This post is in collaboration with Dosai.
Last, but not least, on the Curry Hill Crawl is Chef Hemant Mathur’s newest restaurant Dosai featuring south Indian vegetarian kosher cuisine. I’ve never been to India, but somehow this place strikes me as being authentic.
We were served an impressive Thali platter, and I wish I wasn’t already so full from the first two stops so I could properly enjoy the food here. On the menu, there was a savory yogurt drink called moru. It’s not as heavy as a lassi and is spiced with ginger and cilantro. It was weird at first, but slowly grew on me once I started getting into the food. At our table, Angela was the most enthused about the moru, and she finished her entire drink by the end of the meal.
Starting at the top left, there are three different chutneys: coconut, mint and coconut, tomato and coconut. The aloo bonda is a fried potato ball; I think John would like this one. The onion bhaja fritters were very addictive and great with the coconut chutney, but sadly a little scratchy on the mouth. Pongal is a mixture of rice and lentils, which reminded me of mashed potatoes. The tamarind rice was tasty despite just being rice. Dosa, the cone shaped crepe is made of rice batter and lentils. Good, but greasy, and I couldn’t eat much of it. To the left is the uttapam, which is similar to dosa, but in pancake form and filled with veggies and cilantro.
Everything on the platter is meant to be dipped in the chutneys, and our menu had recommended pairings listed. Rip, dip, repeat. Overall, the food was good, but everything felt very heavy. Other than the moru yogurt drink, there wasn’t really a palate cleanser.
Note: This post is in collaboration with Dosai. I was invited as a guest to this event and received a complimentary meal. This was not in exchange for a positive review and all opinions expressed here are my own.