Khaman
TSh 7,000
This Gujarat specialty is made from ground chana dal (split chickpeas) or chana dal flour (besan). The powder is soaked in water, and it is then combined with additional ingredients such as yogurt, spices, and leavening agents. The mixture is then steamed or baked until set.
The dish is usually served sliced into squares and comes topped with black mustard seeds, chopped cilantro, and desiccated coconut. It is enjoyed as a snack, and it is often served with chutneys. Although khaman is sometimes confused with dhokla, the latter is usually made with the addition of rice.
Masala Idli
TSh 10,000
Masala Idli is a delicious and innovative dish that transforms traditional South Indian idlis into a flavorful and spicy snack or breakfast option. Idlis are steamed rice cakes made from fermented rice and lentil batter, and when combined with a zesty masala mix, they become Masala Idlis—a delightful treat enjoyed across India.
To prepare Masala Idli, leftover idlis or freshly steamed idlis are cut into bite-sized pieces. In a pan, mustard seeds, cumin seeds, and curry leaves are tempered in oil to release their aromas. Chopped onions, green chilies, and bell peppers are then sautéed until they turn tender and lightly caramelized. A blend of spices like turmeric powder, red chili powder, and coriander powder is added to the vegetables for a burst of flavor.
The bite-sized idli pieces are then added to the spiced vegetables and gently tossed together until they are well-coated with the masala. Fresh coriander leaves and a squeeze of lemon juice are added at the end to enhance the flavors.
Masala Idli is a versatile dish that can be enjoyed as a snack, breakfast, or even as a side dish. It’s a creative way to use leftover idlis and transform them into a spicy and satisfying treat.
Poha
TSh 7,000
Poha, also known as flattened rice or beaten rice, is a popular and nutritious breakfast dish in India, particularly in the western states like Maharashtra and Gujarat. This light and flavorful dish is made from flattened rice flakes that are gently cooked with onions, potatoes, peanuts, and an assortment of spices.
The history of Poha dates back to ancient times when flattened rice was a convenient and nutritious food item, especially in regions with rice cultivation. Over time, it evolved into a versatile dish enjoyed as a breakfast staple or a light snack.
To prepare Poha, the flattened rice flakes are first rinsed briefly to soften them, then drained and set aside. In a pan, mustard seeds, cumin seeds, and curry leaves are tempered in oil to release their aromatic flavors. Chopped onions, green chilies, and potatoes are added and sautéed until tender. Turmeric powder, salt, and sugar are then added for seasoning, followed by the softened flattened rice flakes. The mixture is gently stirred to combine all the ingredients and heated through. Finally, fresh coriander leaves, lemon juice, and roasted peanuts are added as garnish and additional flavor.
Poha is enjoyed hot and is often served with a side of fresh coconut chutney, yogurt, or a wedge of lemon. It’s a comforting and nourishing dish that is not only delicious but also quick and easy to prepare, making it a favorite choice for busy mornings or lazy weekends.
Upma
TSh 7,000
Upma is a wholesome Indian dish made with dry semolina or rice flour, cooked into a thick porridge. Traditionally served hot for breakfast, its taste is slightly bland, so various nuts, beans, and spices such as turmeric and chiles are commonly added to the dish in order to improve its flavors.
Upma originated in South India, but gained popularity over the years, and is now commonly found throughout the country. It is said that no upma is the same, since every South Indian cook will make it differently, and there are numerous variations of the dish, such as upmas prepared with grated coconut instead of onions, or upmas with corn and milk.
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