A short holiday to Mumbai which subsequently leads to a day trip to Hatghad, a picturesque hill station, home to the magnificent Saputara lake. Lashing rains, wet roads, and lush, verdant countryside teamed with the chatter of my grandkids was pleasurable indeed. After a short stop for a cup of ginger chaha we headed to C. Bhagat Tarachand, a highway vegetarian restaurant at Bhiwandi, for a very late lunch.
The vast open ambiance with ample car park welcomed us. We stepped in with trepidation wondering if our choice based on Google reviews was right. Soon all our anxiety vanished. The Special Bhagat Tarachand Thali was simple, satiating, and extremely delicious. The super soft butter rotis were paired with a special dal fry, a mixed vegetable subji, and a panner butter masala. This was followed by roasted papad, jeera rice, Chaas in a glass, and Gulab jamun. Why the special reference to Chaas in a glass???? Read on….
Started in 1895 as B Bhagat Tarachand in Zaveri Bazaar, now spans the entire Mumbai belt under different initials …C. K, R, G….What remains constant is the quality and freshness of the food. Something that intrigued us were the coloured beer bottles on some of the tables. An inquisitive probe led us to an interesting feature of this restaurant chain…KUTCHI BEER…. Which is a delicious chaas served in beer bottles. This was introduced about 30 years ago in their effort to innovate and appease their Kutchi patrons. One of their top 5 specialties, the consistency, spice, and taste of this spiced buttermilk was just right and a perfect accompaniment to a sumptuous meal.
Kutchi Beer Recipe:
Ingredients for Kutchi Beer recipe:
- Thick curd 1 cup
- Green chillies chopped 1 tbsp
- Roasted cumin powder 1 tbsp
- Salt to taste
- Black salt (Kala Namak) to taste
- Fresh mint leaves a few crushed
- Fresh coriander sprigs a few crushed
- Ice cubes as required
Kuchi Beer Preparation Method:
- Blend all ingredients until smooth.
- Serve with more crushed ice and a garnish of mint and coriander.
