The gleaming heavy brass plates are lined with 8 katoris(cups) and a mini plate with two spoons. Chaas(buttermilk) is poured in the other glass, it is light and frothy., not masala heavy. I finish as usual instantly in such restaurants and ask for a refill. The starters today are patra and veg cutlet. This is accompanied with sweet tamarind chutney, green coriander chutney, a red spicy garlic chutney, green diced chillies in mustard(spicy), fryums, pickle, onions and papad. Dal dholkl is served in the mini plate. This one is slightly sweet and I can taste Apple. I’m right when our server confirms my guess. The cutlet is potatoes and peas filled, nice with the three chutneys. I ask for two more pieces.
The next server comes to fill the first four katoris with gravies. The Dahi Bhendi( okra in curd) is tart and mild. The tava subz is spicy with babycorn, carrots and bell peppers. The potato gravy is also spicy but tangy too and I like it the best and so does my Singaporean. Sumer informs us that this dish is a Goanese Aloo. Wow! Our two guests prefer the Jaisalmer ka vatana( chickpeas), it is mildly sweet and has lots of jeera and herbs. The next two katoris are for the dals, I opt for the meethi kadi and meethi dal. The others prefer the spicier version. The staff fill our last two katoris with today’s mishtan.
My highlight is the Farata - a cabbage paratha. Again seconds are requested for this delicious interesting twist that goes well with the kadhi and the diced chilly. Kichdi with ghee and dal rounds up our meal. I have another glass of chaas and some more Faratas and Rotlas.