Best Regional Indian Vegetarian, August 2012
Well-prepared vegetarian choices abound in Little India, but at Surati Farsan Mart, the newly expanded Gujarati chaat house, the small plates rival those at any tony temple of modern cuisine. Dahi puri are fragile puffs laden with potato and yogurt. Garbanzo flour dhokla, showered with seeds and cilantro, is as airy as chiffon cake. A crackly exterior surrounds kachori's sweet pea filling, and the light curries might include freshly shelled vaal, or papdi lilva, beans. Lime pickles made in-house taste like nothing found in a jar.