Tracing how Mumbai's college canteens have evolved over the last two decades

Back when he had the chance to experience the college canteen in its original old charm, packed with nostalgia, mosaic tiles, and granite tabletops for the affordable price of R15, Travasso shares, “I fell in love with Sev Puri because of Jai Hind College. It was a great way to start conversations and go beyond your table. Because I was on stage very often, it was great running into people who remembered me from my earlier events. I formed connections with fellow students just because I went to the canteen.” As someone who embraces change, Travasso yearns to go back to how the canteen was 20 years ago, before the reconstruction and hiked menu prices.

Nitika Ahuja
Second-year, BMM (Mass Media)

She also experienced the canteen in its earlier avatar—before the renovation brought in air conditioning, revamped countertops, a larger menu, wall art, and an expanded space overall. “Before the canteen got redone, I’d swear by the manchow cup noodles and iced tea. That combination filled me with enough sugar and sodium to get through 12-hour college days preparing for fests and submissions.” However, the air-conditioning makes it a good respite from the heat. Ahuja finds herself drawn to the newly introduced doughnuts priced at Rs 100. 

Mithibai College, Vile Parle
Khevana Desai
Vice Principal, alumna of 2005 batch

“A go-to order for most of us was the batata vada sandwich, along with South Indian staples like idli-chutney and vada-sambar,” she recalls. “The canteen was originally run by Ramakrishna, a popular restaurant in Vile Parle East known for its South Indian food.” She shares fond memories of the canteen. “I miss the authenticity on the old menu, especially now that the canteen has gone through many changes. And to some extent, I miss the intimacy of the space. It used to be just for Mithibai students; now it’s open to some other colleges too. Back then, it was smaller, quieter... in a way, more ours.”

Suhana Saha
Second-year BA Political Science

Some of my best days have been spent working with friends on a project or fest—fuelled by four plates of Papdi Chaat shared for Rs 54, laughter echoing across corridors.

Amid the chaos, there’s always someone calling out for Schezwan noodles or masala dosa, as students from every corner of SVKM wander in, like extras straight out of a Karan Johar film. It holds a lot of memories, nostalgia and excellent gossip sessions as well.” Saha believes the Masala Dosa is overrated because it’s way too overdone. 

St Xavier’s College, Dhobi Talao 
Rhea Taparia
Third year, BA Psychology

A devotee of the apple pie and the vegetarian noodles frankie, where slurpy, umami-packed noodles burst from a crisp, golden roll, perfectly balanced by the gentle sweetness of a just-right apple pie, priced at Rs 40 and Rs 60 respectively.

Rhea and her friends take a mid-lecture break chai runs. “My go-to order in the canteen is the veg noodles frankie and apple pie on days I don’t get a dabba from home.”  

Riaan George
Content creator 
Graduated in: 2003 with a major in French

George had a soft spot for all things greasy—especially desi Chinese and a good dosa. A fairly studious sort, he recalled, “I was always in class, and every so often, we’d come down to the canteen with our French class—order some coffee and snacks, and sit in the garden practising French with our professor.” The canteen, buzzing with life, was a melting pot of cultures and conversations. As the only one on campus, it became a common ground—where students from every course came together to devour everything it had to offer.

RA Podar College, Matunga
Sameeksha Karkhanis
Grade XII Commerce Student

The Podar canteen, unfortunately, no longer exists in its original form. It now operates as a Nescafé stall, offering café-style items like coffee and Maggi. However, students often venture outside campus to satisfy their cravings, as the current setup doesn’t quite replace the charm—or the variety—of the old canteen. “It would be a lot more convenient if we had a place within the college itself.” Nonetheless, being surrounded by a dozen other affordable local gems, like the canteen, extends its presence beyond the campus.

Sarju Doshi
Graduated in 1989 with a Bachelor of Commerce

Doshi lived the classic Bollywood college life. He shares, “ We never attended class and hung out either in the canteen, or at Podar katta, and I believe that jisne canteen nahin dekha usne kucch nahin dekha. Batata Vada, priced at R2.50, was the dish everyone eagerly awaited, and one used to grab it the moment it landed on the plate. We used to fight for it a lot and wash it down with a cutting tea. 

DY Patil College, Nerul
Sanjay Shetty
Director, Enterprise Automation Dextero
Graduated in: BE in 1999

PIC/ATUL KAMBLE

“More than the food, the canteen was about camaraderie, from completing assignments to catching up with your friends.”  The canteen was famous for its warm and comforting Missal Pav, classic Vada Pav, along with the Chai that is priced at about R20. 

Roshini Kalliath
Fourth Year, Physiotherapy

“An item in the canteen I swear by would be the vegetarian Alfredo pasta, the Hawaiian Pizza, and the Americano, as a heavy black coffee drinker myself.” Priced at approximately R180, the college has undoubtedly undergone significant changes over the years, with items such as the chicken protein salad, priced at R220 and the establishment of multiple cafes within the campus itself, introducing us to a menu that broke away from the usual college fare. 

VN Bedekar College, Thane
Vinita Upadhyay
Business Development, Manager 
Graduated in 2003 with a Bachelor’s in Commerce

Their college canteen stood apart from the main building, perched on an elevation with 30-odd tables overlooking a water body and railway tracks. “It was spacious, scenic, and the perfect hideout from professors and prying eyes.

Vada Pav, with extra meetha and sukkha chutney or Misal priced at about R20 was our favourite. I’d love to go back there with my friends, Chitra and Priti, share food and reminisce the good old days when we bunked lectures and went to our secret den.” 

Kavya Rane
Grade XII, Commerce

Rane holds the same affection for the canteen classic from 22 years ago. My go-to order remains the Vada Pav and Misal. At about R20, the Misal Pav truly describes my college experience. There’s something comforting about the warm, fiery, and flavourful symphony of flavours poached in a misal pav, especially when it’s a rainy day. The sharp onions with the tangy lemon, topped with the crispy farsan, is what takes it to the top. No wonder these dishes remain timeless staples in student meals.

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