to becoming our oldest working chef, Manju Patel’s energy could rival that of someone half her age. Her secret? Plenty of home-cooked meals…
Following suit, everything on the restaurant’s small daily-changing menu, from the samosas to the stuffed spinach rolls, is made from scratch – and you certainly won’t see chicken tikka masala or vindaloo., flummoxed by the absence of these customary classics. But with her green vegetable curries, rustic flatbreads and warm Gujarati welcome, Manju quickly gained a loyal fan base.
Though only open on Thursdays, Fridays and Saturdays, there’s always a lot to do: menus must be designed , dishes must be prepared – and chutney must be made .Bateta nu shaak simply means potato curry in Gujarati. This curry is a staple of every Gujarati household and there are many versions of it. Peanuts are known as sing dana in Gujarati and are used in a variety of recipes.
Add the ginger and garlic paste, stir to mix well, then add the Kashmiri chilli powder and red chilli powder. Cook for 1–2 minutes. “Mum doesn’t stay away,” laughs Naimesh. “On Mondays and Tuesdays, we make chutney. On Wednesdays, we do a deep clean and take in deliveries. Then, Thursdays, Fridays and Saturdays are show time. We do 16-hour days – preparing, then serving lunch, then doing the same for dinner. Mum is here, on her feet, the whole time.” This “fanatical work ethic” stems from Manju’s early setbacks in life, muses Naimesh.