Feature Image Credits: Alok Patil

The temperatures in Pune are dropping low, and we’re sure you must be planning campfires and BBQ parties already. While this has become quite popular over the years, we thought we should introduce you to something unique- Popti.

Popti is a unique dish that celebrates the harvest of the vaal (field) beans in the Northern Konkan areas, mainly the Raigad district of Maharastra. Traditionally made in an Earthern pot, this dish is mainly made using beans, chicken and eggs.

An earthen pot is first filled with bhamburdi leaves and then layered with beans, vegetables, eggs and chicken marinated in masalas. The pot is carefully sealed and buried partially, upside down. It is covered with wood and dried leaves and set on fire to cook for about half an hour.

The traditional cooking technique requires no water or oil and adds a rustic smokey flavour to the dish.

Under the winter night sky, the celebration starts with friends and family over conversations and games.

This seasonal delicacy is quite an experience in itself and is available only till the winter’s end.

Punekars! Make your travel plans to Konkan for a one-of-a-kind experience.

P.S. Those who can’t, don’t be disappointed. Head to Hotel Kanji in Mahalunge and Aajol in Khopoli for Popti parties.

To read more about these places, click here.

There’s nothing like thukpa and dumplings to warm up the winters and Yeti and the Monk has been doing rounds amongst foodies for its lip-smacking north-eastern cuisine. This quaint cafe perfectly encapsulates the charm of a typical Himalayan coffee shop with its minimal decor and cosy vibes.

A hidden jewel in Khadki, this place offers some soul-satisfying Tibetan and Vietnamese food.

The menu includes various regional specialities and captures the essence of the North- Eastern culture. Thukpa, a spicy Tibetan noodle soup, is essentially comfort food for the wintery evenings of Pune. Succulent and flavourful, the Pork Dumplings served at Yeti and the Monk, are one of the bests to relish in Pune. Coffee-lovers, give the Vietnamese coffee here a try. Go beyond your conventional choices with the fare offered by this place.

Visit Yeti and the Monk to experience the warmth of Tibet right here in Pune.

Yeti and the Monk
Shop 37, Patil Complex, Near HDFC Bank ATM,Khadki Road, Khadki, Pune.
Timings: 12 P.M.- 3:30 P.M., 6:30 P.M. – 10:30 P.M.

Moshi Moshi – Koregaon Park.

Our Sushi Adventure Began With The Usual Line, ‘Aaj Kuch Hatke Lunch Khaate Hain’. We Had Tried Japanese Cuisine Only Once Before, Though On This Occasion We Were On A Lookout For An Authentic Japanese Culinary Experience.

When Broken Down And Pronounced Correctly, ‘Soo-Shee’ May Not Sound As A Delectable Combination, Though When Savoured As A Dish As The Japanese Do, It Opens Up Doors To Endless Possibilities.

Moshi Moshi Did Just That, By Keeping The ‘Kitsune’s’ (Shape Shifting Fox Spirits) At Bay, So We Could Concentrate On The Visually Appealing Food Complemented By Their Chic Oriental Decor.

Nuff Said, To The Food Now-

Gyoza (Dim Sum) – ‘Belgian Pork Sui Mai’.
An Open Faced Dumpling With Minced Pork Filling Served In A Bamboo Steamer Alongwith ‘Rayu’ A Sweet-n-Spicy Red Oil And ‘Karashi’ Japanese Hot Yellow Mustard. It Took One Dumpling To Get My Taste Buds Accustomed To The Slow Cooked And Tightly Stuffed Minced Pork Within. Thoroughly Enjoyed The Next Three Dumplings Topped With The Right Amount Of Sauce.

Sushi’s Are Served With Shoyu (Soy Sauce), Pickled Ginger And The Brain Tingling Wasabi Paste.

Uramaki (Inside Out Sushi Roll) – ‘Veggie Tempura With Spicy Mayo’.
It Was Topped With Miso Paste And An Edible Flower, The Outer Covering Of Fragrant Jasmine Rice Regaled Us With Its Ingeniousness.

Makizushi (Traditional Roll) – ‘Sake To Ebi Maki’.
The Raw Salmon And Boiled Shrimp Rolled In Jasmine Rice With Outer Covering Of Nori (Seaweed Sheet) Stood True To Its Character. Again The Edible Flower Was No Less Than An Icing On The Cake.

We Didn’t Feel Like Stopping Our Japanese Cuisine Excursion At This, Though With A Heavy Heart We Had To Calm Ourselves Down And Get Our Feet Back On The Ground. Thus, Next We Settled For Two Of Our Favourites, A Burmese Khow Suey And The Singapore Noodles.

Moshi Moshi Is A Unique Culinary Experience, It Rejuvenates Your Soul And Any Apprehensions That You May Have About Japanese Cuisine Are Set Free.

Ki-o-Tsukete (Take Care).

This post is taken from Mihir Sukhthankar‘s post in Pune Eat Outs.

Vasanu by Behram Ghadiali
(Rustom Baug, Building 7 – Flat 7 – Tel no: +91 9819422868)

Most non-Parsi’s will wonder what this is. I’ll explain it simply… It’s a Parsi Winter Treat. Made up of flour, over 20 types of herbs, ginger powder, clarified butter, sugar and dryfruits, this is truly a ‘winter delight’ for us Bawajees (read: Parsis)

My maternal granny Banoobai Buhariwalla (Pune) was an ace at making this.❣ Every winter, we’d sit with her, in the kitchen, watching her make this. Sometimes she’d allow us to churn the ladle for a minute or two. Tedious, time-consuming but when made right, the final outcome is sooooo yum! During her time, I’ve had the best Vasanu ever (nope no bias, just the God to honest truth). That is why I can easily differentiate good Vasanu from a mediocre one to some that are downright terrible.

Over the years I’ve bought Vasanu from various people, this time I decided to give the one from Behram Ghadiali (Mumbai) a try. No one over the years has, ever, even come close to the Vasanu made by Banoo Granny, this Vasanu, though, was exactly like the one she used to make. One spoonful and mum and I said, ‘exactly like Banoo Granny’s’ in unison. That is how perfect this was!

The sweetness, that perfect hit of soonth (ginger powder), the aroma of herbs & pure ghee and ample quantity of dry fruits… it was perfect!

If you want to know what fabulous Vasanu tastes like, give Behram Ghadiali a call. He is an eldery gentleman hence is unable to home deliver and nor does he have a delivery system in place but truly, do not miss out on the Vasanu he dishes out. He’s quite centrally located at Rustom Baug – Byculla – Mumbai (Cell no: +91 9819422868)

The 1st pic is Vasanu as i received it, the 2nd pic is Vasanu emptied into a bowl and the 3rd pic with the glistening Vasanu, is Vasanu heated in a microwave. It’s usually heated and eaten so as to allow the flavours to come together. There are, of course, people who prefer it room temperature or cold. Urgh!

The Vasanu costs Rs 275 for a quarter kilo. I paid Rs 550 as I bought a half kilo box. Trust me Bawas & Bawis, you don’t wanna miss this! 🤤

#Vasanu #BehramGhadiali #FromMumbai @Rustom Baug-byculla

This post is taken from Kainaaz Writer Bokdawalla‘s post in Pune Eat Outs.

Vaishnavi, a snacks centre in Kothrud, is a takeaway joint providing good homely food, perfect for those who miss ‘ghar ka khana’.
This shop located in Shastrinagar, with its daily menu written on a blackboard, provides a huge variety of snacks to meal items to choose from.

Snacks like batata wada, bhaji, aloo tikki are available here for your ‘choti bhook’.

This place has over 20+ vegetarian curries on its menu every day, with prices starting at as low as 40/- for a full serving. Poli, bhakri, thalipeeth and parathas as well as dal-rice, khichadi, pulao are available here. Not just this, even the smallest needs like koshimbir (salad), curd, buttermilk are taken care of.

Those who like to end their meals on a sweet note, you’ve a variety of options like shrikhanda, amrakhanda,gulabjam and laddus to choose from.
That’s not all! You may also find gul-poli/ puranpoli on their menu every day and biryani every Thursday.

With good quality and tasty food at affordable rates, Vaishnavi snacks centre is quite popular amongst people staying away from home.

A quick tip: You may want to go as early as possible, as items really fly off their menu.
We suggest you carry your tiffin to avoid the usage of plastic.

Vaishnavi Food Centre
86/1A, Shastri Nagar Road, Shastri Nagar, Kothrud, Pune-38.

Time: 8:30 am – 3:30 pm
6 pm- 11 pm

Just the thought of soft idlis, crispy dosas with piping hot sambar and a cup of filter coffee transports us to the goodness of South India.
Here’s the list of places where you should consider for a hearty meal.

Mysore Junction:

This cosy cafe tucked away in Salisbury Park serves South Indian snacks along with other South Indian specialities. The steaming hot ghee pudi mini idlis, freshly fried crunchy wada, and an interesting array of dosa are a favourite of the frequent visitors.
P.S.: You might as well want to give those fried banana chips here a try.
Where: Shop 7, Mira Society, Salisbury Park, Gultekdi, Camp Area, Pune.

Cafe Idli:

Cafe Idli, a name doing rounds for its delicious food, is actually not a restaurant, but an only- delivery kitchen in Pune. Serving homemade authentic South Indian food, the menu includes idli and wada varieties, and a delicious spread of traditional Kerali dishes. Try it for beyond obvious veg and non-veg combinations, home-delivered.
Where: Bhugaon.
Contact details: Place your orders on 8857975959 before 5 PM.

Maniraam Idli:

A wholesaler and retailer of idlis, Maniraam’s idli is a takeaway counter in PCMC. Some really big, soft and fluffy idlis with coconut chutney is what you should expect. You can purchase in bulk too.
Where: PCMC Swimming Pool Building, Near Akurdi Police Chowky, Nigdi Pradhikaran, Pune – 44.

We Idliwale:

The newest entrant that has taken Pune by surprise,’ We Idliwale’ is a hidden gem in Baner. With limited items on their menu, this place is a must-visit if you want to go the unusual way to have Chicken curry or meatballs with soft idlis. Of course, their chutney and sambar both are exceptional as well.
Where: Shop 2, Ground Floor, Baner BizBay, Laxman Nagar, Baner, Pune.

Anna:

At Dutta Mandir Chowk, Vimannagar, this small ‘thela’ serves the yummiest South Indian Snacks. Don’t miss the crunchy medu wada bites dunked in piping hot sambar. I’ll let the familiar aromas and crowd direct you to this place.
Where: Dutta Mandir Chowk, Viman Nagar, Pune

Go satiate your South Indian food cravings..
Looking forward to read your reviews on Pune Eat Outs. 🙂

CHOLE BHATURE
#DilliChattDarbar
NIBM

Has expertise stamped all over , every aspect of this breathes excellence which has been gained from not maybe few hours of making , but years and years of expertise with an accumulated achievement .
So we’re getting those years of experience behind its success and of course its repeated efficient recreation which maintains those gold standards .

CHOLE

APPEARANCE
* The colour – dark brown tending towards black , without a trace of visible oil – the exact spicing – ( Jitin goes quite a mile to source his masala ingredients eg. Hira hing from Delhi , black peppers from Kerala etc .) to maintain the flavour genuinity of the final product . All the masalas are prepared at home . The spice mixes are ground with the traditional methods , and , crucially in repeated batches to preserve their potency, flavour and essential oils .

TEXTURE
*Perfectly cooked Chole – the optimal softness to maintain the bite. The homogenization of the mix is a wondrous aspect and it is achieved only after you’ve got the processes right, with a hawk-eye attention to it fineries of making – from the soaking of the Chole till the last bubble has seen the boil.
It does feel a certain congrous bite, where all the elements have gelled well.

FLAVOUR
* The balance of flavours is crucial, a sort of acquired harmony on the palate – you don’t feel a trace of any element in excess – everything is optimally proportioned – be it the evolved thickness of the gravy – the thickness achieved from a certain sticky proteinaceous ooze of the soaked and cooked Chole – and from Biji’s ( familial recipes handed down the ages ) words of wisdom – this is the most vital aspect of it’s making . There are scores of factors to be considered before Biji’s familial recipe becomes even remotely successful. They immensely succeed following those traditional recipes initiated by Biji – and we thankfully are blessed with a sublime CHOLE. The freshness and coarse grind of the spice mixes is evident.

BHATURA
What immediately strikes is the non oily demeanor of the well fluffed out Bhature , and here the dough making and frying technique are crucial ( in their beauteous appearance ) – the proportions of constituent flours , kneading , resting , the temperature of the frying oil etc. . All crucial and unmissable .
* The perfectly fried golden brown puffed out bhaturas the upper layer thin and crisp and the thick -soft base . The atta seemed to have a high fibre content which gave it a nice well cooked doughy bite – a super coarse feel . Above all they were absolutely non oily and the fingers had very faint traces of oil when eating .

ACCOMPANIMENTS
* They were served with freshly cut raw onion doused with a super light green chutney ( try guessing the ingredients on your visit ) and green chillies coated with a mustard ground – were not spicy at all ( were they de-seeded ) .
The simple looking chutney too is an optimal balance of it’s well proportioned ingredients – the spice , tang , cooling , saltiness make it an able ally .
The onion slivers are separated which gives it an ease to handle . The attention to the smaller things – gives it overall success .
Their largesse is heartily evident in their hospitality and the Chole re-serves.

Their Delhi origins , recreating familial recipes and importantly its diligent recreation here , makes it a preferred choice .Priced Rs.100/-

DILLI CHATT DARBAR
Shop no.2 , Simran Seashells Society , Nibm Post Office Road , Salunkhe Vihar Society , Pune
9119442000
11am – 11pm

This post is taken from Uday Potdar‘s post in Pune Eat Outs.

Guru Sawant’s Malwan Katta, Karve Nagar #WanderDriveEat

This place has become a legend in Pune and in spite of living so close, I had never visited. That changed a few days ago and I got a taste of why this place has received all the praise it gets. First of all, it’s an extremely unassuming place, simple, hole in the wall types. But, as often is the case, the hearts of the owners and the taste is much bigger. But unlike most small places, cleanliness and hygiene is not compromised. The kitchen is absolutely clean and the seating too is really good. The owner, Guru Sawant, is a gracious host and always there to suggest the freshest and best he has to offer.

But food is where they absolutely knock it out of the park. We started off with some Bombil fry and Prawns fry. All rawa fry, simple, but with an incredible taste. The traditional homemade masala is the source of all this magic and it’s incredibly flavourful. But what shines through, even more, is the fresh beautiful seafood.

The Bombil was soft, juicy with the typical slight slimy texture. The Prawns were huge, plump and soft. I will say, hands down, one of the best prawns fry I’ve ever had.

We also had a Bangda fry (had to, it is my favourite fish!). It was, again, super fresh and juicy, slightly less masala than the others, but the flavour of the fish came through. The crispy skin is such a treat.

Surmai Thali
What astonishes you the most, is the damn size of the Surmai fry! Massive steak, the size of my bloated head. Soft and succulent flavourful meat on the inside with the crisp, beautifully spiced rawa crust. I loved it so much I got two pieces to go as well.

The Bangda Curry is just wonderful. Coconut based, medium spice, but the tanginess from the amsul and trifal, is what makes it. Just absolutely lip-smacking, one of the most perfect curries, in my opinion. A heap of rice and this curry, I could have that every day of my life. With the firm fleshy bangda, it was even better.

There was another small bowl of spicy curry, which was nice, had a great flavour of garam masala. We also ordered Prawn Masala on the side. It was a delicious spicy curry, quite heavy on garam masala. It was really good, but I prefer more of a milder curry with my prawns, so not my thing.
The Sol Kadhi is something else that is special, It is really mild, unlike many places that make it either too strong or too sweet. This was neither and thus was super refreshing after all the spice.

We paid about 750 each for the 3 of us (except for our individual parcel orders). The place is definitely quite reasonably priced, especially because of the sheer size and quality of the seafood you get. I’ve never seen Surmai, Prawns and Pomfrets this size being served anywhere else, especially at this price. Plus the delicious beautiful homemade masala and expert cooking elevates this place to a different level. One of the few places that don’t just live up to the hype, but surpasses it.

This post is taken from Dr Anupam Potdar‘s post in Pune Eat Outs.

Zeta: 5-star experience without burning a hole in your pocket.

Really, when was the last time you visited a restaurant in a 5-star property and came out either fully satisfied or without the guilt that you paid too much? Well, those were the two expressions Pallavi and I shared after walking out of Zeta at Hyatt regency today post our lunch.

Below are the list of dishes we ordered and I’ve given them a rating based on what I felt.

Complimentary:
Focassia and Garlic bread in a basket along with a dip. The focasia was moist and the latter, pungent and well toasted. (4/5)

Wine:
Ordered a bottle of Sula Dindori as its something that would go with the food that we were to order. Surprised to see them selling it at just Rs.1600 while your neighbourhood theka sells it at Rs.1150.

Starters:
The BCG (Rs.250): A filo baked with brie cheese, stuffed with onions, raisins tossed in a delectable papaya relish. This dish stole my heart! An absolute BANGER (5/5)

Iranian Koobideh (Rs.375): A vegetarian take on the world famous meaty flattened kebab served with a roasted Bhavanagiri chilli. (4/5)

Pizza:
Della Cassa (Rs.525): A 10″ woodfired thin crust pizza topped with garlic confit, jalapeño, SDT, a dash of pesto and a wholesome pour of olive oil. Finger-licking GOOD! (4.5/5)

Pasta:
Ricotta and spinach ravioli (Rs.595): Ravioli and gnocchi are perhaps my least favourites in the pasta family. But then again, this dish was exceptional. Ravioli stuffed with ricotta and spinach and carefully tossed in an arrabiata sauce. Delectable! (4/5)

Dessert:
Lemon Tart (Rs.300): My least favourite of all the dishes. I know they’ve used a granola brittle, but the tart was so thin that it almost was non-existent. The favours were definitely on point though. (3/5)

Overall, a truly memorable and VFM dining experience to end the looong weekend. Made more VFM after applying the 15% discount using the PEO card 🙂

Burrrp!

This post of taken from Kartik Ganesh‘s post in Pune Eat Outs.

Kitchen Cornucopia by Cloves Catering,
Pimple Nilakh

The perks of having one of the best biryanis at home, I hardly order them from anywhere specially and I’m very fussy about it while dining in! I almost shrugged ‘I ain’t missing on anything if i miss out on this place’ but with the people I trust with food choices kept on nudging me to order from Kitchen Cornucopia by Cloves Catering!! It took me quite some time to realise, it was not just about the Biryanis – more on that later! First enquiry ,March 4 2018, second was 6 th November 2018, third and a delivery which finally worked out in December 2018! ( Don’t worry , I’m not a freak, just checked my whatsapp for the dates 😅!) I got a chance to finally visit a PEO event of Konkani food (yes, ironically veg! ) organised by Bapats,Vilekars & PEO at the Kitchen!

It took a bunch of (read almost drunk) PEOple at PEO meet to decide to make it for a table for 8 and I finally had that experience earlier in July and then again this time – a lovely couple cooking some exclusive meal for a table, with a group of people I would have called almost acquaintances then (when the impulsiveness of alcohol had worn off) and foodie-friends now whom I absolutely wish to dine with whenever possible!

The dine in experience: Its something you have to try it to know it, for sure! Its one thing to visit a restaurant to have something from the menu and another to fix a menu, yet have Prakishit Sir and Anuja ma’am surprise you with something else, have those dishes coming out of the kitchen to blow you over and you have to drive back with such a full tummy, you wish they could let you just sleep at their place! Chefs table in true sense!
( PS : Funda simple hai- get a group of 4-8, contact Parikshit Sir, plan a day and menu & enjoy the meal! )

• 

• 

The Food:
They specialise in CKP cuisine however they cook with honesty and serve with love – whatever comes out of the kitchen! From the most humble yet yummiest green chutney ever to the fresh catch of seafood ( they literally do not finalise the type of fish for fry till the morning of the table and decide on the fresh catch! – they also use no frozen fish which guarantees you the that amazing taste ) ,to their USP ,the kheema pattice – I have hardly been to any restaurant and served with flawless food one after the other! The simple murgh chargha to the rumali wadi ( a sort of maaswadi with kheema!) It was actually a surprise to have one of the best ghee roasts and a Mangalorean sukka here too the last time! And yes one of the best sol kadhis in town- the garlic and chilli taste on the first sip plus the amsul taste that lingers on- just perfect!

Biryanis: So far I’ve tried three chicken dum biryani, the Lucknowyi Zafrrani Biryani and the Ratnagiri kacche mutton ki Biryani . The first one – soooo similar to to what we make at home and you know the quality of ingredients used, the second one – I thought the saffron was a little overpowering the flavour but the third – blockbuster ! How I wish i just could do the Biryani a little more justice after all that food! But a mutton marinated in red masala overnight and slow cooked along with the rice for about 2 hours and yess,those potatoes 😍 – I bet if you love your biryanis, you might just get the aroma of that while reading! Might sound exaggerated, but this is the one I’m ordering again soon!

Even after being known as Biryani King, I would say, lets not restrict them to it – they can give some top restaurants quite a competition with the kind of homely plus kickass food they serve! Also, for me personally, the experience of dining there is the favorite part of all that! 😊

Attaching just some unedited pictures of yesterday’s meal!

This post is taken from Shruti Digholkar‘s post in Pune Eat Outs.