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SIGNATURE DISH

Suvarotti Varuval

Tangy, spicy, pungent … describe it any way. But what is guaranteed is its lingering taste. A sure favourite for non-vegetarian gourmands.

Prepared with goat’s pancreas, it is cooked with ginger-garlic paste, pepper, onion and jeera in gingelly oil. Best eaten hot, the dish can be had both dry and with gravy.

For dry preparation, the pieces of pancreas are separated and deep fried on the tawa with onion, green chilly and pepper. The sizzling hot dish is then garnished with curry leaves and tomato slices.

Price: Rs.35 per plate

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