She (and her family) take a unique approach to Indian food. She explains that many chefs trained in India are taught to cook in a certain way and never deviate from it. The approach that Dosanj and her family take is different. They want to create food that is true to its Indian roots and then elevate that food to another level.
As an example, she talks about how they cook fish at the restaurant. They only use fish that’s OceanWise certified and Dosanj keeps the fish in whole fillets rather than dicing it to showcase its unique characteristics. They also cook vegetables separately and place them on the sauce rather than cooking them inside of it. Dosanj explains, "You get as much of the veggies as the sauce.”
The relationship that the restaurant has with local farmers is another strong source of inspiration for Dosanj. She says, “The fact that you can potentially have one of your farmers pick something for you in the morning that will be on your plate in the evening is quite a special thing.”
Knowing all of the farmers by name, seeing how they grow their produce and witnessing the love and care that goes into the produce means that, as a cook, she puts more care and attention into the dishes made with that produce.
The food that Dosanj creates is also inspired by a five week tour of India that her family took in 2013. Her family went from region to region taking cooking classes with housewives, family members and chefs. They explored regions they hadn't visited before and were particularly enamored of south India.
The way in which people approached food in south India was inspiring to Dosanj. She recalls seeing a woman fishing on the waterways of Kerala. The fish that woman caught is what she'd cook for dinner that evening. Dosanj says, "She grabbed a raw mango from the tree and some spices from her garden. It was so effortless."