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

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Appetite for a Stroll

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How to make a Delicious Cup of Tea

A DELICIOUS CUP OF TEA

By

VIKRAM KARVE

I love tea.

You too love a cup of invigorating tea, don't you...?

But tell me... do you know how to make a good cup of delicious tea...?

Okay, let me tell you how...here is my time-tested simple way of preparing the best cup of invigorating tea.

Get some good Assam CTC Tea [CTC is an acronym for Crush, Tear and Curl].

CTC teas have a granular appearance and the fact of the matter is that if you are really interested in a Stimulating, Refreshing and Invigorating cup of traditional Indian Tea, Orthodox Leaf Teas [the OPs, the BOPs, et al] just don’t fit the bill – you need CTC tea to brew your strong, bright and full-bodied cup of milky Chai which looks deliciously appetizing – a lively reddish orange colour, not the dull muddy brown colour you get when you add milk to tea made from leaf teas the orthodox “teapot” way.

Take two cups of fresh water [one for you and one for me...!] in a stainless steel vessel.

Add four teaspoons of sugar [yes, sugar must be added before boiling the water].

Put on the stove, cover with a lid and boil.

Once the water starts boiling, remove the lid and boil for one and a half minutes – yes, exactly one and a half minutes...!

Now briskly add two teaspoons of CTC Tea leaves – the boiling water will suddenly erupt, and surge up, like a volcano, so smartly switch off the flame before it spills over and quickly cover tightly with the lid.

Brew for five minutes till the liquor is full-bodied and the infusion is complete.

Have ready some freshly boiled full cream buffalo milk – yes, fresh creamy buffalo milk is a must – in Pune, I prefer Chitale’s.

First pour in some hot milk in the cup, and through a strainer, pour in the rich tea brew and till you get beautiful reddish orange colour.

Remember – always pour tea into milk, never pour milk into tea.

This is the secret of the appetizingly attractive bright lively carroty red colour as it facilitates the perfect blending of the strong rich full-bodied intense tea liquor tea brew with the creamy white milk without producing any bitterness.

Now, go ahead, relish every sip, and enjoy your cup of ambrosial divine rejuvenating tea.

And don't forget to tell us how you liked your delicious cup of 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.

 
 

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Appetite for a Stroll

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Veg Jalfrezi

JALFREZI
A Colourful Spicy Sweet and Sour Stir Fry Dish
By
VIKRAM KARVE

At the customary sumptuous buffet lunch following my niece's engagement at Avion Hotel in Mumbai I was pleasantly surprised to see Veg Jalfrezi on the menu.

My mouth watered as I looked at this appetizingly colourful dish comprising crisp crunchy tempting panoply of vegetables – onions, tomatoes, capsicum, carrots, cauliflower, beans, green peas, potatoes, green chillies…

I placed a generous helping of Jalfrezi on my tongue, closed my eyes…the Jalfrezi was exceptional…the vegetables fresh and crunchy and the distinctive flavoursome, zesty, spicy, sweet and sour taste clearly coming through.

When I was a small boy, Jalfrezi, both the Veg and Non Veg version, was a regular feature on restaurant menus.

It was the onslaught of Punjabi and Mughlai Cuisines, the increasing popularity of the Kormas, the Koftas, the "kadhai" and "butter" makhanwala curries and gravies, the preponderance of the ubiquitous paneer, that gradually pushed Jalfrezi out of most popular menus and now one gets this unique dish only at select restaurants.

The stir-fry Jalfrezi method of cooking is different from the traditional Indian Curry Recipes… in fact, Jalfrezi is an Anglo-Indian dish…a relic, a culinary gift, of the Raj.

Jalfrezi is not a curry or gravy, it a stir fry dish which must look colourful and you must be able to identify the various vegetables (and meats, if any) which be of crisp consistency and taste lip-smacking yummy.
Jalfrezi literally means "hot-fry" but is probably better translated as "stir-fry". The term jalfrezi entered the English language at the time of the British Raj in India. Colonial households employed Indian cooks who would use the jalfrezi method of cooking to heat up cold roasted meat and potatoes. Some say that during the Raj, the British created this method of reheating left-overs, especially left-over meats.

Others say that Jalfrezi has its roots in the Calcutta region of India at the time of the British Raj. They credit the Governor General for the state of Bengal, Lord Marcus Sandys who enjoyed spicy Indian foods for inventing this dish. In Bengal, 'Jhal' means spicy hot. Jhal led to Jal, and to this they probably added "fry" and "jee" which probably became "zee" – jal…fry…zee.

It is easy rustle up a delicious jalfrezi. To put it in a nutshell - Jalfrezi is a simple dish…the Indian version of Chinese stir-fry made with curry spices.

Take a variety of vegetables… onions, tomatoes, capsicum, carrots, cauliflower, beans, green peas, potatoes, green chillies…yes, plenty of green chillies to make it zesty and spicy…cut the vegetables into small pieces…slice a few onions and grate a few onions.

Remember that this a stir-fry recipe so you have to keep stirring vigourously throughout the cooking process.
Heat oil in a pan…add cumin seeds…when they sputter add the grated onions and stir…when translucent stir in ginger-garlic paste, lemon juice, a nice amount of red chilli powder and coriander powder…stir… if you want to the Jalfrezi to be a bit sumptuous you may add some rich creamy paste - roasted cashew-nut, almond and dry fruit paste. Stir the mixture till it starts separating from sides of the pan. Now add all the vegetables, chopped tomatoes, sliced onions and slit whole green chillies, stir continuously till cooked crisp and crunchy…the tomatoes will release adequate moisture but should the vegetables stick to the pan you may add a bit of water…not too much… otherwise the vegetables will lose their crispness and crunchiness.
Season with salt, garnish with fresh green coriander and eat hot with piping hot rotis, chapattis or with fresh soft buns or pav…

As I said earlier, Jalfrezi is not a curry or gravy, it a stir fry dish which must look appetizingly colourful and you must be able to identify the various vegetables (and meats, if any) which must be of crisp consistency and yummy zesty taste.

I prefer not to overwhelm my Jalfrezi with too many spices and chillies, but if you like it nice and spicy go ahead.

You can make this with meats too, but in deference to the wishes of my favourite vegetarian reader (who says that I always give Non-Veg recipes) this time I have given you the Vegetarian version of Jalfrezi.
Isn't the recipe breathtaking in its simplicity…?

Try it… relish the Jalfrezi to your heart's content…you'll love it…

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.

PS – If you liked this recipe I am sure you will enjoy reading 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:

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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

HOW TO TEST AND JUDGE A BIRYANI

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


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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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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

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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

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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

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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.


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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

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Happy Eating

VIKRAM KARVE

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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/#

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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?

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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

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.

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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

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