{"id":2049,"date":"2026-07-20T19:23:49","date_gmt":"2026-07-20T18:23:49","guid":{"rendered":"https:\/\/wordsofdpm.com\/home\/?p=2049"},"modified":"2026-07-20T19:23:51","modified_gmt":"2026-07-20T18:23:51","slug":"rice-plates-meals-before-the-reels-maharashtras-forgotten-delicacy","status":"publish","type":"post","link":"https:\/\/wordsofdpm.com\/home\/2026\/07\/20\/rice-plates-meals-before-the-reels-maharashtras-forgotten-delicacy\/","title":{"rendered":"Rice Plates: Meals Before the Reels \u2013 Maharashtra’s Forgotten Delicacy"},"content":{"rendered":"
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The restaurant culture in India has become rather peculiar. Today, we often visit a restaurant already knowing what to order. Reels, food vloggers and online reviews have done the homework for us. Before we even step inside, we have preconceived notions of what the “must-try” dish is. And if we don’t feel like stepping out, food delivery apps bring almost any cuisine, from almost any restaurant, to our doorstep within an hour.<\/p>\n\n\n\n

Convenience has become abundant. Discovery has become scarce.<\/p>\n\n\n\n

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Somewhere along the way, we abandoned the innocent joy of simply eating out.<\/p>\n\n\n\n

I belong to a generation that found happiness in much smaller things. The snacks of the Aathavadi Baazar, the samosas from the neighbourhood halwai, the pani puri stall outside the school ground, the roadside bhel and ragda patties, the familiar flavours of old Udupi restaurants, and that one food item every bus stand or railway station was famous for. These places never needed social media validation. They earned their reputation one satisfied customer at a time.<\/p>\n\n\n\n

Among all those memories, one meal stands above everything else in my mind\u2014the humble Maharashtrian Rice Plate.<\/p>\n\n\n\n

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\"Rice<\/figure>\n\n\n\n
\"Rice
Rice Plate and Restaurant<\/figcaption><\/figure>\n<\/figure>\n<\/div>\n<\/div>\n\n\n\n

For those unfamiliar with it, a rice plate is much more than a thali. It is a complete meal served with chapatis, seasonal vegetables, varan or dal, rice, koshimbir or raita, papad, pickle, curd and, if you’re lucky, a sweet dish. There is nothing exotic about it. No imported vegetables, no fancy sauces, no elaborate plating. Yet it delivers a satisfaction that countless paneer gravies, baby corn preparations and avocado toasts can seldom match. It fills not just the stomach, but the soul.<\/p>\n\n\n\n

In rural Maharashtra, the rice plate wasn’t merely food. It was a culture.<\/p>\n\n\n\n

Perhaps that is why the recent concerns over adulterated “analogue” cheese and paneer struck such a chord. For years, our restaurant culture has slowly become synonymous with paneer. Every menu looks the same, every celebration demands another rich gravy, and somewhere the simple meals quietly stepped aside. Rice plates, built around fresh vegetables, dal and everyday ingredients, never promised extravagance. They promised honesty.<\/p>\n\n\n\n

My first-ever restaurant meal was a rice plate at Kamat Restaurant, Tuljapur. I must have been five or six years old. We had just finished the darshan of Tulja Bhavani Temple and my parents took me there for lunch.
<\/p>\n\n\n

\n
\"Kamat<\/figure>\n<\/div>\n\n\n

I still remember how the restaurant felt\u2014cozy, yet enormous through the eyes of a child. The bustling dining hall, the waiters moving swiftly with gleaming steel thalis, the aroma of freshly prepared food, and the excitement of eating in a restaurant for what felt like the first time made it all seem magical. Then arrived the rice plate. To my little self, it looked nothing short of a royal feast. Chapatis, vegetables, dal, rice, papad, accompaniments\u2014everything neatly arranged in a shining steel thali. And at the end came a bowl of basundi.<\/p>\n\n\n\n

I have eaten countless desserts since then, in cities far bigger and restaurants far more celebrated. Yet that first spoonful of basundi at Kamat Restaurant still lingers on my tongue. Perhaps it wasn’t merely the sweetness of the dessert. It was the sweetness of the moment\u2014having the blessings of Tulja Bhavani Mata, sitting beside my parents, and discovering that a simple rice plate could feel like the grandest meal in the world.<\/p>\n\n\n\n

Growing up in Kaij in Beed district, rice plates became an occasional indulgence until I was about sixteen. We tried them at different restaurants, but one place effortlessly stood apart.<\/p>\n\n\n\n

Anil Bhojanalay.<\/p>\n\n\n\n

\n
\"Anil<\/figure>\n\n\n\n
\"Anil<\/figure>\n<\/figure>\n\n\n\n

Situated beside the Kaij bus stand, it looked exactly like what one imagines an old Maharashtrian bhojanalay to be. It wasn’t designed to impress. It was designed to feed. Travellers, bus conductors, farmers, shopkeepers and families all found their way there. Its rice plate was beautifully uncomplicated\u2014soft polis, a spicy bhaji, varan, steaming rice, koshimbir, curd and a crisp papad. Every item balanced the next. There were no unnecessary frills, only the quiet confidence of food prepared with care.<\/p>\n\n\n\n

Years later, the family opened a larger restaurant on the highway outside Kaij. The menu expanded, but thankfully the philosophy did not. The owner, originally from Solapur, brought along flavours that deserve far greater recognition. Their Shenga Poli\u2014a soft wheat poli stuffed with roasted groundnut powder and sugar\u2014is unlike anything I have eaten elsewhere. Their Dhapate is equally extraordinary, carrying the rustic warmth of traditional Maharashtrian kitchens. And what amazes me even today is that their excellence isn’t confined to these specialities. Their entire main course menu is consistently exceptional. Despite having dined at far grander establishments over the years, Anil Bhojanalay continues to outperform many of them in my memory. Anil Restaurant has now many branches across nearby towns like Ambajogai, Dharur and my current hometown Latur etc.<\/p>\n\n\n\n

The only restaurant that rivals it in my mind is Poona Boarding House, Sadashiv Peth, Pune<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Nearly a century old, Poona Boarding House is far more than a restaurant\u2014it is a living chapter of Pune’s culinary and cultural history. As the city transformed through the final decades of British rule, Independence, industrialisation and into the modern metropolis it is today, this quiet institution stood witness to history unfolding outside its doors. One cannot help but imagine the countless students, professors, lawyers, writers, civil servants, freedom-era thinkers and public figures who must have shared meals within its walls. It has, in all likelihood, served many of the personalities who shaped Pune and, in their own ways, shaped modern India. Much like Anil Bhojanalay in Kaij, its greatness lies not in spectacle but in consistency. It proves that when food is prepared with honesty and tradition, a simple rice plate can outlive trends, fashions and even generations.<\/p>\n\n\n\n

Perhaps that is what we have gradually lost.<\/p>\n\n\n\n

We have become experts at chasing the newest caf\u00e9s, the latest fusion dishes and the most viral recommendations. We discuss ambience more than aroma, plating more than flavour, and ratings more than memories. Somewhere in this pursuit, the humble rice plate was left behind.<\/p>\n\n\n\n

Maybe it is time to rediscover it.<\/p>\n\n\n\n

Walk into an old bhojanalay without checking its Instagram page. Order the rice plate without asking what the “speciality” is. Tear a piece of hot poli, mix varan with rice, crush the papad over it, finish with a spoonful of curd, and allow the meal to speak for itself.<\/p>\n\n\n\n

Some foods impress you.<\/p>\n\n\n\n

Some foods satisfy you.<\/p>\n\n\n\n

But a rice plate does something far rarer\u2014it embraces you.<\/p>\n\n\n\n

Long before “comfort food” became a fashionable phrase, the rice plate had already perfected the art.<\/p>\n\n\n\n

And years later, when someone asks you about your favourite restaurant, your answer may not be the trendiest caf\u00e9 in the city. It may simply be a cozy restaurant after a temple visit, a modest bhojanalay beside a bus stand, or a century-old boarding house tucked away in Sadashiv Peth.<\/p>\n\n\n\n

Because those places never merely served food.<\/p>\n\n\n\n

They served memories on a steel thali.<\/p>\n","protected":false},"excerpt":{"rendered":"

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