From a home kitchen to Karaswada landmark: The story of ‘Vhodekar’

When you walk into Vhodekar Bar & Restaurant in Karaswada-Mapusa, you’re not just stepping into another dining spot. You’re stepping into a story that began over three decades ago, with a mother, her son, and a handful of recipes that would quietly grow into a legacy.

The year was 1990. The late brother of Prakash Toraskar and their mother opened a small eatery called Sai Krupa. It wasn’t big, just seven or eight tables, serving rice curry, fish curry, and a few snacks like samosas and batata vadas. “My mother and brother started it,” Prakash remembers. “I was abroad at the time, but they ran it with a lot of passion. It was very small then, but people loved the food.”

There was no professional background in hospitality, no flashy investment. It was just a family with a love for cooking and a belief that food brings people together. Customers started trickling in, then coming back, and soon Sai Krupa had its own loyal following.

As the years went by, the next generation stepped in. Prakash’s sons, Sairaj and Mahableshwar, now manage the restaurant, renamed Vhodekar five years ago. Each has his role, Sairaj handles grocery shopping and supplies, while Mahableshwar assists with daily operations. “We’ve grown old now,” Prakash says with a smile. “It’s our children who are carrying the business forward. What started as a small restaurant is now a bar and restaurant with space, lights, and music.”

The women in the family, Prakash’s wife, daughter and sister-in-law, still play an active role, especially during festivals. Their Shravan thali is legendary. “During Shravan, we made a thali with 22 dishes, ukdiche modak, nevreo, patolios, everything we make at home,” Prakash recalls. “It was a hit. People still talk about it.”

While the space has grown and the menu has expanded, the soul of the food hasn’t changed. Fish curry remains their signature, prepared the way Prakash’s mother once did. “Our speciality is fish curry,” says Prakash. “People used to travel all the way from Sanquelim just to eat it. Even now, that hasn’t changed.” Alongside the classic thalis, fried fish dishes are crowd favourites. On weekends, when the restaurant comes alive with karaoke and music, the menu swings toward continental and fast food items. But ask anyone what defines Vhodekar, and they’ll tell you, it’s still that comforting plate of rice and fish curry.

Guests echo the same sentiment. One regular described the fish thali as “unbeatable, fresh, and full of flavour, just like home cooking.” Another mentioned how the restaurant doesn’t just serve food, it serves an experience. “The service is quick, and the place feels warm because you can tell it’s run by a family that cares,” they said. And then there are those who still talk about the festival specials. “I tried their Shravan thali and loved the variety,” a customer said. “You don’t get that kind of authentic spread everywhere.”

What makes Vhodekar special is the people running it. Every member of the Toraskar family has had a hand in its growth. From managing supplies to shaping the menu, from making festive sweets to serving customers, the work is shared. “It’s beautiful working with my children,” Prakash says. “Unity is the most important thing. Anyone can start a restaurant, but unity in the family is what keeps it alive.” That unity shows. Customers often point out how the place feels warm and welcoming, not just because of the food but because of the family energy behind it.

Despite being nearly 35 years old, the story of Vhodekar isn’t done yet. The family is already thinking about the future. “My son wants to make it a chain,” Prakash explains. “We’re looking at places. The idea is there, but we’re waiting for the right location.” For now, their focus is on keeping the Karaswada restaurant strong, consistent, and true to its roots. “Until then,” Prakash says, “we’ll keep doing what we do best, serving food that feels like home.”