Re­luc­tant car­ni­vores

SPICE

India Today - - SIMPLY GUJARATI | COVER STORY -

De­lec­ta­ble ke­babs and tra­di­tional Gu­jarati dishes in their ap­pe­tiz­ing non-veg avatar are on of­fer at Spice. Head­ing this taste haven is Chef Sudev Sharma, who is also the man be­hind Dera restau­rant in Chandigarh. Here, you can find Murg Oond­hiyo with papdi, rin­gan and all other veg­eta­bles blended with chicken, and Pa­trani Mac­chi, a fish fil­let cooked to per­fec­tion in ba­nana leaves on a grid­dle. Chef Sharma rec­om­mends their sig­na­ture dish Mo­ge­wala Kukad, a slow-cooked spring chicken sim­mered with fresh mint and fenu­greek flavoured tomato gravy. While there are plenty of op­tions for the her­bi­vores tootake our ad­vice and un­leash the car­ni­vore in­side you.

MUST­TRY DISHES

Beliram gosht, Pun­jabi kadi with mut­ton kofta, and chowk de murg tikke

AV­ER­AGE MEAL FOR TWO Rs 2,000 AT The Gate­way, Near Am­baji Tem­ple, Parle Point, Du­mas Road, Ath­wa­lines, Su­rat

TEL 0261-6697000

The warm lit

in­te­ri­ors at Spice; (right) The sig­na­ture Handi Biryani

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