In Love with NYC Dosa Man

Thiru Kumar, the 'Dosa Man'

“If I was rich, I would buy Thiru a house close to mine so that we could be neighbors and he could make me dosas all the time. That’s how much I love this food. I literally lay in bed and crave this stuff. Thank you, Thiru, for making it a little easier to be a new vegetarian. And for doing it with a smile”, says Krystal L. Of Brooklyn, New York in her comment about Thiru Kumar, better known as the Dosa Man.

This Sri Lankan native offers traditional south Indian food such as masala dosa (crepes stuffed with potato and onion), idli (steamed patties), and vada (savory doughnuts), which are served with spicy sambar soup and coconut chutney. Kumar, who also cooks up some of his own vegan creations, is a recepient of Vendy Trophy in 2007.

Amit Roy, The Sip of Life Moderator talks to Kumar, one of the New York city’s most beloved street vendors, who is our newsmaker this week.

Some of Dosa Man's delicacies (Picture courtesy: Thiru Kumar)

SOL: Mr Thiru Kumar, we know you prefer calling yourself as the ‘dosa man’, tell us how and when you landed up in the US? How old are you now?

DOSA MAN:  I arrived here with my family via the Greencard Lottery Visa in 1995. I am 44 years old now.

SOL: Our readers would like to know where exactly in New York City do you sell your dosas?

DOSA MAN: I sell my dosas right by Washington Square Park ( West 4th and Sullivan) across from NYU Law School.

SOL: What was the initial response to your dosas in a new country? Wasnt it difficult to make the people adapt the new south Indian taste?

DOSA MAN:  Initially, it was a bit difficult to make the people adapt to the new South Indian taste.  I had to explain each and every dish in detail.  However, there were many vegans and vegetarians who supported me. After the first couple of months, it became very popular.

SOL: You won the Vendy Award in 2007? Tell us what is the award all about and for which particular dosa did you bag the prize?

DOSA MAN: The Vendy Award is given to the best pushcart out of about 10,000 carts in NYC. Its a cooking competition that is judged by both the people’s votes and ultimately by the judges. To enter the competition you must be nominated by the people.  During the first two years I received 2nd place, and finally in 2007 I won first place.  The special pondicherry dosa was the award winning dosa.

SOL: Besides dosas, are there any other specialties also you are into? Which are these ones?

DOSA MAN: Besides dosas, there are idly lunch, singapore noodles, roti curry, appetizers (veggie rolls, samosas, etc).

SOL: What do you call your cart and what is the pricing of dosas you have kept in NYC?

DOSA MAN:  My cart is called NY Dosas.  The pricing of everything on the menu has continued to be under $6 since I opened in 2001.

SOL: How many dosas are you able to sell in one day and which is the most sought after?

DOSA MAN:  The special pondicherry dosa is the most popular dosa on the menu. The average dosas per day depends on the weather, the crowd during the day, etc.  It is hard to give an exact number.

SOL: Tell us something about your family. Do they also assist you in making dosas?

DOSA MAN: I do all the preparations for the dosas myself, but my wife helps me by making the veggie rolls.  I have one daughter who is currently in her final year, doing her undergraduate degree at Columbia University.

SOL: You have been selling dosas on a food cart for so many years now. Why dont you come up with a restaurant of yours?

DOSA MAN:  I wanted to be different, which is why I started this idea. I was the first person to start selling dosas on a food cart. Although I faced a lot of skepticism originally, with many people telling me that it would be a bad idea and I would be better off opening a restaurant, but I was determined to be different. Now, I have a steady stream of customers, from all over the world, who love my food and I love them and I love being the Dosa Man.  Perhaps later in the future I might open up a restaurant, but for now I am more than happy with my food cart.

SOL: Share with us your secret of success. What makes you the most sought after ‘dosa man’ in NYC?

DOSA MAN: I love what I do and I put love into my cooking. I maintain great quality, always using fresh ingredients. My goal is to provide good healthy food at an affordable price.