At Kanha Pure Veg Restaurant (Arambol), my veg curries are more than just main course dishes—they’re a journey into the vibrant traditions of Indian cooking. Whether you're in the mood for something mild and creamy or rich and spicy, I bring you a variety of curries made with love, fresh ingredients, and authentic spices.
Every curry I prepare is handcrafted to order. I use fresh vegetables, hand-pounded masalas, and slow cooking to ensure that each bite carries depth and soul. These are not pre-made or generic gravies—they’re full-bodied, home-style recipes designed to delight your senses and satisfy your hunger.
Aloo Jeera (Dry) – A dry, aromatic preparation of boiled potatoes tossed with cumin seeds and spices. Simple yet bold in flavour.
Aloo Methi (Dry) – Baby potatoes paired with fresh fenugreek leaves and cooked in mustard oil for a rustic north Indian flavour.
Aloo Mutter / Aloo Chole / Aloo Palak / Aloo Gobi – Whether it’s peas, chickpeas, spinach, or cauliflower, I combine each with potato to create hearty, well-balanced gravies.
Green Peas Masala / Bhindi Masala (Dry) – Fresh vegetables sautéed and simmered in tangy onion-tomato gravy.
Gobi Masala (Gravy/Dry) – Cauliflower is cooked with homemade masalas in your choice of dry or gravy version.
Veg Kadai / Mix Veg Masala / Veg Kolhapuri / Veg Jaipuri / Veg Hyderabadi – These dishes offer bold, spicy gravies with regional flavours. I blend multiple vegetables and finish them with aromatic spice blends for a balanced and hearty taste.
Dum Aloo Kashmiri (Sweet) / Dum Aloo Banarasi – Creamy, mildly spiced dishes that combine tradition with comfort.
Veg. Kofta / Malai Kofta / Veg. Makhanwala (Sweet) – These are soft veggie balls simmered in rich tomato-cashew gravies with a hint of sweetness and royal finish.
Sev Tomato / Veg. Handi / Veg. Navratna Kurma (Sweet) – For something different, I offer regional favourites that showcase India’s diverse taste palette.
I don’t believe in shortcuts when it comes to food. I prepare the base for each curry fresh, using ginger, garlic, onion, tomato, and a careful balance of spices. There’s no pre-packaged gravy or canned ingredients. Every bite tells a story of care and tradition.
The oil is never excessive, the flavours are never overpowering, and the vegetables are always fresh. I make sure each curry pairs well with rice, roti, naan, or paratha.
Pair my veg curries with soft tandoori rotis, butter naan, or basmati rice from the Kanha Combo or Chawal ki Khushbu section. Want something cooler to balance the heat? Add a glass of salted lassi, cold coffee, or buttermilk.
Looking for something light on the side? Go for a cucumber salad or roasted papad for that added crunch and contrast.
Located right at Khalachavaddo, near Arambol Beach, I serve hot and fresh veg curries from breakfast till dinner. After a swim or stroll on the beach, nothing beats the satisfaction of digging into a wholesome Indian thali featuring your favourite curry.
Whether you're a local, a traveller, or a regular guest, my curries offer the comfort of home with the taste of tradition.