Gujarati Special

Gujarati Special

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the taste of gujarat

“Maharashtrian Dishes are not just tempting but lip smacking & delicious too. These dishes are full of flavors and spices. Some people find Maharashtrian food a little hot and spicy, but still can’t keep away.The mid-western state of Maharashtra in India is home to popular cities like Mumbai and Pune. This state has a beautifully merged touch of coastal and central plateau tastes.

Maharashtrian cuisine is cuisine of, those from the state of Maharashtra. Where food is concerned the range and variety are plenty and tongue tickling. Here you will find strong aromas of spices – like black Maharashtrian masala as well as garlic and ginger in abundance. Maharashtrian curries are usually on the watery side and called Rassa and not thick like the curries from the North.”

  • HIRVI VANGI CHI CURRY (GREEN EGGPLANT)

    This blissful dish consists of a round, hollow fried crisp home made Puri that is stuffed with a mixture of black chickpeas, potatoes, Special spices, tamarind chutney and most importantly spicy water made of our Special blend of Species – Pani, you ever had it before & let the ingredients inside it do the magic….(10pcs)

    $1.95

  •  LAL VANGI CHI CURRY (RED EGGPLANT)

    This is another favourite chaat in Indian streets. As the name indicates is sev topped on puris or papdis, along with potatoes and special chutneys. Tangy, crisp and tongue tickling are some words that come to my mind when I think of sevpuri. The very thought makes my mouth water as I reach out to make this delicious chaat! (1 plate)

    $2.70

  • BHARLI VANGI (STUFFED EGGPLANT)

    Small eggplants stuffed with a sweet and spicy, peanut flavoured mixture drawing out all the authentic flavours of Maharashtrian cooking. The eggplants have to be cooked over a slow flame with utmost care in order to preserve the natural flavours of this dish.

    $2.70

  • GREEN CHILLI THECHA

    A classic Maharashtrian accompaniment, the Green Chilli Thecha goes best with bhakri, A delectably spicy combo of green chillies, garlic, peanuts and coriander, the thecha can be ground in a mixer but will taste even better if you patiently crush it in a mortal-pestle!

    $2.95

  • MUTHA CHI AAMTI (BLACK MASALA AAMTI)

    Flour crisps with spiced potato, chickpeas topped with yogurt and special tamarind-date chutney & garnish with fresh coriander.

    $2.95

  • PURI-BHAJI 

    The simplicity is what lures one to this recipe! So easy yet unbelievably flavourful, the Batata chi Bhaji is a no-fuss preparation of potatoes perked up with the traditional Maharashtrian tempering of cumin seeds, curry leaves and green chillies, with crushed peanuts for crunch, aroma and an irresistibly nutty flavour.

    $3.95

  • JHUNKA-BHAKAR (PITHLA-BHAKAR)

    Its a staple food of rural Maharashtra. Traditional Maharashtrian and spicy, the Zunka is considered by many as a dry version of the famous pitla.

    $2.70

  • VARAN-BHAAT

    Waran is a simple boil toor dal,dressed with some curry leaves and a sprinkling of salt and turmeric. This dal is served with some fresh steamed rice (bhaat). The duo of the dal and rice is eaten with the mandatory dollop of ghee (toop), a wedge of lemon (limbu) and some salt (meeth) on the side. Thus we have the glorious platter of Waran-Bhaat-Toop-Limbu-Meeth, the magic words that transport the Marathi soul to simpler times

    $2.95

 

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