Archive for the ‘roti’ Category

A CLEAN WELL LIGHTED PLACE – MOMO Cafe Courtyard by Marriott Hinjewadi Pune

August 10, 2009

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

vikramkarve@sify.com

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

http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

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

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APPETITE FOR A STROLL – A Hearty Meal from the Heart of India – MOUTHWATERING KOLHAPURI MEMORIES

April 11, 2009

A Hearty Meal from the Heart of India

 

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 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 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 high falutin 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, the popular Punjabi and Mughlai fare you eat day in and day out. There is a world of a difference between pseudo- Kolhapuri and authentic-Kolhapuri food.

I do not know where you get genuine Kolhapuri cuisine in Mumbai, Delhi or any of the Metros.

When we visit Kolhapur, we eat at Opal.
I walked all over South Mumbai, experimented, tasted, sampled, but there was no joy. No Kolhapuri Taat anywhere, and even a la carte, nowhere was Mutton or Chicken Kolhapuri the signature dish – it appeared they had put it on the menu just for the sake of it, maybe to gratify the dulled taste buds on the alcohol soaked tongues of inebriated patrons who probably were in no state to appreciate the finer aspects of relishing good food. When queried, the waiters invariably said that Kolhapuri was synonymous with fiery chilli-hot food.

I was disappointed to find not even a single authentic Kolhapuri restaurant listed in various Good Food Guides to Mumbai. If you, dear fellow Foodie, know of an authentic Kolhapuri restaurant in your town or city, will you be so good as to let us all know?

Happy Eating!

VIKRAM KARVE

Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

If you want to learn of such yummy places in Mumbai and Pune and read about some really mouthwatering foodie adventures and lip-smacking recipes why don’t you get a copy of my Foodie Adventures Book  APPETITE FOR A STROLL?

Just click the links below to know morecre:

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

http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

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

Remember – There is no love greater than the love of food.

Happy Eating

Vikram Karve

http://vikramkarve.sulekha.com/

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

vikramkarve@sify.com

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

 

Bhagat Tarachand Pune – Delicious Vegetarian Cuisine

January 14, 2008

A HEARTY MEAL IN THE HEART OF PUNE

 

By

 

VIKRAM KARVE

    

My wife is a pure vegetarian. So when we eat out together we prefer a pure vegetarian restaurant. And when you are really famished there’s nothing better to satiate your hunger than a sumptuous wholesome vegetarian thali. When we were in Mumbai our favourite Value for Money Vegetarian Thali guaranteed to satisfy the most voracious appetite and discerning taste buds was the Thali served by Bhagat Tarachand near Zaveri Bazar. Both taste-wise and price-wise, Bhagat Tarachand is unmatched – it’s the best value for money vegetarian food in Mumbai. So this afternoon, finding ourselves famished and thirsty on Laxmi Road in Pune we decided to have a hearty meal at Bhagat Tarachand’s Pune restaurant in the heart of the city.

  

The first thing you notice in the contrast in ambiance – unlike the hustle-bustle, hurly burly, hurried eating in a hot, humid, crowded atmosphere you are overwhelmed with in Mumbai, here, in Pune, the mood is set for serene, tranquil, relaxed, leisurely dining. Also, there is no “beer bottle” of chilled chaas (buttermilk) to quench your thirst and soothe your parched throat, and there is a stylish menu card, not the Mumbai-style wall-menu. I read the menu – quite expensive – now in this aspect Pune’s Bhagat Tarachand is different – certainly not frugal Value for Money dining! But then Pune is an expensive place, especially for food.

  

There isn’t must choice as far as Thalis are concerned – there is only one type of Thali on the menu and it’s called the Deluxe Lunch Thali [there is no ordinary thali for an “ordinary” foodie like me!]. The Thali costs a steep 120 rupees and we order it.

   

The food is plentiful and very tasty. There is melt in the mouth delicious Paneer Bhurji, flavoursome aloo methi sukha, a tangy samosa, nutritious dal fry, three special ghee-rich rotis, rice, papad, and rabdi. We leisurely savour the substantial meal in relaxed ambience. The food is as good as the one served in their Mumbai restaurants – what disappoints is the Chaas – they serve only a tiny glass of chaas and when I asked for a refill the waiter rudely told me it would cost me an extra eighteen bucks – now that’s not fair as it is the accompaniment of the lip-smacking chaas that truly enhances the enjoyment and eating experience of this type of cuisine. Also the chaas here lacked the soothing zing of the “beer bottle” chilled chaas they serve in Mumbai. And as for the service – I suggest they send their staff down to the Mumbai restaurants to imbibe some of the down-to-earth businesslike warmth.

   

If Bhagat Tarachand wants to carve a niche for itself in Pune [like Shreyas or Mayur for vegetarian thalis] it better focus on its specialities and uniqueness of cuisine – what’s the point of having things like Bread-Butter-Jam, Sandwiches, Pav-Bhaji and Chole Bhatura on the menu when there are so many good established places for these in Pune? Remember, it’s those matchless varieties of rotis, unique taste of vegetable and paneer dishes, the inimitable lip-smacking soothing chaas and most importantly the tasty wholesome Thalis which are going to attract foodies and save this restaurant from becoming one of those run of the mill eateries one sees proliferating all over Pune. And please make the food more affordable, especially the thalis and have some variety too – a common man’s thali should not be more than fifty rupees.

  

If you happen to be in the heart of Pune City, do have a hearty meal at Bhagat Tarachand, and tell us if you liked it. We’re sure going to visit the place again – and this time we are going to focus on the variety of rotis, the rich paneer and mouth-watering vegetable gravies.

   

And if you want to read about my delightful experience at Mumbai’s Bhagat Tarachand just click on the links below:

  

http://vikramkarve.sulekha.com/blog/post/2007/12/food-travels-in-mumbai-a-veg-foodie-day.htm

 

  

http://foodiekarve.sulekha.com/blog/post/2006/10/the-best-value-for-money-vegetarian-food-in-mumbai.htm

 

  

Happy Eating!

  

VIKRAM KARVE

 

vikramkarve@hotmail.com

 

vikramkarve@sify.com

 

http://vikramkarve.sulekha.com

  

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

  

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

   

Bhagat Tarachand Pune

December 19, 2007

A HEARTY MEAL IN THE HEART OF PUNE

  

By

  

VIKRAM KARVE

     My wife is a pure vegetarian. So when we eat out together we prefer a pure vegetarian restaurant. And when you are really famished there’s nothing better to satiate your hunger than a sumptuous wholesome vegetarian thali. When we were in Mumbai our favourite Value for Money Vegetarian Thali guaranteed to satisfy the most voracious appetite and discerning taste buds was the Thali served by Bhagat Tarachand near Zaveri Bazar. Both taste-wise and price-wise, Bhagat Tarachand is unmatched – it’s the best value for money vegetarian food in Mumbai. So this afternoon, finding ourselves famished and thirsty on Laxmi Road in Pune we decided to have a hearty meal at Bhagat Tarachand’s Pune restaurant in the heart of the city.    The first thing you notice is the contrast in ambiance – unlike the hustle-bustle, hurly burly, hurried eating in a hot, humid, crowded atmosphere you are overwhelmed with in Mumbai, here, in Pune, the mood is set for serene, tranquil, relaxed, leisurely dining. Also, there is no “beer bottle” of chilled chaas (buttermilk) to quench your thirst and soothe your parched throat, and there is a stylish menu card, not the Mumbai-style wall-menu. I read the menu – quite expensive – now in this aspect Pune’s Bhagat Tarachand is different – certainly not frugal Value for Money dining! But then Pune is an expensive place, especially for food.    There isn’t must choice as far as Thalis are concerned – there is only one type of Thali on the menu and it’s called the Deluxe Lunch Thali [there is no ordinary thali for an “ordinary” foodie like me!]. The Thali costs a steep 120 rupees and we order it.     The food is plentiful and very tasty. There is melt in the mouth delicious Paneer Bhurji, flavoursome aloo methi sukha, a tangy samosa, nutritious dal fry, three special ghee-rich rotis, rice, papad, and rabdi. We leisurely savour the substantial meal in relaxed ambience. The food is as good as the one served in their Mumbai restaurants – what disappoints is the Chaas – they serve only a tiny glass of chaas and when I asked for a refill the waiter rudely told me it would cost me an extra eighteen bucks – now that’s not fair as it is the accompaniment of the lip-smacking chaas that truly enhances the enjoyment and eating experience of this type of cuisine. Also the chaas here lacked the soothing zing of the “beer bottle” chilled chaas they serve in Mumbai. And as for the service – I suggest they send their staff down to the Mumbai restaurants to imbibe some of the down-to-earth businesslike warmth.    If Bhagat Tarachand wants to carve a niche for itself in Pune [like Shreyas or Mayur for vegetarian thalis] it better focus on its specialities and uniqueness of cuisine – what’s the point of having things like Bread-Butter-Jam, Sandwiches, Pav-Bhaji and Chole Bhatura on the menu when there are so many good established places for these in Pune? Remember, it’s those matchless varieties of rotis, unique taste of vegetable and paneer dishes, the inimitable lip-smacking soothing chaas and most importantly the tasty wholesome Thalis which are going to attract foodies and save this restaurant from becoming one of those run of the mill eateries one sees proliferating all over Pune. And please make the food more affordable, especially the thalis and have some variety too – a common man’s thali should not be more than fifty rupees.    If you happen to be in the heart of Pune City, do have a hearty meal at Bhagat Tarachand, and tell us if you liked it. We’re sure going to visit the place again – and this time we are going to focus on the variety of rotis, the rich paneer and mouth-watering vegetable gravies.     

And if you want to read about my delightful experience at Mumbai’s Bhagat Tarachand just click on the links below:

   

http://vikramkarve.sulekha.com/blog/post/2007/12/food-travels-in-mumbai-a-veg-foodie-day.htm

 

  

http://foodiekarve.sulekha.com/blog/post/2006/10/the-best-value-for-money-vegetarian-food-in-mumbai.htm

   

Happy Eating!

   

VIKRAM KARVE

  

vikramkarve@hotmail.com

  vikramkarve@sify.com   

http://vikramkarve.sulekha.com

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

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

A Yummy Indian Cuisine – Dabba Gosht – Recipe

October 8, 2007

Want to try dabba gosht – just click the link below

http://vikramkarve.sulekha.com/blog/post/2007/10/dabba-gosht-my-all-time-favorite.htm

Happy Eating

Vikram Karve

http://vikramkarve.sulekha.com

Bake a Cake – 3/4 : 1: 11/2

August 1, 2007

¾: 1: 1 ½

 

By

 

VIKRAM KARVE

           

“ ¾ : 1 : 1 ½ ” – what’s that? No, it’s not what you think – it’s not a code or some mathematical formula. It’s the recipe for a simple cake – probably the first thing I learnt to cook.

 

It’s simple. Take ¾ [three-fourth] vati [ katori or cup] of fresh butter, cream it till fluffy with your hand, add 1 [one]vati of sugar and whisk vigorously till the sugar and butter blend smoothly, whip three eggs till they fluff up into peaks, fold into the butter-sugar mixture carefully, and beat with your hand till the batter emulsifies nicely.

 

Sieve 1 ½ [one and a half] vaties [katories] of maida [flour] with a teaspoon of baking powder and keep ready in a thali.

 

In a glass pour a generous “tot” of full-bodied dark rum – the more darker and more mellower the rum the better – as it will have more caramel which will impart an inimitable heavenly bitter-sweet flavor blended with the richly aromatic enveloping tang of molasses.

 

Now start adding, by the tablespoonful, the sieved maida to the butter-sugar-egg emulsified batter, gently folding in and smoothing in with your fingers, and alternately, from time to time add a few “drops” by the teaspoonful of the full-bodied dark rum, licking your fingers from time to time, rolling on your tongue, sampling and tasting at every step, till you get the right creamy consistency and taste. I love to mix in a wee bit of powdered spices like cinnamon, cardamom or cloves – innovate as per your mood and taste.

 

Now bake your cake. The rum will guarantee that the cake does not flop and the hot spicy alcohol vapor escaping from the cake and perambulating within the oven will impart a tantalizing aroma and enticing fragrance to the cake.

 

This cake tastes best when eaten hot – as the blissful fresh vapors overwhelm your palate with their zesty fragrance and full-bodied flavor.

 

This is the first recipe I learnt from my mother when I was a small boy [The “rum” innovation came a bit later]. I used stainless steel vaties, if you don’t have them use cups. Don’t be too finicky about precise proportions, sample and taste at every step; and of course trust the rum to do the rest!

 

I bake it in half an hour and it tastes heavenly. Baking a cake is so simple, isn’t it? Just remember simple recipe –  “ ¾  : 1 : 1 ½ ”  

       

VIKRAM KARVE

 

http://vikramkarve.sulekha.com

 

vikramkarve@sify.com

 

vikramkarve@hotmail.com

             

Rustic Indian Chicken Curry

July 30, 2007

MOUTHWATERING MEMORIES – RUSTIC INDIAN CHICKEN CURRY AT A WAYSIDE DHABA IN VISAKHAPATNAM [VIZAG]

By

VIKRAM KARVE

It’s a cold, damp and depressing evening in the back of beyond place where I now live.. There is an ominous wind, menacing lightening and disturbing thunder, and it starts to rain. Predictably, the lights go off, adding to the gloomy atmosphere.

My spirits plummet and I sit downcast in desolate silence and indulge in forlorn self-commiseration mourning the past (which makes me feel miserable), speculating the future (which causes me anxiety) and ruining my present moment (which makes me melancholic).

Whenever I am in a blue mood, two things are guaranteed to lift my spirits – good food and beautiful women – or even merely thinking about them in my mind’s eye. [In fact, I dread that the day I stop relishing good food, or appreciating beautiful women, for on that day I will know that I have lost the zest for living and I am as good as a dead man!]. As I languish out here in this godforsaken environment bereft of gustatory or visual stimulation (Colaba and Churchgate but distant memories), I close my eyes and seek to simulate my senses (that’s the trick – if you can’t stimulate; then simulate) trying to think interesting thoughts, evoke happy nostalgia, and suddenly a mouthwatering memory rekindles my spirits as I vividly remember the tastiest chicken curry I ever eaten and truly relished long back, almost twenty years ago, sometime in the eighties, at a rustic wayside dhaba on the highway near Visakhapatnam , or Vizag as we knew it.

The ramshackle place was called NSTL Dhaba, why I do not know, and maybe it does not exist now, or may have metamorphosed into the ubiquitous motel-type restaurants one sees on our highways. We reached there well past midnight, well fortified and primed, as one must be when one goes to a dhaba, ordered the chicken curry and watched it being cooked.

Half the joy of enjoying delicious food is in watching it being made – imbibing the aroma and enjoying the sheer pleasure of observing the cooking process. And in this Dhaba the food is made in front of you in the open kitchen which comprises an open air charcoal bhatti with a tandoor and two huge cauldrons embedded and a couple of smaller openings for a frying pan or vessel.

They say that the best way to make a fish curry is to catch the fish fresh and cook it immediately. Similarly, the best way to make a chicken curry is to cut a chicken fresh and cook it immediately with its juices intact. And remember to use country chicken or desi murgi or gavraan kombdi for authentic taste.

And that is what is done here. The chicken is cut after you place the order and the freshly cut, dressed and cleaned desi murgi is thrown whole into the huge cauldron full of luxuriantly thick yummy looking gravy simmering over the slow fire.

How do you cook your Indian Mutton or Chicken curries? Do you fry the meat and then add water and cook it, or do you cook (boil) the meat first and then fry it? Here the chicken will be cooked first in the gravy, on a slow fire, lovingly and unhurriedly, and then stir fried later (tadka ).

There are a number of whole chickens floating in the gravy and the cook is keeping an eagle eye on each and every one of them, and from time to time gently nurturing and helping them absorb the flavor and juices of the gravy (As the chickens absorb the gravy they become heavier and acquire an appetizing glaze). Once the cook feels a chicken is ready (30-40 minutes of gentle slow nurtured cooking), he takes out the chicken, chops it up, and throws it into a red-hot wok pan to stir fry basting with boiling oil and then ladles in a generous amount of gravy from the cauldron. When ready the chicken curry is garnished with crisp fried onion strips and coriander and savored with hot tandoori roti. We have a bowl of dal (simmering in the other cauldron) duly “tadkofied” as a side dish. The chicken is delicious and the gravy is magnificent. Ambrosia! We eat to our heart’s content – a well-filled stomach radiates happiness!

I still remember how delightfully flavorsome, tasty and nourishing every morsel was, and just thinking about the lip-smacking rustic chicken curry has made me so ravenously hungry that I’m heading for one of those untried and “untasted” Dhabas in my vicinity to sample their wares.

If I don’t find it anywhere I’m going to try and make this rustic chicken curry at home. And if anyone in Vizag is reading this, do let us know whether the highway dhaba still exists or has it vanished.

Happy Eating

VIKRAM KARVE

vikramkarve@sify.com

http://vikramkarve.sulekha.com
 

Value For Money Dining in Mumbai

July 30, 2007

BAGHDADI  [Bagdadi]

WHOLESOME VALUE FOR MONEY NON VEG FOOD IN COLABA MUMBAI

By

VIKRAM KARVE

Next time you are on Colaba Causeway, in Mumbai, have a meal in Baghdadi. It’s on the ‘Bade Mian’ lane (turn left as you walk down past Regal before Mondegar, and then after a couple of steps take the first turn right, walk past Bade Mian on your left, Gokul restaurant on your right, and on your left you will find Baghdadi). Otherwise enter the lane opposite Olympia and you will find Baghdadi on the first turn to the left.

Baghdadi’s speciality is the huge Khaboosh Roti and along with it try any chicken or mutton gravy dish. The special dish of the day is always good – White Chicken on Tuesdays, I think, is what I like best. The White Chicken and the soft fluffy roti – it’s finger licking stuff!

I like their Chicken Kashmiri and Mutton dishes too. And there always is my all time favorite – the inimitable tried and tested Baghdadi staple dish Chicken Masala at all times.

Their Biryani is different too – there is a huge Tandoori Chicken piece in it. But I prefer the Biryani at Olympia across Colaba Causeway.  The Tandoori Chicken on its own is delicious too, especially with the roti, as an appetizer. 

But my all time favorite is Bagdadi’s huge fluffy Roti (is it called the Khaboosh Roti or the Khameeri Roti?) with any gravy Chicken dish or Mutton Masala or even a Chilli Chicken. Whatever you eat, don’t forget to order their unique wholesome khameeri or khaboosh roti – it’s the specialty of the place, their signature dish, and I don’t think you get it as good anywhere else.

If you are a vegetarian, it’s best to try Kamats, Kailas Parbat or the pure veg eatery adjacent to Sahakari Bhandar, or Chetana in Kalaghoda.

But if you’re a hard core non vegetarian, and have a cast iron stomach, the next time you’re somewhere near Gateway or Colaba in Mumbai, and you are terribly hungry, and want a quick, hot, tasty, nourishing, satiating and fulfilling meal that’s easy on your wallet, just head for Baghdadi. You won’t be disappointed. You’ll carry with you mouthwatering memories of the finger licking food for a long long time.

VIKRAM KARVE

vikramkarve@sify.com
http://vikramkarve.sulekha.com

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