Thali at Panchavati Gaurav is visually vibrant with different hues on your plate, writes GITA HARI.
Gujarati and Rajasthani thali restaurants are a fitting treat to lovers of balanced and hearty vegetarian meals. And also provide a respite if your palate is often assaulted by Punjabi food at restaurants with Indian cuisine. A visit to Korum Mall in Thane had us checking out Panchavati Gaurav located on the second floor. Neat and bright interiors with niches that display colourful Rajasthani relics enhance the less-is-more-interior concept.
Manager Ashok Singh welcomes the guests as he ushers them to their preferred table. Shoppers and multiplex frequenters often find thali meals filling and all-encompassing as you need not bother about ordering salads, papads or a drink (masala chaas comes with thali) separately. Besides the assurance of dishes being prepared in Sunflower oil or desi ghee puts your scepticism at rest and the price of Rs.390 per thali inclusive of tax again is a value for money offer.
Thali at Panchavati Gaurav is visually vibrant with different hues on your plate. Greens, subzi in red gravy, yellow dals, beetroot-carrot salad, pickle, mint and sweet-n-sour chutneys, kadhi, papad and more mouth-watering items were served in quick succession as a battery of waiters ensure that your thali is always replenished.
Khandvi and Veg Cutlet were the farsans (starters) of the day. We found the khandvis here uniquely coated with sesame seeds providing that crunch to every bite of the silken khandvi. Their all-time special Dal Baati Churma is unflappable. We start with sweets as is customary. Wish Sevaiya Halwa had some kesar colour in it to pep up the sweet lover’s trance but I fail to understand why a western dessert like fruit custard is a part of the thali menu.
Tandaliya Bhaji contains the highly nutritious amaranth/chenopodium/bathua leaves in onion-garlic preparation, tasted moist and delicious with ghee smeared fulkas. Aloo Patal had a hint of spice with no-onion no-garlic curry of potato chunks swimming in yellow gravy. Finding a couple of non-Rajasthani dishes is a bonus since it helps to juggle your appetite with diversified relish. For instance, Matki Usal is one such dish of Maharashtrian lentil preparation with a healthy combination of sprouts flavoured with goda masala. Another dish is the popular north Indian one – Mix Veg Paneer with the regular Punjabi red gravy smothering vegetables and cottage cheese cubes.
A choice of breads like with a sprinkling of ghee – soft Fulkas, faintly sweet Biscuit Bakri and aloo stuffed Rotlas made for a good variety. No thali is complete without dal and kadi so here we go with spicy Rajasthani dal, sweet Gujarati Dal and Rajasthani Kadi with onion slices. Wind up with steamed rice and dals or mungdal Khichdi with a swirl of desi ghee, pickle and papad.
Swift and attentive service (some may find it intrusive as all the waiters are constantly looking at your plate) and delicious dishes makes dining at Panchavati Gaurav a quick affair and you are done with your thali meal within half-an-hour. Check it out!
Price: VFM (Value for Money)
3 large Potatoes
1 medium Tomato
¼ tsp Haldi powder
¾ tsp Red Chilli powder
½ tsp Jeera
A sprig of Coriander leaves
Salt to taste
3 tsp Oil
Peel the potatoes and cut them into cubes. Set aside chopped tomatoes. Heat oil in a pan. Add cumin seeds and when they pop add red chilli powder, haldi powder and cubed potatoes. Cook with 1 glass of water till almost done. Introduce tomatoes and cook till it becomes squishy. Add salt and chopped coriander leaves. Adjust water and let it boil. Serve hot with rotis.
2 bunches Tandilya/amaranth leaves
2 small Sliced onions
1 small Sliced tomato
A few Garlic pods
Salt to taste
2 tsp Oil
Wash, chop amaranth leaves. Heat oil in a pan and sauté onion till it sweats (not pink or brown) and garlic pods. Add tomatoes and stir them together. Now introduce the leaves. Add salt and mix them together till it is done. Serve with fulkas.