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RNZ News
6 days ago
- Entertainment
- RNZ News
Screentime: Conan O'Brien Must Go, The Surfer, Mountainhead,
Photo: IMDb Film and TV correspondent Tom Augustine joins Kathryn to look at New Zealand's part in Conan O'Brien Must Go , the new incarnation of horror flick Final Destination , Nicolas Cage's performance in mind-bending Aussie thriller The Surfer , tech-bro series Mountainhead and new Kiwi series The Sender . Tom Augustine is a Tāmaki based filmmaker and critic. He writes for Rialto Channel's View Magazine and Metro Magazine. Tom is the co-programmer of the Capitol Cinema Film Club, which shows rare and underseen gems from throughout cinema history monthly
Time of India
02-06-2025
- Business
- Time of India
This 86-year-old vada pav outlet has the heart of every Mumbaikar. Here's why?
Shambhu, a 68-year-old taxi driver,, winds up his day with a humble vada pav and cutting chai from an 86-year—old outlet near CST station every every dayaround 55 years. Shambhu recalls the days when Aram was a small outlet with a long queue of students, office workers, and and daily wageworkers who waited for hours to just grab a bite of that authentic Batata Vada with a piping hot cup of cutting chai. After so many years, the queue outside this outlet has been growing by leaps and bounds, and so is its popularity! For many Mumbaikars, watching Aram turn into a brand has been a nostalgic journey. Here's the story of a vada pav outlet, which has the heart and soul of every Mumbaikar. Shaping of the brand Located opposite Mumbai's Chhatrapati Shivaji Maharaj Terminus, Aram has been the lifeline of people struggling to satiate their hunger before boarding a local or reaching home. For most Mumbaikars, enjoying batata vada/vada pav from Aram is pure nostalgia. The history of Aram dates back to the year 1939, when Shrirang Tambe, locally known as Bhau, started a street shop selling some of the classic Maharashtrian foods. In conversation with a leading daily, the third-generation owner of Aram, Kaustubh Tambe, shared that 'My grandfather spotted a shut shop in the Capitol Cinema building. He approached the owners expressing interest in starting an Uphar Gruha and started what was then called the Aram Milk Cooperative.' by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like The must-play game of 2025 Elvenar - Play on Browser Learn More Undo Interestingly, what was started as an outlet selling primarily milk-based items such as tea, basundi, gulab jamun and a few savory snacks like batata vada has grown into a popular name for enjoying the best of Maharashtrian snacks, sweets and beverages. Close to the roots Mubaikar's love their classic foods, and Aram reflects the same love for authentic Maharashtrian cuisine. Even after eighty-six years, the menu of this outlet revolves around Maharashtrian cuisine and a menu expansion, which includes homestyle dishes like Kothimbir Vadi, a fritter made with green chilies, spices, gram flour and fresh coriander leaves; Thalipeeth, another healthy dish, which is basically a multigrain paratha made with bajra and rice flour; and Zunka Bhakri, a dry and spicy gram-flour sabzi paired with a rustic jowar bhakri, among many other delicacies that reflect the regional taste and preferences. Food and family Kaustubh Tambe told the digital daily about how his mother trained the kitchen staff to recreate these authentic dishes every day. He further added that' My mother, Shree Tambe, personally taught the kitchen staff these dishes, always insisting on quality ingredients and consistency. We are also well known for our Upvas (fasting) menu, which includes Sabudana Khichdi, Upvas Misal made from peanuts, and Upvas Pattice made from potatoes and peanuts. A few years ago, we even introduced an Upvas Thali, which included rajgira puri, batata sabzi, misal, pattice, and rajgira roll, to name a few. Growth in the pipeline In 1995, a separate vada pav counter was located just outside the main eatery. In fact, it cost Rs 5. Now it's Rs 25; what keeps the queue growing? 'According to Kaustabug, our vadas are bigger than most. So are our pavs, specially made for us. We use Samrat besan, single-fry the vadas, and cook in refined sunflower oil. The recipe is simple, but the quality and consistency are what built us this reputation. It is also the goodwill and management practices of my grandfather, father (Madhav Tambe) and uncle (Madhukar Tambe) that built this place. Most of our staff have been with us for 30-40 years. They feel a sense of apnapan. They know the batata vada must have a thin coating, and if someone new joins, another will step in and guide him.' What's next? With a seating capacity of 48 people, the Aram outlet began with a separate vada pav counter, located just outside the main eatery, which was introduced in 1995. According to Tambe, Aram underwent a minor refurbishment last year under the guidance of Kaustubh's wife, Bijal Tambe, ahead of its 85th anniversary. The space was made brighter, ventilation improved, and induction cooking added to the kitchen. But the real shift is yet to come. In a nutshell In a nutshell, it can be concluded that 'We are setting up a central kitchen to maintain consistency and plan to open another outlet later this year. It will be somewhere between CST and Dadar.' When asked if that's just the beginning, he smiled and finally shared, 'We'll have 25 outlets across Mumbai in the next three years.' Can't eat your food without snapping a picture first? Join our Food Photography Contest and stand a chance to win exciting prizes! Click HERE for details. Join our WhatsApp Food Community to discover delicious recipes, enjoy fascinating food stories, and stay updated with the latest food news! Click here
Indian Express
31-05-2025
- Business
- Indian Express
Around Town: Why Mumbaikars queue up daily at this 86-year-old iconic vada pav outlet near CST
Around six every evening, a long queue begins to form opposite Mumbai's Chhatrapati Shivaji Maharaj Terminus. These people aren't waiting for a bus or a shared taxi, nor are they buying train tickets. About 25-30 individuals — from college-goers and first-jobbers to seasoned professionals — line up outside Aram, eager for hot batata vadas tucked into slightly larger-than-usual ladi pavs. It is their way of keeping hunger at bay until they reach home. 'Our VIP guests — customers who come here daily — tell me that one vada pav and a cup of tea keeps them going till dinner,' shared Kaustubh Tambe, 55, the third generation manning the business. Established in 1939 by Shrirang Tambe, known to many as Bhau, Aram is now a city landmark. 'My grandfather spotted a shut shop in the Capitol Cinema building. He approached the owners expressing interest in starting an uphar gruha (eatery), and started what was then called Aram Milk Cooperative,' Kaustubh recalled. The initial menu focused on milk-based items such as tea, coffee, basundi, gulab jamun, kheer, and among the early savoury offerings was the batata vada. Eighty-six years later, Aram can seat 48 people at a time and is still rooted in Maharashtrian cuisine. Over time, the menu expanded to include dishes like Kothimbir Vadi, a savoury snack made from gram flour and fresh coriander leaves; Thalipeeth, a healthy, multi-grain flatbread made using dozens of ingredients including jowar, bajra and rice flour; and Zunka Bhakri, a dry and spicy gram-flour sabzi paired with a rustic jowar bhakri among many others. My mother, Shree Tambe, personally taught the kitchen staff these dishes, always insisting on quality ingredients and consistency,' Kaustubh added. 'We are also well known for our Upvas (fasting) menu, which includes Sabudana Khichdi, Upvas Misal made from peanuts, and Upvas Pattice made from potato and peanuts. A few years ago, we even introduced an Upvas Thali featuring rajgira puri, batata sabzi, misal, pattice, rajgira roll, banana, and piyush. The separate vada pav counter, located just outside the main eatery, was introduced in 1995. 'Back then, it cost Rs 5. Now it's Rs 25,' he noted. What keeps the queue growing? 'Our vadas are bigger than most. So are our pavs, specially made for us. We use Samrat besan, single-fry the vadas (not double), and cook in refined sunflower oil. The recipe is simple, but the quality and consistency is what built us this reputation.' 'It is also the goodwill and management practices of my grandfather, father (Madhav Tambe) and uncle (Madhukar Tambe) that built this place. Most of our staff have been with us for 30-40 years. They feel a sense of apnapan. They know the batata vada must have a thin coating, and if someone new joins, another will step in and guide him.' Inside, it's a no-frills operation — people eat and leave, making space for the next customer. The staff run like clockwork, especially at the evening vada pav counter, where five people are assigned daily. Rajendra Zavre, who has been with Aram for over three decades, proudly shares that Madhav Sir, now in his 90s, still comes personally to hand over the staff's bonuses during Diwali. Aram underwent a minor refurbishment last year under the guidance of Kaustubh's wife Bijal Tambe, ahead of its 85th anniversary. The space was made brighter, ventilation improved, and induction cooking added to the kitchen. But the real shift is yet to come. With patrons from across the city, including celebrities, politicians, real estate moguls, and film personalities, franchise requests have poured in. But Kaustubh is clear: 'We can't hand it to someone else. If we don't own and run it, the quality might drop, and that's non-negotiable.' The fourth generation may step in next. While Kaustubh's older daughter is studying law, his son and younger daughter have expressed interest. 'They'll do their MBA first, work a few years, and then they will join Aram,' he shared. Meanwhile, Kaustubh has started laying the groundwork. 'We are setting up a central kitchen to maintain consistency and plan to open another outlet later this year. It will be somewhere between CST and Dadar.' When asked if that's just the beginning, he smiled and finally shared: 'We'll have 25 outlets across Mumbai in the next three years.'
