Reimagining Khau Galli

(with inputs from Architect Sanyam Mehta)

 Kandivali, Mumbai.

The charm

People of Kandivali love to eat and the Khau Galli is proof of it. Situated in Mahavir Nagar, the Khau Galli fills the air with delicious smells and colourful sights. It is a paradise for food enthusiasts like Pranay Sangani. "My taste buds are in for a treat every time I visit Khau Galli," he remarks, a sentiment echoed by many others who visit here. With more than 50 food outlets and stalls, you will find flavours from all over the world here, from fancy Vada pavs to Korean noodles to Italian rice.

Khau Galli attracts people not only from the nearby suburbs but from all parts of Mumbai, from CST to Virar and beyond. Deepa Derekar who has been selling vada pavs here since 2016 adds,” Every 15 days, my vada pav goes to Dubai. The customer picks up the parcel when they leave for the airport, take the flight, reach there within 5-6 hours and enjoys the Vada pavs. They even call me after eating.”

The toil

For the vendors of Khau Galli, the day begins long before the first customer arrives. While some stalls open as early as 7:30 in the morning and operate until midnight, the bulk of the crowd starts pouring in around 5 pm, keeping the vendors on their toes until closing time.

Competition is fierce. Imran Hushye, manager at Hungry Head says,” The entire business is of 2 hours, from 8 pm to 10 pm. We have a seating arrangement which is both a strength and a weakness. Strength because people can sit and enjoy their meal and weakness because there are so many options, people tend not to wait and eat elsewhere.’’

Adaptability is key in Khau Galli as only a handful of outlets stand the test of time. Skyrocketing rents pose significant challenges leading many outlets to share space with other vendors. Every 11 months, you'll notice new stalls popping up. Altaf Mansoori of Potato Pirates observes the phenomenon of ever-changing consumer preferences firsthand, noting the shift of Chinese to Korean cuisine in response to changing tastes and social media trends.

The environmental concern

Despite its culinary delights, Khau Galli struggles with environmental challenges that spoil its charm. The absence of a waste segregation system coupled with the widespread use of disposable cutlery worsens the issue. Many businesses, which previously offered reusable plates, have discontinued this practice in light of the COVID-19 pandemic. Adding to the problem is the lack of BMC dustbins, resulting in each outlet managing its own waste disposal. Furthermore, the majority of shops operate without a water connection, relying instead on water tankers. As a result, utensils are washed at the roadside, leading to food and dry waste contaminating the gutters.

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Reimagining (An Architect's Take)

Two decades ago, when Saras Food Parlour first opened its doors, little did they anticipate the bustling hub that Mahavir Nagar would become. Like many of Mumbai's Khau Gallis, this culinary lane emerged by chance. According to Sanyam Mehta, an architect and founder of Studio Sens, Mahavir Nagar revolves around food, akin to other popular food streets worldwide.

As an architect with a community-centric approach, Sanyam proposes several ideas to transform Mahavir Nagar's Khau Galli into a vibrant and sustainable community space:

1)     Putting people first – Mumbaikars love to eat and socialize. Sanyam points to Barcelona's La Rambla as inspiration, where a 1.2 km street is designed around people, with vehicle lanes flanking either side. Currently, Khau Galli lacks gathering spaces, limiting visitors to brief stays. To foster community, Sanyam envisions spaces where like-minded individuals can convene—a group of singers on one side, a seminar on environmental awareness on the other.

2)     Enhancing the Experience: When people are the focus, improving their experience becomes essential. Adequate seating arrangements, walking space, sanitation facilities, parking, and good lighting are crucial elements to enhance visitor enjoyment.

3)     Sustainability Practices:

a) Composting: Addressing food waste is imperative. Collaborating with composting services can transform food waste into compost, minimizing landfill contributions.

b) Rainwater Harvesting: Collecting and purifying stormwater for non-drinking purposes, such as sanitation and cleaning, can reduce water usage.

 c) Electricity Generation: Innovative solutions like kinetic floor tiles, which harness energy from footsteps, offer potential for sustainable electricity generation.

By prioritizing people, enhancing experiences, and implementing sustainable practices, Mahavir Nagar's Khau Galli can evolve into a thriving community space that celebrates food, culture, and sustainability.

Edited using ChatGPT.