11 October,2012 01:15 PM IST | | The Guide Team
With white interiors and a Maratha warrior painting as the only striking piece of artwork, Mi Maratha had taken the minimalist route, we noticed one October afternoon as The Guide girls dropped by Mi Maratha, in the bustling office district of Lower Parel. With seating to accommodate only 20, the place seemed to have created a buzz already; we noticed a fair mix of non-Indians as well, on the day we dropped by. With a Maharashtrian cuisine menu that included thalis and mains, there is a lot that one can indulge in. Here's our report card from that our culinary adventure:
Jhinga Thali
Jhinga Thali, Rs 175
The Jhinga Thali came with Jhinga Fry (dried shrimp), Prawn Curry, Ambat Tikhat, Sol Kadi, three Chapatis and Rice. The Prawn Curry included five pieces of large, succulent prawns and the gravy had a slow-building heat that could be experienced only after several bites; by the third bite we were gulping down water by the glass. While we are not particularly fond of dried shrimp, the crunchy Jhinga Fry was mixed with onions and spices to make for a delectable mix. The Ambat Tikhat was a hot-and-sour gravy that lived up to its name and complemented the rice, perfectly. The palate cleansing Sol Kadi was refreshing and was a perfect sign-off for this meal.
Chicken Sukha and Riceu00a0Pics / Neha Parekh
Chicken Sukha with steamed rice, Rs 130
If you are one of those who prefer spicy food, attempt this dish, blindly. Sukha Chicken is a thick gravy and is eaten best with steamed rice, although it can be eaten with roti as well. We were keen on a boneless version of the dish, which was communicated to the staff who obliged. Hot till the last bite, this one will increase your craving for a dessert after your meal.
Veg Thali, Rs 75
The Vegetarian Thali arrived within five minutes of our placing the order. The three Rotis, a bowl of steamed rice, and five small bowls with different curries and a papad appeared too basic. There were two sabjis (vegetables) - cabbage and a wet Moong preparation, Dal, Curd, Kheer and Sol Kadi. For us, the Sol Kadi was the winner: refreshing and tangy till the last sip. Points were lost because of the undercooked cabbage and strictly average Moong dish and Dal. It was a regular thali that could be had at normal restaurant, but at a
lesser price.
