Sp. Dharti Kadhi

Dharti Kadhi is a traditional Gujarati yogurt-based curry made with curd (or buttermilk) and gram flour (besan), seasoned with spices like mustard seeds, cumin, curry leaves, and dry red chilies. It’s known for its tangy, slightly sweet, and comforting flavor. Often served with bajri no rotlo (millet flatbread) or rice, it’s a staple dish in rural and home-style Gujarati meals, especially popular in regions like Saurashtra. The word “Dharti” symbolizes the earthy, homely roots of the recipe, reflecting simplicity and tradition.

Sp. Churma

Special Churma is a classic Gujarati and Rajasthani sweet dish made from coarsely ground wheat flour, ghee (clarified butter), and jaggery or sugar. The dough is first shaped into small dumplings or rotis, deep-fried or roasted, then crushed and mixed with ghee and sweetener. Often flavored with cardamom, dry fruits, or poppy seeds, special churma is rich, aromatic, and typically served with dishes like dal baati or kadhi. Its grainy texture and warm, indulgent taste make it a festive favorite.

Sp. Lasan Chutney

Lasan Chutney is a spicy and flavorful garlic-based chutney popular in Gujarati and Rajasthani cuisine. Made with crushed garlic, red chili powder, salt, and oil, it has a bold, pungent taste that pairs perfectly with bajri no rotlo, thepla, or traditional meals. Some versions may include lemon juice, cumin, or roasted peanuts for extra depth. It’s known for enhancing rustic, earthy dishes with its sharp and fiery flavor.

Dal Tadka

Dal Tadka is a popular Indian lentil dish made by cooking yellow lentils (usually toor or moong dal) until soft, then tempering them with a flavorful tadka (tempering) of ghee, cumin seeds, garlic, onions, tomatoes, and spices like turmeric and red chili powder. The tadka is poured over the cooked dal just before serving, adding rich aroma and taste. Served hot with rice or roti, dal tadka is a comforting, protein-rich staple in Indian cuisine.

Dal Fry

Dal Fry is a flavorful Indian lentil dish made by cooking lentils (commonly toor or moong dal) and then frying them with a rich mixture of onions, tomatoes, garlic, ginger, and spices like cumin, turmeric, and garam masala. Unlike dal tadka, where the tempering is added at the end, in dal fry, the cooked dal is simmered together with the fried masala, creating a thicker and creamier texture. It’s a comforting dish often enjoyed with jeera rice or roti.

Dahi Rayata

Dahi Rayata is a cooling Indian side dish made with fresh curd (yogurt) mixed with spices and various add-ins like chopped onions, cucumbers, tomatoes, or boondi (crispy gram flour balls). Lightly seasoned with roasted cumin powder, salt, and sometimes coriander or mint, raita helps balance spicy meals and aids digestion. It’s commonly served with biryani, pulao, or parathas to add a refreshing, creamy contrast.

Mix Vegetable

Mix Vegetable is a wholesome Indian curry made by cooking a variety of seasonal vegetables like carrots, peas, potatoes, beans, and cauliflower in a spiced onion-tomato gravy. Flavored with aromatic spices such as cumin, turmeric, garam masala, and coriander powder, it offers a balance of taste, texture, and nutrition. Often served with roti, paratha, or rice, mix vegetable is a staple dish in both home-cooked and restaurant-style Indian meals.

Palak Tamatar

Palak Tamatar is a simple and nutritious Indian dish made with fresh spinach (palak) and tomatoes (tamatar). The spinach is cooked with tomatoes, garlic, green chilies, and basic spices like cumin, turmeric, and salt, creating a mildly tangy and flavorful curry. Rich in iron and vitamins, this dish is light, healthy, and pairs well with roti or rice. It’s a common part of everyday vegetarian meals in many Indian households.

Lasaniya Alu

Lasaniya Aloo is a spicy and flavorful Gujarati-style potato dish made with baby potatoes cooked in a rich garlic (lasan)-based masala. The curry features bold ingredients like garlic, red chili powder, cumin, and tomatoes, often tempered with mustard seeds and curry leaves. Known for its fiery and robust taste, Lasaniya Aloo is a popular dish in Kathiyawadi cuisine and pairs perfectly with bajri no rotlo, rice, or paratha.

Sev Tamatar

Sev Tamatar is a tangy and spicy Gujarati curry made with tomatoes cooked in a flavorful masala and topped with crispy sev (fried gram flour noodles). The gravy is prepared using ingredients like tomatoes, garlic, green chilies, and traditional spices such as turmeric, cumin, and red chili powder. Sev is added just before serving to retain its crunch. This sweet, spicy, and slightly tangy dish is typically enjoyed with roti, thepla, or bajri no rotlo.

Gravy Items

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Sp. Dharti Kadhi

Sp. Churma

Sp. Lasan Chutney

Dal Tadka

Dal Fry

Dahi Rayata

Mix Vegetable

Palak Tamatar

Hara Pyaj Tamatar

Alu Palak

Alu Matar

Alu Tamatar

Suki Bhaji

Lasaniya Alu

Sev Tamatar

Sev Masala

Sev Pyaj

Tamatar Chutney

Bhindi Fry

Bhindi Masala

Chana Masala

Mung Masala

Sp. Kaju Gathiya

Kaju Kari

Kaju Paneer

Paneer Handi

Paneer Kadai

Paneer Bhurji

Paneer Tikka

Matar Paneer

Palak Paneer

Sahi Paneer

Roti

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Bajara Roti

Bajara Butter Roti

Ghehu Roti

Ghehu Butter Roti

Bhakhari

Bhakhari Butter

Sada Paratha

Masala Paratha

Rice

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Jira Rice

Plane Rice

Veg. Pulav

Paneer Pulav

Chaval Fry

Kadhi-Khichadi

Papad

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Raosted Papad

Fry Papad

Masala Papad

Sweet Additions

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Pure Ghee

Butter Milk

Gud

Dahi

Half Dahi