MacGurn, who is from California, left the ashram in 1982 and came to New York. After coming to New York, he worked for a couple of years with different restaurants as a cook and as a private chef. I just tried to cook food people will like. Dosas are wheat- free, low in fat, complete in protein and quick to make. Now, with a variety of fillings, people can pick and choose a filling of their choice.
Kids just love the cheese dosas.
Nothing can be compared with dosas. I love fried stuff, especially bhajias and samosas, but they're heavy and not healthy. I feel satisfied after eating a dosa. I can't think of any food like it. Gentry, from New York, has also worked with other restaurants but she learned making dosas at Hampton.