This Sunday, indulge in a brunch menu that brings the best of sweet, spicy and savoury flavours from across our home state
Bhareli pomfret; Puranpoli baklava; Taleli kolambi
As a new week begins slowly on a Sunday, one just wishes for the company of good food to soak in the weekend calm. Putting the vibrant and diverse flavours of our state on the table, Kala Ghoda-based restaurant HyLo is inviting patrons to settle for a lazy Sunday brunch.
“This is the first in a series of brunches I plan to host, each exploring a different region of Maharashtra. Maharashtrian cuisine, with its hearty snacks like misal pav, and soothing drinks like sol kadhi, naturally lends itself to a leisurely mid-morning or early afternoon meal. The brunch is all about reimagining traditional dishes in a modern format that invites everyone to experience the many flavours of Maharashtra,” senior chef Pankaj P Nerurkar explains.
The non-vegetarian thali. Pics Courtesy/Team Hylo
From dishes like kombdi vade, which is a fragrant coconut-based Malvani chicken gravy paired with fluffy, fried vade, to savoury bites of kothimbir vadi and good old favourites like steamed modak and sol kadhi, the menu relies on regional ingredients to explore the culinary heritage of the state. “We want to celebrate local ingredients and the signature spices that define our cuisine. While Konkani and Malvani flavours are known for their liberal use of coconut, kokum, and tamarind, creating dishes that are spicy yet balanced with a sweet-sour edge, the Khandesh region champions a rustic, spicy and tangy flavour profile. The variations are flavourful and exciting,” he elaborates.
Start with the grazing table as you sample dishes like ukadlelya shenga, amba poli, chana garlic koliwada and an imli thecha cheese board. Move over to the main course where comfort dishes like ambat dal, bhaat, batatyache kaap and bowls of prawns masala and alani bhaat fill the air with a rich, aromatic goodness. These dishes can also be paired with sides like hirva vataana pattice, bhareli pomfret and kaleji masala on toast, among others. For a sweet end to the meal you can try the puranpoli baklava, a trendy twist on the popular sweet flatbread or go for classics like amrakhand, kharvas and aamras.
“In a cosmopolitan city like Mumbai, where global cuisines often take centrestage, my aim is to bring Maharashtrian food to the forefront and showcase its incredible depth and versatility. I want to remind people that our cuisine is not just about street food staples like vada pav but a wide, beautiful variety of regional flavours which can hold their own in any modern dining setting,” Nerurkar sums up.
ON May 25; 12 noon to 5 pm
AT HyLo Kala Ghoda, 2nd Floor, Building 30, K Dubash Marg, Kala Ghoda, Fort.
CALL 9004191901
COST Rs 2199 plus taxes (exclusive of alcohol)
Tips to ace Maharashtrian cooking
. Traditional cooking, especially vegetarian dishes, uses minimal oil. Lightly sauté vegetables to retain their nutritional value
. Always use fresh coconut and herbs for coastal curries and chutneys to enhance texture and flavour
. Use ingredients like kokum, tamarind, or jaggery alongside chilies and spices like goda masala to obtain a sweet-sour-spicy balance
. Adjust chilli levels to suit your taste palate. Byadagi or Kashmiri red chilies add colour and mild heat, ideal for curries like kombdi rassa.
Information courtesy: Pankaj P Nerurkar
Subscribe today by clicking the link and stay updated with the latest news!" Click here!
