The spice trail led us this month to the fabulous Dosa Kitchen in Jesmond. The restaurant eschew Anglo-Indian classics in favour of true South Indian fayre serving up centuries old recipes in bright, communal surroundings.
Dosa Kitchen started its life as a pop-up within The Beacon Community Centre on Westgate Road and has now found its home in Jesmond, tucked away just off Osborne Road.
The kitchen has served up food befitting the Indian cricket team on their recent World Cup visit to England so Northern Insight’s very own swashbuckling number four batsman headed down to see what all the fuss was about.
Inside, the interior is warm and welcoming. Chunky, wooden chairs combine with Indian trinkets to create an atmosphere in keeping with its menu.
Like most great places, there’s a bar at the centre of it all serving libations as far-ranging as Indian-inflected classic cocktails and a signature Wylam Brewery pilsner ‘Chola Kings’ – brewed exclusively for the restaurant.
For an early, mid-week reservation, we were taking aback at how packed the dining area was. Sud – the restaurant’s warm and super friendly host – explained that Dosa Kitchen’s popularity lies in its authenticity – serving simple, homespun dishes cooked with care and untainted by anglo-centric influences.
Guided by Sud, we kicked off with a frothy pint of the Chola Kings – which derives its name from an ancient South Indian dynasty – and an ‘Old Fashioned’ done differently here with scotch whisky and a parade of Indian spices.
Starters were a beguiling mix of meat, fish and vegetarian small plates consisting of four smaller sized portions to offer us maximum choice.
First up, was the classic Chicken 65 delicately spiced in a blend of aromatic spices and deepfried to perfection. Pepper chicken chucka was a triumph of cracked black pepper and a thick, earthy sauce.
The prawn varuval elevated things further – plump prawns cooked in a rich and spicy masala, infused with a medley of South Indian spices. Finally, the onion ragi pakora completed this pretty picture – crispy onion fritters seasoned to perfection.
Following on, my son Jack picked out an epic lamb nilgiri kuruma – creamier and more mildly spiced than his usual order but the perfect showcase of the region’s culinary prowess. Tender lamb pieces swam in a luscious green coconut sauce with fresh, coriander mint and curry leaves.
Yours truly tucked into the chicken chettinad masala which featured tender chicken pieces simmered in star anise, fennel seeds and black peppercorns. The result was a rich, flavoursome gravy which paired wonderfully with the restaurant’s signature fluffy dosas.
Throughout our meal, the service was exemplary with attentive and knowledgeable staff who guided us through every step of the menu with excellent recommendations.
Whether you’re an Indian food aficionado or an adventurous food lover, Dosa Kitchen is a real must try which brings fresh focus to the rich and diverse flavours of the region.
This restaurant aspires to making the highly esteemed Michelin guide. Based on this visit, it certainly lives up to the mantle.