“Malpua” – Delectable Sweet “Pancake” : Story and Recipe

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MALPUA

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I took a food halt during my evening walk and I was browsing in a famous sweet shop of Pune.

I saw a solitary Malpua floating in syrup.

You rarely see Malpua in Pune – so I felt like sampling it – but it seemed stale.

“Was this Malpua made in the morning…?” I asked the sweet shopkeeper (halwai).

“I will make fresh Malpua for you…” the shopkeeper said.

He took out frozen Malpua from the freezer – he heated the frozen Malpua in microwave oven – and he dipped the hot microwave “cooked” Malpua the sugar syrup in the tray – and – when the Malpua had soaked enough syrup – he packed it for me.

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Well – I didn’t like this improvised instant Malpua (see picture below)

So – I am posting my food blog on Malpua (with Recipe) for you to read.

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THE GREATEST LOVE – THE LOVE OF FOOD

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There is no greater love than the love of Eating

(The second-greatest love is the love of Cooking) 

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MALPUA 

“Delectable” Sweet “Pancake”

Story and Recipe by Vikram Karve

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One evening – around 18 years ago – in the year 2006 to be precise – while on my evening walk in Aundh Pune – it suddenly started raining – so I ducked into a building – where I discovered a sweet shop.

The voracious appetite created by the brisk walk – and the tempting array of sweets and savouries on display – made my mouth water and created an appetite in me – and I was wondering what to eat – when suddenly I discovered one of my favourite sweets – “Malpua” – displayed on the Menu Chart hung on the wall.

This was indeed a pleasant surprise – since I never imagined I would get Malpua in Pune.

And this pleasant surprise evoked nostalgic mouth-watering memories of the delicious Malpua-Kheer we savoured and devoured with gusto as a nourishing wholesome breakfast after bouts of heavy exercise on cold winter Sunday mornings long back in Varanasi (Benares).

We were young hungry youngsters – and those were indeed the good old gastronomic days of high calorie energizing winter breakfasts like Malpua-Kheer or piping hot Jalebi with Doodh (Milk) or Lavang Lata with freshly boiled thick creamy Doodh (Milk) dipped and eaten the same way as one eats khari biscuits with Irani Chai.

I was reminded of my Malpua-Kheer days.

So – I asked for Malpua and Kheer.

But – surprisingly – there was no Kheer.

So – I ordered a plate of Malpua.

And – I eagerly put a piece of the rich brown syrupy Malpua in my mouth.

It was terrible.

The Malpua tasted like boiled rubber drenched in sugar syrup.

The Malpua did not melt in the mouth – or dissolve gracefully on the palate – but disintegrated into brittle fragments and left a stodgy aftertaste.

This so-called “Malpua” had no characteristics of authentic Malpua.

For example:

The soft fluffy succulent lusciousness – the sweet-sour tang of banana and curd fermentation – the spicy fragrance of cardamom (elaichi) – and most important – the distinctive taste and classic flavour of saunf (badishep) – which are the hallmarks of authentic Malpua – all these attributes were conspicuous by their absence.

I was so disappointed – that I called the “Maharaj” – and I asked him how he had managed to so terribly “bungle and botch” this exquisite delicacy – and churn out this inexcusably appalling stuff – masquerading as Malpua.

“Simple…” he said, “Boil enough Milk till it becomes Rabdi – mix in Maida and make a smooth batter – fry the pancakes in pure Ghee – and soak in sugar syrup….”

“Just Milk and Maida…? That’s not how you make Malpua…” I told him, “What about the Banana, Saunf, Cardamom, Spices, Coconut, Dry Fruit, Curds…?”

“This is the Rajasthani Style Malpua…” he said sheepishly – and he disappeared.

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There are many versions of Malpua all over India – I have tasted the Rajasthani, Bengali, Karnataka, Maharashtrian, Gujarati, MP and UP versions.

Then there are improvisations like potato malpua, pineapple malpua, orange malpua etc…

There is also the inimitable, slurpy rich, heavy duty, invigorating and energizing hearty Malpua – braced and fortified with eggs – prepared in the evenings and nights during the holy month of Ramadan by Suleman Mithaiwala at Mohammed Ali Road near Minara Masjid in Mumbai. 

This rich and heavy Malpua is a meal in itself – but – if you want you really want to do justice – it is better to start off with Kababs – relish the Malpua – and top up with cool sweet soothing Phirnee or Falooda.

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Tell me – in which regional genre of cuisine should Malpua be classified…?

A foodie friend told me that genuine Malpua is a sweet dish from Bihari Cuisine.

Dear Reader – do you agree that Malpua originated in Bihar…?

Well – that’s what my foodie friend said – Malpua is a speciality of Bihar – like Khaja – and – the best authentic Malpua is made Bihari Style.

And – this is how the wife of a Navy colleague from Bihar – who was an expert cook – made Malpua.

She made the best Malpua I have ever tasted.

Here is the recipe…

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MALPUA RECIPE

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STEP 1

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PREPARING THE BATTER

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1. Make a smooth batter with Maida 

2. Add a pinch of baking soda and salt 

3. Blend in fresh banana pulp 

4. Pour in some fresh creamy milk 

5. Add cardamom (choti elaichi) pods and cardamom powder.

6. Put in a small pinch of nutmeg powder.

7. Add freshly grated coconut

8. Put in some powdered and whole saunf 

9. Blend in beaten curds 

10. And – finally – if required – add some water to get the right pouring consistency.

11. Beat the batter well with your hands – till the batter becomes light and fluffy.

12. Cover the batter and leave aside for at least one hour or more for a bit of fermentation.

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STEP 2

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PREPARING SUGAR SYRUP

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1. Add one cup sugar to one cup water

2. Boil the water and sugar.

3. Add cardamom and cloves.

4. Boil to prepare 1:1 sugar syrup 

(The term 1:1 sugar syrup means one-strand syrup – when you dip your fingers and pull apart – just one strand should form)

5. Sprinkle a little rosewater, saffron – or a bit of essence – if you want.

6. Keep the sugar syrup hot – at least warm – to facilitate easy ingress into the Malpua pancake – and to keep it soft and succulent.

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STEP 3

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MAKING MALPUA “PANCAKE” 

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1. Take the fermented batter – mix and whip well with your hands – adding water if required – to get a smooth batter of pouring consistency.

2. Heat pure ghee in a deep frying pan.

(It is best to use pure ghee instead of oil)

3. Pour in a little bit of the batter into the hot ghee carefully – and deep-fry the pua (pancake) in pure ghee till nice and brown – soft and well-cooked – not too crisp.

4. When ready – take out the fried pua – and drain excess ghee.

5. Dip the pua  in the hot sugar syrup completely for a minute – to enable just enough permeation of the hot sugar syrup into the pua – but take care to obviate over-sogginess.

6. With the sugar syrup absorbed – the “PUA” has now become “MALPUA”.

7. Now – the Malpua is ready to be eaten with deliciously sweet lip smacking Kheer.

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Dear Reader – I am sure you know how to make delicious Kheer.

Well  – I prefer delicious Rice Kheer – but if you want – you can try it out with Vermicelli (Seviyan) Kheer – as long as you don’t make it too thick.

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HOW TO EAT MALPUA

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Malpua must be eaten with Kheer.

Malpua and Kheer is not a mere dessert, a pudding, or a snack – but a complete nourishing breakfast in its entirety.

In fact – Malpua and Kheer can even substitute a full meal.

The luscious wholesome combination is heavenly.

You will be overwhelmed with a wonderful feeling of blissful satiation.

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Dear Reader and Fellow Foodie: 

Please tell us about your favourite Malpua – where you ate it.

And – if you happen to live in Pune – do let us know where we can relish authentic Malpua in Pune. 

Happy Eating…!!! 

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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 improvised recipe – so try it at your own risk.
2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the story are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.
3. E&OE

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)

Link to my source blog post in my Academic and Creative Writing Journal Vikram Karve: http://karvediat.blogspot.com/2017/02/malpua-foodie-memories-and-recipe.html

© vikram karve., all rights reserved.

This article written by me Vikram Karve around 18 years ago in the year 2006. The article is included in my book APPETITE FOR A STROLL (2008) and was posted online by me a number of times in my blogs at urls:https://vwkarve.wordpress.com/2007/06/15/malpua-and-kheer/ and  http://karvediat.blogspot.in/2011/03/malpua.html and http://karvediat.blogspot.in/2012/09/eating-out-in-pune-for-sweet-tooth.html and https://karve.wordpress.com/2019/06/30/malpua-delicious-sweet/ and https://karve.wordpress.com/2021/11/13/food-blog-malpua-delectable-sweet-pancake/ etc

© vikram karve., all rights reserved.

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Vegetarian Travels in New Zealand – A Food Diary

Source: Academic and Creative Writing Journal Vikram Karve

EATING OUT IN NEW ZEALAND
FOOD DIARY OF A PURE VEGETARIAN 
By
VIKRAM KARVE 

A few days ago – I met some relatives and friends who were planning a vacation to New Zealand (maybe – they were inspired by our recent visit to New Zealand which we enjoyed thoroughly and praised profusely).

While talking about our most wonderful visit to New Zealand – and describing the awesome scenery, breathtaking sights and stunning views, especially in South Island – the subject veered to food – and I began to describe the delicious cuisine I had enjoyed in New Zealand – and – a lady said to me: “You are talking about non-vegetarian dishes – I am vegetarian – in fact – most of us are ‘Pure Vegetarian’…”

“Well – if you are a ‘Pure Vegetarian’ – you are going to have quite a tough time – especially when travelling in the interiors…” I said.

“We will carry some vegetarian stuff from here…” the lady said.

“You can’t carry any foodstuff with you…” I said, “New Zealand has stringent Biosecurity Regulations. In order to protect the natural resources, plants, animals and people of New Zealand from the introduction of pests and diseases – New Zealand has strict rules about bringing food or animals into the country. So – if you are visiting New Zealand – as far as you are concerned – in a nutshell – this means that you cannot take any foodstuffs into New Zealand…”

“Hey – your wife is a ‘Pure Vegetarian’ – how did she manage…?” someone asked me.

“Ah – that is a good question…” I said, “I am sure you have seen pictures I posted on Facebook of the delicious food I enjoyed in New Zealand – but – did you see any pictures of food posted by my wife during her New Zealand trip…?”

“Come on – you stayed in New Zealand for almost 3 weeks – surely your wife would have eaten something…”

“Well – we stayed for quite some time in Auckland – and since our hotel room had a full-fledged kitchen unit – with fridge, microwave, hot-plate and utensils for cooking – our daughter got plenty of vegetarian tinned stuff for us too cook/warm and eat. But – it was during our travels – and – ‘eating out’ – that my wife had limited options – so – on many occasions – feeling sad for my wife – I had to abandon my vow: “When in New Zealand – Eat as New Zealanders do” – and – much against my wishes – ‘I had to eat in New Zealand as Indians in India do’…”

It seemed that the ‘pure vegetarian’ lady did not believe me – so – I said to her: “I hope you have better luck – but I have posted a piece on blog on the Foodie Travails of a “Pure Vegetarian” in New Zealand  – and – you can compare this with the New Zealand Foodie Pictures and New Zealand Food Diary  – and – this may give you an idea what you are in for…”

I am tempted to write a detailed blog post in continuation of my earlier article Foodie Travails of a “Pure Vegetarian” in New Zealand 

However – as they say – “A Picture is worth a Thousand Words”

So – let me post pictures of ‘eating out’ dishes my ‘pure vegetarian’ wife ‘relished’ in New Zealand.

I searched the numerous ‘foodie pictures’ I had taken during my New Zealand visit – and – guess what – I found only 12 pictures of the ‘eating out’ dishes my darling ‘pure vegetarian’ wife had ‘relished’ during our entire New Zealand trip of almost 3 weeks.

(Lest you think that my wife ate only 12 dishes during the entire New Zealand visit of almost 3 weeks – let me remind you that – as I told you earlier – in Auckland – my daughter had got plenty of pure vegetarian “tinned stuff” like “Baked Beans/Spinach” etc – bread milk cereals etc – on which my wife managed to survive – and the foodie pictures below pertain to ‘eating out’ vegetarian dishes only)

“EATING OUT” FOOD DIARY OF A PURE VEGETARIAN IN NEW ZEALAND

A few days before we took off for New Zealand – our travel agent called up to confirm our arrangements.

During the conversation – I casually mentioned that my wife was a ‘pure vegetarian’.

The Travel Agent went into a tizzy – saying “it is good you told me – I will immediately book a ‘Vegetarian Jain Meal’ for her on the flight – and – what about you…?” she asked.

I told her that I was a ‘non-vegetarian’.

3 days later we caught the Korean Air flight from Mumbai to Incheon (Seoul).

My wife exchanged seats with me – since she wanted a ‘window seat’.

A few minutes later – an airhostess looked at our seat numbers – and stuck some ‘labels’ on top – near the headrest.

Soon – the ‘meals’ arrived.

My wife opened the foil – she looked at the contents suspiciously – sniffed – and said: “This smells like Chicken…”

I checked the label on her packet – it said:

“Code: HNML

Meal Name: Hindu Meal

Guidelines: Non Vegetarian Indian meal. Neither beef nor veal is used. Yet it contains other types of meat such as lamb, fish, poultry, and seafood…”

I checked the label on the meal in front of me – it said:

“Code: VJML

Meal Name: Vegetarian Jain Meal

Guidelines: Neither meat, poultry, fish of any kind, product with lard and gelatin, nor dairy products and eggs are used. No root vegetables such as onion, garlic, ginger are used. Meals are spicy Indian vegetarian combinations…”

“We exchanged seats – so our meals have got exchanged…” I said – giving my wife her “Vegetarian Jain Meal” – and taking my “Hindu Meal”.

(Since I was a novice flier – I was quite amused to learn that “Hindu Meal” meant “Indian Style Non Vegetarian Food” – of course – later – I learnt from veteran fliers that it was ‘standard nomenclature’)

So – here is the first meal my wife at a few moments after we took off and on all flights thereafter – a wholesome “Vegetarian Jain Meal”

AUCKLAND

Our first meal in Auckland – while we enjoyed Flame-Grilled Peri-Peri Chicken at Nando’s – “Pure Vegetarian” wife had to make do with Potato Salad

CHRISTCHURCH

We flew down from Auckland to Christchurch by Air New Zealand on Christmas Morning. As we set out for food – we saw that the markets were totally deserted and we saw that all shops and restaurants were closed since it was Christmas Day.

In India – generally – on festival days – markets/restaurants are kept open for the crowds – but here – in New Zealand – it is different – shops, restaurants – everything is closed for Christmas – even the Air Force Museum at Christchurch is closed on Christmas Day.

There was only one restaurant open for lunch – Malaysia Delights – so we had no choice but to enter as we were hungry.

The colourfully illustrated menu had a wide variety of non vegetarian dishes – lamb, beef, pork, poultry, chicken, seafood – but – I could hardly see any vegetarian dishes on the menu.

In this restaurant – there was plenty of choice for non-vegetarians – various kinds of Oriental Cuisine – but – I was concerned about my “pure vegetarian” wife – what could she eat here?

I scanned the menu – and finally I found one vegetarian dish. It was featured under the section: “Roti/Paratha”: Roti/Paratha with Dhal (Vegetarian) – so – we ordered Paratha with Dhal (Dal) for my wife – and non-veg dishes for us two non-vegetarians – my daughter and me.

The Dhal turned out to be a curry comprising a mixture of vegetables with lentils – it had a rich texture and attractive colour and looked quite tasty. However – the dish turned out to be very pungent – and my wife could not eat it and had to make do with a paratha (bread) which was extremely well made.

Yes – that was all my vegetarian had for lunch – a paratha – while we gorged on delicious non-veg dishes.

In the evening – we found two more eateries open – a “Fish and Chips” place – and “Egyptian Kebab House” – where there was a veg item on the menu – so we decided to try out the place.

In India – if you order a plate of Kebab (Kabab) – you get a few pieces of roasted meat along with a chutney and a few slices of onions.

However – as we discovered – here – at Egyptian Kebab House – we got a generous plate comprising Kebab Pita-Bread/Rice + generous helpings of salads and sauces.

In fact – the helpings were so generous that none of us could fully “polish off” the entire Kebab plate – and even a foodie like me stood vanquished by the food.

Believe it or not – I was eating Egyptian Cuisine for the first time in my life – and that too in New Zealand…!!!

Here is a picture of Egyptian Vegetarian Kebab which we ordered for my wife (sadly – she did not like the taste too much)

BED and “BREAKFAST”

While we enjoyed the lavish Breakfast Spreads comprising fruit, cereals, eggs, bacon, sausages, cold cut meats et al – my pure vegetarian “Better Half” had to make do with fruit and cereals with milk.

QUEENSTOWN 

Ever since we had landed in South Island – for more than 3 days – my “Better Half” was on a “starvation diet” – surviving primarily on Fruits, Cornflakes and Milk served in our hotel for breakfast (sadly – she could not enjoy the rest of the huge breakfast spread of eggs and bacon, ham, salami, sausages, cold cuts et al)

On our road trips too – while there were excellent non-veg snacks and food readily available – the only pure-vegetarian food we could get was cheese sandwiches.

(Now – can one eat Cheese Sandwiches 24/7 – day in and day out?)

Since “New Zealand Cuisine” comprising “red meat” (steaks, ribs, burgers et al) was out of the question – one evening – in Queenstown – I tried to convince my wife to have “Chinese” Veg Fried Rice and Veg Noodles.

But – just as we were going to enter the Chinese Restaurant – our darling daughter came up with a “Googly” – saying – that it was possible – that the food here would be cooked in lard (animal fat).

This dialogue delivered with superb timing put my wife off “Chinese Food” for the entire trip.

In desperation – we walked down to the nearest McDonald’s (just imagine – going to McDonald’s in Queenstown when the iconic Fergburger was just a few metres away).

We were astonished to learn that McDonald’s did not have a “Veg Burger” on the Menu.

Luckily – the Manager – who seemed to be of Indian origin – took pity on our predicament – and rustled up a “pure veg” dish comprising a bun with tomatoes and lettuce inside – which my wife hungrily ate – while we devoured our fulfilling meat and fish burgers.

It was 2 days later – on the evening of the 28^th of December 2015 – that – things became “critical”.

It was “Sankashti Chaturthi” – and my wife was “fasting” the whole day – and she would break her strict fast at Moonrise – which was at 8:54 PM on that night.

So – though ours is an “arranged marriage” – as a “dutiful” husband – it was incumbent upon me to ensure that my “pure vegetarian” wife had a hearty vegetarian meal.

After doing a bit of “research” on some Foodie and Travel Apps on my SmartPhone – I hit the streets of Queenstown – trying to locate a restaurant serving “Pure Veg” Food.

I marched down Shotover Street – past the long queue of hungry foodies waiting for their Burgers at “Fergburger” – and then – I found the place I was looking for – there were 3 “Indian Cuisine” Restaurants in a row – with identical menus (placed outside on a board – as is the fashion there) – and yes – I was delighted to see an array of “pure vegetarian” dishes – including my wife’s favourite “Navratan Korma”.

Of the 3 restaurants – I chose “Tandoori Palace Indian Cuisine” – because – among the 3 eateries – “Tandoori Palace” was the most crowded place and almost all tables were occupied – and – most importantly – the happy looking ‘patrons’ seemed to be enjoying their food as was evident from the “happy” expressions on their faces.

And so – that night – we ate a “Pure Vegetarian” Indian Cuisine Dinner comprising “Navratan Korma” and “Tandoori Roti”.

Here is a picture of the “Navratan Korma” my Pure Vegetarian “Better Half” relished at “Tandoori Palace” Queenstown New Zealand.

Back to AUCKLAND 

So – after a rather frugal time in the South Island of New Zealand – pure vegetarian Better-Half was eager to make up for lost opportunities in Auckland but it was not to be – since – our first eat out in Auckland was at our Hotel Restaurant with some relatives – and while all of us enjoyed delicious non-veg cuisine like steaks and lamb shanks – pure vegetarian Better-Half had to survive on the only vegetarian dish available – a rather bland and lacklustre Veg Pasta which she did not like too much – see picture below:

FINALLY – 3 GOOD INDIAN MEALS IN AUCKLAND

After days of “starvation” – pure vegetarian “Better-Half” enjoyed 3 good Indian Vegetarian Dishes in Auckland – a Vegetable Korma at Shamiana in Newmarket – Paneer Masala at Ela Cuisine in Elliott Stables – and a Paneer Tikka Masala at Paradise in Sandrigham (Vegetable Korma and Paneer Masala are shown below – the Paneer Tikka Masala was eaten up before I could take a picture)

Of course – for her “fasting” day – “Better-Half” picked up some Rajgira Laddu from a “Indian” grocery shop in Sandringham (aka “Little India” of Auckland)

While we relished the delicious fulfilling non-veg delicacies and top-class craft beers more than once at THE LUMSDEN FREEHOUSE in Newmarket – “Better-Half” loved the Margherita Pizza here.

“Better-Half” had to make do with Veg Fried Rice (confirmed that it was fried in oil and not made in lard) at SPICY HOUSE while we relished a variety of delicious chinese food.

ANTIPASTO at the iconic One Bistro Café located in the historic former Ponsonby fire station – while we enjoyed the cold-cut meats and seafood – “Better-Half” nibbled on the tomatoes and green vegetable and had bites of the breads.

POSTSCRIPT (An Afterthought)

Recently – I met a “globetrotter”.

He told me about all the places he had visited all over the world.

“So where did you visit last…?” I asked him.

“Turkey…” he said.

“Wow – so you must have really enjoyed exquisite ‘Turkish Cuisine’ – I am an avid ‘foodie’ – so please tell me – what all Turkish Foodie Delicacies did you eat..?” I asked him.

“Actually – we did not eat much of Turkish Food…” he said.

“How is that possible…? How can you go to Turkey and not eat Turkish Food…?” I asked.

“Actually we went with a “Yatra Company” – on a guided tour – and – since all of us “tourists” in the group were from India – they took us to Indian Restaurants for meals…” he said.

I was amazed.

My friend must have visited so many exotic places all over the world – but – since he always took “guided tours” – he must have eaten “Indian Cuisine” most of the time – instead of exploring the local cuisine.

Why go abroad – if you are going to eat Indian Food there…?

Apart from seeing the “sights” – isn’t exploring new cuisines an essential aspect of travel…?

There is a saying: “WHEN IN ROME – DO AS THE ROMANS DO”

In my opinion – this dictum applies to Food as well.

When you travel – you must see the “sights” – but – you must experience the culinary delights of the place too.

Yes – an essential aspect of “tourism” is to explore the local cuisine.

So – let me paraphrase the maxim – and give you the foodie version of this saying:

WHEN IN ROME – ‘EAT’ AS ROMANS DO

And – if you are visiting New Zealand – you must follow the dictum:

WHEN IN NEW ZEALAND – ‘EAT’ AS NEW ZEALANDERS DO

But – sadly – if you are a “pure vegetarian” – who intends to visit New Zealand – you may land up following the motto:

WHEN IN NEW ZEALAND – ‘EAT’ AS INDIANS DO

Happy Travels and Happy 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 story is a 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)

  

HOW TO WRITE FOOD REVIEWS AND RATE RESTAURANTS – Guide

Academic and Creative Writing Journal Vikram Karve: FOOD REVIEW – HOW TO RATE RESTAURANTS.

Link to my original post in my Academic and Creative Writing Journal: 
http://karvediat.blogspot.in/201…

FOOD REVIEWS

HOW TO RATE RESTAURANTS
A Spoof
By
VIKRAM KARVE

This happened 37 years ago in the 1970’s during my early days in the Navy.

We were sitting in our ship’s wardroom enjoying our first drink of the evening – when some shipmates peeped in and asked me: “Hey – we are thinking of going to ‘XXX’ restaurant for dinner…”

“…3 Large…” I said.

My shipmates promptly downed 3 Large Pegs of Whisky each – and then proceeded for dinner to ‘XXX’ restaurant in the heart of Mumbai.

I was – and I still am – an avid ‘Foodie’.

During my early navy days – I was lucky to be appointed on ships based at Mumbai – which gave me great opportunity to explore the culinary delights of the best foodie city in India.

If you have read ‘food reviews’ – you will notice that most restaurant reviewers rate restaurants on a scale of 1 to 5 – with 5 meaning ‘Excellent’ – 4 (Very Good) – 3 (Good) – 2 (Average) – and – 1 (Poor).

These food reviewers consider various parameters like food, service, ambience etc to rate a restaurant (and some even give sub-ratings for each parameter).

Some restaurant reviewers use ‘stars’ instead of numbers – but it is basically the same rating system.

My restaurant rating system is different.

I rate restaurants on the number of pegs of booze (rum/whisky) you are advised to imbibe before proceeding to eat food in the restaurant.

Yes – I rate restaurants on a scale of ‘0’ to ‘6’ – ‘0’ Pegs’ to ‘6 Pegs’ to be precise – and – of course – the ‘Peg’ referred to is a ‘Large Peg’ – which is ‘60 ml’ of rum/whisky.

And yes – this rating mainly applies to Indian Cuisine.

It is my experience that alcohol does not go well with Indian Cuisine which is highly flavorsome.

Alcohol dulls the taste buds, and olfactory sensation, and encumbers the unmitigated enjoyment of good food.

So – if you are going to have an authentic Indian ‘Pure Vegetarian Thali Meal’ prepared hygienically with pure ingredients in clean surroundings – you will ruin the eating experience if you drink alcohol before, or along with, this pristine food.    

This will therefore qualify for a ‘0’ Large or ‘Zero Peg’ rating.

On the other hand – hard-core street-food like oily spicy greasy mutton curry prepared in most unhygienic earthy manner and eaten in noisy, crowded, polluted, filthy surroundings – ‘robust’ food which requires a ‘cast iron stomach’ to digest and fit only for a seasoned trencherman – will qualify for a‘6 Large’ rating.

You have got the drift – haven’t you?

At one end of the scale (‘Zero Large’) was delicate refined pristine food to be savoured by the high-falutin gourmand.

At the other end of the scale (‘6 Large’) was fiery robust earthy food fit only for a tough trencherman.

My shipmates were going to a ‘3 Large’ eatery for Mutton Biryani in the heart of the city.

There was a ‘2 Large’ eatery nearby too which served a more “refined” biryani – and – of course – there were a few ‘5 Large’ street-joints where you got earthy “Kababs” and “Bheja” dishes too.

In my entire life – I have rated only one eatery with the top ‘6 Large’ rating – and I have never dared to go there again.

Of course – I have eaten in many ‘pristine’ restaurants which qualified for a‘Zero Large’ rating.

Later – I started applying this ‘0’ to ‘6’ “Large” rating whenever someone called me home to dinner.

Those days – I was known to be a passionate drinker.

We had been invited to dinner at a friend’s place – and my friend was surprised when I declined his offer of my favourite ‘Rum-Pani’ drink.

“You don’t want a drink…? What’s wrong with you…?” my friend asked me.

“Nothing is wrong with me. Your wife is such an excellent cook – and I have seen in the kitchen all the delicious dishes she has made for dinner – so I don’t want to spoil my eating experience by drinking alcohol…” I said.

Another friend’s wife overheard our conversation – and she gave me an angry look.

She had called us for dinner a few days ago – and I had downed 5 Large Pegs of Rum at her place before daring to sample her cooking.

In fact – after tasting her ‘mutton curry’ – I had insisted on ‘one more drink’ – yes – it was truly a mutton curry worthy of a ‘6 Large’ rating…


PS:

You may ask me why limit the rating to ‘6 Large’…?

Simple.

‘6 Large’ is nearly half a bottle of rum/whisky – and after drinking so much alcohol – your taste buds will hardly be able to discern the taste of the food you are 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 article is a spoof, 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 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)

Posted by Vikram Karve at 5/30/2015 12:05:00 PM

 

FOOD TRAVEL BLOG – MOUTHWATERING MUMBAI MEMORIES – NALLI NIHARI in BHENDI BAZAAR

Academic and Creative Writing Journal Vikram Karve: MUMBAI MEMORIES – FOOD WALKS – Part 1 – NALLI NIHARI at BHENDI BAZAAR.

Link to my original post in my academic and creative writing journal: 
http://karvediat.blogspot.in/201…

MOUTHWATERING MUMBAI MEMORIES

I Spent the Six Best Years of My Life in Mumbai – 6 glorious years from the years 2000 to 2006

During these six best years of my life, I lived in EMPRESS COURT – my all time favourite home – the best house I have ever lived in during my entire life.

I wish I could have had my retirement home in that lovely neighbourhood, or nearby, but then, can an honest naval officer afford a house in South Mumbai?

Maybe a Merchant Navy Officer can afford a house in “So Bo” (South Bombay) – but if you have spent your life honestly serving the nation in the “Fauji” Indian Navy, forget about Mumbai, you will not be able to afford a home in the heart of Pune, and you would probably have to settle down in some faraway suburb like Wakad or Baner, or in one of those military veteran “ghettos” like Mundhwa, Kondhwa or Mohammadwadi.

But in your mind’s eye, you can always hark back and relive your “good old days” with nostalgia. 

That is what I did on this lovely Sunday morning – I reminisced about my glorious Sunday Morning “Food Walks” in Mumbai.

Let me tell you about my memorable Sunday mornings in Mumbai.

MUMBAI FOOD WALKS – Part 1

NALLI NIHARI at BHENDI BAZAAR
Mouthwatering Memories of an Early Morning Food Walk followed by a Sumptuous Nourishing Breakfast
By 
VIKRAM KARVE

From my Foodie Archives:

I love good food.

I am a foodie – I am certainly not a snobbish “high-falutin fine-dining foodie” – but I would rather describe myself as a simple Trencherman.

As I said, I love good food.

And I love walking around searching for good food. 

So, whenever I get an opportunity, I set off on my frequent “food walks” searching for good food.

It was in “maximum city” Mumbai that I enjoyed my best food walks.

Let me tell about one of my favourite food walks – a fulfilling early morning food walks culminating in a nourishing breakfast.
 
This is probably my first piece of Foodie Writing. 

I wrote this in the year 2000, more than 14 years ago, after returning from one of my food walks.

So, Dear Reader, here are some mouthwatering memories of a glorious early morning food-walk in Mumbai culminating in a wholesome breakfast.

EARLY MORNING FOOD WALK IN MUMBAI – a mouthwatering memoir by Vikram Karve

I start early, at dawn, from my house near Churchgate.

I admire, in the early morning pre-sunrise light, the impressive silhouettes of the magnificent Gothic structures of the High Court and Mumbai University across the Oval.

I hear the clock on Rajabai Tower strike 6.

I walk briskly past Oxford Bookstore, KC College and CCI towards Marine Plaza Hotel.

Then I cross the Marine Drive, turn right and start off towards Chowpatty.

I greet with a smile the morning joggers and walkers and rinse my lungs with the fresh invigorating sea breeze.

I walk briskly on Marine Drive. 

Soon I am past Marine Lines, Taraporewala Aquarium, Charni Road, Chowpatty, Wilson College and after the brisk vigorous walk of about 30 minutes I break out into a slight sweat as I reach the northern end of Marine Drive.
 
Here I ponder for a moment. 
 
Should I turn left up the Walkeshwar Road to Teen Batti and Banganga? 
 
Or should I turn right towards Babulnath?
 
Or should I turn back towards Nariman Point? 
 
I experience a sense of true freedom. 
 
I can make whatever choice I want and go wherever I desire. 
 
That’s freedom!
 
I choose to cross the road, and walk fast, straight up the steep path towards Hanging Gardens on Malabar Hill, trying to exercise my heart and lungs. 
 
I take a round of garden atop the water tank near Kamala Nehru Park (is it called Phirozeshah Mehta Udyan?). 
 
Then I canter down to Kemp’s Corner where I turn right, a U-turn really, past Crossword Bookstore, down Hughes Road.

I turn left past Gamdevi towards Nana Chowk and cross the railway over-bridge and keep going onto Grant Road past Novelty Cinema.

Then I turn right at Delhi Durbar on Falkland Road, reach VP Road, walk past Gol Deval, Alankar cinema and soon I am at Bhendi Bazar.

My destination Noor Mohammadi Hotel is right in front of me across Mohamedali Road.
 
Almost two hours of brisk walking has built up in me a voracious appetite and I am ready to devour a sumptuous breakfast. 
 
I am hungry. 

And I eat only when I am hungry.
 
I enter Noor Mohammadi Hotel, a Spartan no-nonsense eatery, and order aNalli Nihari and Roti. 
 
Within a minute a bowl of piping hot gravy, with a generous chunk of succulent meat floating in it, and a fluffy khaboosh roti is placed in front of me. 
 
I dip a piece of the soft roti in the spicy rich gravy, let it soak for a while, put it in my mouth and close my eyes to luxuriate in and relish the gastronomic experience in its entirety.
 
I can feel the juicy gravy soaked roti melting on my tongue, releasing its delicious flavours and spicy aroma which permeate into my soul. 
 
I am in seventh heaven and keep on attaining higher states of sheer heavenly bliss with every succulent bite of the mouth watering concoction.

They say it’s a bone marrow and wheat gravy, but I don’t delve too much on the contents of a dish.

It’s the taste, delicacy, eating experience and ultimate divine feeling of satiation that matters.
 
It is a delectable beginning to a delightful day as the luscious taste of the delicious Nalli Nihari lingers on my tongue indefinitely. 
 
Yes, it is epicurean satiation of the highest order – a blissful experience I can never forget.
 
Dear Reader, if you happen to be in Mumbai and are ready for a sumptuous non-vegetarian breakfast, take a brisk stimulating food walk early in the morning and begin your day with Nalli Nihari at Noor Mohammadi in Bhendi Bazar. 
 
I assure you it will be a fortifying and stimulating experience.
 
Don’t forget to tell us how you enjoyed the food-walking experience.
 
But remember one thing. 

If you want to truly appreciate this splendid Heritage Gourmet Trencherman’s Breakfast Dish to its fullest, you must build up an appetite for it.

Happy Walking. 

Happy Eating. 

Happy Food-Walking.

Remember, in order to enjoy your food first build up an appetite and then satiate it.

Yes, remember the FOOD-WALK DICTUM:

First build up an appetite and then satiate it

First – WALK WALK WALK

Then – EAT EAT EAT

Once more, let me wish you Happy Food-Walking

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

Copyright Notice:
No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.
Copyright © Vikram Karve (All Rights Reserved)
     
© vikram karve., all rights reserved.

Written by me Vikram Karve in the year 2000 and First Posted on my Foodie Blog by me Vikram Karve at url: http://creative.sulekha.com/heri…

Posted by Vikram Karve at 10/26/2014 02:08:00 PM

HOW TO MAKE FOOD TASTY

Click the link below to read the article in my journal about the ultimate TASTE MANTRA – How to make Food Tasty

Academic and Creative Writing Journal Vikram Karve: TASTY MANTRA – Definition and Meaning of TASTE.

Click the link above to read the article in my journal about the ultimate TASTE MANTRA – How to make Food Tasty

The post is also given below for your convenience:

 

TASTY MANTRA

The Definition and Meaning of TASTE and TASTY

By

VIKRAM KARVE

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

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

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

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

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

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

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

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

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

The guests arrived.

Everyone was eagerly waiting in anticipation for the chicken curry.

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

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

 

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

 

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

 

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

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

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

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

This was exactly the opposite of what she had expected.

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

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

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

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

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

Epilogue

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

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

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

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

Do you know what he said?

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

I instantly remembered the words of my erstwhile maid.

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

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

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

HAPPY EATING (and Happy Cooking)

May you always enjoy “Tasty” Food

 

VIKRAM KARVE

Copyright © Vikram Karve 2013

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

© vikram karve., all rights reserved.

 

Did you like this foodie story?

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

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

      

© vikram karve., all rights reserved.

Posted by Vikram Karve

WAKAD FOOD GUIDE – EATING in PUNE – TAKEAWAY RESTAURANTS

Academic and Creative Writing Journal Vikram Karve: WAKAD FOOD GUIDE – EATING in PUNE.

Please click the link and read the original post

The article is also posted below for your convenience

WAKAD FOOD GUIDE – EATING in PUNE

“EATING IN” in PUNE

WAKAD FOOD GUIDE

By

VIKRAM KARVE

There are places where you “eat out”.

But if you live in a desolate place like Wakad near Pune, then you “eat in”.

There are no decent eateries in Wakad where you can “eat out”. So if you are a foodie and, by some bad luck, you happen to live in Wakad, then all you can do when you feel hungry is to pick up your mobile cell phone (there are no landlines out here in Wakad) and order your food home delivery and “eat in” – yes, eat outside food in the comfort of your home.

Here are a few places in and around Wakad from where I order my food “home delivery”.

This is just a “laundry list” of 10 eateries with contact details.

1. ADITYA  (Veg and Non Veg Meals) – 02065101088

2. INDIAN IN A BOX (Snacks and Light Meals – Veg and Non Veg) – 02022931800

3. MOTHER’S KITCHEN (Veg and Non Veg Meals) – 02032609482

4. HYDERABAD HOUSE (Biryani and Kabab) – 02032344966

5. VINISAIL (Wraps and Meal Combos) – 02060508885

6. SAUNDARYA GARDEN (Veg and Non Veg Meals) – 02032001007

7. THE SHANGHAI COURT (Chinese) – 0203254493

8. MAST KALANDAR (Veg Meals and Snacks) – 02060126044

9. KINGS PARADISE (Veg and Non Veg Meals) – 02060507080

10. FAASO’S (Wraps) – 02022934341 (Closed Down Temporarily)

And of course, there are the ubiquitous DOMINO’S (02022932786) SMOKING JOE’S (02022934000) MCDONALD’S (02066000666) and SUBWAY (02022932011).

And there are eateries like NAAZ (07875448695) EDDY’S KITCHEN (02065292757) GHAR KA KHANA and Rustic Taste Earthy Style (8796901018) which I have not tried yet.

As I said, the above is just a “laundry list” with contact details.

Of course, I have ordered from most of these places and I may have reviewed a few of these takeaway restaurants too.

I look forward to your comments and views on what you think of the food from these eateries.

Also, do tell us if you know of any good eating places in Wakad Pune, where you can “eat out” or from where you can order home delivery to “eat in”.

 

Soon I’ll tell you some value for money places to “eat out” in Wakad (in case I find some and in case you discover some good place do tell us).

 

Till then, order your food home and “eat in”.

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?

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 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

vikramkarve@hotmail.com

© vikram karve., all rights reserved.

 

Posted by Vikram Karve 

MUMBAI PUNE HERITAGE GOOD FOOD GUIDE – A Value For Money Trencherman’s EATING OUT BLOG

Academic and Creative Writing Journal Vikram Karve: GOOD FOOD GUIDE – MUMBAI and PUNE – My Favourite Food and where I Ate it – My “incomplete” “passé” Value For Money Trencherman’s Good Food Guide.

Click the link above to read the article

Also posted below for your convenience

 

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

A Trencherman’s Good Food Guide 

I love good food.

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

Let me share with you, dear fellow foodie, some of my favourite eateries.

Most of them are in South Mumbai, near Churchgate, where I lived for six of the best years of my life, a few (where mentioned) are in Pune which is my home town and where I stay now.  

Read on.

It’s my very own Vikram Karve’s Value For Money Good Food Guide.

I’ve walked there and eaten there. 

It’s a totally random compilation. I write as I remember and I may have missed out some of my favourites but I’ll add them on, in subsequent parts, as and when memory jogs me and also keep adding new places I discover during my food walks and trails. Also it’s quite outdated as I enjoyed these food walks in the early years of this decade during my stay in Mumbai from where I relocated to Pune more than six years ago.

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

 

And most importantly, Dear Friends, please comment and add your favourite eating joints to this list and also your experiences of the eateries mentioned – yes please update us on the latest eating places.

 

Vada Pav – CTO Vada Pav (Ashok Satam’s Stall) alongside the Central Telegraph Office (CTO) at Flora Fountain ( Hutatma Chowk). Or at Sahaydri at Churchgate. In Pune, I like the fare at the ubiquitous Joshi or Rohit or Siddhivinayak Vadewale but their vadas are not as crisp or zesty as Mumbai’s CTO vada.  

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

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

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

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

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

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

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

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

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

Gomantak Cuisine – Sandeep Gomantak. Bazargate Street. Fort.  

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

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

Nalli Nihari – Noor Mohammadi . Bhendi Bazaar.  

Berry Pulao – Brittania . Ballard Estate.  

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

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

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

Rasgulla – Bhaishankar Gaurishankar . CP Tank.  

Khichdi – Khichdi Samrat. VP Road . CP Tank.   

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

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

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

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

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

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

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

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

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

Stuffed Parathas – Samovar. JehangirArtGallery. Chaitanya, opp FergussonCollege, Pune  Grilled Meat, Sizzlers and Steaks – Churchill. Colaba Causeway. Sundance, Churchgate. Sassanian Boulangerie, near Metro. Alps, behind Taj, Kobe and Sizzlers – The Place on Moledina Road next to Manney’s in Pune.  

Sea Food – Anant Ashram Khotachiwadi Girgaum. 

And so many places around Fort – Mahesh, Apoorva, Trishna, Fountain Inn, Bharat, Ankur. 

In Pune Srishti and Nisarg.   

Non Veg Multi Cuisine – Jimmy Boy near Horniman Circle  

Apple Pie and Ginger Biscuits – Yazdani Bakery. Cawasji Patel Street. Between PM Road and Veer Nariman Road. Fort.   

Cakes – Sassanian Boulangerie. 1^stMarine Street. Near Metro.  

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

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

Curds – Parsi Dairy. Princess Street.  

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

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

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

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

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

Macaroons – Pasteur Bakery Main Street MG Road Pune

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

Veg Patties – Hindustan Bakery Pune

 

The mere thought of Shrewsbury biscuits and Lamingtons evokes in me a sensation I cannot describe. I am feeling nostalgic and am off to Pune – for Shrewsbury at Kayani, wafers at Budhani, Sev Barfi at Bhavnagri, Amba Barfi and Bakarwadi at Chitale, Mutton Biryani and Dhansak at Dorabjee, Misal at Ramnath, Kachori at Apsara, Sizzlers at The Place, Pandhra Rassa at Purepur Kolhapur, Batata Wada at Joshi Wade Wale, Mango Ice Cream at Ganu Shinde, Mastani at Sujata, Burgers at Burger King, Gujar and Kavare, Bhel at Saras Baug, Canal, Kalyan and Kalpana Bhel,  and on the banks of Khadakvasla lake, Pithla Bhakri, Kanda Bhaji and tak on top of Sinhagarh Fort, Chinese at Kamling. [Oh, No, sadly Kamling has closed down so I’ll go across to the end of East Street to the East End Chinese takeaway next to Burger King. And Latif too has metamorphosed into a takeaway].  

 

And guess what?

The moment I reach Pune, I’ll walk across the station and enjoy a refreshing Lassi at Shiv Kailas. And then walk down in the hot sun to Main Street. One thing I’ll miss is the non-veg samosas at erstwhile Naaz on the West End corner at the entrance to Main Street. The good old Naaz and Kamling are two places I really miss. Good Luck in Deccan and Blue Nile and George in Camp still go strong and their Biryani is as good as ever. But what’s happened to Sunrise, I wonder? The place is demolished; has the café been relocated? Of course there is Nisarg for Seafood, Mainland China for authentic Chinese, Soul to stir your culinary soul and many lovely places springing up all over Pune.

   

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

When I lived near Aundh, I liked the multi-cuisine Polka Dots at Parihar Chowk for it’s Roasts and Shepherd’s Pie, Chicken Teriyaki, and Puddings, Season’s and Sarjaa for family dining, a few down-to-earth takeaways and Maharashtra Café near Bremen Chowk look promising, Diwadkar for Misal and vada pav, Spicers for Lamingtons and cakes et al, Babumoshai for roshogullas and lavang lata, Shiv Sagar for Pav Bhaji, and the usual Udipi fare, a place called Thomson in Navi Sangvi which serves non veg Kerala cuisine, Delhi Kitchen which I’m planning to try but did not venture into as it was deserted (crowded ambience and busy rapid turnover are the leitmotif of a good eatery), Diwadkars for Bhel, Vada Pav, Misal and Mann Dairy for a delicious lassi. The Wraps at Faaso’s Hinjewadi are quite good and remind me of the Frankies I relished on Colaba Causeway and Churchgate in Mumbai.

 

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

In Aundh I noticed that there are all the usual fast food pizza and burger joints, some high-falutin restaurants and a few nondescript commonplace characterless eateries serving run of the mill stuff; but sadly there are very few authentic value for money down-to-earth no nonsense Spartan eateries around here where I can relish genuine cuisine to my heart’s delight. But that was more than two years ago and things may have changed, hopefully for the better.

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

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

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

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

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

Happy Foodwalking…!

Happy Eating…!

 

VIKRAM KARVE 

Copyright © Vikram Karve 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.

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COCKTAIL ebook
If you prefer reading ebooks on Kindle or your ebook reader, please order Cocktail E-book by clicking the links below:
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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:
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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 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
vikramkarve@gmail.com

 

© vikram karve., all rights reserved.

  

Posted by Vikram Karve 

Pune Good Food Guide – EATING OUT IN BIBWEWADI

Academic and Creative Writing Journal Vikram Karve: EATING OUT IN PUNE – BIBWEWADI.

Click the link above and read the article in my journal

Also posted below for your convenience

EATING OUT IN PUNE – Bibwewadi

Good Food Places in Bibwewadi

By

VIKRAM KARVE

A list of my favourite eateries (and their signature dishes) in and around Bibwewadi Pune

Breakfast

DAMODAR BHUVAN P 30 (Swami Vivekananda Road)

Misal

Pohe

Lunch

KRISHNAI GARDEN (Swami Vivekananda Road)

Methi Mutter Malai

Pav Bhaji

Evening Snacks (Tiffin)

KALYAN BHEL (Bibwewadi Kondhwa Road)

Bhel

Chaat

Dahi Wada

Dosa

SHRI DURGA DOSA CENTRE (Vivekananda Memorial Khau Galli)

Dosa

Uthappa (Uttapam)

DELICIA (Treasure Park Khau Galli)

Chicken Momo

Dinner

TIRANGA

Mutton Biryani

Chicken Masala

Dessert

GUJAR MASTANI HOUSE (Near City Pride Multiplex)

Bajirao Mastani

Dahi (Curds) Ice Cream

Cuppa (throughout the day)

NAGNATH AMRUTATULYA (Satara Road)

Tea (Amrut Tulya Chaha)

Happy Eating

Posted by Vikram Karve 

Academic and Creative Writing Journal Vikram Karve – SCAM MANAGEMENT

Academic and Creative Writing Journal Vikram Karve: SCAM MANAGEMENT.

Click the link above and read the post in my journal

THE DEFINITION AND MEANING OF MESS – MAINTENANCE OF EQUAL SOCIAL STATUS — The Officers Mess – A Place to Promote Camaraderie – from Academic and Creative Writing Journal Vikram Karve

Academic and Creative Writing Journal Vikram Karve: MESS – MAINTENANCE OF EQUAL SOCIAL STATUS — The Officers Mess – A Place to Promote Camaraderie.

The Definition and Meaning of MESS

Click the link above to read the full article in my journal

Article also pasted below from my journal for your convenience:

MESS – MAINTENANCE OF EQUAL SOCIAL STATUS

The Officers Mess – A Place to Promote Camaraderie

By

VIKRAM KARVE

If you have served in the Army, Navy or Air Force or are familiar with Military life I am sure you know what is an OFFICERS MESS (In the Navy an Officers Mess is called WARDROOM or Wardroom Mess).

OFFICERS is the plural of Officer and surely you know what the term “Officer” means, especially in the context of the Military.

But do you know what the acronym MESS stands for?

I am sure you do, but if you don’t then let me tell you.

The acronym MESS is the short form for Maintenance of Equal Social Status.

Yes,  MESS = MAINTENANCE OF EQUAL SOCIAL STATUS

The very aim of an Officers Mess is to Maintain Equal Social Status amongst all its members, irrespective of their ranks.

Long back, during a party, I heard an Admiral once say: “All Officers have equal social status. Ranks are for administrative purposes only”.

If I recall correctly he attributed this maxim to Field Marshal Cariappa who probably felt that excessive rank consciousness at social functions would adversely affect camaraderie amongst officers which would damage cohesion of the officer cadre.

That’s why in an Officers Mess, all members are equal and have the same social status, irrespective of the ranks and positions they hold outside the Mess. Yes, Rank Has Its Privileges (RHIP) but that is outside the Mess. Inside the Mess it is all about comradeship, friendship and fellowship.

So the next time you go to an Officers Mess don’t forget that the abbreviation MESS stands for MAINTENANCE OF EQUAL SOCIAL STATUS.

I have had the best of times and made the best of friends in Wardrooms and Officers Messes. Maybe, I’ll tell you about it, at least a few nostalgic yarns,  sometime later right here in my blog.

Till then, Cheers and Godspeed.

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 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.