"Six years ago, I randomly picked up a cookbook called 'Dosa Kitchen' which talked about how Chef Nash Patel and his wife and cookbook author Leda Scheintaub moved to Vermont to set up a food truck focused on south indian food. As someone who's lived in NH/VT and understands the dearth of quality Indian food north of New Jersey, I simply had to try it out and needless to say, I've been hooked every since. My wife and I have found every opportunity to drive to Brattleboro since 2019, first from Boston and now from Toronto (8 hours away) where we currently live. We've also pushed everyone we know in the New England region to try it out (and they're all return customers now!) The dosas that Nash makes are some of the best we've eaten outside of India and what makes it extra special is that they marry authentic south Indian recipes with local and seasonal ingredients to create an incredible experience that tickles everyone's fancy. Nash isn't afraid to push the envelope on the rules of what a dosa should or shouldn't be. While the Mysore Masala Dosa is a favorite (I have roots in Mysore), every item on the menu is a banger - especially the chicken curry. In fact, we make his chicken curry recipe at least once a week at home - it's that good. They also love to experiment with new menu items that become staples after varying trial runs (the fermented kanji is absolutely delicious and I can't wait to see the cold masala chai on the menu). Their to-go containers of fermented dosa batter will guarantee a good dosa even at home and serve as a great placeholder until the next time you get to drop by and I can also attest to the fact that their Mysore Chutney doubles as a fantastic hot sauce that goes great with everything! Whoever does their artwork deserves high praise as well, since all of their packaging is stunning. I'm just counting down the days till we get to visit the Dosa Kitchen again and wish they were open year-round."

"The most pleasant surprise on our way through Vermont. Great little food truck with something for vegans and meat eaters alike. We got the beef keema dosa which came yogurt, a side of curry and a huge dosa. The keema portion was enough for one person (about a cup-full) so if you’re hungry I would suggest your own. All very tasty and well flavored though. We also got a mango lassi which was so so good, I would highly recommend it. If you truly can’t get enough of the experience, they sell dosa batter, chutney and other dosa merch in a little store in their back area. When you go it’s in a school campus but just pull on in. There is outdoor seating with two tables under an awning. We went when it was a little drizzly and managed just fine."

"I can say, i have had the best dosa here in the New England area yet, if you are a South Indian or just craving for dosas, The Dosa kitchen Factory is your place to go, usually it’s only open in weekends and during the summers which means no dosas at the place after October, so run as fast as you can to grab your bite. They also offer fusion kombuchas, mango lassi and their own merchandise."

"lovely place. the dosa was much better than i expected, and the curry bowl i got to take away was also flavourful. i would have personally wanted everything a bit spicier, so maybe having spice options could be an option for the future. would definitely recommend to anyone in the new england area. (special shoutout to the mango lassi — incredibly refreshing on a warm, humid day)"

"We are hardcore South Indian Dosa fanatics and were amazed to find this place in the middle of nowhere in Vermont. It is like home made dosai and my son the pickiest eater one can find certified it as better than street food we get in India. I tried their carrot kaanji and it was great too . Combination of kombucha and pani."