TESTING A BIRYANI
How to Judge a Biryani
By
VIKRAM KARVE
A plate of mouthwatering Biryani is placed in front of you.
On first impressions, how do you judge a Biryani?
Well, as far as I am concerned, there are four basic tests you must carry out to assess a Biryani.
SPREAD TEST
First try the “spread test”.
Pick up a little Biryani in your fingers and sprinkle it on the side dish. The grains of rice must not stick together but remain separate. The pieces of meat too must be succulent, clear and dry, not greasy. A good biryani will easily qualify the spread test.
AROMA TEST
Lift the plate of Biryani and smell the pieces of meat. The Biryani must be pleasantly aromatic [the sweetish fragrance and appetizing aroma of marinated spices] – not sharp or piquant. The Biryani must pass the “aroma test” with flying colours as there is nothing more appetizing than a mouthwatering aroma!
TASTE TEST
Taste the meat, ideally mutton. It must be well-cooked, flavoursome, succulent, delicious.
Then roll some rice on your tongue – the subtle flavour and taste of the spices must mildly and pleasantly come through, and must not be overpoweringly spicy, greasy or pungent.
POTATO TEST
Now you come to the fourth and final test – The “Potato Test”.
Dig deep and search for the potato in the Biryani.
The potatoes must taste as scrumptious as the meat – that is the hallmark of a superlative Biryani.
And if there is no potato – well dear fellow foodie, tell me, can there be a perfect Biryani without a potato which tastes as delicious as the meat?
HAPPY EATING
VIKRAM KARVE
If you are a passionate foodie do have a look at Appetite for a Stroll
http://vikramkarve.sulekha.com
vikramkarve@sify.com
Tuesday, September 08, 2009
Saturday, August 22, 2009
MUMBAI PUNE GOOD FOOD GUIDE
A TRENCHERMAN'S "incomplete" and "outdated" Value For Money GOOD FOOD GUIDE to MUMBAI and PUNE
By
VIKRAM KARVE
(Vikram Karve’s incomplete and outdated Good Food Guide to eating out in South Mumbai and Pune)
I love good food.
And I love walking around searching for good food – on my frequent ‘food walks’ as I call them.
Let me share with you, dear fellow foodie, some of my favourite eateries. Most of them are in South Mumbai, near Churchgate, where I lived for six of the best years of my life, a few (where mentioned) are in Pune which is my home town and where I stay now.
Read on.
Here is my very own Vikram Karve’s Value For Money Good Food Guide.
I’ve walked there and eaten there. It’s a totally random compilation as I write as I remember and I may have missed out some of my favourites but I’ll add them on, in subsequent parts, as and when memory jogs me and also keep adding new places I discover during my food walks and trails.
Try some places and let me know whether you liked it.
Vada Pav - CTO Vada Pav (Ashok Satam’s Stall) alongside the Central Telegraph Office (CTO) at Flora Fountain ( Hutatma Chowk). Or at Sahaydri at Churchgate. In Pune, the ubiquitous Joshi or Rohit or Siddhivinayak Vadewale but their vadas are not as crisp or zesty as Mumbai’s CTO vada.
Misal Pav – Vinay Health Home in Girgaum . Walk down Marine Drive, cross the road near Taraporewala Aquarium, take the lane between Kaivalyadhama Yoga Centre and Ladies Hostel ( it’s called Income Tax Lane), cross the railway overbridge, walk straight on Thakurdwar Road, cross Girgaum (JSS) Road, walk a bit and Vinay is to your right. In Pune try Ramnath on Tilak Road or Bedekar in Narayan Peth.
Kheema Pav – Stadium. Next to Churchgate Station. Kyani at Dhobi Talao.
Seekh Kebabs – Ayubs (Chotte Mian). Take the lane to the left of Rhythm House Music Store at Kalaghoda and let your nose guide you. Or else head for Bade Mian near Regal or Sarvi at Nagpada. Sadly there seems to be a dearth of authentic value-for-money kabab joints in Pune.
Jeera Butter – Ideal Bakery. Kandewadi, Girgaum. And try the sugarcane juice at Rasvanti next door.
Chicken Stew ( Kerala Style), Malabar Paratha, Mutton Korma, Fish Curry and Appams – FountainPlaza. In the lane off Handloom House. Fort. [Brings back nostalgic memories of Ceylon Bake House in Ernakulam Kochi (Cochin )]
Chicken Biryani – Olympia, on Mumbai's Colaba Causeway, is my all time favorite. In Pune it’s Dorabjee & Sons restaurant on Dastur Meher road off Sarbatwala Chowk in Pune Camp or Goodluck in Deccan. I like the Biryani at Blue Nile near GPO and George on East Street too.
Mutton Biryani – Shalimar. Bhendi Bazaar. I like the Chicken Chilly and Raan - it’s exquisite, like Karim’s of Delhi. And I love the Tikka Biryani at Noorani.
Dabba Gosht – Delhi Darbar, Grant Road or Colaba. In Pune try Sadanand at Baner.
Malvani Cuisine – Sachivalaya Gymkhana Canteen. Opposite Mantralaya. Nariman Point. Bombil Fry, Pomfret masala, Kombdi (Chicken) Vada and Lunch Thali.
Gomantak Cuisine - Sandeep Gomantak. Bazargate Street. Fort.
White Chicken, Dabba Gosht, Chicken Masala and Khaboosh Roti – Baghdadi . Near Regal. Off Colaba Causeway.
Nihari – Jaffer Bhai’s Delhi Darbar. Near Metro.
Nalli Nihari – Noor Mohammadi . Bhendi Bazaar.
Berry Pulao – Brittania . Ballard Estate.
Puri Bhaji – Pancham Puriwala. Bazargate street. Opposite CST Station (VT).
Kolhapuri Cuisine – I go to ‘Purepur Kolhapur’ at Peru Gate Sadashiv Peth in Pune for authentic Kolhapuri Pandhra Rassa, Tambda Rassa and Kheema vati. In Kolhapur it’s Opal.
Gulab Jamun – Kailash Parbat. 1st Pasta Lane. Colaba Causeway.
Rasgulla – Bhaishankar Gaurishankar . CP Tank.
Khichdi – Khichdi Samrat. VP Road . CP Tank.
Vegetarian Thali – Bhagat Tarachand. Mumbadevi. Zaveri Bazar. I like the Bhagat Tarachand on Laxmi road in Pune too. And of course, Samrat, Churchgate, Rajdhani and Golden Star. In Pune it’s the authentic Shreyas on Apte Road and Satara Road, Panchami on Satara Road and Durvankur on Tilak Road. Not to forget my favorite Mayur on East Street and Deccan on Jangli Maharaj Road.
Navrattan Kurma – Vihar. JT Road . Shanker Jaikishan Chowk. Opp Samrat. Churchgate.
Veg Burger and Chicken Cafreal Croissant – Croissants. Churchgate. Or Burger King at the end of East Street in Pune.
Tea while browsing books – Cha-Bar. Oxford Bookstore. Churchgate.
Just a refreshing cup of Tea, Irani style – Stadium. Churchgate. Goodluck, Pune.
Ice Cream – Rustoms, Churchgate and Bachellor’s, Chowpatty (green chilli ice cream). In Pune Ganu Shinde and Kawre on Laxmi Road. Or Gujar Mastani House on Satara Road near City pride for the unique delicious thirst quenching Mastani.
Pav Bhaji – Lenin Pav Bhaji Stall. Khau Galli. New Marine Lines. Near SNDT. Sardar, Tardeo. Sukh Sagar , Opera House.
Jalebi – Pancharatna Jalebi House . Near Roxy. Opera House.
Milk Shakes, Juices and uniquely flavored ice creams – Bachellor’s. Opposite Chowpatty.
Stuffed Parathas – Samovar. JehangirArtGallery. Chaitanya, opp FergussonCollege, Pune
Grilled Meat, Sizzlers and Steaks – Churchill. Colaba Causeway. Sundance, Churchgate. Sassanian, near Metro. Alps, behind Taj,Kobe and Sizzlers - The Place on Moledina Road next to Manney’s in Pune.
Sea food – Anant Ashram. Khotachiwadi. Girgaum. And so many places around Fort – Mahesh, Apoorva, Trishna, Fountain Inn, Bharat, Ankur .
Non Veg Multi Cuisine – Jimmy Boy near Horniman Circle, Polka Dots in Aundh, Pune
Apple Pie and Ginger Biscuits – Yazdani Bakery. Cawasji Patel Street. Between PM Road and Veer Nariman Road. Fort.
Cakes – Sassanian Boulangerie. 1stMarine Street. Near Metro.
Buns, Breads and Pastries – Gaylord Bake Shop. Churchgate.
Falooda – Badshah. Crawford Market. Shalimar, Bhendi Bazar.
Curds – Parsi Dairy. Princess Street.
Sandwiches – Marz-o-rin. Main Street. MG Road. Pune.
Chole Bhature – Monafood. Main Street. Pune. Darshan, Prabhat Road Pune.
Shrewsbury Biscuits and Choco-Walnut cake– Kayani Bakery. East Street . Pune.
Mutton Cutlet Curry, Kheema Pav, Biryani, Tawa Ghosht – Good Luck Pune
Veg Cutlet – Swagat Dadar TT Mumbai
Lamingtons, carrot cake, patties, samosas, cakes, soy milk – Spicer Bakery shop, SpicerCollege, Aundh Road and their outlet off Main Street in Camp
The mere thought of Shrewsbury biscuits and Lamingtons evokes in me a sensation I cannot describe. I am feeling nostalgic and am off to Pune - for Shrewsbury at Kayani, wafers at Budhani, Sev Barfi at Bhavnagri, Amba Barfi and Bakarwadi at Chitale, Mutton Biryani and Dhansak at Dorabjee, Misal at Ramnath, Kachori at Apsara, Sizzlers at The Place, Pandhra Rassa at Purepur Kolhapur, Mango Ice Cream at Ganu Shinde, Mastani at Sujata and Kavare, Bhel at Saras Baug, Canal, Kalyan and Kalpana Bhel, and on the banks of Khadakvasla lake, Pithla Bhakri, Kanda Bhaji and tak on top of Sinhagarh Fort, Chinese at Kamling (Oh no. Sadly it’s closed down so I’ll go across to the end of East Street to the East End Chinese takeaway next to Burger King. And Latif too has metamorphosed into a takeaway).
Of course, who how can I not mention the delicious vegetarian satiating fulfilling thalis at Shreyas, Durvankur, Sukanta, Janaseva and Mayur and the newly opened multi cuisine MoMo Café at the Courtyard Marriott in Hinjewadi near the IT park.
And guess what?
The moment I used to arrive by train in Pune, I used to walk across the station and enjoy a refreshing Lassi at Shiv Kailas. And then walk down in the hot sun to Main Street. One thing I miss is the non-veg samosas at erstwhile Naaz on the West End corner at the entrance to Main Street. The good old Naaz and Kamling are two places I really miss. Good Luck in Deccan and Blue Nile and George in Camp still go strong and their Biryani is as good as ever. But what’s happened to Sunrise, I wonder? The place is demolished; has the café been relocated?
Of course there is Nisarg for Seafood, Mainland China and Suonmoi for authentic Chinese, Soul to stir your culinary soul and many lovely places springing up all over Pune.
Now I am busy discovering [and rediscovering] interesting eating places in Pune. When I lived near Aundh, I liked the multicuisine Polka Dots at Parihar Chowk for it’s Roasts and Shepherd’s Pie, Chicken Teriyaki, and Puddings, Season’s and Sarjaa for family dining, a few down-to-earth takeaways and Maharashtra Café near Bremen Chowk look promising, Diwadkar for Misal and vada pav, Spicers for Lamingtons and cakes et al, Babumoshai for roshogullas and lavang lata, Shiv Sagar for Pav Bhaji, and the usual Udipi fare, a place called Thomson which serves non veg Kerala cuisine, Delhi Kitchen which I’m planning to try but did not venture into as it was deserted (crowded ambience and busy rapid turnover are the leitmotif of a good eatery), Diwadkars for Bhel, Vada Pav, Misal and Mann Dairy for a delicious lassi.
I foodwalked in Aundh and was thoroughly disappointed though the hills of Girinagar have only fauna and flora to offer. In Aundh there are all the usual fast food pizza and burger joints, some high-falutin restaurants and a few nondescript commonplace characterless eateries serving run of the mill stuff; but sadly there are very few authentic value for money down-to-earth no nonsense Spartan eateries around here where I can relish genuine cuisine to my heart’s delight.
Now, far far away, in the back of beyond, amidst green hills, lakes and forests, I can only nostalgically reminisce about my "good old foodie days" and relish those sumptuous delicacies in my mind's eye; and once in a while head for Pune to satisfy my gastronomical cravings.
Dear fellow foodies, please do send in your comments and let us know of your foodie adventures and discoveries so I can keep updating.
Meanwhile I keep exploring Pune for good food and shall soon come out with my very own authentic food guide to eating out in Pune. After all, the proof of the pudding is in the eating!
Happy Eating!
VIKRAM KARVE
This is updated from an excerpt from my book Appetite for a Stroll
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://vikramkarve.sulekha.com/
http://www.linkedin.com/in/karve
http://www.ryze.com/go/karve
mailto:vikramkarve@sify.com
By
VIKRAM KARVE
(Vikram Karve’s incomplete and outdated Good Food Guide to eating out in South Mumbai and Pune)
I love good food.
And I love walking around searching for good food – on my frequent ‘food walks’ as I call them.
Let me share with you, dear fellow foodie, some of my favourite eateries. Most of them are in South Mumbai, near Churchgate, where I lived for six of the best years of my life, a few (where mentioned) are in Pune which is my home town and where I stay now.
Read on.
Here is my very own Vikram Karve’s Value For Money Good Food Guide.
I’ve walked there and eaten there. It’s a totally random compilation as I write as I remember and I may have missed out some of my favourites but I’ll add them on, in subsequent parts, as and when memory jogs me and also keep adding new places I discover during my food walks and trails.
Try some places and let me know whether you liked it.
Vada Pav - CTO Vada Pav (Ashok Satam’s Stall) alongside the Central Telegraph Office (CTO) at Flora Fountain ( Hutatma Chowk). Or at Sahaydri at Churchgate. In Pune, the ubiquitous Joshi or Rohit or Siddhivinayak Vadewale but their vadas are not as crisp or zesty as Mumbai’s CTO vada.
Misal Pav – Vinay Health Home in Girgaum . Walk down Marine Drive, cross the road near Taraporewala Aquarium, take the lane between Kaivalyadhama Yoga Centre and Ladies Hostel ( it’s called Income Tax Lane), cross the railway overbridge, walk straight on Thakurdwar Road, cross Girgaum (JSS) Road, walk a bit and Vinay is to your right. In Pune try Ramnath on Tilak Road or Bedekar in Narayan Peth.
Kheema Pav – Stadium. Next to Churchgate Station. Kyani at Dhobi Talao.
Seekh Kebabs – Ayubs (Chotte Mian). Take the lane to the left of Rhythm House Music Store at Kalaghoda and let your nose guide you. Or else head for Bade Mian near Regal or Sarvi at Nagpada. Sadly there seems to be a dearth of authentic value-for-money kabab joints in Pune.
Jeera Butter – Ideal Bakery. Kandewadi, Girgaum. And try the sugarcane juice at Rasvanti next door.
Chicken Stew ( Kerala Style), Malabar Paratha, Mutton Korma, Fish Curry and Appams – FountainPlaza. In the lane off Handloom House. Fort. [Brings back nostalgic memories of Ceylon Bake House in Ernakulam Kochi (Cochin )]
Chicken Biryani – Olympia, on Mumbai's Colaba Causeway, is my all time favorite. In Pune it’s Dorabjee & Sons restaurant on Dastur Meher road off Sarbatwala Chowk in Pune Camp or Goodluck in Deccan. I like the Biryani at Blue Nile near GPO and George on East Street too.
Mutton Biryani – Shalimar. Bhendi Bazaar. I like the Chicken Chilly and Raan - it’s exquisite, like Karim’s of Delhi. And I love the Tikka Biryani at Noorani.
Dabba Gosht – Delhi Darbar, Grant Road or Colaba. In Pune try Sadanand at Baner.
Malvani Cuisine – Sachivalaya Gymkhana Canteen. Opposite Mantralaya. Nariman Point. Bombil Fry, Pomfret masala, Kombdi (Chicken) Vada and Lunch Thali.
Gomantak Cuisine - Sandeep Gomantak. Bazargate Street. Fort.
White Chicken, Dabba Gosht, Chicken Masala and Khaboosh Roti – Baghdadi . Near Regal. Off Colaba Causeway.
Nihari – Jaffer Bhai’s Delhi Darbar. Near Metro.
Nalli Nihari – Noor Mohammadi . Bhendi Bazaar.
Berry Pulao – Brittania . Ballard Estate.
Puri Bhaji – Pancham Puriwala. Bazargate street. Opposite CST Station (VT).
Kolhapuri Cuisine – I go to ‘Purepur Kolhapur’ at Peru Gate Sadashiv Peth in Pune for authentic Kolhapuri Pandhra Rassa, Tambda Rassa and Kheema vati. In Kolhapur it’s Opal.
Gulab Jamun – Kailash Parbat. 1st Pasta Lane. Colaba Causeway.
Rasgulla – Bhaishankar Gaurishankar . CP Tank.
Khichdi – Khichdi Samrat. VP Road . CP Tank.
Vegetarian Thali – Bhagat Tarachand. Mumbadevi. Zaveri Bazar. I like the Bhagat Tarachand on Laxmi road in Pune too. And of course, Samrat, Churchgate, Rajdhani and Golden Star. In Pune it’s the authentic Shreyas on Apte Road and Satara Road, Panchami on Satara Road and Durvankur on Tilak Road. Not to forget my favorite Mayur on East Street and Deccan on Jangli Maharaj Road.
Navrattan Kurma – Vihar. JT Road . Shanker Jaikishan Chowk. Opp Samrat. Churchgate.
Veg Burger and Chicken Cafreal Croissant – Croissants. Churchgate. Or Burger King at the end of East Street in Pune.
Tea while browsing books – Cha-Bar. Oxford Bookstore. Churchgate.
Just a refreshing cup of Tea, Irani style – Stadium. Churchgate. Goodluck, Pune.
Ice Cream – Rustoms, Churchgate and Bachellor’s, Chowpatty (green chilli ice cream). In Pune Ganu Shinde and Kawre on Laxmi Road. Or Gujar Mastani House on Satara Road near City pride for the unique delicious thirst quenching Mastani.
Pav Bhaji – Lenin Pav Bhaji Stall. Khau Galli. New Marine Lines. Near SNDT. Sardar, Tardeo. Sukh Sagar , Opera House.
Jalebi – Pancharatna Jalebi House . Near Roxy. Opera House.
Milk Shakes, Juices and uniquely flavored ice creams – Bachellor’s. Opposite Chowpatty.
Stuffed Parathas – Samovar. JehangirArtGallery. Chaitanya, opp FergussonCollege, Pune
Grilled Meat, Sizzlers and Steaks – Churchill. Colaba Causeway. Sundance, Churchgate. Sassanian, near Metro. Alps, behind Taj,Kobe and Sizzlers - The Place on Moledina Road next to Manney’s in Pune.
Sea food – Anant Ashram. Khotachiwadi. Girgaum. And so many places around Fort – Mahesh, Apoorva, Trishna, Fountain Inn, Bharat, Ankur .
Non Veg Multi Cuisine – Jimmy Boy near Horniman Circle, Polka Dots in Aundh, Pune
Apple Pie and Ginger Biscuits – Yazdani Bakery. Cawasji Patel Street. Between PM Road and Veer Nariman Road. Fort.
Cakes – Sassanian Boulangerie. 1stMarine Street. Near Metro.
Buns, Breads and Pastries – Gaylord Bake Shop. Churchgate.
Falooda – Badshah. Crawford Market. Shalimar, Bhendi Bazar.
Curds – Parsi Dairy. Princess Street.
Sandwiches – Marz-o-rin. Main Street. MG Road. Pune.
Chole Bhature – Monafood. Main Street. Pune. Darshan, Prabhat Road Pune.
Shrewsbury Biscuits and Choco-Walnut cake– Kayani Bakery. East Street . Pune.
Mutton Cutlet Curry, Kheema Pav, Biryani, Tawa Ghosht – Good Luck Pune
Veg Cutlet – Swagat Dadar TT Mumbai
Lamingtons, carrot cake, patties, samosas, cakes, soy milk – Spicer Bakery shop, SpicerCollege, Aundh Road and their outlet off Main Street in Camp
The mere thought of Shrewsbury biscuits and Lamingtons evokes in me a sensation I cannot describe. I am feeling nostalgic and am off to Pune - for Shrewsbury at Kayani, wafers at Budhani, Sev Barfi at Bhavnagri, Amba Barfi and Bakarwadi at Chitale, Mutton Biryani and Dhansak at Dorabjee, Misal at Ramnath, Kachori at Apsara, Sizzlers at The Place, Pandhra Rassa at Purepur Kolhapur, Mango Ice Cream at Ganu Shinde, Mastani at Sujata and Kavare, Bhel at Saras Baug, Canal, Kalyan and Kalpana Bhel, and on the banks of Khadakvasla lake, Pithla Bhakri, Kanda Bhaji and tak on top of Sinhagarh Fort, Chinese at Kamling (Oh no. Sadly it’s closed down so I’ll go across to the end of East Street to the East End Chinese takeaway next to Burger King. And Latif too has metamorphosed into a takeaway).
Of course, who how can I not mention the delicious vegetarian satiating fulfilling thalis at Shreyas, Durvankur, Sukanta, Janaseva and Mayur and the newly opened multi cuisine MoMo Café at the Courtyard Marriott in Hinjewadi near the IT park.
And guess what?
The moment I used to arrive by train in Pune, I used to walk across the station and enjoy a refreshing Lassi at Shiv Kailas. And then walk down in the hot sun to Main Street. One thing I miss is the non-veg samosas at erstwhile Naaz on the West End corner at the entrance to Main Street. The good old Naaz and Kamling are two places I really miss. Good Luck in Deccan and Blue Nile and George in Camp still go strong and their Biryani is as good as ever. But what’s happened to Sunrise, I wonder? The place is demolished; has the café been relocated?
Of course there is Nisarg for Seafood, Mainland China and Suonmoi for authentic Chinese, Soul to stir your culinary soul and many lovely places springing up all over Pune.
Now I am busy discovering [and rediscovering] interesting eating places in Pune. When I lived near Aundh, I liked the multicuisine Polka Dots at Parihar Chowk for it’s Roasts and Shepherd’s Pie, Chicken Teriyaki, and Puddings, Season’s and Sarjaa for family dining, a few down-to-earth takeaways and Maharashtra Café near Bremen Chowk look promising, Diwadkar for Misal and vada pav, Spicers for Lamingtons and cakes et al, Babumoshai for roshogullas and lavang lata, Shiv Sagar for Pav Bhaji, and the usual Udipi fare, a place called Thomson which serves non veg Kerala cuisine, Delhi Kitchen which I’m planning to try but did not venture into as it was deserted (crowded ambience and busy rapid turnover are the leitmotif of a good eatery), Diwadkars for Bhel, Vada Pav, Misal and Mann Dairy for a delicious lassi.
I foodwalked in Aundh and was thoroughly disappointed though the hills of Girinagar have only fauna and flora to offer. In Aundh there are all the usual fast food pizza and burger joints, some high-falutin restaurants and a few nondescript commonplace characterless eateries serving run of the mill stuff; but sadly there are very few authentic value for money down-to-earth no nonsense Spartan eateries around here where I can relish genuine cuisine to my heart’s delight.
Now, far far away, in the back of beyond, amidst green hills, lakes and forests, I can only nostalgically reminisce about my "good old foodie days" and relish those sumptuous delicacies in my mind's eye; and once in a while head for Pune to satisfy my gastronomical cravings.
Dear fellow foodies, please do send in your comments and let us know of your foodie adventures and discoveries so I can keep updating.
Meanwhile I keep exploring Pune for good food and shall soon come out with my very own authentic food guide to eating out in Pune. After all, the proof of the pudding is in the eating!
Happy Eating!
VIKRAM KARVE
This is updated from an excerpt from my book Appetite for a Stroll
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://vikramkarve.sulekha.com/
http://www.linkedin.com/in/karve
http://www.ryze.com/go/karve
mailto:vikramkarve@sify.com
Monday, August 10, 2009
MOMO CAFE COURTYARD BY MARRIOTT HINJEWADI PUNE REVIEW
A CLEAN WELL-LIGHTED PLACE
“A Clean, Well-Lighted Place!”
That’s the first thought that instantly comes to my mind the moment I enter Courtyard’s MoMo Café on Saturday afternoon.
A Clean, Well-Lighted Place is the title of my favourite Ernest Hemingway Short Story – the phrase depicts the café where the story is set.
Well that’s what MoMo Café is - a Clean Airy Well Lighted Spacious Friendly café with wonderful feel-good ambience and superb food, tasteful décor and pleasant aesthetics which make you feel fresh, cheerful, comfortable and relaxed. Yes, the bright vibes of the place certainly lift my spirits and make me feel good the moment I enter the lobby of Courtyard.
We walk in the spacious “courtyard”, past MoMo 2 Go, the “to go” grab and go deli, stocked with tempting baked delights, for those in a hurry.
Well, I am not in a hurry, so I leisurely stroll past the spic-and-span counter adorned with tempting goodies and the appetizing buffet spread. There are pickles, in traditional jars, a mix and match and toss your own salad counter, and soups and broths. Everything is so visually pleasing that I can sense the appetite being built up inside me.
It is heartening to see the immaculate open display kitchen – it always feels reassuring to see your food being cooked in front of you with impeccable standards of hygiene and quality.
I look around. MoMo Café is a happy place and the seating is comfortable, ample, user-friendly and well-designed.
It is a leisurely Saturday afternoon cosmopolitan crowd comprising a delightful assortment – joyful families, young IT executives, couples, singles, friends, business guests, eager foodies, relaxed tourists and cosy friends spending a leisurely afternoon over a chilled beer, a tasty bite and snug conversation. There is plenty of space, there is plenty of light, freshness in the air, and everyone, the kids and the adults, seems to be having a pleasant time, enjoying the food and the friendly atmosphere.
A discerning yet innovative menu features an imaginative choice of select dishes from a variety of cuisines, from the Orient and the Occident, ranging from starters, soups, salads, sandwiches, pizzas and pastas to Kebabs and an astute selection of traditional Indian dishes, sumptuous main course delicacies, and exclusive desserts to round off your meal. Despite the impressive array of multi-cuisine, it is a short and sweet uncluttered concise well thought-out menu – a sure sign of a restaurant that takes its food seriously.
We are wondering what to order, when Subhash, the Executive Chef, joins us, so we leave it to him to do the honours. He asks to select anything we fancy from the impressive array of dishes laid out for the lunch buffet and then we’ll try his recommendations from the a-la-carte menu.
I pick up some Seafood Broth – it’s non-spicy with a combination of seafood and lots of vegetables and nourishing, just like a basic Seafood Broth ought to be. The buffet seems to be very popular perhaps because the spread is so elaborate and I wonder what to sample. I start off with some bhuna gosht – it is excellent – succulent flavoursome pieces of mutton in luxuriant gravy. The scrumptious Mustard Fried Fish and Stroganoff tempt me to try out the whole buffet lunch but Subhash has already ordered a pizza from their wood fired pizza oven – I’ll only say this: The thin crust pizza is probably the best pizza I have ever tasted – it’s light, the crust melts in the mouth and allows the tongue to fully relish the taste of sauce, cheese and delectable toppings.
“Let’s have a Momo,” I say, harking back to mouth-watering memories of my Shillong days when I first relished the yummy wholesome Momo. At first I thought that maybe MoMo Café was a Momo place but Vyshnavi and Subhash educate me – the name MoMo Café exemplifies the concept of Modern Living and Modern Eating. But surely, isn’t it apt that MoMo Café has Momos on its menu – maybe next time!
Subhash orders Nasi Goreng for me and Conchiglie Pasta for my darling vegetarian wife. There is an interesting choice of wines, spirits and cocktails, but we prefer freshly squeezed orange juice as an accompaniment.
We are indeed fortunate to have an opportunity to interact with Subhash who is a veritable human encyclopaedia on wining and dining and all things culinary. The enlightening “foodie” conversation is sheer delight and Subhash’s sincere love of food, passion for cooking and impressive repertoire of culinary knowledge enhance the eating experience and make our meal even more appetizing and intellectually stimulating.
The Nasi Goreng, Spicy Prawn Fried Rice with soft fried egg and Chicken Satay, is lip-smacking and fulfilling. I have a bite of the vegetarian Conchiglie Pasta too, savouring its inimitable taste of spinach in basil flavoured sauce, as Subhash explains the intricacies – the foam and the way this delicate dish is made.
For dessert, we have Tiramisu, the pièce de résistance of the meal. MoMo Café’s inimitable signature Tiramisu is marvellous – a fitting climax to a splendid meal. Subhash tells us it is a non-alcoholic Tiramisu, to cater to children and local preferences, but let me tell you that it is the best Tiramisu I have ever had and the delightful symbiosis of delectable tastes lingers within me for a long long time.
I will cherish mouth-watering memories of this lovely Saturday afternoon forever. I am sure MoMo Café is going to be a hit, a boon to the foodies of Pune, due to its unique location, superb food, vibrant ambience, impeccable standards of hygiene and quality, and the warm and friendly service.
I am going to certainly going to eat at MoMo Café again. And this time I am going to check out the Indian Cuisine. I’ll start with melt-in-the-mouth dissolve-on-your-tongue Galawat Kebab, savour a Nalli Nihari – let’s see how it compares with the authentic versions of this luscious fortifying breakfast dish I’ve relished in the heart of Delhi and Mumbai. Then I’ll try some Dum Biryani and end with a soothing Kulfi Falooda.
A true Foodie eats twice, first in his mind’s eye, and then with his taste buds. So whenever a Foodie ventures out to a new place he builds up some expectations – MoMo Café certainly exceeded my expectations in all aspects and we thoroughly enjoyed the overall dining experience.
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
Dear Reader, if you enjoyed reading this, and want to relish more such delicious foodie adventures, do read APPETITE FOR A STROLL
http://vikramkarve.sulekha.com
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
vikramkarve@sify.com
“A Clean, Well-Lighted Place!”
That’s the first thought that instantly comes to my mind the moment I enter Courtyard’s MoMo Café on Saturday afternoon.
A Clean, Well-Lighted Place is the title of my favourite Ernest Hemingway Short Story – the phrase depicts the café where the story is set.
Well that’s what MoMo Café is - a Clean Airy Well Lighted Spacious Friendly café with wonderful feel-good ambience and superb food, tasteful décor and pleasant aesthetics which make you feel fresh, cheerful, comfortable and relaxed. Yes, the bright vibes of the place certainly lift my spirits and make me feel good the moment I enter the lobby of Courtyard.
We walk in the spacious “courtyard”, past MoMo 2 Go, the “to go” grab and go deli, stocked with tempting baked delights, for those in a hurry.
Well, I am not in a hurry, so I leisurely stroll past the spic-and-span counter adorned with tempting goodies and the appetizing buffet spread. There are pickles, in traditional jars, a mix and match and toss your own salad counter, and soups and broths. Everything is so visually pleasing that I can sense the appetite being built up inside me.
It is heartening to see the immaculate open display kitchen – it always feels reassuring to see your food being cooked in front of you with impeccable standards of hygiene and quality.
I look around. MoMo Café is a happy place and the seating is comfortable, ample, user-friendly and well-designed.
It is a leisurely Saturday afternoon cosmopolitan crowd comprising a delightful assortment – joyful families, young IT executives, couples, singles, friends, business guests, eager foodies, relaxed tourists and cosy friends spending a leisurely afternoon over a chilled beer, a tasty bite and snug conversation. There is plenty of space, there is plenty of light, freshness in the air, and everyone, the kids and the adults, seems to be having a pleasant time, enjoying the food and the friendly atmosphere.
A discerning yet innovative menu features an imaginative choice of select dishes from a variety of cuisines, from the Orient and the Occident, ranging from starters, soups, salads, sandwiches, pizzas and pastas to Kebabs and an astute selection of traditional Indian dishes, sumptuous main course delicacies, and exclusive desserts to round off your meal. Despite the impressive array of multi-cuisine, it is a short and sweet uncluttered concise well thought-out menu – a sure sign of a restaurant that takes its food seriously.
We are wondering what to order, when Subhash, the Executive Chef, joins us, so we leave it to him to do the honours. He asks to select anything we fancy from the impressive array of dishes laid out for the lunch buffet and then we’ll try his recommendations from the a-la-carte menu.
I pick up some Seafood Broth – it’s non-spicy with a combination of seafood and lots of vegetables and nourishing, just like a basic Seafood Broth ought to be. The buffet seems to be very popular perhaps because the spread is so elaborate and I wonder what to sample. I start off with some bhuna gosht – it is excellent – succulent flavoursome pieces of mutton in luxuriant gravy. The scrumptious Mustard Fried Fish and Stroganoff tempt me to try out the whole buffet lunch but Subhash has already ordered a pizza from their wood fired pizza oven – I’ll only say this: The thin crust pizza is probably the best pizza I have ever tasted – it’s light, the crust melts in the mouth and allows the tongue to fully relish the taste of sauce, cheese and delectable toppings.
“Let’s have a Momo,” I say, harking back to mouth-watering memories of my Shillong days when I first relished the yummy wholesome Momo. At first I thought that maybe MoMo Café was a Momo place but Vyshnavi and Subhash educate me – the name MoMo Café exemplifies the concept of Modern Living and Modern Eating. But surely, isn’t it apt that MoMo Café has Momos on its menu – maybe next time!
Subhash orders Nasi Goreng for me and Conchiglie Pasta for my darling vegetarian wife. There is an interesting choice of wines, spirits and cocktails, but we prefer freshly squeezed orange juice as an accompaniment.
We are indeed fortunate to have an opportunity to interact with Subhash who is a veritable human encyclopaedia on wining and dining and all things culinary. The enlightening “foodie” conversation is sheer delight and Subhash’s sincere love of food, passion for cooking and impressive repertoire of culinary knowledge enhance the eating experience and make our meal even more appetizing and intellectually stimulating.
The Nasi Goreng, Spicy Prawn Fried Rice with soft fried egg and Chicken Satay, is lip-smacking and fulfilling. I have a bite of the vegetarian Conchiglie Pasta too, savouring its inimitable taste of spinach in basil flavoured sauce, as Subhash explains the intricacies – the foam and the way this delicate dish is made.
For dessert, we have Tiramisu, the pièce de résistance of the meal. MoMo Café’s inimitable signature Tiramisu is marvellous – a fitting climax to a splendid meal. Subhash tells us it is a non-alcoholic Tiramisu, to cater to children and local preferences, but let me tell you that it is the best Tiramisu I have ever had and the delightful symbiosis of delectable tastes lingers within me for a long long time.
I will cherish mouth-watering memories of this lovely Saturday afternoon forever. I am sure MoMo Café is going to be a hit, a boon to the foodies of Pune, due to its unique location, superb food, vibrant ambience, impeccable standards of hygiene and quality, and the warm and friendly service.
I am going to certainly going to eat at MoMo Café again. And this time I am going to check out the Indian Cuisine. I’ll start with melt-in-the-mouth dissolve-on-your-tongue Galawat Kebab, savour a Nalli Nihari – let’s see how it compares with the authentic versions of this luscious fortifying breakfast dish I’ve relished in the heart of Delhi and Mumbai. Then I’ll try some Dum Biryani and end with a soothing Kulfi Falooda.
A true Foodie eats twice, first in his mind’s eye, and then with his taste buds. So whenever a Foodie ventures out to a new place he builds up some expectations – MoMo Café certainly exceeded my expectations in all aspects and we thoroughly enjoyed the overall dining experience.
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
Dear Reader, if you enjoyed reading this, and want to relish more such delicious foodie adventures, do read APPETITE FOR A STROLL
http://vikramkarve.sulekha.com
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
vikramkarve@sify.com
Tuesday, June 30, 2009
CUT and LET
Cut & Let
by
VIKRAM KARVE
mouth-watering memories of Mumbai (2005 - 2006) - I wonder if the cute little place called Swagat still exists at Khodadad Circle in Dadar
If you happen to be at Dadar TT, on one of those hungry evenings, and are in the mood for something different, then head for a small eatery called Swagat next to Birdys at the northern end of Khodadad Circle.
It is an unpretentious down-to-earth place, so dont bother to go inside, unless you want to suffocate in the fumes emanating from the kitchen; just sit on one of the tables outside and order a plate of Veg Cutlets and wait in anticipation whilst watching the action on the street. You won't have to wait for long, for here they mean business; and you will find thrust in front of you, a plate with two dark brown piping hot vegetable cutlets in a bed of freshly cut tomatoes and cucumber.
First, an exploratory nibble. The cutlet is superbly crisp on the outside, but inside its a zesty melt-in-the-mouth medley, an almost semi-liquid conglomeration, a spicy potpourri, or rather a delicious hodgepodge of assorted vegetables (carrots, beetroot, peas, potatoes and many others).
It's fiery hot - both temperature-hot and spicy-hot and leaves a tangy sensation on your tongue. No, don't go for the glass of water just place a slice of cucumber on your tongue, and when it cools down, pop in a slice of tomato.
That's the way begin to eat it!
After the first bite, you won't find it that piquant, especially if you add a dab of tomato sauce, but if you want to really relish it, do eat it in small pieces, exactly as I described it, without any additives like the dreadful tomato-pumpkin sauce the serve at these places.
Let the symbiosis of tastes come through ( of the blended medley of vegetables and spices, chillies and coriander, ginger and garlic and the crisp crust ) and let the aftertaste and pungency linger within you for some time so please don't have tea or coffee, or even a sip of water, immediately after enjoying the cutlet.You may have eaten all types of cutlets, in various sizes and shapes, but this one is different. The vegetarian cutlet at Swagat is no run of the mill stuff! You can take my word for it.
And if you are a hard core non-veg cutlet aficionado, try the mutton cutlet at your nearest Irani joint or better still the matchless Mutton Cutlet Curry at Good Luck at Deccan in Pune. [of course, the inimitable Naaz Cutlets of yesteryear are no more with the transformation of Pune Camp's most famous Irani cafe, Naaz, opposite West End, into a Barista]
My Wife's Recipe for Cutlet – CUT & LET
My wife’s concept of a cutlet :
Take all the leftovers from the fridge, CUT them up, season with salt and red chilli powder, mash, make into rounds, roll in leftover breadcrumbs / atta / flour, and LET them into a hot pan with yesterdays left over oil.
You see, her recipe is quite simple - you "cut" and you "let" and, presto, you have your cut-let.No wonder I crave and pine for a decent cutlet and don't let go of an opportunity to satiate my gastronomic yearning whenever and wherever I can find a cutlet (including the insipid bland apology they serve on the Deccan Queen).
Dear Reader, please let me know where I can enjoy some good cutlets, veg and non-veg, so that I can embark upon a cutlet eating spree.
Meanwhile, let me close my eyes, heighten my gustatory senses, and in my mind's eye, savour with simulated vicarious relish, the unforgettable cutlet I enjoyed at Swagat in Dadar TT. Oh yes, it was different!
By the way, TT stands for Tram Terminus. I understand there used to be the Dadar Tram Terminus at Khodadad Circle long long ago!
VIKRAM KARVE
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://vikramkarve.sulekha.com
vikramkarve@sify.com
by
VIKRAM KARVE
mouth-watering memories of Mumbai (2005 - 2006) - I wonder if the cute little place called Swagat still exists at Khodadad Circle in Dadar
If you happen to be at Dadar TT, on one of those hungry evenings, and are in the mood for something different, then head for a small eatery called Swagat next to Birdys at the northern end of Khodadad Circle.
It is an unpretentious down-to-earth place, so dont bother to go inside, unless you want to suffocate in the fumes emanating from the kitchen; just sit on one of the tables outside and order a plate of Veg Cutlets and wait in anticipation whilst watching the action on the street. You won't have to wait for long, for here they mean business; and you will find thrust in front of you, a plate with two dark brown piping hot vegetable cutlets in a bed of freshly cut tomatoes and cucumber.
First, an exploratory nibble. The cutlet is superbly crisp on the outside, but inside its a zesty melt-in-the-mouth medley, an almost semi-liquid conglomeration, a spicy potpourri, or rather a delicious hodgepodge of assorted vegetables (carrots, beetroot, peas, potatoes and many others).
It's fiery hot - both temperature-hot and spicy-hot and leaves a tangy sensation on your tongue. No, don't go for the glass of water just place a slice of cucumber on your tongue, and when it cools down, pop in a slice of tomato.
That's the way begin to eat it!
After the first bite, you won't find it that piquant, especially if you add a dab of tomato sauce, but if you want to really relish it, do eat it in small pieces, exactly as I described it, without any additives like the dreadful tomato-pumpkin sauce the serve at these places.
Let the symbiosis of tastes come through ( of the blended medley of vegetables and spices, chillies and coriander, ginger and garlic and the crisp crust ) and let the aftertaste and pungency linger within you for some time so please don't have tea or coffee, or even a sip of water, immediately after enjoying the cutlet.You may have eaten all types of cutlets, in various sizes and shapes, but this one is different. The vegetarian cutlet at Swagat is no run of the mill stuff! You can take my word for it.
And if you are a hard core non-veg cutlet aficionado, try the mutton cutlet at your nearest Irani joint or better still the matchless Mutton Cutlet Curry at Good Luck at Deccan in Pune. [of course, the inimitable Naaz Cutlets of yesteryear are no more with the transformation of Pune Camp's most famous Irani cafe, Naaz, opposite West End, into a Barista]
My Wife's Recipe for Cutlet – CUT & LET
My wife’s concept of a cutlet :
Take all the leftovers from the fridge, CUT them up, season with salt and red chilli powder, mash, make into rounds, roll in leftover breadcrumbs / atta / flour, and LET them into a hot pan with yesterdays left over oil.
You see, her recipe is quite simple - you "cut" and you "let" and, presto, you have your cut-let.No wonder I crave and pine for a decent cutlet and don't let go of an opportunity to satiate my gastronomic yearning whenever and wherever I can find a cutlet (including the insipid bland apology they serve on the Deccan Queen).
Dear Reader, please let me know where I can enjoy some good cutlets, veg and non-veg, so that I can embark upon a cutlet eating spree.
Meanwhile, let me close my eyes, heighten my gustatory senses, and in my mind's eye, savour with simulated vicarious relish, the unforgettable cutlet I enjoyed at Swagat in Dadar TT. Oh yes, it was different!
By the way, TT stands for Tram Terminus. I understand there used to be the Dadar Tram Terminus at Khodadad Circle long long ago!
VIKRAM KARVE
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://vikramkarve.sulekha.com
vikramkarve@sify.com
Wednesday, May 20, 2009
Soul Stirring Food
MOUTHWATERING MEMORIES
A SOUL STIRRING EVENING
By
VIKRAM KARVE
[Mouth-watering Memories of a Yummy Foodie Date]
Falling in love?
Wondering where to go on that crucial Foodie First Date in Pune?
Try “Soul”.
We had a truly soul stirring evening at Soul on a warm Sunday evening last summer. Let me tell you about it.
It’s easy to get to Soul – just drive down North Main Road in Koregaon Park and turn into ABC Farms to your left, let the valet park your car and walk straight ahead into the lovely ambience of Soul.
The surroundings are green, natural, with trees – wonder why they’ve put a cover over the top of the dining area – dining under the clear night sky is much more pleasurable and romantic.
You may find the place full, like we did, even though we reached as early as eight.
There is a mini golf course to keep you occupied while you wait for your table, or you can sit at the impressive well stocked bar, like I did, sipping deliciously soothing “mocktail” Virgin Pina Colada. I am sure I would have sampled something more potent and exciting from their ample cocktail repertoire in my heyday!
I look around the truly contrasting cosmopolitan crowd – young “table-for-two” lovey-dovey couples having a tender romantic candle-lit dinner, a boisterous group celebrating a birthday, lively friends spiritedly wining and animatedly dining and happy families thoroughly enjoying themselves.
The ambience is wonderfully friendly and relaxing – generous use of wood, wrought iron chairs, candle-lit tables – a rather alluring charming atmosphere in natural verdant surroundings.
Soon we sit comfortably at a table, and as if on cue, the music starts – one of my favourite golden oldies.
I listen with rapt attention, lose myself in the nostalgic music, feel rejuvenated, and as the song ends I realize that my vivacious “date” has already ordered Soul Kebab, Rogan Josh, Chicken Makhani and Naan.
I browse through the tempting Italian delicacies on the menu and look at her in mute supplication, but the lovely young lady sitting opposite me is not moved and closes the issue in her typical peremptory manner “My friend told me that the Soul Kebab and Indian dishes are good here!” Period!
The Soul Kebab is indeed really good – in fact it is superb – a really creative innovation I’ve not had anywhere else – a spicy Mutton Seekh Kebab encased in delicious breast of chicken wrap. I wish they’d serve a more generous plateful as the small pieces of Kebab dunked in the tangy green chutney vanish in a jiffy.
The Rogan Josh, Butter Chicken [Chicken Makhani] and Naan arrive.
“Rogan Josh must always be eaten with rice!” I affirm to my foodie companion.
She looks at me curiously, and orders steamed rice, and while it arrives, I dig into the Butter Chicken.
The Butter Chicken looks good and tastes good.
This preparation is in the same league as the celebrated Butter Chicken I’ve relished at the famous original Moti Mahal of Daryaganj and at Gaylord in Churchgate.
The soft Naan drenched in the lip-smacking creamy gravy scintillates my taste buds.
She wants a Roomali Roti. “Sorry,” says the waiter, “No Roomali Roti, only Roti and Naan, there is a shortage of staff.”
She frowns in disbelief. A pity! A real pity for a posh restaurant; but at least they are honest about it!
I look at the Rogan Josh. I am disappointed. It doesn’t look like Rogan Josh, so I ask the waiter whether he’s brought Mutton Masala or some other mutton curry dish instead, maybe, owing to shortage of staff, but he confirms that the thick greenish brown gravy with rather muddy coloured chunks of meat is indeed “Rogan Josh”.
Authentic Rogan Josh is the most visually appealing, passionately tempting and appetizing dish which makes your mouth water and entices you to eat it. I feel it is vital that food must look good, for we “eat” our food twice – first we eat with our eyes, then with our tongues.
I taste the gravy – yes, distinctive taste of pure ghee is clearly discernible and this locally improvised version of Rogan Josh seems quite tasty, the mutton is well cooked and succulent, a decent passable mutton dish, certainly not superb.
We eat our meal slowly, enjoying the delightful music.
It is “open mike” night and spontaneous spur-of-the-moment singers from the diners, egged on by active participation from one and all, enliven, and almost electrify, the atmosphere.
It’s good, real good, a truly unforgettable soul-stirring dining experience.
Wish we could have enjoyed the exhilarating environment much longer, but there are people waiting for a table, and the dessert menu hasn’t much to offer, so off we go to our favourite place for a late night dessert.
I’m glad we visited Soul.
It’s good, real good; we thoroughly enjoyed ourselves, good reasonably priced food, invigorating music, breathtaking ambience, a truly unforgettable soul-stirring dining experience.
Dear Reader, if you enjoyed reading this, and want to relish more such delicious foodie adventures, do read APPETITE FOR A STROLL:
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
Happy Eating.
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com/
http://www.linkedin.com/in/karve
http://www.ryze.com/go/karve
vikramkarve@sify.com
A SOUL STIRRING EVENING
By
VIKRAM KARVE
[Mouth-watering Memories of a Yummy Foodie Date]
Falling in love?
Wondering where to go on that crucial Foodie First Date in Pune?
Try “Soul”.
We had a truly soul stirring evening at Soul on a warm Sunday evening last summer. Let me tell you about it.
It’s easy to get to Soul – just drive down North Main Road in Koregaon Park and turn into ABC Farms to your left, let the valet park your car and walk straight ahead into the lovely ambience of Soul.
The surroundings are green, natural, with trees – wonder why they’ve put a cover over the top of the dining area – dining under the clear night sky is much more pleasurable and romantic.
You may find the place full, like we did, even though we reached as early as eight.
There is a mini golf course to keep you occupied while you wait for your table, or you can sit at the impressive well stocked bar, like I did, sipping deliciously soothing “mocktail” Virgin Pina Colada. I am sure I would have sampled something more potent and exciting from their ample cocktail repertoire in my heyday!
I look around the truly contrasting cosmopolitan crowd – young “table-for-two” lovey-dovey couples having a tender romantic candle-lit dinner, a boisterous group celebrating a birthday, lively friends spiritedly wining and animatedly dining and happy families thoroughly enjoying themselves.
The ambience is wonderfully friendly and relaxing – generous use of wood, wrought iron chairs, candle-lit tables – a rather alluring charming atmosphere in natural verdant surroundings.
Soon we sit comfortably at a table, and as if on cue, the music starts – one of my favourite golden oldies.
I listen with rapt attention, lose myself in the nostalgic music, feel rejuvenated, and as the song ends I realize that my vivacious “date” has already ordered Soul Kebab, Rogan Josh, Chicken Makhani and Naan.
I browse through the tempting Italian delicacies on the menu and look at her in mute supplication, but the lovely young lady sitting opposite me is not moved and closes the issue in her typical peremptory manner “My friend told me that the Soul Kebab and Indian dishes are good here!” Period!
The Soul Kebab is indeed really good – in fact it is superb – a really creative innovation I’ve not had anywhere else – a spicy Mutton Seekh Kebab encased in delicious breast of chicken wrap. I wish they’d serve a more generous plateful as the small pieces of Kebab dunked in the tangy green chutney vanish in a jiffy.
The Rogan Josh, Butter Chicken [Chicken Makhani] and Naan arrive.
“Rogan Josh must always be eaten with rice!” I affirm to my foodie companion.
She looks at me curiously, and orders steamed rice, and while it arrives, I dig into the Butter Chicken.
The Butter Chicken looks good and tastes good.
This preparation is in the same league as the celebrated Butter Chicken I’ve relished at the famous original Moti Mahal of Daryaganj and at Gaylord in Churchgate.
The soft Naan drenched in the lip-smacking creamy gravy scintillates my taste buds.
She wants a Roomali Roti. “Sorry,” says the waiter, “No Roomali Roti, only Roti and Naan, there is a shortage of staff.”
She frowns in disbelief. A pity! A real pity for a posh restaurant; but at least they are honest about it!
I look at the Rogan Josh. I am disappointed. It doesn’t look like Rogan Josh, so I ask the waiter whether he’s brought Mutton Masala or some other mutton curry dish instead, maybe, owing to shortage of staff, but he confirms that the thick greenish brown gravy with rather muddy coloured chunks of meat is indeed “Rogan Josh”.
Authentic Rogan Josh is the most visually appealing, passionately tempting and appetizing dish which makes your mouth water and entices you to eat it. I feel it is vital that food must look good, for we “eat” our food twice – first we eat with our eyes, then with our tongues.
I taste the gravy – yes, distinctive taste of pure ghee is clearly discernible and this locally improvised version of Rogan Josh seems quite tasty, the mutton is well cooked and succulent, a decent passable mutton dish, certainly not superb.
We eat our meal slowly, enjoying the delightful music.
It is “open mike” night and spontaneous spur-of-the-moment singers from the diners, egged on by active participation from one and all, enliven, and almost electrify, the atmosphere.
It’s good, real good, a truly unforgettable soul-stirring dining experience.
Wish we could have enjoyed the exhilarating environment much longer, but there are people waiting for a table, and the dessert menu hasn’t much to offer, so off we go to our favourite place for a late night dessert.
I’m glad we visited Soul.
It’s good, real good; we thoroughly enjoyed ourselves, good reasonably priced food, invigorating music, breathtaking ambience, a truly unforgettable soul-stirring dining experience.
Dear Reader, if you enjoyed reading this, and want to relish more such delicious foodie adventures, do read APPETITE FOR A STROLL:
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
Happy Eating.
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com/
http://www.linkedin.com/in/karve
http://www.ryze.com/go/karve
vikramkarve@sify.com
Sunday, May 10, 2009
A Clean Well Lighted Place - Cafe Good Luck
A Clean Well Lighted Place - Cafe Good Luck
By
VIKRAM KARVE
I believe in the dictum – ‘When hungry, eat; and when tired, sleep’.
I spent entire the Sunday browsing books at the library and bookstores loosing all sense of time, and at five thirty in the evening I found myself ravenously hungry, standing on Fergusson College Road in Pune.
At this odd hour, it was too early for “dinner”, and the only “snack” I could think of in the vicinity which would satiate my rapacious pangs of hunger was “Mutton Cutlet Curry” at Good Luck Café nearby at the crossing with Bhandarkar Road.
During my younger days, when Pune was Poona, I used to frequent three eateries in the Deccan area – Good Luck, Lucky and the Poona Coffee House.
Now Lucky and Poona Coffee House have disappeared and only the good old Good Luck is going strong. You can savor a variety of delectable stuff at Good Luck – ranging from Bun Maska-Chai to Biryani – but today I ordered what I consider the signature dish of Good Luck, my favorite “Mutton Cutlet Curry”.
Soon, there was placed in front of me a huge crisp-hot heart shaped mouthwatering mutton cutlet floating in a bowl of rich scrumptious gravy. In the side dish, I seasoned the onion wedges with salt, pepper and a squeeze of lime, ordered slices of freshly baked soft fluffy bread, and got ready for the eat.
First a small piece of the substantial cutlet – it was heavenly – delicious wholesome fare made up of yummy mutton kheema cooked in plenty of spices dunked in egg and deep fried till crisp and crunchy. I did not bite; that would destroy everything. I let the piping hot piece of cutlet tingle my tongue a bit, and spooned in a generous dollop of the thick opulent curry.
My mouth was on fire – literally and figuratively, with heat and spice – and instinctively I popped in a piece of the soft soothing bread and pressed my tongue against my palate and let everything disintegrate and melt in my mouth, followed by a zesty piece of well seasoned onion to liven up things further with its sharp biting flavor and enhance the intense eating experience. It was sumptuous.
Now it was time to use my fingers, copiously drench a piece of bread in the gravy, clutch in a piece of the cutlet and let the delicious stuff melt in my mouth; with a piece of the peppery onion from time to time to keep the sizzle lively.
And once I was fully satiated, what better way to give a befitting end to the fiery repast than a delicious cup of nourishing Irani Tea!
Sheer bliss; non-alcoholic intoxication at its best!
Café Good Luck is a decent Value For Money eatery you must visit whenever go to Pune next and are around Deccan.
Relish the Biryani, the kheema, the mutton and chicken dishes, (if you’re adventurous try the new jungli tawa stuff), the puddings, the bun-maska, or maybe just a cup of tea. But don’t forget to enjoy the Mutton Cutlet Curry!
If you are a Foodie and want to discover more such yummy places, especially in Pune and Mumbai why don't you get a copy of my book APPETITE FOR A STROLL - a treatise on The Art of Eating, Simple Recipes and Foodie Adventures in Pune and Mumbai.
Click the links below to know more about this delicious book:
http://www.expressindia.com/latest-news/Food-for-soul/358363/#
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
Happy Eating
VIKRAM KARVE
http://vikramkarve.sulekha.com
http://www.linkedin.com/in/karve
vikramkarve@sify.comvikramkarve@hotmail.com
By
VIKRAM KARVE
I believe in the dictum – ‘When hungry, eat; and when tired, sleep’.
I spent entire the Sunday browsing books at the library and bookstores loosing all sense of time, and at five thirty in the evening I found myself ravenously hungry, standing on Fergusson College Road in Pune.
At this odd hour, it was too early for “dinner”, and the only “snack” I could think of in the vicinity which would satiate my rapacious pangs of hunger was “Mutton Cutlet Curry” at Good Luck Café nearby at the crossing with Bhandarkar Road.
During my younger days, when Pune was Poona, I used to frequent three eateries in the Deccan area – Good Luck, Lucky and the Poona Coffee House.
Now Lucky and Poona Coffee House have disappeared and only the good old Good Luck is going strong. You can savor a variety of delectable stuff at Good Luck – ranging from Bun Maska-Chai to Biryani – but today I ordered what I consider the signature dish of Good Luck, my favorite “Mutton Cutlet Curry”.
Soon, there was placed in front of me a huge crisp-hot heart shaped mouthwatering mutton cutlet floating in a bowl of rich scrumptious gravy. In the side dish, I seasoned the onion wedges with salt, pepper and a squeeze of lime, ordered slices of freshly baked soft fluffy bread, and got ready for the eat.
First a small piece of the substantial cutlet – it was heavenly – delicious wholesome fare made up of yummy mutton kheema cooked in plenty of spices dunked in egg and deep fried till crisp and crunchy. I did not bite; that would destroy everything. I let the piping hot piece of cutlet tingle my tongue a bit, and spooned in a generous dollop of the thick opulent curry.
My mouth was on fire – literally and figuratively, with heat and spice – and instinctively I popped in a piece of the soft soothing bread and pressed my tongue against my palate and let everything disintegrate and melt in my mouth, followed by a zesty piece of well seasoned onion to liven up things further with its sharp biting flavor and enhance the intense eating experience. It was sumptuous.
Now it was time to use my fingers, copiously drench a piece of bread in the gravy, clutch in a piece of the cutlet and let the delicious stuff melt in my mouth; with a piece of the peppery onion from time to time to keep the sizzle lively.
And once I was fully satiated, what better way to give a befitting end to the fiery repast than a delicious cup of nourishing Irani Tea!
Sheer bliss; non-alcoholic intoxication at its best!
Café Good Luck is a decent Value For Money eatery you must visit whenever go to Pune next and are around Deccan.
Relish the Biryani, the kheema, the mutton and chicken dishes, (if you’re adventurous try the new jungli tawa stuff), the puddings, the bun-maska, or maybe just a cup of tea. But don’t forget to enjoy the Mutton Cutlet Curry!
If you are a Foodie and want to discover more such yummy places, especially in Pune and Mumbai why don't you get a copy of my book APPETITE FOR A STROLL - a treatise on The Art of Eating, Simple Recipes and Foodie Adventures in Pune and Mumbai.
Click the links below to know more about this delicious book:
http://www.expressindia.com/latest-news/Food-for-soul/358363/#
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
Happy Eating
VIKRAM KARVE
http://vikramkarve.sulekha.com
http://www.linkedin.com/in/karve
vikramkarve@sify.comvikramkarve@hotmail.com
Wednesday, May 06, 2009
Marzorin
MARZORIN – The Sandwiches, Rolls and Cold Coffee Place
By
VIKRAM KARVE
Pune, the Queen of the Deccan, in the 1960s and 1970s, and maybe even in the 1980s, was indeed a “paradise”. Its salubrious climate, affable culture, relaxed ambience and delicious cuisine made it the best city to live in – oh yes, Pune was indeed a Foodie’s delight!
One of our most enjoyable highlights was the occasional visit to Pune Camp – to see the latest Hollywood Movie in royal style relaxing on those unique easy chairs at the inimitable West End Cinema, relishing tasty mouth-watering bites and soothing thirst-quenching sips at the Soda Fountain during the interval, followed by a leisurely stroll on Main Street [MG Road] and East Street, window-shopping, “bird-watching” and snacking, maybe a browse at Manney’s.
During those young hungry days we used to frequent three value-for-money eateries on Main Street [MG Road] in Pune.
Greenfields for a nourishing fulfilling satiating continental Breakfast, Mona Food for finger licking zesty Chana Bhatura, Marz-o-rin for delicious Rolls, Sandwiches and Cold Coffee, and Naaz for delectable non-veg samosas and stimulating Irani tea. And, of course, for a hearty Chinese meal the peerless Kamling [now replaced by Mayur Veg Thali] or Chung Fa, for a Mughlai repast it was Latif, or Punjabi Food at Kwality, Biryani at Dorabjee or George, maybe even Blue Nile, some distance away, or Sizzlers at The Place [arguably the first Sizzler Place in India] next to Manney’s. Not to forget the Meetha Masala Pan at George to carry lingering flavour and fragrance of the delightful evening.
Of our four favourite snacking places, Greenfields has disappeared leaving no trace, Naaz has transformed into a Barista, Mona Food is no longer the simple, unpretentious, no-nonsense value-for-money eatery it once was, but luckily, Marz-o-rin still retains its original friendly character and top quality food served with the same old world charm.
The signature dish of Marz-o-rin is the Chicken Roll. Appetizingly delectable, the fresh soft creamy mellifluous roll with its scrumptious filling is indeed peerless and matchless.
I have tasted Chicken Rolls all over but there is nothing to beat the soft luscious roll served by Marz-o-rin. Generous boneless pieces of delicious chicken, the lip-smacking mayonnaise, and the soft mellifluous roll harmoniously integrated into a yummy treat. I love it.
If you are a vegetarian, try the slightly tangy tomato and green chutney vegetable sandwiches.
And don’t forget to wash the rolls and sandwiches down with soothing cold coffee.
Well that's what we old fogies always did in the good old days and still do whenever we visit Marz-o-rin.
Now-a-days there are many more delightful options, and comfortable seating upstairs and friendly atmosphere in the balcony where you can sit and observe the goings on below on Main Street while enjoying your snack.
I like the hot bakes, especially the Bean Bake Chicken or Cheese, Macaroni, and Spaghetti with the zesty sauces.
And, of course, there are all kinds of excellent Burgers, Rolls and Sandwiches, including whole wheat versions for the health-conscious foodies.
"Health-conscious Foodie" - now that's a nice oxymoron, isn’t it?
The chillers are exciting too Kool-Blue or Green Apple on a hot and sultry afternoon. And there a variety of juices, shakes, and ice creams to choose from.
You can try what you want, everything is appetizing and tasty, but remember, in Marz-o-rin you must relish the Chicken Rolls, Vegetable Sandwiches and Cold Coffee, for old times’ sake, for these still remain the “signature dishes” of Marzorin.
You’ll love hanging out and snacking at Marzorin. Enjoy the ambience, the friendly vibes, savour the delicious food, and remember to take a yummy parcel for the folks at home!
Happy Eating
VIKRAM KARVE
http://www.expressindia.com/latest-news/Food-for-soul/358363/#
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://vikramkarve.sulekha.com/
vikramkarve@sify.com
By
VIKRAM KARVE
Pune, the Queen of the Deccan, in the 1960s and 1970s, and maybe even in the 1980s, was indeed a “paradise”. Its salubrious climate, affable culture, relaxed ambience and delicious cuisine made it the best city to live in – oh yes, Pune was indeed a Foodie’s delight!
One of our most enjoyable highlights was the occasional visit to Pune Camp – to see the latest Hollywood Movie in royal style relaxing on those unique easy chairs at the inimitable West End Cinema, relishing tasty mouth-watering bites and soothing thirst-quenching sips at the Soda Fountain during the interval, followed by a leisurely stroll on Main Street [MG Road] and East Street, window-shopping, “bird-watching” and snacking, maybe a browse at Manney’s.
During those young hungry days we used to frequent three value-for-money eateries on Main Street [MG Road] in Pune.
Greenfields for a nourishing fulfilling satiating continental Breakfast, Mona Food for finger licking zesty Chana Bhatura, Marz-o-rin for delicious Rolls, Sandwiches and Cold Coffee, and Naaz for delectable non-veg samosas and stimulating Irani tea. And, of course, for a hearty Chinese meal the peerless Kamling [now replaced by Mayur Veg Thali] or Chung Fa, for a Mughlai repast it was Latif, or Punjabi Food at Kwality, Biryani at Dorabjee or George, maybe even Blue Nile, some distance away, or Sizzlers at The Place [arguably the first Sizzler Place in India] next to Manney’s. Not to forget the Meetha Masala Pan at George to carry lingering flavour and fragrance of the delightful evening.
Of our four favourite snacking places, Greenfields has disappeared leaving no trace, Naaz has transformed into a Barista, Mona Food is no longer the simple, unpretentious, no-nonsense value-for-money eatery it once was, but luckily, Marz-o-rin still retains its original friendly character and top quality food served with the same old world charm.
The signature dish of Marz-o-rin is the Chicken Roll. Appetizingly delectable, the fresh soft creamy mellifluous roll with its scrumptious filling is indeed peerless and matchless.
I have tasted Chicken Rolls all over but there is nothing to beat the soft luscious roll served by Marz-o-rin. Generous boneless pieces of delicious chicken, the lip-smacking mayonnaise, and the soft mellifluous roll harmoniously integrated into a yummy treat. I love it.
If you are a vegetarian, try the slightly tangy tomato and green chutney vegetable sandwiches.
And don’t forget to wash the rolls and sandwiches down with soothing cold coffee.
Well that's what we old fogies always did in the good old days and still do whenever we visit Marz-o-rin.
Now-a-days there are many more delightful options, and comfortable seating upstairs and friendly atmosphere in the balcony where you can sit and observe the goings on below on Main Street while enjoying your snack.
I like the hot bakes, especially the Bean Bake Chicken or Cheese, Macaroni, and Spaghetti with the zesty sauces.
And, of course, there are all kinds of excellent Burgers, Rolls and Sandwiches, including whole wheat versions for the health-conscious foodies.
"Health-conscious Foodie" - now that's a nice oxymoron, isn’t it?
The chillers are exciting too Kool-Blue or Green Apple on a hot and sultry afternoon. And there a variety of juices, shakes, and ice creams to choose from.
You can try what you want, everything is appetizing and tasty, but remember, in Marz-o-rin you must relish the Chicken Rolls, Vegetable Sandwiches and Cold Coffee, for old times’ sake, for these still remain the “signature dishes” of Marzorin.
You’ll love hanging out and snacking at Marzorin. Enjoy the ambience, the friendly vibes, savour the delicious food, and remember to take a yummy parcel for the folks at home!
Happy Eating
VIKRAM KARVE
http://www.expressindia.com/latest-news/Food-for-soul/358363/#
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://vikramkarve.sulekha.com/
vikramkarve@sify.com
Wednesday, April 29, 2009
Yummy Yummy Mastani
Yummy Yummy MASTANI
By
VIKRAM KARVE
What is the perfect end to a rich and heavy Mughlai Meal?
A kulfi? A phirnee? Well, I prefer a cool refreshing Falooda.
Like the ice cold Shahi Gulab Falooda I always have at Shalimar in Bhendi Bazar Mumbai after devouring my favorite tandoori raan masala and other spicy rich non-veg delights.
And what is a perfect end to a spicy fiery Kolhapuri Meal?
It is Mastani – no doubt about it – a cool, refreshing, lip-smaking Mastani to quench your fires and perk you up with it’s blissful sweet cool revitalizing effect.
Mastani is to Pune what Falooda is to Mumbai.
You get Mastani all over Pune. The first time I tasted Mastani when I was a small boy was at Kawre Cold Drink House near Ganpati Chowk off Laxmi Road, but now I feel that their Mastani isn’t as good as before, now there are so many places in Pune where you get good Mastani and Punekar’s have their favorites like Sujata in Sadashiv Peth, which is close to the “Kolhapuri” food district of Pune near Peru Gate, but I also like the Mastani at Gujar Mastani House near City Pride on Satara Road.
At Gujar Mastani House I order a “Bajirao Mastani”. If you look at the menu, you will get confused, as there feature all types of fancy Mastanis fortified with dry fruits and all sorts of rich high-calorie embellishments, which will in fact will make you feel heavy and slothful, rather than quench, stimulate, revitalize and perk you up. So remember the golden rule, the “signature” no-frills authentic item will always be at the top of the menu, least expensive in that class – so go ahead and order it.
The contents of the tall glass comprise an attractive tantalizingly appetizing looking and fragrant layered creamy milky liquid of increasing density topped with ice-cream, with a straw thrust vertically through.
The glass is so full, that in order not to spill the stuff, you first sip through the straw a bit of the deliciously sweet pineapple syrup at the bottom, which feels heavenly as it mingles with, permeates, and overcomes, the spicy “Kolhapuri” aftertaste on your tongue. And in these hot summer days of Pune, if you are just plain parched, dehydrated and thirsty, the first sweet sip itself is deliciously thirst-quenching and cooling.
Then you relish small dollops of creamy delicious vanilla and pineapple ice-creams that adorn the crown. After that you can savor the Mastani as you please, but I like to stir the contents into a creamy mélange and spoon the delicious concoction onto my tongue, roll it in my mouth and savor every drop, rather than hastily suck the liquid via the straw straight into my throat down the hatch. The “Bajirao Mastani” at Gujar Mastani House is pineapple flavored and the small juicy pieces of pineapple at the end leave you with a tangy perked-up feeling. At Sujata Mastani House I prefer the mango and strawberry mastani.
I do not know if you get “Mastani” in Mumbai, or elsewhere. But next time you visit Pune, do enjoy a Mastani. Eat a “Kolhapuri” meal to your heart’s content and set your insides on fire. And then douse the fires with a soothing cool chilled Mastani, or just have a heavenly ice-cold Mastani if you are feeling parched on a hot summer day as a perk me up thirst-quencher and energizer.
And do tell us, dear Fellow Foodie, how and where you enjoyed a Mastani and didn’t you feel refreshed and perked up?
An extract from my yummy Foodie Book APPETITE FOR A STROLL - if you wish to read more such mouthwatering stuff please click the links below:
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
Set your insides on Fire with a Fiery Kolhapuri Meal, Quench the Fires with Soothing Puneri Mastani and be Merry on a hot summer Pune afternoon.
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work
http://vikramkarve.sulekha.com/
mailto:vikramkarve@hotmail.com
vikramkarve@sify.com
By
VIKRAM KARVE
What is the perfect end to a rich and heavy Mughlai Meal?
A kulfi? A phirnee? Well, I prefer a cool refreshing Falooda.
Like the ice cold Shahi Gulab Falooda I always have at Shalimar in Bhendi Bazar Mumbai after devouring my favorite tandoori raan masala and other spicy rich non-veg delights.
And what is a perfect end to a spicy fiery Kolhapuri Meal?
It is Mastani – no doubt about it – a cool, refreshing, lip-smaking Mastani to quench your fires and perk you up with it’s blissful sweet cool revitalizing effect.
Mastani is to Pune what Falooda is to Mumbai.
You get Mastani all over Pune. The first time I tasted Mastani when I was a small boy was at Kawre Cold Drink House near Ganpati Chowk off Laxmi Road, but now I feel that their Mastani isn’t as good as before, now there are so many places in Pune where you get good Mastani and Punekar’s have their favorites like Sujata in Sadashiv Peth, which is close to the “Kolhapuri” food district of Pune near Peru Gate, but I also like the Mastani at Gujar Mastani House near City Pride on Satara Road.
At Gujar Mastani House I order a “Bajirao Mastani”. If you look at the menu, you will get confused, as there feature all types of fancy Mastanis fortified with dry fruits and all sorts of rich high-calorie embellishments, which will in fact will make you feel heavy and slothful, rather than quench, stimulate, revitalize and perk you up. So remember the golden rule, the “signature” no-frills authentic item will always be at the top of the menu, least expensive in that class – so go ahead and order it.
The contents of the tall glass comprise an attractive tantalizingly appetizing looking and fragrant layered creamy milky liquid of increasing density topped with ice-cream, with a straw thrust vertically through.
The glass is so full, that in order not to spill the stuff, you first sip through the straw a bit of the deliciously sweet pineapple syrup at the bottom, which feels heavenly as it mingles with, permeates, and overcomes, the spicy “Kolhapuri” aftertaste on your tongue. And in these hot summer days of Pune, if you are just plain parched, dehydrated and thirsty, the first sweet sip itself is deliciously thirst-quenching and cooling.
Then you relish small dollops of creamy delicious vanilla and pineapple ice-creams that adorn the crown. After that you can savor the Mastani as you please, but I like to stir the contents into a creamy mélange and spoon the delicious concoction onto my tongue, roll it in my mouth and savor every drop, rather than hastily suck the liquid via the straw straight into my throat down the hatch. The “Bajirao Mastani” at Gujar Mastani House is pineapple flavored and the small juicy pieces of pineapple at the end leave you with a tangy perked-up feeling. At Sujata Mastani House I prefer the mango and strawberry mastani.
I do not know if you get “Mastani” in Mumbai, or elsewhere. But next time you visit Pune, do enjoy a Mastani. Eat a “Kolhapuri” meal to your heart’s content and set your insides on fire. And then douse the fires with a soothing cool chilled Mastani, or just have a heavenly ice-cold Mastani if you are feeling parched on a hot summer day as a perk me up thirst-quencher and energizer.
And do tell us, dear Fellow Foodie, how and where you enjoyed a Mastani and didn’t you feel refreshed and perked up?
An extract from my yummy Foodie Book APPETITE FOR A STROLL - if you wish to read more such mouthwatering stuff please click the links below:
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
Set your insides on Fire with a Fiery Kolhapuri Meal, Quench the Fires with Soothing Puneri Mastani and be Merry on a hot summer Pune afternoon.
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work
http://vikramkarve.sulekha.com/
mailto:vikramkarve@hotmail.com
vikramkarve@sify.com
Saturday, April 11, 2009
A Hearty Kolhapuri Thali Meal
It is really hot in Pune and this afternoon I had a real "hot" Kolhapuri meal which brought back mouthwatering memories of a similar "hot" meal I had relished two years ago.
Here is a excerpt from my Sulekha Blogprint Series Foodie book APPETITE FOR A STROLL
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
Purepur Kolhapur
Mouthwatering Memories of a Hearty Kolhapuri Meal
by
Vikram Karve
It’s a hot Sunday afternoon in Pune. I am voraciously hungry and am pining for a fulfilling meal. And what can be better than a wholesome authentic Kolhapuri meal to blissfully satiate my pangs of hunger?
So I proceed to my favourite Kolhapuri restaurant called “Purepur Kolhapur” near Peru Gate, the food district, in the heart of PuneCity. It’s a Spartan no-nonsense eatery; the only thing conspicuous is the ‘Kolhapur zero-milestone’ outside the entrance which makes it easy to locate.
I saw a similar zero-milestone somewhere in Kothrud the other day and wonder whether a branch of “Purepur Kolhapur” is coming up there too!
There are just three main items on the menu – Mutton Taat (Thali), Chicken Taat, (which cost Rs. 75/- each), and Purepur Special Taat for a princely Rs. 120/- (I am told that the ‘Purepur Special’ contains everything the place has to offer!).
There is a flurry of activity and a large stainless steel taat is placed in front of me almost instantly.
The Purepur Special Thali comprises the following:
· A large bowl of thick chicken curry with four generous pieces of chicken.
· A plate of appetizingly crisp dark brown pieces of fried mutton liberally garnished with almost burnt deep fried onion strips.
· A Kheema Vati (Katori)
· A vati of Tambda Rassa ( Red Gravy)
· A vati of Pandhara Rassa (White Gravy)
· Kuchumber salad made of onions, ginger, coriander, green chillies and curds
· Lemon pieces
· A fresh piping hot chapatti (You can have bhakri if you want, but today I’m in a mood for a crisp hot crunchy chapatti splattered with pure ghee)
· A bowl of jeera rice garnished with crisp brown fried onion strips and cashew nuts.
I sip the pandhara rassa – it’s invigorating.
Next I spoon into my eager mouth a generous portion of mutton fry. It’s not melt-in-the-mouth stuff (I think it is the inimitable Bolai mutton).
I chew slowly and savor the sweetish taste of the fried onions blended with the lively spiciness of the crisply fried mutton.
I dip a piece of the piping hot chapatti into the tambda rassa allowing it to soak in, place it on my tongue and chew it to a pulp until it practically swallows itself savouring the flavour till the very end. Exquisite!
Now using my right thumb and two fingers, I lovingly pick up a small piece of chicken from the gravy; delicately place it on my tongue and roll it against my palate.
I close my eyes, look inside, and focus on the succulent boneless chicken release it’s zesty juices and disintegrate. Yes, unlike the crispy fried mutton which need a vigorous chew to truly relish its deliciousness, the chicken is soft and tender, almost melt-in-the-mouth.
I sample the Kheema Vati – it’s totally different from the Kheema I’ve tasted at Irani and Mughlai eateries. The Kheema has an unusual taste I can’t exactly describe – a bit sweet and sour– a counterbalancing contrast, perhaps.
Now that I’ve sampled everything in it’s pristine form, I squeeze a bit of lemon on the mutton and chicken and embellish it with kuchumber to give it the right tang, and from time to time I sip the wholesome pandhara rassa.
I thoroughly enjoy the confluence of contrasting tastes. In conclusion I mix everything with the rice and rejoice the riot of zesty flavours.
At the end, as I always do after all hearty spicy meals, I pick up a wedge of lemon and squeeze a bit of lemon juice into my glass of water and sip it down.
Believe me, it improves the aftertaste and lightens the post-meal heaviness sometimes caused by spicy Indian cuisine.
It's an exciting, invigorating meal which perks me up and the sheer epicurean pleasure I experience makes up for the crowded, hassled ambience and indifferent service. Purepur Kolhapur is worth a visit for the quality and authenticity of its food.
For most of us “Kolhapuri” food has become synonymous with the “chilli-hot” self-styled, purported, ostensible Kolhapuri fare served in both highfalutin and run-of-the-mill restaurants whose menus often feature dishes called “Chicken Kolhapuri” or “Vegetable Kolhapuri” which masquerade as Kolhapuri cuisine.
Kolhapuri cuisine is “spicy”, not “chilli-hot”, not “rich” and “fatty” – nothing exotic about it.
A Kolhapuri meal, unique in its simplicity, comprises a variety of lip-smacking, earthy, flavorsome, nourishing dishes and is so complete that it creates within you a inimitable hearty wholesome sense of fulfillment, and is a welcome change from the ubiquitous fatty and greasy-rich Makhanwalla, Masala, Kadhai, Handi, Naan, Biryani Punjabi / Mughlai fare you eat day in and day out. There is a world of a difference between pseudo- Kolhapuri and authentic-Kolhapuri food.
I do not know where you get genuine Kolhapuri cuisine in Mumbai, Delhi or any of the Metros. When we visit Kolhapur, we eat at Opal. I walked all over South Mumbai, experimented, tasted, sampled, but there was no joy. No Kolhapuri Taat anywhere, and even a la carte, nowhere was Mutton or Chicken Kolhapuri the signature dish – it appeared they had put it on the menu just for the sake of it, maybe to gratify the dulled taste buds on the alcohol soaked tongues of inebriated patrons who probably were in no state to appreciate the finer aspects of relishing good food. When queried, the waiters invariably said that Kolhapuri was synonymous with fiery chilli-hot food.
I was disappointed to find not even a single authentic Kolhapuri restaurant listed in various Good Food Guides to Mumbai. If you, dear fellow Foodie, know of an authentic Kolhapuri restaurant in your town or city, will you be so good as to let us all know?
Happy Eating!
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
If you want to learn of such yummy places in Mumbai and Pune and read about some really mouthwatering foodie adventures and lip-smacking recipes why don't you get a copy of APPETITE FOR A STROLL?
Just click the links below:
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
Remember - There is no love greater than the love of food.
Happy Eating
Vikram Karve
http://vikramkarve.sulekha.com/
http://www.linkedin.com/in/karve
vikramkarve@sify.com
Here is a excerpt from my Sulekha Blogprint Series Foodie book APPETITE FOR A STROLL
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
Purepur Kolhapur
Mouthwatering Memories of a Hearty Kolhapuri Meal
by
Vikram Karve
It’s a hot Sunday afternoon in Pune. I am voraciously hungry and am pining for a fulfilling meal. And what can be better than a wholesome authentic Kolhapuri meal to blissfully satiate my pangs of hunger?
So I proceed to my favourite Kolhapuri restaurant called “Purepur Kolhapur” near Peru Gate, the food district, in the heart of PuneCity. It’s a Spartan no-nonsense eatery; the only thing conspicuous is the ‘Kolhapur zero-milestone’ outside the entrance which makes it easy to locate.
I saw a similar zero-milestone somewhere in Kothrud the other day and wonder whether a branch of “Purepur Kolhapur” is coming up there too!
There are just three main items on the menu – Mutton Taat (Thali), Chicken Taat, (which cost Rs. 75/- each), and Purepur Special Taat for a princely Rs. 120/- (I am told that the ‘Purepur Special’ contains everything the place has to offer!).
There is a flurry of activity and a large stainless steel taat is placed in front of me almost instantly.
The Purepur Special Thali comprises the following:
· A large bowl of thick chicken curry with four generous pieces of chicken.
· A plate of appetizingly crisp dark brown pieces of fried mutton liberally garnished with almost burnt deep fried onion strips.
· A Kheema Vati (Katori)
· A vati of Tambda Rassa ( Red Gravy)
· A vati of Pandhara Rassa (White Gravy)
· Kuchumber salad made of onions, ginger, coriander, green chillies and curds
· Lemon pieces
· A fresh piping hot chapatti (You can have bhakri if you want, but today I’m in a mood for a crisp hot crunchy chapatti splattered with pure ghee)
· A bowl of jeera rice garnished with crisp brown fried onion strips and cashew nuts.
I sip the pandhara rassa – it’s invigorating.
Next I spoon into my eager mouth a generous portion of mutton fry. It’s not melt-in-the-mouth stuff (I think it is the inimitable Bolai mutton).
I chew slowly and savor the sweetish taste of the fried onions blended with the lively spiciness of the crisply fried mutton.
I dip a piece of the piping hot chapatti into the tambda rassa allowing it to soak in, place it on my tongue and chew it to a pulp until it practically swallows itself savouring the flavour till the very end. Exquisite!
Now using my right thumb and two fingers, I lovingly pick up a small piece of chicken from the gravy; delicately place it on my tongue and roll it against my palate.
I close my eyes, look inside, and focus on the succulent boneless chicken release it’s zesty juices and disintegrate. Yes, unlike the crispy fried mutton which need a vigorous chew to truly relish its deliciousness, the chicken is soft and tender, almost melt-in-the-mouth.
I sample the Kheema Vati – it’s totally different from the Kheema I’ve tasted at Irani and Mughlai eateries. The Kheema has an unusual taste I can’t exactly describe – a bit sweet and sour– a counterbalancing contrast, perhaps.
Now that I’ve sampled everything in it’s pristine form, I squeeze a bit of lemon on the mutton and chicken and embellish it with kuchumber to give it the right tang, and from time to time I sip the wholesome pandhara rassa.
I thoroughly enjoy the confluence of contrasting tastes. In conclusion I mix everything with the rice and rejoice the riot of zesty flavours.
At the end, as I always do after all hearty spicy meals, I pick up a wedge of lemon and squeeze a bit of lemon juice into my glass of water and sip it down.
Believe me, it improves the aftertaste and lightens the post-meal heaviness sometimes caused by spicy Indian cuisine.
It's an exciting, invigorating meal which perks me up and the sheer epicurean pleasure I experience makes up for the crowded, hassled ambience and indifferent service. Purepur Kolhapur is worth a visit for the quality and authenticity of its food.
For most of us “Kolhapuri” food has become synonymous with the “chilli-hot” self-styled, purported, ostensible Kolhapuri fare served in both highfalutin and run-of-the-mill restaurants whose menus often feature dishes called “Chicken Kolhapuri” or “Vegetable Kolhapuri” which masquerade as Kolhapuri cuisine.
Kolhapuri cuisine is “spicy”, not “chilli-hot”, not “rich” and “fatty” – nothing exotic about it.
A Kolhapuri meal, unique in its simplicity, comprises a variety of lip-smacking, earthy, flavorsome, nourishing dishes and is so complete that it creates within you a inimitable hearty wholesome sense of fulfillment, and is a welcome change from the ubiquitous fatty and greasy-rich Makhanwalla, Masala, Kadhai, Handi, Naan, Biryani Punjabi / Mughlai fare you eat day in and day out. There is a world of a difference between pseudo- Kolhapuri and authentic-Kolhapuri food.
I do not know where you get genuine Kolhapuri cuisine in Mumbai, Delhi or any of the Metros. When we visit Kolhapur, we eat at Opal. I walked all over South Mumbai, experimented, tasted, sampled, but there was no joy. No Kolhapuri Taat anywhere, and even a la carte, nowhere was Mutton or Chicken Kolhapuri the signature dish – it appeared they had put it on the menu just for the sake of it, maybe to gratify the dulled taste buds on the alcohol soaked tongues of inebriated patrons who probably were in no state to appreciate the finer aspects of relishing good food. When queried, the waiters invariably said that Kolhapuri was synonymous with fiery chilli-hot food.
I was disappointed to find not even a single authentic Kolhapuri restaurant listed in various Good Food Guides to Mumbai. If you, dear fellow Foodie, know of an authentic Kolhapuri restaurant in your town or city, will you be so good as to let us all know?
Happy Eating!
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
If you want to learn of such yummy places in Mumbai and Pune and read about some really mouthwatering foodie adventures and lip-smacking recipes why don't you get a copy of APPETITE FOR A STROLL?
Just click the links below:
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
Remember - There is no love greater than the love of food.
Happy Eating
Vikram Karve
http://vikramkarve.sulekha.com/
http://www.linkedin.com/in/karve
vikramkarve@sify.com
Tuesday, April 07, 2009
Art of Drinking
DON’T DRINK WHEN YOU NEED A DRINK
[Food for Thought]
By
VIKRAM KARVE
One evening a friend of mine landed up at my place and said, “I’ve had a really hard day at work. I need a drink.”
“I’ll get you a cup of tea,” I said.
“Tea…?” he exclaimed astounded, “haven’t you got some whiskey or something…I told you I’m feeling terrible…everything went wrong today…I desperately need a drink…”
“I know you are dying for a drink, craving, yearning, thirsting for that “soothing” sip of alcohol. That’s why you shouldn’t drink now. Never drink when you need a drink,” I said.
My friend pleaded, I didn’t budge, gave him a cup of tea, which he drank with great reluctance, and then he walked off in a huff, calling me all sorts of names, a miser, a “good for nothing” friend, but I knew I had done the right thing.
Don’t drink when you need a drink.
Sounds funny isn’t it?
Let me try to elucidate.
Never drink when you need a drink.
Don’t touch the bottle when you are feeling any negative emotion, for the bottle will “unbottle” and release your pent up negative emotions and make you feel even more miserable and also spoil the mood of all those around you.
Let me tell you something I have observed in real life. If you want to know the true character of a man get him drunk and what is hidden inside him will come out and his true inner self will be revealed.
That’s what alcohol does, isn’t it? Reduces inhibitions, makes you more expansive, expressive, loosens you up, and amplifies releases and brings out your inner emotions, talents, passions, sentiments.
That’s why some persons become more creative after a drink or two – as the music, the poetry, the creativity hidden within you is unleashed – if you are happy inside you start outwardly physically expressing your happiness by laughing, cheer and bonhomie, you may even articulate your secret unexpressed love, become amorous, romantic, try to realize your hidden desires and reveal without compunctions your inner secrets which you otherwise wouldn’t disclose.
But the converse is also true. By reducing inhibitions alcohol may bring out the worst in you and pent up negative emotions like anger, envy, dejection, despondency, frustration may also be unleashed resulting in undesirable consequences. Have you noticed how some people get violent, argumentative, rude or even melancholic, moody, sullen, depressed, unsociable after a few drinks?
Dear Reader, in my opinion, the best thing is not to have a drink at all, but if you must have a drink please do make sure that you are feeling positive, peaceful and happy inside and you don’t desperately “need” that drink.
Never drink when you need a drink.
Do you agree? What is your experience?
Please do comment and give us your views.
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com/
http://www.linkedin.com/in/karve
vikramkarve@sify.com
[Food for Thought]
By
VIKRAM KARVE
One evening a friend of mine landed up at my place and said, “I’ve had a really hard day at work. I need a drink.”
“I’ll get you a cup of tea,” I said.
“Tea…?” he exclaimed astounded, “haven’t you got some whiskey or something…I told you I’m feeling terrible…everything went wrong today…I desperately need a drink…”
“I know you are dying for a drink, craving, yearning, thirsting for that “soothing” sip of alcohol. That’s why you shouldn’t drink now. Never drink when you need a drink,” I said.
My friend pleaded, I didn’t budge, gave him a cup of tea, which he drank with great reluctance, and then he walked off in a huff, calling me all sorts of names, a miser, a “good for nothing” friend, but I knew I had done the right thing.
Don’t drink when you need a drink.
Sounds funny isn’t it?
Let me try to elucidate.
Never drink when you need a drink.
Don’t touch the bottle when you are feeling any negative emotion, for the bottle will “unbottle” and release your pent up negative emotions and make you feel even more miserable and also spoil the mood of all those around you.
Let me tell you something I have observed in real life. If you want to know the true character of a man get him drunk and what is hidden inside him will come out and his true inner self will be revealed.
That’s what alcohol does, isn’t it? Reduces inhibitions, makes you more expansive, expressive, loosens you up, and amplifies releases and brings out your inner emotions, talents, passions, sentiments.
That’s why some persons become more creative after a drink or two – as the music, the poetry, the creativity hidden within you is unleashed – if you are happy inside you start outwardly physically expressing your happiness by laughing, cheer and bonhomie, you may even articulate your secret unexpressed love, become amorous, romantic, try to realize your hidden desires and reveal without compunctions your inner secrets which you otherwise wouldn’t disclose.
But the converse is also true. By reducing inhibitions alcohol may bring out the worst in you and pent up negative emotions like anger, envy, dejection, despondency, frustration may also be unleashed resulting in undesirable consequences. Have you noticed how some people get violent, argumentative, rude or even melancholic, moody, sullen, depressed, unsociable after a few drinks?
Dear Reader, in my opinion, the best thing is not to have a drink at all, but if you must have a drink please do make sure that you are feeling positive, peaceful and happy inside and you don’t desperately “need” that drink.
Never drink when you need a drink.
Do you agree? What is your experience?
Please do comment and give us your views.
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com/
http://www.linkedin.com/in/karve
vikramkarve@sify.com
Sunday, March 15, 2009
Lip-Smacking Mouthwatering Creamy Rich Mutton Gravy
DABBA GOSHT – Exquisite Mutton Delicacy
By
VIKRAM KARVE
I love Dabba Gosht.
It’s a rare, exquisite, delicious, succulent, melt-in-the-mouth boneless mutton delicacy dish and only very few select eateries feature it on their menu.
My Dear Reader, Fellow Foodie, let me tell you how I make it and you will know how it tastes.
I take some good quality fresh boneless mutton, say half a kilo, cut into small pieces, wash it clean, rub it thoroughly with ginger-garlic-green chilli-green papaya paste and keep aside to marinate for a while. [I believe that cooking is a qualitative art, not a quantitative science, so I’ll leave the choice of exact proportions to you as per your experience and taste – I like to use a wee bit of green papaya paste as tenderizer for meat, but if you don’t, and your meat is tender, it doesn’t matter].
In a pan, with a tight fitting lid, I take enough water, say two cups, add whole spices [cloves, cardamom – both badi and choti elaichi, cinnamon, peppercorns, jeera, tejpatta], salt to taste, and add the marinated boneless mutton pieces, fit the lid tightly, put on a slow fire, till the mutton is cooked.
I love to sample and taste from time to time and assure myself everything is fine; and plus-minus as required.
Now I separate the cooked boneless mutton pieces and keep aside. I don’t throw away the spicy stock – we’ll be using it to prepare the cashew-nut gravy.
Now I prepare a dahi-based thick kaju gravy starting off with a generous amount of pure ghee to nicely sauté the spices, herbs, masalas, liquidized onions, tomato-puree, using the spicy mutton stock, I prepare the rich cashew-nut gravy letting my imagination run riot – whisked curds, whipped cream, roasted onion paste, rich cashew-nut paste [fortified with almond-dry fruit pastes], grated cheese, even grated boiled egg.
Sometimes, if I don’t have all the ingredients to make the gravy thick enough, I may boil very small pieces of macaroni or spaghetti in the spicy mutton stock to smoothen and thicken the gravy.
The gravy should be so luxuriant and lip-smacking yummy that you should want to chew your fingers!
I stir in the fragrantly spiced cooked boneless mutton pieces and thicken the gravy to baking consistency.
Now I thoroughly beat four eggs and delicately blend in half into the boneless mutton gravy till they merge well. Now I pour the mélange into a well-greased [with liberal quantity of pure ghee] baking tin, pour ghee on top and bake on medium heat for about 10-15 minutes till almost done.
Then, on top, I pour the remaining whisked egg mixture, add a dollop of pure ghee and bake till glazy and crusty. When ready, I garnish with fresh green coriander and juicy red tomato slices and dig in. I love it as it is, with fresh pav, or roti.
Dear Reader, you must have your own culinary discovery, but let me tell you that I find Dabba Gosht a superb eating experience – generous boneless mutton pieces, soft, juicy, succulent, releasing scrumptious flavor as they melt in my mouth and the yummy, delectable luxuriously thick white gravy made rich, wholesome and nutritious by the sumptuous combination of ingredients like cashew (kaju) paste, fresh cream and eggs.
It is a rare and magnificent eating experience which makes my mouth water even as I write this.
Dabba Gosht is a supreme feast fit for the kings!
Next time you eat out; scan the menu for Dabba Gosht. You’ll surely find it at a few select places in Mumbai. I’ve once savored an excellent Dabba Gosht at Jaffer Bhai’s Delhi Darbar near Metro where I think they don’t bake it but “dum” cook it, leaving the gravy a bit less thick, so you can enjoy it with roti – it was delicious with kameeri roti. I’ve also chanced upon a decent Dabba Gosht at Sadanand in Pune, located opposite Balewadi, at the junction of Baner Road and Katraj Bypass, and I found it excellent.
Wherever you are, search for Dabba Gosht, or cook the exquisite dish yourself, bake it, dum cook it, enrich it, play around with the ingredients, improvising, experimenting, improving the recipe, and then relish it to your heart’s content. And don’t forget to tell us all about it!
If you want to relish more such delicious recipes and enjoy reading mouthwatering foodie adventures please do read my book APPETITE FOR A STROLL – to know more just click the links below:
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
Happy Eating!
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com
http://www.linkedin.com/in/karve
http://www.ryze.com/go/karve
vikramkarve@sify.com
vikramkarve@hotmail.com
By
VIKRAM KARVE
I love Dabba Gosht.
It’s a rare, exquisite, delicious, succulent, melt-in-the-mouth boneless mutton delicacy dish and only very few select eateries feature it on their menu.
My Dear Reader, Fellow Foodie, let me tell you how I make it and you will know how it tastes.
I take some good quality fresh boneless mutton, say half a kilo, cut into small pieces, wash it clean, rub it thoroughly with ginger-garlic-green chilli-green papaya paste and keep aside to marinate for a while. [I believe that cooking is a qualitative art, not a quantitative science, so I’ll leave the choice of exact proportions to you as per your experience and taste – I like to use a wee bit of green papaya paste as tenderizer for meat, but if you don’t, and your meat is tender, it doesn’t matter].
In a pan, with a tight fitting lid, I take enough water, say two cups, add whole spices [cloves, cardamom – both badi and choti elaichi, cinnamon, peppercorns, jeera, tejpatta], salt to taste, and add the marinated boneless mutton pieces, fit the lid tightly, put on a slow fire, till the mutton is cooked.
I love to sample and taste from time to time and assure myself everything is fine; and plus-minus as required.
Now I separate the cooked boneless mutton pieces and keep aside. I don’t throw away the spicy stock – we’ll be using it to prepare the cashew-nut gravy.
Now I prepare a dahi-based thick kaju gravy starting off with a generous amount of pure ghee to nicely sauté the spices, herbs, masalas, liquidized onions, tomato-puree, using the spicy mutton stock, I prepare the rich cashew-nut gravy letting my imagination run riot – whisked curds, whipped cream, roasted onion paste, rich cashew-nut paste [fortified with almond-dry fruit pastes], grated cheese, even grated boiled egg.
Sometimes, if I don’t have all the ingredients to make the gravy thick enough, I may boil very small pieces of macaroni or spaghetti in the spicy mutton stock to smoothen and thicken the gravy.
The gravy should be so luxuriant and lip-smacking yummy that you should want to chew your fingers!
I stir in the fragrantly spiced cooked boneless mutton pieces and thicken the gravy to baking consistency.
Now I thoroughly beat four eggs and delicately blend in half into the boneless mutton gravy till they merge well. Now I pour the mélange into a well-greased [with liberal quantity of pure ghee] baking tin, pour ghee on top and bake on medium heat for about 10-15 minutes till almost done.
Then, on top, I pour the remaining whisked egg mixture, add a dollop of pure ghee and bake till glazy and crusty. When ready, I garnish with fresh green coriander and juicy red tomato slices and dig in. I love it as it is, with fresh pav, or roti.
Dear Reader, you must have your own culinary discovery, but let me tell you that I find Dabba Gosht a superb eating experience – generous boneless mutton pieces, soft, juicy, succulent, releasing scrumptious flavor as they melt in my mouth and the yummy, delectable luxuriously thick white gravy made rich, wholesome and nutritious by the sumptuous combination of ingredients like cashew (kaju) paste, fresh cream and eggs.
It is a rare and magnificent eating experience which makes my mouth water even as I write this.
Dabba Gosht is a supreme feast fit for the kings!
Next time you eat out; scan the menu for Dabba Gosht. You’ll surely find it at a few select places in Mumbai. I’ve once savored an excellent Dabba Gosht at Jaffer Bhai’s Delhi Darbar near Metro where I think they don’t bake it but “dum” cook it, leaving the gravy a bit less thick, so you can enjoy it with roti – it was delicious with kameeri roti. I’ve also chanced upon a decent Dabba Gosht at Sadanand in Pune, located opposite Balewadi, at the junction of Baner Road and Katraj Bypass, and I found it excellent.
Wherever you are, search for Dabba Gosht, or cook the exquisite dish yourself, bake it, dum cook it, enrich it, play around with the ingredients, improvising, experimenting, improving the recipe, and then relish it to your heart’s content. And don’t forget to tell us all about it!
If you want to relish more such delicious recipes and enjoy reading mouthwatering foodie adventures please do read my book APPETITE FOR A STROLL – to know more just click the links below:
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
Happy Eating!
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com
http://www.linkedin.com/in/karve
http://www.ryze.com/go/karve
vikramkarve@sify.com
vikramkarve@hotmail.com
Wednesday, March 11, 2009
APPETITE FOR A STROLL Chicken Curry
MELT-IN-THE-MOUTH CHICKEN CHOP CHOP CURRY
[ A Quick Simple Delicious Rich Creamy Sweet and Spicy Chicken Gravy Recipe ]
By
VIKRAM KARVE
[ Here is a recipe from my mouthwatering Foodie Adventures Book APPETITE FOR A STROLL http://books.sulekha.com/book/appetite-for-a-stroll/default.htm ]
Here is a simple recipe for a delicious melt-in-the-mouth chicken dish, different from the run-of-the-mill curries and gravies, which you can rustle up in a jiffy - "chop-chop".
Clean and cut a small broiler chicken into small pieces.
Slice two onions into rings.
Heat oil in a pan, add a teaspoon of sugar and brown it.
Now add a few cloves [lavang], green cardamom [elaichi], cinnamon, peppercorns. Wait for a moment till they crackle a bit and add the onion rings, stir a bit, add the chicken pieces, and continue sautéing till the onion rings are golden brown.
Add a pinch of red chilli powder [more if you like it hot], and fry for some time till the chicken pieces look nice and browned.
Now pour in a cup of tomato ketchup, place the lid on the pan, and simmer on a slow fire for around ten minutes or more till the chicken pieces are succulent and tender.
At this stage, you must sample the chicken to ascertain whether it is fully cooked, and also taste the gravy and add salt to taste, and stir in some more chilli powder if you want it hotter. Let simmer for a moment longer and gently blend in a cup of whipped cream and cook, without lid, stirring very tenderly, watching the bubbles, for just a few minutes till the cream fully intermingles and smoothens into the gravy. [If you want, you can thin down the gravy a bit by blending in some milk and simmering on slow fire with lid open for a while, but take care that the gravy doesn’t curdle].
Relish hot with fresh soft pav, buns or bread. Dip the pav generously in the gravy, put it on your tongue, close your eyes and revel in gastronomic bliss. Then press a piece of the succulent mouthwatering chicken between your tongue and palate and savor the heavenly experience as the delicious chicken releases its mellifluous fragrance, spicy aroma and luscious juices as it dissolves on your tongue and melts in your mouth.
Isn’t this a yummy recipe breathtaking in its simplicity? And you can make it "chop-chop" in a jiffy, isn't it?
Dear Reader, Fellow Foodie, why don’t you try it tonight and tell us all about it!
VIKRAM KARVE
Copyright © Vikram Karve 2009 Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
Dear Foodie - if you want to relish more such delights and enjoy appetizing food writing why don't you get a copy of APPETITE FOR A STROLL by just clicking the links below:
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
HAPPY EATING
Vikram Karve
[ A Quick Simple Delicious Rich Creamy Sweet and Spicy Chicken Gravy Recipe ]
By
VIKRAM KARVE
[ Here is a recipe from my mouthwatering Foodie Adventures Book APPETITE FOR A STROLL http://books.sulekha.com/book/appetite-for-a-stroll/default.htm ]
Here is a simple recipe for a delicious melt-in-the-mouth chicken dish, different from the run-of-the-mill curries and gravies, which you can rustle up in a jiffy - "chop-chop".
Clean and cut a small broiler chicken into small pieces.
Slice two onions into rings.
Heat oil in a pan, add a teaspoon of sugar and brown it.
Now add a few cloves [lavang], green cardamom [elaichi], cinnamon, peppercorns. Wait for a moment till they crackle a bit and add the onion rings, stir a bit, add the chicken pieces, and continue sautéing till the onion rings are golden brown.
Add a pinch of red chilli powder [more if you like it hot], and fry for some time till the chicken pieces look nice and browned.
Now pour in a cup of tomato ketchup, place the lid on the pan, and simmer on a slow fire for around ten minutes or more till the chicken pieces are succulent and tender.
At this stage, you must sample the chicken to ascertain whether it is fully cooked, and also taste the gravy and add salt to taste, and stir in some more chilli powder if you want it hotter. Let simmer for a moment longer and gently blend in a cup of whipped cream and cook, without lid, stirring very tenderly, watching the bubbles, for just a few minutes till the cream fully intermingles and smoothens into the gravy. [If you want, you can thin down the gravy a bit by blending in some milk and simmering on slow fire with lid open for a while, but take care that the gravy doesn’t curdle].
Relish hot with fresh soft pav, buns or bread. Dip the pav generously in the gravy, put it on your tongue, close your eyes and revel in gastronomic bliss. Then press a piece of the succulent mouthwatering chicken between your tongue and palate and savor the heavenly experience as the delicious chicken releases its mellifluous fragrance, spicy aroma and luscious juices as it dissolves on your tongue and melts in your mouth.
Isn’t this a yummy recipe breathtaking in its simplicity? And you can make it "chop-chop" in a jiffy, isn't it?
Dear Reader, Fellow Foodie, why don’t you try it tonight and tell us all about it!
VIKRAM KARVE
Copyright © Vikram Karve 2009 Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
Dear Foodie - if you want to relish more such delights and enjoy appetizing food writing why don't you get a copy of APPETITE FOR A STROLL by just clicking the links below:
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
HAPPY EATING
Vikram Karve
Tuesday, March 10, 2009
Yummy Holi Treat - Malpua and Kheer
HAVE A YUMMY HOLI WITH LIP SMACKING FULFILLING
Malpua & Kheer
by
VIKRAM KARVE
[ An delicious excerpt from my mouthwatering Foodie Adventures Book APPETITE FOR A STROLL http://books.sulekha.com/book/appetite-for-a-stroll/default.htm ]
Whilst on my evening walk on ITI Road in Aundh Pune last winter I ducked into the basement of the Ozone Mall where I discovered a sweet shop called Kadhai. The voracious appetite created by the brisk walk and the tempting array of sweets and savouries on display made my mouth water and created an appetite in me, and I was wondering what to eat, when suddenly I discovered one of my favourite sweets “Malpua” displayed on the Menu Chart hung on the wall.
This was indeed a pleasant surprise [since I never imagined I would get Malpua in Pune] and brought back nostalgic mouth-watering memories of the delicious Malpua-Kheer we savoured and devoured with gusto as a nourishing wholesome breakfast after bouts of heavy exercise on cold winter Sunday mornings long back in Varanasi.
Those were indeed the good old gastronomic days of high calorie energizing winter breakfasts like Malpua-Kheer and piping hot Jalebi or Lavang Lata with freshly boiled thick creamy Doodh [Milk] dipped and eaten the same way as one eats khari biscuits with Irani Chai.
I asked for Malpua and Kheer, but there was no Kheer, so I ordered a plate of Malpua and eagerly put a piece of the rich brown syrupy Malpua in my mouth.
It was terrible – the Malpua tasted like boiled rubber drenched in sugar syrup. It did not melt in the mouth, or dissolve gracefully on the palate, but disintegrated into brittle fragments and left a stodgy aftertaste.
The soft fluffy succulent lusciousness, the sweet-sour tang of banana and curd fermentation, the spicy fragrance of cardamom, and most important, the distinctive taste and classic flavour of saunf [badishep] which is the hallmark of authentic Malpua, were conspicuous by their absence.
I was so disappointed that I called the “Maharaj” and asked him how he had managed to bungle and botch this exquisite delicacy and churn out this inexcusably appalling stuff masquerading as Malpua.“Simple,” he said, “Boil enough Milk till it becomes Rabdi, mix in Maida and make a smooth batter, fry the pancakes in pure Ghee and soak in sugar syrup.”
“Just Milk and Maida? That’s not how you make Malpua,” I told him, “What about the Banana, Saunf, Cardamom, Spices, Coconut, Dry Fruit, Curds…?”
“This is the Rajasthani Style Malpua,” he said sheepishly and disappeared.
There are many versions of Malpua all over India – I have tasted the Rajasthani, Bengali, Karnataka, Maharashtrian, Gujarati, MP and UP versions.
Then there are improvisations like potato malpua, pineapple malpua, orange malpua et al. There is also the inimitable, slurpy rich heavy duty invigorating and energizing hearty Malpua, braced and fortified with eggs, prepared in the evenings and nights during the holy month of Ramzan by Suleman Mithaiwala at Mohammed Ali Road near Minara Masjid in Mumbai. It is a meal in itself, but if you want you really want to do justice it is better to start off with Kababs, relish the Malpua, and top up with cool sweet soothing Phirnee.
Tell me, in which genre of cuisine should Malpua be classified? I’ll tell you – genuine Malpua is Bihari Cuisine. That’s right, no doubt about it, Malpua is a speciality of Bihar, like Khaja, and the best authentic Malpua is made Bihari Style, and this is how a Bihari friend of mine, an expert cook, taught me to make Malpua, long back.
Make a smooth batter with Maida, pinch of soda and salt, banana pulp, milk, cardamom [choti elaichi] pods and powder, a small pinch of nutmeg powder, freshly grated coconut, powdered and whole saunf, beaten curds and water. Beat well with your hands till the batter becomes light and fluffy. Cover and leave aside for an hour or more for a bit of fermentation.
Prepare 1:1 sugar syrup seasoned with cardamom and cloves. Sprinkle a little rosewater, saffron or essence, if you want. Keep the syrup hot, at least warm, to facilitate easy ingress into the malpua and to keep it soft and succulent.
Now mix and whip well with your hands, adding water if required, to get a smooth batter of pouring consistency, and deep-fry the pua [pancake] in pure ghee till nice and brown, soft and cooked, not too crisp. When ready take out the fried pua , drain excess ghee, and dip the pua in the hot sugar syrup completely for a minute to enable just enough permeation but obviate over-sogginess. With the sugar syrup absorbed, the pua has now become malpuaand is ready to be eaten with deliciously sweet lip smacking Kheer. [Now don’t tell me you don’t know how to make delicious Kheer!]
Malpua must be eaten with Kheer. This is not a dessert, a pudding, or a snack, but a complete nourishing breakfast in its entirety. The luscious wholesome combination is heavenly and you will be overwhelmed with a wonderful feeling of blissful satiation.
Dear Fellow Foodie - Start your Holi celebrations with Malpua and Kheer and you'll have a yummy sweet happy Holi - you can take my word for it!
Dear Foodie - if you want to relish more such delights and enjoy appetizing food writing why don't you get a copy of APPETITE FOR A STROLL by just clicking the links below:
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
HAPPY EATING
VIKRAM KARVE
Copyright © Vikram Karve 2009 Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
vikramkarve@sify.com
http://vikramkarve.sulekha.com/
Malpua & Kheer
by
VIKRAM KARVE
[ An delicious excerpt from my mouthwatering Foodie Adventures Book APPETITE FOR A STROLL http://books.sulekha.com/book/appetite-for-a-stroll/default.htm ]
Whilst on my evening walk on ITI Road in Aundh Pune last winter I ducked into the basement of the Ozone Mall where I discovered a sweet shop called Kadhai. The voracious appetite created by the brisk walk and the tempting array of sweets and savouries on display made my mouth water and created an appetite in me, and I was wondering what to eat, when suddenly I discovered one of my favourite sweets “Malpua” displayed on the Menu Chart hung on the wall.
This was indeed a pleasant surprise [since I never imagined I would get Malpua in Pune] and brought back nostalgic mouth-watering memories of the delicious Malpua-Kheer we savoured and devoured with gusto as a nourishing wholesome breakfast after bouts of heavy exercise on cold winter Sunday mornings long back in Varanasi.
Those were indeed the good old gastronomic days of high calorie energizing winter breakfasts like Malpua-Kheer and piping hot Jalebi or Lavang Lata with freshly boiled thick creamy Doodh [Milk] dipped and eaten the same way as one eats khari biscuits with Irani Chai.
I asked for Malpua and Kheer, but there was no Kheer, so I ordered a plate of Malpua and eagerly put a piece of the rich brown syrupy Malpua in my mouth.
It was terrible – the Malpua tasted like boiled rubber drenched in sugar syrup. It did not melt in the mouth, or dissolve gracefully on the palate, but disintegrated into brittle fragments and left a stodgy aftertaste.
The soft fluffy succulent lusciousness, the sweet-sour tang of banana and curd fermentation, the spicy fragrance of cardamom, and most important, the distinctive taste and classic flavour of saunf [badishep] which is the hallmark of authentic Malpua, were conspicuous by their absence.
I was so disappointed that I called the “Maharaj” and asked him how he had managed to bungle and botch this exquisite delicacy and churn out this inexcusably appalling stuff masquerading as Malpua.“Simple,” he said, “Boil enough Milk till it becomes Rabdi, mix in Maida and make a smooth batter, fry the pancakes in pure Ghee and soak in sugar syrup.”
“Just Milk and Maida? That’s not how you make Malpua,” I told him, “What about the Banana, Saunf, Cardamom, Spices, Coconut, Dry Fruit, Curds…?”
“This is the Rajasthani Style Malpua,” he said sheepishly and disappeared.
There are many versions of Malpua all over India – I have tasted the Rajasthani, Bengali, Karnataka, Maharashtrian, Gujarati, MP and UP versions.
Then there are improvisations like potato malpua, pineapple malpua, orange malpua et al. There is also the inimitable, slurpy rich heavy duty invigorating and energizing hearty Malpua, braced and fortified with eggs, prepared in the evenings and nights during the holy month of Ramzan by Suleman Mithaiwala at Mohammed Ali Road near Minara Masjid in Mumbai. It is a meal in itself, but if you want you really want to do justice it is better to start off with Kababs, relish the Malpua, and top up with cool sweet soothing Phirnee.
Tell me, in which genre of cuisine should Malpua be classified? I’ll tell you – genuine Malpua is Bihari Cuisine. That’s right, no doubt about it, Malpua is a speciality of Bihar, like Khaja, and the best authentic Malpua is made Bihari Style, and this is how a Bihari friend of mine, an expert cook, taught me to make Malpua, long back.
Make a smooth batter with Maida, pinch of soda and salt, banana pulp, milk, cardamom [choti elaichi] pods and powder, a small pinch of nutmeg powder, freshly grated coconut, powdered and whole saunf, beaten curds and water. Beat well with your hands till the batter becomes light and fluffy. Cover and leave aside for an hour or more for a bit of fermentation.
Prepare 1:1 sugar syrup seasoned with cardamom and cloves. Sprinkle a little rosewater, saffron or essence, if you want. Keep the syrup hot, at least warm, to facilitate easy ingress into the malpua and to keep it soft and succulent.
Now mix and whip well with your hands, adding water if required, to get a smooth batter of pouring consistency, and deep-fry the pua [pancake] in pure ghee till nice and brown, soft and cooked, not too crisp. When ready take out the fried pua , drain excess ghee, and dip the pua in the hot sugar syrup completely for a minute to enable just enough permeation but obviate over-sogginess. With the sugar syrup absorbed, the pua has now become malpuaand is ready to be eaten with deliciously sweet lip smacking Kheer. [Now don’t tell me you don’t know how to make delicious Kheer!]
Malpua must be eaten with Kheer. This is not a dessert, a pudding, or a snack, but a complete nourishing breakfast in its entirety. The luscious wholesome combination is heavenly and you will be overwhelmed with a wonderful feeling of blissful satiation.
Dear Fellow Foodie - Start your Holi celebrations with Malpua and Kheer and you'll have a yummy sweet happy Holi - you can take my word for it!
Dear Foodie - if you want to relish more such delights and enjoy appetizing food writing why don't you get a copy of APPETITE FOR A STROLL by just clicking the links below:
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
HAPPY EATING
VIKRAM KARVE
Copyright © Vikram Karve 2009 Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
vikramkarve@sify.com
http://vikramkarve.sulekha.com/
Wednesday, February 25, 2009
SIMPLE COOKING - CHICKEN DO PIAZA
A CHICKEN AND TWO ONIONS
[A Simple recipe for the ultimate Mughlai dish]
By
VIKRAM KARVE
An delicious excerpt from my mouthwatering Foodie Adventures Book APPETITE FOR A STROLL http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
If you want a first impression of the authenticity of a “Mughlai” Restaurant, the first dish you must order and taste is a “Do Piaza” and it will give you an idea of the standard and authenticity of Mughlai Cuisine you can expect there.
Indeed the “Do Piaza” may be considered the culinary benchmark to judge and evaluate a Mughlai Restaurant.
And if Do Piaza [Mutton or Chicken] doesn’t figure on the menu, you better order Chinese or Continental, or stick to the ubiquitous "Punjabi" Butter Chicken-Naan routine!
“Do Piaza” means “two onions” or rather “double onions”.
Now how did this dish get its name?
Maybe it’s apocryphal, but legend has it that this delicious dish was invented by Mullah Do-Piaza, a renowned and celebrated cook at the Mughal Emperor Akbar’s court. One of the Navaratnas (nine jewels), it is said he could conjure up culinary delights using only two onions, and a Mughlai dish cooked in that particular style is called a “Do Piaza”.
Water is not used at all when cooking a Do Piaza.
Onions (Piaz or Pyaaz) are used twice – hence the name “Do” [“Two”] Piaza, or Pyaaza, spell it whichever way you like.
Come Dear Reader and fellow Foodie; let’s together cook a Chicken Do Piaza. It takes time, but it’s easy.
THE FIRST PIAZA
First cut a generous number of onions (the more the onions the sweeter the gravy) into rings, yes separate onion rings.
Now, in a large cooking vessel, put in the chicken pieces, add a liberal amount of curds and mix well. Copiously layer the chicken-curd mixture with the onion rings, cover with a tight lid and set aside to marinate for at least an hour.
Remember, do not vigorously mix in the onion rings; just liberally layer the chicken-curd mélange with the onion rings.
After marinating the chicken-curd-onion ring mixture for an hour or more, place the vessel on a slow fire with the lid on, and let the chicken cook slowly in its own juices and those released by the onion rings, till the onion rings are reduced to a pulp and, finally, the liquid almost dries up.
This is the first “Piaza”!
THE SECOND PIAZA
In another pan, pour in and heat pure ghee and fry sliced onions (the “second” piaza) till crisp brown, add finely chopped ginger and garlic, bay leaf, slit green chillies, cardamoms, cinnamon, cloves, peppercorns, and then an adequate amount of chopped tomatoes, stir and fry on slow fire, and when the ghee separates, add the chicken [cooked in curds and onion rings] from the first pot, and stir fry till well browned and the gravy becomes nice and thick.
I don’t like to add garam masala, turmeric, red chilli powder, or any other spice powders; but if you like it, go ahead.
I always find it best to taste the gravy and add the minimal amount of salt as necessary almost at the end of the cooking process.
Remember, do not add water at any stage or you will ruin the dish.
A “Do Piaza” cooks in its own juices – during both the first and second “piazas”.
EATING THE “DO PIAZA”
Place in a serving dish, squeeze a lemon, garnish with fresh green chopped coriander and your Chicken Do Piaza is ready to eat.
But first let’s “visually” savour the Do Piaza in our mind’s eye.
It looks appetizing – nicely browned generous pieces of succulent mutton, in translucent juicy onion rings in scrumptious gravy.
It smells good too – heavenly mouth-watering aroma wafts towards you making you smack your lips and salivate in anticipation of the gastronomic treat that awaits you.
It tastes marvellous – absolutely delicious, not spicy hot, but mild and flavoursome, the unique sweetish zest of onions is discernible and as the heavenly medley of flavours and fragrances synergizes inside you, and you feel a sense of supreme satisfaction.
Relish the Chicken Do Piaza with hot chappties, phulkas or even a piece of soft fluffy pav, and you will experience sheer bliss.
Dear Foodie - if you want to relish more such delights and enjoy appetizing food writing why don't you get a copy of APPETITE FOR A STROLL by just clicking the links below:
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
HAPPY EATING
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com
http://www.ryze.com/go/karve
[A Simple recipe for the ultimate Mughlai dish]
By
VIKRAM KARVE
An delicious excerpt from my mouthwatering Foodie Adventures Book APPETITE FOR A STROLL http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
If you want a first impression of the authenticity of a “Mughlai” Restaurant, the first dish you must order and taste is a “Do Piaza” and it will give you an idea of the standard and authenticity of Mughlai Cuisine you can expect there.
Indeed the “Do Piaza” may be considered the culinary benchmark to judge and evaluate a Mughlai Restaurant.
And if Do Piaza [Mutton or Chicken] doesn’t figure on the menu, you better order Chinese or Continental, or stick to the ubiquitous "Punjabi" Butter Chicken-Naan routine!
“Do Piaza” means “two onions” or rather “double onions”.
Now how did this dish get its name?
Maybe it’s apocryphal, but legend has it that this delicious dish was invented by Mullah Do-Piaza, a renowned and celebrated cook at the Mughal Emperor Akbar’s court. One of the Navaratnas (nine jewels), it is said he could conjure up culinary delights using only two onions, and a Mughlai dish cooked in that particular style is called a “Do Piaza”.
Water is not used at all when cooking a Do Piaza.
Onions (Piaz or Pyaaz) are used twice – hence the name “Do” [“Two”] Piaza, or Pyaaza, spell it whichever way you like.
Come Dear Reader and fellow Foodie; let’s together cook a Chicken Do Piaza. It takes time, but it’s easy.
THE FIRST PIAZA
First cut a generous number of onions (the more the onions the sweeter the gravy) into rings, yes separate onion rings.
Now, in a large cooking vessel, put in the chicken pieces, add a liberal amount of curds and mix well. Copiously layer the chicken-curd mixture with the onion rings, cover with a tight lid and set aside to marinate for at least an hour.
Remember, do not vigorously mix in the onion rings; just liberally layer the chicken-curd mélange with the onion rings.
After marinating the chicken-curd-onion ring mixture for an hour or more, place the vessel on a slow fire with the lid on, and let the chicken cook slowly in its own juices and those released by the onion rings, till the onion rings are reduced to a pulp and, finally, the liquid almost dries up.
This is the first “Piaza”!
THE SECOND PIAZA
In another pan, pour in and heat pure ghee and fry sliced onions (the “second” piaza) till crisp brown, add finely chopped ginger and garlic, bay leaf, slit green chillies, cardamoms, cinnamon, cloves, peppercorns, and then an adequate amount of chopped tomatoes, stir and fry on slow fire, and when the ghee separates, add the chicken [cooked in curds and onion rings] from the first pot, and stir fry till well browned and the gravy becomes nice and thick.
I don’t like to add garam masala, turmeric, red chilli powder, or any other spice powders; but if you like it, go ahead.
I always find it best to taste the gravy and add the minimal amount of salt as necessary almost at the end of the cooking process.
Remember, do not add water at any stage or you will ruin the dish.
A “Do Piaza” cooks in its own juices – during both the first and second “piazas”.
EATING THE “DO PIAZA”
Place in a serving dish, squeeze a lemon, garnish with fresh green chopped coriander and your Chicken Do Piaza is ready to eat.
But first let’s “visually” savour the Do Piaza in our mind’s eye.
It looks appetizing – nicely browned generous pieces of succulent mutton, in translucent juicy onion rings in scrumptious gravy.
It smells good too – heavenly mouth-watering aroma wafts towards you making you smack your lips and salivate in anticipation of the gastronomic treat that awaits you.
It tastes marvellous – absolutely delicious, not spicy hot, but mild and flavoursome, the unique sweetish zest of onions is discernible and as the heavenly medley of flavours and fragrances synergizes inside you, and you feel a sense of supreme satisfaction.
Relish the Chicken Do Piaza with hot chappties, phulkas or even a piece of soft fluffy pav, and you will experience sheer bliss.
Dear Foodie - if you want to relish more such delights and enjoy appetizing food writing why don't you get a copy of APPETITE FOR A STROLL by just clicking the links below:
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
HAPPY EATING
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com
http://www.ryze.com/go/karve
Friday, February 20, 2009
Sugar Cane Juice
MY FAVOURITE COOL DRINK TO BEAT THE SUMMER HEAT
By
VIKRAM KARVE
A hot dry scorching afternoon in Pune.
I am feeling terrible – my spirits totally drained out – my throat parched, my insides dehydrated, and my whole body desperately thirsty.
Suddenly I see fresh sugarcane juice being made, in one of those ubiquitous “prehistoric” hand-carts, sugarcane is being crushed between two wooden rollers, a hardy man moving the overhead handle round and round, till the sugarcane is fully drained of its juice. In between he presses in pieces of ginger and juicy lemon with the sugarcane, and goes round and round extracting the last drop, and soon in my hand I have a tall glass of cool frothy sugarcane juice.
I sip. Close my eyes to heighten my inner senses.
Ah! So soothing. Stimulatingly refreshing and revaitalizing. Blissfully ambrosial, like nectar. A real thirst quenching elixir.
The sugarcane juice is very very lip-smackingly yummy, the ginger and lemon add a zesty tang to the deliciously sweet taste, every sip fortifying, invigorating, revitalizing, and soon I feel delightfully perked up, rejuvenated, and in the best of spirits.
Let me tell you one thing – you get the best sugarcane juice in Pune – no doubt about it. I have had sugarcane juice all over, but nothing can beat the sheer quality and lovely heavenly taste of the sugarcane juice get in Pune.
You don’t believe me! Okay, just go across to Shanipar in the heart of Pune and check out a fresh glass of sugarcane juice at Murlidhar Rasvanti Gruha [Established 1947], or at any renowned “raswanti gruha” or “usa che gurhal” in Pune and you will know what I am talking about. Maybe it’s got to do with the quality of sugarcane, maybe it’s the ginger and lemon that do the trick.
Well the “smart” youngsters of today may consider it infra dig to drink sugarcane juice and prefer colas, but for me – I love fresh tangy refreshing sugarcane juice anytime.
They say sugarcane juice is healthy, strengthens your organs like your brain, heart, stomach, kidneys, eyes and sex organs, has plenty of protein and iron, prevents sore throat, cold and flu, and is a panacea for many ills, but I don’t know all that – I just love a tall cool restorative glass of sugarcane juice on a hot dry afternoon.
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com/
vikramkarve@sify.com
By
VIKRAM KARVE
A hot dry scorching afternoon in Pune.
I am feeling terrible – my spirits totally drained out – my throat parched, my insides dehydrated, and my whole body desperately thirsty.
Suddenly I see fresh sugarcane juice being made, in one of those ubiquitous “prehistoric” hand-carts, sugarcane is being crushed between two wooden rollers, a hardy man moving the overhead handle round and round, till the sugarcane is fully drained of its juice. In between he presses in pieces of ginger and juicy lemon with the sugarcane, and goes round and round extracting the last drop, and soon in my hand I have a tall glass of cool frothy sugarcane juice.
I sip. Close my eyes to heighten my inner senses.
Ah! So soothing. Stimulatingly refreshing and revaitalizing. Blissfully ambrosial, like nectar. A real thirst quenching elixir.
The sugarcane juice is very very lip-smackingly yummy, the ginger and lemon add a zesty tang to the deliciously sweet taste, every sip fortifying, invigorating, revitalizing, and soon I feel delightfully perked up, rejuvenated, and in the best of spirits.
Let me tell you one thing – you get the best sugarcane juice in Pune – no doubt about it. I have had sugarcane juice all over, but nothing can beat the sheer quality and lovely heavenly taste of the sugarcane juice get in Pune.
You don’t believe me! Okay, just go across to Shanipar in the heart of Pune and check out a fresh glass of sugarcane juice at Murlidhar Rasvanti Gruha [Established 1947], or at any renowned “raswanti gruha” or “usa che gurhal” in Pune and you will know what I am talking about. Maybe it’s got to do with the quality of sugarcane, maybe it’s the ginger and lemon that do the trick.
Well the “smart” youngsters of today may consider it infra dig to drink sugarcane juice and prefer colas, but for me – I love fresh tangy refreshing sugarcane juice anytime.
They say sugarcane juice is healthy, strengthens your organs like your brain, heart, stomach, kidneys, eyes and sex organs, has plenty of protein and iron, prevents sore throat, cold and flu, and is a panacea for many ills, but I don’t know all that – I just love a tall cool restorative glass of sugarcane juice on a hot dry afternoon.
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com/
vikramkarve@sify.com
Wednesday, February 18, 2009
GREEN CHILLI ICE CREAM - Appetite for a Stroll
APPETITE FOR A STROLL
GREEN CHILLI ICE CREAM
by
VIKRAM KARVE
[ An excerpt from my book APPETITE FOR A STROLL
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indianexpress.com/story/358363.html ]
It’s been a long long time since I’ve relished a bowl of “Green Chilli Ice Cream” but the zestful stimulating taste still lingers on my tongue.
Never before had I enjoyed eating ice cream so much. It was indeed a unique and passionate eating experience. Let me tell you about it.
I love ice cream. A friend of mine told me that there is a place opposite the Chowpatty Sea Face in Mumbai India that serves “green chilli” ice cream. I didn’t believe him. I have savored myriad flavours of ice cream but “green chilli ice cream” seemed a bit far fetched. On questioning, my friend confessed that he had only heard about it, not eaten it himself.
The very concept of green chilli ice cream whetted my curiosity so much that at sunset I was standing in front of Bachelorr’s (that’s the spelling on the menu card) Ice Cream and Juice Stall, my appetite fully stimulated by a long brisk walk.
It was there on the menu card – Green Chilli Ice Cream. I ordered it and walked with the bowl to a lonely bench nearby to enjoy the eating experience in glorious solitude.
The ice cream looks a creamy pink (not chilli green as I had expected it to be).
I close my eyes and smell the ice cream – a nice sweet milky fragrance, a bit fruity; certainly no trace of the piquant penetrating sting of chillies.
With a tremor of trepidation I spoon a bit of the green chilli ice cream on my tongue.
My taste buds are smothered by a sweet mellifluous sensation as the cold creamy ice cream starts melting on my tongue. I am disappointed, feel conned – it seems it was just hype. This is run of the mill stuff. Or is it?
Wait a moment!
As the ice cream melts away I suddenly feel a sharp piercing fiery taste that sizzles my tongue, stings through my nose and penetrates my brain. My tongue is on fire and, like instant firefighting, I instinctively spoon a blob of ice cream onto my tongue.
The cool ice cream quenches my burning tongue with its almost ambrosial taste but the moment it melts away I am zipped like a rocket with the sharp punch of the green chillies.
So that was the art of eating green chilli ice cream. Hot and cold. Scorch and quench. Sting and soothe. Contrasting sensations. Like Alternating Current.
Sharp tangy kicks burning through the cool syrupy sweetness till your system is fully perked up. And a trace of the biting tangy flavour of the green chilli remains within me for a long long time as I walk away.
Green Chilli Ice Cream doesn’t satiate – it excites, stimulates, gives you a “kick”, zests you up. It’s a truly passionate delight. I searched for it everywhere in Pune, but couldn’t get it.
So I’ll have to wait for my next trip to Mumbai to enjoy my favourite zesty ice cream again! Bachelorr’s has many other exciting and different flavors too, but I love Green Chilli.
Dear fellow Foodies, the next time you are in Mumbai, after your busy hectic day, head for Chowpatty at midnight and relish a bowl of green chilli ice cream.
And do let us know how you enjoyed the experience!
And if you want to relish more such delicious foodie adventures why don’t you read my book APPETITE FOR A STROLL – to know more just click the links below:
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
Happy Eating!
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com/
http://www.linkedin.com/in/karve
http://www.ryze.com/go/karve
mailto:vikramkarve@sify.com
mailto:vikramkarve@hotmail.com
GREEN CHILLI ICE CREAM
by
VIKRAM KARVE
[ An excerpt from my book APPETITE FOR A STROLL
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indianexpress.com/story/358363.html ]
It’s been a long long time since I’ve relished a bowl of “Green Chilli Ice Cream” but the zestful stimulating taste still lingers on my tongue.
Never before had I enjoyed eating ice cream so much. It was indeed a unique and passionate eating experience. Let me tell you about it.
I love ice cream. A friend of mine told me that there is a place opposite the Chowpatty Sea Face in Mumbai India that serves “green chilli” ice cream. I didn’t believe him. I have savored myriad flavours of ice cream but “green chilli ice cream” seemed a bit far fetched. On questioning, my friend confessed that he had only heard about it, not eaten it himself.
The very concept of green chilli ice cream whetted my curiosity so much that at sunset I was standing in front of Bachelorr’s (that’s the spelling on the menu card) Ice Cream and Juice Stall, my appetite fully stimulated by a long brisk walk.
It was there on the menu card – Green Chilli Ice Cream. I ordered it and walked with the bowl to a lonely bench nearby to enjoy the eating experience in glorious solitude.
The ice cream looks a creamy pink (not chilli green as I had expected it to be).
I close my eyes and smell the ice cream – a nice sweet milky fragrance, a bit fruity; certainly no trace of the piquant penetrating sting of chillies.
With a tremor of trepidation I spoon a bit of the green chilli ice cream on my tongue.
My taste buds are smothered by a sweet mellifluous sensation as the cold creamy ice cream starts melting on my tongue. I am disappointed, feel conned – it seems it was just hype. This is run of the mill stuff. Or is it?
Wait a moment!
As the ice cream melts away I suddenly feel a sharp piercing fiery taste that sizzles my tongue, stings through my nose and penetrates my brain. My tongue is on fire and, like instant firefighting, I instinctively spoon a blob of ice cream onto my tongue.
The cool ice cream quenches my burning tongue with its almost ambrosial taste but the moment it melts away I am zipped like a rocket with the sharp punch of the green chillies.
So that was the art of eating green chilli ice cream. Hot and cold. Scorch and quench. Sting and soothe. Contrasting sensations. Like Alternating Current.
Sharp tangy kicks burning through the cool syrupy sweetness till your system is fully perked up. And a trace of the biting tangy flavour of the green chilli remains within me for a long long time as I walk away.
Green Chilli Ice Cream doesn’t satiate – it excites, stimulates, gives you a “kick”, zests you up. It’s a truly passionate delight. I searched for it everywhere in Pune, but couldn’t get it.
So I’ll have to wait for my next trip to Mumbai to enjoy my favourite zesty ice cream again! Bachelorr’s has many other exciting and different flavors too, but I love Green Chilli.
Dear fellow Foodies, the next time you are in Mumbai, after your busy hectic day, head for Chowpatty at midnight and relish a bowl of green chilli ice cream.
And do let us know how you enjoyed the experience!
And if you want to relish more such delicious foodie adventures why don’t you read my book APPETITE FOR A STROLL – to know more just click the links below:
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o
Happy Eating!
VIKRAM KARVE
Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com/
http://www.linkedin.com/in/karve
http://www.ryze.com/go/karve
mailto:vikramkarve@sify.com
mailto:vikramkarve@hotmail.com
Sunday, January 04, 2009
A SOUL STIRRING DINNER DATE
A Memorable Dinner Date in 2008
A SOUL STIRRING EVENING
By
VIKRAM KARVE
Falling in love?
Wondering where to go on that crucial Foodie First Date in Pune?
Try “Soul”.
We had a truly soul stirring evening at Soul on a warm Sunday evening last summer. Let me tell you about it.
It’s easy to get to Soul – just drive down North Main Road in Koregaon Park and turn into ABC Farms to your left, let the valet park your car and walk straight ahead into the lovely ambience of Soul.
The surroundings are green, natural, with trees – wonder why they’ve put a cover over the top of the dining area – dining under the clear night sky is much more pleasurable and romantic.
You may find the place full, like we did, even though we reached as early as eight.
There is a mini golf course to keep you occupied while you wait for your table, or you can sit at the impressive well stocked bar, like I did, sipping deliciously soothing “mocktail” Virgin Pina Colada. I am sure I would have sampled something more potent and exciting from their ample cocktail repertoire in my heyday!
I look around the truly contrasting cosmopolitan crowd – young “table-for-two” lovey-dovey couples having a tender romantic candle-lit dinner, a boisterous group celebrating a birthday, lively friends spiritedly wining and animatedly dining and happy families thoroughly enjoying themselves.
The ambience is wonderfully friendly and relaxing – generous use of wood, wrought iron chairs, candle-lit tables – a rather alluring charming atmosphere in natural verdant surroundings.
Soon we sit comfortably at a table, and as if on cue, the music starts – one of my favourite golden oldies.
I listen with rapt attention, lose myself in the nostalgic music, feel rejuvenated, and as the song ends I realize that my vivacious “date” has already ordered Soul Kebab, Rogan Josh, Chicken Makhani and Naan.
I browse through the tempting Italian delicacies on the menu and look at her in mute supplication, but the lovely young lady sitting opposite me is not moved and closes the issue in her typical peremptory manner “My friend told me that the Soul Kebab and Indian dishes are good here!” Period!
The Soul Kebab is indeed really good – in fact it is superb – a really creative innovation I’ve not had anywhere else – a spicy Mutton Seekh Kebab encased in delicious breast of chicken wrap. I wish they’d serve a more generous plateful as the small pieces of Kebab dunked in the tangy green chutney vanish in a jiffy.
The Rogan Josh, Butter Chicken [Chicken Makhani] and Naan arrive.
“Rogan Josh must always be eaten with rice!” I affirm to my foodie companion.
She looks at me curiously, and orders steamed rice, and while it arrives, I dig into the Butter Chicken.
The Butter Chicken looks good and tastes good.
This preparation is in the same league as the celebrated Butter Chicken I’ve relished at the famous original Moti Mahal of Daryaganj and at Gaylord in Churchgate.
The soft Naan drenched in the lip-smacking creamy gravy scintillates my taste buds.
She wants a Roomali Roti. “Sorry,” says the waiter, “No Roomali Roti, only Roti and Naan, there is a shortage of staff.”
She frowns in disbelief. A pity! A real pity for a posh restaurant; but at least they are honest about it!
I look at the Rogan Josh. I am disappointed. It doesn’t look like Rogan Josh, so I ask the waiter whether he’s brought Mutton Masala or some other mutton curry dish instead, maybe, owing to shortage of staff, but he confirms that the thick greenish brown gravy with rather muddy coloured chunks of meat is indeed “Rogan Josh”.
Authentic Rogan Josh is the most visually appealing, passionately tempting and appetizing dish which makes your mouth water and entices you to eat it. I feel it is vital that food must look good, for we “eat” our food twice – first we eat with our eyes, then with our tongues.
I taste the gravy – yes, distinctive taste of pure ghee is clearly discernible and this locally improvised version of Rogan Josh seems quite tasty, the mutton is well cooked and succulent, a decent passable mutton dish, certainly not superb.
We eat our meal slowly, enjoying the delightful music.
It is “open mike” night and spontaneous spur-of-the-moment singers from the diners, egged on by active participation from one and all, enliven, and almost electrify, the atmosphere.
It’s good, real good, a truly unforgettable soul-stirring dining experience.
Wish we could have enjoyed the exhilarating environment much longer, but there are people waiting for a table, and the dessert menu hasn’t much to offer, so off we go to our favourite place for a late night dessert.
I’m glad we visited Soul. It’s good, real good; we thoroughly enjoyed ourselves, good reasonably priced food, invigorating music, breathtaking ambience, a truly unforgettable soul-stirring dining experience.
Dear Reader, if you enjoyed reading this, and want to read some more about my foodie adventures, do read APPETITE FOR A STROLL:
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
Happy Eating in 2009.
VIKRAM KARVE
Copyright © Vikram Karve 2008
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com
http://www.linkedin.com/in/karve
http://www.ryze.com/go/karve
vikramkarve@sify.com
A SOUL STIRRING EVENING
By
VIKRAM KARVE
Falling in love?
Wondering where to go on that crucial Foodie First Date in Pune?
Try “Soul”.
We had a truly soul stirring evening at Soul on a warm Sunday evening last summer. Let me tell you about it.
It’s easy to get to Soul – just drive down North Main Road in Koregaon Park and turn into ABC Farms to your left, let the valet park your car and walk straight ahead into the lovely ambience of Soul.
The surroundings are green, natural, with trees – wonder why they’ve put a cover over the top of the dining area – dining under the clear night sky is much more pleasurable and romantic.
You may find the place full, like we did, even though we reached as early as eight.
There is a mini golf course to keep you occupied while you wait for your table, or you can sit at the impressive well stocked bar, like I did, sipping deliciously soothing “mocktail” Virgin Pina Colada. I am sure I would have sampled something more potent and exciting from their ample cocktail repertoire in my heyday!
I look around the truly contrasting cosmopolitan crowd – young “table-for-two” lovey-dovey couples having a tender romantic candle-lit dinner, a boisterous group celebrating a birthday, lively friends spiritedly wining and animatedly dining and happy families thoroughly enjoying themselves.
The ambience is wonderfully friendly and relaxing – generous use of wood, wrought iron chairs, candle-lit tables – a rather alluring charming atmosphere in natural verdant surroundings.
Soon we sit comfortably at a table, and as if on cue, the music starts – one of my favourite golden oldies.
I listen with rapt attention, lose myself in the nostalgic music, feel rejuvenated, and as the song ends I realize that my vivacious “date” has already ordered Soul Kebab, Rogan Josh, Chicken Makhani and Naan.
I browse through the tempting Italian delicacies on the menu and look at her in mute supplication, but the lovely young lady sitting opposite me is not moved and closes the issue in her typical peremptory manner “My friend told me that the Soul Kebab and Indian dishes are good here!” Period!
The Soul Kebab is indeed really good – in fact it is superb – a really creative innovation I’ve not had anywhere else – a spicy Mutton Seekh Kebab encased in delicious breast of chicken wrap. I wish they’d serve a more generous plateful as the small pieces of Kebab dunked in the tangy green chutney vanish in a jiffy.
The Rogan Josh, Butter Chicken [Chicken Makhani] and Naan arrive.
“Rogan Josh must always be eaten with rice!” I affirm to my foodie companion.
She looks at me curiously, and orders steamed rice, and while it arrives, I dig into the Butter Chicken.
The Butter Chicken looks good and tastes good.
This preparation is in the same league as the celebrated Butter Chicken I’ve relished at the famous original Moti Mahal of Daryaganj and at Gaylord in Churchgate.
The soft Naan drenched in the lip-smacking creamy gravy scintillates my taste buds.
She wants a Roomali Roti. “Sorry,” says the waiter, “No Roomali Roti, only Roti and Naan, there is a shortage of staff.”
She frowns in disbelief. A pity! A real pity for a posh restaurant; but at least they are honest about it!
I look at the Rogan Josh. I am disappointed. It doesn’t look like Rogan Josh, so I ask the waiter whether he’s brought Mutton Masala or some other mutton curry dish instead, maybe, owing to shortage of staff, but he confirms that the thick greenish brown gravy with rather muddy coloured chunks of meat is indeed “Rogan Josh”.
Authentic Rogan Josh is the most visually appealing, passionately tempting and appetizing dish which makes your mouth water and entices you to eat it. I feel it is vital that food must look good, for we “eat” our food twice – first we eat with our eyes, then with our tongues.
I taste the gravy – yes, distinctive taste of pure ghee is clearly discernible and this locally improvised version of Rogan Josh seems quite tasty, the mutton is well cooked and succulent, a decent passable mutton dish, certainly not superb.
We eat our meal slowly, enjoying the delightful music.
It is “open mike” night and spontaneous spur-of-the-moment singers from the diners, egged on by active participation from one and all, enliven, and almost electrify, the atmosphere.
It’s good, real good, a truly unforgettable soul-stirring dining experience.
Wish we could have enjoyed the exhilarating environment much longer, but there are people waiting for a table, and the dessert menu hasn’t much to offer, so off we go to our favourite place for a late night dessert.
I’m glad we visited Soul. It’s good, real good; we thoroughly enjoyed ourselves, good reasonably priced food, invigorating music, breathtaking ambience, a truly unforgettable soul-stirring dining experience.
Dear Reader, if you enjoyed reading this, and want to read some more about my foodie adventures, do read APPETITE FOR A STROLL:
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
Happy Eating in 2009.
VIKRAM KARVE
Copyright © Vikram Karve 2008
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
http://vikramkarve.sulekha.com
http://www.linkedin.com/in/karve
http://www.ryze.com/go/karve
vikramkarve@sify.com
Friday, January 02, 2009
APPETITE FOR A STROLL
[Foodie Adventures, Simple Recipes, Authentic Value For Money Food in Mumbai and Pune and Musings on The Art of Eating]
By
VIKRAM KARVE
Please click the link and read the review of Appetite for a Stroll titled Food for Soul in the Indian Express [Pune] Sunday 7th September 2008
http://www.indianexpress.com/story/358363.html
expressonline book review
http://www.expressindia.com/latest-news/Food-for-soul/358363/
If you want to get the book just click the links below:
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
I am sure you will enjoy reading the book.
VIKRAM KARVE
[Foodie Adventures, Simple Recipes, Authentic Value For Money Food in Mumbai and Pune and Musings on The Art of Eating]
By
VIKRAM KARVE
Please click the link and read the review of Appetite for a Stroll titled Food for Soul in the Indian Express [Pune] Sunday 7th September 2008
http://www.indianexpress.com/story/358363.html
expressonline book review
http://www.expressindia.com/latest-news/Food-for-soul/358363/
If you want to get the book just click the links below:
http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2
http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
I am sure you will enjoy reading the book.
VIKRAM KARVE
MALPUA and KHEER - A Delicious Winter Breakfast
Malpua & Kheer
by
VIKRAM KARVE
Whilst on my evening walk on ITI Road in Aundh Pune last winter I ducked into the basement of the Ozone Mall where I discovered a sweet shop called Kadhai. The voracious appetite created by the brisk walk and the tempting array of sweets and savouries on display made my mouth water and created an appetite in me, and I was wondering what to eat, when suddenly I discovered one of my favourite sweets “Malpua” displayed on the Menu Chart hung on the wall.
This was indeed a pleasant surprise [since I never imagined I would get Malpua in Pune] and brought back nostalgic mouth-watering memories of the delicious Malpua-Kheer we savoured and devoured with gusto as a nourishing wholesome breakfast after bouts of heavy exercise on cold winter Sunday mornings long back in Varanasi.
Those were indeed the good old gastronomic days of high calorie energizing winter breakfasts like Malpua-Kheer and piping hot Jalebi or Lavang Lata with freshly boiled thick creamy Doodh [Milk] dipped and eaten the same way as one eats khari biscuits with Irani Chai.
I asked for Malpua and Kheer, but there was no Kheer, so I ordered a plate of Malpua and eagerly put a piece of the rich brown syrupy Malpua in my mouth.
It was terrible – the Malpua tasted like boiled rubber drenched in sugar syrup. It did not melt in the mouth, or dissolve gracefully on the palate, but disintegrated into brittle fragments and left a stodgy aftertaste.
The soft fluffy succulent lusciousness, the sweet-sour tang of banana and curd fermentation, the spicy fragrance of cardamom, and most important, the distinctive taste and classic flavour of saunf [badishep] which is the hallmark of authentic Malpua, were conspicuous by their absence.
I was so disappointed that I called the “Maharaj” and asked him how he had managed to bungle and botch this exquisite delicacy and churn out this inexcusably appalling stuff masquerading as Malpua.
“Simple,” he said, “Boil enough Milk till it becomes Rabdi, mix in Maida and make a smooth batter, fry the pancakes in pure Ghee and soak in sugar syrup.”
“Just Milk and Maida? That’s not how you make Malpua,” I told him, “What about the Banana, Saunf, Cardamom, Spices, Coconut, Dry Fruit, Curds…?”
“This is the Rajasthani Style Malpua,” he said sheepishly and disappeared.
There are many versions of Malpua all over India – I have tasted the Rajasthani, Bengali, Karnataka, Maharashtrian, Gujarati, MP and UP versions.
Then there are improvisations like potato malpua, pineapple malpua, orange malpua et al.
There is also the inimitable, slurpy rich heavy duty invigorating and energizing hearty Malpua, braced and fortified with eggs, prepared in the evenings and nights during the holy month of Ramzan by Suleman Mithaiwala at Mohammed Ali Road near Minara Masjid in Mumbai. It is a meal in itself, but if you want you really want to do justice it is better to start off with Kababs, relish the Malpua, and top up with cool sweet soothing Phirnee.
Tell me, in which genre of cuisine should Malpua be classified? I’ll tell you – genuine Malpua is Bihari Cuisine. That’s right, no doubt about it, Malpua is a speciality of Bihar, like Khaja, and the best authentic Malpua is made Bihari Style, and this is how a Bihari friend of mine, an expert cook, taught me to make Malpua, long back.
Make a smooth batter with Maida, pinch of soda and salt, banana pulp, milk, cardamom [choti elaichi] pods and powder, a small pinch of nutmeg powder, freshly grated coconut, powdered and whole saunf, beaten curds and water. Beat well with your hands till the batter becomes light and fluffy. Cover and leave aside for an hour or more for a bit of fermentation.
Prepare 1:1 sugar syrup seasoned with cardamom and cloves. Sprinkle a little rosewater, saffron or essence, if you want. Keep the syrup hot, at least warm, to facilitate easy ingress into the malpua and to keep it soft and succulent.
Now mix and whip well with your hands, adding water if required, to get a smooth batter of pouring consistency, and deep-fry the pua [pancake] in pure ghee till nice and brown, soft and cooked, not too crisp. When ready take out the fried pua , drain excess ghee, and dip the pua in the hot sugar syrup completely for a minute to enable just enough permeation but obviate over-sogginess. With the sugar syrup absorbed, the pua has now become malpuaand is ready to be eaten with deliciously sweet lip smacking Kheer. [Now don’t tell me you don’t know how to make delicious Kheer!]
Malpua must be eaten with Kheer.
This is not a dessert, a pudding, or a snack, but a complete nourishing breakfast in its entirety. The luscious wholesome combination is heavenly and you will be overwhelmed with a wonderful feeling of blissful satiation.
Dear Fellow Foodie - Start day with Malpua and Kheer and you'll have a yummy sweet finger licking experience - you can take my word for it!
VIKRAM KARVE
Copyright © Vikram Karve 2008
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
vikramkarve@sify.com
http://vikramkarve.sulekha.com
by
VIKRAM KARVE
Whilst on my evening walk on ITI Road in Aundh Pune last winter I ducked into the basement of the Ozone Mall where I discovered a sweet shop called Kadhai. The voracious appetite created by the brisk walk and the tempting array of sweets and savouries on display made my mouth water and created an appetite in me, and I was wondering what to eat, when suddenly I discovered one of my favourite sweets “Malpua” displayed on the Menu Chart hung on the wall.
This was indeed a pleasant surprise [since I never imagined I would get Malpua in Pune] and brought back nostalgic mouth-watering memories of the delicious Malpua-Kheer we savoured and devoured with gusto as a nourishing wholesome breakfast after bouts of heavy exercise on cold winter Sunday mornings long back in Varanasi.
Those were indeed the good old gastronomic days of high calorie energizing winter breakfasts like Malpua-Kheer and piping hot Jalebi or Lavang Lata with freshly boiled thick creamy Doodh [Milk] dipped and eaten the same way as one eats khari biscuits with Irani Chai.
I asked for Malpua and Kheer, but there was no Kheer, so I ordered a plate of Malpua and eagerly put a piece of the rich brown syrupy Malpua in my mouth.
It was terrible – the Malpua tasted like boiled rubber drenched in sugar syrup. It did not melt in the mouth, or dissolve gracefully on the palate, but disintegrated into brittle fragments and left a stodgy aftertaste.
The soft fluffy succulent lusciousness, the sweet-sour tang of banana and curd fermentation, the spicy fragrance of cardamom, and most important, the distinctive taste and classic flavour of saunf [badishep] which is the hallmark of authentic Malpua, were conspicuous by their absence.
I was so disappointed that I called the “Maharaj” and asked him how he had managed to bungle and botch this exquisite delicacy and churn out this inexcusably appalling stuff masquerading as Malpua.
“Simple,” he said, “Boil enough Milk till it becomes Rabdi, mix in Maida and make a smooth batter, fry the pancakes in pure Ghee and soak in sugar syrup.”
“Just Milk and Maida? That’s not how you make Malpua,” I told him, “What about the Banana, Saunf, Cardamom, Spices, Coconut, Dry Fruit, Curds…?”
“This is the Rajasthani Style Malpua,” he said sheepishly and disappeared.
There are many versions of Malpua all over India – I have tasted the Rajasthani, Bengali, Karnataka, Maharashtrian, Gujarati, MP and UP versions.
Then there are improvisations like potato malpua, pineapple malpua, orange malpua et al.
There is also the inimitable, slurpy rich heavy duty invigorating and energizing hearty Malpua, braced and fortified with eggs, prepared in the evenings and nights during the holy month of Ramzan by Suleman Mithaiwala at Mohammed Ali Road near Minara Masjid in Mumbai. It is a meal in itself, but if you want you really want to do justice it is better to start off with Kababs, relish the Malpua, and top up with cool sweet soothing Phirnee.
Tell me, in which genre of cuisine should Malpua be classified? I’ll tell you – genuine Malpua is Bihari Cuisine. That’s right, no doubt about it, Malpua is a speciality of Bihar, like Khaja, and the best authentic Malpua is made Bihari Style, and this is how a Bihari friend of mine, an expert cook, taught me to make Malpua, long back.
Make a smooth batter with Maida, pinch of soda and salt, banana pulp, milk, cardamom [choti elaichi] pods and powder, a small pinch of nutmeg powder, freshly grated coconut, powdered and whole saunf, beaten curds and water. Beat well with your hands till the batter becomes light and fluffy. Cover and leave aside for an hour or more for a bit of fermentation.
Prepare 1:1 sugar syrup seasoned with cardamom and cloves. Sprinkle a little rosewater, saffron or essence, if you want. Keep the syrup hot, at least warm, to facilitate easy ingress into the malpua and to keep it soft and succulent.
Now mix and whip well with your hands, adding water if required, to get a smooth batter of pouring consistency, and deep-fry the pua [pancake] in pure ghee till nice and brown, soft and cooked, not too crisp. When ready take out the fried pua , drain excess ghee, and dip the pua in the hot sugar syrup completely for a minute to enable just enough permeation but obviate over-sogginess. With the sugar syrup absorbed, the pua has now become malpuaand is ready to be eaten with deliciously sweet lip smacking Kheer. [Now don’t tell me you don’t know how to make delicious Kheer!]
Malpua must be eaten with Kheer.
This is not a dessert, a pudding, or a snack, but a complete nourishing breakfast in its entirety. The luscious wholesome combination is heavenly and you will be overwhelmed with a wonderful feeling of blissful satiation.
Dear Fellow Foodie - Start day with Malpua and Kheer and you'll have a yummy sweet finger licking experience - you can take my word for it!
VIKRAM KARVE
Copyright © Vikram Karve 2008
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
vikramkarve@sify.com
http://vikramkarve.sulekha.com
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