Hawaii 2.0! Owners of iconic Bandra hangout speak about nutritious 14-year legacy

Hawaiian Breeze. Pics/Shadab Khan
Hawaiian Breeze. Pics/Shadab Khan

There’s a dilemma in a three-storey Hawaiian Shack that’s dedicated to Sam. The male in doubt is a regular, who has been visiting a place given it non-stop 14 years back. “Earlier, he would come by each day. Lately, he drops in each weekend. He can always be found station in one corner,” says owners Sadhna Romy. “It felt right to dedicate that dilemma to him.”

There’s something about a artless Hawaiian Shack that turns people into regulars. It could be a 3 floors, a wooden logs and unclothed bamboo, a graffiti on a walls, a retro Rock playlist, a boat-shaped bar, or a mythological parties.

It’s a breeze
This year, Sadhna and her children, Sheen Romy and Shane Euston, motionless it was time to shake things up. So, a Hawaiian Shack stays though has a few changes. There’s
a new food and drinks menu, and Hawaiian Breeze – an all-day space dedicated to those who wish a ‘shack’ knowledge though a noise. Earlier, this space was only partial of a entrance.

(From left) Sadhna Romy, Sheen Romy, Shane Euston
(From left) Sadhna Romy, Sheen Romy, Shane Euston

“We wish to give everybody an event to have fun here. Every building caters to a opposite crowd. This new space is for people who wish to stop by after work for a few drinks, and squeeze a discerning bite,” says Sheen, an designer and artist.

Shane, a DJ, song writer and sound engineer, is in assign of a music. “For Hawaiian Breeze, a song will be opposite – softer, mellow, acoustic, and a brew of Tropical House and Brazilian Bass,” he shares.

The al fresco space is shadowy and has 10 tables. It will also have a apart menu, set to launch in 4 weeks, that will embody healthy food options too, along with beers and wine, on tap.

Hawaiian Rita
Hawaiian Rita

Talking food
Regulars need not worry: their Hawaiian Shack is still a same. The menu binds Continental, Chinese and tandoori dishes, with a a few additions. The Tandoori Prawns, and Prawns Lemon Tikka (Rs 368) are luscious and crunchy; a latter with a good spirit of lime. Similarly, a Tandoori Mushroom (Rs 236) is soothing and has a good burn during a edges. The Mushroom Tart (Rs 283) is formally cheesy and has a flaky, unsound shell. The salads are decent, though not outstanding.

Prawns Lemon Tikka
Prawns Lemon Tikka

There’s a new drinks menu too. We representation a Watermelon Basil Martini (Rs 400) – a lovely vodka splash with basil; Bull On The Beach (Rs 450) – a honeyed mixture of Red Bull, pink and Malibu; Rum Cappuccino (Rs 400) – a flavourful, warming splash of dim rum, banana syrup, almonds and ice cream; and Hawaiian Rita (Rs 650) – a manly brew of tequila, Cointreau, and beer.

Later, we stop by their pani puri mount – it’s new and serves giveaway vodka ‘pani puri shots’ all night.

Mushroom Tart
Mushroom Tart

Something relevant
At a pani puri stand, Sadhna points out to a wall featuring snapshots of progressing parties. When Hawaiian Shack began, it became an present hit. “People desired a infrequent vibe, and that we didn’t have to dress adult to enter here. Plus, we were attempting to move a cut of Goa and Hawaii in Bombay,” says Sadhna, adding that behind in a day, there would be queues snaking adult a length of 16th Road.

After her husband, Romy Lalwani, upheld away, she took over. “I had been a housewife for 25 years and didn’t know anything about business. we only knew we wanted to keep my husband’s bequest alive. The people of Bombay upheld me. It didn’t matter that I, a woman, was using a Shack. The business kept coming,” she says, adding that she could always count on a regulars for any help.

Rum Cappuccino
Rum Cappuccino

Today, Hawaiian Shack might have a congregation though it faces unbending foe from bar chains. “We are here since of a competition. Every year throws adult a new plea and we have to change, so we do,” says Sadhna.

One member of a family is always accessible during a Shack to understanding with emergencies, assistance out in box there’s a necessity of staff, and hail each customer; they mostly stay compartment a place closes. “We are gripping a family bequest alive,” says Sheen.

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