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Dosa makes the short list for San Francisco Chronicle’sThe Top 10 Restaurants of 2006 Michael Bauer

“…With a well-executed wine list, cocktails made with soju, and a menu well-representative of the cuisine, it’s contemporary while respecting tradition….”

Best Indian – The EAT + DRINK AWARDS – 7×7 Magazine 2007 First Annual Readers Poll

Best Indian and Worth The Wait – Reader’s Poll Winners 2007

San Francisco Magazine

Dosa selected for Citysearch’sTop 10 New Restaurants of 2006

Dosa makes San Francisco Chronicle’sTop 100 Bay Area Restaurants Michael Bauer

“Ingredients will always be the star of West Coast cuisine, whether it’s at Dosa, one of the first South Indian restaurants in San Francisco…which made this year’s Top 100…With thousands of restaurants to choose from, the competition is stiff…”

San Francisco Chronicle Fire and Spice – Dosa offers a contemporary, hip taste of South Indian cuisine Michael Bauer

“…Dosa has found an appreciative audience because of the fresh preparations, clean modern surroundings and helpful service. Even when there are hordes at the door, which is most evenings after 6 p.m., the waiters remain unflappable and neighborly, bringing the check and saying, “Take your time.” However, guilt becomes a motivator to move as you see people packed around the bar waiting to experience the magic of what Dosa has to offer.”

SF Weekly Recipe for Success – Prepare fine, humble foods in a chic upscale setting, add wine list and music, and stir Meredith Brody

“…The moist pepper chicken had a nice hit of ginger; the garbanzo curry came with a bhatura, a huge puffed bread, nicely oily, that melted in the mouth (we ate every morsel, and could have done justice to another); and I couldn’t decide whether I preferred the savory Tamil lamb curry, whose lightly tomatoed sauce featured fennel and poppy seeds, or the delicate prawn coconut masala, the large shrimp lightly poached in a sweet, creamy sauce. The sauces were happily sopped up with steamed basmati rice topped with fresh peas. These were the best curries I’d had in the Bay Area. I loved washing this subtle, exciting fare down with a fruity 2004 Leitz Rüdesheimer Magdalenenkreuz Riesling Spätlese, which is a lot easier to drink than to spell .”

SF Weekly – Best of San Francisco ® 2006: Lose Yourself in the City – Best Trendy Mission Eatery

“…Owners Emily and Anjan Mitra have replicated the hotness of the dishes in their hip décor: walls in shades of tangerine and saffron, burnished hanging lamps, funky mirrors, and a spicy Bollywood mix playing in the background. The signature dosa is a finger-friendly crepe filled with everything from traditional masala to curried garden vegetables. Another notable treat is rasam, a light soup with a scorching kick, made of tomatoes, tamarind, and lentils. Cool yourself down with some organic yogurt stirred with a mixture of cilantro, coriander, and cumin….”

San Francisco Examiner – The Spice Is Right – By Patricia Unterman

February 22, 2006 – “Once you’ve been ravished by a dosa your food dreams will never be the same…The ultimate thrill at Dosa is an extra thin and crisp paper masala dosa, a gigantic pancake rolled into a ridiculously long tube that extends well over the plate on both sides. To maintain full crispiness, the potato filling comes in a cup on the side along with the sambar and chutneys. It is divine.”

San Francisco Bay Guardian Amazing Grazing – By Paul Reidinger

“…The savories are, interestingly, meatless though not strictly vegan (one has eggs, another cheese), and they point us in the direction of one of Dosa’s sly marvels, which is that you can work your way through an entire meal – a feast – without eating any animal flesh or being aware that you aren’t. This is unforced vegetarianism, and it is the best sort of vegetarianism; it is intrinsic to the cuisine and to the wider call of Hindu culture…For the omnivore: Tamil lamb curry…cubes of exquisitely tender meat bathed by a rich brown sauce of tomatoes, onions, fennel, and poppy seeds. Although the dish is called a curry, the sauce is very even-tempered, almost beef burgundy-like, and is tasty enough to stand on its own, without meat; it ladles nicely over accompanying pats of basmati rice or can be sopped up with chunks of bathura or poori, the rounds of puffy wheat bread…”


“Hipsters are flocking to this Mission Indian with a decidedly more upscale atmosphere than the cheapo Pakistani joints that populate the area; although the sleek, turmeric-tinted interior dominated by a large bar is thoroughly modern, it’s one of the few, if only, places in San Francisco serving traditional Southern Indian specialties, including the namesake recipes.”

7X7 – Southern Exposure – With The Opening of Dosa, South Indian Cuisine Makes Its SF Debut At Last Karen Palmer

“…With cheery tangerine walls, bindi-adorned servers who could sub as yoga instructors and a bar at which you can order an Alsatian Pinot Blanc, Dosa is hardly a typical Indian joint. Instead, the restaurant (name for the oversized South Indian crepes made from rice and lentils) is more akin to such spots as Limon and the Slanted Door, which have elevated ethnic cuisines to a more refined level…don’t miss the melt-in-your-mouth curried lamb stew with fennel and poppy seeds. Dosa has been bustling ever since it opened – even uber-chef Gary Danko has dropped by…”

Wine & Spirits Indian Destinations – Dosa, San Francisco – By Wolfgang M. Weber

“We’ll have your table ready in a minute,” Emily Mitra signalled to me over the buzz of young voices at the bar. Mitra and her husband Anjan opened Dosa in San Francisco’s Mission District in December, and it’s been packed nearly every night since. Call the place happening and you miss the obvious-Dosa swells with an energy that’s immediately apparent as you enter from Valencia Street. Gone is the staid atmosphere of a formalized (and formulaic) Indian restaurant; and it’s clearly not one of the hole-in-wall tandoor places elsewhere in the Mission or the Tenderloin. Dosa is an event. “

Daily Candy – Bollywood Extra

“In the battle for ethnic food supremacy, San Francisco has always been a tough competitor…Our Achilles heel, however, has always been Indian. Nothing above your average tandoori to speak of. Until now. Dosa, a new spot in the Mission, marks the arrival of South Indian food in town…”

San Francisco Chronicle ON THE TOWN: With Shannon Raffetto DiPadova Maternity wear maven’s tour

“This new Mission hotspot is San Francisco’s only South Indian cuisine restaurant where the house specialty is the namesake dosa, a yummy savory crepe that comes plain or stuffed with various fillings and is accompanied by fresh chutneys for dipping. One of my favorites also includes the chickpeas. The owners, Emily and Anjan Mitra, have done an amazing job with the space. The wine list and the soju cocktails are a perfect complement to the cuisine, and the menu is not intimidating for someone who isn’t familiar with South Indian fare.”

Paper City – Dosa- March 2006

“Every foodie worth her cardamom knows a local Indian joint to frequent for a tandoori fix. So when Dosa landed on Valencia Street, who knew it would be any different? Leaving the tandoor oven to the northerners, this hot spot serves up dishes that incorpoate coconut milk, curry leaves and a whole lot of spice… It’s impossible to select just one dosa (the restaurant’s signature, papery crepes), so order oone of each! As for dessert, we’re still dreaming about Dosa’s ramalai, cheese balles soaked in a rich, creamy concoction of milk, cardamom, pistachios and sugar.”

San Francisco Chronicle South Indian pops up in S.F.

“The vibe: Emily Mitra designed this new spot, which rises well above and beyond the typical hole-in-the-wall Bay Area Indian restaurants. Turmeric walls warm up the cool, modern room that’s accented with tones of gold and green…”

Nob Hill Gazette – Feeding Frolic By Steve Oliver

” …As Indian food goes it is lighter, spicier and more varied in flavors that the cuisine of other parts of India…Everyone knows “the bar” in small places like these is the place to be…Anjan and Emily have gone a step further by creating a characteristic wine list with the help of Mark Bright, assitant sommelier at Restaurant Michael Mina. The wines pair well with this type of food, and are reasonably priced, which works for the neighborhood.”

DOSA Valencia