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  • Sunetra Vijaykar

What is Pathare Prabhu cuisine?

Due to several reasons, some historical and some gastronomical, Pathare Prabhu cuisine got developed independent of the typical Maharashtrian, Malvani, Konkani and Goan-Portuguese cuisines.

Here are some quick things for you to munch on and get a glimpse of what we mean:

Lots and lots of Seafood: Unlike the Maharashtrians on the other side of Western Ghats, for whom non-vegetarian items meant either chicken or mutton, Pathare Prabhus developed a cuisine that focused a lot (and we mean, a LOT) on seafood due to their proximity to the beaches in Mumbai.

Adding non-veg in everything: Pathare Prabhus took some of the traditional Maharashtrian recipes and PP-fied them – that is, added non-veg to them. Pathare Prabhus put minced prawn or mutton in almost anything that can be considered traditional Marathi – right from Upma with prawn to Alu wadi with prawn or mutton kheema to even Karanji (which is usually sweet) that has a kheema based filling.

Gujarati Undhiyo with prawn: This habit of PPs did not spare the Gujaratis too. In their zest to pursue non-vegetarian aspirations, the traditional Gujarati Undhiyo with aubergine and potatoes and seasonal vegetables became the PP Ghada – with shrimp and Ghol fish and – in some cases, even dry fish like dried prawn (sode) or dried bombil (Bombay duck).

Rare use of coconut: Pathare Prabhus rarely use coconut in their curries, unlike Malvani cuisine that is heavily reliant on grated coconut. Although, Pathare Prabhu cuisine uses a lot of coconut milk – there are special items using these.



Below is a typical Pathare Prabhu Thali that we serve at our pop-ups. Ofcourse, the menu changes based on the season, availability of fish and our desire to share new dishes from our repertoire which we haven't served before to our guests.

The below Thali has Paplet Bhujhane (a staple PP Pomfret curry), Bombil Bhajji (Bombay duck fritters), Vangyachya Kaapa (Aubergine fritters), Gode Mutton (Mutton curry), Tomato Chi Sheer (Tomato stew), God Keri (Mango stew), Bombil Atle (Bombay Duck curry) and chutneys along with Koshimbir (Salad) and Poli (Indian bread)





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