Lookbook

Inside the kitchen and the dining room

Rotlis off the tawa, kadhi on the boil, khaman out of the steamer before eleven, and the dining room just before the lunch crowd comes in.

05Gujarati unlimited thali · Unlimited · 4 shaak · dal, kadhi, rice

06Kathiawadi unlimited thali · Unlimited · bajra rotla · ringan no olo

07Sunday festive thali · Unlimited · 2 sweets · 31 dishes

08Weekday lunch thali · Fixed · 2 shaak · dal, rice, rotli

09Khaman dhokla · 250 g · green chutney · fried chilli

10Palak muthiya · 250 g · steamed rolls · sesame tempering

11Kanda bhajiya · 250 g · onion fritters · green chutney

12Handvo · 4 slices · rice, dal, bottle gourd

13Kesar jalebi · 250 g · fried to order · saffron syrup

14Churma ladoo · 4 pieces · wheat, jaggery, ghee

15Mohanthal · 250 g · gram flour, ghee, saffron

16Gulab jamun · 6 pieces · khoya · cardamom syrup

Hansaben still tastes the kadhi every morning.

Hansaben and Dilip Shah opened with twelve seats in 1998. Today eight cooks roll about 4,000 rotlis a day, the farsan is made from 6 am, and nothing on the plate is bought ready-made.

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Tomorrow’s shaak, tonight.

Join 9,000 regulars on our WhatsApp list for the next day’s menu at 8 pm.