In a dry land with few fresh greens, cooks built curries from yoghurt, gram flour, lentils and dried beans. The results are tangy, rich and deeply satisfying.
Kadhi and gatte
Kadhi is a yoghurt and gram-flour curry, often with soft pakoras. Gatte ki sabzi uses steamed gram-flour dumplings in a spiced gravy. Both are eaten with rice or hot roti.
Ker sangri and panchmel dal
Ker sangri combines wild desert berries and long beans, tempered with spices. Panchmel dal blends five lentils for a rounded, earthy flavour, traditionally with baati and churma.
How to enjoy them
Eat them hot with ghee, a little pickle and fresh onion. Share several dishes, so you can taste the range.
The role of yoghurt and spice
Yoghurt gives body and tang, gram flour thickens, and tempering of cumin, mustard seed and red chilli finishes it. The balance changes from home to home.
Pairing and serving
Serve kadhi hot with plain rice and a dry vegetable. Gatte pairs with bajra roti. Ker sangri sits well with phulka and a little ghee.
Where the dishes come from
Many came from the cooking of desert communities who stored dried ingredients for the long dry season, as well as from royal kitchens that refined them. That is why simple ingredients taste so layered.
Come and taste it. Visit the restaurant page or book a table, and tell us your dietary needs on WhatsApp.
Frequently asked questions
Are these dishes spicy?
They can be, but they can also be mild. Ask for your preferred level.
What goes best with them?
Bajra roti, plain rice, phulka or baati.
Are they heavy?
They are rich, so share dishes and add a light salad.
Can I ask for a vegan option?
Many dishes use ghee or yoghurt, but plain dal, bajra roti with chutney and some vegetable dishes can be made vegan. Ask the team.
