Mejwani Maharashtra Chi: The Ongoing Maharashtrian Food Festival at 180 Degrees, Radisson Mumbai Goregaon
Curated by the Youtube Channel Being Marathi and their chefs, this food festival called Mejwani Maharashtra Chi has a lot of interesting Maharashtrian delicacies. Each weekend, until 9th December, 180 Degrees in Radisson Mumbai celebrates the flavours of Maharashtra. Every Friday. Saturday and Sunday, there is a buffet that’s full of the varied fare of Maharashtra, and homestyle authentic dishes across Maharashtra never tasted so good! The first weekend showcased dishes from the Western Ghats. During the last weekend, the speciality was coastal food. In this weekend (Nov 30, Dec 1 and Dec 2), there will be delicacies from the Vidarbha region, whereas in the last weekend (7-9th Dec), there will be an amalgamation of the best specialities across all the regions showcased so far.
At Mejwani Maharashtra Chi, the food from the Ghaati, coastal and Vidarbha dishes are full of local, rustic flavours. There are certain lost and rare recipes of Maharashtra, which are showcased here. This festival gives equal weightage to the vegetarian and non-vegetarian delicacies. At Rs 1645/- per person (plus taxes), the food is worth a try.
If you happen to go there tomorrow evening (December 1), make sure you taste their authentic Kadaknath Kombada, a unique chicken curry from the Madhya Pradesh and Maharashtra border. Kadaknath is a prized chicken with black-coloured meat, known for its superb health benefits. It is rich in protein and low in cholesterol. Kadaknath Kombada comes from the royal kitchens of India, so it is a must-try for true-blue foodies.
We were lucky to have tried a rare hidden gem called Popati. This delicacy is prepared mainly in the Raigad District of Konkan Region. The key ingredient for this dish is an almost neglected leafy plant that grows on the roadside, with broad leaves with a strong aroma similar to something in between sage and caraway leaves. Popati is prepared especially in the days of winter. Popati-leaf-wrapped chicken pieces and vegetables are stuffed inside an earthen pot and cooked to perfection. This dish is much loved in Uran, Panvel and Navi Mumbai areas. The vegetables and meat acquire the smell of the leaves that give a superb rustic aroma to this healthy dish.
The food in the live counters was very traditional and made with care. For instance, the Bombil Fry was crunchy and spicy, marinated with spices and coated with a rice-flour mixture. Another Konkani speciality, the Kombadi Vade, is made from rice flour and split grams.
We also tried the Bhajani Thaleepith from the live counter, which was perfect. Thaleepith is a popular snack in Maharashtra, served with homemade butter, ghee or curd. Bhajani means dry-roasted multigrain flour. It is a mix of rice flour, millet flour, split Bengal Gram flour, Sorghum flour, split black gram flour and coriander seeds.
The Kothimbir Vadi in the live counter was a delight. A savoury crisp made with gram flour, coriander leaves and spices, this Vadi is a pleasure to munch, especially when it is made by expert hands. However, the non-veg Missal with pao needed improvement and it lacked punch.
Sukke Chicken was bang-on. This Malwani-style chicken curry made with Malwani masala is one of the best dishes here. A glass of chilled Solkadhi is always welcome. It is a Konkani summer drink which serves as a digestive. It is made with coconut and Kokum and is a must with every Maharashtrian meal.
The Surmayee Rassa in the main course is made in authentic Malvani style using freshly ground Malvani masala and cooked along with coconut milk. King Fish is used for the recipe. The dish is pure bliss for all seafood-lovers. Another interesting Maharashtrian dish we tried was the Rawas chi Hirva Kalan. This is a green curry of fish, mainly made in coastal Maharashtra. It has fresh coconut, green chillies and garlic.
We loved the Sukatachi Chutney. The texture of the tiny dried shrimps mixed with basic spices made it very flavourful. I expected it to be spicier, though.
There was an array of lip-smacking vegetarian dishes in the main course that we would have loved to try, but we shifted to the dessert spread instead. The Naralchya Wadya is a coconut-based sweet that’s offered to Lord Ganesha.
The Ravyache Laddoo is a power pack indeed, made with slow-roasted semolina, cashewnuts and homemade Ghee.
Piyush, a smooth and creamy beverage, is a must-have here. Even the Ravyachi Kheer, made with semolina and sugar, is a pure delight. It is incredible to see that how simple ingredients get transformed into beautiful food that is redolent of Maharashtrian culture and tradition.
This weekend, it’s going to be some of the best Maharashtrian dishes in the buffet. They have dishes like Savji Mutton, Patodya, Vangyach Bharit, Varan Bati, Rodga, Nagpuri Vada Bhat, Nagpuri Tarri Pohe, Shegaon Kachori, Puranache Mande and Santra Barfee to make your weekend a true foodie weekend. The Maharashtrian Food Festival at Radisson culminates on 9th December. Reserve your table now!
Address: Radisson Mumbai Goregaon, Goregaon West, Mumbai
For reservations: 022-30151115
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