Shree Thaker Bhojanalay Since 1945 Gujarati restaurant Mumbai Maharashtra
Shree Thaker Bhojanalay Since 1945 Gujarati restaurant Mumbai Maharashtra
During mango season, patrons are treated to rich Alphonso aamras and a delicate mango kadhi. On weekends (₹1,000), additions include paneer sabji, special pulao, extra sweets, and more farsans. It comes with pulao, khichdi, curd, chaas, six types of chutneys, three farsans, and a rotation of sweets. Today, his son Gautam Purohit, 51, is the heart and soul of the kitchen. After a range of odd jobs, from coal breaking to working in dhabas, Maganbhai finally saved enough to open his own small eatery in Zaveri Bazaar.
How A Man Who Came To Mumbai With Just ₹5 Built The Iconic Shree Thaker Bhojanalay However, given the unlimited nature of the meal, the central Mumbai location, and the restaurant's heritage status, many consider it worthwhile despite the cost. Barefoot waiters constantly circle the dining room, persuasively encouraging diners to accept additional servings. The feast concludes with at least two sweet offerings, often including aam ras (mango pulp), basundi (thickened sweetened milk), and gulab jamun. Complementing these are various chutneys, both sweet and spicy, alongside papad and pickle. Main dishes feature an array of vegetable preparations made from bottle gourd, ivy gourd, cow peas, and green gram, prepared both dry and with gravy.

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At the time, he reportedly had only around two to five rupees in his pocket. In a conversation with Humans of Bombay, Gautam Purohit shared the inspiring story of how his father built the iconic eatery from scratch. Heritage, hard work, and a dream carried in an almost empty pocket—that is how the remarkable journey of one of Mumbai’s most beloved dining spots began.
- Not that celebs opinions hold more value, but that it’s famous enough of a restaurant that they have visited it.
- Crunchy, airy, soft, moist farsan, colourful piquant chutneys, silken kadhi, dal-baati-churma, and more.
- However, once inside, the air-conditioned space welcomes diners with a wall adorned with photographs of celebrity patrons, a testament to the restaurant’s enduring quality and reputation.
- Walking through the cramped alley and up a flight of narrow stairs to reach this first-floor eatery might not immediately suggest a premier dining destination.
- Masque is a 10-course experience that begins the moment you step into the elegant dining room housed in a former textile mill.
- However, given the unlimited nature of the meal, the central Mumbai location, and the restaurant’s heritage status, many consider it worthwhile despite the cost.
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From humble beginnings to becoming a cherished stop on Mumbai’s food map, Shree Thaker Bhojanalay’s journey is a heartwarming tale of grit, passion, and the magic of food made with love. The dishes are lighter, less oily, and prepared with ingredients of the highest quality—like saffron sourced from Kashmir and winter vegetables for undhiyu from Surat. Among the restaurant’s most famous offerings is the doodh pak, a rich rice pudding slow-cooked for seven hours.

They say that places that serve delicious food often have simple surroundings. I sometimes feel the big chain of luxury hotels must learn from these guys. I can also say that this is probably the only restaurant that’s super active on social media, be it Twitter or Instagram. I won’t get into the details of what happened, but today both are two distinct states. Experience the legendary Gujarati Thali — an all-you-can-eat feast served with warmth and smiles. Located in the heart of Mumbai, our eatery is a culinary landmark cherished by locals and visitors alike for over 75 years.

No artificial flavors, no shortcuts — just honest, nourishing meals made fresh every day. We treat every guest like family, offering unlimited food with unlimited warmth. Hospitality is the heart of our service. From sweet to savory, spicy to mild — every bite represents Gujarat on a plate. Each thali is lovingly prepared with home-style recipes, passed down through generations. Prices at Shree Thaker Bhojanalay (Since 1945) deserve attention because they're fair.
He had, and still has, generations of experienced cooks who prepare the finest vegetarian Gujarati food. I've been dining here since the days when we had to wait on the landing, eye-to-eye with a tailor diligently working on his sewing machine, eagerly awaiting our token. Saran, a powerhouse of talent, a chef extraordinaire, author, and Culinary Director of True Palate Hospitality, oversees 19 restaurants across 8 cities in 2 countries. This family-run eatery, established in 1945, has consistently delivered exceptional food. ” Sure, it sounds absurd to express such deep affection for a no-frills thali restaurant, but it's true. The bajra rotli is best with the garlic chutney, and the kadhi, and it's also served with some jaggery.
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You will not find a Paneer subzi or a Rajasthani kadhi in it. The flavours are proper Gujarati Shree Thaker Bhojanalay and so are the dishes. I’ve eaten Gujarati thali at the best of the best places in Ahmedabad and know exactly if the thali is good or bad. More than north Indian food, Gujarati Kadhi/Dal with phulka is kind of my comfort food. Even before your mind can process what it wants, your thali will be refilled. This mighty thali let me tell you is an unlimited Gujarati Thali and the servers are there to feed you to death.
Taj Mahal Palace, Mumbai
The large, bare, non-air-conditioned hall featured tables and benches against the walls, with barefoot waiters bustling around, serving the most delicious Gujarati food. Inside the restaurant, Maganbhai Purohit, the founder, would beam from behind the cash desk. It's all part of the Shree Thaker experience. In 2007, his NYC restaurant received a Michelin star. To evaluate it, I revisited the restaurant with another regular and a fan of Shree Thake, Suvir Saran. Why else would I brave the traffic-choked, narrow lanes of Kalbadevi and return regularly to Shree Thaker Bhojanalay for the past forty years, even bestowing upon it several awards?
The meals are served in a free-flowing style and include a variety of dishes prepared using locally sourced ingredients. Over the years, Shree Thaker Bhojanalay has welcomed a wide range of visitors, from food enthusiasts to famous personalities. The restaurant was named Shree Thaker Bhojanalay, inspired by the family’s surname, “Thakur.” Over time, he saved enough money to open a small food establishment of his own. Determined to master the craft, he learned the art of preparing traditional dishes from experienced maharajs. More than just a restaurant, Shree Thaker Bhojanalay represents a significant piece of Mumbai's culinary heritage.
