Maharashtra Darbar, is a dedicated Maharashtrian Thali Restaurant at Hotel Green Olive, serving 100% Pure Vegetarian Maharashtrian Thali (unlimited).
Maharashtra Darbar is a Maharashtrian delight – for veggies though. We serve all your traditional favourites be it lip smacking snacks, spicy curries or delicious sweets in different combinations every day.
MahaRashtra as the name signifies, is a large state with rich culture, diverse tradition, glorious history & unique cuisine. Maharashtrian food is healthy, austere & easy to digest, here constellation of districts bring in a confluence of different taste & fusion food. Main contributors are Marathwada, Khandesh, Vidarbha, Konkan & Mumbai fusion.
Lacto-vegetarian dishes are based on six main class of ingredients including grains, legumes, vegetables, dairy products and spices.
Sweet, sour, hot, crispy, soft, tangy, cool, warm…oh.. the vocabulary in English language is really limited to describe all the tastes and textures presented on a single plate of vegetarian meal like this. A rich, grand traditional meal of my land!
Our ambiance is a mix of simple fine dine interiors with an expansive menu offering authentic Maharashtrian dishes. The food served is more like home-cooked meal than a restaurant which you will relish.. our USP is our home made masalas.
A perfect Maharashtrian Thali should be like.. blend of different dry vegetables, raitas, salads, rice varieties, pickles, chutneys and the centre of it all, the sweet lentil stuffed bread, Puranpoli !! Below is a summarised list of menu;
|Puranpoli||This is a bread stuffed with sweet filling made with yellow lentils (chana dal). An absolute delicacy of Maharashtra & it is a must for quite a few festive meals.|
|Coconut chutney||Fresh coconut, chilies, coriander, raw mango (for sourness or one use lime juice), salt & sugar ground together.|
|Pickle||I used homemade lime pickle, a special recipe called ‘Upvasache lonche’ which has only four ingredients limes, salt, sugar and chili powder all mixed together & kept in sterilized jars until the lime are soft & have absorbed all the flavours. It took about two months for my pickle to be completely ready and although it can last for a long time, mine will be consumed very quickly as its really delicious.|
|Cucumber Raita (Koshimbir)||It’s finely chopped cucumber & coriander leaves mixed with some plain yogurt, salt, sugar & a little peanut powder. Use of peanut powder is very typical to Maharashtrian recipes and it gives the salads a nice nutty flavour. A tempering of cumin seeds, chopped green chilies and curry leaves fried in little ghee was poured on top of the raita to give it more flavour.|
|Carrot Salad (Koshimbir)||Same as cucumber raita except there is no yogurt in this salad instead a little lime juice is added for sourness.|
|Potato Bhaji||Boiled and cubed potatoes are sautéed in spicy tempering using curry leaves, chilies & urad dal. Fresh grated coconut and coriander leaves are sprinkled on top.|
|French Beans Bhaji||Sliced French beans are sautéed in tempering and then covered and steamed in its on juices until tender but not overcooked. Peanut powder, salt, sugar, lime juice, grated coconut and coriander leaves are added for flavour.|
|Courgette Fritter||This is similar to a Pakora made with gram flour batter. A local vegetable called Ghosale is used for this bhaji. Ghosale is very similar to courgette (Zucchini). Any other vegetables like potato or cauliflower etc. can be used for a fritter.|
|Kothimbir Vadi||This spicy coriander cutlet is a typical Maharashtrian dish. Yellow lentils (chana dal) are soaked until soft, drained completely and them ground with chilies, ginger, salt, sugar and lime juice. A bunch of coriander is finely chopped and mixed with the ground paste and a the mixture is formed into a rolled, steamed, when cold cut into thick circles and then shallow fried in some oil. Gram flour is sometimes used instead of soaked chana dal to make the paste.|
|Kadhi||This is a spiced yogurt soup (very broad and crude description indeed!) that is made in many different ways, all overIndia. My version used curry leaves, ginger, green chilies, asafetida, cinnamon and cloves for flavouring.|
|Katachi Aamti||the yellow dal is being cooked for the Puranpoli, the excess water in which the dal is cooked is collected and used to make ‘Aamti’ which is a clever use of a protein-rich by product & is absolutely delicious.|
|Kheer||This sweet is also called ‘Payasam’ in South India. This is similar to rice pudding but can be made with thin wheat noodles called Seveyein instead of rice.|
|Masalebhat||This is essentially a variation of Vegetable Pulao prepared using Maharashtrian spice mix powder called ‘Goda Masala’. A range of vegetables can be used but I used Tendli / Tindora, carrots & green peas.|
|Panchamrut||This is a tangy tamarind chutney which uses dried coconut flakes, sesame seed powder, peanut powder, chilies and jaggery (or sugar) Yummy!!|