Where fasting feels like feasting: Pune’s Badshahi Refreshment House redefines upwas dining

Since 1962, the establishment has thrived under the stewardship of the Sahasrabuddhe family, first led by Dattatray ‘Mama’ Sahasrabuddhe, then passed on to his son Ramesh, and later to Vinayak, with each generation adding something tangible to the mix.

Today, Vinayak’s wife, Medha Sahasrabuddhe holds the reins with a quiet grace and unwavering commitment. A former Cognizant employee, she left the corporate world after her husband’s passing to take charge of the legacy. “In the beginning, it was tough managing everything alone,” Medha says. “But now I find joy in it. It feels like I’m running a theatre, lively, full of characters and energy.”

Badshahi’s menu, under her guidance, has only grown more inclusive, health-focused, and innovative. The food isn’t just made for fasting, it’s made for nourishment and joy. Jayphal (nutmeg) coffee is served for mental alertness, Kharvas is sweetened with jaggery instead of sugar, and Konkani spices, known to be pitta-nashak, make the dishes cool even in summer.

“We don’t see this only as business,” Medha explains. “We also try to serve a purpose. That’s why we employ a few differently-abled people and focus on health. Every dish must comfort both the stomach and the soul.”

The restaurant has a staff of 20, but on days like Shravan Monday, Maha Shivratri, or Ekadashi, the demand is so overwhelming that extra help is called in from a contractor. Customers queue up, wait patiently, and many choose to parcel their orders, though most prefer the experience of eating hot and fresh right at the spot.

For the 72-year-old Kishore Jagdale, Badshahi is more than just a dining destination. “I’ve been coming here for over 50 years,” he shares. “I remember packing 50 kachoris for my son’s first birthday who is now 45. I came all along from Vishrantwadi just to make our special day extra special. Even today, every Sunday after our trek, my group comes here without fail. I may not fast, but this is my go-to place for flavour and friendship.”

Even for those who work there, the place is like home. Rupesh Bhuvad, now 35, joined Badshahi at 18. “I never felt like an employee here,” he says. “It’s always been like family. It feels so good to see how much people love our food. Everything feels worth it when you get good feedback and blessings from the customer.”

What ties it all together, from the Upwas Misal to Ghavan Thalis, Dahi Kachoris to Lemon Lassi, is the consistent use of fresh coconut, homemade spice blends, and a deeply Konkani culinary approach that makes every dish stand out.

As the tawa sizzles and the aroma of ghee-laced cutlets fills the air, one thing is clear: Badshahi Refreshment House is not just redefining Upwas food in Pune, it’s reviving it, celebrating it, and making it unforgettable.