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| An
Urban Heritage Hotel |
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| Agashiye |
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| The
Green House |
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| The
Lotus Pool |
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| Mangaldas
ni Haveli |
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| Agashiye
- Food & Menu |
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| MENU
AT AGASHIYE |
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MENU
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Monday
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Tuesday
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Sarbat
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Jamfal, Bit nu Sarbat
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Kothmir Fundina
nu Sarbat
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Salad
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Lela Chana, Capcicum,
Paneer , Singoda
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Muda, Gajjar, Kakdi,
Tameta, Singoda
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Shaak
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Bataka ni suki
bhaji, Sarso nu shaak, Flower - Vatana
& Tameta nu shaak, Rasawali Khati
Methi Tuwair
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Rasawala bataka
tameta, Valor - dana- muthiya nu shaak,
Lela masala wala tidoda, Dahiwada
mung.
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Farsan
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Chattam Vada, Flower
no Handvo
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Bataka - Vatana
na samosa, Chola - methi na dhokla
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Sweet
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Apple Jalebi, Pista
Shrikhand
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Garam Mohanthal,
Orange basundi
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Rice
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Kaju draks walo
Bhat / Mag ni fotrawali dal ni Khichdi
/ Gujarati Dal / Lelva wali kadhi
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Taj Laving Walo
Bhat / Mag ni fotrawali dal ni Khichdi
/ Gujarati Dal / Tuvar dana wali kadhi
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Roti
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Fulka Roti / Makai
Rotla
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Fulka Roti / Pudla
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Deluxe
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Deluxe
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Bajri nu khichu
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Makai nu Khichu
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Aloo Chat
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Idli Chat
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Sarewada Platter
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Sarewada Platte
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Wednesday
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Thursday
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Sarbat
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Paka papya &
limbu nu Sarbat
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Aadu -Limbu nu Sarbat
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Salad
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Fangawel kathol
- Kakdi - Tamera
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Mogari, Jamfal,
Kakdi, Tameta, Singoda
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Shaak
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Rasawala Bataka,
Panchkuti Shaak, Flower - Vatana -
Tameta nu shaak, Dahiwala Chola
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Tal - shingdana
- bataka nu shaak, Udhiyu, Cobig -
Capcicum - Vatana nu shaak, Chuti
mogar dal
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Farsan
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Ratadu Wada
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Tuvar dana ni kachori,
Patra
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Sweet
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Rajwadi bundi, Khajur
- Anjeer ni vadhmi
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Jalebi, Sitafal
Basundi
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Rice
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Lela kopra walo
Bhat / Mag ni fotrawali dal ni Khichdi
/ Gujarati Dal / Besan Kadhi
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Gatta Walo Bhat
/ Rajwadi Khichdi / Gujarati Dal /
Besan Kadhi
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Roti
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Fulka Roti / Methi
Thepla
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Fulka Roti / Puri
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Deluxe
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Deluxe
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Ratadu Wada, Palak
Methi na muthiya
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Khata Dhokla
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Dahiwada
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Bundi Chat
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Sarewada Platter
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Sarewada Platter
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Friday
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Saturday
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Sarbat
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Painepal - bit nu
Sarbat
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Jamfal - bit nu
Sarbat
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Salad
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Rajma , lela muda,
Kakdi, Singoda
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Lela Chana, Gajjar,
Capcicum, Bit, Dadam, Singoda
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Shaak
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Rasawala Bataka
tameta nu Shaak, Surti ravyai, Tuvardana
nu Shaak, Flower - Vatana - Tamera
nu shaak
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Leli methi wala
Bataki, Ringan nu barthu, Mix baji,
Mix Kathol
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Farsan
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Lela Chana na pakoda,
Safed Dhokla
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Khata Dhokla
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Sweet
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Mund dal Shera /
Anjeer Basudi
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Malpuva , Orange
Basundi
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Rice
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Paneer walo Bhat
/ Gujarati Dal / Mag ni fotrawali
dal ni Khichdi / Besan Kadhi
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Jeera Walo Bhat
/ Gujarati Dal / Vaghareli Khichdi
/ Besan Kadhi
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Roti
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Fulka Roti / Fudina
Parotha
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Fulka Roti / Bajri
na rotla
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Deluxe
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Deluxe
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Dudhi na muthiya
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Mung dal khichu
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Aloo Chat
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Papdi Chat
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Sarewada Platter
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Sarewada Platter
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Sunday
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Sarbat
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Gajjar , bit nu
sarbat
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Salad
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Gahu na fada and
mogri
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Shaak
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Rasawala Bataka
- Tameta / Undhiyu / Turiya - vatana
nu Shaak / Masala Rajma
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Farshan
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Lelva Kachori
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Sweets
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Kesar Jalebi / Sitafal
Basundi
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Rice
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Jira Walo Bhat /
Gujarati Dal / Mag ni fotrawali dal
ni Khichdi
/ Besan Kadhi
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Roti
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Fulka Rotli / Puri
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Deluxe
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Mung dal Khichu
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Bundi Chat
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Sarewada Platter
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BACKGROUND
ON GUJARATI FOOD :
Gujarati food belongs to four distinct regions
- Saurashtra, Surat, Ahmedabad and Kutch -
The styles of cooking are different in different
parts of the state, based on the availability
of various vegetables and grains. Food availability
varies from region to region, e g, Kutch in
the west is a desert and fresh green vegetables
are almost non-existent. However, in this
region the wealth of the people is their cattle,
and milk and milk products constitute the
basic ingredient in many Kutchi preparations.
The eastern belt of the Gujarat border is
a hilly region and the staple grain here is
maize. Each region has its own style of cooking,
its own masalas (spices) and its favorite
ingredient too. Even where the basic ingredients
such as the vegetables and cereals remain
the same, spices vary, giving an entirely
different flavor to each food. |
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| Saurashtra | Surat
| Ahmedabad
| Kutch |
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Saurashtra
:
In Saurashtra, the main grains are bajri,
jowar, and wheat and these make up the staple
diet there. In winter the people consume more
of bajri, while summer sees them switch over
to wheat. It would then be either bajri na
rotla or gehun ni rotli. - Vegetables, pulses,
rice and dal are accompaniments. Food here
is usually spicy, using mainly red chilly
powder. It is high in oil. It is often flavored
with garlic. The main sweet dishes of this
region, without which a Gujarati never gets
up satisfied after a meal, are sukhdi, jalebi
and sheero to name a few.
Surat :
Surti food is popularly known as Surti Jaman.
This region has fertile soil, fresh green
vegetables and fruits are available in plenty.
All kinds of beans, gourds, leafy vegetables
and fruits make up the diet and there are
many combinations of various vegetables in
the meals. The diet consists more of bajri
in winter and wheat in summer. Surti cooking
is characterized by the use of green chillies
rather than red chilly powder. The vegetable
preparations thus retain their green color.
The famous Surti vegetable is the undhiyu,
a mixed vegetable prepared only in winter,
flavored with fresh coconut, coriander and
garlic. And then there are the popular sweets--Surat
ni ghari, sutarfeni and ghebar.
Ahmedabad
:
Characteristic of food in an Ahmedabadi thali
is the sugar added to almost every preparation.
Rotli-shak and dal-bhat are the four standard
foods that are found in an Ahmedabadi thali.
There are variety of vegetables and fruits
available here, more so because Ahmedabad
is a large city and what cannot be grown locally
is still available. Pulses or kathod are also
eaten with relish here. Some of the more popular
snacks here are the jalebi-ganthiya. While
jalebi is a popular sweet, the traditional
lakadsi ladoo is a sure winner. Other sweets
are the boondi ladoo and the churma ladoo.
Kutch :
Kutch, given its arid land does not see too
many green vegetables. People in this area
usually dry whatever vegetables they can throughout
the year. This practice has in fact given
Kutchi food a lovely flavor that is entirely
its own. The staple grain here is bajri. Khichdi
and kadhi were the standard dinner all through
the month except on a couple of days in times
gone by. Like Saurashtra, people in Kutch
too own herds of cattle and milk and milk
products form the basis of many of their dishes.
Their diet consists of fresh butter, butter
milk and ghee. The kadhi, made from butter
milk is enjoyed more than dal. The favorite
sweet of the Kutchi udadiyu.
Food habits and cooking styles in Gujarat
can also be divided based upon religious grounds
like the Jain rasoi or the Brahmaniya rasoi.
Given the rich diversity of the state, many
more classifications are possible. We believe
it is only a matter of time before a generation
will come that will not even be aware of these
regional divides. And this will be attributed
largely to the love of the Gujaratis for delicious
food and their openness to try out foods of
different origins and assimilate them in their
day-to-day diet. |
| Top |
| BACKGROUND
ON GUJARATI FOOD | MENU
AT AGASHIYE |
| MENU
AT AGASHIYE : |
| A
full meal includes a sweet, a salty snack
called farsan in local parlance, a choice
of rotis or Indian breads, four vegetable
preparations, a salad platter, dal made of
pulses, kadhi a sweet and sour preparation
made from butter milk, and khichdi prepared
from rice. All items served are essentially
Gujarati. |
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JUICE
Nariyal Adu Limbu : Tender coconut water
flavored with lemon and ginger. |
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FARSAN
/ BITINGS
Capsicum Finger
Capsicum, stuffed with spiced mashed
potato mixture and deep fried. |
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SALADS
Cucumber-Peanut-Mustard : Cucumber,
peanut, mixed pepper salad with mustard
dressing. |
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ACHAAR
AND CHUTNEYS (Pickles and sauces/dips)
Kharek-Raisins Achaar in Methiya
Masala
Dried dates and raisin pickled in coarsely
ground dried fenugreek seeds and red
chilly powder.
Kachi Keri Achaar
Pickled raw mango. |
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VEGETABLES
Panchwati [tindola-parwal-green
eggplant- watana-muthiya-valore]
Five vegetables cooked together with
fresh coconut & coriander leaves,
kidney beans and gram flour dumplings.
Bhindi Stuffed with grated paneer
Ladies finger stuffed with cottage cheese |
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ROTI
Bhakhri
Hot, thin Indian bread made from coarsely
ground wheat flour and milk, cooked
on a griddle.
Gobi and pudina paratha
Hot, thin Indian bread made from wheat,
mixed with cabbage, flavored with fresh
mint leaves and roasted in clarified
butter. |
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MITHAI
Mango Shrikhand :
Mango Shrikhand with fresh Alpanco mango
pieces. |
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DAL
(Split beans)
Dhako dal
Thick liquid preparation of
split red gram beans with yam, colocasia
leaves, fenugreek leaves, dried dates
and groundnuts seasoned with Indian
herbs, mildly spiced. |
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PAPADS
Lijjat
Rostade papads made from split black
gram beans. |
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ALOO
Rasa walla Bataka
Potatoes in a sweet and sour gravy made from
molasses and tamarind - a customary preparation
in most Gujarati households.
OR
Tal Sing Bataki :
A protein-rich combination of potatoes, peanuts
and sesame. |
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KATHOL
Dahi Wala Hara
Channa :
Green chick pea cooked in yogurt and flavored
with green herbs and spices. |
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CHAAT
Palak Papdi Chaat [palak in curds-papdi-aloo-chutney]
Spinach strips in yogurt, deep fried wheat
canapes and potato combined into a snack flavored
with sweet and sour chutney. |
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RICE
Padya Bhat :
Rice wrapped in leaves and served hot.
Khichdi
KADHI (Seasoned beaten sour yogurt)
Plain Kadhi : Curd shorba made from fresh
buttermilk, seasoned with cumin mustard seeds,
fenugreek seeds and curry leaves. |
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ANJIR
ICECREAM
Anjir
Pieces of figs in hand made ice cream. |
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