Panchratna - Nashik

Yesterday I visited the panchratna restaurant on taj gateway nashik, the restaurant was founded in 1996. the ambiente is very beautiful and spiritually flowering. the seating is comfortable, the best enemy option for maharashtrian and north indian food. thegatewayhotels nashik. now they start the satvik thali festival. the festival begins from 30 september to 8 October 2019. Sunday to Monday evening and weekend also at midday. at the beginning they served a welcome drink, chaas. then two types of appetizer, 1) chatpati samosa chat 2) matar ki tikki in the main course they served 1) hing jeerey ki tadkey wali dal 2) baingan kalounji 3) aloo chokha 4) banarasi kadhi pakoda 5) makai palak 6) matki dahi 7G must try. price: unlimited thali 999 including all control.

I visited the restaurant Panchratna, the restaurant was founded in 1996. The ambience is very beautiful. You will get the entire experience of eating The seating is comfortable, the best enemy option for Maharashtrian and North Indian food. Now they start the satvik thali Festival. In the beginning they served a welcome drink, Chaas. Then two types of appetizer, 1) Chatpati samosa chat 2) Matar ki Tikki In the main course they served 1) Hing jeerey ki tadkey wali dal 2) Baingan kalounji 3) Aloo chokha 4) Banarasi kadhi pakoda 5) Makai palak 6) Matki dahi 7)Ghee Reis 8) Puri and Chapati 9)Doodhi Kheer Everything was very tasty

In Panchratna: All Thalis are available here on stock: Evening Specials Restaurant: 1)Satvik Thali: This is a challenge because it is not an onion without garlic. Bhindi fry: Simple, at home Bhartha: This simply tanned sperm cooked with tomatoes and medium spicy. Varan: Tbis is a crowd puller: warm blanket with doll from ghee and steam rice after a heavy Thali. Aloochoka: That had cooked potatoes and served half with greenchilli taste, coriander leaves and lemon juice desserts were Gulabjamun and Gajar Halwa. Both are in-house and both are lustfully well done. Nimona: This had a good measure for ginger in taste with greenchillies,cumin there was its rounded taste. 2) Bengali Thali: Bengalis are very special as they make their food. All foods were made with mustard oil. We started with Kohlmator: That had ginger, chilli, coriandercumin powder. Aloogobi: A signature dish in bengali food. This has ginger,cumin,panchphoran,redchilli, with a pinch of sugar. I love it! Turai vegetables: Also known as Jhinga. This has mustard oil, short, greenchilli, paired with potatoes. Nice! Alooposhto: In mustard oil. Made with poppy seeds. nigella seeds, greenchilli, pinch of sugar. With a blow! Mungedal: This has no onion, no garlic. Nussaroma. This has a puppet game. Tamatarchutney: That's with daddy. This is sweet spicy with panchphoran,ginger, tomato sugar,chilliflakes. More power to u! Last but not least we tried the rosgulla;soft melt in the mouth And the mishti doi was from the world 3)Maharashtrain Thali: Simla mirchi peeth perun: A local favorite boiled with capsicum Al-la Dente and roasted gramflour with a Medley of spices. Tongue-tickling Amti: Picky and full of sturdy taste that improve from a homemade masala. Sukhi batata bhaji: Another audience with only turmeric, greenchilli, curryleaves,lime. The potatoes are boiled and diceed. Comfort food! Tendle bhaji: That was with peanut sword and middle spy. Methi Pithla: This in turn a crowd puller as a fenugreek when cooked with roasted gramme flour and good touch of garlic witg medley of spices is excellent in taste. Phodnicha bhaath: This is a huge hit in Maharashtrain families with overhauled rice, in which a hint of turmeric, greenchilli is added to the bite, curry leaves and good dose of lime at the end 4)Gujarathi Thali: Dill leaves veggie:shepu bhaji: This is a notebook in gujarathi houses. Like every house this week with khichdi and kadi on the evenings to hv. This is easy The spices are mainly made of greenchillies;cumin and coriander powder just a hint Kardai bhaji: Sorrel veggie: This, when mixed with yellow lenses and boiled, the added texture gave homey flavor that was more than inviting. The spices are mainly green chili and coriander powder. Sevtamatar bhaji: This has greenchilli, cubed tomatoes; Coriander and Cumin powder all well mixed with yellow sev. To die! Aloo tamatar rassa: This vegetables have Cumin seeds;Greenchilli; Onion tomatoes very finely cut and browned until it dissolves in oil and then the kashmiri redchilli powder with coriander cumin powder and boiled cubed potatoes are added and voila! Send me a Katori of this Plz! Baigan bhartha: This has onion, tomatoes;green chilli;redchilli;cumincoriander powder tht oomph comes from the smoked eggplant in Tandoor. Gujarathi dal: This is sweet spices and skin peanuts that are sweet in every bite. Yum! Kadhi: Curry leaves,cumin seeds,curd and grams of flour. Sweet taste with sugar Yllw moong khichdi: equal amount of Yllw-Lentil with rice, boiled with a hint of turmeric and salt and coated with a doll coat of clarified butter. Phulka: Soft and delicate with wheat flour Puranpoli: A delicacies in any function. Strawberry is used with Jagger and cardamom and filled in flat bread: Served with Ghee Amarkhand:Made with suspended yogurt with few spoons of ricinus sugar and a few lush spoons of mango-pure! Should you visit us? Hello? Visit us. I cost everything I didn't do? I hope it wasn't for nothing. Happy Eating!

Other than parking, the food and service is very good.

Perfect Indian restaurant for authentic hello dal tadka and bhakri. Roomali roti was soft and perfectly baked.