A Dosage of the Dosa Factory

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Truett C. Killian's picture

The first thing I thought upon entering Cambridge’s The Dosa Factory was, “Wait, am I in a grocery store?” I found myself in a small Indian grocery store, after checking that I had the correct address I ventured towards the back of the store and found the restaurant in the back. It struck me how warm it was inside, but as it was 70 degrees outside and the kitchen was behind the counter the heat made sense.

I scoured the menu to find a familiar dish to try, but seeing as the only offering I recognized was meatballs I decided to try something new. Rather than risk ending up with a dish I wouldn’t enjoy, I decided to order the lunch buffet to give myself things to sample. I filled my plate with a little of everything, which included hakka noodles, pan vaji, chicken tikka masala, and rice - another dish I recognized.

I took my food back to the seating area, where all the booths housed orange faux-ostrich coverings. Looking around I realized orange was a recurrent theme of the restaurant, as it had orange walls, mirrors, and tin-lanterns. From my spot I could see through a window into the lower level of the building, and I could see the grocery store’s customers picking out refrigerated groceries.

Indian music videos played on the televisions mounted to the sound of the restaurant, and their sounds clashed with the sounds emanating from the kitchen’s radio. On top of that, I could hear the sounds of cooking as the chefs intermittently replenished the buffets chafers. 

Every dish had some sort of sauce I noticed that, as opposed to adding a new flavor to the palate, each sauce somehow enhanced the flavors of each dish; I suspect the sauces and entrees were prepared in the back with a mix of the same flavors. Every bite was rich and flavorful, with each choice bringing a new taste into play.  

The most interesting fare I tried was the jalebi, which looked to me like an orange butterfly. Each bite released a minuscule amount of syrupy citrus-flavored juices. I told myself I was eating it in-between other dishes as a palate-cleanser, but more likely I just rather enjoyed it. Overall, it was a unique and interesting culinary experience which I would recommend to a friend - unless I didn’t like that friend.