Dinner underthe open sky.

Mangal Murti started in 2011 as a dhaba on the road out to Koba, and it has never really stopped being one — steel thali, coal tandoor, ghee poured with a heavy hand. What grew around it was the garden: lights through the trees, a bonfire when the weather turns, a small mandir lit every evening, and a slide in the sand that keeps the children busy long enough for the rotla to arrive hot.

Four kitchens run at once — Kathiyawadi, Punjabi, Chinese and the dal bati counter. Families come for dinner, offices come for parties, and on winter nights the whole lawn fills up.