The UMAMI experience

MOUTHWATERING PUNE MEMORIES

Eating Out at Polka Dots

By 

VIKRAM KARVE

From my Foodie Archives: 

Mouthwatering Memories of a Memorable Meal we savoured more than two years ago at a café in Aundh Pune called Polka Dots…. I hope the cute little eatery is still going strong and is as good as it was then…

  

Hi, dear fellow Foodie. Have you noticed that as you roll your food on your tongue its taste changes and flavour varies as the food interacts with different regions of your tongue?

The Tongue Map – have you ever heard of it…?

Yes…? That’s good…so you know all about the Tongue Map – taste buds on some parts of the tongue respond to certain flavours, while taste buds on other parts are sensitive to other flavours. The taste buds for "sweet" are on the tip of the tongue; the "salt" taste buds are on either side of the front of the tongue; "sour" taste buds are behind this; and "bitter" taste buds are way in the back.

You don’t believe me; you think I’m pulling a fast one, do you…?

Then try this – take something real yummy, delicious, which is a symbiosis, a medley of various scrumptious tastes, like Chicken Teriyaki, and place it on your tongue.

Once you feel the food on your tongue, close your eyes.

Yes, you must close your eyes to heighten your awareness, your mindfulness.

Now focus inwards to accentuate your gustatory, kinaesthetic and olfactory sensations and gently press the rich juicy scrumptious chicken teriyaki with your palate on the tip of your tongue and notice how its sweetness enhances, then slowly roll the soft tender succulent chicken teriyaki on the backwards and relish the tangy sweetish-sourness, the inimitable sweet and sour flavour – further back – a tinge of delicious subtle bitter flavour – and as you move the delectable melange forward on the sides of your tongue, soak up the tingling vitalizing scrummy saltiness.

Eat on, and soon you’ll experience that intense lip-smacking luscious flavoursome savouriness of Umami – the “fifth” flavour…!

Wondering where you’ll get that delicious Chicken Teriyaki in Pune…?

Try Polka Dots.

It is a cute little eating place in Aundh.

Just drive on DP Road past Parihar Chowk and soon you’ll find Polka Dots to your left.

Polka Dots is a covered outdoor café with airy seating on the sides of a house, the cooking area towards the rear. If you have a choice, select a table towards the entrance, away from the kitchen. (I do like to see my food being cooked in front of me, but to be overwhelmed by meaty odours and stifling hot oily vapours is another thing altogether…!)

The cosmopolitan crowd is a delightful assortment of young IT nerds, joyful families, eager students, lovey-dovey couples, lonesome singles, relaxed senior citizens, the high-falutin, the restless achievers, panoply of people – but foodies one and all…!

There is no wine, no beer, no spirits – that’s good – Polka Dots is a clean well lighted place with quick turnover and the focus is on eating, not drinking.

The menu is confusing – it features vignettes of all types of cuisine, a potpourri of dishes from around the world, so one can’t really classify the genre of this eating place.

So let’s call it a “multicuisine” café.

The Shepherd’s Pie is the pièce de résistance of this café – a wholesome, nourishing and delicious baked delight of melt-in-the-mouth mutton mince, mashed potato, vegetables topped with melted cheese. A visit to Polka Dots is incomplete without their signature Shepherd’s Pie.

My daughter loves the fish and chips here – crisp British style fried pomfret with piping hot potato chips and tartar sauce. The Chicken Corden Blue served at Polka Dots is truly excellent too – succulent breast of chicken in a bed of mint flavoured mashed potatoes drenched in delicious sauce is exquisite.

My son’s favourite is the scrumptious Chicken Roast which is of the same standard as the inimitable Roast Chicken I used to relish at the Sassanian Boulangerie near Metro in Mumbai.

My darling wife, a pure vegetarian, looks through the menu confused, in a quandary, wondering what to order. The waiter suggests vegetarian corn and jalapeno and though my wife diplomatically says it’s okay the expression on her face speaks otherwise.

If you are a vegetarian, Polka Dots doesn’t have anything special to offer.

Skip the Indian Cuisine too – the curries, the gravies and the biryanis – they are barely passable and probably put on the menu for those who aren’t sure what they want to eat and don’t want to experiment. 

We decide to indulge ourselves – my daughter suggests a Chicken Teriyaki.

I order it and wonder what it will taste like. The Chicken Teriyaki is superb – its exciting umami taste zestfully titillates my taste buds – a truly delicious experience.

You know what Umami is, isn’t it…? It is the fifth taste - Sweet, Sour, Salty, Bitter, Umami – just savour a Teriyaki and you’ll know what umami is…!

Polka Dots has a very tempting array of desserts which you can feast your eyes on in the cool-case at the entrance – may favourites are the walnut fudge ice cream, blueberry pie and tiramisu – a luscious end to a delicious meal.

You’ll find a board listing the day’s specials and it’s worth trying them out. In fact, most of the non-vegetarian Continental, Italian, Mexican and South East Asian dishes are worth trying – not a very exciting place for vegetarians and Indian Cuisine though.

If you love a potpourri of cuisine from around the world and want to have an unhurried relaxed meal with your family, friends or loved ones in cosy ambience try Polka Dots. You may find it a bit expensive, but it’s okay once in a while. It’s best to go in the evenings, as the place may be stifling hot in the afternoons. You may have to wait a bit, and parking may be a problem, but the delectable food will make up for it all.

So Dear Reader and Fellow Foodie – if you happen to be in Pune and somewhere near Aundh and are in a mood for some good food; why don’t you visit the place and tell us if you liked it…

VIKRAM KARVE 

Copyright © Vikram Karve 2010

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.  

VIKRAM KARVE educated at IIT Delhi, ITBHU and The Lawrence School Lovedale, is an Electronics and Communications Engineer by profession, a Human Resource Manager and Trainer by occupation, a Teacher by vocation, a Creative Writer by inclination and a Foodie by passion. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles in magazines and journals for many years before the advent of blogging. His delicious foodie blogs have been compiled in a book "Appetite for a Stroll". Vikram lives in Pune with his family and pet Doberman girl Sherry, with whom he takes long walks thinking creative thoughts. 

Vikram Karve Creative Writing Blog - http://vikramkarve.sulekha.com

Academic Journal Vikram Karve – http://karvediat.blogspot.com

Professional Profile of Vikram Karve - http://www.linkedin.com/in/karve 

Email: vikramkarve@sify.com
Foodie Book:  Appetite for a Stroll  

MOUTHWATERING MUMBAI MEMORIES FOODIE TRAIL PRAWN KOLIWADA

MOUTHWATERING MUMBAI MEMORIES

FOODIE TRAIL

PRAWN KOLIWADA

By  

VIKRAM KARVE 

From my Foodie Archives

Mouthwatering Memories of a foodie adventure I enjoyed three years ago in Mumbai

 

You must have noticed a dish called “Fish Koliwada” or “Prawn Koliwada” on the menu cards of many restaurants.

Recipe books too feature “Koliwada” recipes, and I’ve observed a few eateries featuring “Koliwada” in their names.

But have you gone to the one and only Sion-Koliwada (in Mumbai) from which these yummy seafood delicacies derive their names and actually tasted the genuine Koliwada style cuisine over there?

You haven’t...?

Doesn’t matter.

Come with me on a Foodie Trail.

I’ll take you on a gastronomical trip to Sion Koliwada in Mumbai and, together, let us sample and relish the authentic Koliwada seafood delights on offer.

 

To get there, just drive straight down Shahid Bhagat Singh Road from the Museum. Drive past Horniman Circle, Town Hall, Reserve Bank, GPO, Yellow gate, Dockyard Road Reay Road, Sewree and Wadala railway stations on the Harbour Line Stations. The road will keep changing its name – D’Mello, Barrister Nath Pai, RA Kidwai, Char Rasta – and when it ends at Sion, turn right before the flyover, drive past Shanmukhananda Hall, and when you reach a T-junction, in front of you will see Hazara Restaurant – our destination.

Alternatively take the Harbour line train to GTB Nagar, ask around, walk through the hustle-bustle and cacophony, and then let your nose guide you to Koliwada and Hazara.

 

At the entrance to Hazara you will find heaps of marinated prawns and various types of fish of the season, like pomfret, rawas, surmai.

You can have your seafood deep-fried in the huge kadhai of boiling oil or have it roasted on the coal grill or tandoor. You may see a few pieces of marinated chicken, but ignore them; at Koliwada you’re going to focus on seafood!

 

Every good eatery has a signature dish (unless it’s one of those ubiquitous run-of-the-mill eateries proliferating all over the place which serve such uninspiring pedestrian fare that they are certainly not worth visiting).

You must “plan” your “eat” and know what to relish in a particular restaurant and then “eat” your “plan”.

 

It’s comical to see people eating “Chinese” at Irani, Mughlai and pure vegetarian Gujju and Udipi Restaurants and vegetarian dishes at Baghdadi, Olympia and Bade Mian. I’ve almost split my sides seeing a guy trying to order a pizza at Mathura Dairy Farm when there are excellent pizzerias in the vicinity at Churchgate.

 

Whenever I go to a restaurant I make sure I eat the specialty cuisine of the place. If I don’t know, I look around to see what the regular patrons are savoring, and I ask someone knowledgeable, a connoisseur, or even a waiter!

 

The signature dish of Hazara is Prawns Koliwada. Legend has it that Prawns Koliwada was invented here. You order by weight, half a kilo for two is ample, and watch the prawns sizzle, crackle and dance in the hot oil. I love watching my food being made in front of me.

 

You go inside. You can either sit with the drinking types on the congested, crammed, smoky and noisy ground floor, but it’s best to sit comfortably in the “air conditioned” mezzanine floor where you can watch the goings on below while enjoying your food.

The lip-smacking prawns are crisp, crunchy, scrumptious and zesty – truly exquisite!

Once you have savored Prawn Koliwada at Hazara you'll appreciate the difference between authentic “Prawn Koliwada” and the stuff they serve you at various eateries.

 

Next, let’s have a roasted tandoori pomfret. It looks temptingly appetizing, and as expected, it’s excellent.

 

But the surprise piece de resistance is the succulent melt-in-the-mouth Rawas Koliwada. It tastes blissfully delicious. You close your eyes and let the generous piece of Rawas fish disintegrate, melt and dissolve on your tongue, and let yourself be transported to seventh heaven.

 

At Hazara, you eat only seafood – don’t make the mistake of ordering anything else unless you want to ruin your meal.

And don’t be tempted to order a “quarter” of booze or a beer, which you will find many others doing.

It would be sacrilege to dull your taste buds and “wash down” such magnificent ambrosial seafood delicacies, when you can mindfully savor each and every morsel.

 

Build up an appetite, and head for Hazara to enjoy exquisite incomparable authentic seafood, Koliwada style. I went there long back, more than three years ago, and I wonder if it is still the same. If you happen to be a Foodie in Mumbai, why don’t you try it out and tell us… Let us know how you enjoyed the eating experience and revive our mouth-watering memories…!

 

Happy Eating…!  

 

VIKRAM KARVE

Copyright © Vikram Karve 2010

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

 An excerpt from my book APPETITE FOR A STROLL comprising my Foodie Adventures

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

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eating out in Pune - maharashtrian thali at Shreyas Siddhi

A Delicious Maharashtrian Thali in Pune

PUNERI MAHARASHTRIAN FEAST AT SHREYAS SIDDHI

By 

VIKRAM KARVE

 

 

 

On the 30^th of May, a Sunday, we celebrated our 28th Wedding Anniversary, and celebrated it with a sumptuous family meal, as always, for the past few years, with a hearty delicious pure vegetarian Maharashtrian Thali at Shreyas Siddhi, the airconditioned swanky branch of the original Shreyas on Apte Road near Deccan Gymkhana in Pune.

If you are a true-blue Punekar, I am sure you know all about Shreyas and have savoured the delicious dining experience I am about to describe.

Nowadays, I prefer their branch called Shreyas Siddhi near Swar Gate on Satara Road not only due to its proximity to my home but mainly because of the excellent ambience which facilitates relaxed fulfilling family dining in cool comfort.  

One of my notable marital achievements is that I have managed to transform my darling wife into an avid [or should I say voracious] foodie. Now this is quite a remarkable feat considering that she hardly ever ate anything or never even noticed what she was eating when we first met…in fact earlier she used to eat to survive, now saying that she lives to eat maybe “in extremis” but she certainly has developed a penchant for good food and relishes a tasty hearty meal.
  

Outside the restaurant, in the covered patio, hungry patrons wait patiently for their turn. Maybe they want to make you wait for your food and help build up an appetite and they believe in the adage that if you truly want to enjoy good food you must build up an appetite for it.

The moment you enter the cool confines of Shreyas Siddhi you are greeted by the glorious spectacle of devoted foodies enjoying their food with rapt attention and divine expressions of satiation.

You are guided to a table and you sit down. There is already a sparkling clean taat with vatis in front of you. There is no menu card and no need for you to waste your time and effort wondering what to order. The waiters will immediately start serving and filling up your plate. You go to Shreyas to eat their delectable and matchless thali, and if you so desire, you can have a sweet dish like Gulab Jam, Modak, Fruit Salad, Basundi, Aamras or Amrakhand to accompany.

 

The fare varies, and on our latest visit for lunch this Sunday, there was the inimitable ambrosial Aloo Chi Bhaji, excellent Matki Usal, Soothing Soul Kadhi, delicious Umti, zesty Batata Bhaji, Soft melt-in-the-mouth Surali Chya Wadya, Soft Chappaties, Puris, Veg Pulao, Rice with Waran and a liberal topping of pure ghee, Rich Masale Bhat, and the usual Koshimbir, Chutney, Papad, with cool refreshing taak (buttermilk) to wash down the meal.

My darling wife relished her mandatory steamed ukdi cha modak with pure ghee and my son polished off a lip smacking basundi - I tasted both - simply superb!

You can eat to your heart's content – “annapurna” as they say – as all the dishes, everything, is unlimited. And as a grand finale to the fulfilling meal they serve a very refreshing Vida (paan) to enhance the intoxicating sensation you will feel after relishing this magnificent meal.

Did I say “intoxication”?

Yes… intoxication…not the alcoholic kind, but non-alcoholic intoxication at its best. If you truly want to savor this delicious pure vegetarian cuisine, you must build up an appetite for it, and don’t make the mistake of ruining your experience by having a pre-meal appertif before you start off for the place. I think that’s true for all gourmet food, isn't it…?

 

I will not try and describe the delicious dishes. I cannot. Words fail me to recreate the pristine impeccable flavors, aromas, textures and tastes. It’s unmatched delectable top-quality authentic Puneri Maharashtrian cuisine at its best. It’s an “unlimited” meal and you can feast and satiate yourself to your heart’s content.

 

If you are in Pune, or the next time you visit Pune, have a delicious unforgettable meal at Shreyas. It is truly value for money authentic cuisine, a hundred and forty rupees for a thali (they give a discount for senior citizens too). Do have a meal at Shreyas. You will carry with you mouthwatering memories of the delightful feast for a long long time.

 

 

VIKRAM KARVE

Copyright © Vikram Karve 2010

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 are interested in Good Food and believe in the adage: There is no greater love than the love of eating then I am sure you will like my foodie adventures book  Appetite for a Stroll

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

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vikramkarve@sify.com

TEA Pune Style

HOW TO "COOK" AMRUT TULYA CHAHA

 

By

VIKRAM KARVE

Pune is a Tea Town.

Yes, when I was a small boy, Pune [or Poona as it was known then] was a “TEA TOWN”.

During those days, in Pune, everyone drank tea, except some quirky upaas type aunts who always insisted on sweet milky jaiphal spiced coffee and were “fasting” most of the time on yummy delicacies like Sabudana Khichadi and Wade, Rajgire, waryache tandul, healthy fruits, nourishing milk, calorie-rich pure ghee sweets and similar lip-smacking upasasache padartha.

By the way DALDA, quite popular in those days, made from hydrogenated oils was quite mysteriously “permitted” for upaas as it was considered to be “ghee”.

At home, tea was made in typical Puneri manner as described in my previous blog post recipe  A Cup of Delicious Tea

Outside your home, there were chiefly two types of tea for the laidback discerning gourmet Punekar to relish – AMRUT TULYA CHAHA at the ubiquitous Amruttulya Tea Shops at every nook and corner of Pune, and the peerless IRANI CHAI served by the numerous Irani Restaurants all over Pune city and camp like Café Naaz, Lucky, Good Luck, Volga etc. Indeed Amrut tulya Chaha and Irani Chai are an important aspect of the culinary heritage of Pune.

Irani Chai is the most rejuvenating beverage I have ever had. They keep the steaming rich tea brew and hot milk in separate containers and mix it in just the right proportion to get the terrific inimitable gulabi Irani Chai.

Drench in a fresh soft bun-maska, place it on your tongue, and close your eyes – aren’t you in seventh heaven? Even a cup of piping hot Irani Tea by itself is sheer bliss. 

 

Of my favourite Irani Restaurants, Naaz, Lucky and many others have disappeared, and only Good Luck remains.

Amrut Tulya Chaha tea shops too are fast vanishing too like the one nearest to where I lived on Tilak Road in Sadashiv Peth in the 1960’s next to Ashok Bakery which also disappeared a few years ago. Further down the road past SP College towards Maharashtra Mandal there still exist the legendary Ambika and New Ambika Amruttulyas -- a friend of mine used to say that the morning tea was superb in one and the evening tea in the other.

It’s really sad. The culture of Pune is fast changing. The youngsters don’t drink tea anymore – it’s infra dig, isn’t it?

The young and the restless prefer Coffee. No, not the peaberry-plantation filter coffee served by the Udipi Restaurants which we used to love, but the expensive stylish international coffees served at posh Baristas, CCDs, and high-falutin coffee shops proliferating rapidly all over Pune.

Just imagine, the other day I couldn’t get a cup of decent tea in a multiplex, but there were plenty of varieties of coffee all around.

Hey, it seems I am rambling away and have gone off on a tangent, so let me not digress from our main topic – The Art of making Amrut Tulya Tea.

Amrut means Nectar, and Tulya means Comparable, so “Amrut Tulya” means “Comparable to Nectar” and indeed, true to its name, Amrut-Tulya Tea is comparable to nectar –  sweet, ambrosial, like the elixir of life!

I loved watching Amrut Tulya Chaha being prepared. Amrut Tulya Tea is not brewed in the traditional Tea service style. The Tea is “cooked” in front of you in a brass vessel and as the vessel ages it becomes “tastier” and tastier with time.

I love the “special” chaha.

Milk and water are boiled together, with plenty of sugar, masala [comprising crushed cardamom, ginger], and tea leaves, stirring continuously to make sure it doesn’t overflow.

Come, my dear Tea Lover, let me tell you how to make Amrut Tulya Chaha - The Art of making Tea – Pune Style. 

Assemble the following Ingredients for Two Cups of Amrut Tulya Tea “Special Chaha”.

If you live in Pune, get the famous CTC+OP “Family Mixture” Tea Powder from your favourite “Tea Depot” in the heart of Pune City. Or you may use some good Assam CTC Tea.

By the way, the acronyms are: CTC – Crush, Tear, Curl; OP – Orange Pekoe; BOP – Broken Orange Pekoe.

Full Cream Buffalo Milk [I like Chitale or Sane dairy]

Fresh Water

Sugar

Fresh Ginger Crushed [Better still you can crush the juicy fresh ginger with the chimta directly in the water-milk concoction to let the ginger juices flow out and blend in smoothly]

Cardamom – peel, crush and powder the pods

Before you start, dear reader, here is a note of caution: Please remember that Amrut Tulya Tea is not your traditional Masala Chai so please don’t add any Tea Masalas or spices like clove, cinnamon, black peppercorns or herbs like gavati chaha (lemon grass), tulsi leaves etc. and neither is it the “khada chamach” or “cutting” Chai so please don’t boil away to glory – remember, you must achieve Amrut Tulya Chaha of just the right consistency...!  

Now let us start “cooking” amrut tulya tea – we will make two cups, one for you and one for me.

In a brass vessel [or stainless steel, if you can’t get a brass vessel] mix one cup of water and one cup of milk.

Add four teaspoons of sugar.

Put on the stove on medium heat.

Squeeze in a bit of fresh crushed ginger and add a pinch of cardamom powder and the freshly crushed peel.

Lightly and lovingly stir the concoction, let it warm, and bring to a boil.

Smartly add two teaspoons of tea powder and keep stirring gently to ensure the boiling concoction does not spill over.

Keep boiling till the tea attains beautiful bright golden-orange colour – the moment you see a reddish tinge, give the heavenly brew a loving last stir, twirl the vessel, and sieve the Amrut Tulya Nectar Tea, your Special Chaha, directly into the cups.

You can drink it from the cup, or better still the saucer sucking and pulling in the yummy liquid with your lips and let it deliciously emulsify on your tongue for that heavenly elevating feeling.

Sip the delicious tea slowly and mindfully, roll it on your tongue, let it mingle in your palate, close your eyes, absorb, discern the flavour, the rich taste, relish every sip lovingly.

Amrut Tulya Chaha is truly lip-smacking tasty and soul-refreshing – blissful ambrosia, an experience of nectar – you can take my word for it.

Now you know why they call this refreshingly delicious and nourishing tea Amrut Tulya “comparable to Nectar” Chaha.

Cheers...!!! Enjoy your cup of special Amrut Tulya Nectar Tea.

VIKRAM KARVE

  

Copyright © Vikram Karve 2010

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

Appetite for a Stroll

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Shrewsbury - My Favourite Midnight Treat

MY FAVOURITE MIDNIGHT TREAT
By
VIKRAM KARVE

From my Foodie Archives
Mouthwatering Pune Memories
Shrewsbury Biscuit

It’s almost midnight and I’m sitting in glorious solitude on my favourite sofa in the living room watching a film on TV.

Wife and kids are fast asleep inside; only my pet dog Sherry lies curled up fast asleep on her “bed” near the door.

I tiptoe to the kitchen, pull out a tin from its secret hiding place, open it, take out my favourite midnight snack, and walk back to my sofa.

I have in front of me a Shrewsbury Biscuit from Kayani Bakery.

I look at the Shresbury Biscuit.

Embossed is the emblem of Kayani Bakery with the words Shrewsbury Kayani Bakery written all around. I smell the crisp appetizing biscuit.

Yes, I discern that unique aroma – the first test of a genuine Shrewsbury.

I take a bite.

Crunchy, crisp, scrumptious – words cannot describe the tempting taste, delectable lively flavor and delightful sensation as the Shrewsbury Biscuit dissolves in my mouth.

A Shrewsbury Biscuit entices you, perks you up and leaves a superb ambrosial aftertaste, which tantalizingly lingers on your tongue for a long long time.

That is why you should never have tea, coffee, or anything else with Shrewsbury Biscuits. It will spoil the heavenly experience.

I’ve seen people hurriedly washing down a Shrewsbury Biscuit with tea, even dipping the revered biscuit in their tea – that’s sacrilege…!

Sit quietly in solitude, focus your attention, stimulate your tastebuds, and mindfully savor the Shrewsbury.

Absorb all its distinctive characteristics – the taste, the flavour, the fragrance – in their entirety, till you experience sheer bliss.

Relishing a Shrewsbury is similar to enjoying a good wine – you lovingly admire it, caress it, air it a bit, imbibe its fruity aroma, lovingly nurture it in your mouth, then thoroughly relish it, and, finally, rejoice in the glorious aftertaste, and you will feel stimulated to a higher plane of inner joy.

As compared to Mumbai, Delhi, Kolkata, Chennai, Bangalore, Hyderabad, Lucknow, and many other places, Pune is way behind as a Foodie destination.

But there are some inimitable delights for which Pune is famous, which are unique to Pune and you don’t get anywhere else.

Like Kayani Bakery’s Shrewsbury Biscuit – it’s superb, unique, matchless, delicious – I don’t think you get anything like it anywhere else in India, or, maybe, in the world…!

There are many imitators, claiming to be Shrewsbury, but genuine Kayani’s is truly supreme.

No doubt about it.

If you’re dying for an authentic Shrewsbury Biscuit, you’ll have to come to Pune and head for Kayani Bakery on East Street…!

Dear fellow Foodie, the next time you’re in Pune, after you treat yourself to Shrewsbury from Kayani on East Street, try their inimitable Cheese papri, chocolate walnut cake, wine biscuits and other baked delights too.

And whilst you are in Pune, don’t forget Chitale’s Amba Barfi and Bakarwadi, Laxminarayan Chiwda, Budhani’s Wafers, Bhavnagri’s Shev Barfi, Dorabjee’s Biryani, Good Luck’s Mutton Cutlet Curry, Vaishali’s SPDP, Kayani’s Chocolate Walnut Cake, Marzorin’s Rolls and Sandwiches, Spicer’s Lamington, Hindustan Bakery’s Patties, Pasteur Bakery’s Macaroons, Shreyas and Durvankur Maharashtrian Thali, Sujata and Kawre’s Mastani, and genuine authentic Bhel (not the imitation pseudo bhel they concoct at Chowpatty!). Ironic, isn’t it? The way Bhel is associated with Chowpatty…!

But then, you get the best “Puneri” Misal in Mumbai, don’t you…?

To find out where, read my blog, or my book Appetite for a Stroll

Dear Reader and Fellow Foodie: For more such appetizing dishes do read APPETITE FOR A STROLL a treatise on The Art of Eating, Easy to Cook 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://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

vikramkarve@sify.com

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

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

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