Gokul owner Jitendra Sandhe.
In the Delmar Loop, Jitendra Sandhe proudly offers the city’s only 100 percent vegetarian and kosher Indian food menu at his eatery Gokul Indian Restaurant. The Navsari native originally debuted his plant-based concept in 2002 by introducing lesser-known dishes, including pani puri and chaat, to the area. The restaurant expanded over the years and became fully kosher in 2010 to better serve its wide-ranging customer base. With his thoughtfully developed dishes in tow, Sandhe is passionate about providing wholesome, health-conscious options for vegetarians from all walks of life.
Why did you want to open Gokul Indian Restaurant, and what inspired its name? I’m totally vegetarian and wanted to have a vegetarian restaurant to showcase street-style food from every region of India. So far, we are the only restaurant that is completely vegetarian and kosher in all of Missouri. Gokul is the town where Lord Krishna [of the Hindu faith] – which we believe in – spent his childhood.
How would you describe Gokul’s food? We have a slogan that is “100 percent vegetarian food with meatless pots and pans.” It’s a healthier food, and a lot of people are becoming vegetarian and vegan, so we have vegan options like vegetable korma, which is a dish most preferred by all my customers, made with carrot, potato, onion, green peas, green beans, lima beans and cauliflower.
Vegetable Korma
This signature dish features a medley of vegetables and lima beans cooked in Indian spices and garnished with cashews, cream and raisins.
Paneer Butter Masala
This creamy curry is made with paneer, onion, tomatoes, cashews, cream, butter and flavorful garam masala and is available mild, medium or extra spicy.
Aloo Gobi
Cauliflower and potatoes – the stars of this dish – are sautéed with tomatoes and onion and seasoned with ginger, garlic, spices and cilantro.
Vegetable Korma
This signature dish features a medley of vegetables and lima beans cooked in Indian spices and garnished with cashews, cream and raisins.
Paneer Butter Masala
This creamy curry is made with paneer, onion, tomatoes, cashews, cream, butter and flavorful garam masala and is available mild, medium or extra spicy.
Aloo Gobi
Cauliflower and potatoes – the stars of this dish – are sautéed with tomatoes and onion and seasoned with ginger, garlic, spices and cilantro.
What has been the response from the local Indian and Jewish communities? It’s been really great. They’re all such nice, supportive people, and it makes me really happy to see them enjoy our food. They love our food, and we love them. We also have a lot of support from Washington University [in St. Louis] and Saint Louis University students and have become known around the city. We sell five different frozen entrées – available at three locations of Schnucks – and ship special orders from coast to coast
What is the most rewarding part? I feel like it’s a small drop in the bucket, but less and less cows are cut every day. I’ve made a small difference and wish I could do more of this every day. We hope we have brought some awareness to the community. Our goal is to save the animals and let them live with all the same rights we have. There is a fine saying I like to quote: “Until one has loved an animal, a part of one’s soul remains unawakened.”
Gokul Indian Restaurant, 6101 Delmar Blvd., Delmar Loop, St. Louis, Missouri, 314-721-1888, gokulindianstlouis.com
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Mabel Suen is the St. Louis contributing editor for Feast.
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Gokul owner Jitendra Sandhe.

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