Dosa Kitchen was born from the desire to share our love for South Indian Soul Food. Our Brattleboro, Vermont, food truck has been drawing destination diners since 2014 for what fans call the “best dosa in the US.” We wrote the country’s first dosa cookbook (Penguin Random House, 2018) and recently launched a product line of authentic, better-for-you Indian foods that are gluten-free and gut healthy. Our namesake product is naturally fermented Stone-Ground Dosa Batter, a ready-to-pour pancake, waffle, and crepe batter that’s gluten-free, sugar-free, fat-free, and vegan. We currently distribute through Associated Buyers, Food Connects (Vermont), and Marty's Local (MA).

Managed a trade book list of sixty titles a year, from manuscript to bound book. Created production schedules and put together seasonal catalog. Oversight of typesetting process, including design, and coordinate with editorial, production, and art departments.

Managed a list of 60 titles a year, from manuscript to bound book. Created productionschedules and put together seasonal catalog. Oversaw typesetting process, includingdesign, and coordinated with editorial, production, and art departments.

Oversaw all aspects of editorial/production process on Penguin Classics, Compass(Penguin's spiritual line), Penguin Ediciones (Spanish language titles), and PenguinReference.

Oversaw all aspects of editorial/production process on Penguin Classics and Compass (Penguin’s spiritual line)