Bhojan a place for home style and authentic preparations from different corners of Gujarat; gives the tourists and local residents a true feel of the place. In North Gujarat, the food is non spicy and less oily, this region is famous for thalis which consists of rice, dal, curry, vegetables, sprouted beans, farsan, pickles and chutney. There is Kathiwada, where pulses dominate most preparations and sweetmeats are made of gur (jaggery). Kutch cuisine uses more milk products and kadi. Khaman Dhokla and Doodh Pak are the specialty. And then in South Gujarat; plenty of rainfall ensures good vegetables especially in Surat. Undhyoo and Paunk are the famous delicacies of this region.
The chefs have taken great pride in designing there from the above mentioned regions, which changes for every meal session. Sit in air-conditioned comfort, and let the service start. The Farsan (Green peas gughra patties stuffed with green peas and nuts, the Khandvi gram flour batter cooked and rolled tempered with mustard seeds and white sesame seeds, the Patra steamed fried colocasia leaves are stuffed with a spicy mixture and the Khamam Dhokhla gram flour and yoghurt fermented steamed cake tempered with mustard seed, chillies) to name a few. Yes the sweet comes along with the mains, so get ready for some Jalebis or the Doodh Paak which is a semi-thick mithai, with the goodness of milk. The preparations change but you may rest assured that a choice of two will always be placed on your thali.
The waiters then begin to fill in those numerous katoris, the shaak and daal. The Oondihiyu (Vegetables cooked in a delectable mix of curd, coconut and spice powders), the Gujrati curry (sweet and spicy curd mixture thickened with gram flour),Karela Batate Nu Shaak (bitter gourd, potato spiced with cumin seeds, asafetida, mango powder), Bhindi Sambariya, Padwal Bharela there is a vast repeptoire to be selected by the kitchens. One flavored rice is a must like the Gujarati Masala Bhaat. This is a Gujarati version of the ubiquitous vegetable pulao, which gets a very luscious aroma and taste due to the cooking together of rice veggies and ghee. The meal is not complete without hot variations of the Gujarati-styled breads reaching your table. A choice of rotla, thepla, puris to name a few. Add the pickle, papad and chutney to that and your thali is full and believe you me there is unlimited helping too. The restaurant does tend to get crowed and noisy, it is a popular place after all. But don’t let that faze you… focus on the food. Believe me it is pure indulgence.
