How A Man Who Came To Mumbai With Just ₹5 Built The Iconic Shree Thaker Bhojanalay
How A Man Who Came To Mumbai With Just ₹5 Built The Iconic Shree Thaker Bhojanalay
Heritage, hard work, and a dream carried in an almost empty pocket—that is how the remarkable journey of one of Mumbai’s most beloved dining spots began. Long before celebrities and renowned personalities lined up to enjoy its famous thalis, the story of Shree Thaker Bhojanalay started with a young man arriving in the city with barely a few rupees and a determination to build a better life.
Hidden within the busy and narrow lanes of Kalbadevi, Shree Thaker Bhojanalay today stands as a paradise for lovers of traditional Gujarati food. Known for its comforting and authentic thalis, the family-run restaurant has become a culinary landmark in Mumbai. The establishment was founded in 1945 by Maganbhai Purohit and is now managed by his sons, Gautam and Krishna Purohit, who continue to carry forward their father’s vision.
In a conversation with Humans of Bombay, Gautam Purohit shared the inspiring story of how his father built the iconic eatery from scratch. Maganbhai had left his hometown in Rajasthan with the hope of finding work in Mumbai. At the time, he reportedly had only around two to five rupees in his pocket. Life in the big city was not easy, and he began by doing small jobs to survive.
However, during this period, he also developed a deep interest in cooking. Determined to master the craft, he learned the art of preparing traditional dishes from experienced maharajs. Over time, he saved enough money to open a small food establishment of his own. The restaurant was named Shree Thaker Bhojanalay, inspired by the family’s surname, “Thakur.”
From the beginning, Maganbhai Purohit built the restaurant around a simple yet powerful philosophy—Atithi Devo Bhava, which means “The guest is equivalent to God.” His belief was that every guest who walked through the door should leave satisfied, with both a full stomach and a smile. This approach soon helped the restaurant build a loyal base of patrons.
Over the years, Shree Thaker Bhojanalay has welcomed a wide range of visitors, from food enthusiasts to famous personalities. Michelin-starred chefs have visited the restaurant, along with notable names such as filmmaker Anurag Kashyap, actor Triptii Dimri, and Sara Tendulkar, daughter of cricket legend Sachin Tendulkar. Even the late business tycoon Dhirubhai Ambani and his wife Kokilaben were known to enjoy the traditional meals served here.
A major highlight of the restaurant is its carefully curated Gujarati thali, which changes according to the day and the season. The meals are served in a free-flowing style and include a variety of dishes prepared using locally sourced ingredients. Staples such as dal, shaak, rotli, rice, and farsan form the heart of the menu, each dish carrying the comforting taste of home-cooked food.
Freshness is another principle that the restaurant strictly follows. Every item is prepared fresh each day and only in the required quantity, ensuring that there is minimal food wastage. The team also places strong emphasis on maintaining a personal connection with its customers. Staff members often remember the preferences of regular diners—whether someone prefers extra dal, skips dessert, or always asks for an additional rotli.
The restaurant’s dedication to quality and hospitality has earned it several accolades over the years. Among them is the prestigious Times Food & Nightlife Award, which Shree Thaker Bhojanalay received for the 19th time last year.
Even today, the restaurant continues to serve beloved Gujarati classics such as kadhi, undhiyu, khichdi, ringan nu shaak, batata preparations, and shrikhand. Each dish reflects the timeless flavors that have kept customers returning for generations.
What began as a small dream carried by a young man with just a few rupees has grown into one of Mumbai’s most cherished culinary institutions. Decades later, Shree Thaker Bhojanalay remains not just a restaurant, but a testament to perseverance, tradition, and the simple power of heartfelt hospitality.
