Join us in welcoming Nash Patel and Leda Scheintaub of Brattleboro's Dosa Kitchen food truck. They will be presenting snacks from their new cookbook Dosa Kitchen and talking about their food truck life.
Dosas, a popular Indian street food, are thin, rice- and lentil-based pancakes that can be stuffed with or dipped into a variety of flavorful fillings. Dosa Kitchen shows you how to make this favorite comfort food at home with a master batter, plus 50 recipes for fillings, chutneys, and even cocktails to serve alongside. Dosas are endlessly adaptable to all tastes and dietary restrictions: naturally fermented and gluten-free, they are easy to make vegetarian, vegan, and dairy-free as well. With dishes featuring traditional Indian flavors, like Masala Dosa and Pork Vindaloo Dosa, as well as creative twists, like the Dosa Dog and the Cream Cheese, Lox, and Caper Dosa Wrap, any kitchen can become a Dosa Kitchen!
Endlessly adaptable, inarguably delicious, and fun to eat, dosas are light, crisp crepes made of rice and lentils that can be stuffed with or dipped into a variety of flavorful fillings. In the first cookbook dedicated to this South Indian staple, DOSA KITCHEN: Recipes for India’s Favorite Street Food, food truck owners Nash Patel and Leda Scheintaub show readers how to make this iconic comfort food at home with a master batter, plus 50 recipes for fillings, chutneys, and even cocktails to serve alongside.
Inspired by the recipes that Nash grew up with and Leda’s mission to eat both globally and locally, DOSA KITCHEN is a natural extension of Nash and Leda’s popular food truck of the same name. Growing up in South India, Nash learned how to cook—and make his first dosas—by watching his mom in the kitchen. After various stints in the food world, Nash met Leda, a New York–born food writer, at a South Indian restaurant in Manhattan where he was waiting tables. A culinary spark ignited and, soon after, the couple moved to Brattleboro, Vermont—where eating sustainably was a way of life. In 2014, the couple launched their food truck Dosa Kitchen, sharing their love for the dosa and passion for farm-to-table food with locals and destination diners alike.
The recipes in DOSA KITCHEN offer endless variations, while the foolproof technique gives readers the foundation to create their own flavored dosas and fillings.Gluten-free, dairy-free, and fermented, dosas have the nutritional profile that contemporary cooks and eaters want, appealing to dietary restrictions of all kinds without sacrificing heartiness or taste.
Nash Patel is the co-owner and chef of Dosa Kitchen, a food truck in Brattleboro, VT. He was born to an Anglo-Indian family in the southern Indian city of Hyderabad.
Leda Scheintaub is the co-owner of Dosa Kitchen. She trained as a chef at the Natural Gourmet Institute in New York and is a recipe tester, editor, and writer. She is the author of Cultured Foods for Your Kitchen, and has contributed to many other titles.