Well-spiced, intensely flavored Nepali food; a menu offering steamed leafy greens, brown rice, tofu, and dahl; seasonal specials from farmers market vendors: that's the gist of Dobhan's perfection.
When I say Indian food, you may invision heavy curries, flatbreads dripping with ghee, an overloaded stomach, and a night spent on the toilet. However, combined with the lighter Tibetan cuisine and twisted with a modern viewpoint, Dobhan offers fresh, light, and exceptionally healthy dishes including an entire menu page devoted to vegetarian and vegan options.
I always opt for the small plate of Hariyo as an appetizer—an almost giftwrapped package-like square of steamed Asian greens including bok choy and mustard sprinkled with tamari and sesame seeds which lend a tang of umami that complements but doesn't overwhelm the natural flavor of the greens.
Earthy, bountiful in toothsome garbanzo and white beans as well as lentils, not overly spiced, simmered with tomatoes and sprinkled with basil, the dahl at Dobhan never fails to please the legume lover in me.
Amidst a 7-dish cornucopia of tantalizing vegan-friendly dishes such as coconut-crusted tofu, Moroccan tagine with almonds and couscous, and a seitan-vegetable saute, the Tofu Buff caught my hungry eye (or perhaps rather, my stomach). Served alongside a pile of short-grain brown rice, this mix of sweet caramelized onions, crunchy snow peas and zucchini, meaty mushrooms, ever-so-slightly wilted baby spinach, and strips of hearty marinated tofu formed a delectable vegan entree. If I could somehow accurately describe the amazingly savory mix of Nepali spices that permeated the tofu, believe me I would, but after slowly chewing piece after piece of drool-worthy soy and mulling carefully over each bit, I still haven't the slightest idea of which ingredients created this magical tofu. You'll have to trust me—the best tofu in Madison.
See pictures and more info at my blog: http://farmersmarketvegan.wordpress.com/2011/08/25/dobhan-review/