Our story · અમારી વાત

A relationship
worth tasting.

Scroll to follow the thread — from one steamer in a Surat parking area to eighteen counters across two states.

Discover · our journey ↓
એક સ્ટીમર. એક પાર્કિંગ.
From one steamer
Surat · 1995
in a parking area, where Kanaiyalal Pandav sold dhokla to people on their way to work — and finished every plate with his own sprinkle of tadka.
to a kitchen that still works the slow way.
Without
  • shortcuts in the batter,
  • stored trays,
  • yesterday's khaman,
  • or anyone standing in your kitchen.
Every tray is steamed live, through the day. The parcel you pick up at 7 AM and the one at 1 AM were both steamed, not stored.
વઘાર
Finished with the Radhe tadka.
Mustard seeds, curry leaves, green chilli — crackled in hot oil and poured over the top. The sprinkle that turned a stall into a brand.
We're talking about an evening where there's
moremoremoremoremore
of the people we love, and less of the stove.
In 2015 the next generation — Jinesh and Priyanka Pandav — took the same promise to full meals: sabzi, Chinese, pav bhaji, all by the kilo, so nobody has to cook for a crowd.
Today: 18 counters, six cities, one tadka.
Surat · Navsari · Vadodara · Anand · Ahmedabad · Mumbai

સ્વાદ સાથે સંબંધ…Inspired bythe way Surat eats.

Taste builds relationships. Thirty-one years on, the recipe has not changed: ferment overnight, steam in small batches, tadka at the end — and let the family sit together while we do the cooking.

Our outlets →
Real farsan, real flavour

All our old favourites,
made the way they always were.

Butter corn dhokla
Green tadka khaman
Butter locho
Dal samosa
Patudi
Browse the menu
The vision

The kitchen is ours.
The evening is yours.

In most homes one person — usually a woman — spends the best hours of a celebration at the stove. Radhe exists so that she can sit at the table too.

What we stand for

Four things that have
not changed since 1995.

01

Steamed live, all day

Small batches every hour, so a parcel at 1 AM is as soft as one at 7 AM. We never sell yesterday's khaman.

02

Priced for a table

By the kilogram, with 300, 500 and 1000 ml packs, so you buy exactly what your guests will eat.

03

100% vegetarian

Pure veg across every outlet, with Jain and Swaminarayan options in farsan and pav bhaji.

04

Giving back

Through Sevanand, anyone can book hot food for the needy and we deliver it the same day.

Milestones

Thirty-one years, six cities.

The full outlet-by-outlet journey is on the Outlets page.

1995
The stall
Kanaiyalal Pandav starts selling dhokla from a parking area in Surat.
2015
By the kilo
Jinesh and Priyanka join; sabzi, Chinese and pav bhaji sold by weight.
2023
Sevanand
The giving initiative launches in Surat and Mumbai.
2026
18 outlets
Surat, Navsari, Vadodara, Anand, Ahmedabad and Mumbai.