For many Hindus, shravan (a period of a month before the onset of the Ganesh festival) and the Ganesh Chaturthi festival are times of abstinence—of home-cooked, vegetarian meals. Gastronomic experiences of meat eaters is narrowed down to a few types of vegetarian dishes.

Pindi Chole, a chickpea preparation
The Tarkari Bazaar Festival, which started at the beginning the shravan season, and will go on till the second week of September (the end of Ganesh Chaturthi) at their Indian restaurant Kebab Korner, has a host of dishes made with fresh, seasonal vegetables in north Indian style. “Our restaurant gets a good number of vegetarian guests on a regular basis. During this time we wanted to give them choices beyond the traditional dishes usually made during the festival season, available anywhere else,” says executive chef Amit Bharadwaj. According to him, Ayurveda promotes eating vegetables that are in season for the best taste and good health. So, besides dishes made from paneer, mushroom and potatoes, they have dishes made from gawar (cluster beans), French beans, flat beans, fresh peas, methi (fenugreek leaves), spinach and other green vegetables.

Shaan-e-Dhingri, a mushroom preparation
A meal for two would cost Rs4,000. For more details, call 022-39879999











