Holi Special: Here’s where we can get a best ‘thandai’ in Mumbai

Illustration/Uday Mohite

Bandra’s takeaway
On one day of a year, a Khane Khas grill in Bandra turns into a takeaway. This is so that a interiors can be incited into a thandai-making mini-factory.

It is for Holi that a grill also changes a operational hours – a prior night, they tighten by midnight, so a staff can start with a credentials of a thandai. “The routine starts with a harsh of a mawa.

An archival design of a Khane Khas Holi celebrations

The divert and other reduction get combined during about 4 am; this reduction is boiled and afterwards cooled down. The initial bottle is prepared to go out by 8.30 am,” says Atul Sahni, a partner during Khane Khas.

Service goes on compartment 3 pm, given as Sahni adds, it is also a one day in a year that a grill stays close in a evening.

Khane Khas launched on Oct 1989 and has been portion thandai each Holi since. Earlier, they would use matkas. These days, they use recyclable cosmetic bottles.

AT: Shop 4, Silver Croft, Bandra (W). Delivery to Bandra, Khar and Santa Cruz.
CALL: 26006970
COST: Rs 200 (one litre)

Festive box. Pics/Rane Ashish

New entrant
The special, limited-edition Paper Boat Thandai is filled with a brilliance of cardamom, fennel, and black pepper, and installed with almonds, melon seeds, and khus khus.

It is their approach of profitable reverence to a memories compared with a drink. “In a prolonged story of Holi, a era is substantially a initial to be incompetent to lift brazen a tradition of thandai. This is given of a crowd of reasons: we’ve changed divided from home, we hanker after how Mama would make it, we don’t have a collection or imagination to make it to a satisfaction, and of course, creation thandai in a normal format is a long, painstaking, and frequently intimidating recipe,” says Parvesh Debuka, offered head, Hector Beverages.

The tawny splash has a durability aftertaste of cardamom and tastes best when had chilled. They call it an present appetite upholder – a melon seeds are enriched with protein, iron, and vitamins, and fennel, pepper, and cardamom are famous for their digestive properties.

AT: All vital sell outlets, grocery stores and online
COST: Rs 40

Part of thali’s welcome
When we travel in and sequence a special Holi thali during Khandani Rajdhani, design to be served a high steel potion of refreshing, cooling thandai. “Traditionally served during a festival, thandai is savoured by people opposite age groups. Holi outlines a commencement of summer, hence, a lovely milk-based splash is most loved,” says Maharaj Jodharam Choudhary, corporate chef. “The reduction used to make a splash have a cooling outcome and so it goes good with a season.”

Their thandai is done with milk, saffron threads, poppy seeds, watermelon seeds, cardamom, dusty rose petals, peppercorns, cashew, pista, and almonds. It is cold and surfaced with a few drops of rose water. Served with a thali, there are no additional charges for a drink.

FROM Mar 10 to 13
AT: All Khandani Rajdhani outlets.
CALL: 65226074 (Ghatkopar)

Off a rack
Kesaria Thandai from Shree Guruji Products is done with saffron, almonds, black pepper, cardamom, nuts and seeds, fennel and rose water. Today, it can be picked off a shelf during supermarkets or bought online though it’s recipe goes behind to a 1980s. “My good grandfather was a writer, producer and Ayurvedarcharya.

He was respectfully called guruji by people, hence a name. My family primarily started offered 150 Ayurvedic products as a tiny scale business in Kolkata. When branching out, we motionless to concentration on one product – thandai and sherbets,” says Tushar Sharma, CEO, Guruji.

The thandai recipe is a secret, one that belonged to Sharma’s good grandfather. “Over a years, we have done changes though haven’t tampered with a nourishment value of a product,” he adds.

They suggest carrying it with cold divert and dejected ice.

available Leading supermarkets
LOG ON TO: shreeguruji.com
COST: Rs 250 (700 ml)

Grandmother’s recipe delivered
Since 2012, interior engineer Anaya Jain has been creation thandai via a year. It’s a recipe that’s been upheld down from her grandmother to her mom and finally to her. “When we used to offer thandai to family and friends, they desired it. Soon, we started removing requests to make it commercially,” she says.

Although she creates thandai by a year, her Holi orders start entrance in from a finish of February. “I source my reduction from Punjab – rose petals that my mom dries and sends me, poppy seeds, nuts, and watermelon and cantaloupe seeds.

The cardamom and peppers are got from Kerala. It is a reduction that supplement a aroma and essence to a thandai, creation it different,” says Jain, who also conducts cooking classes.

Delivery to Central Mumbai.
CALL: 9029494346 (five days notice required)
COSTL: Rs 585 (half litre)

Go splash it here
Thandai Tres Leches Cake with Kashmiri saffron and spice: an Indian turn to a exemplary Mexican divert cake.

AT: The Korner House, Khar (W).
COST: Rs 600

The Bollywood Bhaang cocktail has vodka, basil, homemade mix, and dragon smoke, and can be served cold or during room temperature.

AT: MasalaBar, Carter Road, Bandra (W).
COST: Rs 395 and taxes

Holi Milk ice cream has milk, cream, vanilla, dry fruits and sugar.

TILL Mar 20
AT: Scoopalicious, Hill Road, Bandra (W).
COST: Rs 120

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