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<\/p>\nA Hamptons dosa staple\u00a0has popped up near the New York University campus, bringing a touch of Long Island pride to Manhattan.\u00a0<\/p>\n
Hampton Chutney Co. got its start in\u00a0Amagansett in 1997 and gained a cult following for its house-made chutneys and massive dosas stuffed with fresh ingredients\u00a0like what you’d find inside a\u00a0salad bowl or a wrap.\u00a0Indian food meets the Hamptons, you might say, and it ranks high on both the flavor and health meters.<\/p>\n
Owners\u00a0Isabel and Gary MacGurn\u00a0prepare their dosa and uttapam batters from scratch, soaking rice and lentils before grinding them in a food processor and letting them ferment for a day. The American\u00a0couple\u00a0learned this technique while working in the kitchen together at an\u00a0ashram\u00a0in Maharashtra, India, where they met while practicing yoga and meditation.\u00a0<\/p>\n
“Indian cooking is like this whole balance of salt and spicy and sweet. And we cook the spices\u00a0in hot oil,” Isabel says. “It\u2019s not the easiest cuisine to get it right.”\u00a0<\/p>\n
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A massive dosa is stuffed with curry chutney chicken. Credit: Newsday\/Andi Berlin<\/p>\n
Back in the states, their food concept took off and they opened outposts in\u00a0SoHo and the Upper West Side. But the pandemic wreaked havoc on their business plan and they closed both Manhattan locations, as well as relocated their Hamptons spot from\u00a0Amagansett to East Hampton. But customers \u00a0kept asking them to reopen in Manhattan, Isabel said, and, eventually, she recruited her son Ravi to help them make their comeback.<\/p>\n
The new spot is\u00a0on Astor Place in NoHo, just a few blocks away from one of New York’s oldest bars, McSorley\u2019s Old Ale House. The order-at-the-counter operation is bright and minimalist,\u00a0with\u00a0vintage\u00a0Indian photographs and Hindu spiritual music. During a recent afternoon, Ravi was delivering trays with the enormous dosas, then going behind the counter and filming recipe videos.\u00a0<\/p>\n
“It\u2019s a comforting place to come to,” Isabel said.\u00a0<\/p>\n
The menu is split into dosas and uttapams, another South Indian pancake that’s thick and round and open-faced. You can order any of the combinations stuffed inside a dosa or on top of the uttapam, and the toppings include calamata olives, smoked turkey, butternut squash and\u00a0portobello mushrooms as well as more classic fillings like masala potatoes.\u00a0<\/p>\n
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Hampton Chutney Co. has returned to the city with a new location in the NoHo district. Credit: Newsday\/Andi Berlin<\/p>\n
The uttapam has a spongier texture like injera bread, and the flavor is slightly sour from the fermentation. On top was a pizza-ish combination of arugula, melted jack cheese, grape tomatoes and avocado ($13.95). Dip each spongy bite into one of the house-made chutneys bursting with sweet and earthy\u00a0flavors. Pro tip: They also sell the chutneys to-go.<\/p>\n
The dosas are big enough to split and if you’re only getting one thing, go for the chicken chutney curry\u00a0dosa ($16.95). The folded pancake \u00a0is stuffed with a heavenly mixture of creamy\u00a0curry chicken, as well as some roasted onions and spinach.<\/p>\n
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