The Gujarati thali, elevated.

Rotli, shaak, dal, kadhi, rice, farsan, a sweet and chaas — unlimited and refilled freely. Jain on request.

Steamed, airy chickpea-and-semolina cake, tempered with mustard seeds and curry leaves.

Fluffy, gently sweet-and-tangy gram-flour squares, soft as a sponge and dressed with a sizzling tadka.

Silky rolls of gram flour and buttermilk, tightly wound and finished with coconut and coriander.

Colocasia leaves layered with spiced gram-flour paste, rolled, steamed and pan-crisped.

Savoury baked lentil-and-rice cake with bottle gourd, crisp-crusted and studded with sesame.

The classic Gujarati pairing — crisp, peppery fafda with warm, syrup-soaked jalebi.

Gujarat's celebrated winter casserole — surti beans, purple yam, baby potato, eggplant and muthiya, slow-cooked in green masala. Seasonal.

Sweet-tangy tomato curry finished with crisp sev — a Gujarati comfort classic, best mopped up with rotli.

Whole eggplants roasted over the flame and mashed with garlic, coriander and a knob of ghee — served the Kathiyawadi way with a hand-patted bajra rotlo, chaas and charred chillies. Jain (no onion / garlic) on request.

Soft, lightly-spiced fenugreek theplas griddled to order, served with sweet-tangy chundo pickle and a hot glass of masala chai. The Gujarati breakfast that travels anywhere.

Slow-reduced sweetened milk, thick and fragrant with cardamom, saffron and slivered nuts.

Hung yoghurt whipped silky with saffron, cardamom and pistachio — cool, rich and lightly sweet.

Dense, grainy gram-flour fudge cooked in ghee, set with cardamom and crowned with almond and pistachio.

Chilled spiced buttermilk with roasted cumin, ginger and curry leaf — the perfect foil to a full thali.

Rose-scented layers of vermicelli, basil seeds, chilled milk and ice cream — a dessert and a drink at once.