Panchratna - Restaurant in Nashik - Nashik, India

Yesterday I visited the panchratna restaurant At the Taj gateway Nashik, The restaurant is established in 1996. The ambiance is very beautiful and mind-blowing. The seating arrangement is comfortable, the best fine dine option for Maharashtrian and North Indian food. @thegatewayhotels Nashik. Now they launch the satvik thali festival. The festival begins from 30 Sep to 8 Oct 2019. Sunday to Monday dinner time and weekend at lunchtime as well. In starting, They served a welcome drink, chaas. Then two types of appetizer, 1) Chatpati samosa chat 2) Matar ki Tikki In the main course, they served 1) Hing jeerey ki tadkey wali dal 2) Baingan kalounji 3) Aloo chokha 4) Banarasi kadhi pakoda 5) Makai palak 6) Matki dahi 7)Ghee rice 8) Puri and Chapati 9)Doodhi Kheer All the food was very yummy! Must try. Price: Unlimited Thali @ 999 inclusive of all taxes.

I visited the panchratna restaurant, The restaurant is established in 1996. The ambiance is very beautiful.you will get total experience of food The seating arrangement is comfortable, the best fine dine option for Maharashtrian and North Indian food. Now they launch the satvik thali festival. In starting, They served a welcome drink, chaas. Then two types of appetizer, 1) Chatpati samosa chat 2) Matar ki Tikki In the main course, they served 1) Hing jeerey ki tadkey wali dal 2) Baingan kalounji 3) Aloo chokha 4) Banarasi kadhi pakoda 5) Makai palak 6) Matki dahi 7)Ghee rice 8) Puri and Chapati 9)Doodhi Kheer All the food was very tasty

At Panchratna:All thalis are available here on pre-order:Evening Specality Restaurant: 1)Satvik Thali:This is challenging to make as their is no onion no garlic. Bhindi fry:Simple,homely Bhartha:This just tandoored brinjal with cooked with tomatoes and medium spicy. Varan:Tbis is a crowd puller:Warm blanket with dollop of ghee and steam rice after a heavy thali. Aloochoka:This had potatoes boiled and half mashed with greenchilli flavour,coriander leaves and lemon juice Desserts served were gulabjamun and gajar halwa.Both made inhouse and both lustfully good. Nimona:This had good measure of ginger in flavour with greenchillies,cumin gave it its rounded flavour.Beautiful! 2)Bengali Thali:Bengalis are very particular in how they make their food.All of the food was made with mustard oil.We started with cabbage mator:This had ginger,chilli,coriandercumin powder. Aloogobi:A signature dish in bengali food.This has ginger,cumin,panchphoran,redchilli,with a pinch of sugar.Loved it! Turai vegetable:Also known as jhinga.This has mustard oil,turmeric,greenchilli,paired with potato.Nice! Alooposhto:Cooked in mustard oil.Made with poppy seeds.nigella seeds,greenchilli,pinch of sugar.Packed with a punch! Mungedal:This has no onion,no garlic.Nutty flavour.This has a dollop of ghee. Tamatarchutney:This is devoured with papad.This is sweet spicy made with panchphoran,ginger,tomatoessugar,chilliflakes.More power to u! Last but not the least we tried the rosgulla;soft melt in the mouth And the mishti doi was out of the world 3)Maharashtrain Thali:Simla mirchi peeth perun:A local favourite with capsicum cooked al-la dente and roasted gramflour with a medley of spices.Tongue-tickling. Amti:Spicy and full of robust flavour which enhance from a home-made masala. Sukhi batata bhaji:Another crowd-puller with just turmeric,greenchilli,curryleaves,lime.The potatoes are boiled and cubed.Comfort food! Tendle bhaji:This was with peanut gravy and medium spicy. Methi Pithla:This again a crowd puller as fenugreek when cooked with roasted gram flour and good hint of garlic witg medley of spices is superb in flavour. Phodnicha bhaath:This is a huge hit in maharashtrain families with left-over rice,in which a hint of turmeric,greenchilli to add the bite,curry leaves and good dose of lime is added at the end 4)Gujarathi Thali:Dill leaves veggie:shepu bhaji:This is a staple at gujarathi homes.As each house has to hv this weekly with khichdi and kadi in the evenings.This is simple The spice is mainly from greenchillies;cumin and coriander powder just a hint Kardai bhaji:Sorrel veggie:This when mixed with yellow lentil and cooked,the added texture gave homegenous flavour which was more than welcoming.The spice is mainly green chilli and coriander powder. Sevtamatar bhaji:This has greenchilli,cubed tomatoes;coriander and cumin powder all blended well with yellow sev.To die for! Aloo tamatar rassa:This vegetables has cumin seeds;greenchilli;onion tomato very finely cut and browned till it dissolves in oil and thereafter the kashmiri redchilli powder is added with coriandercumin powder and boiled cubed potatoes are added and voila!Send me a katori of this plz! Baigan bhartha:This has onion,tomato;greenchilli;redchilli;cumincoriander powder & tht oomph comes from the smoked aubergine cooked in tandoor. Gujarathi dal:This is sweet spicy made with blend of spices and skin peanuts which are sweet in every bite.Yum! Kadhi:Curry leaves,cumin seeds,curd and gram flour.Sweet taste with sugar Yllw moong khichdi:Equal qty of yllw lentil with rice cooked with hint of turmeric and salt and coated with a dollop of clarified butter. Phulka:Soft and delicate made with wheat flour Puranpoli:A delicacy at every function.Ground pigeon dal is used with jaggery and cardomon and stuffed in flat-bread:Served with ghee Amarkhand:Made with hung-yogurt with few spoons castor sugar and few heapful spoons of mango-puree! Should u visit?Hello are u still thinking?U better visit!I went and tasted all this didnt i?Hope tht it was not for nothing. Happy Eating!

Perfect Indian restaurant for authentic hello dal tadka and bhakri. Roomali roti was soft and perfectly baked.

Food quality is very good just have problem with parking

Other than parking, the food and service is very good.

A good spread of buffet and nice ambience

Because maharastrian food is so delicious