Suruchi - Gujarati Restaurant in Delhi
franchise virtual tour  
Order Now: +91-11-45000244
Traditionally best Gujarati thali in Delhi

Authentic Gujarati Food

Suruchi, the pure vegetarian restaurant which is the flagship brand of “Swati hotels and Restaurants” has spread its aroma in the industry over past few decades. Elegant and cozy interiors at Suruchi welcome you to a true family restaurant known for world-class dining. We offer finest delicacies from Gujarat that is flavored with novelty.

Suruchi brings together a variety of cuisines from the state of Gujarat. All the food items and Gujarati Thali on the menu are prepared by the team of gourmet chefs. These chefs are expert in providing mouth-watering and delicious Gujarti Food. Suruchi Restaurant in Delhi is a hallmark of tasty food and excellent customer service. Warm hospitality of our staff combined with exquisite interior of the restaurant ensures a memorable and enjoyable dining experience for all our guests.

Our continuous endeavor is to serve you to suit your taste and satiate your hunger. Gujarati Thali offered by Suruchi Restaurant is a perfect choice of the families. It includes unlimited servings of four vegetables along with Kadhi, Dal Assorted Farsan, Roti, Puran Poli, Rice, Khichadi, Salad, Papad, Chaas & Sweets. This food is served with special Gujarati pickles and chutneys.

For serving high quality and healthy Gujarati food, Suruchi has been awarded by Times Food Award in the category of best Gujarati food. It has also earned a reputed name among other Gujarati Restaurants in Delhi and mainly in Karol Bagh. Gujarati food offered by Suruchi is highly acclaimed for purity, freshness, hygiene and perfect amalgamation of spices and herbs.

Dining at Suruchi is a royal experience.


Gujarati food recipes

Gujarati Food Dish - Undhiyo   Ingredients:
  • 6 - 8 cloves garlic
  • 3 - 4 baby brinjals
  • 6 -8 potatoes small
  • 1 tsp turmeric powder
  • 5 tblsp oil
  • 100 gms yam (kand)
  • 25 - 30 broad beans (sem fali)
  • 4 green chillies
  • 2 tblsp coconut scraped
  • a pinch asafoetida
  • 2 raw bananas
  • 1 cup coriander leaves
  • 2 inch ginger
  • 1 tsp mustard

For Muthiya

1/4 cup Bengal Gram Flour (besan) 1/4 cup Salt to taste 1/2 cup Fenugreek Leaves (methi) 1/2 cup 1/2 inch Ginger 1 - 2 Green Chillies 1-2 Oil to deep fry Salt to taste

How to make undhiyo :

  • Wash, take off and dice potatoes, yam and raw bananas.
  • Wash brinjals and slit them into four without cutting the stem.
  • Make a paste of garlic, green chillies and ginger and mix cut coriander.
  • Mix all the muthiya ingredients except oil and prepare a firm dough.
  • Divide into small portions and shape each into one-inch long half-inch thick rolls.
  • Deep fry in hot oil, remove and keep aside.
  • String beans and cut into one-inch long pieces.
  • Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
  • When mustard seeds crackle mix in ground masala and broad beans.
  • Put the rest of the vegetables in layers one on top of the other.
  • Sprinkle salt and turmeric powder.
  • Stir fry for five minutes on high flame heat.
  • Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15minutes.
  • Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
  • Shake the vegetables occasionally but do not use a spoon to stir.
  • Serve hot decorated with scraped coconut.
Gujarati Dal Dhokali   Ingredients:
  • 250 grams tuver daal
  • 200 grams wheat flour
  • 3 green chilies
  • 3 tbsp green chili paste
  • 50 grams groundnut
  • 25 grams cashewnut
  • 1 tbsp Turmeric powder
  • 1 tbsp Mustard seeds,3-4 cloves
  • 2 cinnamon, 2 tomatoes
  • 1 tbsp Tamarind 100 grams brown sugar
  • Salt To Taste
  • 1 tbsp Garam masala
  • 1 tsp Ajama 4-5 tbsp.Oil
  • 2 tbsp Red chili powder asafetida
  • 1/2 cup cilantro leaves
  • 3-4 tbsp. Ghee


  • Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
  • Wash tuver dal and pressure cook it for three whistles.
  • Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
  • When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
  • Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
  • Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
  • Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.


Prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry.
Gujarati Kadhi   Ingredients:
  • 2 Cups Sour Curd
  • 4 tsp Besan
  • 1/2 inch Ginger, chopped
  • 2 Green chillies, chopped
  • Salt To Taste
  • Handful Corainder leaves
  • 2 tsp Oil
  • 1 Pinch Turmeric powder
  • 1/2 tsp Cinnamon powder


  • 1/4 tsp Cumin seeds
  • 1/4 tsp Mustard seeds
  • Few Curry leaves
  • 1 Pinch Asafoetida


  • Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
  • Make a paste of ginger, chillies, cinnamon and corainder leaves.
  • Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
  • Heat oil in a pan, add all seasonings. Fry until they splutter.
  • Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.
SHRIKHAND RECIPE (Sweet Golden Yogurt)
Shrikhand is Gujarati sweet dish   Ingredients:
  • 1 kg thick curd
  • 3/4 cup powdered sugar
  • a few strands saffron
  • 1 tbsp warm milk
  • 2 tbsp cardamom powder (elaichi)
  • For the garnish
  • Pistachios and Almonds

How to make shrikhand:

  • Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
  • Rub the saffron into the warm milk until it dissolves.
  • Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
  • Place in the refrigerator.
  • Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds.
Gujarati Khandvi   Ingredients:
  • 1/2 cup gms flour (besan)
  • 1 cup thin buttermilk
  • Salt To Taste
  • 2-3 pinches turmeric powder
  • 1 tbsp Oil

For seasoning:

  • 2 tsp Oil
  • 1 tsp Sesame seeds
  • 1/2 tsp Mustard seeds
  • 1 tbsp Coconut scraped
  • 1 tbsp Coriander finely chopped
  • 2 pinches asafoetida
  • 2 green chillies finely chopped
  • 1 stalk curry leaves


  • Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
  • Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
  • Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
  • When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
  • Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
  • Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
  • Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.
Toor Daal is part of regular Gujarat food   Ingredients:
  • 1 cup Tuvar (Toor) Daal
  • 1 Pinch Turmeric Powder
  • Salt To Taste
  • 1 Lemons
  • 1/2 tsp Jaggery
  • 1 Pinch Asafoetida
  • 1 tbsp Ghee
  • 2 Dry Red Chillies
  • 1/4 tsp Cumin Seeds
  • 3 Garlic Cloves


  • Pressure cook tuvar dal with sufficient water and turmeric powder.
  • Mash the dal, after it has been cooked.
  • Chop the garlic cloves finely.
  • Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they pop up.
  • Add the dal with 2 cups of water and salt.
  • Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.
  • When the tuvar dal is cooled add lemon juice and serve.

Healthy and nutritious pulses cooked in the Gujarati way.

Cooking Time : 20 min.
Preparation Time : 15 min.

Serves 4.

Mixed Kathol   Ingredients:
  • 1/4 cup whole Bengal gram (black chana)
  • 1/4 cup whole green gram (green moong)
  • 1/4 cup black-eyed beans (chowli dal)
  • 1/4 cup moth beans (matki)
  • 1/4 cup dried peas (suka vatana)
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds (jeera)
  • 1/4 teaspoon asafoetida (hing)
  • 4 small round red chillies (boriya)
  • 1 teaspoon green chilli-ginger paste
  • 1/2 teaspoon tamarind pulp (imli)
  • 1 tablespoon jaggery pulp (gur)
  • 2 tablespoons oil
  • salt ot taste


  1. Wash the pulses and soak them in water overnight.
  2. Next day, drain and pressure cook the pulses in 2 cups of water.
  3. Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida and stir for a while.
  4. Add the small rounds chillies and green chilli-ginger paste and fry for a few seconds.
  5. Add the cooked pulses, tamarind and jaggery pulp and salt.
  6. Mix well and simmer for a few minutes.
  7. Serve hot with chapatis or rice.


You could sprout the pulses to make the kathol more nutritious.
Flower Matar cha Rassa

Serves 4.

Flower Matar cha Rassa   Ingredients:
  • ½ head of cauliflower or 3 packed
    cups cauliflower florets
  • 1 cup green peas, fresh/frozen

For the paste:

  • 1 medium-sized red onion
  • 1-2 green chillis (These will be ground
    into a paste, so it's better to go easy on them.)
  • ½ loosely packed cup coriander leaves
  • 2-3 fat cloves of garlic or 4-5 medium ones
  • ¼ inch ginger piece
  • ¼ cup green peas, fresh/frozen
  • 1 tsp oil (not necessary, if cooking the onions
    in the microwave oven; see Step 3)
  • salt to taste
  • a few drops of lemon juice (optional)
  • 1 tsp oil
  • ¼ tsp cumin seeds


  1. If using fresh cauliflower, cut it into small florets. Put those into salted water and let them stay in it for about five minutes. This will make the worms, if there are any, sink to the bottom of the container. Take the florets out into a colander then and let them drain. Skip this step, if using frozen cauliflower.
  2. Steam the cauliflower (fresh/frozen) and green peas. This can be done in a covered pan using some water on the stove-top or in the microwave oven. We don't want to boil the veggies until very soft. They should retain the crunch in them, because we are going to cook them again later. If using frozen cauliflower, cut it now into smaller, bite-sized florets.
  3. For the paste, chop the onions and sauté on some oil until soft. This can be done in the microwave oven and without oil. Roughly 1.5 minutes of cooking on HIGH should suffice. If using frozen green peas for the paste, thaw them by either dipping them for a while in warm water or using the DEFROST mode in your MW oven. (Are you getting a feeling that I am a microwave freak?)
  4. Make a smooth paste by grinding the cooked onions, green peas and all other ingredients listed for the paste. Please note that adding salt at this stage is important, because the green chillis tend to turn bitter if ground without salt. The Rassa carries a somewhat unpleasant taste then.
  5. Now heat oil in a pan. Add cumin seeds and let them splutter.
  6. Add the ground paste and fry it only for a few seconds, not longer.
  7. Add the cauliflower florets, green peas and about a cup of warm water.
  8. Let the curry come to a gentle boil. Simmer it then for 3-4 minutes. Check the taste for salt and adjust the quantity. Please keep it in mind that there is already some salt in the paste.
  9. Take it off the heat. Serve hot with rice or chapatis/phulkas and some Raita.
Lal Chana - Red Garbanzo Curry

Both K and I like Garbanzo. As a student, many a meal was made using the combination of Rice, Spinach and Garbanzo beans. For variety we used to switch between the white, green and reddish brown garbanzo. Hummus, Garbanzo curry, as a snack ... there was no end to how we used this versatile bean.
One of my favorite garbanzo curry is the way Ma makes it. Today, I am going to share her recipe with you.

Lal Chana - Red Garbanzo Curry   Ingredients:
  • 1 cup dried garbanzo, soaked overnight in
    warm water
  • 1 medium tomato, chopped
  • 2 onions - 1 onion sliced fine; 1 onion
    chopped fine
  • 2 garlic pods, chopped
  • 1" ginger, grated
  • 2 Bay leaves
  • 1 black cardamom
  • 1" stick cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 1 potato, cubed (I used Red potato)
  • 1/2 tsp cumin seeds
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • Salt to taste
  • To garnish : 2 green chillies, sliced
    lengthwise & chopped coriander leaves
  • Oil

In a pressure cooker, put garbanzo beans, chopped tomato, chopped onion, garlic, ginger, bay leaf, cardamoms, cinnamon stick, cloves, cubed potato, 1 tbsp oil, 3 cups water and pressure cook for 3 whistles. Remove from heat and cool.
Heat oil in a pan and add the cumin seeds. When the seeds begin to sizzle, add the sliced onion and cook till the onion turns brown. Add the turmeric powder, red chilli powder, cumin powder, coriander powder and salt and cook till the masala is cooked. Keep sprinkling water occasionally so that the masal does not stick to the pan. Add this masala to the garbanzo curry and cook on medium low heat for about 10 minutes, till all the flavors have blended. Garnish with chopped coriander leaves and green chillies and serve hot with Rice / Paratha / Roti. Enjoy !!!

Home | About us | Recipes | Gujarati | Rajasthani | Press Room | Photo Gallery | Certificate | Franchise | Awards | Contact us | Articles | Sitemap
Share on Facebook Twit this! Twit this!  
Copyright @ 2010 SURUCHI RESTAURANTS. All Rights Reserved
Developed By