Introduction: Mumbai’s legendary vegetarian restaurant Shiv Sagar has finally arrived in Hyderabad with its newest outlet in Madhapur. Known for its flavour-packed Pav Bhaji, indulgent faloodas, Indian-style pizzas, and comfort food favourites, the iconic brand has been serving generations of loyal customers since 1981. With time tested recipes, trained cooks from Mumbai, and a strong focus on quality and affordability, Shiv Sagar is already becoming a popular destination among Hyderabad’s vegetarian food lovers.
The iconic Shiv Sagar opened its newest outlet in Hyderabad at Madhapur. The new vegetarian restaurant, spread across two levels, is a welcome addition to the city and is already buzzing with guests; many of them know the restaurant brand from Mumbai.
Pav Bhaji, Tawa Pulao, cheese-loaded pizza with two different Indian-made cheeses, Chinese Bhel, Chilli Idli, Dosa, Sambar Rice, and Bisi Bele Bath — the menu at Shiv Sagar has been satiating the taste buds of Mumbaikars since 1981. The restaurant has been serving what people love to eat in the way they like their food to taste. Indianised Chinese dishes, Mumbai-style chaats, and a sprinkling of South Indian flavours define Shiv Sagar’s menu.
Shankar Pujary was nine years old when he came to Mumbai from Mangalore. He worked in his uncle’s restaurant before starting his own juice centre, which gradually became a city favourite. The juice centre later expanded to serve chaat, and Pav Bhaji was introduced to cater to the Navratri crowd — a dish that would go on to become one of the restaurant’s specialities. Thus began the journey of Shiv Sagar, a vegetarian restaurant chain known for its non conformation to the most commonly seen Udipi, which has expanded into over 20 family-operated outlets, with Hyderabad being the latest addition. Shridhar Pujary, the founder’s son, is hands-on in ensuring Shiv Sagar brings the best of its offerings to Hyderabad. He follows a philosophy inherited from his father that he hopes to uphold in the new outlet as well: quality and affordability.
In order to maintain consistent flavours and taste, Shiv Sagar has brought in trained cooks from Mumbai, and the original recipes are religiously followed. There is no compromise on quality. The faloodas use cream instead of ice cream along with rose syrup, and are balanced in sweetness. Summer-special fruit juices and milkshakes, including the mango milkshake, use the season’s best produce. Ingredients like Govardhan Cheese sourced from Mumbai help ensure consistency in taste.
A tasting session involved sampling the famous Pav Bhaji and sipping on the signature faloodas, which were light yet flavour-rich. The fruit juices and seasonal milkshakes are not to be missed. Also worth trying are the sandwiches and the Schezwan Dosa. The Tawa Pulao is addictive, and so is the pizza, which Shridhar warns is nothing like the way Italians make it. Filled generously with Amul Cheese, topped with Govardhan Cheese, vegetables, and a sprinkling of cashews, it is as Indianised as a pizza can get — and it is delicious. For a local touch, Pesarattu, Pongal, and Sambar Rice are also served.
Hyderabadis have repeatedly proved that they favour vegetarian restaurants that stay true to their flavours and maintain consistency; by that measure, Shiv Sagar is surely finding its permanent place on the city’s food map.
