Gulab Hari — Restaurant in Região Imediata de São Paulo

First time on restaurant after receiving a lot of good reviews, I went on the 2nd day after reopening (June 10th, 2023) and it was a weird experience.

It took 34 minutes on a waiting list from 2:29-3:03PM which seems OK for a packed Saturday.

After we were allowed to be seated, we had already decided our choices to make quicker for both sides. However, it took more than an hour (exactly 64 minutes) to our orders be on the table.

Terrible staff overall, too much excuses and no solutions.

The food was great, although not enough (around 400-500g) to fulfill me. Price is average comparing on the neighbourhood, R$ 70.00 (no beverages and sides).

I will attend once again the restaurant on the 2nd semester, hoping that the service issues was a once in a while situation, but my expectations are waaay...

Nice vegetarian and vegan food, with indian inspiration is like a mix of east and west in one dish, starting always with a fresh salad. In one dish you can get the mix of cultures, last time I was there they have combinations like lassagna, pakoras and fried tofu in one side or dhal, rice, pakoras and veg mini burgers. Is not spicy food, as I said before, it has indian inspiration in some dishes but is not real indian food, so if you are expecting indian food you may be disappointed but if you are open to try something new you will be satisfied because food is tasty and they use good quality ingredients. Chili pickles...

Inspired by Hare Krishna, lovely decor with back ground bhajans, idols, paintings from India. This is a fusion food from India to suit local needs and taste, two options each day for vegetarian dishes prepared in ghee which makes it tasty and different. The promoters have taken great interest in showcasing vegetarian in a distant land where so much meat is consumed. For Indian vegetarian friends enjoy the food as it is closest one can get. if you are expecting a typical Indian food with spice and masalas pls do not visit else you can be disappointed. Hats off for introducing the Veg concept...