DosaDosa
- Plain DosaThe golden standard. A thin, crisp, and airy crepe served with a side of coconut chutney and piping hot sambar. Simple, yet perfection.The golden standard. A thin, crisp, and airy crepe served with a side of coconut chutney and piping hot sambar. Simple, yet perfection.£7.00
- Masala DosaThe classic favorite. A crisp dosa folded over a savory, spiced potato mash tempered with mustard seeds and curry leaves.The classic favorite. A crisp dosa folded over a savory, spiced potato mash tempered with mustard seeds and curry leaves.£9.00
- Kara DosaFor those who like a kick. The inner walls of the dosa are coated with a fiery red chili-garlic chutney before being cooked to a deep mahogany crisp.For those who like a kick. The inner walls of the dosa are coated with a fiery red chili-garlic chutney before being cooked to a deep mahogany crisp.£9.00
- Mysore DosaA royal treat. A thick yet crunchy dosa lined with a signature spicy-tangy "Mysore chutney" and stuffed with a rich potato filling.A royal treat. A thick yet crunchy dosa lined with a signature spicy-tangy "Mysore chutney" and stuffed with a rich potato filling.£9.00
- Paneer DosaA protein-packed fusion. Grated Indian cottage cheese (paneer) sautéed with onions, peppers, and spices, tucked inside a buttery crepe.A protein-packed fusion. Grated Indian cottage cheese (paneer) sautéed with onions, peppers, and spices, tucked inside a buttery crepe.£10.00
- Cheese masala dosaHe ultimate comfort food. A hot dosa loaded with melted gooey cheese—a hit with kids and the "young at heart" alike.He ultimate comfort food. A hot dosa loaded with melted gooey cheese—a hit with kids and the "young at heart" alike.£10.00
- Chocolate DosaDessert in a crepe. Drizzled with rich chocolate sauce and often topped with nuts, this is a sweet, decadent twist on a savory tradition.Dessert in a crepe. Drizzled with rich chocolate sauce and often topped with nuts, this is a sweet, decadent twist on a savory tradition.£8.00
- Chicken DosaIndian street food, then Chicken Dosa is the smooth jazz—crispy, sophisticated, and hits all the right notes. It’s essentially the meat-lover's upgrade to the classic Masala Dosa. Instead of the standard potato mash, you get a savory, spicy chicken filling tucked inside that golden, fermented rice-and-lentil crepe.Indian street food, then Chicken Dosa is the smooth jazz—crispy, sophisticated, and hits all the right notes. It’s essentially the meat-lover's upgrade to the classic Masala Dosa. Instead of the standard potato mash, you get a savory, spicy chicken filling tucked inside that golden, fermented rice-and-lentil crepe.£12.00
- Mutton DosaCombining the crispy, fermented goodness of a South Indian dosa with the rich, spicy flavors of a mutton curry is a total power move for your taste buds. This isn’t your standard breakfast fare; it’s a hearty, savory meal.Combining the crispy, fermented goodness of a South Indian dosa with the rich, spicy flavors of a mutton curry is a total power move for your taste buds. This isn’t your standard breakfast fare; it’s a hearty, savory meal.£13.00
- Onion masala DosaThe Onion Masala Dosa is the undisputed heavyweight champion of South Indian breakfasts. It takes the classic masala dosa and levels it up with the crunch and sweetness of finely chopped onions and green chilies. Here is a breakdown of how to master this restaurant-style staple at home. 1. The Core Components To make a great dosa, you need three distinct elements ready to go: • The Batter: A fermented blend of rice and urad dal. It should be "pouring consistency"—thin enough to spread, but thick enough to hold its shape. • The Potato Masala (Palya): Boiled potatoes sautéed with mustard seeds, turmeric, curry leaves, and sliced onions. • The Onion Topping: This is what makes it an "Onion" Masala Dosa. Use finely chopped red onions mixed with fresh coriander and chopped green chilies.The Onion Masala Dosa is the undisputed heavyweight champion of South Indian breakfasts. It takes the classic masala dosa and levels it up with the crunch and sweetness of finely chopped onions and green chilies. Here is a breakdown of how to master this restaurant-style staple at home. 1. The Core Components To make a great dosa, you need three distinct elements ready to go: • The Batter: A fermented blend of rice and urad dal. It should be "pouring consistency"—thin enough to spread, but thick enough to hold its shape. • The Potato Masala (Palya): Boiled potatoes sautéed with mustard seeds, turmeric, curry leaves, and sliced onions. • The Onion Topping: This is what makes it an "Onion" Masala Dosa. Use finely chopped red onions mixed with fresh coriander and chopped green chilies.£9.00
