Build Your Own Thali

Pick two entrees and one dal/lentils to go with roti (bread), rice, salad, raita (yogurt) and a dessert.

Chole Bhature

Originated in Punjab in northern India. It used to be a heavy breakfast dish but is now eaten at any time. A spicy chickpea curry cooked with onions, tomatoes, and spiced gravy, accompanied by fermented, all-purpose flour bhature (fried puffed bread), chopped raw onions, and a slice of lime on the side. There are various versions of Chole Bhature all around India and this is our take on it – a spicy and flavorful feast for your taste buds.

Pav Bhaji

A very popular dish from the streets of Mumbai that is a favorite of almost everyone. A medley of mashed vegetables (potato, cauliflower, green peas, green peppers, beetroot, tomatoes) cooked on a flat cast iron pan with garlic, ginger and our homemade Pav Bhaji Masala. A must-try dish served with buttered dinner rolls (Pav), lime wedge and chopped onions.

Puri Bhaji

Popular on railway platforms or as a packed lunch on trains. This dish is largely eaten for breakfast or lunch. The Bhaji is potato and spices, sautéed with oil, and served with two fried pieces of whole wheat bread.

Undhiyu Puri

Undhiyu is a masterpiece from the region of Gujarat. “Undhu” in Gujarati means “upside down” and that is how this dish was traditionally cooked – underground upside down in earthen pots fired from above. It is a seasonal preparation since some of the vegetables used only grow in winter along the southern coastline of Gujarat.

It is a little slice of sweet and savory heaven. Boiled vegetables (toor beans, papdi beans), deep-fried vegetables (potato, yam, eggplant, carrots, plantain) and Muthiya (chickpea flour and fenugreek leaves shaped in balls) are all mixed together and pan-fried with oil, water and cilantro. Served with two deep-fried whole wheat “puris.”