Authentic Maharashtrian Homemade Food by Hema
Taste the warmth of traditional home-cooked meals from my kitchen in Matunga. No preservatives, no shortcuts, just fresh, authentic flavours made with love.
This is what 'Ann he Purnabrahma' means to me: a complete, traditional Maharashtrian meal served with respect on a banana leaf. It features everything from Varan Bhat and Puran Poli to Kurdaya and Sol Kadhi, a true feast for the senses.
My pride and joy for Ganesh Chaturthi, these Dryfruit Kesar Ukdiche Modak are pleated by hand and steamed fresh for every order. Each one is a small parcel of tradition and love, filled with sweet coconut, jaggery, and fragrant saffron.
Observing a fast does not mean you cannot have a feast. This is my special Vrat ka Khana thali for MahaShivratri, complete with Sabudana Khichdi, Farali Kachori, Ratalu Kheer, and Rajgira Puri, to keep you nourished and satisfied.
I believe in cooking with the seasons, and my Strawberry Shrikhand is a perfect example. I use farm fresh strawberries, sourced from a small village near my hometown, to create this creamy, preservative-free dessert from scratch.
Here is how I prepare my special Misal, a beloved Maharashtrian snack. It's a flavorful mix of sprouts and spices, served with farsan and soft pav, perfect for a weekend treat or a hearty breakfast.
Diwali in my kitchen is a festival of flavors and aromas. This is a glimpse of the festive spread, featuring homemade Besan Laddoos, crispy Chakli, savory Sev, and Poha Chivda, all packed and ready to be shared with your loved ones.
Making Puranpoli is a labor of love that I learned from my mother. This video shows the traditional process of rolling the sweet lentil filling into a soft flatbread, which is then cooked with pure ghee until golden.
Healthy food can be incredibly delicious. My Ragi or Nachani Idlis are a testament to that, made from nutritious finger millet and garnished with fresh coconut and green chillies for that perfect balance of health and flavor.
About Featured
When you order from me, you're not getting mass-produced, industrial food. I intentionally keep my kitchen small—limiting myself to 35 meals a day—to ensure every single item, from my hand-pleated Modaks to my hand-strained Shrikhand, meets the 'Ann he Purnabrahma' standard of care and quality.
For me, cooking isn't about catering; it's about sharing a legacy. My recipes for things like Puranpoli and traditional Maharashtrian thalis come straight from my grandmother and mother. When I say 'homemade,' I mean it literally—my kitchen in Matunga operates without preservatives, food colours, or artificial thickeners.
Whether you are looking for a complete Maharashtrian meal for a special occasion, vrat-friendly snacks for fasting days, or simple, nutritious everyday lunches, everything is cooked fresh, in small batches, the moment you place an order.
Why order from my kitchen?
- No Bulk Production: I take a maximum of 35 orders daily. This isn't just a policy; it’s my way of ensuring the food that reaches your table tastes exactly like it came off my stove.
- Traditional Techniques: From sun-cooking my pickles (Surya-pak) to hand-pleating my Modaks, I rely on time-tested methods rather than shortcuts.
- Seasonal & Local: My menu evolves with the seasons. You'll find Gajar Halwa in winter, Strawberry Shrikhand in spring, and fresh Mango treats in summer, sourced from local farms.
Since I do not use preservatives, I recommend placing your orders at least a day in advance so I can prepare your food with the attention it deserves. If you are planning a corporate lunch or a family get-together, please reach out early to discuss the menu.
Hemas VegRasoi
I’m Hema. My kitchen is my happy place, where I recreate the traditional recipes I learned from my mother and grandmother. I don't believe in industrial shortcuts, so I cook everything fresh, in small batches, with the same ingredients I use for my own family.
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