Gujarati & Rajasthani Mains (GF)

Gatte ki Sabzi

Gram flour dumplings cooked in a spicy yogurt base gravy. Tangy.

Kaju Karela (V) (N)

Crunchy fried bitter gourd tossed with jaggery, poppy seeds, cashew nuts and special spices

Vatana Bateta (V)

Combination of potatoes and green peas cooked with curry leaves, ginger, green chilli, lemon juice and coriander gives distinct flavour to this dish

Ringan no Oro (V)

Char grilled aubergines mashed and cooked with fresh tomatoes, spring onions and spices

Lasaniya Bateta (Hot) (V)

Garlic flavoured potatoes sauteed in onions, tomatoes and spices

Kela nu Shaak (mild) (V)

Ripe bananas sautéed with turmeric, asafoetida, curry leaves, lemon juice and various spices. Sweet and tangy combination makes it a delectable dish to go along with fulka rotli

Vegetable Jaipuri (CV)

Vegetable dish cooked in special Sanskruti gravy with aromatic rajasthani spices. A rich dish from rajasthani cuisine