Pune Eat Outs

पुण्याचे खाद्यप्रेम अनुभवलय ?What is PEO ?

Pune Eat Outs is Pune’s premier and most popular social food community. What started off as a journey of simply sharing food-related experiences in the city, is today a thriving community of PEOple, restaurateurs, home chefs, and much more. Despite being over 1,70,000 in number we’re super active and yet we’re a closely-knit bunch of enthusiastic souls.

Bringing together food experts, restaurateurs and everyone who loves to eat - since 2005. For over 15 years we have bonded over the common love for food, not only online, but also offline through regular PEO Meets and PEOple Connects - igniting a community spirit that moves us to do more and better every time!

PEO is a family and it's PEOple make it what it is today.

What makes PEO truly unique is the genuine bond between food lovers and food creators; helping the culinary landscape of Pune evolve. As the bridge between these two sides of the same coin becomes stronger, the social currency of PEO is being measured in laughs and memories.

Pune Eat Outs 'coz Pune Eats Out!

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खान - पानावर भान हरपणाऱ्यांची सार्वजनीक सभा !PEO Meets, PEOple & More

#PEOpleStories: We Idliwale

PEO Exclusives Aug 30, 2021

#PEOpleStories#HumansOfPEO A new-age Idli joint, inspired by the streets & households of South-India. As a fellow foodie and a customer, I have always enjoyed relishing the food and enjoying the experiences created by our very own skilled craftsman/woman and entrepreneurs based here in Pune. These are extraordinary people who have given our city, a unique food identity of its own. And so it is always a privilege for me to talk about these trailblazers and pen to life the beautiful stories their start, pain, struggle, hard work, frustrations and ultimately success – the tip of the iceberg we all see. Isn’t it fascinating to know how the food you love began its journey? How it all came to be? Here is one such story of a young entrepreneur who introduced Punekars a different way of enjoying the staple South Indian Idlis. Unlike our southern counterparts, we’re used to enjoying Idlis with regular sambhar, variety of chutneys and podi or gunpowder with ghee etc. But with his venture We Idiliwale, Abhishek Joshi introduced the city to a southern style of enjoying Idlis with Chicken curry made in Kundapur Style, which has attracted quite a following since it began and made us see humble Idli in a tasty new way. Apart from serving the Idlis with Chicken curry, they also have the classic portions with Sambhar, three varieties of chutneys which one can enjoy. They also do Dindigul Biryani, Chicken Ghee Roast, Andhra Style Chilli Chicken, Prawns Ghee Roast and Japanese inspired Curry buns stuffed with Kadle Pudi (channa mix) & caramelised onions or Chicken Ghee roast as part of their extended menu. Abhishek completed his MBA from Singapore and worked with his father in Goa for five years in Real estate, before quitting and leaving for London to study bartending. After returning, he did some private gigs as a guest bartender in Goa for about a year. Later on, he joined the International Centre for Culinary Arts (ICC) in Dubai to train as a Chef. After completing his studies, Abhishek got an opportunity to work at Folly in Dubai as a Commis Chef under Nick Alvis and Scott Price who are known for working with Gordon Ramsay. Abhishek was part of the preopening team of Folly at Dubai and worked there for a year. Hoping to do something in Indian food, especially the regional cuisines, He returned to Mumbai and joined as a trainee Sous Chef under Chef Thomas Zacharias of Bombay Canteen. While at Bombay Canteen, Abhishek felt the desire to step up and instead of just working under the shadow of these prominent chefs, he wanted to do something of his own. With this in mind, he started to look out for a place to start a restaurant, and that’s how, through a friend, he landed up in Pune. Abhishek reminisces, how they stumbled upon this small place, with no product in mind, but just a thought that he wanted to do something homely and something very Indian, something that is quick, familiar to most of us yet very comforting. Having had no investor back up or any monetary support from his family and facing countless rejections by Investors, it took Abhishek almost year and a half to just get started and open up his place. It was one of the most challenging times I have had to endure, He says, When you meet so many people and get refused so often, it tends to be very frustrating despite having the skills and ability. But he was determined to continue on his path of realising his long-cherished dream. And where there is a will, there is always a way. When Abhishek’s childhood friend, Chirag Jadhav, heard of this concept, he spared no thought and decided to bring his friend’s vision to life. Chirag, a third-generation entrepreneur, has always been passionate about food. Having a stone cladding manufacturing unit and managing some of the most prestigious heritage restoration projects under his belt, Chirag also ventured into the hospitality industry with a multi-cuisine restaurant and bar based in Pune. Chirag is the mind behind the business operations of We Idliwale, credited for shaping up the business to what it has grown to become whereas Abhishek is the creative mind behind the Kitchen with his rustic menu offerings. The origin of the food served at We Idiliwale lie in the childhood experiences of Abhishek and his memories of cherishing the home-style food at his Attya’s (Father’s sister) place who was married off to a Kundapur family. Being a south Indian family, having Idli with Chicken Curry was one of the Sunday family rituals that Abhishek grew up with. When he started, he was surprised to know how very few people were aware of such a tasty and delicious combination of Idli with Chicken curry here in Pune. Having Idli with a non-vegetarian curry is prevalent in South Indian households and readily available across every nook and corner as filling street food across Southern India. In essence, it is not an experiment or a fusion dish that we may like to think of, somewhat a staple and very much a family and home-style comfort food enjoyed by many.In the beginning, the customers used to trickle in and word yet to spread out. But when a food experience post on Pune Eat Outs made people on the forum notice his place. They started selling out as early as noon every day as more and more people started visiting them and word of mouth spread – Pune responded amazingly well to this regional delicacy. And during one such sell-out days, his family paid a visit to his restaurant to try his food, almost after a month since it was opened. Witnessing first-hand the reaction of people enjoying and accepting the food that they had grown up eating their entire life made all of them feel very proud and incredibly proud of their son Abhishek. For Abhishek, this was the sweet payback for all the hard work and efforts he put in, and he couldn’t have been in any happier place than this. Then COVID-19 and the lockdown struck, it tested the best of us, and many of us are still reeling from its after-effects. The food and hospitality industry was amongst the hardest hit. Post lockdown he anticipated whether it would be a good time to open, with bleak business and people afraid of ordering from outside or eating out. He didn’t know how people will respond.Fortunately for him, they responded well to his post COVID-19 brand building exercise and the safety protocols he had put in place, leading to a rush of orders higher than ever before. The appreciation and the scale of support from his regular patrons in these disturbing times have been overwhelming and has kept him going stronger than ever. This year, having sold more than 10,000 plates of Idlis with Chicken curry, despite facing hardships due to COVID-19. Abhishek and his team have come a long way in giving us a comfort street food with the same quality, hygiene, and discipline of a fine dining restaurant that he learned under Chefs’ tutelage at Folly and the Bombay Canteen. An avid lover of books, music and chilled beer as he unwinds and looks upon a New year full of promising outcomes and renewed hopes. He warmly welcomes all of you to make this humble Idli great again! Inspired to try Chicken curry with Idlis now, click on this link https://tinyurl.com/rexhykzk and order from We Idiliwale anywhere across Pune. #PEOple Story by Jomy Thomas Nangani

#PEOpleStories: AF Desserts

PEO Exclusives Jun 24, 2021

‘Never give up on a dream just because of the time it will take to accomplish it. The time will pass anyway’ -Earl Nightingale Fatema Hussain Mandviwala, the amazing woman behind AF desserts, turned her long-standing dream of dessert delivery business into reality last year. Born and brought up in Kuwait and shifted to India post marriage, no wonder you spot Shawarma and Baklava in the menu! She always loved to cook, the art she learnt from her mom and grandparents. She completed her graduation in Business Management. However her culinary passion grew over the years and though not trained in formal culinary school, all that fervour was a prime driving force behind the idea of starting her own venture. Not sure of where and what to start with, the formation of the idea began all the way back in 2013 but then life happened. She adds- “We were blessed with a baby girl which kind of put the whole idea onto hold and then it kept getting delayed as I wanted to start my own restaurant back then”. In 2018, after welcoming another bundle of joy in the world she thought it as a good time to push long-awaited goal further up in the priority list and time to get into action. Chasing your dream isn’t easy, especially being a mom to young kids but not impossible! She discussed the idea with her husband and chalked out the detailed plan in November 2019. “I always wanted to start something on my own and AF Desserts is a dream project for me. I thought that I should start this so people can get great desserts at their doorstep. As it was always supposed to be a delivery/pickup counter I made sure it was easily deliverable in jars form. I always loved layered desserts”, Fatema enthusiastically continued. The following month was all about finalising menu, trials, product photoshoots-all done by herself! And in Jan 2020 AF desserts kicked off it’s operations from home. Talking about challenges, she shared something about marketing strategy. Whenever received any enquiries from people about her products, they were asked to try the dessert samples and provide her the feedback/suggestions in return. And she believed that’s how her family grew over time. “By Jan 2020 I started giving free samples to restaurants as I thought they would be able to sell better than a direct buyer. But by the end of that month, I realised that I sold desserts worth 20K and had already given 25K worth of free samples which didn’t seem to be fruitful and then fortunately for me came the lockdown when I took a step back from the thought of supply.” Fatema responded candidly recalling her early days struggles. She further shared that she is grateful to her friend Zainab Poonawala who gave her first order in the lockdown and the review that Fatema received from her helped her gain the confidence to sell it directly to the people. And then there was no looking back, Fatema kept introducing new jars every month and today she even makes snacks for many clients. When asked about future plans, this enthusiastic woman entrepreneur spilled the beans-from starting a kitchen outside home by 2022 to starting a Desserts Cafe by 2023 and aiming to supply her speciality Baklavas (which she delivers pan India) upto 500kgs by the end of this year. In the immediate future she plans to get branding completed, wishes to do plenty exhibitions and plans to take the storm by collaborating with a known brand which is in talks. As a finishing note she adds, she wouldn’t have been here without her husband’s support. “I am thankful to God and blessings of my parents, in laws, family, friends and most importantly love and support from people who trusted and ordered from me. I have always tried to better myself in terms of taste and quality. Most of my products are sugarfree and healthy. I also aim to supply these desserts all across Pune to restaurants as well.” Product offerings-How do you settle your sweet cravings? Love classic desserts as Jalebi, Gajar ka Halwa or Gulab Jamun Rabdi after desi khana? Or do you fancy something fancy, for instance dark chocolate mousse, red velvet, cheesecake jar or tiramisu jars for that perfect finish to a great meal? Or get enticed with an idea of nutty gorgeous baklavas or cheesy Kunafeh drenched in sugar syrup from the world of Middle Eastern Desserts? AF desserts is one stop destination to indulge your sweet tooth! Do you know ‘stressed’ spelled backwards is ‘desserts’! Also do check their snacks and around the world section. You can place your order here and don’t forget to collect a free goodie with your order! https://puneorders.in/peo/afdesserts/ #PEOpleStory by Sayali Yevale-Raundal

#PEOpleStories: World Tapari

PEO Exclusives Jun 18, 2021

#WorldTapari The Street Park, Baner Road, Pune Why does street food taste so good everywhere? Because it is usually made by people who have harnessed the art of creating happy customers through their food at the grassroot levels. Street food all over the world is affordable and super tasty. But every street food vendor has his or her own story to tell. The struggle is different at different levels in the society. Usually, a cook wants his food to climb up the gastronomic ladder, evolving through different cuisines and reaching up to the fine dine level. But exceptions prove the rule and to prove the rule, we have a brilliant exception of Mr. Bhushan Ganorkar, who decided to go the other way and bring world street food back to the “streets” with his venture World Tapari. Everything begins at home –A 100 sq.ft. home also acting as a home-style dining hall in Sadashiv Peth back is where it all started. Bhushan was in his primary school when he automatically became a part of this culinary mission. It was not long that he started going independently to the wholesale vegetable market a.k.a. Mandai to get supplies for his family business when he was in his 4th grade of school. And as he grew older, he started getting involved in the cooking process too. All these factors began carving out a path for him for his future and it was no surprise that Bhushan had made up his mind to become a chef, even though he missed the SSC exam merit list by just 1 mark. He started his professional culinary training in 2002 after junior college. Initially, he did a vocational course in cookery and then moved on to proper hotel management courses. After graduating from the catering college in Pune, he began treading on his career path by securing a job in a hotel through campus interviews. His career journey includes milestones of working in major hotel chains such as Oberoi, JW Marriott etc. and being head chef of a popular Pune pan-Asian restaurant as well as the head of a cloud kitchen with a staff of 450 under his command. He has also worked overseas to get ample international exposure in the field of culinary arts. But all this while, he had this thought of entrepreneurship at the back of his mind and as the popular saying goes – there is a time and place for everything. So he waited at the right time to step out of the “employee” world to become his own boss. His biggest advantage was his solid professional background – be it to boldly step into his own business world or to go back to the employee status. His ample experience was enough to encourage and/or support him either ways. Slow and steady wins the race –One thing Bhushan had etched in his mind – start slow, start small and sustain in the long run. To get to know the tricks of the trade, he went through the ‘mandatory’ process of working in various hotels and gather valuable experience along the way. These experiences included both – the culinary types as well as the management side which made him a complete hotel person in the long run. Confidence on one hand and courage on the other, Bhushan knew he was ready to conquer the world with his ‘tapari’. Throughout our conversation, he talked enthusiastically about his vision, future plans for World Tapari and how he wants to share his knowledge with people who aspire to make their mark in the hospitality industry. Bhushan’s day starts early in the morning. While his wife Priya gets ready for her work day ahead in the banking sector, Bhushan goes about performing his duties of a loving father to a 4 year old daughter prepping her for day care etc. Once this is done, he changes his role to that of an entrepreneur and goes about his consultation meetings till about afternoon where he, like Superman, dons the food superhero/chef apron in a jiffy and begins his mission at World Tapari. And Priya makes her contribution to World Tapari – The delectable desserts – Dark Chocolate Mousse and Tiramisu that you will see at World Tapari are made by her. Meticulously planned work schedules between the husband and wife while performing parental duties efficiently ensures the work-life balance in the family. Bhushan and Priya have got the knack of this balance beautifully right which also contributes to perform better in their respective domestic and professional roles every day. The way forward –Bhushan explained to me his future plans and ideas in details. Like any ambitious entrepreneur, he has plans of expansion but as I said earlier, slow and steady is his mantra. As of now, Bhushan’s World Tapari serves a limited range of veg and non veg street food. I had the privilege of tasting the veg menu despite being a hard core non vegetarian and I must confess that I really liked what was offered to us. It was half portions of all the items from the veg section of the menu. And I got a good idea of what Bhushan has to offer to the world with his tapari. Anyone who loves and craves for global street food is bound to be a repeat customer at World Tapari. So this is the story of a tapari – a World Tapari by Bhushan Ganorkar where delectable global street food is churned out by Bhushan and his team of chefs to satiate your taste buds. I have tasted the food myself – it is delicious, affordable and hygienic. I stress a tad bit more on hygienic because a ‘tapari’ is usually associated with some organic chaos around it. But you will be mighty impressed when you visit this World Tapari. The hygiene is at par with global standards too. I wish Bhushan and his team grand success and hope to see such World Taparis sprouting in nooks and crannies of our city, giving more and more people to relish some delectable street food beyond wada pav and kacchhi dabeli. Go ahead guys, conquer the world, one tapari at a time!! You can also get food from this tapari home by ordering through our beloved portal www.puneorders.in./peo/worldtapari/ #PEOpleStory by Amit Dharwadkar

More Blogs

#PEOpleStories: We Idliwale #PEOpleStories: AF Desserts #PEOpleStories: World Tapari #PEOpleStories: Arkshuddha Lakadi Ghana #PEOpleStories: The Fish Thali

हेल्मेट नंतर सगळ्यात उपयोगाची वस्तु !PEO Privilege Programme

The PEO Privilege Programme is perhaps a first-of-its-kind of an initiative from a social group. The programme manifests itself in the form of a digital app and card that aims at giving a distinguished identity and a range of exclusive dinning privileges to every member.

The programme is aimed at a close-knit ecosystem, and every facet of every benefit has been curated to get food creators and food lovers closer than ever before. It’s an annual programme but due to the changing scenario in the pandemic, PEO Cards launched in January 2021 will be valid from 1^st February till 30^th April 2021.

Throughout the year, we work out some brilliant privileges at select places in and around Pune, and only for a select number of PEO Privilege Members. The privilege offers are more than simple discounts – they’re the perfect amalgamation of the best offerings and unique privileges from some of the most loved restaurants in Pune. And those that have experienced being a PEO Privilege Member in the last 5 years will vouch for the same. This year we promise you the same experience, if not an even more elevated one!

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