Taste Dosa’s Corn & Curry Leaf Soup at Eat Drink SF — Then Make It at Home

This weekend Anjan and Emily Mitra, owners of San Francisco’s two Dosa restaurants will bring their Corn & Curry Leaf Soup to the Friday night Grand Tasting at Eat Drink SF.

One of the year’s biggest food and drink events goes into full tasting swing at Fort Mason with three Grand Tastings, brunches, cooking demonstrations and panels throughout the weekend. Check out our preview here.

Dosa Emily and AnjanThe renowned Dosa with San Francisco locations on Valencia Street and Fillmore Street serves innovative and authentic South Indian cuisine with a world-class spice-driven cocktail program. Husband-wife team, Anjan and Emily Mitra share a passion for South Indian cuisine and culture that is part of the experience and cuisine they’ve created at their restaurants.

Anjan grew up in Bombay (now Mumbai) eating and learning the culture and cuisines. Emily brings to Dosa a strong passion for local and sustainable produce from her years in the health food industry.

Seared Scallops w/roasted pepper chutney, lotus root, mixed berry & chile relish. Photo Credit: Aubrie Pick

Seared Scallops w/roasted pepper chutney, lotus root, mixed berry & chile relish.  Photo by Aubrie Pick

Dosa is one of the world’s great culinary delicacies. Similar to a crepe, it is made from rice & lentils (no wheat) and served with a variety of fillings that will offer you the most authentic and tantalizing flavors of South India.


Photo by Aubrie Pick

Chef Mitra explains: “Of course, DOSA is not just about dosas, offering a broad selection of South Indian fare to San Francisco diners using fresh ingredients that are primarily local, organic, natural and sustainable. South Indian food is not exclusively vegetarian though there are many outstanding options for vegetarians.


Straus Organic yogurt over lentil fritters, tamarind, & mint, mild spices. Photo by Aubrie Pick

South India has a hot, humid climate and all its states are coastal. Rainfall is abundant and so is the supply of fresh fruit, vegetables, and rice, which obviously drives the cuisine. The South also grows a lot of tea, coffee, and spices. Some of the common dishes of the South include steamed rice dumplings (idlis), roasted rice crepes and pancakes (dosa & uttapams), Sambar, the everyday food of South India, made from lentils and rasam, a tangy, spicy tamarind and tomato-based soup with lentils.


Kebab sliders – minced lamp, spices, lentils, hung yogurt, red pepper chutney; Photo by Aubrie Pick

South Indian chutneys are made of tamarind, coconut, peanuts, dal, fenugreek seeds, and cilantro. Coconut, either in a shredded, grated, or blended form, is found in most dishes here and coconut water is drunk for its cooling effect. South Indian dishes are seasoned with toasted mustard seeds, red chiles, curry leaves and oil, a process known as “tempering”. Meals are followed by South Indian-style coffee prepared with chicory.

We like to have fun too, blending western concepts as with our entry in the Taco Throwdown at Eat Drink SF’s preview. Or our Kebab sliders.”

Dosa Corn & Curry Leaf Soup


  • 3.5 lbs shallots
  • 4 oz curry leaves
  • 8 oz garlic, peeled
  • 4 oz cumin, whole (jeera)
  • 3 cups oil rice bran dewaxed
  • 1 celery
  • 1 leek
  • 3.5 oz Thai chile pepper
  • 8 white corn
  • 2 green onions
  • 2 lbs vegetable base


  1. Roast corn (440 oz.) for about 30 minutes on a flat pan at 350 degrees F until lightly brown on the surface.
  2. Put the oil in a stock pot; heat until hot.
  3. Add cumin and toast for a minute. Do not burn.
  4. Add Thai chiles, habanero, celery, leeks, green onions at the same time.
  5. Cook for about 3 to 4 minutes.
  6. Add shallots; cook for about 10 minutes.
  7. Add vegetable stock.
  8. Add 5 cups of water; cook for about another 20 minutes.
  9. Add roasted corn; add water (about 2 gallons)
  10. Add lemon juice.
  11. Cook for another 20 minutes
  12. Remove and blend.

dosacocktailsTodd Smith oversees Dosa’s meticulous and thoughtful wine list designed for bold, ethic flavors with a focus on biodynamic and global wines featuring sparkling whites, roses and reds by the glass or bottle. A selection of local and international craft brews is also available on draft and in the bottle.

The cocktail program is centered on the same values as the kitchen and features house-made gin and tonics and small-batch and artisan liquors that are featured on the Spice Route Cocktail menu. Signature cocktails include the Peony made with Plymouth gin, hibiscus-masala nectar, coconut agave nectar, lime, birds eye chile and the Gin and Tonic made with DOSA Blade Gin, house-made fig and cardamom tonic.

Dosa Valencia. Credit: Aubrie Pick

Dosa Valencia. Credit: Aubrie Pick

Want to try your skills at more food? Try Dosa’s Bomb Diggidy Yogurt-Stuffed Lamb Kebabs at “Like a Chef.”

Consistently considered one of the Bay Area’s top restaurants in the Michelin Guide Bib Gourmand, San Francisco Magazine, 7×7, the SF Chronicle, Eater SF and others, Dosa is a delight for all the senses.

For menus and more check out their web site.

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For a quick tour of what Eat Drink SF will be like, click here.

Gwyneth Bordon, the Executive Director of the Golden Gate Restaurant Association and 11 time World Pizza Champion and restaurant owner Tony Gemignani visit KRON 4 to discuss the event.




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