At Prospect Park Smorgasburg, LORE Brooklyn brings Indian-fusion brilliance to the weekend crowd.

Every summer in Brooklyn, the scent of something sizzling drifts across Prospect Park. It mingles with laughter, sunlight, and the subtle hum of weekend rhythm. And now, among the rows of hand-picked food stalls at Smorgasburg 2025, there is something new—crispy, golden, rolled to perfection, and unmistakably layered in story: dosa, a weekly pop-up by LORE Brooklyn. 

This Michelin Bib Gourmand restaurant has helped redefine Indian-fusion dining in Park Slope. For Chef Jay Kumar, this is not just another vendor slot. It is a milestone—a moment. A chance to bring the refined yet deeply personal flavors of LORE to an even wider audience, right in the heart of one of the country’s most competitive culinary markets.

Thousands apply. Few are chosen. Even fewer bring something truly unforgettable. Chef Kumar stood out—not just for the flavor on the plate, but the spirit behind it.

Since launching on Sunday, May 11, his stand “dosa” has been serving three versions of the South Indian classic—plus cold, creamy mango lassi and spiced chai made with oat milk—every Sunday at Prospect Park’s Smorgasburg through October 26, from 11 AM to 6 PM. But this is not just about what is being served. It is about what is being shared.

Why Smorgasburg Matters

Becoming a Smorgasburg vendor is no casual feat. It is not just about crave-worthy bites—it is about being distinctive. With thousands applying each year, only a curated few are invited in. The result? A market that reflects New York City’s fearless, flavor-forward food scene. Here, bold concepts meet soulful execution, and every dish is expected to tell a story worth standing in line for.

Smorgasburg is more than a market. It is a cultural institution. A weekend ritual. A summer pilgrimage. It has launched cult-followed brands, ignited citywide cravings, and introduced diners to chefs who go on to define what dining in NYC means next.

Now, with the arrival of dosa by LORE NYC, a new chapter is being written. One that celebrates tradition reimagined, and flavors rooted in memory and innovation alike.

The Story Behind Dosa

At his Park Slope restaurant, LORE, Chef Jay Kumar does more than cook—he curates experience. His menu fuses Indian culinary traditions with global technique, fine-dining skill with heartfelt intention. The result is a space that has earned its Michelin Bib Gourmand distinction not by chasing trends, but by honoring heritage—his own, and Brooklyn’s.

The idea for dosa, his new Smorgasburg stand, was not born out of convenience. It was born out of love for street food, storytelling, for the kind of cooking that feels as personal as it does portable. For Jay Kumar, the dosa is not just a dish. It is a memory. A canvas. A comfort. And now, it is a new way to bring that narrative outside of the restaurant walls.

The intention behind dosa was never about convenience—it was about connection. Chef Kumar wanted to create something that spoke to people right where they are: on a bench, in the sun, eating with their hands. It is this spirit that caught the attention of the Smorgasburg team. Because what makes dosa stand out is not just flavor—it is feeling.

Inside the Menu

The menu at dosa is tight, deliberate, and quietly ambitious. It focuses on three signature dosas—each wrapped in a whisper-thin fermented rice-and-lentil crepe, crisp at the edges and soft through the center. Each one, a study in balance.

• Masala Potato [$12]: The most traditional of the trio, filled with turmeric-spiced potatoes, caramelized onions, and a hint of curry leaf. It is humble. Familiar. The kind of comfort food that is unassuming at first bite, unforgettable by the last.
• Mushroom Ragout [$14]: Earthy, rich, and a little luxurious, this version feels like a crossover episode between South India and the French countryside. The mushrooms are slow-cooked, the spices subtle but certain. A quiet dish, until you realize you have finished every bite.
• Chocolate Banana [$14]: A surprising pivot into sweetness, this dessert dosa is filled with ripe banana, warm chocolate, and just enough texture to keep it interesting. It is playful, indulgent, and undeniably fun.

To sip:

• Masala Chai with Oat Milk [$6] – spiced, creamy, and dairy-free without compromise.
• Mango Lassi [$6] – cool, tangy, and deeply nostalgic, chilled and blended to a dreamy consistency.

Altogether, the menu does not try to do everything. It does a few things with excellence—something that is increasingly rare, and very Brooklyn.

A Seat at the Table: What This Moment Means for Brooklyn

Brooklyn is a borough built on migration and flavor, where the table is always expanding and the story is still being written. To see LORE NYC—a restaurant that already honors that complexity—extend into the public, outdoor, come-as-you-are space of Smorgasburg is more than just a pop-up. It is a kind of poetic symmetry.

Chef Jay Kumar is not just feeding crowds—he is meeting them. On the grass. In line. Under umbrellas and in folding chairs. He is translating fine dining into street food—folded, fragrant, and full of meaning.

In doing so, he is breaking down the idea that refined food must come with reservation times and white tablecloths. At dosa, refinement comes wrapped in paper, served with a nod, and eaten as the soundtrack of summer plays behind you.

It is a stand you will want to visit. But more than that, it is a stand you will want to return to. Because in a city where flavor is everywhere, feeling seen—and fed—makes all the difference.

Sundays with LORE Brooklyn: A New Brooklyn Ritual

Every Sunday in Prospect Park, something happens that is bigger than food. Strangers gather, sunlight filters through the trees, and the city becomes just a little more delicious, a little more connected. With the debut of dosa at Smorgasburg, LORE Brooklyn’s Chef Jay Kumar is not just serving dosas—he is offering a moment. A moment to slow down, to taste something that carries history, heritage, and heart.

And that is the beauty of a place like Brooklyn: there is always room for more story. More flavor. And more of what matters. This summer, make your way to Prospect Park—not just to eat, but to feel what happens when tradition is folded into something new, and handed to you with care.