Welcome to our new home!

Newcastle is set to welcome a bold new restaurant next month with the arrival of Dosa Kitchen on Osborne Road in Jesmond.

Opening on 1 December and taking over the site of the former Longhorns Smokehouse in Jesmond, the self-styled ‘South Indian canteen’ will be serving up an array of delicious and inventive dishes inspired by the Tamil Nadu area of South India.

The brainchild of two obsessive foodies – Mathen Ganesan and Sudharsan Murugavel – Dosa Kitchen originally started life as a pop-up residency in Newcastle’s west end that expertly paired centuries-old recipes with a bright, vibrant and communal atmosphere.

“We’d change our ‘Sunday Sapaad’ each week, which was part of the fun for our customers, so they’d have a different experience each time. It also acted as a great live testing ground for new dishes and has helped shape the everyday menu at our new restaurant.” says Ganesan, a native Geordie, schooled at the nearby Royal Grammar School and currently Executive Vice President at Intellectual Ventures in Seattle.

“When people refer to Indian food, that’s kind of like referring to “European food”, adds Murugavel who has over 15 years experience working as a head chef in many leading hotels and eateries. “We wanted to create a menu that’s genuinely authentic. You won’t find tikka masala here!”

As a pop-up restaurant, Dosa Kitchen built a loyal and dedicated customer base throughout the North East as well as attracting glowing critical acclaim including being nominated for the prestigious Secret Diner Best Newcomer award in 2015, something which Murugavel says is down to the restaurant’s unwavering focus on quality and customer service.

“Attention to detail, consistency and a total focus on the customer experience is critical to me,” he says. “We want Dosa Kitchen to be a home away from home for our guests and provide a restaurant in which they can expect the same level of excellence every time.”

Instead of the greasy, belly-busting banquets and garish flock wallpaper associated with more traditional Indian restaurants, visitors to Dosa Kitchen can expect to step into a lively, informal environment in which the quality of the largely vegan and naturally gluten-free food comes first.

“I was raised on fresh, simple, nutritious cooking and I always look to marry the memories of the food I ate when I was growing up with my experience of working in some of the best restaurants in the world,” adds Murugavel.

On the drinks front, Dosa Kitchen have teamed up with the pioneering Wylam Brewery to offer a selection of locally-brewed craft beers as well as hand picking a wine offering to complement the restaurant’s range of mouthwatering dishes.

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