Salads
c = vegan | gf = glutan free
Kerala Kachumber
Crunchy fresh cucumber, tomato, carrot, red onion & coriander with cumin, mint & lemon. (v, gf)
South Indian coconut slaw
Crunchy, tangy slaw with carrot, red cabbage, red onion, fresh coconut, yoghurt, lime & crunchy noodles (gf)
Watermelon, cucumber & strawberry
With scattered pistachios, mint & chilli (v, gf)
South Indian cous cous (Upma)
With green beans, carrot, pineapple, cashews, mustard seeds, curry leaves, green chilli & lime (v, gf)
Indian spinach salad with lentils & cauliflower
With lentils, roast cauliflower, radish, shallots, tamarind, ginger & pistachios. (v, gf)
How It Works And Considerations
Cooking dosa 'live' can be challenging. each dosa takes time to cook and weather conditions can affect this. We are unable to cook dosa inside a private kitchen as the hotplates must be fully seasoned over time. Therefore, we can only cook dosa using our own hotplates outside.
For events of up to 100px - we can cater for 60 large dosa an hour.
Our dosa are big, typically 40cm and filling. We recommend cutting and serving our dosa in half or offering an alternative for those who do not want to wait, such as idli.
Larger parties of over 100 will require a bigger dosa set up, and another dosa chef (at an additional cost).
