EN 
IT
THE RESTAURANT
GUJARATI
SOME OF OUR BEST DISHES
TAKE A LOOK TO OUR DISHES
DHOKLA
It is made with a fermented batter derived from rice and split chickpeas.
BASUNDI
It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half.
UNDHIYU
It is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India.
PANCHKUTIYU SHAAK
A sumptuous preparation of five types of vegetables cooked in a gujarati style coriander and coconut masala.
SEV TAMETA
A quick but delectable preparation of tomatoes tempered with cumin seeds and ginger, served with sev.
STUFFED BHINDI
For a taste of authentic Gujarati cuisine, have a go at the Stuffed Bhindi Sambhariya.
SOME OF OUR BEST DISHES
TAKE A LOOK TO OUR DISHES
VALOR PAPDI
The Valor Papdi nu Shak is a homely and tasty winter subzi, which tastes great with chapatis. Fresh and juicy valor papdi is cooked with a traditional tempering of mustard seeds, and flavoured with a mix of taste-givers like garlic paste and green chilli paste.
TAMETA MUTHIA
If you want to prepare a vegetable side-dish that is as easy as easy can be, this is the perfect choice for you! select nice and ripe tomatoes to ensure the success of your tamata muthia nu shaak.
RINGNA VATANA
Marinated brinjals combine with green peas to make an interesting subzi! Ringna Vatana makes use of both a spice powder mix and a onion-coriander paste, to make the dish double peppy! Remember to use large brinjals to make this subzi, and cut them into slightly big pieces so they will not become mushy.
VATANA MAKAI
The magic starts with the simple tempering of cumin seeds and proceeds right through till the addition of soft and succulent coconut. Indeed, the Vatana Makai nu Shaak is one of the most flavourful ways to prepare green peas and sweet corn.
STAFF AND CHEFS
TEAM
Don Jhon
Top chef expert in italian cousine
Jessica Silid
Colaborator and staff manager
Albert Sanfer
Expert in ethnical cousine
THE WORDS OF THE BOSS
ABOUT OUR RESTAURANT
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