LAMINGTON – Delicious Melt in the Mouth Pastry – Mouthwatering Pune Memories

Mouthwatering Pune Memories

This morning I had gone for some work to Khadki.

On my way back via Aundh Road, I stopped my car opposite Spicer College, crossed the road, and enjoyed eating a Lamington.

As I savoured the delicious pastry, I remembered my Aundh Camp days, around 9 years ago, when I frequently relished a Lamington on my way home from my evening walks.

So, from my Foodie Writing Archives, here is a piece on the inimitable LAMINGTON which I wrote in the year 2006 after a delicious food-walk.

(This piece features in my Foodie Book APPETITE FOR A STROLL)

LAMINGTON

Melt in the Mouth Delicious Dessert 
By
VIKRAM KARVE

When I lived near Aundh, in the evenings I often used go for a walk on Aundh Road from Bremen Chowk towards the railway line at Khadki. 

It is one of the best places to walk in Pune, a wide road with plenty of greenery and foliage on both sides.  

Of course, Wakad, where I live now, is a foodies’ nightmare, but then Aundh is far away – but not that far far away. 

So maybe once in a while on my way to Pune I can still relish a delicious Lamington and indulge  my epicurean gourmand desires.

So let’s get back to my delicious mouthwatering memories of those glorious food-walks around Aundh.

On my way back to my erstwhile home near the banks of the Mula River, I would treat myself with a Lamington at the Spicer College Bakery Shop.  

Let me close my eyes, transport myself to the glorious past, stop at Spicer College Bakery on my evening walk, buy a lamington and delicately place the soft delicacy between my lips, press and squeeze a piece of the wonderful stuff on my tongue, focus inwards, enhance the sensitivity of my gustatory senses in order to enhance the experience of supreme bliss as the Lamington melts in my mouth and the chocolatey-coconutty luscious syrupy sweetness permeates into me.

WHAT IS A “LAMINGTON”

 

A Lamington is a delicious cube of sponge cake, dipped in melted chocolate and sugar and coated in desiccated coconut. 

The Lamington probably originated in Australia around 1898 in what later became the state of Queensland. 

Whilst the origin of the name for the Lamington cannot be accurately established, there are several theories.
 

Lamingtons are most likely named after Charles Baillie, 2nd Baron Lamington, who served as Governor of Queensland from 1896 to 1901. 

However, the precise reasoning behind this is not known, and stories vary. 

According to one account, the dessert resembled the homburg hats favoured by Lord Lamington.  

Another apocryphal tale tells of a banquet in Cloncurry during which the governor accidentally dropped a block of sponge cake into a dish of gravy, and then threw it over his shoulder, causing it to land in a bowl of desiccated coconut or peanut butter. 

A diner who enjoyed eating this dunked piece of cake, thought of replacing the gravy with chocolate and thus created the lamington as we know it today.

Ironically, Lord Lamington was known to have hated the dessert that had been named in his honour, once referring to them as “those bloody poofy woolly biscuits”.  

Another theory is that they were named after Lady Lamington, the wife of the Governor.

EATING LAMINGTON IN PUNE
 

The Spicer College Bakery Lamington is my favourite – and enjoying Lamingtons and and other yummy delights here is quite easy on the pocket.

The chocolate icing keeps the cake moist.

The desiccated coconut protects it from drying out in the hot climate. 

And it’s quite a juicy generous lip-smacking treat…!
 

The Spicer College Bakery in Pune serves a variety of healthy goodies like carrot cake, nut cake, doughnuts, samosas, soy patties, soya milk etc

But, for me, it’s always my all time favourite, the inimitable yummy succulent Lamington…! 

Tell me, Dear Fellow Foodies, have you tasted a Lamington, in Pune or elsewhere?

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 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.

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Re-post of my article first posted by me in the year 2006 in my foodie blog at url: http://creative.sulekha.com/lamington_230998_blog

LAVANG LATA - Eating Out in Pune

Eating Out in Pune

LAVANG LATA

Mouthwatering Memories

By

VIKRAM KARVE

Whenever we alumni meet we reminisce about our Banaras days - how can we ever forget mothwatering foodie memories of our all time favourite sweet - the delicious Lavang Lata we relished at Pehelwan in Lanka followed by hot Milk (in winter) or cold Lassi (in summer) 

So here I repost my foodie blog (written six years ago) on searching for Lavang Lata in Pune...

“Heritage Cuisine” – sounds good isn’t it?

You may presume that this pompous term refers to pretentious traditional high-brow cuisine which adorns the tables of the classes!

In my vocabulary “heritage cuisine” is high-falutin gobbledygook for simple staple down-to-earth local street-food relished by the masses. Like Vada Pav (Mumbai’s “Heritage Burger”), or Puneri Misal, or Kulcha Chole, Katchi Dabeli, Bhel, Kathi Kababs, Baida Roti, Malpua – the list is endless.

There is a delicious sweetmeat called “Lavang Lata” which I tasted for the first time and relished piping hot at Pehelwan’s at the end of Lanka near BHU in Varanasi in the seventies. A cool Lassi ( in winter) or warm milk (in summer), both with dollops of rabdi added, topped up the gastronomic experience.

Later, in the eighties, I came across  slightly different versions of Lavang Lata at various eateries, most notably Nathu at Bengali market in New Delhi.

But these versions of the Lavang Lata were nowhere close to Pehelwan’s Banarasi Lavang Lata.

Just imagine my surprise, when, during my walk last evening, I chanced upon a delectable Lavang Lata in an out-of-the-way unpretentious sweet shop called ‘Babumosai Bengali Sweets’ tucked away almost in obscurity, way off the beaten track, on Aundh Road, on the way to Khadki in Pune.

Actually I was in search of Rasgullas. (Roshogollas, if you want it spelt that way). 

Having relocated from a ‘happening’ place like Churchgate in the heart of Mumbai to an obscure “back of the beyond” desolate place somewhere in the jungles on the banks of Mula river between Aundh and Sangvi, craving and wandering desperately in my search for ‘heritage food’, I hit the Aundh road past Spicer College towards Khadki, enjoying a refreshing walk between the expanse of the verdant Botanical Gardens and the foliage of Pune University, when in the first building I encountered on my left, I saw a nondescript signboard “Babumosai Bengali Sweets” (maybe the spelling ought to be ‘Babumoshai’) atop a deserted lackluster sweetshop.

There was no one in the shop and the lifeless atmosphere and uninspiring display almost put me off. 

But having come so far, I decided to give it a try and looked at the sweets on display in trays behind a glass counter - Rasgullas, Sandesh, Rajbhog, Gulab Jamuns, Malai Sandwiches - the ubiquitous ‘Bengali Sweets’; and suddenly a man came out carrying a tray of piping hot Lavang Latas, the very sight of which made my mouth water so much that I ordered one immediately.

I walked outside the shop, stood in the cool evening air, took a small bite of the Lavang Lata, rolled the syrupy hot piece on my eager salivated tongue and closed my eyes in order to enhance my gustatory experience.

I pressed the Lavang Lata upwards with my tongue against the palate, the roof of my mouth, and slowly it disintegrated releasing its heavenly flavour of nutmeg and cardamom. That’s the way you should enjoy Bengali sweetmeats. (Never, Never bite, or swallow and devour these delicacies in a hurry - unless you want to ruin the eating experience...).

Don’t use your teeth... slowly, very slowly, just roll the Lavang Lata on your tongue and lightly press on the roof of your mouth till the delicacy melts releasing its luxurious flavour and divine fragrance into your gustatory and olfactory systems.

And remember, keep your eyes closed, shut yourself to the outside world, focus on your tongue, internalize the experience and transcend to a state of delightful ecstasy, till you feel you are in seventh heaven. That’s the art of eating.

The Lavang Lata is perfect. Not sickly sweet, but tantalizingly tasty, with the subtle essence of its ingredients and seasoning coming through. The rabri and khoya, the raisins and dry fruits, the crispy sweet crust, the spices and most importantly, the exotic fortifying and stimulating taste of clove. It’s sheer bliss.

The invigorating taste lingers on my tongue for a long long time, as if for eternity.

Just writing this is making my mouth water.

And I am going to “Babumosai” this weekend – this time to sample the Rasgullas, maybe the Sandesh – and I’ll tell you all about it right here.

And I’ll keep writing about all my experiences with “Heritage Cuisine” and the art of 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?
I am sure you will like the 27 fiction short stories from my recently published anthology of Short Fiction COCKTAIL 
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Foodie Book:  Appetite for a Stroll
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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 15 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.

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.

  

EATING OUT IN PUNE - Patties and Puffs

On our way home, we stopped over for a "bite" at the Spicer College Bakery for a Doughnut, Lamington, Carrot Cake, Soy Milk and Veg Patties and picked up plenty of yummy confectionery too (Now if you live in a Godforsaken place like Wakad you better be well stocked up!).

 

The surprise were the vegetable patties - they were truly delicious - fresh, soft with a lip smacking filling  - and evoked memories of all the patties I have relished in Pune - Santosh, Green, New Poona Bakeries for the veg patties and the old Naaz opposite West End in Camp (which has disappeared) for those matchless non-veg patties.

 

Here is a nostalgic piece on one of my all time favourites - the Hindustan Bakery Veg Patties. And there is a recipe for puffs too.

 

Happy Eating.

 

PATTIES AND PUFFS

Yummy Snacks for Brunch and Tea

By

VIKRAM KARVE

When I was a small boy, in the 1960s, and later in the 1970s, I sometimes lived at my grandfather’s place near Madiwale Colony on Tilak Road in Sadashiv Peth Pune.

Come Sunday morning and I was off to Hindustan Bakery on Bajirao Road to get a few packets of their famous patties for breakfast. You had to get there early otherwise the patties would be over and you had to go all the way to their branch in Shaniwar Peth to get the coveted delicacy which we all hungrily devoured for Sunday breakfast.

Sunday Breakfast meant Hindustan Bakery Vegetable Patties.

Hindustan Bakery Vegetable Patties are inimitable, superb to taste and matchless in quality – they taste divinely lip-smacking and are wholesome yet not heavy on the stomach, and I haven’t quite tasted a similar veg patty anywhere else.  

Those days Veg Patties were available only on Sunday mornings. Now I think they make them everyday so they have lost their exclusivity. Of course, many other bakeries like Green Bakery near Shanipar who also made patties but there was nothing to beat the patties of Hindustan Bakery.

Like I said, these days the delicacy has lost its exclusivity since veg patties are available in plenty every day, and also the quality doesn’t seem as it was in the past, probably due to mass production.

 

CURRY PUFF

Well, I wish I could tell you how to make vegetable patties, instead I will give you the recipe of my favourite tea time snack – the curry puff – a non vegetarian version.

You’ll need Curry Powder (I use Ship Brand Madras Curry Powder which comes in its distinctive green coloured tin), a quarter kilo of boneless chicken cut is small pieces, four large boiled potatoes cut into small pieces, two finely chopped onions, a bit of boiled green peas and finely chopped carrots, maida [flour], two eggs, oil, salt, seasoning and spices.

Heat oil in a pan, add finely chopped onions and fry till translucent brownish, add the boneless chicken pieces and stir fry till the chicken is cooked.

Now add two large tablespoons of Curry Powder, the boiled vegetables [potatoes, peas, carrots], and salt to taste, stir till dry for about 4-5 minutes and keep aside the Curried Dry Chicken.

Make a smooth dough by kneading together the Maida [flour], Eggs, Oil, Seasoning [salt, pepper, chilli powder to taste] and Water. Let the dough stand for some time.

Now roll the dough and stuff in the curried dry chicken, making tikki or paan samosa or any other shapes of your choice [I prefer semi-circle karanjis] and shallow fry till crispy crusty golden brown.

Curry Puff is a hearty satiating wholesome tasty snack ideal with high tea or cocktails. Maybe for Sunday Brunch too…

Happy Cooking and Happy Eating…

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 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. He has written a foodie book Appetite For A Stroll and a book of fiction short stories which is being published soon and is busy writing his first novel. Vikram lives in Pune with his family and pet Doberman girl Sherry, with whom he takes long walks thinking creative thoughts.
 

Academic and Creative Writing Journal Vikram Karve: http://karvediat.blogspot.com
Professional Profile of Vikram Karve: http://www.linkedin.com/in/karve

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

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

© vikram karve., all rights reserved. 

EATING OUT IN PUNE - Lavang Lata

MOUTHWATERING PUNE MEMORIES
LAVANG LATA in the Back of the Beyond
By

VIKRAM KARVE

Last month we had an alumni meet and reminisced about our Banaras days - how could we ever forget mothwatering foodie memories of our all time favourite sweet - the delicious Lavang Lata. So here I repost my foodie blog (written three years ago) on searching for Lavang Lata in Pune...

“Heritage Cuisine” – sounds good isn’t it?

You may presume that this pompous term refers to pretentious traditional high-brow cuisine which adorns the tables of the classes!

In my vocabulary “heritage cuisine” is high-falutin gobbledygook for simple staple down-to-earth local street-food relished by the masses. Like Vada Pav (Mumbai’s “Heritage Burger”), or Puneri Misal, or Kulcha Chole, Katchi Dabeli, Bhel, Kathi Kababs, Baida Roti, Malpua – the list is endless.

There is a delicious sweetmeat called “Lavang Lata” which I tasted for the first time and relished piping hot at Pehelwan’s at the end of Lanka near BHU in Varanasi in the seventies. A cool Lassi ( in winter) or warm milk (in summer), both with dollops of rabdi added, topped up the gastronomic experience.

Later, in the eighties, I came across  slightly different versions of Lavang Lata at various eateries, most notably Nathu at Bengali market in New Delhi.

But these versions of the Lavang Lata were nowhere close to Pehelwan’s Banarasi Lavang Lata.

Just imagine my surprise, when, during my walk last evening, I chanced upon a delectable Lavang Lata in an out-of-the-way unpretentious sweet shop called ‘Babumosai Bengali Sweets’ tucked away almost in obscurity, way off the beaten track, on Aundh Road, on the way to Khadki in Pune.

Actually I was in search of Rasgullas. (Roshogollas, if you want it spelt that way). Having relocated from a ‘happening’ place like Churchgate in the heart of Mumbai to an obscure “back of the beyond” desolate place somewhere in the jungles on the banks of Mula river between Aundh and Sangvi, craving and wandering desperately in my search for ‘heritage food’, I hit the Aundh road past Spicer College towards Khadki, enjoying a refreshing walk between the expanse of the verdant Botanical Gardens and the foliage of Pune University, when in the first building I encountered on my left, I saw a nondescript signboard “Babumosai Bengali Sweets” (maybe the spelling ought to be ‘Babumoshai’) atop a deserted lackluster sweetshop.

There was no one in the shop and the lifeless atmosphere and uninspiring display almost put me off. 

But having come so far, I decided to give it a try and looked at the sweets on display in trays behind a glass counter - Rasgullas, Sandesh, Rajbhog, Gulab Jamuns, Malai Sandwiches - the ubiquitous ‘Bengali Sweets’; and suddenly a man came out carrying a tray of piping hot Lavang Latas, the very sight of which made my mouth water so much that I ordered one immediately.

I walked outside the shop, stood in the cool evening air, took a small bite of the Lavang Lata, rolled the syrupy hot piece on my eager salivated tongue and closed my eyes in order to enhance my gustatory experience.

I pressed the Lavang Lata upwards with my tongue against the palate, the roof of my mouth, and slowly it disintegrated releasing its heavenly flavour of nutmeg and cardamom. That’s the way you should enjoy Bengali sweetmeats. (Never, Never bite, or swallow and devour these delicacies in a hurry - unless you want to ruin the eating experience...).

Don’t use your teeth... slowly, very slowly, just roll the Lavang Lata on your tongue and lightly press on the roof of your mouth till the delicacy melts releasing its luxurious flavour and divine fragrance into your gustatory and olfactory systems.

And remember, keep your eyes closed, shut yourself to the outside world, focus on your tongue, internalize the experience and transcend to a state of delightful ecstasy, till you feel you are in seventh heaven. That’s the art of eating.

The Lavang Lata is perfect. Not sickly sweet, but tantalizingly tasty, with the subtle essence of its ingredients and seasoning coming through. The rabri and khoya, the raisins and dry fruits, the crispy sweet crust, the spices and most importantly, the exotic fortifying and stimulating taste of clove. It’s sheer bliss.

The invigorating taste lingers on my tongue for a long long time, as if for eternity.

Just writing this is making my mouth water.

And I am going to “Babumosai” this weekend – this time to sample the Rasgullas, maybe the Sandesh – and I’ll tell you all about it right here.

And I’ll keep writing about all my experiences with “Heritage Cuisine” and the art of eating.

VIKRAM KARVE

© vikram karve., all rights reserved.

VIKRAM KARVE educated at IIT Delhi, ITBHU Varanasi, 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/blog/posts.htm

Academic 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

© vikram karve., all rights reserved.

 

 

 

LAMINGTON - A Treat for Christmas

LAMINGTON

Melt in the Mouth Delicious Dessert 
By
VIKRAM KARVE

Mouthwatering Pune Memories

Merry Christmas

When I lived near Aundh, in the evenings I often used go for a walk on Aundh Road from Bremen Chowk towards the railway line at Khadki. It is one of the best places to walk in Pune, wide roads with plenty of greenery and foliage on both sides.  

 

Of course, Girinagar, where I live now, is a fantastic pristine verdant walkers' paradise, where you can rinse and invigorate your lungs with pure cool refreshing unpolluted air; but then it's far far away from the chaotic polluted noisy concrete jungle of Pune…!  

 

But one thing is for sure.

 

While you can rinse your olfactory senses to your heart’s content with the wonderful pure air, you can’t relish a delicious Lamington and indulge your epicurean gourmand desires on your evening walks out here. 

 

So let’s get back to my delicious mouthwatering memories of those glorious foodwalks around Aundh.

 

On my way back to my erstwhile home near the banks of the Mula River, I would treat myself with a Lamington at the Spicer College Bakery Shop.  

 

Let me close my eyes, transport myself to the glorious past, stop at Spicer College Bakery on my evening walk, buy a lamington and delicately place the soft delicacy between my lips, press and squeeze a piece of the wonderful stuff on my tongue, focus inwards, enhance the sensitivity of my gustatory senses in order to enhance the experience of supreme bliss as the Lamington melts in my mouth and the chocolatty-coconutty luscious syrupy sweetness permeates into me.
 

A Lamington is a delicious cube of sponge cake, dipped in melted chocolate and sugar and coated in desiccated coconut. 

 

The Lamington probably originated in Australia around 1898 in what later became the state of Queensland. 

 

Whilst the origin of the name for the Lamington cannot be accurately established, there are several theories.
 

Lamingtons are most likely named after Charles Baillie, 2nd Baron Lamington, who served as Governor of Queensland from 1896 to 1901. 

 

However, the precise reasoning behind this is not known, and stories vary. 

 

According to one account, the dessert resembled the homburg hats favoured by Lord Lamington.  

 

Another apocryphal tale tells of a banquet in Cloncurry during which the governor accidentally dropped a block of sponge cake into a dish of gravy, and then threw it over his shoulder, causing it to land in a bowl of desiccated coconut or peanut butter. 

 

A diner thought of replacing the gravy with chocolate and thus created the lamington as we know it today.

 

Ironically, Lord Lamington was known to have hated the dessert that had been named in his honour, once referring to them as "those bloody poofy woolly biscuits".  

 

Another theory is that they were named after Lady Lamington, the wife of the Governor.
 

The Spicer College Bakery Lamington is my favourite – and can you imagine it used to cost just Eight Rupees [that’s more than six Lamingtons for a Dollar, for those who think in Dollars!].

 

The chocolate icing keeps the cake moist.

 

The desiccated coconut protects it from drying out in the hot climate. And it’s quite a juicy generous lip-smacking treat…!
 

The Spicer College Bakery in Pune serves a variety of healthy goodies like carrot cake, nut cake, doughnuts, samosas, soy patties, soya milk; but, for me, it’s always my all time favourite, the inimitable yummy succulent Lamington…! 

 

Tell me, Dear Fellow Foodies, have you tasted a Lamington, in Pune or elsewhere?

 

Dear Reader and Fellow Foodie: For more such appetizing dishes do read APPETITE FOR A STROLL, a treatise on The Art of Eating, Easy to Cook Recipes and Foodie Adventures in Pune and Mumbai.

Click the links below to know more about this delicious book:

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

http://www.expressindia.com/latest-news/Food-for-soul/358363/#

 

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

 

Wishing You a Merry Christmas

 

VIKRAM KARVE

 

© 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

 

Academic Journal Vikram Karve – http://karvediat.blogspot.com

 

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

 

Email:   vikramkarve@sify.com

 

© vikram karve., all rights reserved.