Archive for the ‘mastani’ Category

APPETITE FOR A STROLL Foodie Adventures, Simple Recipes, Musings on The Art of Eating and Vikram Karve’s Authentic Guide to Value For Money Food in Mumbai and Pune

November 30, 2008

APPETITE FOR A STROLL 

[Foodie Adventures, Simple Recipes, Musings on The Art of Eating and Vikram Karve’s Authentic Guide to Value For Money Food in Mumbai and Pune]


By


VIKRAM KARVE

 

I have recently written a Foodie Adventures Book – Appetite for a Stroll.

Please click the link and read the review of Appetite for a Stroll titled Food for Soul in the Indian Express [Pune] Sunday 7th September 2008 

http://www.indianexpress.com/story/358363.html

expressonline book review

http://www.expressindia.com/latest-news/Food-for-soul/358363/#

 

If you want to get a copy of the book just click the links below:

 

http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2

 

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

 

 

I am sure you will enjoy reading the book, the delicious food at all the value for money eateries and cooking the recipes.


Happy Reading and Happy Eating

VIKRAM KARVE

http://vikramkarve.sulekha.com

 

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Mumbai Good Food Guide – Foodie Day

October 28, 2007

Click the link and enjoy a Foodie Day in Mumbai:

http://vikramkarve.sulekha.com/blog/post/2007/10/foodie-day-in-mumbai.htm

Happy Eating

Vikram Karve

http://vikramkarve.sulekha.com

Mumbai Good Food Guide

October 4, 2007

Eating out in Girgaum – click the link below and savor authentic maharashtrian cuisine in the heart of Mumbai

http://vikramkarve.sulekha.com/blog/post/2007/10/mumbai-good-food-guide-eating-out-in-girgaum.htm

happy eating

Vikram Karve

Pune Food Walk

July 15, 2007

FOODWALKING IN PUNEby
VIKRAM KARVE

What is ‘loafing’?

Idling away one’s time on useless things? Aimless Loitering. 

Loitering! Sounds a bit derogatory, isn’t it? Okay let’s say it’s aimless wandering. Perfectly useless time spent in a perfectly useless manner! Yes. That’s how I would like to define the art of loafing. Spending perfectly useless time in a perfectly useless manner!
And what is foodwalking?

Loitering, or rather walking, in search of good food.
That’s what I did a few days back. I loafed. In search of good food.I spent a perfectly useless day in a perfectly useless manner – Foodwalking. In Pune. Let me tell you about it.

It’s a beautiful morning. I try to furtively slip out of my house unnoticed, but I am stopped in my tracks by my wife’s piercing voice, “Where are you going?”

“I don’t know?” I answer truthfully, and this adroit answer probably precludes the next question she is about to ask, “What time are you coming back?” for she knows I will again truthfully answer, “I don’t know.”

“Take the mobile with you,” she shouts, but I pretend not to hear and make myself scarce and disappear as fast as possible for I do not want the manacles of technology to ruin my day. If you want to truly enjoy life – beware of the technology trap!

It’s a bright day. I feel good. Flush with a sense of carefree irresponsibility, I walk with a spring in my step. I am going to enjoy my leisure.

Should I turn left? Should I turn right? I was free. Free to go wherever I desired. Free. To enjoy my day as I wanted. True freedom. To travel with no destination to reach. No task to complete. No deadlines to meet. Just Loaf. Aimlessly. Timelessly. Spend a perfectly useless day in a perfectly useless manner.

I see a bus, stop it and hop in.

“Where do you want to go?” the conductor asks.

“Where does this bus go?” I ask.

“Pune Railway Station.”

“Okay. One Pune Railway Station,” I say holding out a tenner.

The conductor gives me an amused look and hands me a ticket and a rupee coin. I sit down, think interesting thoughts and enjoy the view through the window. On these trips of mine I prefer traveling by bus and, of course, I love to walk on foot. Driving my car on the terrible potholed, crowded and chaotic roads of Pune makes me go crazy, and, at my age, I dare not venture out too far on my scooter, lest I land up with broken bones in hospital or, worse, lifeless in Vaikunth or Kailas crematoriums!

That’s what I sometimes do on these glorious trips of mine. Just jump into the first bus that comes along and let it take you wherever it goes. Go where life leads you. Last time I landed up in the heart of Pune – near Shaniwar Wada. In Mumbai, Kolkata, Chennai and Delhi it’s even more exciting, as there are so many more routes and choices, and you can serendipitously explore so many novel and exotic places you wouldn’t dream of going to otherwise.

The PCMT bus reaches the Railway Station. It’s a smooth ride. (PCMT buses seem to be better than PMT buses!).

I get down and admire the magnificent heritage stone building of Pune Railway Station. I stand in the porch and look inside. Trains, crowds – I love the atmosphere. On impulse, I enter, and stroll on the platform, panning my gaze all over, and stopping once in a while to feast my eyes on any attractive object that arrests my attention.

“Want a seat?” a porter asks.

“No,” I say.

“Where are you going?” he pursues.

“Nowhere,” I say.

“Waiting for someone,” he asks, probably in anticipation of porterage.

“No,” I say.

He stares at me for a moment and walks off with a look of perplexed dejection. I look around. Everyone is waiting to go somewhere, or for someone. I am waiting to go nowhere, and for nobody. So I walk out of the station and head for Shiv Kailash Milk Bar bang opposite.

If you arrive at Pune by train on a hot morning, never make the blunder of heading for the rickshaw stand. You’ll get all stressed up waiting in the never-ending queue and haggling with the rickshawallas trying to con you. Just cross the road to Shiv Kailash, sit under the shade on one of the stainless steel stools placed on the pavement, invigorate yourself with a tall glass of cool refreshing lassi (which is guaranteed to banish the depleting effects of the tiresome train journey) and tell the waiter to hail a rickshaw from the many hanging around. This is what I have been doing for so many years, during my numerous homecomings, since the days Pune was called Poona.

Shiv Kailash serves the best lassi in Pune. It’s almost as good as the one at Pehelwan in Varanasi. The lassi freshly made in front of you topped off with a generous dollop of soft fresh cream. It’s thick, lip-smacking, nourishing, and gives me a heavenly feeling. I sip slowly, relishing every mouthful, almost eating the delectable fluid after letting it perambulate on my tongue, as I watch the world go about it’s business outside. People come, gulp their lassis in a hurry, and rush away, while I blissfully savor each and every drop of the delicious lassi.

I walk leisurely towards Camp. Past Mira College, GPO, Zero Milestone, Police Headquarters, Nehru Memorial Hall, where I cross the Moledina Road admiring the imposing Lal Deval Synagogue, and turn left, past the place imperial Dorabjee Store Building used to be once. Now there is a huge shopping complex and a glitzy mall opposite. I reminisce. West End, New Empire, all the adorable landmarks gone – “Landmark” – what’s that? A swanky new music-cum-book store. I walk in. The place is swarming with chic salesgirls and salesboys. No one pays any attention to me. Maybe I blend well with the surroundings. I realize the tremendous advantages of obscurity and the benefits of anonymity. Had I been a “successful” person, rich and famous, or someone with a striking personality, people would notice me and I doubt I would have been able to enjoy myself with such carefree abandon. Only non-achievers like me can truly enjoy a life of carefree irresponsibility.

I roam around the ground floor music section. There are no music stations where you can listen to music – like they have in Rhythm House and Planet-M in Mumbai. So I go the first floor bookstore. It’s spacious, neatly laid out and looks impressive. The books are arranged subject-wise, clearly visible from anywhere. There are cushioned stools to sit and browse and also two long sofas below the huge tinted windows towards the far side. I start from the left. Food, Philosophy, Self-Help, Travel, Coffee Table, Erotica, Classics, Fiction, Computers, Children, Indian Writing – there are books on every topic you can think of. The tranquil ambiance is so soothing and conducive that I browse to my heart’s content, loosing myself into that wonderful state of timelessness I experience sometimes when I’m totally immersed into doing something I love.

By the time I leave Landmark, cerebrally satiated, it’s almost three in the afternoon, I’m hungry, and in desperate need of gastronomic satiation. So I walk past Manney’s, West End, turn right on Main Street, cross Aurora Towers, turn right, walk past ABN Amro Bank, and turn left on Dastur Meher Road, a walk leisurely towards Sarbatwala Chowk till I reach Dorabjee and Sons. I dive in through the low entrance and look around. The eatery is crowded, with noisy families bashing away regardless greedily devouring the heaps food before them. The mouth-watering aroma, and the sight of the appetizing food, creates in me such ravenous pangs of hunger that I quickly sit on the only vacant table and order a Mutton Biryani – the signature dish of Dorabjee.

As is the hallmark of specialty cuisine restaurants – the menu is select – just a few choice dishes a single page. There’s Sali, Curry, Masala and Biryani in Mutton and Chicken; Kheema, Brain, Eggs, and combinations thereof, cutlets in gravy, and a few Veg dishes, for appearance sake. On Sundays, you can have Dhansak, maybe on your way to the races in the season.

I spoon some Biryani onto my tongue, seal my lips, close my eyes, turn my senses inwards with full consciousness to imbibe and savor the unique medley of juices released by the succulent piece of mutton, the bitterish-sweet taste of the slightly burnt crisp fried onions, and the spicy flavorsome rice. It is superlative delicious authentic cuisine at its best. Dorabjee serves the best mutton biryani in Pune – no doubt about it.

The fervent atmosphere of the place and exquisite quality of the food is such that one eats enthusiastically, with wholehearted zest and gusto; not apologetically and self-consciously, as one tends to do, trying to be prim and proper, in highfalutin restaurants. At Dorabjee, you can enjoy every morsel of your food with passionate ardor. And as I reach blissful satiety I realize that a well-filled stomach radiates a kind of spiritual happiness.

The ideal way to end this rich spicy repast is to cool it off with a Falooda. So I walk down Sachapir Street, cross Main Street, and head for Badshah on East Street to down a deliciously sweet and chilled Rose flavored Royal Falooda. And then to Kayani, down East Street, to pick up some Shrewsbury Biscuits and Chocolate Walnut Cake.

I stand outside Kayani, wondering what to do. Maybe I can go to Manney’s and browse some more. If Landmark has got the ambiance, Manney’s got the books! And then just walk down Main Street admiring pretty looking things, till I’m tired and hungry. Maybe I’ll have some sandwiches, a roll and cold coffee at Marzorin. Or pastries and a softy at Pasteurs. Or a Burger at Burger King, or a Chopsuey at East End, down East Street. Maybe Kathi Rolls at Olympia, Chicken Masala at George, Chana Bhatura at Monafood, Sev Barfi at Bhavnagri, Wafers at Budhani, or Sizzlers at The Place next to Manney’s, or one more Biryani at Blue Nile near the GPO. The possibilities are endless!

Or should I see the movie at Victory opposite, or at West End nearby. Maybe I’ll jump into the first bus I see and go wherever it goes. How about going for a long walk on Laxmi road into the heart of town? Or an idyll beside the river in Bund Garden, or Saras Baug, or Sambhaji Park? Or maybe I’ll just head home. The possibilities are endless! I am free to do whatever I choose to do! Loaf to my heart’s content! To continue to spend a perfectly useless day in a perfectly useless manner!

You can take my word for it, dear reader. There is nothing you’ll enjoy more than loafing. It is when you cease to do the things you have to do, and do the things you like to do, and you want to do, that you achieve the highest value of your time. The freedom to enjoy life is the ultimate reward. Why should you defer happiness waiting for some elusive abstract rewards? What reward could be greater than a life enjoyed as it is lived?

If you do not find happiness as you are, where you are, here and now, you will never find it. There is always plenty in life right now to enjoy for one who is determined to enjoy it. The feast of life is before you. Do you have the appetite to enjoy the feast of life? So my dear friend, discover the art of loafing, and you’ll redeem the art of living from the business of living.

The Art of Traveling, The Art of Happiness, The Art of Eating, The Art of Living and The Art of Loafing – inextricably intertwined, aren’t they, all in a foodwalk?

VIKRAM KARVE

http://vikramkarve.sulekha.com

http://www.linkedin.com/in/karve

vikramkarve@sify.com

http://www.ryze.com/go/karve

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GULAB JAMUN

July 6, 2007

THE ART OF EATING A GULAB JAMUN

by

VIKRAM KARVE

The art of eating comprises three cardinal steps :

First you learn or come to know about good food – you hear from someone, read somewhere, or come across while browsing the net or from TV or the media or even from a menu card .

Next you go there and observe people eating and relishing the delectable cuisine you have heard so much about – see the way they are eating and enjoying themselves. The expression of divine pleasure on their faces. This tempts you to taste and savor the cuisine yourself.

And then you actually order the food you have been yearning for, delicately put a piece in your mouth, and actually experience the pleasures of eating the delicacy, firsthand.

One evening I suddenly feel an urge, a craving, a desperate sort of yearning, for my favourite sweet – The “Gulab Jamun”.

I believe that if you want to be happy you must fulfill such feasible and viable desires at once, here and now, so I put on my walking shoes, cross the Oval – the Rajabai Tower Clock is striking Six – turn right at the Mumbai University gate, and then left, and walk towards Kalaghoda, turn right towards Colaba Causeway which is a foodies’ delight and soon reach my destination – Kailas Parbat – at the southern end of Colaba Causeway.

I have heard from my friends that Kailas Parbat is the best place in Mumbai for Gulab Jamuns. I have enjoyed delectable Gulab Jamuns at many places – at Pachkuin Road in Delhi, Pehelwan at the end of Lanka in Banaras, and even in a place called Dumka in the back of the beyond – but now amongst the people eating Gulab Jamun at Kailas Parbat, I see a veteran, a connoisseur, relishing it with such satisfaction that I go to the counter and order a Gulab Jamun myself.

Just one hot mouth-watering Gulab Jamun in a liberal amount of thick syrup. It’s nice and hot – Gulab Jamuns must be eaten hot – and very soft and juicy. I spoon a small luscious piece and place it delicately on my tongue and close my eyes to enhance the quality of the gustatory experience – whenever you want to enjoy good food just close your eyes, concentrate on your tongue and notice the feeling.

I just leave the succulent Gulab Jamun piece on my tongue for a while to let the hot sweet viscous syrup permeate deep into my taste-buds, and the moment I gently roll my tongue, the Gulab Jamun disintegrates, dissolves and melts in my mouth releasing its delicious cardamom tinged flavor and soothing rose fragrance within me. I eat slowly, deliberately, eyes closed, savoring every moment, relishing the divine taste, prolonging the heavenly experience – it’s epicurean delight of the highest order.

As I walk back home in state of supreme bliss, the lingering taste of the delicious Gulab Jamun remains within me for a long long time.

Even now as I write this, I can almost sense the delicious taste and enchanting fragrance of the heavenly Gulab Jamun. And my mouth begins to water!

But alas, I’m in Pune right now! Dear Reader – Would you be so good as to tell me where I can savour a delicious Gulab Jamun in the city of Pune.

VIKRAM KARVE

vikramkarve@sify.com

https://vwkarve.wordpress.com

http://vikramkarve.sulekha.com
 

Book Review – Pune Food Guide

June 27, 2007

Book Review – TIMES PUNE FOOD GUIDE 2007

[Reviewed by Foodie Vikram Karve]

I believe that if you want to write about food you must actually eat it. Being a passionate Foodie is probably more important than being a competent journalist. First hand gastronomic experience is sine qua non for a food guide or restaurant review. That’s why, when I read in the Pune Times supplement of today’s Times of India that, in the compilation of Times Food Guide 2007, in order to give a perfect picture of the Pune’s culinary scene, they had sent out food inspectors who visited restaurants incognito to sample and rate the food, I rushed out to the nearest Crossword bookstore in Aundh and bought the book.

With its eye-catching red cover, attractive get up, convenient size [a food guide must fit in your pocket and be easy to carry around during your foodwalks], and reasonable price, my first impression was quite favourable. It’s comprehensive, alphabetically compiled, well collated, aptly indexed, easy on the eye and pleasing to read, with helpful maps at the end. All in all, a delightfully compact food guide with superb production quality befitting the prestigious Times of India group who have published this pioneering Pune food guide.

It was only when I tried to find my favourite eateries that I was shocked by the glaring omissions. How could the incognito food inspectors have missed out all time Puneri favourites like Janaseva Dughda Mandir the ultimate Puneri Snacks place on Laxmi Road, Purepur Kolhapur, Durga and Nagpur of Sadashiv Peth, Ramnath and Bedekar Misal, Badshahi Boarding, Sweet Home, Ganu Shinde Ice Cream, Sujata and Gujar Mastani House, Olympia Kathi Rolls, Radio Restaurant, East End Chinese, Kalpana Bhel, Spicer Bakery famous for its inimitable delectable lip smacking Lamingtons, Ambika and New Ambika Amrututulya Teashops serving ambrosial tea, et al? And, please tell me, have Khyber, Eddie’s Kitchen, Kabir’s, Poona Goan, Santosh Bhavan, and Latif closed down? Does Café Sunrise still exist? By the way, my all time favourite Marz-O-Rin on Main Street is certainly not a roadside joint as categorized in the index. It’s a decent respectable family place. And Manmeet too, the chaat place on FC Road, is a decent eatery with proper seating. What about Radhakrishna caterers? And Shreyas’s cozy new branch on Satara Road opposite Panchami which also does not find a mention? And the excellent restaurants in hotels like Raviraj, for example? And back of the beyond places like Thomson in Navi Sangvi for Kerala cuisine, Mahableshwar in Baner for Butter Chicken, Sadanand on the Katraj byepass for Dabba Gosht, and Babumoshai on Aundh Road for Lavang Lata and Bengali Sweets.

Don’t get me wrong. I don’t want to be critical and it is certainly not my intention to belittle the great effort that has gone into the making of this pioneering food guide to Pune, but then one has very high expectations from a publication from the highly esteemed Times of India group.

I’m glad I bought the Times Food Guide Pune 2007. It is a superb user-friendly guide covering a wide range of cuisines, and featuring many new places, especially in the upcoming suburbs of Pune. If this food guide is targeted at the newly arrived IT professionals, the high-falutin crowd of “restless achievers”, the rich hip and happening students flocking to Pune, visiting tourists, and the cosmopolitan elite living in posh suburbs like Kalyaninagar, Kondhwa, Aundh etc, it is certainly an excellent and informative compilation. But is it fair to ignore the fast dwindling diehard Punekar and the unique Puneri cuisine?

I’ve tasted better Chinese food in Kolkata, Mughlai Cuisine in Delhi, Irani, Continental and Multicuisine Mumbai, Biryani in Hyderabad and Lucknow, Chaat and Chola Bhatura in the north, Vindaloo and Fish Curry in Goa, and Dosas and Chettinad cuisine in the south, but where else but in Pune will you get the inimitable heritage Puneri Cuisine? A little more focus on traditional Puneri and Maharashtrian cuisine would certainly have made this Pune Food Guide more comprehensive and complete.

I wish that, for their next edition, the editors choose true blue Punekars with culinary knowledge, sensitive taste buds and cast iron stomachs as the incognito foodie inspectors who will dare to delve deep into the heart of the city, the nooks and crevices of the peths, and the underbelly of camp, and discover for us the best eateries serving the signature food of Pune and Maharashtra. For starters, I suggest they take a foodwalk on Laxmi Road starting from Alaka Chowk to Camp, delving into gallis and by-lanes and exploring the peths on either side. And then fan out all over Pune on a gastronomic trail. A section on Club-Food served at the many excellent clubs and institutes would be most welcome.

There is no greater love than the love of eating. Food reviews must be written with passion and candour, be exciting, and create in the reader strong gastronomic emotions. Most of the food reviews in this guide appear perfunctory and generic in nature. They don’t create in the reader the zest for eating! I feel that a good food review must mention the signature dish of the place, recommend specific cuisine, and describe the eating experience in its entirety, make one’s mouth water and trigger a zealous desire for eating, or otherwise. Take the review on Café Good Luck, for example. Surely Good Luck is not a mere run of the mill Irani Bun Maska – Chai – Mutton Masala place. How about letting readers know about the unique Mutton Cutlet Curry, matchless Biryanis, spicy yummy Tawa Goshts, and other specialties of the place. Have the writers actually savored the SPDP at Vaishali? Or relished the Shepherd’s Pie, Roast Chicken Supreme and Blueberry Pudding at Polka Dots? And remember, if it’s Bhavnagri, or Karachi, it’s the irresistible Sev Barfi!

One must tell the readers what to eat, the specialties of the place, and describe the restaurant, it’s background, and the eating experience a little bit more passionately, and enthusiastically, like has been so nicely done in the write-up on Arthur’s Theme Restaurant – it made my mouth water and I feel like rushing there right now – I’m sure the incognito food inspectors had a delightful meal at Arthur’s! Also the reviews on the bars and pubs are much more spirited – no prizes for guessing why!

As one peruses the guide one realizes that Pune is fast becoming a culinary melting pot of cuisine from all over the world. The writers need to be congratulated and commended for their excellent compilation of so many new exciting eateries, especially in the newly developing neighborhoods. There is so much new information. I was quite sad when my favourite non-veg eatery Aasra in Shukrawar Peth closed down. Now I learn from this guide that its namesake an Aasra Lunch Home exists in Chinchwad. I wonder whether it serves the same stimulating fiery nose watering Maharashtrian Mutton Rassa? Well I’m going to find out pretty soon! And I’m going to try out all the value-for-money College Canteens too – this is indeed a novel and innovative listing I have not seen in any other food guide.

This wonderful food guide is going to be my constant companion as I set forth on my gastronomic exploration of my beloved city of Pune. I strongly recommend that every food-loving Punekar get a copy of this handy and informative food guide too. Happy Eating!

DETAILS OF THE BOOK REVIEWED

Title: TIMES FOOD GUIDE PUNE 2007
Published by Ravi Dhariwal for Bennett, Coleman and Co. Ltd. New Delhi
ISBN: 81-89906-09-7
Pages: 232
Price: Rs. 100/-
Easily available at all book stores.

Reviewed by:

VIKRAM KARVE

vikramkarve@sify.com

http://vikramkarve.sulekha.com

TV AND THE TRENCHERMAN

June 27, 2007

TV and the Trencherman

 

By

 

Vikram Karve

 

 

 

 

I try to masquerade as a connoisseur of good food, a gourmet, but in actual fact I am somewhat of a trencherman – a down to earth foodie with a hearty appetite who loves eating simple authentic earthy food. That’s why I prefer to prowl the streets and peep into kitchens in perpetual search of the real wholesome tasty stuff rather than wine and dine in high-falutin restaurants serving gourmet cuisine.

 

Right now, it’s raining cats and dogs, and confined indoors in this back of beyond outskirt of Pune, I’ve just finished watching “Zaika India” – a foodie programme hosted by Vinod Dua on NDTV India. The very sight of the Delhi’s delicious street food – seekh and boti kababs, nihari, biryani, stew and korma at Karim’s, phirnee and habshi mithai, prince paan and a glimpse of Moti Mahal not only brought back mouthwatering memories but also gave me immense vicarious epicurean delight. Last week Vinod Dua foodwalked the streets of Mumbai, starting with the sampling of kababs, nihari, meats and sweets like the incomparable aflatoon and heavy duty malpua near Minara Masjid on Mohammed Ali Road and ending up with the inimitable green chilli ice cream at Bachellor’s opposite Chowpatty.

 

I really enjoy watching Zaika India and am looking forward to more with great expectations. I only wish Vinod Dua slows down a bit and delves more deeply into the food.

 

As of now, my favourite foodie TV programme is “The Foodie” on Times Now TV. For a year or so now, Kunal Vijayakar has kept us enthralled by his gastronomic adventures all over India, even exploring into the inferiors and the mofussil areas in search of our glorious culinary heritage. He shows us the food being cooked, which enhances the enjoyment and learning experience, but it is the expressions of genuine passion on his face, as he devours the freshly cooked delights, that leave the foodies hungering for more. His episodes on Lucknow, Udipi, Kolkata, Amritsar, Punjab, Mumbai, Hyderabad, Kurseong, Darjeeling, and the recent one on Pondicherry,were truly mouthwateringly memorable.  The ‘Tea’ dishes of Kurseong, Kababs of Lucknow, Prawn Palmyra (tadgola?) of Pondicherry, and Butter Chicken and Fish Amritsari of Amritsar were unforgettable. I wonder when his gastronomic adventures are going to take him to Bihar, East UP, Varanasi, Kolhapur, Vidharbha, Orissa, Coastal Andhra and many other such places yet to be explored by The Foodie.

 

I enjoyed the Kerala and Mumbai episodes of the recently started “Secret Kitchen” by Bikramjit on CNN IBN and wait in eager anticipation for what’s going to come up in this interesting out of the ordinary programme.

 

“A Matter of Taste” by Vir Sanghvi, on Travel and Living, has got the royal touch. Fine dining in royal style though he did hit the streets of Delhi researching ‘Indian-Chinese’ cuisine.

 

I loved “Good Food” on NDTV by the vivacious and lively Seema Chandra who gave us a peep into high society and celebrity kitchens. She too seems to be an ardent foodie and her face lights up as she relishes food. As a Foodie hostess she rightly displays more interest in the eating, rather than the cooking, of the delicious dishes. I couldn’t catch up with this programme of late – have they taken it off or have the timings changed?

 

And of course I watch all the lip smacking food shows like Planet Food, Floyd’s India, Bordain, Taste of India by Padmalakshmi, Madhur Jaffrey’s show et al on Travel and Living and BBC, and Mejwani and Khavaiyya on the Marathi channels. And of course I never miss the pioneering “Khana Khazana” by Sanjeev Kapoor.

 

I love watching foodie programmes on TV.

 

The greatest love is the love of food [even if it is eaten vicariously!]

 

 

 

 

VIKRAM KARVE

 

 

http://vikramkarve.sulekha.com

 

http://www.ryze.com/go/karve

 

vikramkarve@sify.com

 

vikramkarve@hotmail.com

 

 

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Khubani Ka Meetha in Pune

May 21, 2007

 

 

 

QUBANI KA MEETHA IN PUNE 

By 

VIKRAM KARVE 

 

What’s the perfect ending to a rich and spicy Mughlai meal? A cool soothing Falooda, perhaps! And after fiery Kolhapuri fare? A chilled Mastani, maybe, to quench the fires within! And do you know what the ideal finale to a Hyderabadi Biryani repast is? It is a unique refreshing apricot-based sweet-dish dessert called Qubani Ka Meetha, or Khubani Ka Meetha, spell it whichever way you like. And you get it only in
Hyderabad. That’s what I thought, till yesterday afternoon, when famished after a tiring bout of shopping on Main Street, I entered my all time favorite eatery, George Restaurant on East Street, and spotted on the “Today’s Special” menu board, written as the last item – Qubani Ka Meetha.
 

Now first a bit about George “The House of Quality Food, since 1936” – as the logo says. When I was small boy, in the 1960’s and 1970’s, once in a while, my father used bring for a meal to East Street in Pune Camp, to Kamling for Chinese, or Latif or Kwality for Mughlai, and after our meal we always had a meetha paan at George Paanwala at the entrance to George Restaurant. I used to peer inside to see the animated expressions of the hungry hoi-polloi patrons vigorously devouring their food, and yearn to taste the fare, but it was only in the late 1970’s that I became a regular patron and began to savor the mouthwatering cuisine served at George. Since then, there has been a remarkable metamorphosis in the ambiance and variety of cuisine and George has transformed into a decent affordable family restaurant.  

Having decided to end my meal with the legendary Hyderabadi dessert Qubani Ka Meetha, I ordered a Mutton Biryani to pave the way. Well, the Biryani at George is first-rate, but not as superb as those I have tasted in Hyderabad, or even as good as that served by Olympia or Shalimar in Mumbai, or Dorabjee, Blue Nile, or Good Luck in Pune. It certainly passed the spread-test with flying colours, and tasted wholesome, maybe, a wee bit bland. Now-a-days, I’d rather savor the inimitable tender succulent Rotisserie Chicken, a Mix-Grill, a Roast, or a Mughlai Gravy dish with Naan, at George, but right now I focus on mindfully relishing the Biryani in front of me, enjoying every morsel. 

The Qubani Ka Meetha, or Khubani Ka Meetha, is served. I lovingly caress the bowl – it’s nicely chilled. They’ve put a dollop of vanilla ice cream on top. I wish they’d served it with chilled freshly whipped cream [malai] as they do in
Hyderabad. I push aside the ice cream, dig deep, scoop some of the darkish brown dessert on my tongue, and close my eyes as the luscious tang, sublime flavor and invigorating aroma of the apricots permeates within me. [Qubani, or Khubani, means Apricots or Jardaloo]. Something tickles my taste buds – it’s a pistachio nut – delectable as it disintegrates and releases its characteristic taste and the contrasting flavors mingle on my tongue. I blend in a bit of vanilla ice cream, and slowly and deliberately, relish every bit of the ambrosial Qubani Ka Meetha as it glides on my tongue. Today I’m not going to have a Paan, for I’ve had an ideal end to a delicious meal.
 

Dear fellow Foodies, please do let us know if you know any places in your town where one can relish this splendid legendary Hyderabadi dessert – Qubani Ka Meetha. 

 

 

VIKRAM KARVE 

http://vikramkarve.sulekha.com 

vikramkarve@sify.com 

India and its food – Eating Out

May 17, 2007

EATING OUT IN
SOUTH MUMBAI AND PUNE

 

MY FAVOURITE FOOD AND WHERE I EAT IT
 

By


VIKRAM KARVE

(Vikram Karve’s 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. It’s 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 PavVinay 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 PavStadium. Next to Churchgate Station. Kyani at Dhobi Talao.

 

 

Seekh KebabsAyubs (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 ButterIdeal 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. Colaba Causeway. 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 BiryaniShalimar. Bhendi Bazaar. I like the Chicken Chilly and Raan – it’s exquisite, like Karim’s of
Delhi.

 

 

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 RotiBaghdadi. Near Regal. Off Colaba Causeway.

 

 

Nihari Jaffer Bhai’s Delhi Darbar. Near Metro.

 

 

Nalli NihariNoor Mohammadi. Bhendi Bazaar.

 

 


Berry PulaoBrittania. 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 JamunKailash Parbat. 1stPasta Lane. Colaba Causeway.

 

 

RasgullaBhaishankar Gaurishankar. CP Tank.

 

 

KhichdiKhichdi Samrat.

VP Road

. CP Tank.

 

 

Vegetarian ThaliBhagat Tarachand. Mumbadevi. Zaveri Bazar. And of course, Samrat, Churchgate. In Pune it’s Shreyas on

Apte Road

and

Satara Road

, Panchami on

Satara Road

and Durvankur on

Tilak Road

.

 

 

Navrattan KurmaVihar.

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 CreamRustoms, 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 ParathasSamovar. JehangirArtGallery. Chaitanya, opp FergussonCollege, Pune

 

 

Grilled Meat, Sizzlers and SteaksChurchill. 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

 

 

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 – Good Luck Pune

Veg Cutlet – Swagat Dadar TT Mumbai

 

Lamingtons, carrot cake, patties, samosas, cakes, soy milk – Spicer Bakery shop,

Spicer
College,

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 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).

 

 

And guess what? The moment I reach Pune, I’ll 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’ll 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 goes strong and theirs Biryani is as good as ever. But what’s happened to
Sunrise, I wonder? The place is demolished; has the café been relocated?

   

Right now I’m near Aundh in Pune and I’m busy discovering interesting eating places. The multicuisine Polka Dots at Parihar Chowk for it’s Roasts and Shepherd’s Pie 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. 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.

 

 


South Mumbai is a foodie’s delight! Sadly, Aundh is certainly not a foodie destination. Or is it? Anyone know any good value for money food eateries around here? Or do I have to go all the way to

Pune
City or Camp?

 

 

Dear fellow foodies. Please do send in your comments 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

http://vikramkarve.sulekha.com

 

vikramkarve@sify.com

 

 

Heritage Cuisine of India – Kolhapuri

May 17, 2007

INDIA AND ITS HERITAGE CUISINE – “KOLHAPURI” FOOD

byVIKRAM 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 of Sadashiv Peth, in the heart of

Pune
City. 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 near Mehendale Garage the other day and was delighted to find that a branch of “Purepur Kolhapur” has stared 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 its 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. 

There are a number of good authentic Kolhapuri Cuisine Restaurants in Pune. Of course, when we visit
Kolhapur, we eat at Opal. And there must be many other excellent places too. And remember to end a satiating Kolhapuri meal with a cool soothing Mastani!

 

I was disappointed to find not even a single authentic Kolhapuri restaurant listed in various Good Food Guides to Mumbai. I walked all over
South Mumbai, experimented, tasted, sampled, but there was no joy. No Kolhapuri Taat anywhere, and no pandhara and tambda rassa even a la carte.  Some places did feature a “Kolhapuri” dish,but 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 do not know where you get genuine Kolhapuri cuisine in Mumbai, Delhi,
Bangalore or any of the Metros. If you, dear fellow Foodie, know of an authentic Kolhapuri Restaurant, will you be so good as to let us all know?
 

Happy Eating! 

 

VIKRAM KARVE 

vikramkarve@sify.com 

http://vikramkarve.sulekha.com