Thumbs up for Thecha: How Indian chefs are elevating the Maharashtrian delicacy

Updated On: 20 June, 2024 01:53 PM IST | Mumbai | Nascimento Pinto

The humble thecha is not just a condiment anymore. It is not only being added to vada pav and misal pav but also chicken wings. With Thecha being added to more dishes on menus across Mumbai and India, mid-day.com spoke to Indian chefs over their fascination for the Maharashtrian classic

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Thecha is a unique Maharashtrian condiment made from green chilies, garlic, and more; Indians chefs are now using it innovatively. Photo Courtesy: The Westin Mumbai Garden City/YAAR

Move over spicy chutney in vada pav, try thecha in vada pav or at least that is one of the many dishes that Indian chefs are trying to experiment with using Maharashtrian condiment. The spiciness of the thecha is unique and distinct yet a favourite among so many Maharashtrian homes. If you are Maharashtrian or have lived in Maharashtra, you have definitely come across the delicious condiment that is an integral part of the cuisine. However, there seems to be a silent movement, even as chefs are elevating traditional dishes to create modern Indian dishes, of making something like thecha, which is a bright green spicy condiment and making it the star of the dish. What is making the thecha popular?

Beyond the Thecha Vada Pav, Rohan Malwankar, executive chef at the Navi Mumbai Marriott Hotel, is challenging the notion of traditional Maharashtrian dishes by also using it in misal pav. Malwankar explains, “With the increasing interest in exploring regional cuisines, thecha, being a traditional Maharashtrian condiment, has gained attention beyond its native region. Food enthusiasts and chefs are actively seeking out authentic regional flavours and thus contributing to the popularity of thecha. Thecha`s versatility makes it appealing in modern Indian cuisine. It can be used as a condiment, marinade or flavour enhancer in various dishes such as sandwiches, wraps, salads, and even fusion cuisines.” It is this very ability to complement a wide range of flavours and ingredients that he believes makes it a valuable addition to contemporary culinary creations.

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