There’re Jowar Bhakris Even Wheat Puris Here!
Restaurant Cook Chhaya And Nephew Sagar Aarne
Canteen Workers Balasaheb Raut and Manoj Gavali
Hotel Ashutosh employee Chhaya Aarne sits comfortably in a corner in the kitchen, waiting for the next order. As soon as her nephew Sagar walks in with a new customers’ order, Chhaya swings into action. And, within moments has the required order in place.
Depending on the order, chapatis made from wheat flour or bhakri made from sorghum (jowar) flour get readied. Within minutes, Chhaya prepares the dough and the chapati or bhakri and Sagar runs across from the kitchen into the seating area with the freshly-prepared bread of choice.
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| Cook Chhaya with nephew Sagar Aarne |
Sagar, who has been working at the restaurant for a few months now, says the guests who come to eat at the canteen, return home happy and satisfied. They return to eat, even if they visit the town after weeks or months.
Here, traditional food outlets and restaurants are still doling out natural foods and freshly-prepared meals.
In another zone, a local bus-stand canteen workers Balasaheb Raut and Manoj Gavali vouch for the food items sold at the bus canteen.
“All the items are fresh. Even fried snacks that have a longer shelf life such as methi vadi - our speciality - are prepared with the best quality ingredients. Our customers always return to buy the items sold here,” says Balasaheb.
This is part of media-legal think-tank DraftCraft International's The Food Report - Jan 2023 (Maharashtra) that was generated as part of The Public Health Project.
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