Maharsh in Juhu has knocked it out of the savannah with authentic Ethiopian food! The first of its kind in Bombay, this vegetarian joint is for days when you’re in the mood for experimentation and comfort food, both. The decor here is sombre but distinctly Ethiopian - the walls are beautifully painted (read: click, click, Instagram!), and traditional cookware and cloth are used as accent pieces.
Ethiopian cuisine is unquestionably foreign territory for most of us, and it’s easy to be overwhelmed by it! Don’t worry - allow the servers to guide you on what to order. We tried the Foul (pureed Fava beans with spices and bread), which seemed similar to hummus, albeit creamier; and a portion of Vegetable, Lentil and Cheese Sambusas.
For the main course, we chose the 'Family Style Messob' which is a communal platter, just like a Bohri thaal. Served on huge injera (Ethiopian flatbread) topped with different types of Ethiopian veggies and lentils, all of which you can pick. The injera, which is comparable to dosas, is made with a grain called “teff” which isn’t available anywhere but Ethiopia. The injera tastes sour on its own, but pairs beautifully with the veggies and lentil gravy it comes with.
A variation of the Messob called the Bayanetu is a larger version of the Messob - but with all 12 types of veggies that Maharsh serves, and it’s good for 5-6 people. The meal was followed by warm cups of Ethiopian black coffee to wash it down with, served the way Ethiopians have it - with popcorn. A great end to a meal, we sure think so!
Since portions for the Bayanetus (think thaals, but Ethiopian) are pretty generous, make sure you go here with ample company. Don’t forget to ask for an extra portion of injera!
Ethiopian cuisine is unquestionably foreign territory for most of us, and it’s easy to be overwhelmed by it! Don’t worry - allow the servers to guide you on what to order. We tried the Foul (pureed Fava beans with spices and bread), which seemed similar to hummus, albeit creamier; and a portion of Vegetable, Lentil and Cheese Sambusas.
For the main course, we chose the 'Family Style Messob' which is a communal platter, just like a Bohri thaal. Served on huge injera (Ethiopian flatbread) topped with different types of Ethiopian veggies and lentils, all of which you can pick. The injera, which is comparable to dosas, is made with a grain called “teff” which isn’t available anywhere but Ethiopia. The injera tastes sour on its own, but pairs beautifully with the veggies and lentil gravy it comes with.
A variation of the Messob called the Bayanetu is a larger version of the Messob - but with all 12 types of veggies that Maharsh serves, and it’s good for 5-6 people. The meal was followed by warm cups of Ethiopian black coffee to wash it down with, served the way Ethiopians have it - with popcorn. A great end to a meal, we sure think so!
Since portions for the Bayanetus (think thaals, but Ethiopian) are pretty generous, make sure you go here with ample company. Don’t forget to ask for an extra portion of injera!
