and instructions meant to teach people how to spread batter for a classic dosa while also suggesting pancakes, waffles and other nontraditional uses. The founders translated family recipes from their food truck—offering items like beef keema and sambar—and developed Vermont-inflected innovations such as dosas with melted Vermont cheddar and a “dosa dog” (a hot dog wrapped in a thick uttapam with cheese, sauerkraut and mysore chutney). Their social channels and cookbook push playful, nontraditional ideas (dosa topped with smoked salmon, dosa blintzes, pancakes stuffed with ham and Gruyere) while positioning the product to demystify dosa for Americans; home cooks in the piece reported a learning curve but were able to make thin, tangy dosas, idli and inventive pancake/wrap variations using the batter." - Jaya Saxena
"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
"A Vermont-based food truck focused on the South Indian dosa, offering precise, approachable instruction on making the naturally fermented rice-and-lentil batter and playful guidance on fillings. Recipes and storytelling celebrate the dosa’s versatility and sense of wonder, encouraging very small to skillet-sized crepes filled with everything from a vegan sprout salad or saag paneer to pork vindaloo or even hot dogs—emphasizing fun, adaptability, and street-food spirit." - Daniela Galarza
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