In Moscow-Delhi, they began to cook dinners; earlier it was possible to eat in the vegetarian workshop only after six. As well as the evening, afternoon menu, from which you can choose dishes, no. There are two options for the set menu: for 650 and for 350 rubles.
Feed at Moscow Delhi is now beginning at noon. Dos-tali are prepared: dosa (thin cakes from fermented dough) with sambar (vegetable stew from lentils and vegetables), sesame chutney, tomato chutney, raita (from homemade yogurt made from fresh milk), salad (from sprouted organic mung bean) and homemade lemonade (come from roses; ginger and mint; from lime; from thyme, sweet clover; from Himalayan herbs). Dosas, flat cakes, cook different: classic masala-dosas stuffed with potatoes with spices; dosas with panir from organic Indian cheese, which the owners make themselves every morning, and dosas with homemade cottage cheese and herbs. Soon the menu will be supplemented by lassi: with cardamom; salted lassi; cucumber lassi and lassi with Pakistani mangoes, as soon as the season begins, and when the berries (blueberries, strawberries, for example) go, then with them. Such a set in Moscow-Delhi costs 650 rubles. For 350 rubles a smaller option is served: two potato masala-dosa, sambar and two chutney and drinks.
They could start cooking in the workshop during the day thanks to the appearance of the second cook, Oba Bahadur Tapmahara from Nepal, at Moscow Delhi. Both joined the team of the owners of Gali and Johan and the chef from Delhi Sumit Rev Raguvanshi. Bahadur Tapmahar cooks both his whole life, looks at 17, but in fact he is much larger, has a wife and two children. Now there are two cooks.
Photos: Anna Maslovskaya