A UNIT OF AGRAWAL POORI BHANDAR

Since 1947

Agrawal Poori Bhandar was founded by Late Shri Shriram Agrawal , Late Shri Shivram Agrawal and Shyambabu Agrawal. The outlet was basically started with the intention of selling Poori Thali but gradually we moved towards Restaurant business.

In the year 1996 after the sad demise of Mr.Shriram Agrawal the legacy of Agrawal Poori Bhandar was continued by his son Mr.Pradeep Agrawal who have proved themselves to be epitome of Success in the business of Poori Thali and Restaurant in the city of Bhopal but success came by maintaining excellence in quality and by offering vast variety of Contemporary replenishing Dishes by our chefs to leave a lasting impact on our guest. Agrawal Poori Bhandar was initially started with the capacity of 20 Seats but recently we have come up with a New Outlet Called Agrawal's Rajbhog in New Bhopal at M.P Nagar (Zone-II) which is a multi-cuisine with the capacity of 96 seat plus a Banquet for small Get to Gathers.

Dal Baati Laddu Thali ( 4 Baati, Dal, Kadhi, Bharta, Gatte ki Sabji, Pulao, One piece Laddu, Salad, Chatni )

Baati (Rajasthani: बाटी) is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat. It is prized for its long shelf life and high nutritional content, and, in desert areas. Baati is always eaten with Dal, hence Dal Baati. Baati is also closely related to litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti potato, tomato and roasted aubergine).

In Madhya Pradesh, you will see Dal-Baati being served with other dishes as well for example, Bharta (Cooked on direct flames and mashed with raw spices) or fried potatoes. Kadhi (cooked with Besan (Gram Flour) and Butter Milk) is also eaten with Dal-Baati as it adds the liquid element in the whole combination. Baati, as made up of different kinds of flours, makes you thirsty. To maintain the water content in the whole combination Kadhi is also eaten with Dal-Baati.