Missi Palak Ricotta Gatte Roll with Parathas (3), Saag Wadi and Jeera Rice

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A Rajasthani delicacy with a twist, Chef Pankaj first created missi palak ricotta gatte roll for a food festival at a restaurant in US. The dish has spinach-ricotta mixed together and stuffed in gram flour dumplings that are boiled and cooked in a yogurt based gravy to be served with parathas. The platter also includes a preparation of sun-dried lentil dumplings cooked with spinach leaves and spices, paired with jeera rice.