Maharashtrian Food Festival – July Special
The best part fo Maharashtrian cuisine is usage of less oil or no oil for most preparations. The flavors range from subtle to tangy to spicy depending on the region. Malvani cuisine specific to the Konkan region uses a lot of tamarind and kokum. Varadi cuisine of Vidharba is high on coconut and peanut-based dishes. And Kohlapuri Maharashtrain fod tends to be spicy!
Relish ethnic flavors from Maharashtra with rustic homely vegetarian dishes like Kanda Poha, Vada Pav, Misal Pav, Kanda Bhaji, Thali Peeth , Jhunka Bhakar, Puran Poli, Sabudana Khichdi and Masala Taak at all our locations. Breakfast, meals or snack – these dishes satisfy any time of the day.
We specialize in Regional Delicacies!
Expecting a gathering of people who would appreciate traditional Gujarati food? Choose from our authentic Gujarati preparations in the Gujarati Package priced at $14.99 per person. Delight your guests with Surti Undhiyu, Turiya Patri Subzi, Rasa Vala Aloo, Dudhi Chana, Gujarati Dal & Kadhi, Srikhand, Basundi, Puran Poli and many other dishes.
Get your food delivered to you through DOOR DASH & EAT 24
We have partnered with Door Dash and Eat 24 to deliver food to you from all our locations. Download their phone app or order your favorite Chaat Bhavan dishes online on their web site.
Mumbai Laadi Pav is the star of our fest this month. All dishes featured on our September Special menu have the soft pillowy pav central to them.
The Portuguese colonized India long before the British. It was their influence that a particular yeasted bread called ‘pav’ became popular all around Bombay (now Mumbai). It became very much part of the culture of the city. Pavs were rarely made at home and usually people just bought them from their neighborhood bakeries. In the old days, most of the bakeries in Bombay were run by the Iranis, as part of tea-houses called Irani restaurants. These weren’t fancy establishments. They served tea and biscuits. Breakfast was usually variations of pav. Maska pav (bread and butter), Brun maska pav (hard brown bread with butter) with cheese and eggs for variety were the regular fare.Pao from Irani joints were staple breakfast item for many migrant workers from hinterland of Maharashtra. Irani restaurants are sadly on their way out but pav remains a favorite of the locals in Mumbai.No url attribute defined!
People say that no one starves in Mumbai. To eat a decent, wholesome meal, you don’t need to own a kitchen or a stove or even a pair of shoes. Every street corner has a food stall and many serve meals centered on pav. Vada Pav, Pav Bhaji, Misal Pav and Dabeli are available at many street side stalls. Plates and cutlery are completely unnecessary. Food is simply handed to you or may be wrapped in a newspaper.
Pav has even made it big on the global scene. Recently Misal Pav served at Dadar’s Aaswad restaurant has been named the world’s tastiest vegetarian dish at the Foodie Hub Awards in London. Missal is a spicy curry prepared with moth beans or matki and served with chopped onions, tomatoes, fresh coriander and lime along with some green and tamarind chutneys. The highlight is the farsan, which adds crunch to the dish. And, the best way to enjoy a plate of missal is by wiping it off with Mumbai’s favorite bread that is pav.
This month, the focus of our September Special Menu is the humble Pav. At the Mumbai Pav Festival, you can enjoy Vada Pav, Samosa Pav, Pav Bhaji, Radga Pav, Bhajji Pav, Kutchi Dabeli, Masala Pav, Misal Pav and Sindhi Seyal Pav!