The Secret’s Out: Brooklyn’s Beloved Dosa Stand and Its Journey
In the summer of 2024, a short documentary from NYT Cooking’s “Secret’s Out” series spotlighted what many New Yorkers already knew: Brooklyn Curry Project was serving some of the city’s most authentic and crave-worthy South Indian dosas. Run by husband-and-wife team Swetha and Venkat Raju, the humble pop-up in Fort Greene had become a weekend ritual, drawing massive lines for crispy, fermented rice-and-lentil crepes stuffed with spiced potatoes, accompanied by sambar and chutneys.
What began as a simple side hustle in 2021 quickly turned into a cultural phenomenon. Inspired by their young daughter Mahati’s lemonade stand near Fort Greene Park, Swetha—a software engineer from Bengaluru—and Venkat—a real estate lawyer—decided to sell homemade masala dosas alongside the drinks. Customers’ enthusiastic reactions encouraged them to return every Saturday, setting up a small tent with butane stoves to cook fresh dosas on the spot. Word spread rapidly, and soon hundreds queued for hours, rain or shine, for what regulars described as dosas that tasted like home-cooked meals from Bangalore.
The Rajus, who moved to New York from India in the mid-2010s, started the project partly to recreate the regional South Indian flavors they missed and to build community in their new home. Cooking became their “love language,” fostering connections among immigrants and locals alike. Stories emerged of strangers becoming friends—and even romantic partners—while waiting in line. The stand offered more than food; it was a gathering space evoking nostalgia and warmth.
At its peak, Brooklyn Curry Project generated significant revenue, with reports of up to $15,000–$16,000 in monthly earnings while the couple balanced full-time jobs and parenting. Dosas priced at $10 (later $12) flew out, alongside idlis, uttapams, and drinks like masala chai or dragonfruit lemonade.
However, success brought challenges. By late 2024 or early 2025, the overwhelming crowds disrupted the park area, forcing the Rajus to close the iconic Fort Greene pop-up after years of operation. They transitioned to a commercial kitchen in downtown Brooklyn (at 383 Bridge Street), shifting focus to catering, private events, and occasional pop-ups.
As of late 2025, Brooklyn Curry Project continues to thrive in this new form. They host dosa stands at venues like Nimbus Kitchen on Saturdays (first-come, first-served), occasional seated lunches, and catering services. The menu retains its authentic Bangalore-inspired staples: ghee masala dosas, thatte idlis, mini idlis in sambar, and more. Reviews praise the fluffy textures, flavorful chutneys, and heartfelt service from the family-run operation.
Looking ahead, Swetha and Venkat dream of making it their full-time venture. They’ve launched a GoFundMe campaign to raise funds for a permanent storefront restaurant, scouting locations to create a dedicated space for their food and community.
From a child’s lemonade stand to a beloved Brooklyn institution, Brooklyn Curry Project embodies the power of sharing culture through food—one perfectly crispy dosa at a time. For the latest updates on pop-ups and events, follow them on Instagram @brooklyncurryproject or visit brooklyncurryproject.com.
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