Mukesh Paagi Dhaba - Dhaba in Silvassa - Valsad, India

Great place to have food with friends

1st of all, name has been changed to 'Bapu's Wadi dhaba'. It is a good place to dine in with family also.. food tastes delicious and top of that the service given by the staff is good. Location is near by city though far from main road make it noise proof of vehicles. Surrounded by trees and waadi. Just need to improve seatings. Overall superb

Chicken taste is superb

One of the best dhaba in silvassa. If you want the best chicken reciepe in silvassa then you should visit here. You can enjoy all alcohol drinks but you have to buy it from from outside, with all non veg items. Overall its a best place for a chicken dinner

Aweome place to chill.Its like u r only there no one interrupts you and your friends (considering u will go for party there) Best thing about the place is food.U will get awesome egg omelette and Gravy chicken with rice chappaties.Talking about refreshments like beer and alcohol u have to bring it personally as it is not served there.so this is it the place is nice,quite environment and awesome food.

Milk is produced after optionalhomogenization or pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteriaStreptococcus lactis and Leuconostoc citrovorum. Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt. Cream and fermented cream Single cream, double cream and whipping cream Clotted cream, thick, spoonable cream made by heating milk Kaymak Sour cream Smetana, Central and Eastern European variety of sour cream Creme fraiche, slightly fermented cream Soured milk obtained by fermentation withmesophilic bacteria, mainly Lactococcus lactis and other bacterial cultures and yeasts Cultured buttermilk resembling buttermilk, but uses different yeast and bacterial cultures Clabber, milk naturally fermented to a yogurt-like state Filmjolk Ymer Viili Kefir, fermented milk drink from theNorthern Caucasus Kumis, fermented mares' milk popular in Central Asia Amasi Mursik Yogurt, milk fermented by thermophilic bacteria, mainlyStreptococcus salivariusssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillusacidophilus Acidophiline Matzoon Skyr Qatyq Ryazhenka Varenets Ayran Doogh Lassi, Indian subcontinent Leben Baked milk, milk simmered on low heat for long time which results in mildcaramelization. Particularly popular inEastern Europe. Scalded milk Skim milk Whole milk products Condensed milk, milk which has been concentrated by evaporation, with sugar added for reduced process time and longer life in an opened can Dulce de leche Evaporated milk, (less concentrated than condensed) milk without added sugar Khoa, milk which has been completely concentrated by evaporation, used in Indian cuisine Powdered milk (or milk powder), produced by removing the water from (usually skim) milk Whey, the liquid drained from curds and used for further processing or as a livestock feed Buttermilk, the liquid left over after producing butter from cream, often dried aslivestock feed Infant formula, dried milk powder with specific additives for feeding human infants High milk-fat and nutritional products (for infant formulas) Confectionery products Milk chocolate Butter, mostly milk fat, produced by churning cream Ghee, clarified butter, by gentle heating of butter and removal of the solid matter Smen, a fermented, clarified butter used in Moroccan cooking Anhydrous milkfat (clarified butter) Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds Curds, the soft, curdled part of milk (or skim milk) used to make cheese Cottage cheese Quark Fromage frais Faisselle Chhena, soft solids from curdled milk, unprocessed, used in Indian cuisine. This is dried and compacted to makepaneer Paneer Junket, milk solidified with rennet Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese Ricotta, acidified whey cheese Casein are Caseinates, sodium or calcium salts of casein Milk protein concentrates and isolates Whey protein concentrates and isolates, reduced lactose whey Hydrolysates, milk treated with proteolytic enzymes to alter functionality Mineral concentrates, byproduct of demineralizing whey Ice cream, slowly frozen cream, milk, flavors and emulsifying additives (dairy ice cream) Gelato, slowly frozen milk and water, lesser fat than ice cream Ice milk, low-fat version of ice cream Frozen custard Frozen yogurt, yogurt with emulsifiers Custard

Best naroli fry in the town

Good place and tasty food.