Sunny Da Dhaba's Legacy
Established in 1996, Sunny da Dhaba began as a humble roadside stop, evolving into a beloved family-run culinary institution. Initially managed single-handedly
by owner Sharad Wadhwani, who personally cooked for guests, its reputation for exceptional specialties quickly grew, drawing patrons back repeatedly. Today, his elder son, Amit, continues this tradition. While the butter chicken is a widely praised dish, their authentic mutton bhuna and bheja fry have been drawing crowds from Mumbai since the dhaba's inception, and more recently, from Pune. The establishment offers a comfortable, spacious, and open seating arrangement, emphasizing quality ingredients and efficient service to create a welcoming atmosphere reminiscent of home. Over time, it has expanded its offerings and ambiance, introducing a more family-friendly section at the front and a dedicated 'theka' at the back for events. The owners are also planning to open a modern Indian restaurant in Lonavala, further extending their culinary footprint.
Toni Da Dhaba's Cult Appeal
Toni da Dhaba stands as a revered cult classic, strategically located just before entering the Lonavala region. Founded in 1985 by Vijay Kumar Chawla, affectionately known as "Toni," this eatery has become a landmark for travelers and bikers. The current management, led by Toni's children, Siddhesh and Shradha Chawla, is dedicated to preserving and enhancing the establishment. A significant addition is 'Toni Greens Pure Veg,' a separate section catering exclusively to vegetarian patrons, featuring a comprehensive menu of paneer dishes, soups, starters, and Punjabi specialties. Beyond traditional Mughlai fare and kebabs, Toni da Dhaba is renowned for its exotic poultry dishes, including emu, duck, and guinea fowl, which are kept on-site for visitors to observe. Despite occasional waiting times, the attentive service, vibrant atmosphere, and open-air setting contribute to its enduring popularity among those traversing the route.
Babbi Da Dhaba's Trucker Hub
Founded in 1997, Babbi da Dhaba operates as a large, inclusive establishment primarily catering to the trucking community, capable of accommodating up to 400 trucks simultaneously. This family-run dhaba offers a robust menu of North Indian and Chinese cuisine, ensuring prompt service and substantial meals at any hour. Their signature dishes include garlic chana and a special chicken bhuna, alongside highly recommended paneer and chicken tikkas. Each meal is traditionally concluded with a refreshing lassi. The menu presents a broad spectrum of both vegetarian and non-vegetarian dishes, characterized by a straightforward, no-fuss approach to cooking and service, befitting its high volume of customers. Complementing the food, they provide a variety of chilled beverages, including lassi and chaas, and a permit room for alcoholic drinks. While truckers form their core clientele, the dhaba also serves as a convenient stop for younger travelers. The establishment prioritizes the safety and well-being of drivers, employing a dedicated security team and floodlights, which has cemented its reputation within the Indian transport sector. They have also introduced a family room to better serve regular patrons.
