It didn't take us long to debate over the main course - the menu is short and we were squished between enough patrons to peek at what they were eating and decide what looked good. One of our companions, Kishore, immediately said that he was having the "usal" which is any preparation made out of sprouts. He was referring to the "dalimbichi usal" which was a gravy, again coconut milk based, made out of sprouted field beans. They are also called "vaal". They have a slightly bitter taste, which is what makes them stand apart rather than jar on the senses. The gravy was creamy and the beans were just cooked right, just like home. I half expected them to be soggy from having been made many many hours ago. Though the beans were bitter, the gravy was sweet and eating it was pure fantasy for those with the acquired taste. We also ordered a batata bhaji which is a potato preparation without a gravy - tempering chopped potatoes with mustard, cumin, green chillies, curry leaves and garnishing it with freshly grated coconut and corriander, with a lemon wedge to suit your tastebuds. Enjoyable, but standard.
To wash it down, we didn't have the option of cold drinks, but Kishore insisted that I try the Piyush, which he told me was a kind of Maharashtrian Lassi. Piyush is yoghurt based, like a lot of Indian drinks. The yellow tinge comes from the use of saffron, and the drink was cold and its sweetness and the flavours of jaiphal (nutmeg) and elaichi (cardamom) were a brilliant end to this meal. For dessert I had actually opted for Dudhi Halva which was slightly disappointing.
In conclusion - if you are in Mumbai and if you want to do the whole foodie binge, write Prakash in bold and make sure you get to Gokhale Road and have a meal there.
Don't let ideology stand in the way of fine cuisine!