Learning through Literature – Communcation Mismatch : A Malefactor by Anton Chekhov

Learning through Literature – Communcation Mismatch

A MALEFACTOR

A Classic Anton Chekhov Story

By

VIKRAM KARVE 

Here is a rather light-hearted and amusing story by Anton Chekhov – which is breathtaking in its simplicity – yet so insightful in its meaning. 

I used to always read out this story A MALEFACTOR to my students – in order to drive home the point that communication is a two-way process for which mutual understanding is essential. 

On many occasions when two persons interact – they may speak the same language – yet speak different “languages” – and this may lead to miscommunication and misunderstandings – a communiation gap. 

Even in relationships – personal and professional – all stakeholders must be on the “same page” – so to speak – and barriers to effective communication need to be removed – in order to understand each others’ points of view.  

The story has two principal characters: 

an illiterate peasant (who is accused of unscrewing a nut on the railway track, a vital nut which secures the rails to the sleepers) 

and 

a learned magistrate (before whom the peasant is brought for trial) 

The peasant does not comprehend the enormity and consequences of his action of removing the nut to use as sinker weight for bait for his fishing line. 

He does not realise the disaster it can cause. 

The simple illiterate peasant readily confesses to removing the nut from the railway track – because he wants to use the nut as a sinker weight for bait for his fishing line. 

As the flabbergasted magistrate questions him – the peasant keeps blabbering about fishing and types of fish. 

There is a total mismatch in communication between the peasant and the magistrate – which is beautifully portrayed by the witty dialogue. 

Anton Chekhov gives us an illuminating insight into the deep divide in Russian Society of his time.

I love reading this entertaining story again and again. 

This famous story by Anton Chekhov is freely available for reading online on the internet. 

Given below is a url link to A MALEFACTOR by Anton Chekhov – and – Dear Reader – for your convenience – I have posted the story from the url below – for you to read and enjoy.

http://www.classicreader.com/book/372/1/

The Malefactor

By

Anton Chekhov

An exceedingly lean little peasant, in a striped hempen shirt and patched drawers, stands facing the investigating magistrate. His face overgrown with hair and pitted with smallpox, and his eyes scarcely visible under thick, overhanging eyebrows have an expression of sullen moroseness. On his head there is a perfect mop of tangled, unkempt hair, which gives him an even more spider-like air of moroseness. He is barefooted.

"Denis Grigoryev!" the magistrate begins. "Come nearer, and answer my questions. On the seventh of this July the railway watchman, Ivan Semyonovitch Akinfov, going along the line in the morning, found you at the hundred-and-forty-first mile engaged in unscrewing a nut by which the rails are made fast to the sleepers. Here it is, the nut! . . . With the aforesaid nut he detained you. Was that so?"

"Wha-at?"

"Was this all as Akinfov states?"

"To be sure, it was."

"Very good; well, what were you unscrewing the nut for?"

"Wha-at?"

"Drop that 'wha-at' and answer the question; what were you unscrewing the nut for?"

"If I hadn't wanted it I shouldn't have unscrewed it," croaks Denis, looking at the ceiling.

"What did you want that nut for?"

"The nut? We make weights out of those nuts for our lines."

"Who is 'we'?"

"We, people. . . . The Klimovo peasants, that is."

"Listen, my man; don't play the idiot to me, but speak sensibly. It's no use telling lies here about weights!"

"I've never been a liar from a child, and now I'm telling lies . . ." mutters Denis, blinking. "But can you do without a weight, your honour? If you put live bait or maggots on a hook, would it go to the bottom without a w eight? . . . I am telling lies," grins Denis. . . . "What the devil is the use of the worm if it swims on the surface! The perch and the pike and the eel-pout always go to the bottom, and a bait on the surface is only taken by a shillisper, not very often then, and there are no shillispers in our river. . . . That fish likes plenty of room."

"Why are you telling me about shillispers?"

"Wha-at? Why, you asked me yourself! The gentry catch fish that way too in our parts. The silliest little boy would not try to catch a fish without a weight. Of course anyone who did not understand might go to fish without a weight. There is no rule for a fool."

"So you say you unscrewed this nut to make a weight for your fishing line out of it?"

"What else for? It wasn't to play knuckle-bones with!"

"But you might have taken lead, a bullet . . . a nail of some sort. . . ."

"You don't pick up lead in the road, you have to buy it, and a nail's no good. You can't find anything better than a nut. . . . It's heavy, and there's a hole in it."

"He keeps pretending to be a fool! as though he'd been born yesterday or dropped from heaven! Don't you understand, you blockhead, what unscrewing these nuts leads to? If the watchman had not noticed it the train might have run off the rails, people would have been killed -- you would have killed people."

"God forbid, your honour! What should I kill them for? Are we heathens or wicked people? Thank God, good gentlemen, we have lived all our lives without ever dreaming of such a thing. . . . Save, and have mercy on us, Queen of Heaven! . . . What are you saying?"

"And what do you suppose railway accidents do come from? Unscrew two or three nuts and you have an accident."

Denis grins, and screws up his eye at the magistrate incredulously.

"Why! how many years have we all in the village been unscrewing nuts, and the Lord has been merciful; and you talk of accidents, killing people. If I had carried away a rail or put a log across the line, say, then maybe it might have upset the train, but. . . pouf! a nut!"

"But you must understand that the nut holds the rail fast to the sleepers!"

"We understand that. . . . We don't unscrew them all . . . we leave some. . . . We don't do it thoughtlessly . . . we understand. . . ."

Denis yawns and makes the sign of the cross over his mouth.

"Last year the train went off the rails here," says the magistrate. "Now I see why!"

"What do you say, your honour?"

"I am telling you that now I see why the train went off the rails last year. . . . I understand!"

"That's what you are educated people for, to understand, you kind gentlemen. The Lord knows to whom to give understanding. . . . Here you have reasoned how and what, but the watchman, a peasant like ourselves, with no understanding at all, catches one by the collar and hauls one along. . . . You should reason first and then haul me off. It's a saying that a peasant has a peasant's wit. . . . Write down, too, your honour, that he hit me twice -- in the jaw and in the chest."

"When your hut was searched they found another nut. . . . At what spot did you unscrew that, and when?"

"You mean the nut which lay under the red box?"

"I don't know where it was lying, only it was found. When did you unscrew it?"

"I didn't unscrew it; Ignashka, the son of one-eyed Semyon, gave it me. I mean the one which was under the box, but the one which was in the sledge in the yard Mitrofan and I unscrewed together."

"What Mitrofan?"

"Mitrofan Petrov. . . . Haven't you heard of him? He makes nets in our village and sells them to the gentry. He needs a lot of those nuts. Reckon a matter of ten for each net."

"Listen. Article 1081 of the Penal Code lays down that every wilful damage of the railway line committed when it can expose the traffic on that line to danger, and the guilty party knows that an accident must be caused by it . . . (Do you understand? Knows! And you could not help knowing what this unscrewing would lead to . . .) is liable to penal servitude."

"Of course, you know best. . . . We are ignorant people. . . . What do we understand?"

"You understand all about it! You are lying, shamming!"

"What should I lie for? Ask in the village if you don't believe me. Only a bleak is caught without a weight, and there is no fish worse than a gudgeon, yet even that won't bite without a weight."

"You'd better tell me about the shillisper next," said the magistrate, smiling.

"There are no shillispers in our parts. . . . We cast our line without a weight on the top of the water with a butterfly; a mullet may be caught that way, though that is not often."

"Come, hold your tongue."

A silence follows. Denis shifts from one foot to the other, looks at the table with the green cloth on it, and blinks his eyes violently as though what was before him was not the cloth but the sun. The magistrate writes rapidly.

"Can I go?" asks Denis after a long silence.

"No. I must take you under guard and send you to prison."

Denis leaves off blinking and, raising his thick eyebrows, looks inquiringly at the magistrate.

"How do you mean, to prison? Your honour! I have no time to spare, I must go to the fair; I must get three roubles from Yegor for some tallow! . . ."

"Hold your tongue; don't interrupt."

"To prison. . . . If there was something to go for, I'd go; but just to go for nothing! What for? I haven't stolen anything, I believe, and I've not been fighting. . . . If you are in doubt about the arrears, your honour, don't believe the elder. . . . You ask the agent . . . he's a regular heathen, the elder, you know."

"Hold your tongue."

I am holding my tongue, as it is," mutters Denis; "but that the elder has lied over the account, I'll take my oath for it. . . . There are three of us brothers: Kuzma Grigoryev, then Yegor Grigoryev, and me, Denis Grigoryev."

"You are hindering me. . . . Hey, Semyon," cries the magistrate, "take him away!"

"There are three of us brothers," mutters Denis, as two stalwart soldiers take him and lead him out of the room. "A brother is not responsible for a brother. Kuzma does not pay, so you, Denis, must answer for it. . . . Judges indeed! Our master the general is dead -- the Kingdom of Heaven be his -- or he would have shown you judges. . . . You ought to judge sensibly, not at random. . . . Flog if you like, but flog someone who deserves it, flog with conscience." 

--------------

Whenever I read this story – I appreciate why Anton Chekhov is known as a master storyteller – simple theme, uncomplicated plot, authentic setting, well-sketched characters, effortless narration, entertaining dialogue and a powerful message delivered with a sense of humour. 

The result: A Superb Story.

I trust you have read about all my favourite stories. 

In case you haven’t – do read them right here in my blog

Happy Reading 

VIKRAM KARVE

Copyright © Vikram Karve
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This story is a fictional spoof, satire, pure fiction, just for fun and humor, no offence is meant to anyone, so take it with a pinch of salt and have a laugh.

2. All Stories in this Blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories 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) 

 

This is a repost of a blog I wrote many years ago and have posted online in my various blogs a number of times including at urls: http://karvediat.blogspot.in/2012/07/malefactor-classic-anton-chekhov-story.html  and http://creative.sulekha.com/my-favourite-short-stories-part-5-a-malefactor_531474_blog  and http://karvediat.blogspot.in/2011/07/my-favourite-short-stories-part-5.html etc 

Mutton Korma : Simple Recipe

MUTTON KORMA 

A Simple Recipe 

By 

VIKRAM KARVE 

Dear Reader: Let me delve into “Foodie Archives” and pull out my recipe for one of the first dishes I learnt to cook as a young boy...

Simple Curry – Mutton Korma – Easy to Cook  – Tastes Delicious

Long back – in the late 1960’s – or early 1970’s I think – in Bareilly – we once went for a meal in a restaurant called Rio – if I remember correctly. 

(I wonder if Rio Restaurant still exists in Bareilly)

As everyone ordered chicken and veg dishes – I wanted to have mutton that day – and in the list of the usual mutton dishes – I spotted Mutton Korma – and I decided to eat it. 

Being an inquisitive person – I wanted to know what “Korma” meant – so I asked the cooks over there – and they told me that Korma means gravy made without haldi (turmeric). 

Is this a fact? 

Can some culinary expert tell us more about this – is this true – or is it just a myth? 

If you google “Korma” – you will see that “Korma” is defined as a mildly spiced Indian curry dish of meat or fish or vegetables marinated in yogurt or curds – but I will stick to the definition that the cooks in Rio Restaurant Bareilly told me more than 45 years ago that “Korma means gravy made without haldi (turmeric)”.

RECIPE FOR MUTTON KORMA

I was curious – so the cooks allowed me into the kitchen – and they let me see this simple dish being prepared.

This is the first non-veg recipe I learnt – and I make it often because it is simple and straightforward to cook. 

In fact – I have learnt most recipes by watching the dishes being made in restaurant kitchens – and later – when I was in the Navy – I used to observe the talented Navy cooks prepare dishes in ships’ galleys. 

Now coming back to Korma – let me share the recipe for a simple Mutton Korma with you. 

In a nutshell – Korma is a braised dish – the meat is first fried in spiced sauce (comprising masalas and pastes) – and then it is stewed slowly in a closed container. 

So – first let us start with frying the masalas, pastes and mutton.

Place a thick bottomed vessel on your stove – add a generous quantity of pure ghee – yes – pure ghee (clarified butter) – switch on your stove – turn on the heat – and – heat the pure ghee till it is hot. 

(I never “pressure cook” meat – as I feel slow cooking brings out the taste best). 

Add the whole masalas [tejpatta (bay leaf), choti and badi elaichi (small and big cardamom), laung (cloves), dalchini (cinnamon), kali miri (peppercorn)]

Saute the whole masalas till they start crackling.

Then put in lots of finely chopped onions – and fry the onions till brown and crisp.

Add ginger garlic paste, red chillies – and fry till the moisture evaporates.

Then add the mutton pieces – and stir lightly – and gently roast the mutton in its own juices till dry. 

Now add whipped curds (yoghurt) – and let the mutton cook in the curds – stirring very slightly from time to time.

When the gravy becomes dry – and starts sticking to the bottom – lower the heat – add water to cover the mutton – cover the vessel – and simmer on slow fire – stirring once every few minutes – if required – you can add a bit of water so that the mutton does not stick to the vessel – till the mutton is done (you can keep sampling to see that the mutton is done to your taste and this should take between 20 to 40 minutes depending on the quality of mutton and how you like it done). 

When almost ready – add salt to taste – sprinkle a little cardamom powder for flavour – and give a final simmering boil to the curry – take off from the fire – and then – as a final touch – garnish with fresh green coriander leaves.

The Mutton Korma is ready to eat with chapati, roti, pav, or rice – whatever you like. 

I like cooking and eating mutton korma.

It is simple to cook – no fancy laborious time-consuming preparations and marinades – it is not too spicy – and it tastes nice and mild – and the dish is ready to eat in less than an hour. 

KORMA – Meaning

About the “turmeric” part – will someone please enlighten us? 

Is it true that “Korma means gravy made without haldi (turmeric)” – as the cook in Bareilly had told me more than 45 years ago...?

I cook korma without haldi (turmeric) – but I have seen recipes of korma which include turmeric. 

Try out this simple dish – you will relish the freshly prepared delicious steaming mutton korma with piping hot chapatis/rotis/phulkas or fresh fluffy pav or buns/bread or even rice. 

You can improvise a bit – add cashew paste to make the Korma thicker and yummier – or like they do in South India – add coconut milk to get a distinctive “Coastal” flavour.

I love a vegetarian dish called Navratan Korma too – it is nice and sweetish – I don’t know how to make it – but from the taste – it seems that Navratan Korma too doesn’t contain turmeric – so maybe – the definition that – “Korma means gravy made without haldi (turmeric)” – is correct.

Happy Cooking and Blissful Eating...!

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This is an “experimental” recipe – so try it at your own risk. Vary the Exact Quantity/Proportion of ingredients as per your culinary experience and taste.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories 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.

 

Updated Version of My Recipe MUTTON KORMA posted by me Vikram Karve online earlier a number of times in my various Blogs including at urls: http://creative.sulekha.com/simple-cooking-mutton-korma_329697_blog  and  http://creative.sulekha.com/delicious-mutton-korma-curry_377866_blog  and  https://vwkarve.wordpress.com/category/bareilly/  and  http://karvediat.blogspot.in/2011/07/delicious-mutton-curry-korma-made.html  and  http://karvediat.blogspot.in/2012/06/cooking-made-simple-mutton-korma.html  and  http://karvediat.blogspot.in/2012/11/mutton-korma-made-simple-easy-cooking.html 

FISH FINGERS: WHY BASA? WHY NOT POMFRET or SURMAI or RAWAS?

FISH FINGERS: WHY BASA? WHY NOT POMFRET or SURMAI or RAWAS?
Ramblings of a Retired Veteran
By
VIKRAM KARVE

On Sunday afternoon, three of us navy veterans assembled for a "PLD" in RSI Pune.

The "Small Eats" Menu featured an assortment of Chicken and Veg Items, but surprisingly there was just one fish dish available - "Fish Fingers".

I was in a "fishy" mood, so I decided to order Fish Fingers.

The delicious "Fish Fingers" I relished during my Navy days were mostly made from Pomfret Fish, so I asked the waiter, "The fish is Pomfret, isn't it?"

"No, Sir," he said.

"Then which fish are you using - Surmai?" I asked.

"No, Sir,"

"Rawas?"

"No, Sir."

"I hope you are not using Bangda (Mackerel) for making fish fingers?" I said.

"No, Sir," the waiter answered.

"No Pomfret, No Surmai, No Rawas, No Bangda? Then which fish do you use?" I asked him.

"Basa," he said.

"Basa? Is it a local river fish?" I asked.

The waiter was clueless about the origins of Basa.

I had never heard of this Basa fish nor had seen it in the local fish market, so I avoided ordering Fish Fingers.

Later, I surfed the net and discovered that Basa is a River Fish mainly from Vietnam (Mekong River) and South East Asia.

I do not understand one thing.

India has so many varieties of delicious fish like Pomfret, Surmai, Rawas, Bandga, Bombil etc which are ideal for making "small eats" like Fish Finger, Fish Fry, Fish Koliwada etc

Then, what is the need for the caterer to stock only imported Basa Fish?

Why eat imported fish like Basa when we have an abundance of delicious local fish?

Are they trying to create an "acquired taste" for Basa?

Or is there some ulterior motive?

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer: 

This story is a work of fiction. Events, Places, Settings and Incidents narrated in this 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.

EATING OUT IN MUMBAI - Fish Koliwada - Mouthwatering Memories

MOUTHWATERING MUMBAI MEMORIES

FISH KOLIWADA

By  

VIKRAM KARVE 

It is a stormy and rainy night out here in Wakad Pune. 

As I watched the rains sweep across from my balcony I was suddenly reminded of a rainy night six years ago when we ventured out in Mumbai for a delicious dinner of seafood. 

So, here from my Foodie Archives, are some Mouthwatering Memories of a foodie adventure I enjoyed six years ago in Mumbai

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?

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 and then “eat” your “plan”.

It’s comical to see people eating “Chinese” at Irani, Indian 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 your 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. I went there long back, more than six years ago, and I wonder if it is still the same. 

If you happen to be a Foodie in Mumbai, why don’t you try it out and tell us… Let us know how you enjoyed the eating experience and revive our mouth-watering memories…!

Happy Eating…!  

VIKRAM KARVE

Copyright © Vikram Karve 2012
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 article?
Why don't you read my recently published anthology of Short Fiction COCKTAIL - Stories About Relationships. 

I am sure you will like all the 27 stories in COCKTAIL

To order your COCKTAIL please click any of the links below:
http://www.flipkart.com/cocktail-vikram-karve-short-stories-book-8191091844?affid=nme
http://www.indiaplaza.in/cocktail-vikram-karve/books/9788191091847.htm
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
If your are a Foodie you will like my book of Food Adventures APPETITE FOR A STROLL. Do order a copy from FLIPKART:
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 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 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing and blogging. Vikram 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: vikramkarve@sify.com 

© vikram karve., all rights reserved.