Archive for the ‘vada’ 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

A Delicious Day in Mumbai

July 12, 2007

A TRENCHERMAN TRAVELS IN THE HEART OF MUMBAI [Unmatched Value for Money (VFM) Vegetarian Food in the heart of Mumbai] By VIKRAM KARVE    Dear Fellow Foodie, would you like to come with me on a gastronomic tour and spend a delicious day in the heart of Mumbai? This time, let’s have pure vegetarian authentic value-for-money Indian cuisine. Next time we’ll venture out on a hard-core non-vegetarian eating adventure.   BREAKFAST  Mumbai is in Maharashtra. You will get all genres and varieties of cuisine in Mumbai, but tell me, where would you go for an authentic Maharashtrian breakfast? My favorite place is Vinay near Thakurdwar in Girgaum. When I used to stay at Churchgate, early in the morning, I used to walk down Marine Drive towards Chowpatty, cross the road near Taraporewala Aquarium, take the lane between Kaivalyadhama Yoga Centre and Savitribai Phule Ladies Hostel, (the lane is called Income Tax Lane), cross the railway overbridge at the southern end of Charni Road Station on the Western Railway, walk straight on Thakurdwar Road, cross Girgaum (JSS) Road, and continue walking till I reached Vinay on my right.  Have you ever tasted a dish called Misal? If you want to know what an authentic Misal tastes like, try the Misal at Vinay’s. It’s the signature dish of the place and I don’t think anyone else serves a better Misal than Vinay of Girgaum. The place is always crowded and you may have to wait for a seat, but the sight of foodies voraciously eating and the gastronomic ambiance will help build up your appetite. The moment you sit down in the shiny bright eatery, with mirrors all around, order a Misal. Don’t delve too much on the contents, or the ingredients, which basically comprise an Usal, rassa (the spicy curry) and the garnish of sev, chiwda, farsan, onions, fresh corriander and green chillies, arranged in three tiers and served with a wedge of lemon. There are two bowls and spoons. Using both spoons, mix the contents thoroughly, squeeze the lemon, and eat. It’s hot, delicious; your tongue is on fire, my nose and eyes water – the true test of a genuine missal. Bash on regardless. (Never try to douse the appetizing zesty fire in your insides by sipping water or ruin the gastronomic experience by succumbing to a bite of pav or bread they may have the temerity to place alongside). Pav with Bhaji or Vada may be fine, but if you want to savor the genuine taste of misal, and experience the ‘proof’ of the real stuff, it would be tantamount to sacrilege to have pav with misal. If you like things less spicy try Dahi Misal. The sweet cool curds (dahi), fiery chillis, zesty onions and spicy crisp chiwda-shev provide an excellent contrasting symbiosis of tastes and flavors. If you do want to have something with pav, try the Patal Bhaji or Usal. Fresh soft bread drenched in the delicious gravies – it’s heavenly. You’ll find all the Maharashtrian specialties on the menu, including the Upas (Fast) food like sabudanyachi khichadi and wade, but you must go there and discover for yourself. There are quite a few exquisite preparations of pohe too. But remember to end with chilled piyush or mango lassi to savor a sweet end to a delightful repast. If you are looking for Authentic Value For Money pure Vegetarian Maharashtrian Cuisine in Mumbai, head for Vinay – and you will carry mouthwatering memories of the place forever. And if you know of a place that serves a better Misal, please be so good as to inform me.    LUNCH   If you are ravenously hungry on a busy afternoon in the heart Mumbai, head for Bhagat Tarachand (BT). To get there, walk up Kalbadevi Road from Metro, turn right at the Cotton Exchange, and to your left you will see a series of eateries named Bhagat Tarachand. All are equally good and serve similar food, so you can sample them one by one on your numerous visits and decide which one you like. You can also walk up from Crawford Market, through Zaveri Bazar, past the Gold Exchange and Mumbadevi Temple; or from Bhendi Bazar via Pydhonie down Kalbadevi Road. In case you live in the suburbs, get down at Charni Road station, walk down Thakurdwar Road and turn right at Bhuleshwar and walk past the Cotton Exchange. Don’t try to drive down – you’ll go crazy negotiating your way – and besides a brisk walk on a hot and humid Mumbai afternoon will build up a voracious appetite and rapacious thirst – sine qua non for total enjoyment of a delicious nourishing meal.  The first thing to do is to order a “beer bottle” of chilled chaas (buttermilk) to quench your thirst and soothe your parched throat. On your first visit sample the delectable thali comprising varied vegetable dishes, dal and melt-in-the-mouth chappaties. Once you are hooked on, on subsequent visits you can experiment with the variety of rotis and vegetarian delights in Bhagat Tarachand’s culinary repertoire. Each and every dish – the dal fry, paneer bhurji, methi malai mutter, bhindi, even baingan – is superb. Both tastewise and pricewise, Bhagat Tarachand is unmatched – it’s the best value for money vegetarian food in Mumbai. Once you have relished your hearty meal, leisurely stroll down (digestive walk) past the Cotton Exchange and Panjrapole towards Bhuleshwar, turn right on VP Road towards CP Tank and soon you will reach Bhaishankar Gaurishankar which serves the most delicious lip-smacking rasgullas in Mumbai. As the luscious heavenly syrupy delights melts in your mouth you will experience such a fantastic blissful ecstasy that words cannot describe. A perfect ending to a perfect meal!     DINNER   I’ve just had some Khichdi – no, not the yummy lip smacking sabudanya chi khichadi my wife gorges and devours by the plateful whenever she is “fasting” – but the Khichdi one is given to eat when one is convalescing. It’s supposed to be light on the stomach, gives you strength and helps you recuperate. My daughter is ill; hence the Khichdi. The Khichdi I just ate was awful – it was fatless; there was no pure ghee in it, as desired by my darling daughter. In fact, it was so tasteless and insipid that it brought back nostalgic mouthwatering memories of wholesome Khichdi I had savored at Khichdi Samrat on near CP Tank in Mumbai. To get there, walk up Kalbadevi Road from Metro, turn left at the Cotton Exchange, walk past Panjrapole towards Bhuleshwar, turn right on VP Road towards CP Tank, and soon on your right you will see Khichdi Samrat – an unpretentious down-to-earth eatery. In fact it’s so humble and modest that make sure you don’t miss it and walk on to CP Tank! It is a small place, but I always found a seat; maybe they send out more parcels than have patrons eating in situ. You can also walk up from Crawford Market, through Zaveri Bazar, past the Gold Exchange and Mumbadevi Temple, to Cotton Exchange; or from Bhendi Bazar via Pydhonie down Kalbadevi Road and turn right at the Cotton Exchange. In case you live in the western suburbs, take a train and get down at Charni Road station, climb the overbridge at southern [Churchgate] end, turn left, walk staright down Thakurdwar Road, cross Girgaum (JSS) Road, continue past Vinay [you’ll be tempted to hop in for a Misal!], turn left at Bhuleshwar on VP Road towards CP tank. When I used to stay at Churchgate, I used to walk down Marine Drive towards Chowpatty, cross the road near Taraporewala Aquarium, take the lane between Kaivalyadhama Yoga Centre and Savitribai Phule Ladies Hostel, (the lane is called Income Tax Lane), cross the railway overbridge at the southern end of Charni Road Station on the Western Railway, walk briskly on to my destination. Don’t try to drive down – you’ll go crazy negotiating your way – and besides a brisk walk on a hot and humid Mumbai evening will build up in you a voracious appetite – quite conducive, in fact sine qua non, for total enjoyment of, and to do full justice to, the delicious nourishing fare you are going to partake of in Khichdi Samrat. Besides, your march through the crowded gritty bustling streets will prepare you for the gastronomic adventure. You’ll be surprised, but the first time I went to Khichdi Samrat, one Sunday evening, I didn’t have Khichdi [maybe because of my mental map associating Khichdi  as convalescence-food, or maybe because “Dal Bati” was listed on the menu board as a Sunday special and I was curious to sample this dish which I had never tasted till that day]. Tasty wheat flour balls in scrumptious dal with plenty of pure ghee – it was indeed delicious and satiating. There are ten varieties of Khichdi, ranging from the bland plain khichdi to the special dry fruit kichdi, and I have tried all of them, one on each visit, and I liked the Masala and Vrindavan Khichdis. Do embellish your khichdi with a papad of your choice. There is an impressive array of papads to choose from. To my delight, I found the other dishes on the menu like the Methi Malai Mutter, Koftas, Kurmas and Paneer gravies very delicious too, and so is the excellent satisfying thali with a medley of dishes. So, if you go there in a group, don’t restrict yourself to Khichdi. And don’t forget to try different rotis and parathas including those made of maka [corn], bajra and the delicious stuffed versions. Start off with a jal jeera, have chaas to accompany your meal, and end with a Gulab Jamun or Rabdi; or better still walk down to Bhaishankar Gaurishankar nearby to end your repast with some chilled soothingly-sweet rasagullas.  The next time you’re in the heart of Mumbai, do have a meal at Khichdi Samrat, and tell us all about it.   MIDNIGHT TREAT   It’s been a long long time since I’ve relished a bowl of “Green Chilli Ice Cream” but the zestful stimulating taste still lingers on my tongue. Never before had I enjoyed eating ice cream so much. It was indeed a unique and passionate eating experience. Let me tell you about it. I love ice cream. A friend of mine told me that there is a place opposite the Chowpatty Sea Face in Mumbai India that serves “green chilli” ice cream. I didn’t believe him. I have savored myriad flavours of ice cream but “green chilli ice cream” seemed a bit far fetched. On questioning, my friend confessed that he had only heard about it, not eaten it himself. The very concept of green chilli ice cream whetted my curiosity so much that at sunset I was standing in front of Bachelorr’s (that’s the spelling on the menu card) Ice Cream and Juice Stall, my appetite fully stimulated by a long brisk walk. It was there on the menu card – Green Chilli Ice Cream. I ordered it and walked with the bowl to a lonely bench nearby to enjoy the eating experience in glorious solitude. The ice cream looks a creamy pink (not chilli green as I had expected it to be). I close my eyes and smell the ice cream – a nice sweet milky fragrance, a bit fruity; certainly no trace of the piquant penetrating sting of chillies. With a tremor of trepidation I spoon a bit of the green chilli ice cream on my tongue. My taste buds are smothered by a sweet mellifluous sensation as the cold creamy ice cream starts melting on my tongue. I am disappointed, feel conned – it seems it was just hype. This is run of the mill stuff. Or is it? Wait a moment. As the ice cream melts away I suddenly feel a sharp piercing fiery taste that sizzles my tongue, stings through my nose and penetrates my brain. My tongue is on fire and, like instant firefighting, I instinctively spoon a blob of ice cream onto my tongue. The cool ice cream quenches my burning tongue with its almost ambrosial taste but the moment it melts away I am zipped like a rocket with the sharp punch of the green chillies. So that was the art of eating green chilli ice cream. Hot and cold. Scorch and quench. Sting and soothe. Contrasting sensations. Like Alternating Current. Sharp tangy kicks burning through the cool syrupy sweetness till your system is fully perked up. And a trace of the biting tangy flavour of the green chilli remains within me for a long long time as I walk away. Green Chilli Ice Cream doesn’t satiate – it excites, stimulates, gives you a “kick”, zests you up. It’s a truly passionate delight. I searched for it everywhere in Pune, but couldn’t get it. So I’ll have to wait for my next trip to Mumbai to enjoy my favourite zesty ice cream again! Bachelorr’s has many other exciting and different flavors too, but I love Green Chilli. Dear fellow Foodies, the next time you are in Mumbai, head for Chowpatty at midnight and end your delicious day relishing a bowl of green chilli ice cream. And let me know if you liked it.    VIKRAM KARVE  http://vikramkarve.sulekha.com  https://vwkarve.wordpress.com  http://karve.wordpress.com  http://www.linkedin.com/in/karve  http://www.ryze.com/go/karve  vikramkarve@sify.com  vikramkarve@hotmail.com                 

MUMBAI BY NIGHT – EATING OUT

July 6, 2007

SEAFOOD IN KOLIWADA


By


VIKRAM KARVE

You must have noticed a dish called “Fish Koliwada” or “Prawn Koliwada” on the menu cards of many restaurants. Recipe books too feature “Koliwada” recipes, and I’ve observed a few eateries featuring “Koliwada” in their names. But have you gone to the one and only Sion-Koliwada (in Mumbai) from which these yummy seafood delicacies derive their names and actually tasted the genuine Koliwada style cuisine over there? No! You haven’t? Doesn’t matter. Come with me on a Foodie trail. I’ll take you on a gastronomical trip to Sion Koliwada in Mumbai and, together, let us sample and relish the authentic Koliwada seafood delights on offer.

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

At the entrance to Hazara you will find heaps of marinated prawns and various types of fish of the season, like pomfret, rawas, surmai. You can have your seafood deep-fried in the huge kadhai of boiling oil or have it roasted on the coal grill or tandoor. You may see a few pieces of marinated chicken, but ignore them; at Koliwada you’re going to focus on seafood!

Every good eatery has a signature dish (unless it’s one of those ubiquitous run-of-the-mill eateries proliferating all over the place which serve such uninspiring pedestrian fare that they are certainly not worth visiting). You must “plan” your “eat” and know what to relish in a particular restaurant.
It’s comical to see people eating “Chinese” at Irani, Mughlai and pure vegetarian Gujju and Udipi Restaurants and vegetarian dishes at Baghdadi, Olympia and Bade Mian. I’ve almost split my sides seeing a guy trying to order a pizza at Mathura Dairy Farm when there are excellent pizzerias in the vicinity at Churchgate.

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

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

You go inside. You can either sit with the drinking types on the congested, crammed, smoky and noisy ground floor, but it’s best to sit comfortably in the “air conditioned” mezzanine floor where you can watch the goings on below while enjoying your food. The lip-smacking prawns are crisp, crunchy, scrumptious and zesty – truly exquisite! Once you have savored Prawn Koliwada at Hazara you’ll appreciate the difference between authentic “Prawn Koliwada” and the stuff they serve you at various eateries.

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

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

At Hazara, you eat only seafood – don’t make the mistake of ordering anything else unless you want to ruin your meal. And don’t be tempted to order a “quarter” of booze or a beer, which you will find many others doing. It would be sacrilege to dull your taste buds and “wash down” such magnificent ambrosial seafood delicacies, when you can mindfully savor each and every morsel.
Build up an appetite, and head for Hazara to enjoy exquisite incomparable authentic seafood, Koliwada style. And do let us know how you enjoyed it!

Happy eating!

VIKRAM KARVE

vikramkarve@sify.com
vikramkarve@hotmail.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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Eating Out in Churchgate Mumbai

May 29, 2007

Kheema Pav, Bun Maska and Chai at Churchgate

by
VIKRAM KARVE

When I used to live in Empress Court, opposite the Oval, near Churchgate, I would rise at dawn, as the clock on Rajabai Tower struck Six, and go for a long brisk walk all the way to Chowpatty, and on my return, I would head for Stadium restaurant for a refreshing and stimulating cup of tea to energize me and perk me up for the day ahead. On Sundays and holidays, when we went for our super long walks down Marine Drive, up Walkeshwar, Teen Batti, down Malabar Hill, Napean sea Road, a round of Priyadarshini Park, Kemps Corner, Hughes Road, Babulnath, and back, there were three places where we used to breakfast to satiate our ravenous appetites – if my walking partner was a vegetarian we used to head to Vinay in Girgaum for a Misal Pav; and if non vegetarian, it was either Kyani at Dhobi Talao or Stadium at Churchgate for a Kheema Pav.

Stadium serves wholesome tasty Kheema dishes throughout the day, an ideal “snack’ if you are feeling famished. I like their “pudding” and patties too; their Chicken Biryani is worth a try, and so are the “Chinese” dishes, and, if you are in a hurry, why not have a quick spicy egg bhurji with fresh soft pav? Look at the blackboard on the wall for the day’s special – these dishes are real good, whether it’s fried fish, dal gosht, or, if it’s your lucky day, chicken or mutton dhansak.

Stadium Cafe, located next to Churchgate Railway Station, is a clean, well-lighted place to pass time, waiting for someone, or browsing a book, or just doing nothing, staring out onto the busy street, while enjoying a cup of invigorating tea with a bun maska. I like Stadium. It is a clean well-lighted place. It is easy on your wallet, and serves good wholesome food in relaxed ambiance.

VIKRAM KARVE

vikramkarve@sify.com
vikramkarve@hotmail.com

http://vikramkarve.sulekha.com

http://vikramkarve.livejournal.com

http://www.ryze.com/go/karve
 

KACHORI – MY FAVORITE FAST FOOD

May 29, 2007

MY FAVORITE “FAST” FOOD

By

VIKRAM KARVE

My wife observes and indulges in (and consequently subjects me to) all types of fasts. She fasts on Mondays, Chaturthies and any occasion she wants to fast. Actually, her “fasts” are not true fasts in the rigorous real sense, only a change of food, to what I call “fast food” which is quite delicious and maybe a bit more calorie-rich than normal food (that’s the “fast food” I’m referring to, not the burgers and pizza you thought!).

My favorite fast food is the Kachori. No! No! It’s not the scrumptious Rajasthani style lip-smacking Khasta Kachori I’m referring to, but the Sweet Kachori served by most Udipi eateries in and around Mumbai and Pune.

Take boiled mashed potato, add a bit of sabudana peeth (sago flour) for binding, a pinch of salt and sugar and knead into a dough.

Roast fresh juicy grated coconut with sugar, khus khus, dry fruit like raisins, cashews, till it is nice and crispy “khamang” – and your filling is ready.

You must roast in pure ghee, as oil is not permitted on a “fast”.

Make largish round patties with the potato dough on the outside and a generous portion of the roasted sweet coconut filling inside and deep fry till nicely crusty, crisp and light brown and your sweet kachori is done (fast and simple isn’t it?).

Serve with a katori of whipped sweetened curds and your “fast food” is ready to eat.

You will be tempted to break a piece of Kachori, dip it in the curds and then eat it – don’t do it, that’s not the right way to eat sweet kachori and you’ll ruin the experience as the concoction will turn soggy. What you must do is to place a chunk of crisp hot kachori on your tongue and close your eyes. Now savor the “khamang” crunchy taste of the lively roasted coconut filling for some time, then press your tongue on your palate and roll till the heavenly sweet filling and the crisp potato covering amalgamate. It’s really yummy!

Now is the time to pop in a spoon of sweet whipped curds, and let the feisty assortment of flavors dance and mingle on your tongue till the food dissolves in your mouth and disappears into you giving you a feeling of supreme satisfaction. [I once saw a movie called “Blow Hot Blow Cold” in the seventies – the art of eating a sweet kachori is similar: hot and cold, hot and cold, crunchy and soft, crunchy and soft, sweet and sour, sweet and sour!].

I first tasted the sweet kachori at a place called Apsara near Hirabaug on Tilak Road in Pune. It’s still my favorite. Vihar, at Churchgate in Mumbai, and Vaishali, on Fergusson College Road, Pune, serve an excellent sweet kachori too; and I’m sure you’ll find it on the menu of almost all Udipi restaurants.

So next time you want to relish your “fast” you know which “fast food” to eat, in addition to the usual sabudana khichadi, sabudana wade and ratalyacha kees.

Happy “Fasting” !

VIKRAM KARVE

vikramkarve@sify.com

http://vikramkarve.sulekha.com

Vada Pav

May 29, 2007

MY FAVOURITE VADA PAV

By

VIKRAM KARVE

My favourite Vada Pav is CTO Vada Pav at Ashok Satam’s stall on the Flora Fountain (Hutatma Chowk) side of the Central Telegraph Office (CTO) in Mumbai.

The Vada is served freshly fried piping hot and is crisp and crunchy on the outside. That’s how a good Vada should be from the outside, nice and crisp, not soft and soggy like most of the fare dished out elsewhere.

The moment you bite the sharp zesty effect of the spices and greens hits you – there is an abundance of tangy greens in the tasty fusion inside : green chillies, coriander, curry patta, ginger-garlic. Don’t chew, just roll your tongue and press the hot stuff against your palate and let it dissolve. You’ll feel stimulated for sure! It’s not only mouth watering; it may be even nose-watering too if you have a delicate tongue. So might as well put the vada in a pav and savour the CTO Vada Pav gazing at the Hutatma Memorial, the Fountain and nice faces in the crowd rushing by to and from Churchgate.

Can anyone tell me where I can enjoy a good Vada Pav in Pune? I’ve tasted a few so far, even the famed Joshi’s, Diwadkar, Rohit et al, and found them quite soggy and insipid compared to the Mumbai’s CTO Vada.

VIKRAM KARVE

vikramkarve@sify.com

http://vikramkarve.sulekha.com