A little-known food business offered normal snacks and delicacies in Malad continues to flower for 18 years, and tells a story of homechefs showcasing their community’s authentic fare
Theresa Cascar with East Indian dishes during Cascar House, Malad West. Pics/Sameer Markande
Cascar House overlooks Marve Road, before Mithchowki signal. The cement outward a building binds a stage that best describes Mumbai — a city that functions quietly within a chaos. At rise hours, it’s undiluted with trade nonetheless on a cement are dual abounding enterprises whose atmosphere seems unruffled by a disharmony around them. Troy Snacks and Tacita Florist are owned by Theresa and Nelson Cascar and named after their dual children. The integrate along with business partner, Lourdes Rodrigues, whom Theresa says is some-more like her sister, have been using Troy Snacks for a final 18 years, dishing out East Indian (EI) delectable delicacies. On a menu are fugias, that are somewhat honeyed or tainted bread balls and varyas (Rs 80/250g each), chitaps or soothing rice flour rotis (R30/packet), palm breads (Rs 15/piece), potato chops, vessel rolls and cutlets (Rs 400/dozen), prawn pulao (Rs 80/plate) and more.
Since a early 2000s, Theresa’s business have been those who upheld by on a street, following a aroma of frying fugias, customarily a Sunday special, and potato chops. The 66-year-old reminisces, “We used to ready a food during a day and afterwards grill it in a dusk so it was fresh. Anyone walking by would stop and inquire. Many of them are now constant customers.” While a case doesn’t mount any more, a business continues to flourish.
Fugias; (right) Hand breads
With Lourdes divided visiting her grandchild, and a restrictions that came with pandemic-induced lockdowns, Theresa works on an order-basis only. Today, orders still come in from business who’ve been grouping their things over a years, or new ones that listened about them from friends. The enterprise’s selling plan does not embody amicable media, customarily an strident clarity of business, a business label and good food. “I like cooking and feeding good food to people,” Theresa tells us.
Between 2013 and 2019, Theresa helmed a case during a call centre carrying with her one dozen of all including a kilo of fish curry and prawn pulao, of that a latter was a Wednesday tack and favourite. “Everything used to sell like prohibited cakes. Customers would have to sequence their share of pulao before it was sole out. Some who worked there still call me and place orders,” she notes. Easter and Christmas are a busiest times of a year for Troy Snacks, when orders start pouring in 15 days before to a celebrations. “It’s good to have business who are constant and like what we make. If I’m not here to take orders, they wait compartment I’m back,” a owners shares.
Potato chops; (right) Pan rolls
Originally a proprietor of Uttan, Cascar tells us that she schooled how to prepare from Sister Sophie Hendricks from a priory she complicated at. Also an East Indian, she taught her a technique of creation fugias. You don’t customarily see fugias or other EI snacks on menus in city restaurants; it’s mostly enterprises like Troy Snacks or home chefs who sell them. And usually, a East Indians or locals vital around such businesses will know where to get these dishes. Now, we do too.
Troy Snacks
At Cascar House, Marve Road, Orlem, Malad West.
Time 9 am to 7 pm
Call 9769311107 (place orders dual days in advance)
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