Another South Indian restaurant opens in Mumbai: What to know

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It’s been a busy year for foodies in Mumbai because countless restaurants have opened in the city till now. If one looks closer, this year has also particularly seen the boom of South Indian restaurants across the city, not only in South Mumbai and Thane, but also in Bandra.

As more restaurants open further north, South Indian restaurant Santosham has opened its newest outlet in Malad, adding to the list of South Indian eateries that have opened this year.

The list includes the likes of Rameshwaram Cafe in Churchgate’s Eros building in March, followed by the likes of Karnataka Tiffin Room’s second outlet in Bandra, BLR Room in Thane, and even Benne’s third outlet in Girgaon.

Opening in Malad 

Serving Satvik, a temple-style South Indian vegetarian restaurant rooted in the philosophy of prasadam, the new 60-seater restaurant marks its first presence in Mumbai’s western suburbs and its fourth outlet in the city, after already being present in Marine Drive, Powai and Thane. 

Interestingly, they bring south Indian food to a suburb that is popularly known to be dominated by the Gujarati community, but being a vegetarian restaurant fits right into the mould while focusing on home-style cooking to a new neighbourhood, shaped by the family recipes and rituals.

The opening comes at a time when many Mumbaikars traditionally travelled to the Bandra more recently, if not Matunga, which has always had a special place for South Indian cuisine, along with South Mumbai. 

Who are the founders? 

Founded by mother-son duo Bhagyalakshmi Gohokar and Chittaranjan Gohokar, the restaurant aims to bring together a family culinary legacy and a contemporary restaurant vision. 

Bhagyalakshmi, a self-taught culinary expert who grew up around her father’s Shanti Bhavan in Nagpur, now oversees more than 200 heirloom recipes as co-founder and head chef, while Chittaranjan, with over 20 years of experience in construction and manufacturing, leads the brand’s strategy and expansion as founder and CEO.

The menu boasts of an unlimited Satvik Banana-Leaf Sadhya, a generous traditional meal served on a banana leaf. Since it is rooted in temple-style cooking, many dishes are prepared without onion or garlic; it celebrates the rituals of serving, refilling and sharing that make the Sadhya a meal of togetherness.

The a la carte menu includes homestyle dosa, made from naturally fermented batter and served with tiffin sambar, soft idlis and ven pongal, finished with ghee, pepper, cumin and fragrant tempering, reflecting the simplicity and care of the Santosham kitchen.

Podis, pickles, chutneys and batters are prepared in-house, with freshly ground spices and careful tempering forming an important part of the cooking.

Some dishes are particularly personal to the Gohokar family. Parippu Pradhaman, made with roasted lentils, jaggery and coconut milk, recalls Bhagyalakshmi watching her mother prepare it for festivals and family occasions. Karuveppilai

Podi, meanwhile, carries a childhood memory for Chittaranjan, inspired by the curry leaves that grew in the backyard of the family home. 

Elements for the interior decor

Designed by Minnie Bhatt Design, the Malad restaurant translates Santosham’s South Indian roots into a warm, contemporary setting. The 60-seater space has been designed as an inviting neighbourhood restaurant, bringing together the familiarity of the restaurant’s culinary traditions with a more contemporary dining environment.

 

 

 

 

 

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