Paper Dosa
Indian restaurant · Santa Fe
551 W Cordova Rd, Santa Fe, NM 87505
Highlights
Innovative South Indian cuisine featuring large, light dosas
Innovative South Indian cuisine featuring large, light dosas
"There are some great options for Indian food across town, and we like eating at Paper Dosa best. Come by this neighborhood joint with a group of friends, slide into one of their plush orange booths, gaze up at the hanging floral arrangement, and try as many of their artfully-plated dosas as possible. They arrive to tables perfectly crisp and mesmerizingly-golden. Our go-tos are the white truffle masala because it’s garlicky without being overwhelming, and the spicy basil that has a nice mix of herbs and texture from the cashew filling and potato masala topping. We also love that the flavor-packed chutneys and sambar filled with a generous amount of vegetables are given the same amount of care." - nina katz
"Chef Paulraj Karuppasamy uses local ingredients as the base for his innovative South Indian cuisine. The dosas are large, two or three hands long easy, but airy, and the specialties, like the green chile cheese dosa, weave local food traditions into traditional favorites. For something a touch lighter, try one of the uttapams filled with a mushroom medley. Vegetarian dishes anchor the menu, which draws regular crowds. Know before you go: It’s worth the wait, but the dosas make great takeout for a picnic in the park." - Karen Fischer
"There are some great options for Indian food across town, and we like eating at Paper Dosa best. Come by this neighborhood joint with a group of friends, slide into one of their plush orange booths, gaze up at the hanging floral arrangement, and try as many of their artfully-plated dosas as possible. They arrive to tables perfectly crisp and mesmerizingly-golden. Our go-tos are the white truffle masala because it’s garlicky without being overwhelming, and the spicy basil that has a nice mix of herbs and texture from the cashew filling and potato masala topping. We also love that the flavor-packed chutneys and sambar filled with a generous amount of vegetables are given the same amount of care." - Nina Katz
"Chef Paulraj Karuppasamy uses local ingredients as the base for his innovative South Indian cuisine. The dosas are large but light, and the specialties, like the green chile cheese dosa, weave local food traditions into traditional favorites. For something a touch lighter, try one of the uttapams filled with a mushroom medley. Vegetarian dishes anchor the menu, which draws regular crowds. The wait is worth it." - Willy Carleton, Justin De La Rosa, Karen Fischer
"Mentioned as an example of newer, contemporary dosa-focused concepts outside major coastal cities, this Santa Fe–based operation is cited alongside other affordable, modern approaches to southern-Indian food in the U.S." - Nikhita Venugopal
