In Ethiopia, espresso isn’t a mere beverage however a celebration, and very similar to chai in India, it’s a neighborhood exercise. But versus a refreshment, Ethiopians have their espresso together with, and sometimes, after meals, too. But we hardly ever look past the espresso to discover Ethiopia’s meals, which has parallels with our personal meals. We found this, to our shock, at a tiny new Ethiopian cafe in Juhu. Less than two months previous, Maharsh is an enterprise of Mahendra Damani, who moved from Mumbai to Ethiopia half a century in the past. A profitable businessman, he would usually go to his dwelling metropolis however crave the Ethiopian flavours. This is what led him to open the town’s first Ethiopian restaurant, which is now managed by his daughter Charmi and is situated on Juhu Tara Road.
Since there was little or no publicity to the Ethiopian delicacies, practically the whole lot on the menu sounds alien, that’s, till it arrives on the desk. The employees is useful and amply educated to take the friends by means of the menu. The restaurant serves solely vegetarian dishes, which is a bummer as a result of Ethiopia has a wealthy meat tradition.
Certain objects within the delicacies are staples, such because the sambusa (Rs 325), which is, just about, the Ethiopian model of our samosa. However, the Ethiopians have varieties in sambusa stuffing, together with lentils and cheese-and-corn. At Maharsh, they had been served with mint chutney and a tacky dip akin to the thousand island dressing. The dips had been nothing distinctive however the sambusas tasted recent. The stuffing was manufactured from boiled black lentils sauteed in gentle spices.
Lentils, in reality, kind a vital a part of the Ethiopian delicacies, particularly at Maharsh since they don’t serve meat. In the platter-for-two (Rs 950) we ordered — Ethiopians eat their meals from communal platters — 4 of the six dishes had been lentil-based. There was Alicha Missir Wot, a brown lentil cooked in turmeric, onion and garlic; Shiro Wot or powdered peas cooked in onions and spices; Kay Missir Wot, a spicy, flavourful preparation of purple lentils; and Yemessir Wot, which is a mixed-lentil model of Kay Missir with fewer spices. The platter additionally had Mushroom Tibs (a sauteed mushroom preparation) and Fasolia (crispy sauteed combined greens). Plenty of the preparations discover parallels in Indian delicacies however the milder Ethiopian spices make all of the distinction — they don’t overpower flavours of the substances.
The base of the platter is the inspiration of the Ethiopian platter. Called injera, it’s a crepe made utilizing fermented batter. The Ethiopians use the teff grain for it, which is unavailable in India, so Maharash replaces it with a mixture of native grains. The barely tangy crepe goes properly with the strong flavours of the meals, however extra importantly, the espresso, with out which any Ethiopian meal is incomplete.
At Maharash, the platters include brewed espresso, excellent to clean down the meal and maybe, even the puff pastry dessert (Rs 350) with the Nutella and cheese stuffing. The spotlight of a meal, nevertheless, are the colourful Ethiopian music movies that play on a display.