In a quiet corner of Mapusa, a small cafe is making waves for all the right reasons. The Goan explores how a design-savvy Goan couple turned their love for Bengaluru’s cafe culture into a culinary destination
In the heart of Mapusa, a small cafe is quietly making a big impression. Dosa & Podi is the love child of design and dosa, crafted by husband, wife duo Jose de Menezes and Carla Alvares de Menezes, both interior designers who’ve stepped off the drawing board and into the kitchen. What they’ve created is an experience steeped in warmth, flavour, and soul.
“We went on a trip to Bengaluru two years ago, wandered into the bustling breakfast cafes, and just fell in love with the energy,” Carla recalls with a smile. “The open kitchens, the chatter over filter coffee, the crisp dosas flying off the pans, it felt like everyone was eating as one big community.”
That trip sparked the idea that would later become Dosa & Podi. The concept is simple but powerful, take the authentic flavours of Bengaluru, pair them with the hospitality and warmth only a Goan home can offer, and serve it all in a thoughtfully designed space.
Forget the thin, paper-like Udupi dosa you find at every corner. At Dosa & Podi, it’s all about Bengaluru-style dosas, golden brown, slightly thicker, crisp on the outside and soft within. But the star of the show? The podi.
“That’s our secret weapon,” Carla says. “Podi is a dry chutney powder made with sesame seeds, curry leaves, lentils, black pepper, sometimes 20 or more spices. It’s earthy, spicy, nutty, and totally addictive.”
They named the cafe after these two humble heroes, dosa and podi, and added a sweet Bangalorean flourish to their main board, ‘Namma Bengaluru’, a nod to the city that inspired it all. “Just like we say Amchi Goa, in Karnataka they say Namma Bengaluru, our Bengaluru. We wanted to bring a piece of that here.”
The duo’s roots in interior design are impossible to miss. The space is clean yet vibrant, minimalist yet inviting. There’s no stainless steel or sterile counters, here, the ambience is a blend of chic cafe culture and South Indian canteen nostalgia.
“Most South Indian joints have a functional, no-frills approach,” Carla says. “But we wanted to elevate that, add warmth, add stories. Lamps we’ve designed ourselves, seating that encourages conversation, it’s all very intentional.”
Neither Carla nor Jose is from the food industry. They’re Goans through and through, but their team of cooks hail from Karnataka, bringing with them the skills to ensure that every dosa, every chutney, every gunpowder mix is made just right.
“Staffing has been our biggest challenge,” Carla admits. “People don’t stay long. But we’ve managed to hold on to our core kitchen team. That’s how we keep the food consistent, the flavours true.”
Despite their Goan roots, they’ve resisted adding local twists to the menu. “We wanted to stay authentic to South Indian flavours,” she says. “The Goan touch is in the vibe, it’s social, it’s familiar. Customers come in, chat with us, and share stories. That’s not something you find in most cafe-style setups.”
Among the bestsellers are the Ghee Podi Masala Dosa, Benne Dosa (rich and buttery), Ragi Dosa, and Moong Dosa, each one crispy, comforting, and filling. But it’s not just the food drawing attention; their Bengaluru Breeze Iced Coffee has created quite the buzz.
“It’s our take on the traditional filter coffee, served cold,” Carla says. “It’s refreshing, with that same strong decoction flavour but on ice. Most South Indian cafes don’t serve cold coffee, so this is something fresh.”
And yes, everything is freshly made, from the fermented dosa batter to the coconut chutney; every ingredient is prepped daily, with nothing stale or leftover.
Getting Goans to embrace the stand and eat culture typical of Bengaluru wasn’t easy. “People here like to relax, take their time,” Carla laughs. “So we’ve added stools and a few tables, though the idea is still fast and fresh.”
With its growing popularity, Dosa & Podi is now gearing up to open a second outlet in Panaji this August. This branch will take the concept further, with lower seating, family-friendly spaces, and a dedicated filter coffee bar offering a range of beverages centred around kaapi.
“In Panaji, the vibe will be different. We’re planning to create something like an Indian version of McDonald’s, but with soul,” she says. “A place that’s quick, consistent, affordable, but still rooted in culture.”
To fellow Goans dreaming of starting something new, Carla has a heartfelt piece of advice: “Be ready to work hard and manage people. The food part is fun. The staffing? That’s the test. But if you love what you’re doing, it doesn’t feel like work.”
Despite juggling another design business, Jose and Carla are in it for the long haul. “We’re enjoying every moment. Watching people enjoy the food, the space, it’s deeply rewarding.”
So if you’re craving an authentic Bengaluru-style dosa, with a side of warm Goan hospitality, Dosa & Podi in Mapusa is calling. As they say in Karnataka, “Oota aaytha?” (Had your meal?) If not, now you know where to go.
