Pune Eat Outs

पुण्याचे खाद्यप्रेम अनुभवलय ?What is PEO ?

Pune Eat Outs is Pune’s premier and most popular social food community. What started of 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 1,50,000 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 14 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: चाय𝐒𝐮𝐭𝐫𝐚 by Nukkad Cafe

PEO Exclusives Jan 13, 2021

“𝐼𝑓 𝑦𝑜𝑢 𝑎𝑟𝑒 𝑐𝑜𝑙𝑑, 𝑡𝑒𝑎 𝑤𝑖𝑙𝑙 𝑤𝑎𝑟𝑚 𝑦𝑜𝑢;𝐼𝑓 𝑦𝑜𝑢 𝑎𝑟𝑒 𝑡𝑜𝑜 ℎ𝑒𝑎𝑡𝑒𝑑, 𝑖𝑡 𝑤𝑖𝑙𝑙 𝑐𝑜𝑜𝑙 𝑦𝑜𝑢;𝐼𝑓 𝑦𝑜𝑢 𝑎𝑟𝑒 𝑑𝑒𝑝𝑟𝑒𝑠𝑠𝑒𝑑, 𝑖𝑡 𝑤𝑖𝑙𝑙 𝑐ℎ𝑒𝑒𝑟 𝑦𝑜𝑢;𝐼𝑓 𝑦𝑜𝑢 𝑎𝑟𝑒 𝑒𝑥𝑐𝑖𝑡𝑒𝑑, 𝑖𝑡 𝑤𝑖𝑙𝑙 𝑐𝑎𝑙𝑚 𝑦𝑜𝑢.” How true these lines are! Chai for us isn’t just a drink, it’s an emotion, a ritual, an indispensable part of our daily life. So here’s the story of a Chai Enthusiast, a face behind the brand ‘चाय𝐒𝐮𝐭𝐫𝐚’ – Mr. Vaibhav Paliwal. His love to travel and connect to people, also as an MBA grad in Marketing, frequent opportunities of work trips across the country while working in the field of branding, advertising, strategic planning lead him to the many places. During those 9 years, he covered all the states of India- stayed in villages, small towns, metro cities, met different people and relished regional food. All these experiences ignited a very novel and exotic idea! He started an online store some 7 years back selling regional speciality products. To name a few- Kashmiri Kesar, Assam Tea, Kerala Snacks and Spices etc. As the core of the initiative was to deliver the experience of regional specialities and connect people, he thought why to restrict it to only as an online store? It pushed the idea to another brilliant format and he started an experience centre as a tea room and community space named Nukkad Cafe at Viman Nagar in 2015- a place to connect people over a cup of chai, arts, poetry, music and anything that helps you to explore creativity! People liked this interesting concept. Now one thing that’s common and USP of his both the ventures is Tea/Chai. People loved their special masala chai, which is a blend of Assam Chaipatti and various Indian spices and other tea blends which were served at the cafe and soon he started selling chaipatti in retail packs. The Pandemic situation has affected almost everyone and businesses as well. As movement is still limited, it doesn’t mean we cannot relish a good cup of chai. And especially in these times, a good cup of chai refreshes our mood and rejuvenates us. Seeing this as an opportunity, Vaibhav decided to expand his already running business under the brand name ‘चाय𝐒𝐮𝐭𝐫𝐚’! If there’s one thing that Indians love unanimously, it is Chai, transcending all boundaries! Chai is all-pervasive, be it a moment of celebration or making way through difficult times. While most of us are still working remotely from our homes, I am sure you must be missing customary visits to your ‘adda’ or ‘tapri ki chai’’ but still must be having at least a cup or two more than earlier while staying at homes. So here is ‘चाय𝐒𝐮𝐭𝐫𝐚’ bringing you the best of Tea Experiences, curated for your palate and at your home. As their Tagline says- 𝘿𝙞𝙛𝙛𝙚𝙧𝙚𝙣𝙩 𝘾𝙝𝙖𝙞..𝘿𝙞𝙛𝙛𝙚𝙧𝙚𝙣𝙩 𝙢𝙤𝙤𝙙𝙨.𝙃𝙤𝙢𝙚-𝙢𝙖𝙙𝙚 𝙬𝙞𝙩𝙝 𝙇𝙤𝙫𝙚 𝙖𝙣𝙙 𝘾𝙖𝙧𝙚! You can get their special masala tea blend for a quick nice cup or there’s CTC tea sourced from tea estates in Assam. For those who love delicate, soothing, fragrant blends, Rose Chamomile and Lavender Hibiscus with lemon, known for their antioxidants properties and other health benefits, are also available. Do give it a try, before you fix yourself a steaming hot cup of tea next time. Avail POI exclusive offer of 25% flat off here-https://puneorders.in/peo/chaysutra/

#PEOpleStories: Rio Coastal Gourmet

PEO Exclusives Dec 8, 2020

Chetna Tauro, Chef & Owner of Rio Coastal Gourmet#PEOpleStories#HumansofPEO#LongPost#KnowThePeople#BehindTheFoodYouLove#GetInspired Having grown up around some amazingly prepared food at the hands of her Grandma and Father, Chetna grew up believing that food should not only be fulfilling but it should also nourish one’s soul and she carries that motto with her to this day, making good food for the soul and serving it to people, ran in their veins and why would it not? On one side, she had her father who was a very experienced, talented and gifted Chef in Dubai, who then went on to open his own restaurants in Pune and Bengaluru and also run a Mess Service way back in 1999. And on the other side, she had her Grandma who handed down to her, the rich coastal heritage and the generations of experience of the hard-working women folks in their household from the quaint and idyllic city of Mangalore. Her dad always wanted Chetna to join the family business, however, Chetna back then had very different plans for herself. Like anybody in those days would dream of, a cosy air-conditioned office, loads of corporate perks, big and bulky titles and the illusive (yet peanut sized) salaries, that more often than not undermined our own potential net worth in our minds, made her hold off on her big dream, of starting her own restaurant some day and serve food like her Dad used too. And she did fairly well for herself, in the Seventeen years since then, she had climbed the corporate ladder from an Associate to an Associate Vice President, with all the luxuries and perks of corporate life. However destiny was busy charting out a different plan for her, back then, she wouldn’t even have realised or fathom about. Poor health had started taking a toll on her father, so much so that he had to painfully shut down his restaurants in 2007-08, even then she wasn’t yet sure, she wanted some more time, some more money, the illusion of corporate life had started to slowly wear off, but it’s hold, was still strong for her to let go. After a point in time, even though one starts realising that there is no work-life balance, there is no time for oneself, let alone time to pursue ones dreams, it all eventually starts taking a back seat, as we all know our priorities keep changing over time until our dreams run out of breathe! Chetna describes 2015-16 as one of worst phases of her life, there was a lot of personal turmoil and it all had started taking a toll on her, adding to that blow, she lost her Strongest Idol in 2016. After her father passed away, she decided to fight back because this too shall pass, she firmly believed, taking time to contemplate, reflect and trying to heal from the train-wreck she had been through. It was during this time she said to herself “Enough of running around working and slogging her backside for somebody else”, “If I am going to work hard, then why shouldn’t I work hard myself” This was a big turning point and the most important one – Self Realisation – many of us still struggle with this phase and try to find that thin red line balancing our work, responsibilities, family along with our dreams and aspirations! It took Chetna two more years until 2018, when she finally started working on the Idea of what she wants to do, what kind of food should she serve, how will people receive it? Because times had changed from 1999 and so did an average Punekar who by now had started eating out more frequently, had more choices and was as always picky. Still she needed further nudge from the universe, didn’t I tell you that before. Destiny had long began its work – This time it was her company which was downsizing and asked her to start looking out. Maybe sometimes that is the push we all are looking for isn’t it? to finally pursue and realise the dreams we dream. She was very clear from the beginning that she didn’t wanted to have much of overheads or spend a lot of money, she also didn’t want to be caught paying high rents or salaries without making sure she could sustain the business. Her objective was simple – “I want to cook the food I would cook for myself, even if it meant I have to cook a small batch and sell out for the day so be it.” She also decided that she wanted to stand out from the conventional market, away from doing Indian or Chinese which most of the restaurants were already doing or even Continental which required a lot of prep to get it right. One thing though, she always believed in, is hard work, sheer hard-work, from the days of her delivering tiffin across the length and breadth of Pune on her Kinetic Honda or lifting heavy sacks of raw materials. She was always hands on person and not shy away when push comes to the shove, she was ever ready to roll the sleeves and get her hands dirty if it must. After almost a year of planning, numerous food trials and tastings, drawing inspiration from her Grandma’s work, Chetna had finally found her calling, and now she was ready to introduce to the world, the food that she had grown up enjoying and loved cooking the most. And so in October of 2019, taking the torch of her long standing traditions forward and dedicated to bringing home styled Mangalorean Coastal food to your table, named after her mum, Rio Coastal Gourmet was born. Food at Rio Coastal Gourmet is a sum product of their family’s heritage of more than four generations of experience, recipes and cooking techniques handed over from great grandmothers to their daughters, and from the daughters to their daughters. Back in the days ladies use to spend a lot of time cooking and recipes were passed down orally and it was Chetna’s mum who started writing them down and recording the details of the masalas, clever little tips and preparation methods. She says “Whenever I used to visit our home in Mangalore it was kind of therapeutic to watch everyone prepare food from scratch right from roasting, grinding the masalas over stone, marination, to beating and cutting the meats in particular way to bring out the maximum flavour and make sure they become tender faster, and after seeing all that and then taking a bite of the food, it was like an instant ticket to food heaven.” She was like, if this food can satisfy my soul, then surely it will satisfy soul of other food lovers. Hence at Rio her guiding principle for her food has always been to stick close to the roots and do things the way it was done in the household kitchens back then, no cutting corners, no readymade mixes or masalas, no electric mixer-grinders, working with the best quality fresh produce and sticking to the recipes and cooking techniques to the tee, Now you know the secret of how her meats are so well done, yet tender, juicy and flavourful. Rio Coastal Gourmet will turn 1 this October, not many of us know that the restaurant has a Mascot named Scruffy, Chetna’s pet dog. Every year in December, Rio runs campaign across its social media handles giving out coupons/codes for variety of offer for the Day as part of their giveaway month. Scruffy is the one who picks out of the random chits, the Offer of the Day – a time-honoured tradition.And when we reap so many blessings from the society, we also need to give back to it – it’s all part of the higher purpose of our being here. To that extent, Chetna has been planning and organising a Thanksgiving periodically as way of giving back to the community by sponsoring food, medicines and clothes to two institutions for the elderly and the mentally challenged based out of Pune and sponsor food and snacks for a special school for the children of those incarcerated in prisons. This is what makes her happy, seeing the joy and the smiles on the faces of these people. Another thing that makes her happy and content with her dream Job is the compliments from Rio’s customers for her food especially when they come from food lovers, respected Chefs and restaurant owners in the city, She expresses that the feeling of joy and pride when customers randomly surprise her with Instagram Posts with comments like “Atma trupt zhali” or call her, text her to say that this food touched their soul is unparalleled. And without saying a word to anyone her action spoke louder and louder, her motto of “Serving food that touches the Soul” – which until now was not known to anyone, was not shared or discussed or promoted anywhere – yet when she hears it first-hand from Rio’s customer that her food touched their soul – she feels that every day, all the hard-work and efforts that she has put in, have paid off! But the journey was not always so easy, with high praises do come out right criticisms, sometimes constructive, sometimes naive and yet sometimes just rant… Customer preferences, tastes and sometimes expectations are rigid. Like there are so many of us who do not enjoy coconut-based curries or expect that all non-vegetarian dishes are to be made in basic onion and tomato gravy, there are still many customers who believe Coastal means only Sea food, they don’t realise that coastal is a style of cooking and works it’s magic equally well on meats and vegetables as it works on sea food. She has been trying ever since to bust this myth, “In coastal styled preparation, Vegetarian food is even more tastier, if only they could try once” she says and try you must to experience it at least once. In fact there is no one favourite here, the menu is not a typical Goan or Mangalorean one, that you might see all over in such coastal restaurants like Xacuti, Cafreal etc. but a selected few dishes that is unconventional and not easily found yet homely, all of them are best sellers be it just plain rice, sannas with meat or fish or vegetables in red and green curries or roasted meats and fish fry – she bets the spicy and tangy Mangalorean flavours will hit your tastebuds and tantalise your senses. And when you thought the going was tough, it couldn’t have been any more tougher than initial lockdown months of COVID-19, which also did took a huge toll on her establishment as well, scarcity of raw materials, sudden spike in raw material costs, overall fear and panic situation with customer’s unsure about ordering out, misinformation etc. – the pandemic has taken toll on the best of us. Yet she says despite making sacrifices – the warm welcome she received from Rio’s customers, slowly yet briskly the increasing number of orders have started reviving the business in general and that’s a very important bit that she would like her readers to know – We are here because of you – and your every bit of support to all the restaurant folks will help them win over this pandemic – together! When asked what is her mantra of success? She said “I think what really matters is that if you are happy doing what you’re doing, that happiness is going to show in what you are doing, it could be cooking, it could be anything” And as she works on bringing yet another coastal style of food new to Pune (you did not hear it from me) – we slowly bid our sign off from the Kitchens of Rio Coastal Gourmet – with music in the background – Chetna cooking and whipping up her food – grooving around – in her happy space! Now it’s time you should too! What makes you happy? You can find Rio Coastal Gourmet Food at www.puneorders.in/peo/riocoastalgourmet/ if you are still waiting to give it a try!

#PEOpleStories: The Kolkata Biryani Co.

PEO Exclusives Nov 17, 2020

A SELF-MADE SUCCESS STORY “Food is my passion project” With enlivened dishes like Biryani, Chaap and Kosha, and some more, his high standards have set a new paradigm within The Kolkata Biryani Co. A self-taught Passionate foodie entrepreneur who pursued his degree in Finance, Sandeep Biswal, an ardent foodie’s story is a perfect example that nothing is impossible if you have the passion.Sandeep grew up in Orissa and keen interested in food since his adolescence, rather you will have to believe due to some personal emergencies he cooked his first meal at the age of 9 (4th Std), He did mention that lot of time he spends into the kitchen may it be a study or during his leisure time experimenting with food and possibly this think got him near his enthusiasm. After completing his primary education he shifted to Pune to pursue his higher studies. …. AND THIS IS THE WAY SANDEEP ENTERED IN HOSPITALITY, Being far from home at the time he missed Home cooked food … and the lowest he can get over in Pune was Bengali food and then there was his Regular place called Radhika near Chaturshringi temple SB Rd. And on the day he gets to know that this Radhika brand is shutting down and he shows interest to buy the brand and I’m very sure till then he didn’t have any hospitality business experience, Then why he bought this? the explanation was, Profitability was never at first, instead, he wants to carry the legacy and continued with Radhika to serve the same authentic Bengali cuisine and now with that experience, he has spread his wing and started a dedicated Sweet manufacturing unit which caters both Basic to Modern Bengali sweets.“He believes in Innovation & Experimenting with the same cuisine, but not compromising with originality taste. “Sandeep Continued with the success of Radhika, and then he came up with “Biryani” which was never in Radhika’s menu, and his passion to offer more lead him to start with “The Kolkata Biryani Co”. It was a roller coaster ride, took 2+ yrs. to “script” just biryani Recipe, this journey includes a great deal of exploration, getting the right manpower, explore local famous Biryani joints across the street of Kolkata, Ingredients sources, even the right utensils a ton of things went to it….. …AND THIS IS HOW IN 2019 “THE KOLKATA BIRYANI CO” WAS RELEASED. Each menu items listed are Kolkata’s local people’s most loved and cooked so that all goes very well with all Biryani’s. During this pandemic time, he continued Innovating, Kept Researching on existing, and Kept evolving…!!!Also continuously supported and motivated his staff by offering training opportunities, to develop themselves. He knows well that employees are a key determinant of a company’s success. ON ASKING WHY ONE MUST ORDER FROM THE KOLKATA BIRYANI CO? He replied, try our food once and are open to all kinds of feedback with the assumption that all Feedbacks are constructive. They never prefer to play with flavors and needed to keep the credibility of that particular cuisine.”Honesty with preparation, sourcing, serving and Taste…” is the thing that they can guarantee The monitory benefit was never on a fundamental level, the objective “अच्छा खाना दो पैसा कमालोगे” ! This brand is available on our ordering platform, so reserve you share soon,https://puneorders.in/peo/thekolkatabiryanico/ Photo courtesy: by team The Kolkata Biryani Co. #PEOpleStories by Rohit Loya

More Blogs

#PEOpleStories: चाय𝐒𝐮𝐭𝐫𝐚 by Nukkad Cafe #PEOpleStories: Rio Coastal Gourmet #PEOpleStories: The Kolkata Biryani Co. #PEOpleStories: Kitchen Cornucopia by Cloves Catering #PEOpleStories: Shree Mahalaxmi Misal

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 starting from May 2019 and going up to April 2020.

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 4 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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