There’s a reason this Gujarati classic has stood the test of time. At Soam, Panki begins with a thin, spiced batter of rice flour, yoghurt, green chillies, and cumin, spread between two greased banana leaves. Cooked on a hot griddle, it becomes a soft, wafer-thin pancake, with the leaves imparting a faint vegetal fragrance.

The yoghurt adds a gentle tang, while the chillies bring a peppery bite. Served hot with green chutney on the side, it makes for a pleasing balance of mellow and piquant flavours. There’s no culinary grandstanding here, just a traditional Gujarati preparation that lets its flavours speak for itself.