Sonali Ambardekar, a hotel management professional who has been working in the hospitality and media industry for over 20 years, recently launched Restobar, Maujja – which is spread over 7000 square feet and introduces the city of Thane to classical Sunday brunches.
Maujja — perfectly encapsulates the true meaning of the good life. A vibrant luxe ambience in bright red, green and gold hues, Maujja’s warm, inviting glow is characterised by a high ceiling and an elevated private dining section that offers plush yet cosy well-lit seating.
‘Thane is an evolved F&B market with a good mix of customers who appreciate good food and ambience. The area has got both corporate/business visitors, as well as a sizable residential market around the area as they offer an abundance of sophisticated and well-travelled foodies and tipplers, who expect nothing but the best. I envision Maujja being a market leader in establishments that provide excellence in hospitality,” shared Sonali.
From unique culinary experiences to Karaoke Fridays to live performances on Saturdays, and laidback Sunday brunches—Maujja redefines the way Thane socialises.
The menu features contemporary Indian cuisine curated by Chef Bhairav Singh, an industry veteran who has won several food industry awards and food styling shows on Indian and International TV.
A kids-friendly menu with live stations featuring bestsellers and a dessert bar with chocolate fondue, make Sundays feel like a warm hug, preparing you for the week ahead.
Heading the well-stocked bar is bartending expert Arjun Tajanpure who brings to the table an extensive experience in the hospitality industry from his stints in India, Maldives and Jordan. For Maujja, Tajanpure has come up with some great concoctions like Sabai, Side cart, Choose your gin botanicals & tonic flavour; Stone flower margarita and La-bot-a therapy.
The idea is to introduce new handcrafted infusions and new culinary techniques to elevate the bar culture in Thane making it the new 'IT' bar menu in the city. His favourite is ‘The Sangria Tree’ as it allows different colours and mixes to be presented innovatively.