Chicken Curry Made Simple : First Cook – Then Fry

CHICKEN CURRY MADE SIMPLE
First Cook (Boil) – Then Fry
Mouthwatering Vizag Memories
By
VIKRAM KARVE

I have learnt most of my cooking by observing dishes being cooked – especially in streetfood eateries – and – of course in Navy ship galleys.


I vividly remember the tastiest chicken curry I ever eaten and truly relished long back – more than 27 years ago – sometime in the late 1980s – at a rustic wayside dhaba on the highway near Visakhapatnam – or Vizag – as we knew it. 

The ramshackle place was called NSTL Dhaba (or Dhabha – if you prefer to spell it that way).

Why did it have that name...?

I do not know. 

Maybe – the place does not exist now. 

Or maybe – the rustic dhaba may have metamorphosed into the ubiquitous motel-type restaurants one sees on our highways. 

We reached there well past midnight – well fortified and primed with Rum – as one must be – when one goes to a dhaba.

We ordered the chicken curry – and – I 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 was made in front of you – in the open kitchen – which comprised 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 – it is best to use country chicken or desi murgi or gavraan kombdi for authentic taste.

And that is what was done here in this dhaba. 

Let me describe the process of making the chicken curry.

The live chicken is cut after you place the order.

And then – the freshly cut, dressed and cleaned – the 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 first fry the meat – and then add water and cook it...? 

(FRY and BOIL)

Or  – do you cook (boil) the meat first – and then fry it...? 

(BOIL and FRY) 

In this dhaba – the BOIL and FRY technique was used.

Here the chicken is cooked first in the gravy – on a slow fire – lovingly and unhurriedly – and – then stir fried later (like throwing in a tadka into a hot cauldron). 

Like I told you – in this dhaba – a gravy is simmering 24/7 in a huge cauldron – being topped up from time to time

Yes – first they cook (boil) the whole chicken in the gravy. 

Then – when done – they pull out the whole chicken from the gravy – cut the whole chicken into pieces – and – they throw the chicken pieces into hot oil – and – stir fry on full heat. 

Lastly – they throw in some gravy – stir vigorously – give a finishing touch – and garnish before serving.

This is a busy dhaba – so – at any point of time – 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 – in order to pick the chicken out at the right time when it is ready for frying. 

From time to time – the cook gently nurtures the floating chickens – and this helps 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 the chicken with boiling oil. 

Then once the chicken is nicely fried – the cook ladles in a generous amount of gravy from the cauldron – and gives the chicken pieces a final fry. 

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. 

Yes – one cauldron has the simmering chicken gravy – and – the other cauldron has the simmering dal.

These are the only two dishes on the menu – chicken curry – and – dal. 

The chicken is delicious – and – the gravy tastes magnificent – as we dunk fresh hot tandoori rotis in the gravy and relish them.

Ambrosia...!!! 

We eat to our heart’s content – a well-filled stomach radiates happiness!

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

If you don’t find this type of “Dhaba Chicken” anywhere – just try and make this rustic chicken curry at home. 

Remember the cardinal rule for cooking meat (especially Chicken):

First Cook (Boil) – Then Fry 

It is easy to cook and tastes delicious –- you can take my word for it.

And – if anyone in Vizag is reading this – do let us know whether the Highway NSTL Dhaba still exists – or – has it vanished – or – like most yesteryear simple dhabas – has it metamorphosed into a fancy motel...? 

Happy Cooking – and – Happy Eating  

VIKRAM KARVE

Copyright © Vikram Karve 
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Disclaimer:

All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the story are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

 

This recipe was first posted online by me more than 12 years ago in my creative writing and food blogs at various urls like http://creative.sulekha.com/mouthwatering-memories-by-vikram-karve_186686_blog and http://karvediat.blogspot.in/2013/03/rustic-indian-chicken-curry.html  etc and the recipe also features in my Foodie Book APPETITE FOR A STROLL 

TASTY MANTRA - Definition and Meaning of TASTE

TASTY MANTRA

The Definition and Meaning of TASTE and TASTY

By

VIKRAM KARVE

Long back I had a maid who used to cook quite well.

One day I invited some colleagues and their families (including my boss and his family) over for dinner and I decided to ask the maid to cook the food.

Apart from the usual fare of daal, rice, roti and a vegetable dish, I asked to her make chicken curry (which was her “signature dish”).

She cooked delicious chicken curry for us every Sunday and we really loved it.

At office, I often boasted about how lucky I was to get a good maid who cooked delicious food and I especially praised her chicken curry. So everyone was quite keen to taste this much hyped inimitable chicken curry.

“These guests are very special and they especially are looking forward to eating your chicken curry,” I told the maid, “so make it tasty. Please make the chicken curry really tasty.”

Now I did not know one thing – the definition of “taste” and “tasty” in my maid’s dictionary.

As far as my maid was concerned, “taste” meant rich (oily) and spicy and making food “tasty” meant adding plenty of oil and lots of chilly powder.

So when she cooked the chicken curry she made sure that she added generous amounts of oil and chilly powder. In fact, she had prepared the dish in copious amounts of oil and “richly” spiced (especially chilly powder).

The guests arrived.

Everyone was eagerly waiting in anticipation for the chicken curry.

The dish arrived and it looked very appealing and mouthwatering – yes, the chicken curry looked sumptuous, succulent pieces of chicken floating in rich opulent gravy.

The moment we started eating the chicken curry our tongues were instantly on fire. 

Yes, our tongues, our mouths, our whole insides were blazing and we all broke out into a sweat. 

Never before had we ever tasted something so hot and fiery. 

The rich greasy gravy further added to the pungency and the “kick.

Everyone kept drinking glass after glass of water to cool down their insides which had been set on fire by the red-hot chicken curry.

Had it not been for the “bland” vegetable dish and daal, which saved the day, the meal would have been a complete unmitigated disaster.

Next morning, surveying the leftovers, our maid was surprised to see that that there was plenty of chicken curry left over in the fridge, whereas the daal and vegetables were wiped out clean.

This was exactly the opposite of what she had expected.

I told her what had happened and asked her: “why did you put so much oil and chillies in the chicken curry?”

She said, “but you told me to make the chicken curry tasty. And how can a dish be tasty unless it is rich and spicy?”

“But what about the vegetables and daal – they were quite okay,” I said.

“You didn’t tell me to make the vegetables and daal tasty, so I made them normal,” she said.

‘Okay,’ I said, ‘from now on make everything “normal”. Please don’t make anything “tasty”.’

Epilogue

A few days ago I ordered Biryani at a local restaurant in Wakad near Pune.

Now, to the best of my knowledge and experience, Biryani is supposed to be mildly spiced.

But the Biryani served to me was so highly spiced, terribly red-hot and greasy that for me it was impossible for me to eat.

So I called the manager and told him not to make the Biryani so spicy and greasy and that he should tell the cook to put less oil and chilly powder in the Biryani.

Do you know what he said?

He said: “Sir, how can food be tasty unless you put oil and chillies? And most customers like “tasty” food.”

I instantly remembered the words of my erstwhile maid.

Well, they were the culinary “experts” and maybe I am out of sync.

Now I know the meaning and definition of the terms “taste” and “tasty”:

“Taste” means rich (oily) and spicy and making food “tasty” means adding plenty of oil and lots of chilly powder.

HAPPY EATING (and Happy Cooking)

May you always enjoy “Tasty” Food

VIKRAM KARVE

Copyright © Vikram Karve 2013

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

© vikram karve., all rights reserved.

Did you like this foodie story?

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Foodie Book:  Appetite for a Stroll
If your are a Foodie you will like my book of Food Adventures APPETITE FOR A STROLL. Do order a copy from FLIPKART:
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About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer and blogger. Educated at IIT Delhi, IIT (BHU) Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel and a book of vignettes and an anthology of short fiction. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles on a variety of topics including food, travel, philosophy, academics, technology, management, health, pet parenting, teaching stories and self help in magazines and published a large number of professional  and academic research papers in journals and edited in-house journals and magazines for many years, before the advent of blogging. Vikram has taught at a University as a Professor for 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing and blogging. Vikram Karve lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts.

Vikram Karve Academic and Creative Writing Journal: http://karvediat.blogspot.com
Professional Profile Vikram Karve: http://www.linkedin.com/in/karve
Vikram Karve Facebook Page:  https://www.facebook.com/vikramkarve
Vikram Karve Creative Writing Blog: http://vikramkarve.sulekha.com/blog/posts.htm
Email: vikramwamankarve@gmail.com

      

© vikram karve., all rights reserved.

KHAU GALLI - EATING OUT IN INDIA - STREET FOOD

EATING OUT IN INDIA - STREET FOOD

KHAU GALLI 

By

VIKRAM KARVE

Youngsters, like my own kids, may prefer eating in Food Courts in Malls but old timers like me prefer Khau Gallis - yes, I still prefer the yummy value-for-money street food in a Khau Galli rather than the insipid expensive fare served at most Food Courts in the ubiquitous Malls and so-called Fast Food Joints that are proliferating like hobgoblins all over Pune.

Khau Galli

What does this mean?

Well, in Marathi, Khau means Treat, a Food Treat.

And Galli means lane, or street.

So Khau Galli means Treat Street, or Food Lane, or Foodie Lane, call it what you like.

(Lovers go to the Lovers Lane but Foodies go to the Foodie Lane aka Khau Galli)

Every city, town, neighbourhood, locality, and person, has a favourite Khau Galli.

When I used to stay near Churchgate in Mumbai, my favorite Khau Galli was the one near Cross Maidan, off Marine Lines, on the lane connecting SNDT University Sunderbai Hall to Fashion Street.

Here amidst the teeming crowd, I used to relish to my hearts content, the choicest of street food like Pav Bhaji at Lenin Pav Bhaji stall, Vada Pav, Misal, Juices, Milk Shakes and juicy syrupy hot Jilebis, and even non-veg delicacies like chicken curry and delicious gravies at the dhaba-like shack towards the Cross Maidan.

In any good Khau Galli, the variety of street food is awesome - you name it and it will be there – all types of cuisine, snacks and fast food.

But if you are one of those high-falutin snobbish hygiene-maniacs please stay away from Khau Gallis, for Khau Gallis are meant for the Trencherman with a cast iron stomach.

Mumbai has so many Khau Gallis, maybe hundreds of them, at least one in each neighbourhood. 

Apart from the Cross Maidan Khau Galli near Churchgate I mentioned above, another favourite Khau Galli of mine was the Khau Galli near Strand Book Store in the lane connecting PM Road with Fort Market. 

In Mumbai, even the Navy had opened two Khau Gallis - one in Navy Nagar and one in NOFRA, both of which served delicious value-for-money food.

And I am sure that every city and town in India has delicious Khau Gallis.

In Mumbai, during Ramzan, every evening, the entire lane near Minara Masjid off Mohammed Ali Road, transforms itself into a spectacular Khau Galli with mouthwatering aromas wafting through the air and exotic foods, ranging from lip smacking kababs, meats and chicken, nourishing malpuas, refreshing phirnis and cool soothing faloodas its a magnificent gastronomic experience.

In Delhi, I can never forget the fantastic inimitable Khau Gallis in Old Delhi - the kababs, the biryani, the nihari, the meats and the sweets and the lip smacking food around Chandni Chowk. 

I am sure you have been to the inimitable Parathe Wali Galli and also relished the unmatched incomparable finger licking syrup dripping lip smacking rich sweet succulent pure ghee Jalebi at Dariba Lane, nearby. 

The Khau Gallis of Old Delhi are the best of all and I am going crazy just thinking about all the delicious food I have relished there, so before I go into gastronomic raptures I will control my foodie thoughts and come back to Pune. 

In Pune, where I now live, there are a number of terrific Khau Gallis in the heart of the city, and in Pune Camp, but now let me tell you of some Khau Gallis I visited recently.

On Karve Road, as you walk towards Deccan, on the opposite side of Garware College, right opposite Café Paradise and the Railway Booking Office, you cannot miss a food stall called BIPIN Snacks. 

This is one of the few places in Pune where you can have your fill within fifty bucks. I love the Khichadi Kakadi, the Pav Patties, the Shira and even the Misal 

(I personally prefer Bipin’s Misal to the nearby highly hyped Katakir Misal [since closed down] which I find a bit too spicy for my palate – of course, you cannot match the Misal served at Vinay Lunch Home in Girgaum Mumbai). 

The Batata Wada and other snacks like Pohe at Bipin are quite tasty too. 

You can wash down your meal with Mango Panha or Tea, as you please. 

If you are still hungry, you’ve got a Paratha stall nearby which serves a variety of wholesome stuffed parathas and I love the fluffy buttery Dosas at the Dakshin Davangiri Dosa Stall too, best washed down with cool sugarcane juice from the stall next door.

Treasure Park, near Bibwewadi, too has a number of decent eating joints ranging from a Biryani place, to the ubiquitous bhel, pani-puri and chaat stalls, a good veg food place, an ice cream and mastani parlour, a soda fountain, a Dosa shop which serves excellent dosas, pizza joints and the best of all, a café called Delicia which serves yummy chicken momos, burgers and sandwiches. The steamed momos at Delicia are really good. I love the fruit flavoured sodas at the soda fountain too.

I regularly visit the Khau Galli opposite the Vivekananda Memorial on the Pune Satara Road near Bibwewadi especially for the Bhel, Pav Bhaji and the lip smacking Dosa and Uttapam at Shri Durga Dosa Stall. 

The heart of the Pune City and Pune Camp too have some excellent Khau Gallis like the one opposite the University at the beginning of Senapati Bapat Road and the famous “Chowpatty” Khau Galli in Camp near the GPO.

Restaurants in Pune are becoming expensive day by day, and the quality of the food they serve is certainly not commensurate with the high prices they charge. 

Thanks to Liberalization, the IT Boom and the huge influx of multicultural population, even heritage places like Good Luck, George and Blue Nile (with the new air-conditioned ambiance and hiked up prices) are trying to solicit new “high falutin” customers with plenty of money in their pockets.

And the food served in malls, multiplexes, most restaurants and star hotels is certainly not value-for-money food.

Sadly, most new eateries in Pune cater to the so-called connoisseur and not the earthy trencherman. 

So, Dear Reader, if you want value-for-money lip-smacking food you better start exploring the streets of Pune. 

And if you discover some good Khau Gallis in Pune, or in your city, do tell us all about your eating experience.

Dear Fellow Foodie Traveller, Dear Earthy Trencherman -  Which are your favorite Khau Gallis? 

Do tell us about the Khau Gallis you have discovered during your travels all over.

 

I eagerly wait to read about your mouthwatering experiences at your favorite Khau Gallis so that I too can relish the lip smacking yummy food, of course in my mind’s eye!

Happy Eating

VIKRAM KARVE

Copyright © Vikram Karve 2013

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

© vikram karve., all rights reserved.

Did you like reading this article? 
I am sure you will like all the 27 stories in my recently published book of short stories COCKTAIL
To order your COCKTAIL please click any of the links below:
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http://www.apkpublishers.com/books/short-stories/cocktail-by-vikram-karve.html
COCKTAIL ebook
If you prefer reading ebooks on Kindle or your ebook reader, please order Cocktail E-book by clicking the links below:
AMAZON
http://www.amazon.com/dp/B005MGERZ6
SMASHWORDS
http://www.smashwords.com/books/view/87925

Foodie Book:  Appetite for a Stroll (a Book of Foodie Adventures)
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer and blogger. Educated at IIT Delhi, IIT (BHU) Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel and a book of vignettes and short fiction. An avid blogger, he has written a large number of fiction short stories, creative non-fiction articles on a variety of topics including food, travel, philosophy, academics, technology, management, health, pet parenting, teaching stories and self help in magazines and published a large number of professional research papers in journals and edited in-house journals and magazines for many years, before the advent of blogging. Vikram has taught at a University as a Professor for 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing and blogging. Vikram Karve lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts.

Vikram Karve Academic and Creative Writing Journal: http://karvediat.blogspot.com
Professional Profile Vikram Karve: http://www.linkedin.com/in/karve
Vikram Karve Facebook Page:  https://www.facebook.com/vikramkarve
Vikram Karve Creative Writing Blog: http://vikramkarve.sulekha.com/blog/posts.htm
Email: vikramwamankarve@gmail.com

© vikram karve., all rights reserved.

  

TRENCHERMAN'S GOOD FOOD GUIDE - Eating Out in Mumbai and Pune

MOUTHWATERING MUMBAI MEMORIES
My Favourite Food and where I Ate it
My "incomplete"  "passé" Value For Money GOOD FOOD GUIDE 
By
VIKRAM KARVE

A Trencherman's Good Food Guide 

I love good food.

And I love walking around searching for good food. So I set off on my frequent ‘food walks’ searching for good food.

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. 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. Also it's quite outdated as I enjoyed these food walks in the early years of this decade during my stay in Mumbai from where I relocated to Pune more than six years ago.

Dear Mumbaikar Fellow Foodie, do let me know if these delightful places still exist and whether the food they serve is still as lip smacking delicious as it was then. 

And most importantly, Dear Friends, please comment and add your favourite eating joints to this list and also your experiences of the eateries mentioned.

 

 

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, I like the fare at the ubiquitous Joshi or Rohit or Siddhivinayak Vadewale but their vadas are not as crisp or zesty as Mumbai’s CTO vada.  

 

Misal Pav – Vinay Health Home in Girgaum . Walk down Marine Drive, cross the road near Taraporewala Aquarium, take the lane between Kaivalyadhama Yoga Centre and Ladies Hostel ( it’s called Income Tax Lane), cross the railway overbridge, walk straight on Thakurdwar Road, cross Girgaum (JSS) Road, walk a bit and Vinay is to your right. In Pune try Ramnath on Tilak Road or Bedekar in Narayan Peth or Damodar in Bibwewadi or the place opposite Garware (MES) College called Katakir on Karve Road.  

 

Kheema Pav – Stadium. Next to Churchgate Station. Kyani at Dhobi Talao. Good Luck near Deccan Gymkhana Pune. 

 

Seekh Kebabs – Ayubs (Chotte Mian). Take the lane to the left of Rhythm House Music Store at Kalaghoda and let your nose guide you. Or else head for Bade Mian near Regal or Sarvi at Nagpada. Sadly there seems to be a dearth of authentic value-for-money kabab joints in Pune, unless you want to head for the high-falutin Barbeque Nation in Kalyani Nagar. I remember enjoying Seekh Kababs at a quaint old world eatery called Olympia on East Street located in an old style bungalow which seems to have disappeared and metamorphosed into a multistorey building. 

 

Jeera Butter – Ideal Bakery. Kandewadi, Girgaum. And try the sugarcane juice at Rasvanti next door.  

 

Chicken Stew ( Kerala Style), Malabar Paratha, Mutton Korma, Fish Curry and Appams – FountainPlaza. In the lane off Handloom House. Fort. [Brings back nostalgic memories of Ceylon Bake House in Ernakulam Kochi (Cochin)]  

 

Chicken Biryani – Olympia, on Mumbai's Colaba Causeway, is my all time favorite. Also the Tandoori Chicken Biryani at Baghdadi and the the exquisite delicately flavoured one at Delhi Darbar and the zesty one at Stadium Churchgate and the inimitable "tikka biryani" at Noorani near Haji Ali. In Pune it’s Dorabjee & Sons restaurant on Dastur Meher road off Sarbatwala Chowk in Pune Camp or Goodluck in Deccan where the Kheema and Tawa dishes are very good too. I like the Biryani at Blue Nile near GPO and George on East Street (for its Tikka Biryani). 

 

Mutton Biryani – Shalimar. Bhendi Bazaar. I like the Chicken Chilly and Raan - it’s exquisite, like Karim’s of Delhi. And I love the Tikka Biryani at Noorani. In Pune I am yet to relish a really good Mutton Biryani, though the one at Tiranga is okay though a bit too spicy for my linking.

 

Dabba Gosht – Delhi Darbar, Grant Road or Colaba, and Noorani Tardeo. In Pune try Sadanand at Baner.  

 

Malvani Cuisine – Sachivalaya Gymkhana Canteen. Opposite Mantralaya. Nariman Point. Bombil Fry, Pomfret masala, Kombdi (Chicken) Vada and Lunch Thali.  

 

Gomantak Cuisine - Sandeep Gomantak. Bazargate Street. Fort.  

 

White Chicken, Dabba Gosht, Chicken Masala and Khaboosh Roti – Baghdadi . Near Regal. Off Colaba Causeway.  

 

Nihari – Jaffer Bhai’s Delhi Darbar. Near Metro.  

 

Nalli Nihari – Noor Mohammadi . Bhendi Bazaar.  

 

Berry Pulao – Brittania . Ballard Estate.  

 

Puri Bhaji – Pancham Puriwala. Bazargate street. Opposite CST Station (VT).  

 

Kolhapuri Cuisine – I go to ‘Purepur Kolhapur’ at Peru Gate Sadashiv Peth in Pune for authentic Kolhapuri Pandhra Rassa, Tambda Rassa and Kheema vati. In Kolhapur it’s Opal.  

 

Gulab Jamun – Kailash Parbat. 1^st Pasta Lane. Colaba Causeway.  

 

Rasgulla – Bhaishankar Gaurishankar . CP Tank.  

 

Khichdi – Khichdi Samrat. VP Road . CP Tank.

   

Vegetarian Thali – Bhagat Tarachand. Mumbadevi. Zaveri Bazar. I like the Bhagat Tarachand on Laxmi road in Pune too. And of course, Samrat, Churchgate,Rajdhani and Golden Star. In Pune it’s the authentic Shreyas on Apte Road and Satara Road, Panchami on Satara Road and Durvankur on Tilak Road. Not to forget my favorite Mayur on East Street and Deccan on Jangli Maharaj Roadand Sukanta at Deccan.  

 

Navrattan Kurma – Vihar. JT Road . Shanker Jaikishan Chowk. Opp Samrat. Churchgate.

   

Veg Burger and Chicken Cafreal Croissant – Croissants. Churchgate. Or Burger King at the end of East Street in Pune.

   

Tea while browsing books – Cha-Bar. Oxford Bookstore. Churchgate.  

 

Just a refreshing cup of Tea, Irani style – Stadium. Churchgate. Goodluck, Pune.  

 

Ice Cream – Rustoms, Churchgate and Bachellor’s, Chowpatty (green chilli ice cream). In Pune Ganu Shinde and Kawre on Laxmi Road. Or Gujar Mastani House on Satara Road near City pride for the unique delicious thirst quenching Mastani.

   

Pav Bhaji – Lenin Pav Bhaji Stall. Khau Galli. New Marine Lines. Near SNDT.Sardar, Tardeo. Sukh Sagar , Opera House.  

 

Jalebi – Pancharatna Jalebi House . Near Roxy. Opera House.  

 

Milk Shakes, Juices and uniquely flavoured ice creams like Green Chilli Ice Cream – Bachellor’s. Opposite Chowpatty.

 

Stuffed Parathas – Samovar. JehangirArtGallery. Chaitanya, opp FergussonCollege, Pune  

 

Grilled Meat, Sizzlers and Steaks – Churchill. Colaba Causeway. Sundance, Churchgate. Sassanian Boulangerie, 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. In Pune Srishti and Nisarg.

   

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. 1^stMarine Street. Near Metro.  

 

Buns, Breads and Pastries – Gaylord Bake Shop. Churchgate.  

 

Falooda – Badshah. Crawford Market. Shalimar, Bhendi Bazar and their branch in Pune East Street. 

 

Curds – Parsi Dairy. Princess Street.  

 

Sandwiches and Rolls– Marz-o-rin. Main Street. MG Road. Pune.  

 

Chole Bhature – Monafood. Main Street. Pune. Darshan, Prabhat Road Pune.

 

Shrewsbury Biscuits , Cheese Papri and Choco-Walnut cake– Kayani Bakery. East Street . Pune.

 

Mutton Cutlet Curry, Kheema Pav, Biryani, Tawa Ghosht – Good Luck Pune 

Veg Cutlet – Swagat Dadar TT Mumbai and Vaishali Fergusson College RoadPune

 

Macaroons – Pasteur Bakery Main Street MG Road Pune

Lamingtons, carrot cake, patties, samosas, cakes, soy milk – Spicer Bakery shop, Spicer College, Aundh Road and their outlet off Main Street in Camp

Veg Patties - Hindustan Bakery Pune

 

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, Batata Wada at Joshi Wade Wale, Mango Ice Cream atGanu Shinde, Mastani at Sujata, Burgers at Burger King, Gujar and Kavare, Bhel at Saras Baug, Canal, Kalyan and Kalpana Bhel,  and on the banks of Khadakvasla lake, Pithla Bhakri, Kanda Bhaji and tak on top of Sinhagarh Fort, Chinese at Kamling. [Oh, No, sadly Kamling has 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 go strong and their Biryani is as good as ever. But what’s happened to Sunrise, I wonder? The place is demolished; has the café been relocated? Of course there is Nisarg for Seafood, Mainland China for authentic Chinese, Soul to stir your culinary soul and many lovely places springing up all over Pune.

   

Now I am busy discovering [and rediscovering] interesting eating places in Pune.

When I lived near Aundh, I liked the multi-cuisine Polka Dots at Parihar Chowk for it’s Roasts and Shepherd’s Pie, Chicken Teriyaki, and Puddings, Season’s andSarjaa 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 in Navi Sangvi 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. The Wraps at Faaso's Hinjewadi are quite good and remind me of the Frankies I relished on Colaba Causeway and Churchgate in Mumbai.

 

I food walked in Aundh and was thoroughly disappointed. Of course, there are so many upscale posh places in KP and Kalyani Nagar, and swank all day multi-cuisine cafes like MoMo in the Marriot near the IT Park in Hinjewadi, but then here we are talking about those unique down-to-earth popular eateries which define the place and are frequented by the earthy hungry trencherman rather than the sophisticated connoisseur.

In Aundh I noticed that 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. But that was more than two years ago and things may have changed, hopefully for the better.

 

Now, far far away, in the back of beyond, amidst green hills, lakes and forests, I can only nostalgically reminisce about my "good old foodie days" and relish those sumptuous delicacies in my mind's eye; and once in a while head for Pune to satisfy my gastronomical cravings.

Dear fellow foodies, please do send in your comments and let us know of your foodie adventures and discoveries so I can keep updating.

Meanwhile I keep exploring Pune for good food and shall soon come out with my very own authentic food guide to eating out in Pune.

After all, the proof of the pudding is in the eating! 

 

I eagerly await your comments and recommendations and details of all your favourite eating places and your favourite food and where you eat it and I will certainly explore those foodie joints and include them in my updated revised food guide. 

Happy Foodwalking…!

Happy Eating…!

VIKRAM KARVE 

Copyright © Vikram Karve 2011
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
© vikram karve., all rights reserved.

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About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer. Educated at IIT Delhi, ITBHU Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel and a book of vignettes and short fiction. An avid blogger, he has written a number of fiction short stories, creative non-fiction articles on a variety of topics including food, travel, philosophy, academics, technology, management, health, pet parenting, teaching stories and self help in magazines and published a large number of professional research papers in journals and edited in-house journals for many years, before the advent of blogging. Vikram has taught at a University as a Professor for almost 14 years and now teaches as a visiting faculty and devotes most of his time to creative writing. Vikram lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts.

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