Mumbai’s well-known vegetarian restaurant chain Shiv Sagar has opened in Madhapur, Hyderabad, bringing with it a menu packed with familiar comfort foods — falooda, pav bhaji, tawa pulao, paneer katsu, toast sandwiches, and its much-talked-about mango shakes. The shakes, available with and without dry fruits, already seem to have found plenty of fans in the city.

Shiv Sagar is designed in to feel spacious with clutter-free and highly family-friendly interior. The ambiance pairs a modern, casual dining aesthetic for quick meals.

The falooda here, interestingly, is served without a scoop of ice cream. So I ordered the rose falooda, a drink I was trying for the first time. Halfway through, I found myself wondering: if there is no ice cream, what makes it so thick? “We serve it with a dollop of fresh dairy cream,” says Shridhar S Poojary, the brand’s second-generation owner.

The dry fruit mango shake is practically a meal in itself — indulgent enough to double up as dessert. It is generously loaded with dry fruits.

At that point, I could not decide which I preferred more: the traditional scoop of ice cream or this rich dollop of fresh cream. What stood out to me most was the balanced sweetness. The falooda felt indulgent without being overwhelmingly sweet. Once I heard “fresh cream”, however, I passed the glass to my lunch companion, who enjoys all things dairy a little more than I do.

Established in Mumbai in 1981, Shiv Sagar has long been one of the Maximum City’s most recognisable vegetarian restaurant chains, known for its expansive multi-cuisine menu. Its Indo-Chinese-inspired dishes, like the spring dosa and Schezwan dosa, have a loyal following too, though they may appeal more to those who enjoy bold, fusion-style flavours.

What people seem to discuss most passionately, though, is the pav bhaji. So without much delay, I ordered a plate. Using butter-soaked pav, I scooped up the bhaji, cooked down to an almost chutney-like consistency. It was buttery and flavourful, with the unmistakable aroma and warmth of garam masala. At the neighbouring table, a family tucked enthusiastically into pulao, paneer kofta, and palak garlic — the kind of comforting dishes one thinks of while dining out with vegetarian friends.

Another popular favourite is the Mumbai-style pizza, topped generously with Amul and Govardhan cheese. Shridhar is quick to set expectations. “We are not claiming authenticity at all. Our pizzas are made exactly the way one might make them at home. Sometimes we explain that to customers expecting Italian or American-style pizzas,” he says.

The menu also features classic dosas and idlis so that Hyderabadis who like their everyday idli-dosa don’t feel disappointed. That section of the menu also includes South Indian classics like bisibelle bath, sambar rice etc.

Among the brand’s other well-loved dishes are Chinese Bhel and chilli Idli, though I opted for the paneer katsu while waiting for the tawa pulao. The crumb-fried paneer sticks, served with barbecue sauce, make for enjoyable finger food. The tawa pulao, meanwhile, comes with vegetables that retain a bit of bite. Depending on personal preference, that texture could work quite well for some diners.

While Shiv Sagar takes pride in its Indo-Chinese menu, I didn’t really enjoy dishes like chilli mushroom and Chinese bhel. They were either over-seasoned or had too much batter.

A meal for two with drinks costs approximately ₹800.