That's what the proprietors of Shree Datta Boarding House say is their USP. Taste the Chicken Wade at the 80 year-old Parel eatery that once catered to homesick Konkan migrants, and you cannot but nod in agreement
That's what the proprietors of Shree Datta Boarding House say is their USP. Taste the Chicken Wade at the 80 year-old Parel eatery that once catered to homesick Konkan migrants, and you cannot but nod in agreement
The first thing that stands out at Shree Datta Boarding House is the note at the entrance, proudly announcing the presence of CCTV cameras indoors. A touch of technology to the 80 odd year-old Malvani joint in Lalbaug, Parel. We doubt Arjun Parab would have thought of a surveillance camera peeping into his modest eatery when he founded it in the 1920s.
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Playing by the old rules
The food stays the same though, as does the d ufffdcor. The only addition is an outer dining area on the curb of Dr Ambedkar Road, which the Shirodkars added five years ago, to ensure everyone who visited the eatery could be served immediately. 'Immediately' is a relative term at Shree Datta. Mondays and Tuesdays are relatively free (Maharashtrians tend to fast and avoid non-veg meals on both days), but on most days there are no less than 20 people queuing up outside.
It's the non-vegetarian fare that Shree Datta is best known for, especially the chicken and seafood preparations. "We took over the restaurant but we didn't want to change the name or the food served," says Ranjani Shirodkar.
The menu continues to feature simple Malvani classics like the Pomfret Fry and Chicken Liver Dry Fry, with prices ranging from Rs 35 to Rs 75. Their most popular item is the Kombdi (Chicken) Wade (Rs 55), a wholesome meal in itself. Chunks of chicken soak up a lovely garam masala and chilli gravy best polished off with fresh crunchy wades (a type of puri) made with nachni and wheat flour. All washed down with a cool glass of Sol Kadhi. The food isn't too spicy, a conscious effort, says Shirodkar, who worked as assistant manager at the National Film Development Corporation before she applied for voluntary retirement and took over the reins of Shree Datta, along with her husband.
We are far from fake
The couple's son, Sanil, a hotel management graduate, is next in line for taking over the business. Like his parents, the 24 year-old stresses on the need for authenticity. "It's our USP and we plan to keep it that way," they say.
Ranjani says she once visited a Malvani eatery and called for Chicken Wade. "I was served a plate of puris, which they insisted were wade. Several Malvani joints hoodwink customers."
The truth about chillies
Sanil recalls a time when a customer alleged that their bright orange fish curry was an outcome of added colour. "They don't understand that it's because of the chillies we use." The chillies used at Datta come from special crops harvested only for 22 days a year, mostly in Karnataka. "Whenever they are harvested, the wholesale guys inform us and we buy them in bulk and store them in deep freeze. That's the secret behind our deep orange gravies," he smiles.
Incidentally, the orange curries are a favourite with Marathi stage actors, especially Neelam Shinde, who loves her plate of Chicken Wade. The eatery recently played host to an afternoon meal for the crew of Atul Kulkarni-starrer Natarang.
The owners pick their most-eaten item off the menu too. While the senior Shirodkars like everything served, Sanil's favourite is the Dry Chicken Liver Fry. He enjoys dropping by the kitchen every now and then. "All of us cook, so we like visiting the kitchen, and at least one meal every day is eaten at the restaurant," says Ranjani.
At: Shree Datta Boarding House, Dr Ambedkar Road, Parel (E). call: 24710830. From 11 am to 3 pm, 7.30 pm to 11 pm. Shut on Thursdays
Quick facts
Staff strength: 19
Mouths to feed: On a busy day, Shree Datta serves upto 500 people.
Cheapest item on the menu: Just gravy for Rs 5
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