Dosa Garden
Dosa Garden is a Sri Lankan restaurant located in the “Little Sri Lanka” area in Tompkinsville. The restaurant is known for the “Dosa specials” section of its menu. A Dosa is a soft, yet crispy flatbread that originated from South India and went on to become a signature dish for Sri Lankans and South Indians. Dosas are commonly considered a breakfast or lunch dish. It is usually served with different types of chutney, either dry or wet, and chili pastes to dip with while eating.
Even though Dosa Garden is an Indo-Lankan cuisine, it also serves to satisfy customers various ethnicities around New York City. As I walked through the doors of the restaurant, certain details stood out. First, the food was served in metal trays with the chutney divided into three different sections. The simplicity in which the food is served reminds the customers of the life that they might have left behind in Sri Lanka. The restaurant has a quiet, soothing mood. The windows have blinds, and the doors are tinted. Although the restaurant is located on Victory Blvd, it manages to maintain a relaxed atmosphere. The cuisine’s adaptations to legal codes were apparent through it’s “A grade” sign located on the front door. Most of the customers 
seemed Sri Lankan, some even speaking to the waiters in their native language.
The Sri Lankan and Indian customers were usually seen coming in with their families. The women wore vibrantly colored Saree, a lengthy silk fabric over a petticoat blouse. They don’t really use forks or spoons in their meals; instead they are more comfortable eating with their hands. They eat as they would in their home country.
The restaurant makes an effort to conform to the needs of its customers by offering a variety of menu choices. The menu is written in English, with the words transliterated from Hindi. The menu has a special vegetarian section, with specific appetizers and curries. Generally, since Indo-Lankans have a higher tolerance for spicy foods, the waiters caution their new customers by advising to try some of their milder foods first.
Over the past millennium, many variations of the classic Dosa were born. The Paper Dosa is the most basic form. It is scraped with a spatula to create a paper-like texture. Then there is the masala Dosa, which is paper Dosa stuffed with different types of spicy vegetable mixtures. Different regions of Sri Lanka have their own variations in the recipe. Each region has its own chutney to go with the varied Dosa recipe, whether its vegetable or meat based. Since the 6th century A.D., Tamil Indian’s enjoyed nutritious treats. The Dosa is rich in carbohydrates, contains no salt, sugar, or saturated fats. Its only ingredients are lentils and rice which makes it a gluten-free and protein filled meal. It’s possible that when the Sri Lankans emigrated, they held on to the Dosa recipe because it not only reminded them of home, but because of its overwhelmingly nutritious value.
Eating another cultures food is a part of the overall experience in America. Living in a country solely inhabited by immigrants from around the world creates a diverse new melting pot of ethnicities. This serves as the foundation for the average American lifestyle. In the future, I look forward to including elements of Sri Lankan cuisine in my own food.
