5 reasons why you should head to this iconic Dadar eatery before it shuts down

Five reasons why you should head to a Dadar landmark that shuts in 40 days for redevelopment

Last month, mid-day broke the news of Tambe Arogya Bhuvan, a pre-Independence era eatery in Dadar, calling it quits since Patil Niwas, the building in which it is housed, was to undergo redevelopment. "We will see about reopening when the time comes. For now, I would like to take some rest," says third-generation owner Hemamalini Tambe (70).

We handpicked five iconic iconic items from their menu that you should try before the Dadar landmark disappears.

Zunka Bhakri
A hearty plate of Zunka Bhakri comprises a wet mix of well-cooked besan (chickpea flour) spiced with onion, chillies and tempered with mustard seeds. We mop it up with piping hot and fluffy rice flour bhakris. The dish is accompanied by a pungent garlic chutney and onion crescents.
Cost: 60

Thalipeeth
Laced with onions and chillies, the crisp, roasted paratha-like snack is prepared with multiple grains, including wheat, jowar and bajra. "I have instructed the staff to pat Thalipeeth with their hands, and roast it. Otherwise, they would make it on a plastic sheet and fry it. That's not how we make it at home," she says.
Cost: 40

Kothimbir Vadi
This version of Kothimbir Vadi scores over its counterparts at other Maharashtrian eateries due to its fried-till-crisp exterior that gives way to soft, doughy coriander-laced filling, seasoned with chillies and pepper.
Cost: 40

Kairi Dal
A summer special, the cooling Kairi Dal is served straight out of a refrigerator. It features sufficiently soaked chana dal (split Bengal gram) mixed with grated raw mango and coconut seasoned with salt, chillies and turmeric. What elevates the flavour is the thand phodni, a tempering of mustard seeds and asafoetida, which is cooled to room temperature and then drizzled over the dish.
Cost: 24

Piyush
Hints of nutmeg and saffron hit our palate as we sip the refreshing Piyush. The famous Maharashtrian drink was invented in the Tambe kitchen. "It is called so because of its piyush-like (nectar) taste."
Cost: 36

Time: 9 am to 9 pm (shut on Wednesdays)
At: Patil Niwas, NC Kelkar Marg, Dadar (W).
Call: 24325611

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