Authentic Indian Vegetarian Dine In Menu

3 Seasonal Gujarati Sabjis (Sukhi Bhaji, Rasavala Shak, Kathol of day), Gujarati Sweet Dal, Sweet Kadhi, Phulka Rotlis or Puri, Farsan (Dhokla/Khandvi), Rice, Sweet of day, Chaas, Papad & Pickle.

Ringna No Olo (Charcoal smoked eggplant), Sev Tameta Nu Shaak, Desi Chana Masala, Kathiyawadi Kadhi, 2 Bajra Rotla with pure Makhan (butter) & Gol (jaggery), Rajwadi Khichdi, Masala Chaas & Garlic Chutney.

Strictly prepared with NO onion, NO garlic, and NO hing. Includes 3 satvik curries (Lauki chana dal, Bhindi masala, Gobi tamatar), Satvik dal, Satvik kadhi, phulka rotlis, jeera rice, sweet, and pure butter milk.

Zero root vegetables (no potato, onion, garlic, carrot). Fresh Dudhi kofta, Kela Methi Nu Shaak, Moong dal, Jain Kadhi, hand-rolled rotlis, plain rice or Jain khichdi, papad, and fresh curd.

Tender yellow moong lentils and fragrant rice tempered in cow's desi ghee, whole cumin, cinnamon, cloves, green peas, and fresh turmeric. 100% onion and garlic free.

Rich spiced khichdi layered with mixed seasonal vegetables, peanuts, mustard seeds, curry leaves, and a touch of dry red chillies. Served with warm Kathiyawadi kadhi.

The ultimate comfort food. Split green gram, basmati rice, sea salt, and golden turmeric cooked to a silky texture. Minimum oil, mild, gentle on digestion.

High-protein blend of Toor, Chana, Moong, Masoor, and Urad lentils slow simmered with basmati rice, mild warming ginger, and hing tempering.

Nutritious farm fresh spinach puree blended into moong khichdi with tender cubes of malai paneer and sweet corn kernels.

A festive combo with steaming hot masala khichdi, sweet Gujarati kadhi, 4 crispy fafda strips, and shredded papaya sambharo relish.

Fire-roasted large purple eggplants mashed and sautéed with green garlic, spring onions, fresh tomatoes, and rustic Saurashtra spices.

Sweet, tangy, and spicy tomato gravy seasoned with mustard seeds, curry leaves, and topped with crunchy ratlami sev.

Rich Surti preparation of surti papdi, purple yam (kand), baby potatoes, sweet potato, and spiced fenugreek methi muthiyas simmered gently.

Tender whole baby okra slits packed with roasted besan, crushed peanuts, dry coconut, cilantro, and fragrant coriander-cumin powder.

Grilled soft paneer cubes cooked in a satin tomato-cashew reduction with mild fenugreek leaves (kasoori methi). No artificial red coloring.

Blanched tender spinach leaf puree simmered with cottage cheese, cumin, mild green chili, and a dash of farm fresh cream.

Whole black lentils (urad) and kidney beans (rajma) slow cooked overnight with ripe tomatoes, butter, and gentle aromatics.

Plump kabuli chickpeas simmered in an aromatic dark roasted spice reduction with pomegranate seeds and dry mango powder.

Raw green plantain slices cooked with fresh bitter fenugreek greens, jaggery hint, cumin, and mild whole spices.

Tender bottle gourd cubes gently cooked with split Bengal gram in a light cumin-turmeric broth. Very light on the liver.

Kofta dumplings crafted from raw green plantain and fresh paneer in a golden cashew-tomato gravy free of root vegetables.