Kathiawadi cooking is built around a short list of ingredients used with confidence: bajra, garlic, chilli, buttermilk and ghee. It is not subtle food, and it is not supposed to be.
Order this first
- Bajra no rotlo with white butter and lasan chutney
- Sev tameta — sharp, sweet, eaten with rotla
- Baingan no olo, smoked properly over a flame
- Chaas, always, with everything
Why highway kitchens are good
Places on this road cook for people who eat here every week. That volume keeps the oil fresh and the batches small, and it is the reason a roadside thali in Saurashtra is often better than a city one.