Mavala in Marathi means direction where the sun sets and then comes the royal durbar. Let me take you on a rove of my experience of Maharashtrian food at ‘Mavala Durbar’.
With warm greetings from the owner we proceeded for the tasting and this is how it started with chilled and soothing Solkadhi. This lip smacking drink is my favorite. Pale pink color of kokum and coconut milk with a zest of ginger garlic, however I felt this solkadi was a bit strong with ginger garlic.
The first course included Mutton Alani fry, Kharda Mutton, Varhadi Mutton and Mutton Kolhapuri.
Mutton Alani fry, the pleasant aroma of spices and soft cooked mutton has become my favorite already. 
Kharda Mutton, anticipating it to be super spicy because the name kharda tears me already and for my awakening this dish was not spicy but yummy with the essence of pounded fresh green chilies ruling out the sharp piquant sensation on the tongue.
Mutton Varhadi known for its zesty and spicy flavours, this dish was rustic yet contemporary enough to win hearts. The perfect blend of kala masala and spices made this dish from Vidharba region stand out.
Mutton Kolhapuri, This tantalizing meat dish had a unique blend of flavors that are sure to get your taste buds dancing. Spicy yet finger licking needs no explanation.
Pithle Bhakri, one of the most loved Maharashtrian delicacy. The soft blended smooth Pithle with Bhakri. The bhakri was a bit crispy but pithle covered up for it.
Mutton Thali with Indrayani rice- A very typical Maharashtrian thali with Pandhra rassa, Tambda rassa, Chapati, Mutton Kheema, Mutton Kolhapuri masala, Dahi kanda and not to miss Thecha.
Pandhra rassa and tamda rassa were delicious in their own way though I felt they missed that classic Kolhapuri touch. Mutton kheema was sure a blissful indulgence which tasted the best with chapati. Mutton Kolhapuri masala was pretty much the same and delicious and then the utter comforting soft Indrayani rice with the rassa tasted heaven. Mutton Biryani was absolutely delicious, topped with crispy onion and the distinct aroma fed the soul.
Desserts:
Gajar ka halwa, Lauki ka halwa topped with dryfruits, warm and perfectly sweetened dish with the perfect flavor of ghee was too good to relish but Basundi caught all my attention which was set and served in kulhad.
Overall, a delightful, zesty yet soothing experience of Maharashtrian food. This place it definitely raising up the delicacies. I Thank Sameer Waskar and Aashay Ranade for this invite and wish Team Mavala Durbar Good Luck!
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