Signature
Peri Peri Cheese Dosai
A crisp dosai layered with spirited peri peri spice and molten cheese.
01 / 12
Jaipur · Rajasthan
dosaka
Taste of South
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Chapter 01 — The Origin
From the backwaters of Kerala to the heart of Rajasthan.
Founded in February 2019 by the father-son duo Anil Sharma and Yugansh Sharma, Dosaka set out to bring authentic South Indian flavours to Rajasthan — with creative fusion, a contemporary ambience and a quiet commitment to sustainability.
Our StoryChapter 02 — The Four Souths
Four kitchens.
One table.
01
Tamil Nadu
Temple-town mornings, ghee-roast dosai and slow-brewed filter coffee.
02
Kerala
Coconut, curry leaf and the calm rhythm of the backwaters.
03
Karnataka
Benne dosa, thatte idli and the royal kitchens of Mysore.
04
Andhra Pradesh
Guntur heat, fiery podis and flavour that refuses to whisper.
Chapter 03 — The Signatures
Signature
Peri Peri Cheese Dosai
A crisp dosai layered with spirited peri peri spice and molten cheese.
01 / 12
Chapter 03 — The Signatures
Twelve plates we are known for.
Signature
Matka Dosai
A crisp cone of dosa, served in a traditional clay matka with seasoned vegetables and paneer.
02 / 12Best seller
Jinni Dosai
A vibrant street-style favourite with vegetables, cheese and a bold house masala.
03 / 12Classic
Mysore Masala Dosa
Red chutney, spiced potato and a lace-crisp golden shell.
04 / 12Classic
Irulli Rava Masala Dosa
Semolina lace, sweet onions and fragrant southern spices.
05 / 12From ₹240
Benne Dosa
Bangalore style — cloud-soft within, burnished outside and crowned with butter.
06 / 12Best seller
Fried Idli
Golden idli bites tossed with curry leaf, chilli and our signature spice.
07 / 12Karnataka
Thatte Idli
Pillow-soft plate-sized idli, steamed wide and served warm.
08 / 12Signature
South Indian Sizzler
A theatrical medley of southern favourites, arriving in a fragrant sizzle.
09 / 12For sharing
Mahajani Thali
A generous celebration of regional flavours composed for the whole table.
10 / 12Ritual
Filter Coffee
Dark, aromatic decoction pulled high into a traditional steel davara.
11 / 12Cooler
Kokum Sharbat
A jewel-toned coastal cooler — tart, fragrant and deeply refreshing.
12 / 12
Chapter 04 — The Ritual
Slow down.
This is how the South eats.
Fresh batter, every morning
Ground and fermented daily, never stored overnight.
Served on eco-friendly leaf plates
Areca and banana leaf, the way the South has always served.
Filter coffee, the way it should be
Dark decoction, frothy milk, poured high between davara and tumbler.
Chapter 05 — Loved by Millions
The South, by the numbers.
0 Million+Dosas Sold
0 Million+Guests Served
0 Million+Dishes Served
0+Outlets
Jaipur 2025
Times Food & Nightlife Award
South Indian Casual Dining
“The Peri Peri Cheese Dosai is a revelation. Crisp, bold and generous. Sunday breakfast is now a family ritual.”
Chapter 06 — Dine In, Order In
16+ tables
waiting for you.
Find your nearest DosakaOr bring the South home.
App exclusiveComplimentary Tomato Coriander Rasamwith your orderDownload the Dosaka App — enjoy a complimentary Tomato Coriander Rasam with your order.
Chapter 07 — Grow With Us
Own a piece
of the South.
Partner with Rajasthan’s biggest South Indian restaurant chain — a proven menu, a loved brand and a team that opens every outlet beside you.
Become a Franchise PartnerFollow the story
@dosakaindia
