MASTANI - The Perfect End to a Spicy Kolahpuri Meal

THE PERFECT END TO A SPICY KOLHAPURI MEAL

MASTANI

By

VIKRAM KARVE

What is a perfect end to a rich and heavy Mughlai Meal? 

A Kulfi? 

Well, I prefer a cool refreshing Falooda. Like the ice cold Shahi Gulab Falooda I always have at Shalimar in Bhendi Bazar Mumbai after devouring my favorite tandoori raan masala and other spicy rich non-veg delights. 

And what is a perfect end to a spicy Kolhapuri Meal? 

It is a Mastani – no doubt about it – a cool, refreshing, lip-smaking Mastani to quench your fires and perk you up with it’s blissful sweet cool revitalizing effect. 

Mastani is to Pune what Falooda is to Mumbai.

You get Mastani at many places in Pune. The first time I tasted Mastani when I was a small boy was at Kawre Cold Drink House near Ganpati Chowk off Laxmi Road, but now I feel that their Mastani isn’t as good as before, and Punekar’s have their favorites like Sujata in Sadashiv Peth, which is close to the “Kolhapuri” food district of Pune near Peru Gate, but I like the Mastani at Gujar Mastani House near City Pride Multiplex on Satara Road. 

At Gujar, I order a “Bajirao Mastani”.

If you look at the menu, you will get confused, as there feature all types of fancy Mastanis fortified with dry fruits and all sorts of rich high-calorie embellishments, which will in fact will make you feel heavy and slothful, rather than quench, stimulate, revitalize and perk you up. So remember the golden rule, the “signature” no-frills authentic item will always be at the top of the menu, least expensive in that class – so go ahead and order it.

The contents of the tall glass comprise an attractively appetizing looking and fragrant layered creamy milky liquid of increasing density topped with ice-cream, with a straw thrust vertically through.  The glass is so full, that in order not to spill the stuff, you first sip through the straw a bit of the deliciously sweet pineapple syrup at the bottom, which feels heavenly as it mingles with, permeates, and overcomes, the spicy “Kolhapuri” aftertaste on your tongue. [And if you are just plain parched, dehydrated and thirsty, the first sweet sip itself is deliciously thirst-quenching]. Then you have small dollops of vanilla and pineapple ice-creams that adorn the crown. After that you can savor the Mastani as you please, but I like to stir the contents into a creamy mélange and spoon the delicious concoction onto my tongue, roll it in my mouth and savor every drop, rather than hastily suck the liquid via the straw straight into my throat down the hatch.

The “Bajirao Mastani” at Gujar Mastani House is orange and pineapple flavored and the small juicy pieces of pineapple at the end leave you with a tangy feeling.  

I don’t know if you get “Mastani” in Mumbai, or elsewhere. 

But next time you visit Pune, do enjoy a Mastani. 

Eat a “Kolhapuri” meal to your heart’s content and end off with a Mastani, or just have a cool lip-smacking Mastani if you are feeling parched on a hot summer day as a thirst-quencher. And tell me, didn’t you feel refreshed and perked up?

Dear Reader: Do tell us about your favourite Mastani - or Falooda or Milk Shake or Lassi or your favorite thirst quencher. 

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 blog post?

I am sure you will like the 27 short stories from my recently published anthology of Short Fiction 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. 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.

A Hearty Kolhapuri Meal in the Heart of Pune - Mouthwatering Memories

From My Foodie Archives:

 

I wrote this more than five years ago, I think, but I still savour mouthwatering memories of that delicious meal ...

Mouthwatering Memories

A Hearty Kolhapuri Meal in the Heart of Pune 

By

Vikram Karve

It’s a hot Sunday afternoon in Pune. I am voraciously hungry and am pining for a fulfilling meal. And what can be better than a wholesome authentic Kolhapuri meal to blissfully satiate my pangs of hunger?

So I proceed to my favourite Kolhapuri restaurant called “Purepur Kolhapur” near Peru Gate, the food district, in the heart of PuneCity.

It’s a Spartan no-nonsense eatery; the only thing conspicuous is the ‘Kolhapur zero-milestone’ outside the entrance which makes it easy to locate.

I saw a similar zero-milestone somewhere in Kothrud the other day and understand that there is a branch of “Purepur Kolhapur” there too - next to Abhishek Hotel near Mehendale Garage.

There are just three main items on the menu – Mutton Taat (Thali), Chicken Taat (which cost Rs. 75/- each), and Purepur Special Taat for a princely Rs. 120/- .I am told that the ‘Purepur Special’ contains everything the place has to offer! (These were the prices around five years ago when I visited the place, and maybe they have changed now)

There is a flurry of activity and a large stainless steel taat is placed in front of me almost instantly. 

The Purepur Special Thali comprises the following:

·       A large bowl of thick chicken curry with four generous pieces of chicken.

·       A plate of appetizingly crisp dark brown pieces of fried mutton liberally garnished with almost burnt deep fried onion strips.

·       A Mutton Kheema Vati (Katori)

·       A vati of Tambda Rassa ( Red Gravy)

·       A vati of Pandhara Rassa (White Gravy)

·       Kuchumber salad made of onions, ginger, coriander, green chillies and curds

·       Lemon pieces

·       A fresh piping hot chapatti (You can have bhakri if you want, but today I’m in a mood for a crisp hot crunchy chapatti splattered with pure ghee)

·       A bowl of jeera rice garnished with crisp brown fried onion strips and cashew nuts.

I sip the pandhara rassa – it’s invigorating.

Next I spoon into my eager mouth a generous portion of mutton fry.

It’s not melt-in-the-mouth stuff (I think it is the inimitable Bolai mutton).

I chew slowly and savor the sweetish taste of the fried onions blended with the lively spiciness of the crisply fried mutton.

I dip a piece of the piping hot chapatti into the tambda rassa allowing it to soak in, place it on my tongue and chew it to a pulp until it practically swallows itself savouring the flavour till the very end.

Exquisite!

Now using my right thumb and two fingers, I lovingly pick up a small piece of chicken from the gravy; delicately place it on my tongue and roll it against my palate.

I close my eyes, look inside, and focus on the succulent boneless chicken release it’s zesty juices and disintegrate.

Yes, unlike the crispy fried mutton which need a vigorous chew to truly relish its deliciousness, the chicken is soft and tender, almost melt-in-the-mouth.

I sample the Kheema Vati – it’s totally different from the Kheema I’ve tasted at Irani and Mughlai eateries. The Kheema has an unusual taste I can’t exactly describe – a bit sweet and sour– a counterbalancing contrast, perhaps.

Now that I’ve sampled everything in it’s pristine form, I squeeze a bit of lemon on the mutton and chicken and embellish it with kuchumber to give it the right tang, and from time to time I sip the wholesome pandhara rassa.

I thoroughly enjoy the confluence of contrasting tastes. In conclusion I mix everything with the rice and rejoice the riot of zesty flavours.

At the end, as I always do after all hearty spicy meals, I pick up a wedge of lemon and squeeze a bit of lemon juice into my glass of water and sip it down.

Believe me, it improves the aftertaste and lightens the post-meal heaviness sometimes caused by spicy Indian cuisine.

It's an exciting, invigorating meal which perks me up and the sheer epicurean pleasure I experience makes up for the crowded, hassled ambience and indifferent service.

Purepur Kolhapur is worth a visit for the quality and authenticity of its food.

For most of us “Kolhapuri” food has become synonymous with the “chilli-hot” self-styled, purported, ostensible Kolhapuri fare served in both highfalutin and run-of-the-mill restaurants whose menus often feature dishes called “Chicken Kolhapuri” or “Vegetable Kolhapuri” which masquerade as Kolhapuri cuisine. Kolhapuri cuisine is “spicy”, not “chilli-hot”, not “rich” and “fatty” – nothing exotic about it.

A Kolhapuri meal, unique in its simplicity, comprises a variety of lip-smacking, earthy, flavorsome, nourishing dishes and is so complete that it creates within you a inimitable hearty wholesome sense of fulfillment, and is a welcome change from the ubiquitous fatty and greasy-rich Makhanwalla, Masala, Kadhai, Handi, Naan, Biryani Punjabi / Mughlai fare you eat day in and day out.

There is a world of a difference between pseudo- Kolhapuri and authentic-Kolhapuri food.

I do not know where you get genuine Kolhapuri cuisine in Mumbai, Delhi or any of the Metros.

When we visit Kolhapur, we eat at Opal.

I walked all over South Mumbai, experimented, tasted, sampled, but there was no joy. No Kolhapuri Taat anywhere, and even a la carte, nowhere was Mutton or Chicken Kolhapuri the signature dish – it appeared they had put it on the menu just for the sake of it, maybe to gratify the dulled taste buds on the alcohol soaked tongues of inebriated patrons who after imbibing a few drinks were probably in no state to appreciate the finer aspects of relishing good food. 

When queried, the waiters invariably said that Kolhapuri was synonymous with fiery chilli-hot food.

I was disappointed to find not even a single authentic Kolhapuri restaurant listed in various Good Food Guides to Mumbai.

If you, dear fellow Foodie, know of an authentic Kolhapuri restaurant in your town or city, will you be so good as to let us all know? 

PS - Five years have passed since this delicious meal. Many branches of this restaurant have been opened all over Pune. Some foodies told me that the food isn't the same as it used to be. Can some Punekar Foodie please enlighten us. 

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.

Did you like this article?
I am sure you will like the stories in my recently published book COCKTAIL comprising twenty seven short stories about relationships. To order the book please click 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 link below:
AMAZON
http://www.amazon.com/dp/B005MGERZ6
SMASHWORDS
http://www.smashwords.com/books/view/87925

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 he is currently working on his novel. 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. 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 - Mouthwatering Memories of a Hearty Kolhapuri Meal

From My Foodie Archives: 

I wrote this almost five years ago, I think, but I still savour mouthwatering memories of that delicious meal ...

A HEARTY KOLHAPURI MEAL in the Heart of Pune

Mouthwatering Memories

A Hearty Kolhapuri Meal in the Heart of Pune

by

Vikram Karve

 

 

It’s a hot Sunday afternoon in Pune. I am voraciously hungry and am pining for a fulfilling meal. And what can be better than a wholesome authentic Kolhapuri meal to blissfully satiate my pangs of hunger?

So I proceed to my favourite Kolhapuri restaurant called “Purepur Kolhapur” near Peru Gate, the food district, in the heart of PuneCity.

It’s a Spartan no-nonsense eatery; the only thing conspicuous is the ‘Kolhapur zero-milestone’ outside the entrance which makes it easy to locate.

I saw a similar zero-milestone somewhere in Kothrud the other day and understand that there is a branch of “Purepur Kolhapur” there too - next to Abhishek Hotel near Mehendale Garage.

 

There are just three main items on the menu – Mutton Taat (Thali), Chicken Taat (which cost Rs. 75/- each), and Purepur Special Taat for a princely Rs. 120/- .I am told that the ‘Purepur Special’ contains everything the place has to offer! (These were the prices around four years ago when I visited the place, maybe changed now)

 

There is a flurry of activity and a large stainless steel taat is placed in front of me almost instantly. 

 

The Purepur Special Thali comprises the following:

·       A large bowl of thick chicken curry with four generous pieces of chicken.

·       A plate of appetizingly crisp dark brown pieces of fried mutton liberally garnished with almost burnt deep fried onion strips.

·       A Mutton Kheema Vati (Katori)

·       A vati of Tambda Rassa ( Red Gravy)

·       A vati of Pandhara Rassa (White Gravy)

·       Kuchumber salad made of onions, ginger, coriander, green chillies and curds

·       Lemon pieces

·       A fresh piping hot chapatti (You can have bhakri if you want, but today I’m in a mood for a crisp hot crunchy chapatti splattered with pure ghee)

·       A bowl of jeera rice garnished with crisp brown fried onion strips and cashew nuts.

 

I sip the pandhara rassa – it’s invigorating.

Next I spoon into my eager mouth a generous portion of mutton fry.

It’s not melt-in-the-mouth stuff (I think it is the inimitable Bolai mutton).

I chew slowly and savor the sweetish taste of the fried onions blended with the lively spiciness of the crisply fried mutton.

I dip a piece of the piping hot chapatti into the tambda rassa allowing it to soak in, place it on my tongue and chew it to a pulp until it practically swallows itself savouring the flavour till the very end.

Exquisite!

 

Now using my right thumb and two fingers, I lovingly pick up a small piece of chicken from the gravy; delicately place it on my tongue and roll it against my palate.

I close my eyes, look inside, and focus on the succulent boneless chicken release it’s zesty juices and disintegrate.

Yes, unlike the crispy fried mutton which need a vigorous chew to truly relish its deliciousness, the chicken is soft and tender, almost melt-in-the-mouth.

I sample the Kheema Vati – it’s totally different from the Kheema I’ve tasted at Irani and Mughlai eateries. The Kheema has an unusual taste I can’t exactly describe – a bit sweet and sour– a counterbalancing contrast, perhaps.

 

Now that I’ve sampled everything in it’s pristine form, I squeeze a bit of lemon on the mutton and chicken and embellish it with kuchumber to give it the right tang, and from time to time I sip the wholesome pandhara rassa.

I thoroughly enjoy the confluence of contrasting tastes. In conclusion I mix everything with the rice and rejoice the riot of zesty flavours.

At the end, as I always do after all hearty spicy meals, I pick up a wedge of lemon and squeeze a bit of lemon juice into my glass of water and sip it down.

Believe me, it improves the aftertaste and lightens the post-meal heaviness sometimes caused by spicy Indian cuisine.

 

It's an exciting, invigorating meal which perks me up and the sheer epicurean pleasure I experience makes up for the crowded, hassled ambience and indifferent service.

Purepur Kolhapur is worth a visit for the quality and authenticity of its food.

 

For most of us “Kolhapuri” food has become synonymous with the “chilli-hot” self-styled, purported, ostensible Kolhapuri fare served in both highfalutin and run-of-the-mill restaurants whose menus often feature dishes called “Chicken Kolhapuri” or “Vegetable Kolhapuri” which masquerade as Kolhapuri cuisine. Kolhapuri cuisine is “spicy”, not “chilli-hot”, not “rich” and “fatty” – nothing exotic about it.

A Kolhapuri meal, unique in its simplicity, comprises a variety of lip-smacking, earthy, flavorsome, nourishing dishes and is so complete that it creates within you a inimitable hearty wholesome sense of fulfillment, and is a welcome change from the ubiquitous fatty and greasy-rich Makhanwalla, Masala, Kadhai, Handi, Naan, Biryani Punjabi / Mughlai fare you eat day in and day out.

There is a world of a difference between pseudo- Kolhapuri and authentic-Kolhapuri food.

 

I do not know where you get genuine Kolhapuri cuisine in Mumbai, Delhi or any of the Metros.

When we visit Kolhapur, we eat at Opal.

I walked all over South Mumbai, experimented, tasted, sampled, but there was no joy. No Kolhapuri Taat anywhere, and even a la carte, nowhere was Mutton or Chicken Kolhapuri the signature dish – it appeared they had put it on the menu just for the sake of it, maybe to gratify the dulled taste buds on the alcohol soaked tongues of inebriated patrons who after imbibing a few drinks were probably in no state to appreciate the finer aspects of relishing good food. 

When queried, the waiters invariably said that Kolhapuri was synonymous with fiery chilli-hot food.

 

I was disappointed to find not even a single authentic Kolhapuri restaurant listed in various Good Food Guides to Mumbai.

If you, dear fellow Foodie, know of an authentic Kolhapuri restaurant in your town or city, will you be so good as to let us all know? 

 

PS - Five years have passed since this delicious meal. Many branches of this restaurant have been opened all over Pune. Some foodies told me that the food isn't the same it used to be. Can some Punekar Foodie please enlighten us. 

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 review.

© vikram karve., all rights reserved.

An excerpt from my Foodie Adventures Book  Appetite for a Stroll
If you enjoyed reading this, and want to relish more such delicious foodie adventures, do get a copy of APPETITE FOR A STROLL: 

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

I am sure you will like 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

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. 

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          

vikramkarve@gmail.com 

Fiction Short Stories Book

COCKTAIL : Short Stories about Relationships By VIKRAM KARVE

Foodie Book:  Appetite for a Stroll

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

© vikram karve., all rights reserved.

 

A HEARTY KOLHAPURI MEAL in the Heart of Pune

It is a really hot october afternoon in Pune and I am hungry.

Suddenly I am overwhelmed with mouthwatering memories of a delicious Kolhapuri Lunch I had relished more than four years ago on a similar hot and hungry afternoon in Pune.

Here is a excerpt from my Sulekha Blogprint Series Foodie book APPETITE FOR A STROLL

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

 
Mouthwatering Memories

A Hearty Kolhapuri Meal in the Heart of Pune

by

Vikram Karve

 

 

It’s a hot Sunday afternoon in Pune. I am voraciously hungry and am pining for a fulfilling meal. And what can be better than a wholesome authentic Kolhapuri meal to blissfully satiate my pangs of hunger?

So I proceed to my favourite Kolhapuri restaurant called “Purepur Kolhapur” near Peru Gate, the food district, in the heart of PuneCity.

It’s a Spartan no-nonsense eatery; the only thing conspicuous is the ‘Kolhapur zero-milestone’ outside the entrance which makes it easy to locate.

I saw a similar zero-milestone somewhere in Kothrud the other day and understand that there is a branch of “Purepur Kolhapur” there too - next to Abhishek Hotel near Mehendale Garage.

 

There are just three main items on the menu – Mutton Taat (Thali), Chicken Taat (which cost Rs. 75/- each), and Purepur Special Taat for a princely Rs. 120/- .I am told that the ‘Purepur Special’ contains everything the place has to offer! (These were the prices around four years ago when I visited the place, maybe changed now)

 

There is a flurry of activity and a large stainless steel taat is placed in front of me almost instantly. 

The Purepur Special Thali comprises the following:

·                     A large bowl of thick chicken curry with four generous pieces of chicken.

·                     A plate of appetizingly crisp dark brown pieces of fried mutton liberally garnished with almost burnt deep fried onion strips.

·                     A Mutton Kheema Vati (Katori)

·                     A vati of Tambda Rassa ( Red Gravy)

·                     A vati of Pandhara Rassa (White Gravy)

·                     Kuchumber salad made of onions, ginger, coriander, green chillies and curds

·                     Lemon pieces

·                     A fresh piping hot chapatti (You can have bhakri if you want, but today I’m in a mood for a crisp hot crunchy chapatti splattered with pure ghee)

·                     A bowl of jeera rice garnished with crisp brown fried onion strips and cashew nuts.

 

I sip the pandhara rassa – it’s invigorating.

Next I spoon into my eager mouth a generous portion of mutton fry.

It’s not melt-in-the-mouth stuff (I think it is the inimitable Bolai mutton).

I chew slowly and savor the sweetish taste of the fried onions blended with the lively spiciness of the crisply fried mutton.

I dip a piece of the piping hot chapatti into the tambda rassa allowing it to soak in, place it on my tongue and chew it to a pulp until it practically swallows itself savouring the flavour till the very end.

Exquisite!

 

Now using my right thumb and two fingers, I lovingly pick up a small piece of chicken from the gravy; delicately place it on my tongue and roll it against my palate.

I close my eyes, look inside, and focus on the succulent boneless chicken release it’s zesty juices and disintegrate.

Yes, unlike the crispy fried mutton which need a vigorous chew to truly relish its deliciousness, the chicken is soft and tender, almost melt-in-the-mouth.

I sample the Kheema Vati – it’s totally different from the Kheema I’ve tasted at Irani and Mughlai eateries. The Kheema has an unusual taste I can’t exactly describe – a bit sweet and sour– a counterbalancing contrast, perhaps.

 

Now that I’ve sampled everything in it’s pristine form, I squeeze a bit of lemon on the mutton and chicken and embellish it with kuchumber to give it the right tang, and from time to time I sip the wholesome pandhara rassa.

I thoroughly enjoy the confluence of contrasting tastes. In conclusion I mix everything with the rice and rejoice the riot of zesty flavours.

At the end, as I always do after all hearty spicy meals, I pick up a wedge of lemon and squeeze a bit of lemon juice into my glass of water and sip it down.

Believe me, it improves the aftertaste and lightens the post-meal heaviness sometimes caused by spicy Indian cuisine.

 

It's an exciting, invigorating meal which perks me up and the sheer epicurean pleasure I experience makes up for the crowded, hassled ambience and indifferent service.

Purepur Kolhapur is worth a visit for the quality and authenticity of its food.

 

For most of us “Kolhapuri” food has become synonymous with the “chilli-hot” self-styled, purported, ostensible Kolhapuri fare served in both highfalutin and run-of-the-mill restaurants whose menus often feature dishes called “Chicken Kolhapuri” or “Vegetable Kolhapuri” which masquerade as Kolhapuri cuisine. Kolhapuri cuisine is “spicy”, not “chilli-hot”, not “rich” and “fatty” – nothing exotic about it. 

A Kolhapuri meal, unique in its simplicity, comprises a variety of lip-smacking, earthy, flavorsome, nourishing dishes and is so complete that it creates within you a inimitable hearty wholesome sense of fulfillment, and is a welcome change from the ubiquitous fatty and greasy-rich Makhanwalla, Masala, Kadhai, Handi, Naan, Biryani Punjabi / Mughlai fare you eat day in and day out. 

There is a world of a difference between pseudo- Kolhapuri and authentic-Kolhapuri food.

 

I do not know where you get genuine Kolhapuri cuisine in Mumbai, Delhi or any of the Metros.

When we visit Kolhapur, we eat at Opal.

I walked all over South Mumbai, experimented, tasted, sampled, but there was no joy. No Kolhapuri Taat anywhere, and even a la carte, nowhere was Mutton or Chicken Kolhapuri the signature dish – it appeared they had put it on the menu just for the sake of it, maybe to gratify the dulled taste buds on the alcohol soaked tongues of inebriated patrons who after imbibing a few drinks were probably in no state to appreciate the finer aspects of relishing good food. 

When queried, the waiters invariably said that Kolhapuri was synonymous with fiery chilli-hot food.

 

I was disappointed to find not even a single authentic Kolhapuri restaurant listed in various Good Food Guides to Mumbai.

If you, dear fellow Foodie, know of an authentic Kolhapuri restaurant in your town or city, will you be so good as to let us all know?

 

If you want to learn of such yummy places in Mumbai and Pune and read about some really mouthwatering foodie adventures and lip-smacking recipes why don't you get a copy of APPETITE FOR A STROLL ...?
 

Just click the links below:

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

http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2

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


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

There is no love greater than the love of food.
Happy Eating
Vikram Karve

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

Academic 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

© vikram karve., all rights reserved.