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We request you to check with the hotel team for further details.

Dana Methi Aur Amchoor Ki Subzi

By Executive Chef Asish Kumar Roy

  • Heat  ghee and oil in a lagan
  • Add cinnamon, green cardamom & crackle them.
  • Add sliced onion, make them brown, add ginger-garlic paste, cook well until golden brown.
  • Add the remaining spices and cook for a minute.
  • Add the nalli, cook well to dry up moisture
  • Add 1.5 litre of water, give one boil & simmer till the nalli is done.
  • Finish with garam masala, saffron.
  • Check seasoning.
  • Ready to serve.


  • Dried Fenugreek seeds (Dana methi) - 1 cup
  • Dried raw mango (Amchoor) - ½ cup
  • Mustard oil - ¼ cup 
  • Cumin seeds - 1 teaspoon
  • Turmeric powder - ½ teaspoon
  • Red chilli powder - ½ teaspoon 
  • Coriander seeds (soaked in water) - 1 teaspoon 
  • (peel the little husk off and pop out the seeds and use mortar and pestle to crush the inside part of the seeds. It isn't difficult; they separate from the husk easily)
  • Garlic paste - ½ teaspoon
  • Salt - to taste 
  • Jaggery - 1 tablespoon