Gujarati Farsan
19th October at 12:30 pm

Presented by Dinesh Maharaj

Starters

Dudhina Thepla (white gourd)
Safed Dhokla
Pari
Sabudana Vada
Methi Gota (pakoras)

 

Main Course

Jeera Rice
Mulami Kadhi (kadhi with radish)
Khatti-Mithi Dal
Mixed Bharelu Sak (mixed vegetables)
Batata nu Sak (special Gujarati potatoes)
Kobichna Muthia (steamed gram dumplings with cabbage)
Raivala Kakadi Raita (cucumber raita with mustard)

Dessert
Kesar Shrikhand
Dudhina Halva (made with milk and white gourd)
Meva Lapsi (dalia with sugar and mixed nuts)

Paan

Rs.250/- + 10 % Service Charge + 12.5 % VAT

Gujarat has a large Jain community who as practitioners of non-violence, have developed an extremely refined vegetarian cuisine.  The typical thali (plate) contains innumerable small bowls, filled with vegetables, lentils, crisp farsans or snacks, pickles, chutneys, rotis and sweets.  In  a thali meal one can experience  a delicate balance of flavours – sweet and sour, salty and spicy, crisp and soft, low fat and deep-fried, which makes this one of most sophisticated cuisines of India. Rotis are made from millet, the staple grain of Gujarat which is very nutritious and jaggery or sugar is used to sweeten every dish. The food is seasoned with mustard, fenugreek, thyme and asafoetida which is used both for flavour as also for digestion. 
Dinesh Maharaj is a well known caterer among Delhi-based Gujaratis.