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Masaledar Bharwa Karela

The offered dish is a Punjabi delicacy that will make even the first-time taster fall in love with this rarely available dish in the restaurants. The bitter melon is first cleaned, slit, coated with salt and allowed to marinate, eliminate most of the bitterness and tenderize it. After a few hours the seeds and pith is scooped out to add to a tangy stuffing prepared with chopped red onions, mashed potatoes, ginger, garlic, pickled mango paste, turmeric, a ground blend of spices, whole cumin, coriander and fennel seeds. The stuffing is filled in each of the hollowed bitter-melon and tied with a culinary thread. The bitter melons are shallow fried in an Indian iron wok called Kadhai until soft and well-tempered. Available as a side dish or packed to go. Usually stays good for one week if kept refrigerated in a zip lock bag.

Thanks to its potent medicinal properties, bitter melon has long been used by indigenous populations around the world to help treat diabetes-related conditions. In recent years, several studies confirmed the vegetable’s role in improving several markers of long-term blood sugar control, including levels of fructosamine, hemoglobin A1c, and several impressive health benefits.

Stuffed Indian bitter melon with its own pith & seeds curried with red onions, garlic, ginger, turmeric, and homemade tangy masala. 

(Specialty: Patiala, Punjab, India)



A Dream That has

Been Cooking for Years

The finest of Indian cuisine is as rich and diverse as its civilization. It is an art form that has been passed on through generations purely by word of mouth, from guru to pupil or from mother to daughter. The range assumes astonishing proportions when one takes into account regional variations. Very often the taste. color, texture and appearance of the same delicacy changes from region to region.


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