A CUP OF TEA - PUNE STYLE AMRUT TULYA CHAHA

HOW TO MAKE PUNE STYLE TEA - Amrut Tulya Chaha

A CUP OF TEA  Pune Style

HOW TO "COOK" AMRUT TULYA CHAHA 

By

VIKRAM KARVE

Pune is a Tea Town.

Yes, when I was a small boy, in the 1960s, Pune [or Poona as it was known then] was a “TEA TOWN”.

During those days, in Pune, everyone drank tea, except some quirky upaas type aunts who always insisted on sweet milky jaiphal spiced coffee and were “fasting” most of the time on yummy delicacies like Sabudana Khichadi and Wade, Rajgire, waryache tandul, healthy fruits, nourishing milk, calorie-rich pure ghee sweets and similar lip-smacking upasasache padartha.

By the way DALDA, quite popular in those days, made from hydrogenated oils was quite mysteriously “permitted” for upaasas it was considered to be “ghee”.

At home, tea was made in typical Puneri manner as described in my previous blog post recipe  A Cup of Delicious Tea

Outside your home, there were chiefly two types of tea for thelaidback discerning gourmet Punekar to relish – AMRUT TULYA CHAHA at the ubiquitous Amruttulya Tea Shops at every nook and corner of Pune, and the peerless IRANI CHAI served by the numerous Irani Restaurants all over Pune city and camp like Café Naaz, Lucky, Good Luck, Volga etc. Indeed Amrut tulya Chaha and Irani Chai are an important aspect of the culinary heritage of Pune.

Irani Chai is the most rejuvenating beverage I have ever had. They keep the steaming rich tea brew and hot milk in separate containers and mix it in just the right proportion to get the terrific inimitable gulabi Irani Chai.

Drench in a fresh soft bun-maska, place it on your tongue, and close your eyes – aren’t you in seventh heaven? Even a cup of piping hot Irani Tea by itself is sheer bliss. 

 

Of my favourite Irani Restaurants, Naaz, Lucky and many others have disappeared, and only Good Luck remains.

Amrut Tulya Chaha tea shops too are fast vanishing too like the one nearest to where I lived on Tilak Road in Sadashiv Peth in the 1960’s next to Ashok Bakery which also disappeared a few years ago. Further down the road past SP College towards Maharashtra Mandal there still exist the legendary Ambika and New Ambika Amrut-Tulyas. A friend of mine used to say that the morning tea was superb in one of the Ambika Amrut-Tulyas and the evening tea in the other, and relished his cuppa accordingly.

It is really sad. 

The culture of Pune is fast changing. 

The youngsters don’t drink tea anymore – it’s infra dig, isn’t it?

The young and the restless prefer Coffee. 

No, today's youngsters do not like the rejuvenating cup of peaberry-plantation filter coffee served by the Udipi Restaurants which we used to love, but they seem to prefer expensive stylish international coffees served at posh Baristas, CCDs, and high-falutin coffee shops proliferating rapidly all over Pune.

Just imagine, the other day I couldn’t get a cup of decent tea in a multiplex, but there were plenty of varieties of exotic coffee all around - coffees which are quite "alien" to the Indian Style and do not fortify you like the strong cup of Indian Filter Coffee or a cuppa of Amrut Tulya Tea does.

Hey, it seems I am rambling away and have gone off on a tangent, so let me not digress from our main topic – The Art of making Amrut Tulya Tea.

Amrut means Nectar, and Tulya means Comparable, so“Amrut Tulya” means “Comparable to Nectar” and indeed, true to its name, Amrut-Tulya Tea is comparable to nectar –  sweet, ambrosial, like the elixir of life!

I loved watching Amrut Tulya Chaha being prepared. Amrut Tulya Tea is not brewed in the traditional Tea service style. The Tea is “cooked” in front of you in a brass vessel and as the vessel ages it becomes “tastier” and tastier with time.

I love the “special” chaha.

Milk and water are boiled together, with plenty of sugar, masala [comprising crushed cardamom, ginger], and tea leaves, stirring continuously to make sure it doesn’t overflow.

Come, my dear Tea Lover, let me tell you how to make Amrut Tulya Chaha - The Art of making Tea – Pune Style. 

Assemble the following Ingredients for Two Cups of Amrut Tulya Tea “Special Chaha”.

If you live in Pune, get the famous CTC+OP “Family Mixture” Tea Powder from your favourite “Tea Depot” in the heart of Pune City. Or you may use some good Assam CTC Tea.

By the way, the acronyms are: CTC – Crush, Tear, Curl; OP – Orange Pekoe; BOP – Broken Orange Pekoe.

Full Cream Buffalo Milk [I like Chitale or Sane dairy]

Fresh Water

Sugar

Fresh Ginger Crushed [Better still you can crush the juicy fresh ginger with the chimta directly in the water-milk concoction to let the ginger juices flow out and blend in smoothly]

Cardamom – peel, crush and powder the pods

Before you start, dear reader, here is a note of caution: Please remember that Amrut Tulya Tea is not your traditional Masala Chai so please don’t add any Tea Masalas or spices like clove, cinnamon, black peppercorns or herbs like gavati chaha(lemon grass), tulsi leaves etc. and neither is it the “khada chamach” or “cutting” Chai so please don’t boil away to glory – remember, you must achieve Amrut Tulya Chaha of just the right consistency...!  

Now let us start “cooking” amrut tulya tea – we will make two cups, one for you and one for me.

In a brass vessel [or stainless steel, if you can’t get a brass vessel] mix one cup of water and one cup of milk.

Add four teaspoons of sugar.

Put on the stove on medium heat.

Squeeze in a bit of fresh crushed ginger and add a pinch ofcardamom powder and the freshly crushed peel.

Lightly and lovingly stir the concoction, let it warm, and bring to a boil.

Smartly add two teaspoons of tea powder and keep stirring gently to ensure the boiling concoction does not spill over.

Keep boiling till the tea attains beautiful bright golden-orange colour – the moment you see a reddish tinge, give the heavenly brew a loving last stir, twirl the vessel, and sieve the Amrut Tulya Nectar Tea, your Special Chaha, directly into the cups.

You can drink it from the cup, or better still the saucer sucking and pulling in the yummy liquid with your lips and let it deliciously emulsify on your tongue for that heavenly elevating feeling.

Sip the delicious tea slowly and mindfully, roll it on your tongue, let it mingle in your palate, close your eyes, absorb, discern the flavour, the rich taste, relish every sip lovingly.

Amrut Tulya Chaha is truly lip-smacking tasty and soul-refreshing – blissful ambrosia, an experience of nectar – you can take my word for it.

Now you know why they call this refreshingly delicious and nourishing tea Amrut Tulya “comparable to Nectar” Chaha.

Cheers...!!! 

Enjoy your cup of special Puneri Amrut Tulya Nectar Tea.

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. 

VIKRAM KARVE educated at IIT Delhi, ITBHU Varanasi, The Lawrence School Lovedale, and Bishop's School Pune, is an Electronics and Communications Engineer by profession, a Human Resource Manager and Trainer by occupation, a Teacher by vocation, a Creative Writer by inclination and a Foodie by passion. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles in magazines and journals for many years before the advent of blogging. His delicious foodie blogs have been compiled in a book "Appetite for a Stroll". A collection of his short stories about relationships titled COCKTAIL is being published soon and Vikram is currently busy writing his first novel and with his teaching and training assignments. Vikram lives in Pune with his family and his muse – his pet Doberman girl Sherry, with whom he takes long walks thinking creative thoughts. 

Vikram Karve Creative Writing Blog :http://vikramkarve.sulekha.com/blog/posts.htm  

Academic and Creative Writing Journal Vikram Karve:http://karvediat.blogspot.com

Professional Profile of Vikram Karve: http://www.linkedin.com/in/karve  

Email: vikramkarve@sify.com  

Foodie Book:

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

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

http://shopping.sify.com/appetiteforastroll-vikram-karve/books/9788190690096.htm

Short Stories Book: Cocktail
Cocktail - Short Stories about Relationships :   
http://www.facebook.com/notes.php?pages#!/pages/Cocktail-by-Vikram-Karve-APK-Publishers/177873552253247 

© vikram karve., all rights reserved.  

HOW TO MAKE A DELICIOUS CUP OF TEA

HOW TO MAKE A DELICIOUS CUP OF TEA

By

VIKRAM KARVE

I love tea.

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

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

Okay, let me tell you how. 

 

Here is my time-tested simple way of preparing the best cup of invigorating tea.

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

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

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

Add four teaspoons of sugar. 

 

Yes, sugar must be added before boiling the water.

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

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

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

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

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

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

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

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

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

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

 

VIKRAM KARVE
 

Copyright © Vikram Karve 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. 

VIKRAM KARVE educated at IIT Delhi, ITBHU Varanasi, The Lawrence School Lovedale, and Bishop's School Pune, is an Electronics and Communications Engineer by profession, a Human Resource Manager and Trainer by occupation, a Teacher by vocation, a Creative Writer by inclination and a Foodie by passion. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles in magazines and journals for many years before the advent of blogging. His delicious foodie blogs have been compiled in a book "Appetite for a Stroll". A collection of his short stories about relationships titled COCKTAIL is being published soon and Vikram is currently busy writing his first novel and with his teaching and training assignments. Vikram lives in Pune with his family and his muse – his pet Doberman girl Sherry, with whom he takes long walks thinking creative thoughts.

Vikram Karve Creative Writing Blog : http://vikramkarve.sulekha.com/blog/posts.htm  

Academic and Creative Writing Journal Vikram Karve: http://karvediat.blogspot.com

Professional Profile of Vikram Karve: http://www.linkedin.com/in/karve  

Email: vikramkarve@sify.com  

Foodie Book:

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

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

http://shopping.sify.com/appetiteforastroll-vikram-karve/books/9788190690096.htm

Short Stories Book: Cocktail
Cocktail - Short Stories about Relationships :  
http://www.facebook.com/notes.php?pages#!/pages/Cocktail-by-Vikram-Karve-APK-Publishers/177873552253247 

© vikram karve., all rights reserved.  

DONKEY LANGUAGE

HOW TO TEACH A DONKEY TO READ

A Teaching Story

By

VIKRAM KARVE    

A wise man, a renowned teacher, once publicly vowed that he would eradicate illiteracy and he would teach everyone to read.

Some mischievous boys brought a donkey to the teacher and asked him if he could teach the donkey to read.

The wise teacher stunned the students by taking up the challenge and said, “Give me the donkey for a month and I will teach it to read.”

The teacher went home and began to train his donkey to read.

At first he put the donkey into the stable and gave him no food for some days.

Then he found a thick book and put some food between the pages.

In the beginning the teacher turned the pages and gave the donkey the food between the pages.

After a while the donkey learnt to turn the pages with his tongue to find and eat the food by itself.

Each time when the donkey finished the book and found no more food between the pages it would bray: “Eee aah... Eee aah...Eee aah...”

Then the teacher would reward the donkey with some food.

Three days before the one month period was over the teacher stopped feeding the donkey.

For three full days he did not feed the donkey.

The poor starved and famished donkey, after fasting for three days without a morsel of food, was voraciously hungry.

On the fateful day when the whole school assembled to see the miracle of the donkey reading.

The wise teacher brought the ravenously hungry donkey onto the stage.

He asked for a big book and put it in front of the donkey.

The hungry donkey turned the first page of the book with its tongue and when it could not find any food the donkey brayed: “Eee aah... Eee aah...”

Then the donkey turned one more page, and again not finding any food, it cried: “Eee aah... Eee aah...”

The famished donkey kept turning the pages of the book one by one with its tongue and when it could not find any food between the pages its braying grew louder and louder and soon the hapless donkey was turning the pages and shrieking in a loud voice: “Eee aah... Eee aah...” till it reached a crescendo.

Proud of his achievement the wise teacher gave a said to the gathering: “You all have seen that the donkey has turned the pages of the book and he read it.”

One of the naughty students asked: “But we could not understand anything.”

The wise teacher replied: “Of course you could not understand what the donkey read because it was donkey language. In order to understand it you have to learn donkey language. Come to me for tuition in the evening. I will teach you donkey language.”


Moral of the Story

If you want to communicate with a "donkey", you have to learn "donkey language".

VIKRAM KARVE

PS - I always remember this story while training my pet dog Sherry. In fact, not only have I learnt her "dog language" but I have taught her my "human language" too. Yes, I will tell you how I did it sometime later in my blog.

Organisational Behaviour Lecture Series - Part 11 – Forms of Power in Organisations

Organisational Behaviour Lecture Series - Part 11 – Forms of Power in Organisations

Continued from ...

POWER AND ORGANISATIONAL BEHAVIOUR Part 1

http://karvediat.blogspot.com/2011/02/organisational-behaviour-lecture-series_25.html

TYPES OF POWER IN AN ORGANISATION

By

VIKRAM KARVE

POWER AND ORGANISATIONAL BEHAVIOUR Part 2

The two essential entities that flow between the human elements of an organisation are information and power.

Information flow is a means of communication whereas power is an instrument of control.

Viewed from a Systems perspective, information flow is the transformation process, which facilitates decision making, in contrast to the flow of power, which is a control process whose objective is to ensure optimal operational performance.

Organisations are arrangements of power among individuals. In fact, as per one definition, an organisation comprises two or more persons interacting within a recognised power relationship for some common purpose. The interplay of power enables the achievement of common purpose (organisational objectives) and determines organisational behaviour.

Before we study the effect of power on organisational behaviour, it may be apt to take a closer look at the phenomenon we call POWER, in particular INTERPERSONAL POWER.

Interpersonal Power is the kind of power that people have over one another in formal and informal situations.

The various forms of power may be categorised into one or more of the following categories, some of which may be inter-dependent, or overlapping, and even forming power equations:

1. POSITION POWER

2. EXPERT POWER

3. CHARISMATIC POWER

4. INFLUENTIAL POWER

5. IMPLIED COERCION

6. ACTUAL COERCION

7. POWER OF APPLIED PRESSURE

8. POWER OF RAW FORCE

9. ASSUMED POWER

10. USURPED POWER

11. ORGANIZATION POWER

12. ASCETIC POWER

In many situations, particularly in organisations, many of the above forms of power are inextricably intertwined and mutually interdependent.

In fact, that is the beauty of the dynamics of the interplay of power within an organisation, which is why we will discuss the effects of the above types of power on organisational behaviour.

In Part 1 of the article, we discussed the concept of Ascetic Power.

Now let us explore how this fascinating phenomenon called power impacts and determines organisational behaviour and elaborate a bit on each of the various forms of Power listed above.

POSITION POWER

Position Power or legitimate power is the power that emanates from the rights of the holder of a position in the organisation owing to the deference of subordinates to that position. Position Power is vested in the leader by the organisation. This means that should a conflict arise between the leader and the follower, the leader will get his way. It is this type of power that is most open to abuse, misuse and distortion.

INFLUENTIAL POWER

According to Alvin Toffler, in his book Powershift, the three important sources of power are violence, wealth and knowledge. He also says that power is the reciprocal of desire, or needs. Anyone who can fulfil (or withhold) your needs or desires is a potential source of power. Thus, if you desire a promotion, your boss who can give (or deny) you the promotion has got power over you. If you need money, the person who can give you money has got influential power over you. The more your need, the more you are subject to influential power.

Influential Power or compensatory power is the power over rewards and resources. For example, money or wealth is an instrument of influential power. Satisfaction of needs (Maslow’s Need Hierarchy) including higher order needs of safety, belongingness, recognition and self-esteem through actions like grant of wage hikes, bonuses, increments, incentives, awards, promotions, and also simple intangibles like just “a pat on the back” are typical examples of influential power.

COERCIVE POWER

Coercive Power is an instrument of punishment. Denial of legitimate needs, dismissal, demotion, unwarranted “punishments” like vindictive transfers and other forms of harassment are some commonly observed examples of coercive power. If these “punishments” are actually implemented and imposed it is called Actual Coercion but even the mere threat and power to impose these coercive punishments is a potent form of power and is called Implied Coercion. (There is saying that sometimes the threat of violence is sometimes more scary than actual violence, so implied coercion can sometimes be quite effective). The extreme cases of coercive power include the power of raw force (physical assault or harm to life and limb) and implied or threat of force (power of applied pressure).

In most cases, influential power and coercive power have linkages with and may emanate from position power and rely on sources of wealth and violence (the “carrot and stick” approach)

EXPERT POWER

Expert Power is probably the only power that a lower ranking employee in an organisation can exert over those above him in the hierarchy or higher than him in rank or position. Expert Power derives from knowledge. It is the power devolved to a person who is regarded as possessing essential knowledge, skills, abilities, or expertise needed by the boss and the organisation. If we look around we will see lots of examples of expert power especially in the technical domain and in Information Technology, where certain “key” employees wield expert power which is much more vis-à-vis their position in the organisational hierarchy.

One must remember that expert power lasts as long as the expertise is uniquely consolidated in the employee and adds value and is required by the organisation.  Once a particular knowledge or expertise dissipates or becomes obsolete or redundant, the expert power that comes with that expertise disappears.

To be continued ... 

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. 

VIKRAM KARVE educated at IIT Delhi, ITBHU Varanasi, The Lawrence School Lovedale, and Bishop's School Pune, is an Electronics and Communications Engineer by profession, a Human Resource Manager and Trainer by occupation, a Teacher by vocation, a Creative Writer by inclination and a Foodie by passion. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles in magazines and journals for many years before the advent of blogging. His delicious foodie blogs have been compiled in a book "Appetite for a Stroll". A collection of his short stories about relationships titled COCKTAIL is being published soon and Vikram is currently busy writing his first novel and with his teaching and training assignments. Vikram lives in Pune with his family and his muse – his pet Doberman girl Sherry, with whom he takes long walks thinking creative thoughts.

Vikram Karve Creative Writing Blog : http://vikramkarve.sulekha.com/blog/posts.htm  

Academic and Creative Writing Journal Vikram Karve: http://karvediat.blogspot.com

Professional Profile of Vikram Karve: http://www.linkedin.com/in/karve  

Email: vikramkarve@sify.com  

Foodie Book:

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

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

http://shopping.sify.com/appetiteforastroll-vikram-karve/books/9788190690096.htm

Short Stories Book: Cocktail
Cocktail - Short Stories about Relationships :  
http://www.facebook.com/notes.php?pages#!/pages/Cocktail-by-Vikram-Karve-APK-Publishers/177873552253247 

© vikram karve., all rights reserved. 

The Secret of Achieving More with Less

Book Review

The 80/20 Principle: The Secret of Achieving More with Less by Richard Koch

(Reviewed by Vikram Karve)

The Pareto Principle (also known as the 80-20 rule) states that for many phenomena, 80% of the consequences stem from 20% of the causes.

Richard Koch takes a fresh look at the 80/20 principle and finds that the basic imbalance observed by Pareto way back in 1906 can be found in almost every aspect of modern life even today.

In this book, the author creatively and ingeniously extrapolates the Pareto Principle and discovers that it applies throughout our lives in every thread of it.

The 80/20 principle is relevant in managing time, work, people, emotions, friendships, love, marriage, personal health and relationships.

Take relationships, for example. 

Is it not true that 20 per cent of the people we deal with give us 80 per cent of our happiness?

What can you do to spend more quality time with these 20 per cent happiness givers?

Count on these people. They are your key friends, the 20 percent who contribute 80 percent of happiness and add value to the quality of your life.

The book is in four parts.

Part One (Overture) introduces the principle, is a bit analytical but interesting and tells us how to think the 80/20 way.

Part Two (Corporate Success need not be a mystery) discusses the application of the principle to the business management and corporate domains.

The meat of the book is in Part Three (Work Less, Earn and Enjoy More) where Richard Koch explores application of the 80/20 theory in a number of ways to diverse aspects of life.

Chapter 10 titled Time Revolution is superb, and I can vouch for the fact that concepts like being unconventional and eccentric in the use of your time and the application of high-value and low-value uses of time are really effective as I have incorporated them into my life with great success.

Of all the things you do during your day, only 20 percent really matter. 

Those 20 percent high-value uses of time produce 80 percent of your results and happiness.

Identify and focus on those things and make sure you make optimal high value use of time to achieve a harmonious balance between your work, home, social, self and other aspects of life.

Chapter 13 titled Intelligent and Lazy delves on the application of the Von Manstein Matrix.

General Von Manstein identified four types of officers in the German Officer Corps of the army.

First, there are the lazy, stupid ones. He suggests that they be left alone as they do no harm.

Second, are the hard-working, intelligent ones. These are excellent staff officers who ensure every detail is accurate.

Third are the hard-working, stupid ones. These, according to him, are a menace and must be fired at once because they only create irrelevant work for everybody.

And finally there are the lazy, intelligent ones, the 80/20 types - these select few are suited for the highest office.

The fourth and last part of the book (Crescendo) explains the success and failure of various approaches in social, government and economic issues with the 80/20 principle as an ever present thread.

This is an extremely readable, insightful and interesting book.

The secret of a happy and fulfilled life is not difficult.

This book will show you how to apply the 80/20 principle to focus on your best 20 percent in each aspect of your life and thereby enhance your quality of life and elevate your plane of living.

I suggest you keep the book on your table and refer to it from time to time.

The 80/20 Principle should serve as a daily reminder to focus 80 percent of your time and energy on that 20 percent that is really important.

Experiment, have fun, apply the Pareto Principle in various aspects and facets of your life wherever feasible, and use it wisely.

See for yourself how the quality of your life improves, you achieve a harmonious balance between your work life, home life and social life and you feel happy, tranquil and fulfilled.

It is indeed a captivating book. Read it. Apply the 80/20 Pareto Principle to your life. You will certainly benefit from it.

VIKRAM KARVE

 

Copyright © Vikram Karve 2010
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this book review.

© vikram karve., all rights reserved. 

VIKRAM KARVE educated at IIT Delhi, ITBHU, Lawrence School Lovedale, and Bishop's School Pune, is an Electronics and Communications Engineer by profession, a Human Resource Manager and Trainer by occupation, a Teacher by vocation, a Creative Writer by inclination and a Foodie by passion. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles in magazines and journals for many years before the advent of blogging. His delicious foodie blogs have been compiled in a book "Appetite for a Stroll". Vikram lives in Pune with his family and pet Doberman girl Sherry, with whom he takes long walks thinking creative thoughts.

Vikram Karve Creative Writing Blog: http://vikramkarve.sulekha.com/default.htm

Academic and Creative Writing Journal Vikram Karve: http://karvediat.blogspot.com

Professional Profile of Vikram Karve: http://www.linkedin.com/in/karve 

Foodie Book APPETITE FOR A STROLL :  http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

 

Email: vikramkarve@sify.com