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Tangy, aromatic Kolmi no Patio with soft rotli and fresh kachumber – a protein-packed, gut-friendly delight!

A classic Parsi prawn curry bursting with sweet, sour, and spicy flavors. Tender prawns are cooked in a thick, tangy tomato-onion masala, making it a perfect accompaniment to simple dal and rice.
Serving size: 1 cup

A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
Serving size: 2 rotlis

A quintessential Gujarati onion salad, Kanda nu Kachumber is a crunchy, tangy, and spicy relish that instantly elevates any meal. Made with a handful of fresh ingredients, this raw salad comes together in just 10 minutes, offering a refreshing contrast to rich curries, dal, and rice.
Serving size: 0.5 cup



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Tangy, aromatic Kolmi no Patio with soft rotli and fresh kachumber – a protein-packed, gut-friendly delight!
This gujarati dish is perfect for dinner. With 628.2 calories and 36.97g of protein per serving, it's a muscle-gain option for your meal plan.
Marinate the Prawns
Sauté Aromatics and Build the Base
Cook the Masala
Add Sweet and Sour Flavors
Cook the Prawns
Finish and Serve
Prepare the Dough
Rest the Dough
Divide and Roll
Cook the Rotli on the Tawa
Puff the Rotli on Direct Flame
Finish and Serve
Prepare the vegetables. Finely chop the red onions and tomatoes. For the best texture, aim for a uniform small dice. Finely chop the green chili and coriander leaves. Place all the chopped ingredients into a medium-sized mixing bowl.
Add the seasonings. Sprinkle the salt, red chili powder, roasted cumin powder, and optional sugar over the vegetables in the bowl.
Add the lemon juice. Drizzle the freshly squeezed lemon juice evenly over the mixture. This will help to meld the flavors together.
Toss and rest. Using a spoon, gently toss everything together until well combined. Be careful not to overmix, as this can make the tomatoes mushy. Let the kachumber sit for 5 minutes to allow the flavors to meld.
Serve immediately. For the best crunchy texture and fresh taste, serve the kachumber right away as a side with your main course.