Many Intense Gujarati Flavors at this 15-Year-Old Vegetarian Sanctuary
Owner Malvi Doshi (author of the Surti Touch cookbook) offers many intense and exotic Gujarati flavors at this 15-year-old vegetarian sanctuary.

The intellectual UCSF med-school curriatti crowd appreciates the understated, ascetic ashram-esque ambiance. Dim lights and soothing ragas prepare diners to recline shoes-off atop cushions in back, while the yogically challenged (some find sitting on floor uncomfy) reserve tables up front. The seasonal menu always features four special entrees and three appetizers, plus one dessert (only items with fuzzy red dots are available). Dainty but well presented portions arrive quickly and piping hot. Combinations all include an ethereal papadum, whole wheat chapati and several silver chutney thimbles: cool raita, syrupy sweet tamarind raisin, subtly spicy cilantro mint, fiery pickled carrots (heat comes in waves) and a sweet pineapple counterpoint.

You’ll want to sop up every drop of the hearty, clovy dhal ($3). Desserts, like vanilla-flavored zucchini halwa pudding with complex cardamom undertones, are truly divine. The Ganges presents a relaxing yet invigorating whirlwind tour of the tastebuds.    [18 May 2000 22:37:14]

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Recommended Dishes: dhal, halwa, chutneys

     ­andrew dean (laughtears), laughtears.net   adean at ekno dot com