Ramji Damodar Bhajiawala. The classic taste of tradition.
An unforgettable taste is what you get with a Ramji Damodar Bhajiawala (RDB) product. In early 1900s, a young Ramji Damodardas started his snacks business in Surat. A hardworking man, he captured the taste and tradition of Gujarat through his products. His initial offerings included simple yet whol...
An unforgettable taste is what you get with a Ramji Damodar Bhajiawala (RDB) product. In early 1900s, a young Ramji Damodardas started his snacks business in Surat. A hardworking man, he captured the taste and tradition of Gujarat through his products. His initial offerings included simple yet wholesome titbits such as Surati Bhusu (a kind of Bombay mix), Papdi Gathiya (gram flour crispies), Bhatha Kani (resembling thick sev), Dry Fruit Kachori, and Jada Gathiya (thick sev). With sales soaring, RDB by 1962 became a brand to reckon with.
Deepak Thakker is today in charge of all RDB operations. With taste and hygiene being the brand’s top priorities, all products are manufactured following strict quality norms.
RDB enjoys a special place in Gujarat because of the variety and authentic flavours it offers in dry farsan, special dry farsan, wafers, sev, chevda, and gathiya. Some of its most popular products are Surati Bhusu, Papdi Gathiya, Bhatha Kani, Dry-Fruit Kachori, Jada Gathiya, Dal Moth (deep-fried lentils), Dry Methi Bhajia (pakora with dry fenugreek leaves), and Bhakarwadi (snack rolls filled with spicy ingredients). Its research and development department helps the company churn out new and different products to satisfy customers with superior taste and quality.
Ramji Damodar Bhajiawala Jada Gathiya is a spicy authentic Gujarati namkeen that resembles thick sev. It comprises light and smooth deep-fried strands of gram flour mixed with choice spices, vegetable oil, and salt. It is an ideal teatime snack that is hugely popular during festivals.
Tomato sev curry is an interesting side dish. Prepare the gravy in advance and add Ramji Damodar Bhajiawala Jada Gathiya minutes before serving it. Let the sev cook in the tangy gravy only for two minutes to ensure its crunchiness is intact. Here’s a warning: this spicy treat may make your guests forget the main course.
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