Dosai

  • 3.00
  • Food:3.0
  • Decor:2.3
  • Service:3.0

104 Lexington Avenue, New York, NY 10016New York / Manhattan / Flatiron  [ Map ]

(212) 684-4010  [ Website ]

Indian / Vegetarian

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Reviews of Dosai  (6)

2015 Curry Hill Crawl at Dosai, Kips Bay

    • 3.0
  • Food: 3.0
  • Decor: 2.0
  • Service: 3.0

Dosai platter

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 at the most enthused about the moru, and she finishes her entire drink by the end of the meal.

 

Dosai platter

 

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.

 

http://letsnomnomblog.com/2015/08/10/2015-curry-hill-crawl-at-dosai-kips-bay/

  • Dosai platter 185456
  • Dosai platter 185457

Dosai

Ghee Masala Dosai  crepe stuffed w/spiced potatoes & smothered w/clarified butter  DOSAI #Kosher #In

Ghee Masala Dosai crepe stuffed w/spiced potatoes & smothered w/clarified butter DOSAI #Kosher #Indian

"Mumbai Express Thali"  special  $12 for this taste of Northern India? Definitely worth it.  #Indian

"Mumbai Express Thali" special $12 for this taste of Northern India? Definitely worth it. #Indian

  • Ghee Masala Dosai  crepe stuffed w/spiced potatoes & smothered w/clarified butter  DOSAI #Kosher #In 331597
  • "Mumbai Express Thali"  special  $12 for this taste of Northern India? Definitely worth it.  #Indian 331598

DOSAI, Indian restaurant in Curry Hill, NYC, New York

 

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!  

 

Dosai, Indian restaurant in NYC, New York

 

Dosai, Indian restaurant in NYC, New York

 

Opened in May 2015, Dosai is one of the multiple new ventures of Michelin Star Chef Hemant Mathur. Interestingly, the place is next to Haldi, another place from Chef Mathur that I tried few months ago, having at the same time the privilege to meet Chef Mathur.

 

Chef Mathur at Haldi in NYC, New York

 

Chef Mathur at Haldi in NYC, New York

 

Chef Nagaran at Dosai, Indian restaurant in NYC, New York

 

Chef Nagaran at Dosai, Indian restaurant in NYC, New York

 

At Dosai, I got to meet with the new Chef, Hemnath Nagaran, who explained to me that he was proposing dishes mainly from South India, few of them being from the North, based on his mother's recipes. Dosai might be a kosher vegetarian place, I can tell you that I did not mind not having any meat the day we went: the food was fantastic and some of the dishes not that commonly found on menus of Indian restaurants here.

 

Dining room at Dosai, Indian restaurant in NYC, New York

 

Dining room at Dosai, Indian restaurant in NYC, New York

 

Before I talk about the food, I should mention the decor, that is quite minimal, but has a certain elegance. I was wondering if the trees in the dining room were a reference to nature. 

 

Tree from the decor at Dosai, Indian restaurant in NYC, New York

 

Tree from the decor at Dosai, Indian restaurant in NYC, New York

 

I started my meal with a mango lassi, one of my favorites with sweet lassi.

 

Mango lassi at Dosai, Indian restaurant in NYC, New York

 

Mango lassi at Dosai, Indian restaurant in NYC, New York

 

Mango lassi at Dosai, Indian restaurant in NYC, New York

 

Mango lassi at Dosai, Indian restaurant in NYC, New York

 

We then tried few appetizers. The first one is a classic: vegetarian samosa.

 

Samosa at Dosai, Indian restaurant in NYC, New York

 

Samosa at Dosai, Indian restaurant in NYC, New York

 

Samosa at Dosai, Indian restaurant in NYC, New York

 

Samosa at Dosai, Indian restaurant in NYC, New York

 

The samosa were deliciously crispy and tasty, with the filling mainly made with potatoes and cauliflower; I truly appreciated the fact that they were not spicy at all.

The second appetizer was onion pakora or onion fritters, a classic street food, that were so addictive, that I could not stop eating them, even knowing that more food was coming. They were served with a coconut chutney, but I admit that I preferred dipping them in the tamarind sauce of the samosas...They had a nice crunchy texture and the batter had an interesting taste that was coming from the chickpea flour that they use. 

 

Onion pakora at Dosai, Indian restaurant in NYC, New York

 

Onion pakora at Dosai, Indian restaurant in NYC, New York

 

The last appetizer was the Idli Vadai combo, composed of idli (a sort of rice cake), menu vadai (a lentil dumpling that looks like a donut), sambar (that is like a soup made with lentils, tomatoes and turmeric to name few ingredients) and three chutneys: tomato, lentil and coconut.

 

Idli Vadai combo at Dosai, Indian restaurant in NYC, New York

 

Idli Vadai combo at Dosai, Indian restaurant in NYC, New York

 

Idli Vadai combo at Dosai, Indian restaurant in NYC, New York

 

Idli Vadai combo at Dosai, Indian restaurant in NYC, New York

 

Medu Vadai at Dosai, Indian restaurant in NYC, New York

 

Medu Vadai at Dosai, Indian restaurant in NYC, New York

 

Medu Vadai at Dosai, Indian restaurant in NYC, New York

 

Medu Vadai at Dosai, Indian restaurant in NYC, New York

 

Sambar at Dosai, Indian restaurant in NYC, New York

 

Sambar at Dosai, Indian restaurant in NYC, New York

 

Idli at Dosai, Indian restaurant in NYC, New York

 

Idli at Dosai, Indian restaurant in NYC, New York

 

The sambar and chutneys were definitely necessary, the idli and menu vadai being a bit dry, and the idli by itself being bland, but acting like a sponge when dipped in the sambar. I liked the fact that I could eat it in different ways, alternating the chutneys (my favorite was the tomato, then lentil, then coconut) or the sambar, varying the flavors. 

Then came our first entrees. I could not miss the dal makhni that is a dish made with black lentils and cream that is slow cooked.

 

Dal Makhni at Dosai, Indian restaurant in NYC, New York

 

Dal Makhni at Dosai, Indian restaurant in NYC, New York

 

Dal Makhni at Dosai, Indian restaurant in NYC, New York

 

Dal Makhni at Dosai, Indian restaurant in NYC, New York

 

As well as the paneer makhni, that is paneer cheese with bell pepper, served in a creamy tomato sauce.

 

Paneer Makhni at Dosai, Indian restaurant in NYC, New York

 

Paneer Makhni at Dosai, Indian restaurant in NYC, New York

 

Paneer Makhni at Dosai, Indian restaurant in NYC, New York

 

Paneer Makhni at Dosai, Indian restaurant in NYC, New York

 

Both dishes were sublime: creamy, with lots of flavors from the spices, they had a nice kick. We ate them with some chapati that is a whole wheat bread (delightfully charred), or basmati rice.

 

Chapati at Dosai, Indian restaurant in NYC, New York

 

Chapati at Dosai, Indian restaurant in NYC, New York

 

Basmati rice at Dosai, Indian restaurant in NYC, New York

 

Basmati rice at Dosai, Indian restaurant in NYC, New York

 

You would think that we were done, but the feast continued. First was a dish that I discovered the last time I was in Delhi: Uttapam.

 

Uttapam at Dosai, Indian restaurant in NYC, New York

 

Uttapam at Dosai, Indian restaurant in NYC, New York

 

Uttapam is like a pancake made from a batter that contains rice and lentils. This one had onions and green chilies, and was served with the same three chutneys I described before, as well as the sambar. I liked it and was glad that it was not spicy, but definitely preferred the dosa (dosai) that came after and was made from the same batter.

 

Dosa at Dosai, Indian restaurant in NYC, New York

 

Dosa at Dosai, Indian restaurant in NYC, New York

 

Dosa at Dosai, Indian restaurant in NYC, New York

 

Dosa at Dosai, Indian restaurant in NYC, New York

 

Dosa at Dosai, Indian restaurant in NYC, New York

 

Dosa at Dosai, Indian restaurant in NYC, New York

 

Dosa at Dosai, Indian restaurant in NYC, New York

 

Dosa at Dosai, Indian restaurant in NYC, New York

 

First, I let you compare the size of this dish with the others: it is huge! The table next to us just ordered this and for sure it was enough. Dosa is a thin crepe deliciously crispy and filled in the center. We picked the Chettinadu Vegetable Dosa that was not spicy. The crepe itself was fantastic and perfect dipped in the chutneys and sambar. I also liked the filling that was made with various vegetables like potatoes and I believe cauliflower. 

Of course, believe it or not, we decided to try their desserts. Gulab jamun, these milk balls that are deep fried and then sit in a cardamon infused syrup was our first choice.

 

Gulab Jamun at Dosai, Indian restaurant in NYC, New York

 

Gulab Jamun at Dosai, Indian restaurant in NYC, New York

 

Gulab Jamun at Dosai, Indian restaurant in NYC, New York

 

Gulab Jamun at Dosai, Indian restaurant in NYC, New York

 

It was very good, but I admit that I liked even more the Payasam, a dish made with angel hair pasta, reduced sweetened milk, raisins and peanuts.

 

Payasam at Dosai, Indian restaurant in NYC, New York

 

Payasam at Dosai, Indian restaurant in NYC, New York

 

Payasam at Dosai, Indian restaurant in NYC, New York

 

Payasam at Dosai, Indian restaurant in NYC, New York

 

This was a...

 

Read more at :http://www.ijustwanttoeat.com/post/2015/10/25/hemant-mathur-kosher-dosai-indian-restaurant-in-curry-hill-nyc-new-york

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  • Chef Mathur at Haldi in NYC, New York 254518
  • Chef Nagaran at Dosai, Indian restaurant in NYC, New York 254519
  • Dining room at Dosai, Indian restaurant in NYC, New York 254520
  • Tree from the decor at Dosai, Indian restaurant in NYC, New York 254522
  • Mango lassi at Dosai, Indian restaurant in NYC, New York 254524
  • Mango lassi at Dosai, Indian restaurant in NYC, New York 254526
  • Samosa at Dosai, Indian restaurant in NYC, New York 254528
  • Samosa at Dosai, Indian restaurant in NYC, New York 254530
  • Onion pakora at Dosai, Indian restaurant in NYC, New York 254532
  • Idli Vadai combo at Dosai, Indian restaurant in NYC, New York 254534
  • Idli Vadai combo at Dosai, Indian restaurant in NYC, New York 254535
  • Medu Vadai at Dosai, Indian restaurant in NYC, New York 254536
  • Medu Vadai at Dosai, Indian restaurant in NYC, New York 254537
  • Sambar at Dosai, Indian restaurant in NYC, New York 254538
  • Idli at Dosai, Indian restaurant in NYC, New York 254539
  • Dal Makhni at Dosai, Indian restaurant in NYC, New York 254540
  • Dal Makhni at Dosai, Indian restaurant in NYC, New York 254541
  • Paneer Makhni at Dosai, Indian restaurant in NYC, New York 254542
  • Paneer Makhni at Dosai, Indian restaurant in NYC, New York 254543
  • Chapati at Dosai, Indian restaurant in NYC, New York 254544
  • Basmati rice at Dosai, Indian restaurant in NYC, New York 254545
  • Uttapam at Dosai, Indian restaurant in NYC, New York 254546
  • Dosa at Dosai, Indian restaurant in NYC, New York 254547
  • Dosa at Dosai, Indian restaurant in NYC, New York 254548
  • Dosa at Dosai, Indian restaurant in NYC, New York 254549
  • Dosa at Dosai, Indian restaurant in NYC, New York 254550
  • Gulab Jamun at Dosai, Indian restaurant in NYC, New York 254551
  • Gulab Jamun at Dosai, Indian restaurant in NYC, New York 254552
  • Payasam at Dosai, Indian restaurant in NYC, New York 254553
  • Payasam at Dosai, Indian restaurant in NYC, New York 254554

Dosai, Midtown East, NYC

 

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Disclaimer: I was invited as a guest to this establishment for a complimentary meal. All opinions expressed in this post are my own

 

Michelin-starred restaurateur/Chef Hemant Mathur is truly king of the hill (Curry Hill that is) where he is showcasing the regional foods of India across six restaurants in the area.

 

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I was recently invited to sample the cuisine at Dosai, his new South Indian eatery, which is being helmed by the talented Chef Michael Joseph (ex Saravanna Bhavan) who incidentally is from my hometown of Chennai, India.

 

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The kosher, vegetarian menu at Dosai has a wonderful selection of dishes from Tamil Nadu, which are flavored with spices like pepper, tamarind, curry leaves, coconut and so much more.

Having grown up amongst the best of what South Indian food has to offer – I have to say that Michael Joseph’s cooking is as home-style as it can get in a restaurant. He is truly passionate about everything he sends out on a plate being the freshest, most authentic and as true to his roots as possible.

 

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We started our meal with a piping hot bowl of “Rasam” a tangy, clear soup made with lentils, tamarind, tomato, lemon and several spices. It was really wonderful especially on a cold winters day.

 

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We then sampled some appetizers of which I thought the “Lasoni Gobhi” a crispy cauliflower, smothered with a tangy sauce was really excellent.

 

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There are several varieties of known South Indian favorites like idlis, vadas and many kinds of dosais of course. But what I really enjoyed were the flavored rices which is something that very few of the South Indian restaurants in New York offer.

I sampled the coconut and tamarind rice, which were both absolutely delicious but would have easily gone on to try the lemon, tomato, bise bela and more if my stomach had room.

 

DSC04126DSC04115
 

The “Mysore Masala Dosai” we tried was stuffed with spicy potatoes and smothered with red chutney. There were so many other kinds I wanted to try like the “Saffron Dosai” and the “Chettinadu Masala Dosai”. I also love Uttapams and Rava Dosais which are variations of dosas.

 

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A great way to sample a selection of what they offer is to try one of the thalis which allows you to savor several different flavors in one plate.

 

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I’m a huge fan of what Hemant Mathur is doing for Indian cuisine in New York City through his regional restaurants. I have tried Haldi and Dosai so far and have been super impressed by both. I can’t wait to try the rest and you should too!

 

Here is what we ate:

 

RASAM DSC04106  MULLIGATAWNY SOUP DSC04099  ONION PAKORA

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LASONI GOBHI DSC04118DSC04127  MYSORE MASALA DOSAI IMG_0516IMG_0518    CHENNAI EXPRESS THALI  DSC04108DSC04122COCONUT RICE DSC04123DSC04130   TAMARIND RICE DSC04135DSC04142   PAYASAM

DSC04144IMG_0497
 

CHAI

IMG_0499Dosai

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Dosai

Chef Hemant Mathur is behind this restaurant, as he is amongst some others including Devi and Tulsi, the Michelin starred restaurants, and more like Kokum, Dhaba, Chola and so on.

The staff was very friendly.  The food was very good.  Of late, uttapams have been my yardstick for rating South Indian chains, along with their cutneys and sambar.

I liked the chutneys, but I’ve eaten better.  Especially coconut chutney.  None of the restaurants here in US serve a coconut chutney that’s finger-licking good, methinks.  Same was the case with sambar, good, not great.

The uttampam, on the the other hand, was really good – perfect thickness, well cooked and soft enough with generous amount of the toppings.

The dosas were all good, we tried the malai paneer, which was rich, the gongura dosa, which was a very nice tangy masala, a nice crispy rava dosa, a spicy Mysore masala, chole bhature and poori bhaji.  The chole tasted great but the chole beans themselves seemed slightly undercooked.

The bhatura was nicely puffed and not drenched in oil – a good sign of a good dough.  The poori bhaji didn’t look appetising enough to me, so I didn’t try it.

The bisibelebath had a good taste, but again, not exceptional.  My yardstick for this is something I ate at a friend’s place – her aunt prepared the masala for her, and I couldn’t just stop eating that.

The medu vada was very good – nice, crispy, soft, cooked well – everything.  Sounds complex, doesn’t it?

Of the desserts, I tried only the gulab jamuns and was quite happy with them.  The friends tried rava kesari and vermicelli kheer and did not seem to be impressed.

We had a chatty afternoon and a good lunch.  The chef, whose name we didn’t catch who was working in the kitchen and the master chef Hemant Mathur both came out to the table to ascertain satisfaction.  I always like that touch in the hospitality industry.

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Dosai Menu, Reviews, Photos, Location and Info - Zomato

 

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  • Dosai Menu, Reviews, Photos, Location and Info - Zomato 670489

(NYC) Reviewed: Dosai is "Curry Row's" newest South Indian gem 

 

 

  • Cuisine: Indian (vegetarian and kosher)
  • Location: 104 Lexington Avenue - NYC 10016  
  • Pricing: $$
  • What's delicious: Every. Single. Thing.
  • Perfect for: Neighborhood gem - vegetarians - kosher dining - Indian food lovers who want to explore Southern cuisine (Tamil Nadu region)

...

 

Aside from being one of the most hospitable, humble, and kind folks you could ever meet, Hemant Mathur (owner of Dosai, the newest gem to land on NYC's "Curry Row") is an incredibly well known Michelin starred-chef and local restaurateur.  If you're at all familiar with the Indian dining scene in NYC, then I'm willing to bet that at least one of the six establishments he co-owns is in your queue of favorites: Chola, Kokum, Chote Nawab, Dhaba, Malai Marke & Haldi.

 

Upon my arrival to Dosai, I was positively taken by the space's modern, urban-chic decor.  I found it unique; not for NYC, obviously, but in contrast to the restaurant's neighboring competitors who have a more, shall we say, traditionally Indian aesthetic. 

 

Dosai

 

Within seconds of placing my napkin in my lap, Chef Mathur arrived at the table and went over the attractive and ample menu.  "So...what can I get for you, my dear?"  I instructed him that I was willingly at his mercy and that he could select some of his favorite dishes.

 

Upon first sip of the Mango Lassi, both my insatiable sweet tooth and hunger pangs were shockingly squashed.  I mean, I knew that I was literally drinking yogurt, but I didn't realize how incredibly filling it was!  The lassi was so delicious, however, that I could not stop sipping.  Full stomach be damned!

 

Dosai

Mango LassisThe first nibble to arrive was the Fried Idli.  "Idli" is a small, savory cake that is made by steaming a batter consisting of fermented black lentils and rice; it is served as a traditional breakfast in South Indian households.  At Dosai, leftover idli is cut in to bite-sized pieces and fried.  Trust me when I say that these little nuggets are as addicting as potato chips.  "Bet you can't eat just one!"

 

Dosai

Fried IdliIf there's any way to make eating your vegetables more pleasant, then it's obviously to consume them fried - laden with cheese - or served alongside a bowl of ranch dressing.  In the case of Dosai's Lasoni Gobi, cauliflower florets are dredged in rice flour before taking a dip in the deep fryer.  The result is an unctuous, crunchy exterior that gives way to an incredibly moist and tender interior.  While I cannot pinpoint the components of the sauce that the florets were tossed within, there was an undeniable sweet and sour tang, plus a mysterious, spicy kick.  

 

Dosai

Lasoni GobiBetween the delicious mango lassi and the fried nibbles, I was almost at my stomach's consumption limit!  However, I couldn't come to a restaurant that specializes in "dosas" (a fermented crepe made from rice batter and black lentils) without sampling a damn dosa!  Right?  Right.

 

I was presented with the Paper Malai Dosai, a long, crispy dosa (a fermented crepe made from rice batter and black lentils) liberally stuffed with warm, coriander-kissed potatoes and served with four unique dipping sauces.

 

Dosai

Paper Malai DosaiBy this point in the meal, I assumed that I would be questioned as to whether or not I wanted dessert.  After my "come to Jesus" that I was too stuffed to even take another sip of water, I scanned the room for my server to ask for the check.  Before I could catch his eye, Chef reappeared from the kitchen and presented me with a bowl of Payasam, broken semolina wheat that is boiled in reduced sweetened milk and flavored with cardamom, fried vermicelli noodles, raisins, and cashew nuts.  A truly sweet ending to an incredibly delicious meal!

 

Dosai

Payasam

 

...

 

Until we eat again,

 

The Style Gourmande for The Lunch Belle

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Information of Dosai

Location
104 Lexington Avenue, New York, NY 10016
Phone Number
(212) 684-4010
Category
Indian / Vegetarian
Dress code
Formal
Reservation
Yes
Credit cards
Yes
Outdoor dining
No
Delivery
Yes
Takeout
Yes
Caters
Yes
Website
000000564_thumb_s

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