Seduce your tastebuds

Enter the Maharashtra Sadan, the new building in Kasturba Gandhi Marg and you get a feel similar to a luxurious hotel. Look down and you see yourself mirrored on the shining marble tiles, look up and the sparkling beauty of the brightly lit chandeliers leaves you awestruck.

As you head towards the canteen, which can give any swanky restaurant a run for its money, the sudden thought of checking the wallet can dampen your enthusiasm! But no worries, all you need is Rs 100 to enjoy a perfect and unlimited lunch at Maharashtra Sadan canteen.


Presently, being handled by chefs who are especially called from Mumbai, the place serves authentic Maharashtrian food. The food here has a different taste altogether. It is also spicy, since it is dominated by the sharpness of chillies instead of varied spices.

Metrolife recently reviewed the canteen fare ahead of Ganesh Chaturthi celebrations. The place will undoubtedly be packed with Maharashtrian crowd, but people from other states who are food lovers will prefer to visit the Sadan, to be the part of the festivity.

Home cooked is the word that comes to mind with the first mouthful. The place has buffet system for vegetarians and a la-carte menu for non-vegetarians. We decided to try our luck with vegetarian food, a delectable spread of Boondi ka Raita, Tendli Masala (Kundru ki Sabzi), Hirwa Vatana Usal (Hare Matar ki Sabzi), Arhar ki Daal fried with onion, jeera rice and chapati. Each item had a distinctive flavour.

Starting from Boondi ka Raita, the curd was not sour and there was hardly any tinge of jeera powder, only limited salt in combination with curd gave a refreshing taste. Tendli Masala was cooked differently from north Indian style. Kundru wrapped in besan, was cut into pieces and cooked with onion and garlic. The presence of spices was limited, what dominated was the flavour of sautéed onions
and chillies.

Hirva Vatana Usal was not too spicy. The gravy was thick due to finely ground onion paste and flavour of green coriander tantalising the taste bud. Arhaar ki Daal had a normal taste and consistency that enhanced the flavour of pulses. We were also served desi snacks made from the leaves of Colocassia (arbi). The leaves had besan smeared over it, rolled and deep fried.  Topping the meal were coconut laddoos, just sufficient to sate the cravings for dessert!

Peeyush Damjidedhia, who has recently taken charge of the catering at the Sadan says, “Thanks to the ministers who had tasted our food in Mumbai and gave us the catering contract here. The breakfast, lunch and dinner menu change each day. Right now, we have kept the food options limited due to lack of manpower. At present we only want to maintain the quality of food. For breakfast, we generally serve Kanda Poha, Sabudaana Khichdi, Upma, Batata Vada, Bread Cutlet and Omlette. For lunch and dinner, in non-vegetarian section we provide Chicken Kolhapuri. Also, we serve, Thecha  (a kind of pickle-cum-chutney of chilli and garlic) each day. In desserts we have Srikhand, Pooran Poli, Gulab Jamun, Bread Pudding and Coconut laddoos.”

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