Pre-order online until THU Nov 19, 10pm
Pick up on FRI Nov 20, 6-7:30pm
Located on the highways and in outskirts of villages and towns, and often operated 24-7, dhabas are the ‘diners’ of India; typically small, modest roadside restaurants found throughout the subcontinent. The food is wholesome, unpretentious, inexpensive and full of rustic flavour, with a homemade feel. Some dhabas have evolved into successful chains, others remain famous for perfecting a particular regional dish. Tonight Ridhima Karla of Raag recreates some of her favourite dishes that might be found on any one of countless dhaba menus.
The snack is prepared by dipping triangular bread slices into a spiced gram (chickpea) flour batter and deep frying until crispy; served with fresh cilantro chutney.
Chicken Tangri Masala
Chicken legs marinated in yoghurt and slow cooked on the bone in a spiced tomato and onion gravy.
– or –
Subz Korma (vegetarian)
A mixed vegetable curry of chopped beans, peas, potatoes, peppers, carrots, and cauliflower cooked in fragrant tomato and onion gravy.
Both meals are served with Dal Fry, yellow lentils enriched with ghee, cumin and asafoetida (aka hing), an odiferous tree resin that is a widely used Indian spice, and imbues the dish with a complex, smoky flavour; Phulka, A soft and thin, puffed whole wheat flat bread, and pickled onions.
Probably one of India’s best known and beloved sweets, these homemade fresh cottage cheese balls are fried and then steeped in a fragrant rose and saffron scented syrup.
Chicken, Vegetarian, or 1/2+1/2
Dhaba Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS FRI 6-7:30PM
Ridhima Kalra is a banker by profession and baker by passion. Her journey in the kitchen started at very early age and remains an integral part of her life. You can follow her passion for food on Instagram @raag.to.