Kalpna

Written By Unknown on Thursday, 22 October 2015 | 01:34

Kalpana Restaurant stands as one of Edinburgh's most established vegetarian

Restaurants.During this time it has won separate award for excellence in Indian andvegetarian categories.

In our dishes we use only the freshest ingredients, which, wherever possible we have sourced locally. We have a new look but have kept many of the much loved favourites from our old menu but we have also introduced new dishes which reflect the contemporary style of cooking in India today, a style that embraces the concept of fresh, seasonal and exciting food.

Still providing inventive, enticing dishes after more than 30 years in the business, Ajay Bhardwaj’s all-vegetarian Kalpna proves there’s far more to authentic Indian cuisine than a chicken korma or lamb jalfrezi. The restaurant’s dishes are often more complex than those of a traditional curry house – a harabhara kebab starter, for example, is delicate paneer and spinach patties with two contrasting sauces, while bateta vada is two subtly flavoured potato cakes with mustard seeds, coriander and ginger. There are generous thalis on offer, as well as a handful of South Indian dosas – a palak paneer is an enormous rice pancake roll filled with spinach, paneer and spices, served with a selection of accompaniments. Homemade dessert highlights include a fragrant cardamom-infused rice pudding and a moreish honey kulfi. Service is speedy and attentive, and the restaurant interior is a welcoming combination of mirror-studded plaster reliefs and Indian knickknacks.

Food :

Saam Savera Fresh spinach stuffed with homemade cheese, saffron, ginger, vegetables and nuts, served with a savoury Mughlia gravy of fresh tomatoes, herbs and spices.

Dam Aloo Kashmeri

Potato barrels filled with mixed vegetables, paneer and nuts served in a combination of a fresh tomato, honey and ginger sauce & a creamy almond and saffron sauce.