Santosham Opens 60-Seater South Indian Vegetarian Restaurant in Malad

Santosham, a South Indian vegetarian restaurant specialising in Satvik and temple-style cuisine, has opened a 60-seater outlet in Malad, marking its entry into Mumbai’s western suburbs. The expansion adds a new location to the brand’s Mumbai operations as it looks to reach customers in neighbourhoods beyond its existing outlets.

The Malad opening follows repeated requests from customers in the western suburbs who have been travelling to Santosham’s other locations. The new restaurant is designed to serve this customer base while retaining the brand’s focus on traditional South Indian vegetarian food and family recipes.

Founded by mother-son duo Bhagyalakshmi Gohokar and Chittaranjan Gohokar, Santosham operates around a menu built on traditional home-style cooking. Bhagyalakshmi, Co-Founder and Head Chef, manages a collection of more than 200 family recipes. She grew up around her father’s Shanti Bhavan restaurant in Nagpur. Chittaranjan, Founder and CEO, brings over 20 years of experience in construction and manufacturing and oversees the company's business strategy and expansion.

The restaurant's menu centres on an Unlimited Satvik Banana-Leaf Sadhya, featuring traditional South Indian preparations served on a banana leaf. Several dishes follow temple-style cooking practices and are prepared without onion or garlic. The à la carte selection includes dosa, idli and ven pongal, alongside traditional accompaniments such as podis, pickles and chutneys.

The kitchen also prepares its batters, spice blends and accompaniments in-house, using freshly ground spices and traditional tempering techniques. The menu includes family recipes such as Parippu Pradhaman, prepared with roasted lentils, jaggery and coconut milk, and Karuveppilai Podi, inspired by the Gohokar family's culinary traditions.

The Malad outlet has been designed by Minnie Bhatt Design, with interiors intended to accommodate neighbourhood dining while maintaining the restaurant's traditional food positioning.

Chittaranjan Gohokar, Founder and CEO, Santosham, said, "Malad is especially significant for Santosham because it marks our first foray into Mumbai’s western suburbs. Guests from this part of the city have travelled to our other outlets for years and repeatedly asked us to come closer to them. This opening allows us to bring Santosham into their neighbourhood while continuing to share the food, traditions and warmth that have shaped our journey,"

Bhagyalakshmi Gohokar, Co-Founder and Head Chef, Santosham, said, "For me, Santosham has always been about carrying forward the food I grew up with the recipes, the rituals and the feeling of being cared for through a meal. With Malad, we are bringing that same spirit into a new neighbourhood. Whether it is a banana-leaf Sadhya, a simple dosa or a cup of filter coffee, we want every meal to carry the warmth and generosity of home,"

The opening reflects Santosham's neighbourhood-led expansion approach, using existing customer demand to identify locations for growth. Its Malad restaurant also adds to the range of specialised regional vegetarian dining formats operating in Mumbai's competitive restaurant market.