You can walk into this Londis for a pint of milk and leave with some of the best Gujarati home cooking in London.

And apparently, it all started with one jar of green chutney.

Anju Patel had always wanted to open a restaurant. But her family already had a corner shop, so they started small. One jar of her homemade green chutney, sitting on one shelf.

People loved it.

So Anju and her 85-year-old mother-in-law started cooking Gujarati food in the shop twice a week. Proper family food. The dishes they actually cook and eat at home, rather than the food you might know from restaurants or weddings.

Pea and paneer shaak. Ringan, bateta and green bean shaak. Spinach tuvar dal. Jeera pea rice.

Basically, Gujarati home cooking you usually need to know someone’s mum to eat.

And if you’ve followed their journey, you’ll know people travel across London to eat Anju’s food.

So when Anju and her gorgeous, generous family agreed to share their recipes with us, we felt incredibly lucky.

Next week, we get to cook their food for you. And we’re very, very happy about it.

Ringan, Bateta & Green Bean Shaak

A proper Gujarati shaak, built from layers of spice rather than sauce. Aubergine and potato soften into each other while green beans keep their bite. Mustard seed and cumin bring warmth and nuttiness, turmeric stains everything gold, while coriander, chilli and toasted sesame build a deeper, savoury finish.
Soft, spiced and deeply comforting. A vegetable dish that makes you forget it’s a vegetable dish.

Pea & Paneer Shaak (Vegan option available)

Sweet green peas and creamy paneer folded through a fragrant Gujarati masala of cumin, coriander, ginger and green chilli. Tomato brings richness, with a touch of sweetness to round out the heat and bring that unmistakable Gujarati balance of sweet, savoury and spice.

Spinach Tuvar Dal

Tuvar dal cooked slowly until creamy, with spinach folded through for freshness and depth. Turmeric and cumin bring warmth, while ginger and green chilli add a gentle heat. Finished with a bright tang that lifts the whole dish and keeps it from feeling heavy.
Silky, earthy and deeply comforting.

Jeera & Pea Rice

Fragrant basmati rice tempered with toasted cumin seeds, sweet green peas and a little turmeric. The cumin blooms in the hot oil first, giving the whole pot its warm, nutty perfume.
Simple on its own. Very much not simple once everything else lands on top.

Vegan or have a milk allergy?

Don’t worry. If you’re vegan or have told us about a milk allergy, we’ll swap the paneer dish for our vegan version, so you can enjoy the full menu.

Ingredients

Aubergine, Green Beans, Sweet potato, Oil, Garlic, ALMOND, Salt, Kashmiri red chilli powder, Coriander, Soft Dark Brown Sugar, Turmeric, Mustard seeds brown, Cumin Seed, Coriander Water, Garden Peas, Paneer [Pasteurised Cow's MILK, Salt, Microbial Rennet, Citric Acid.], Tomato, Onion, Coconut Milk, Oil, Garlic, Ginger, Salt, Coriander, Garam Masala, Cumin seeds, Kashmiri red chilli powder, Turmeric, Methi Leaves, Green Cardamom, Tomato, Toor Dal, Spinach fresh baby, Green chillies, Oil, Garlic, Ginger, Soft Dark Brown Sugar, Mustard seeds brown, Salt, Turmeric, Cumin Seed, Asafoetida, Coriander Basmati rice, Garden Peas, Oil, Cumin seeds, Salt, Bay leaf, cloves Our ingredients change from time to time, please check before tucking in

Our ingredients change slightly from time to time, so please always check before tucking into your dabba.