Live dosa catering.
Freshly made
at your event.

Yes. Every package includes self-service drinking water, served at room temperature from a dispenser. Mango lassi and coconut water are included according to your chosen package.

Please book at least 10 days before your event. You can enquire earlier to check your preferred date. If your event is less than 10 days away, contact us directly on WhatsApp: shorter-notice bookings depend on availability and guest numbers. Your date is reserved only once we confirm your booking.

We’ll reply on WhatsApp to check availability and discuss your menu, guest numbers and price. Sending an enquiry does not reserve a date; we reserve your date after you accept the written quote and pay the 30% advance payment.

Our packages are €19, €29 and €45 per person, with different choices of fillings, sides, sweets and drinks. All packages include unlimited savoury dosas from your selected event menu during the agreed meal service. Celebration includes one sweet dosa and one drink per person. Full Menu includes unlimited food and drinks, including sweet dosas, mango lassi and coconut water. This covers the confirmed guest count; additional guests must be agreed in advance. Travel outside Lagos, Luz and Alvor, and extra staff for events above 40 guests, may cost extra. Any additions are agreed in your written quote before booking. Compare the packages.

Ages 0–3 eat free; ages 4–9 pay half price (€9.50 Classic, €14.50 Celebration or €22.50 Full Menu); ages 10+ pay the adult rate. The minimum booking charge remains equivalent to 20 adult packages. Please include every child in your actual guest count, including those eating free.

A 30% advance payment reserves your date after you accept the written quote. The balance is due 48 hours before the event. For a booking agreed less than 48 hours beforehand, full payment is due on confirmation. Payment is arranged through a Stripe payment link after we agree your quote. Your quote confirms the final total and any agreed extras; the displayed package prices are the final per-person rates. Travel, additional staffing or dining tableware are charged only when agreed beforehand.

Please confirm your final menu, dietary requirements and guest numbers at least 7 days before the event. For shorter-notice bookings, we agree these details when confirming. Later changes depend on preparation and availability and must be agreed in writing, including any price adjustment. Reductions after the deadline do not reduce the confirmed booking total. Extra guests are not automatically covered by an unlimited package.

• Cancel 7 or more days before: payments refunded, less specifically agreed, non-recoverable purchases already made for your event.
• Cancel 2–6 days before: cancellation charge of 30% of the booking total.
• Cancel less than 48 hours before: cancellation charge of 50% of the booking total.

Any payment above the applicable cancellation charge is refunded. With at least 7 days’ notice, you can request one move to an available date within 6 months; any price difference is agreed before confirming. For unsafe outdoor weather, contact us promptly to discuss the agreed backup or rescheduling. If we cannot provide the service and no alternative is agreed, we refund your payments. These booking arrangements do not limit applicable statutory rights.

The minimum booking charge is equivalent to 20 adults on your chosen package: €380 for Classic, €580 for Celebration or €900 for Full Menu. Children’s discounts do not reduce this minimum. Tell us the total number of adults and children so we can plan the station safely and comfortably. Larger events are agreed individually; events above 40 guests may need extra staff, with any additional charge agreed in your quote.

We need a clear, level cooking area, access to water, convenient parking or unloading access, and rubbish bins for the station and your guests. Our electric teppanyaki grill and food warmers need nearby, earthed 230 V sockets with enough circuit capacity for the complete setup. We confirm the number of sockets, circuit capacity and layout with the venue before booking; a single shared socket or extension lead must not be assumed sufficient. Outdoor events need a dry, sheltered cooking area and a weather backup. Venue photos help us plan.

We cater across the Algarve, with nearby regions available by arrangement. Travel is included within Lagos, Luz and Alvor. Other locations may have a travel charge, agreed in your quote before booking.

We arrive around one hour before the event to set up. Live cooking is planned around your agreed meal time, and we keep making dosas as guests eat during that service. Chutneys, fillings and sambar are prepared beforehand and kept warm in food warmers at the station; dosas are cooked live on our teppanyaki grill. We confirm the setup, meal-service and finish times in your quote.

We bring our teppanyaki grill, food warmers, cooking-station table and napkin holder. Paper plates, paper napkins, plastic cutlery, paper cups for water and plastic cups for mango lassi and coconut water are included. Tableware and drinks are self-service: guests help themselves. Dining tables, chairs and guest seating need to be arranged with your venue.

Yes. For weddings and other formal events, proper dining plates and cutlery can be arranged at an additional charge. Servers and extra helpers can also be arranged for an additional charge. Tell us what you need when enquiring so availability, staffing, tableware quantities and all extra costs can be agreed in your quote. Dining tables and chairs are not included.

We clean and pack away our own station and equipment. General venue cleaning, collecting guests’ used plates and disposing of event rubbish are the host’s or venue’s responsibility. Please provide rubbish bins for guests and our station; we can supply rubbish bags if needed.

The host selects dosa styles, fillings, toppings and sides within the chosen package. We prepare that agreed selection and bring a display menu so each guest can choose what they would like. Full Menu includes the complete selection. Please confirm your event menu, dietary needs and final guest numbers at least 7 days before the event, or when confirming a shorter-notice booking.

We can discuss spice levels when planning your menu. Chilli dosa is very spicy, with a fiery red chilli-and-garlic spread. Podi dosa is medium spicy, and our onion & carrot topping includes chilli. Tell us if your guests prefer milder flavours.

Yes. Plain and podi dosas with plant-based fillings or toppings are vegan options. Ghee, benne, paneer, cheese mix, coconut & jaggery dosa and mango lassi contain milk; egg dosa and egg masala contain egg. All six chutneys and sambar are vegan. Chilli dosa contains ghee, with a vegan version available on request. Our sweet dosas are not vegan. Tell us your guests’ needs when booking.

No. Our dosa batter is made from rice and lentils, which are naturally gluten-free. However, we use shop-bought spices, including hing, and cannot guarantee that our dishes are gluten-free or suitable for people with coeliac disease. Please tell us about any allergies or dietary requirements before booking.

Most dosas are cooked with sesame oil; ghee and benne dosas use ghee or butter instead, and coconut & jaggery dosa is cooked with ghee. Chilli dosa contains ghee unless you request the vegan version. All six chutneys and sambar contain mustard seeds and sesame oil. The chutneys are freshly ground, then tempered with sesame oil. Only peanut chutney has added peanuts; our other chutneys have no added peanuts, but are not guaranteed peanut-free because ingredients and equipment may come into contact. Peanut chutney contains peanuts; Nutella, banana & almond dosa contains hazelnuts and almonds; mango lassi has a pistachio topping. Tell us about allergies before booking so we can confirm the full ingredients and preparation.

We make our batter at home, starting with rice and lentils. We soak them for 10–12 hours, grind them for around 1 hour, then leave the batter to ferment for another 10–12 hours. From soaking to fermentation, that’s around 24 hours of preparation before it reaches the griddle.

No. Dosa is easy to try, and the small portions let guests explore different flavours. Plain dosa with potato masala and chutneys is a good introduction.

Yes. A rice-and-lentil dosa can fit into a balanced diet: rice provides carbohydrate, and lentils contribute some plant protein. Pair it with sambar and vegetable fillings or toppings for variety. Portions, cooking fats and extras such as butter, cheese and sweet spreads affect the overall nutrition. Read ICMR–NIN’s guidance on a balanced diet ↗

Dosa has a long South Indian history. A recipe called dosaka is recorded in the 12th-century Sanskrit text Mānasollāsa, associated with King Someshvara III. That gives it around 900 years of documented history, although its precise origins are debated and the dish may be older. Today’s versions have continued to evolve. Explore the historical reference ↗