Ghavan is a quickie dosa. It is mostly made in coastal areas on Maharashtra as rice is key ingredient in their diets. The process to make a ghavan is much simpler than dosa which involves soaking rice overnight and then grinding it the next day. It is a quick brunch item, must try for everyone
Bharla Paplet is a one of the sea food specialty we serve. prompret is a delicaxy whiich is a pride of every fish cuisne. Fresh whole pomfret stuffed with green chutney and rawa fried is divine. The pan fried Goan preparation is just too good and must to taste.
Ukadiche modak is a sweet dumpling very much popular in Maharashtra and south India.Ukadiche Modak is a marathi word which means "Steamed modak". The filling is made of fresh coconut and jaggery and the cover is made of Rice flour.
Prawn fry is considered to be the signature dish of Surali. Fresh prawns fried crisp, with the aroma of Garlic, curry leaves, turmeric and chillies. Squeeze a lemon and just get started.
Surmai "KING FISH" and so as its name suggest its the king of the menu. A perfect mix of all garam masala with a bit of garlic & ginger paste and shallow fried makes very homely.
Stuffed brinjal is known as Bharla Vanga in Marathi. Bharla meaning stuffed and Vanga meaning brinjal. In kannada it is known as Ennegayi. This is very authentic preparation wherein the stuffing masala is first roasted with little oil and then ground to a paste. This is then stuffed in the brinjal and cooked. It goes really well with Jowar roti and can also be served with chapati.