Choose Between Two Options
- $24 for two vegetarian thali entrees and two Lassi or soft drinks ($43.90 value)
- $45 for four vegetarian thali entrees and four Lassi or soft drinks ($87.80 value)
The tandoor was always good to chef Hemant Mathur; the iconic clay oven from the Punjab region in India's northern reaches helped him turn Devi into America's first-ever Michelin-starred Indian restaurant. However, with Dosai, Mathur turned his focus to India's southern tip, and the iconic cuisine of Tamil Nadu. Confronted with recipes outside his own expertise, Mathur did what any good expert would: called in some back-up. This assistance came in the form of chef and Chennai native Hemnath Nagarajan, who adds a local's touch to the kosher, all-vegetarian menu of dishes from his home region.
The main attraction at Dosai is, unsurprisingly, dosai. Described by the Village Voice as "the Indian version of a crepe," the oversized flatbreads arrive ready to be topped with clarified butter or filled with sides such as spicy, chutney-covered potatoes. Elsewhere on the menu, traditional Tamil ingredients also shine through; the vatha kozhambhu unites okra and black chana with the tangy taste of tamarind, and the banana varuval turns green bananas into a crispy entree cloaked in the restaurant's house spice blend.