by Nash Patel and Leda Scheintaub
A lot of cookbooks come across my desk for review, most of them very good, but not many make me want to jump up and down and shout for joy. Dosa Kitchen is such a book, providing something really new to the culinary scene. Authors Patel and Scheintaub are owners of Dosa Kitchen, a little blue food truck in Brattleboro, Vermont. There they offer the tangy gluten-free dosa pancake, made of fermented lentils and rice, along with many original fillings—sort of like spicy Indian tacos.
Dosa Kitchen begins by describing all the spices and other ingredients used in the making of these flavorful delicacies, including healthy fats like ghee and coconut oil. The authors carefully describe how to make the dosa pancake (including how to make it crispy) and then launch into some of the most original recipes I have seen in a long time, including ginger chile beef fry dosa, pork vindaloo dosa, pulled pork with tamarind barbecue chutney dosa wrap, coconut and tomato shrimp fry dosa, cream cheese, lox and caper dosa, cheese dosa pancake, and pineapple upside down dosas, many with beautiful photos. Delicious beverages and chutneys are a bonus. Time to get into the kitchen and try these wonderful recipes! Thumbs Up.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly journal of the Weston A. Price Foundation, Winter 2018🖨️ Print post