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#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

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#PEOpleStories: Kitchen Cornucopia by Cloves Catering

PEO Exclusives Nov 3, 2020

#PEOplestories What happens when XX with Bsc Microbiology and a post graduation in Sports Nutrition, working as a Dietitian with Talwalkars meets XY, who completed his engineering, was selling computers & peripherals to corporates for years? XX was born and brought up in the coastal town of Ratnagiri, Pune became home only after graduation when the entire family moved here for good. While XY, was a Punekar all his life, met XX on a CKP youth forum. They connected on Music and ‘khadadi’ – obvious haina, #PEOplestory kaise hoti nahitoh? CKP ‘s might be Chandraseniya Kayastha Prabhu to the world but I think, what suits them the most is- ‘Chavishta/ Changale Khanare Pinaare – People who love to eat good food and enjoy a nice drink’ . That said, CKP’s are said to be the descendants of King Chandraseniya. They’ve migrated to regions of Maharashtra, Gujarat and Madhra Pradesh on the Deccan plateau and coast from Kashmir & Indus Valley, bringing with them the rich cuisine and use of ingredients which sets it apart flavourwise from the food that we can typically call Maharashtrian! Food, rather GOOD food has always been the most integral part of XX ‘s life since she was born in a CKP household wherein ‘live to eat’ is the motto! Her earliest and fondest memory of food was time spent with her Dad when they went fish shopping on the ‘Jetty’ which is an unloading dock for all big- small fishing boats and buying ‘topali bhar kolambi’ ! For XY, food has been first love, having memories of people, places & incidents all through food. Kitchen was always his happy place in the house and it still remains so! His mom was an amazing cook, they used to have family and friends lineup at their house to eat the food that she cooked. The cooking bug still kept peeping up once in a while and after marriage, they found partners in each other, for whom, spending time in the kitchen was fun! Their venture was always XY ‘s brain child or his baby and XX just adopted it and loved it like like her own. Like all good things it took time for XX-XY to settle in this business, it was difficult in the beginning as they did not have a fixed place in the market – their baby was nor a restaurant where people can walk in or take out, neither was it a catering business who catered for a thousand people & to whom people went to only during engagements/weddings/large gatherings! It was a challenge to carve that space, to make prospective customers aware that ‘pre-ordering’ is actually a thing, that food can be customised to your liking, that food can have a homely touch to it & much more; it took time but , it was absolutely worth the effort! Let me introduce XX in this story, Anuja Raje Vilekar , XY, Parikshit Vilekar and their baby, ‘Kitchen Cornucopia by Cloves Catering! When asked about their work together, Anuja explains, “Harmony is something everyone strives for in their life , we found it when we got married and we have carried it into our food as well. We have learned to co-exist in the kitchen in the sense that there are a few dishes that only I cook and a few that only Parikshit cooks and we try not to step on each other’s toes! We are always our worst critics and that has helped us to evolve and fine tune our recipes because we believe that cooking is an ongoing learning process. “Parikshit also puts in his insight on successfully running this business, “In an entrepreneur’s journey one meets many customers, many connect with you, some drift apart due to reasons best known to them but the most rewarding moments are when one of your first 10 customers calls in and tells you that the food that went from your kitchen to their dining table yesterday evening tasted exactly the way it when they’re ordered the first time 6 years ago & I can proudly state that I have my set of first 10 customers with whom we are still connected.” In an age where now we see hundreds of homechefs in Pune, Kitchen Cornucopia has been around since around 2014. They are known for their array of Biryanis including some specialities as Ratnagiri Kacche Gosht ki Biryani to Jackfruit Biryani. They have a dedicated menu to CKP cuisine which includes something as simple as ‘Ambat Varan‘ to ‘ Kadvya Vaalache Birdhe in veg and ‘ Sode Bharli Vangi‘ to ‘Chimboriche Kalvan‘ in nonveg! Absolute importance is given to sourcing their ingredients and maintaining high level of hygiene since the food coming out of their kitchen is cooked by the duo! In routine times, they host a pre-booked table of 7-8 people and its a wonderful experience in the culinary sector of the city! Right now, they are available on our very own platform, www.puneorders.in and it wouldn’t be wrong to say ‘Ye nahi khaya toh kya khaya’ since cooking food, awesomely GOOD food, is in their genes!https://puneorders.in/peo/kitchencornucopia/ #PEOpleStory by Shruti Digholkar

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#PEOpleStories: Shree Mahalaxmi Misal

PEO Exclusives Oct 15, 2020

Someone has rightly said that “Every great dream begins with a dreamer” Mr Sandeep Hawaldar, a pharmacist by education is a live example of such a dreamer. With mere liking towards food and passion to serve a delicious and good quality product to the masses, he shut down his up and running #medicalstore in New Sanghvi and started a #MisalJoint named #ShriMahalaxmiMisal in the same premises back in 2009. This huge step taken by him is a great instance for the fact why people choose to pursue what they like rather than what others wish them to pursue. When asked why did he choose misal as the main dish, as Pune already has it’s own popular places, he shared his idea of having to serve authentic #KolhapuriMisal to Puneri foodie. He wanted to serve a misal that included shev chiwda which is one of the most common ingredients used in Kolhapuri misal and is served along with matki usal, kat, onion, etc. They are having two option regular and extra spicy. And you can order Misal with dahi as well! कोल्हापूर म्हणलं की आपल्या डोळ्यासमोर तीनच गोष्टी येतात!पहिली- महालक्ष्मी देवीचे मंदीर दुसरी म्हणजे तांबडा पांढरा आणि तिसरी म्हणजे अर्थातच मिसळ!तर यांच नाव महालक्ष्मी आहे आणि ख्याती मिसळ ची ! Closure of the outlet around 3 years back didn’t deter him from continuing with what he loves to do. His only wish is to serve authentic and a good quality misal to the foodies out there. With this motto, he is still operating from his house. Currently, the menu is short and they serve only Misal and a few breakfast items but their dreams are bigger! Sandeep was recently added on #PEO by a fellow foodie and he instantly fell for the content and foodies in the group. He has had his share of challenges while running the business, yet his determination and continuous support from his family kept him going. This made me realise that the world is not made up of atoms but instead is made up of stories that are worth remembering. You can find them on-https://puneorders.in/peo/mahalaxmimisal/+

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#PEOpleStories: Shvaan- Au Naturel Dog Food

PEO Exclusives Sep 30, 2020

S#PEOpleStories Shvaan – The Dog Food Story with Kedar Dixit I wanted to start this story with a very popular line from a web series but it will be too much of a cliche so I am going to let go of that thought as of now. While most of us have been struggling to learn and/or perfect our culinary skills for fellow humans especially in this lockdown era, some of us have managed to leap over the fence and make something yummy and nutritious for our 4-legged planet co-inhabitants. A few days ago, I had the chance to speak to a gentleman named Kedar Dixit. Now here is a man who is a mechanical engineer with extensive work experience in his field of IT and has worked with reputed IT companies in India, USA and Europe. And I wondered what is he doing with dog food and the name Shvaan? Shvaan is the Sanskrit word for Dog. Just a quick memory jog – the first time I heard this word, I thought my cousin was mispronouncing the word Swan so I laughed, only to be rewarded with a swift smack on the head. Back to Kedar and while he was narrating his life story, I began to get curious as to what led him to make food for our dog friends. Kedar was driving his life-wagon along the highway of life, passing the usual milestones of job, marriage, kids etc. and of course addiction to food, finally landing on PEO. After he moved back to Pune, the family decided to add a lovely dog to the family and naturally, commercially established branded dog foods became a part of the pet’s life. This commercial food came with its own bad effects and his dog started showing problems like skin infections, weight gain etc.. That was the moment Kedar knew he had to do something about it. Diet is the main factor in weight management (esp when I look at myself ) and the problem lies in that cruel four-letter word Diet. Necessity is the mother of invention and that is where Kedar found his calling. He decided to work on dog food that would be loved by dogs and most importantly, be highly nutritious. He sought information from a world-famous vet about dog nutrition over the Internet and started experimenting, all on his own. He set up a small unit in his own apartment balcony and started making dog food in small batches but with local ingredients only on weekends, balancing his IT job schedule. He finally came up with a basic food formula for his dog and the results were very promising. His dog’s health improved – weight gain is the main problem in labradors but his dog started showing healthy weight loss, better skin and coat texture and a happy glow overall. His friends saw the results and pleaded with him to make some extra food for their dogs too. The other dogs showed very positive results too and like fire spreading in the wind, word of mouth publicity took over and Kedar soon started becoming a popular name among the pet owners’ community. Finally, his calling bore fruit and instead of dragging himself to office, he resigned from his IT job and went full-fledged into his dog food business, giving it a perfect name Shvaan. His entire family supported him in his life-changing decision whole-heartedly which was a major push for Kedar in jumping over the fence towards his inner voice. They say “Gharcha Jevan (home cooked food)” is always a healthier choice and with Shvaan, this holds true for our lovely dogs too. Why should they bear the ill-effects of “junk food” like us? Kedar now has a huge and a very delighted customer base with absolutely no complaints till now (*touch wood) and I know it shall remain so for a long long time. If you are a dog-owner or dog lover, you must contact Kedar for some amazing home-made dog food which will make your dog a lot happier. I am genuinely happy to present his story on PEO. Going back to the popular web series line I mentioned at the beginning, I can’t resist but say it – If a man loves dog, he is a good man….(and you know the rest)…. And this man makes healthy food for dogs, so he definitely must be a very good man. https://puneorders.in/peo/shvaandogfood/ PEOple Story by Amit Dharwadkar

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#PEOpleStories: Trelish

PEO Exclusives Sep 24, 2020

Trelish – the premium coffee brew #PEOpleStories “…..but first coffee!” … have been the three golden words for coffee lovers all over the world. Ironically, I am writing this as I sip on some hot chai but my love for filter coffee remains undeterred. Today we are talking about Trelish, a fresh new brand of premium coffee brew that is making its presence felt in local grocery stores all over Pune and in some areas of Mumbai too. All good things start with an idea and cliched as it may sound, the idea for a refreshing filter coffee decoction for the people, came up over a cup of filter coffee between two close friends – Aditi Surange and Kavita Narayanan. Filter coffee making is indeed a meticulous process that involves accurate measures of coffee powder, water, temperature, the equipment etc. You have to get it all precisely correct to extract that spot-on filter coffee brew. And who else can get it right other than a mother? Aditi and Kavita were chilling at home when Kavita’s mother served her usual authentic south indian filter coffee. Aditi was already in love with the Amma-made liquid brew (decoction) and she requested to borrow some of the magic potion so that she did not need to run to popular South Indian cafes to enjoy her filter coffee. That is when these two friends decided to bring that perfect Amma-made filter coffee taste into the market for the masses to enjoy. And the process began….from procurement of coffee beans from Chikmagalur in Karnataka to setting up the entire in-house coffee bean processing machinery to packaging. Initially, they sold the liquid brew in PET bottles at social events. Their brew garnered a lot of attention from the audience but there were two worries – the liquid brew sold in PET bottles had a lesser shelf life, thus had to be refrigerated and secondly, the bottles were not “pocket-portable”. Another important issue with the bottle was – people did not know the optimum amount of brew to be used for one cup. All these factors led to repackaging of the product to more user-friendly, portable pouches that would hold the perfect quantity for one cup. They got a food consultant on board and they tweaked their entire production process so that their product remains free of preservatives and has a long shelf life in the pouches, without any loss in taste and aroma. Equipped with the necessary food licences, they have a professional coffee processing setup in Pune. The final product is checked against the one perfected by Kavita’s mother who is their chief coffee connoisseur and rightfully gives that “motherly” final touch to it. The individual packets are triangular in shape and come in a pack of 7. This unique packaging makes it very easy to carry the decoction packets even when you are on the move. Coffee has been the “elixir” in our lives since centuries. Apart from being a great conversation starter, it has been an amazing catalyst and laid foundations for many friendships and even relationships. Who would have thought thousands of years ago that a simple bean from an insignificant part of the world, could evolve to be such an utmost essential part of everyone’s life today and centuries ahead? The Trelish name is a decoction in itself, as a result of mixing ‘travel’ and ‘relish’ together. Whether you are travelling on the highway of life or you are actually on the road or just sitting with friends or just come back home from a long day, you just need that one cup of coffee to be “reborn” and that is exactly where Trelish comes in. Even before I was given this story to write, I had already tasted their product and it is indeed spot-on!! Aditi Surange and Kavita Narayanan have hit the right note, singing the filter coffee tune and you also might find yourself opening another Trelish packet, humming the Bollywood classic song “abhi na jaao chhod ke, ke dil abhi bharaa nahi” looking at those last drops of coffee in your cup with a smile. 🙂 You can order the awesomeness at https://puneorders.in/peo/trelish/ PEOple Story by Amit Dharwadkar

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#PEOpleStories: Sweet Sins by Shalini

PEO Exclusives Sep 23, 2020

Sweet Sins by Shalini #PEOpleStories with Shalini Salvi “Sweet Sins by Shalini S” is a home-venture by a self-taught and a talented baker Shalini Salvi nee Sunder. A south-Indian by birth, now married into a Maharashtrian family, Shalini has a strong Army background since childhood and still remains deeply rooted in the Army scenario married to a young captain serving in our brave armed forces. Her father served in the Air Force and that culture and discipline have trickled down in her every single action, be it in baking or in routine life. Her baking story begins in a remote part of Arunachal Pradesh, where her husband was posted as a part of the Assam Rifles. Shalini had a 6month old son and celebrations were in order for the 6-month birthday. Now, remote location town meant a scarcity of resources starting from basic electricity itself. Shalini went around town looking for bakeries to buy a cake for her son’s birthday but nothing was available. So she decided to bake a cake herself using her mother’s recipe. The next obstacle was electricity. Her location got power supply only through generators and that too after 7.30 pm every day. Using an electric oven was simply out of the question. However, her husband’s army regiment had a small bakery with a wood-fired oven and that is where she saw the light at the end of the tunnel. The cake turned out to be super delicious and was appreciated by the unit officers who were also invited to the birthday party. The Commanding Officer of the unit then requested her to make a Bison (good luck symbol in North East India) shaped cake for the unit anniversary party which was hosted for over 100 guests. The cake again turned out to be a hit among the Army officers. And that is the moment she realised she has that baking instinct in her. Now, there was no looking back!! She got better with every cake she made for her family members and events. In 2014, she moved to Pune, took some baking classes to perfect her skills and set off on her baking trail. Words of appreciation spread across town and she had customers who even provided her with the raw material and asked her to bake some wonderful cakes. She soon started becoming a popular name in the cake market and her customer list has been growing ever since. She has a small yet professional setup at home and she is a one-woman army in her cake-baking world as she believes that no one else can replicate or translate her ideas into a cake, the way she wants it. She also is involved in imparting her knowledge and art of baking to many cake enthusiasts. Shalini also participates in “dessert tables” in the city where sweet and savoury bakes are displayed as the star attractions. Shalini bakes. Shalini bakes a lot. And Shalini ‘commits’ sweet sins by hypnotising her customers with her delicious creations like cakes, desserts and even savoury bakery items. Shalini makes a lot of people happy with her desserts and till date there has not been even a single complaint. Shalini is super-talented. Be like Shalini https://puneorders.in/peo/sweetsinsbyshalini #PEOpleStory by Amit Dharwadkar

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#PEOpleStories: Steak House, Philly Fried Chicken & Green Salad Company

PEO Exclusives Sep 8, 2020

“Allow your passion to become your purpose and it will one day become your profession”This is a story of a young man who followed his heart leaving behind a conventional ‘safe’ job, an enthusiastic woman who joined hands sharing the passion for food, a young hardworking couple Ritika Honey and Ankit Krishan Kathuria who are currently running 4 ventures together! It all started 5 years back when Ankit was working in an advertising field. He used to love cooking and feeding his friends and family. The constant encouragement by friends was a driving force to start something of his own. In 2016 he took a plunge and decided to quit his job without letting his family know, to pursue his passion. He embarked his new journey by starting a small humble cafe serving Continental and American fare, cuisines he fell in love with during his frequent former work travels around U.S. He kept working as a one man show initially- from taking orders, cooking to serving not knowing what lies ahead of the way. But after these initial hiccups, soon the business picked up by word of mouth from patrons, smitten by the magic in his hands, the concept of an open kitchen, their wholesome meaty burgers and bacon dishes! Philly Fried Chicken In 2018, with the thought of expanding business in a sustainable approach and taking his love for American cuisine further he opened a cloud kitchen. “He entered the sector which was dominated by the big brand KFC. We worked around the flavors of the fried chicken to suit our Indian palate” Ritika further added. Another delivery kitchen was started with a menu of healthy bowls and salads focusing altogether different audience, just in time when people started looking at salad bowls as full meals. The story behind third venture is interesting! Ritika, his then girlfriend, now wife would always love to try steaks whenever she used to visit Pune back then. With hardly few restaurants that can be counted on fingers serving a good steaks in the Pune, Ankit decided to open a delivery kitchen in 2019 dedicated just for her love for steaks! #lovestoriesaroundfood. Steak House As Ritika joined hands sharing her love for food alongside her job in the research field, they planned to start another venture dedicated to North Indian food, which then went on hold as a result of the lockdown. Nevertheless, from a single man to more than 30 people working for the same cause, they came a long way! And I am sure this will reopen soon. And if you are wondering what brands I am talking about! Presenting you the new partners on #PunEOrders.in – Philly Fried Chicken, Green Salad Company and Steak house, siblings of a well know old kid on the block- The Bohemian Kitchen! Green Salad Company They are thrilled to be on board and expressed their gratitude to Aniruddha and PEO team for this opportunity! She added,” it was a moment of joy and relief as the news of #puneorders.in was out. It’s a good feeling that we are fighting this battle together. A great initiative benefiting both restaurateurs as well as customers. Eager to reach out and serve more people pan-Pune” Ritika responded to the query regarding guidelines stating all the safety measures like daily temperature checks, masks, sealed packaging, hand sanitization are strictly followed ensuring food reaches to the customers safely. They are based in Viman Nagar and open for orders! Check them out here- https://puneorders.in/peo/steakhouse/https://puneorders.in/peo/phillyfriedchicken/https://puneorders.in/peo/greensaladcompany/ #PEOpleStory by Sayali Yevale-Raundal

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#PEOple Stories: JoyFetch

PEO Exclusives Aug 31, 2020

#PEOpleStories JoyFetch “The beauty of handmade and homemade lies in its imperfections” STORY BEHIND? Both Wife & Husband being Civil Engineers, a Hospitality start-up was never in their psyche. Until this thought got incepted when in 2011 Shweta Halingale staying in Magarpatta City, used to yearn for basic and decent home food post her pregnancy. Managing a 3-month baby and office workload didn’t permit her to cook, balancing both was a very extremely difficult task for the couple. It is not like they didn’t search for options around. They did, put a lot of efforts in searching simple but quality homely food tiffin services, and by one way or another, they fizzled and that is the way JoyFetch was ventured, with USP”Healthy & Fresh Homemade Food (with a dash of North Indian flavour, Less Spicy & Less Oily). Both being M-Techs & Shweta an IITian, statistical surveying was altogether done and found, that such a great amount of potential existed for homely food. Something that you would cook with hygiene and freshness, and with quality of ingredients that you would buy for yourself. HOW JOYFETCH EVOLVE? Somewhere in 2017 while working for a Civil Engineering MNC in Kuala Lumpur Malaysia, Shweta Halingale discussed leaving her job and starting her endeavour in Pune. This discussion with her Mom and both siblings was not an easy one. Leaving a professional career and entering into this, her Mom agreed only on a term that going next half-year she will be all doing all work alone with no outside assistance and on the off chance that she clears this test, possibly then she can permit her. The undertaking was not simple, Cook your ownWash utensil your ownPack and deliver the tiffin your ownManage Accounts and marketing and sales. She accepted and passed the challenge, and somewhere in 2018, she moved into a commercial kitchen. Presently team size of 10-12 staff, JoyFetch empowers and encourages house-wives and women with cooking talents to work here full time and part-time. Her family being main Critics & advisory for her on the QA QC, along with cooking and management. Not to forget the immense backend support and contribution from third party delivery team LazyDoor Logistics for a year, JoyFetch is currently having an in-house delivery team. THE BASIC PRINCIPLE OF JOYFETCH? Since day 1, Profit and Competition was never the principle maxim. Rather “serve people who are looking for homely food” and firmly believes let everyone in similar business grow together and better your food taste talks.Zero compromises towards hygiene and quality in preparation, packing and delivery.Being People’s person, the subscription model should be flexible, let both parties be in win-win. Something that works with unlimited validity of subscriptions, to help corporates and students to resume and carry forward their meals after they return from their travel or college vacations. ANY UPS N DOWNS? Till March they took a decent take off … but Kahani may twist, with “March Lock” impact force brought them to Ground Zero, did that idea constrain them to give up? No, “Never Give up” attitude and past learning helped them to take off again and with a good name in hygiene and quality, their old customers prefer them more than anyone else.Yes! as of today, subscriber count is less yet team JoyFetch is Confident “Acche Din Ayenge”.Now PEOple’s begun perceiving and comprehending the thought process of cleanliness during COVID, which helps them to convey the same as they been following the same standards before the tragic COVID things.I ought not to neglect, JoyFetch were the among the few (I am not sure if there is another) to deliver their food in boroscillate glass containers until lockdown, but with this new normal they are serving in the disposable packing currently. This family is the Face behind Pattal , The Restaurant venture too. The same homecooked food is served there is a dine-in format in traditional leaf plates, Pattal. The restaurant is in a commercial office complex and aims at providing a pit stop and home-food for the professionals working here. They also host traditional ceremonies of families where you get the luxury of hot puris and food served at your table as if in a wedding or family event. JoyFetch EnterpriseRegistered Address:A402, Lotus Excellence Apartment, Pashan Sus Road, Pashan, Pune, MH 411021, INHours 7am-11pmOperational on All Days Now available on PunEOrder.inhttps://puneorders.in/peo/joyfetch/P.S: Pictures courtesy Joyfetch team  This post is taken from Rohit Loya‘s post in Pune Eat Outs.

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#PEOpleStories: Pink Parrot

PEO Exclusives Aug 24, 2020

#PEOpleStoriesPINK PARROT, Vimannagar The current trend of a health-conscious society has taken aerated drinks and packaged juices which contain a lot of preservatives on a back seat. Even your routine ‘fresh juice wale bhaiya’ uses juicers which while processing, create heat, killing enzymes and vitamins in the fruits! What’s the solution to it? The quick-paced city life and the more than ever demand to optimal health, ‘cold – pressed’ juices are the perfect answer to it! While there are commercially available ones in supermarkets, but what if I tell you, we have our very own ‘Puneri’ brand making them and delivering to your homes! Yes, Pink Parrot is the one for you! SuboDh Reddewar, the owner, completed his Computer Engineering and went ahead with this startup of cold-pressed juices because it’s free of any added preservatives and chemicals, and absolutely fresh! Concentrated with every nutrient, vitamins, enzymes and the fibre in the fruits, its nothing but a power box in small size having entire content of whole fruits. Subodh, during his college days and later too, observed, people busy in their work and family life have always ignored themselves in terms of health and nutrition which is really important in this environment where every food has chemicals. So much so, that the air you breathe is also not pure. So he thought of reminding people what they are missing in their diet and also to make them aware of the blissful nature of fruits for their body through his start-up! Special care is being taken by them in this Pandemic, primarily by sourcing fruits direct from the farms. Every fruit is inspected personally, washed and cleaned with a vegetable purifier which assures it of being chemical or germ-free. Their bottles, containers and straws also are completely untouched by a third person which makes it safe to use. They make it compulsory to use head cap, hand gloves to ensure contactless production and the delivery boy also sanitizes himself regularly before and after deliveries. With a backing of science, with so many benefits and with our own local brand, Pink Parrot is definitely here to stay and something you should look forward to if looking for a healthier lifestyle! You can check it on www.puneorders.in for deliveries and subscriptions! This post is taken from Shruti Digholkar‘s post on Pune Eat Outs. Image Credits: Rohit Loya

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#PEOpleStories: Mithila’s Tasty Fleet

PEO Exclusives Aug 20, 2020

#PEOpleStoriesMithila’s Tasty Fleet by Mithila Pharande From the day we are born, our loved ones start making plans for us. They start building castles in the air about what we would do when we become adults. But destiny has its own path and when combined with a catalyst called Passion, most of us end up doing what we term as our calling. One such woman who found her calling is Mithila Pharande. An interior designer in her initial days, she dabbled a bit with banking domain before her passion of cooking emerged. However, as a teenager, she started her journey in the kitchen with a blank slate but over time she went from boiling water to making brilliant biryanis and much more today. The main cooking story starts with her love marriage to a hardcore nonveg-loving person. She also proactively started cooking nonveg food at family get-togethers and voila! People just loved what she cooked. Her food had them singing laurels of her culinary skills. The taste was infectious and led to a chain reaction of orders pouring in. With her confidence boosted, Mithila embarked on trying out new stuff in her now domain of expertise – North Indian cuisine. Her family saw her dedication and sincere efforts, appreciated her work and thus her brainchild ‘Mithila’s Tasty Fleet’ was born. Tasty food from hand to mouth and then word of mouth praises led to a bigger audience and wider horizons. She decided to set shop in the city to sell her food but the Corona pandemic had other plans. So what now? Remember, you read the word Fleet above? and that is exactly where the other miracle happened. Her entire immediate family pitched in. Each one, even her inlaws, shared the tasks of cooking, photography and even punctual home deliveries. Even in today’s Corona era, there is no outside help involved and of course, all hygiene protocols are followed to the dot. Her immediate family does everything from procuring raw material, processing it up to personally delivering the finished products. And this is what upheld the significance of the word Fleet for Mithila. For her, Fleet stands for determination and love from a family for one of their own who is putting in sincere efforts to translate her cooking skills into lip-smacking food, full stomachs and hearty smiles of her customers. Speaking of what she offers on the menu, it is predominantly North Indian (also read as excellent Butter Chicken included but noteworthy is her speciality of rolls and she has a standing order of veg and nonveg rolls from a local football team after their weekly game. More then the game, the team and their respective families look forward to the rolls from Mithila afterwards. In conclusion, They say the journey to a person’s heart starts from the stomach and Mithila found her calling literally from stomach inside.I am in awe of her dedication towards her art and wish her huge success ahead. Watch out for this one, PEOple. Woh Stree hai, woh already kitchen mein kamaal kar rahi hai! https://puneorders.in/peo/mithilasfastyfleet/ This post is taken from Amit Dharwadkar‘s post in Pune Eat Outs.

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#PEOpleStories: PetFeast India & Luxus Chocolates!

PEO Exclusives Aug 7, 2020

www.puneorders.in Our 1st Ever product without any commissions is live…. and you must see the list that’s growing every day.. I am making this post to kick-start talking about the eco-system we want to develop. .. #PEOpleStories Creating food from home is challenging and we know a lot of our home bakers, confectioners, Chefs do that while managing many things. Starting with passion a lot of us also have a vision and create a niche for themselves and move beyond just their home circles and create a name for themselves. They invest time, money, life and turn the passion into something much bigger. 2 of such PEOple who were 1st to register in their sections are Kirti and Sonal ! Sonal, after over a decade in IT, started Petfeast India, a fresh and gourmet food products startup. Starting from home, her amazing products are now sold across stores in Pune and also available all over India online. A familiar name, its safe to say, she didn’t just start her venture, she popularized Pet Food the segment in Pune. You can order Cakes, Cupcakes or treats for your Pets here – https://puneorders.in/peo/petfeast/Don’t have one? You can gift it to your friends who will be happy to see their furry family cherish it. Kirti, a little unconventionally did her Masters in Nutrition and Food processing, starting small yet professional she created her own brand of Chocolates: Luxus. A brand that uses only Pure Belgian Chocolates for all the products. With Luxus, it’s again niche, try their Bon Bons, Dragees or Bars right here – https://puneorders.in/peo/luxuschocolates/Since she started, she has catered to over 2700 customers and we are sure, its only to grow from here. As she says, many of us are yet to eat real chocolate. With POI, we will keep curating the Pune awesomeness, drive orders rightfully and as we say, will keep supporting Local, with a vision. Cheers! Hope you enjoyed our 1st of #PEOpleStories.. Here I announce our Pets and Bakers+Confectioners section open This post is taken from Aniruddha Patil‘s post in Pune Eat Outs.

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Savya Rasa by Manasi Naralkar: Post Of The Month- February

PEO Exclusives Mar 11, 2020

#manasiVirenReviews #friendsOfPeo #savyaRasa #aTripDownSouth #longPostAlert Special occasions call for special meals. I had earmarked Savya rasa ever since Aniruddha, Vijay and Kamlessh had written particularly tempting posts long long ago, but somehow, the plan of visiting never materialised.Viren ‘s birthday last week was the perfect occasion, when finally everything fell into place and we decided on a family dinner at this lovely place. A notable mention is, all, trust me- ALL the PEOple who’ve been here, and whom I asked for their opinion unanimously gave nothing but good reviews. #noRegrets they all said. The pricing for the place was a bit on the higher side, but don’t think twice, they urged.ठरलं तर!#houDeKharchaWe booked through the PEO app, and chose the PEO set menu deal. This includes a set vegetarian menu for 749++ and non- vegetarian for 1049++. Located in the lane adjoining Starbucks just at the start of North Main Road KP, Savya rasa is in a quiet neighborhood, amidst an array of classy eateries, from 1441 pizzeria, Zen Cafe to Abyssinian. Even though the lane is too narrow to drive into, they do have valet parking to put you at ease. Step into the restaurant, and you get the feel of being inside a beautiful house in the Tamil part of Pondicherry! The bright yellow painted walls, cane chairs, huge tapestry of traditional Kalamkari work on the wall opposite the entrance, traditional musical instruments, handpainted lamps, antique wooden furniture- all form a part of the decor. The ever- smiling staff is dressed in white, with the gold- bordered veshti we stereotypically associate South Indians with!I would specially like to applaud Sam, the restaurant manager. Right from addressing my concerns over the phone when I called in the morning, welcoming us and ensuring he drew up extra chairs and a table (since I’d miscalculated the number of people!🙈) on a Sunday evening when they were already busy, explaining to us the nuances of the menu and food, ensuring nothing fell short (we were a huge group of 15 with varied food preferences- and none of us had anything to complain about), to seeing us off with a smile even though it was well past his duty hours- he did his bit to make us feel welcome (qualities of a true Tamilian!) Food is served in brass utensils, the plate lined with a traditional horizontally- placed banana leaf.We started off with rasam and fried papads.The rasam was absolutely 🔥!The traditional rasam, runny in consistency, is prepared out of वरणाचं पाणी and has a tartness provided by tamarind or kokum, with the flavours of tomato, and the kick provided by chilli pepper and black pepper. The masalas are ground traditionally with a पाटा- वरवंटा. This rasam was the closest I’ve had in Pune to the authentic Tamil rasam. When you savour it, it gets your juices running with a ठसका if you swallow too fast! Perfect appetizer for what follows! The papads reminded us of the sabudana papdis our Ajji would make in Chembur summers when we’d go visiting as kids. Score! Chutneys The vegetarian menu had three starters.My favourite was the kuzhi paniyaram. (Pronounced कुळी पणियारम्)Steaming hot paniyaram, or ‘appe’ as we call them, very flavourful, infused with seasoning of mustard, ginger, green chillies, crushed pepper, grated coconut and Curry leaves, and served with three brilliant chutneys- a ‘no airs’ fresh white grated coconut chutney, a red imli chutney and a green coconut, coriander and mint chutney. Each one was distinctly different and flavoursome- something you could savour on its own as well. The rawa wadai was like the ‘keer wadai’ we get at tea time in all Tamil snack joints. Crispy, made out of rawa, coconut and coriander with chopped green chillies and golden- fried, they were served piping hot. The Urulai podi varuwal was made of boiled skinned baby potatoes tossed in a tadka with podi. This one was a bit spicy- but so tasty that we had second helpings alongwith gulps of water. The non- vegetarians in the group don’t eat mutton, so were served a fish starter- Anjal rawa fry (draped in banana leaves), and a chicken starter. Both were unanimously declared to be excellent! The mocktail we were served with the set menu was the Nannari sherbet, made out of the root of the anantamul tree indigenous to South India, known to relieve digestive problems, and also has antioxidant properties. Very soothing, especially in the summer heat, when served chilled. Neer Dosa In the main course, we had the neer dosa with batata pathanja gassi. The neer dosas were delectably soft, thin and yummy. The potato and moong gassi it was served with was out of this world! Made in a coconut- based gravy, it was highly flavourful- had us licking our fingers. The bun parotta was light, flaky, served steaming hot, with an accompaniment of a mushroom- based gravy which I would’ve preferred to skip, given that I was so impressed by the potato one! (By this time we were already full, yet the food kept coming!) The vegetarian rice served in the menu was something I’d had for the first time ever. The ‘Vetrilau poondu saadam’ as it is called, had hand- pounded spices, golden fried garlic and believe it or not- chopped betel leaves! Piquantly palatable- this one too, gets your juices running….. Only to be soothed by the veritably pacifying ‘thair saadam’ or curd rice, without which no South Indian meal can ever be complete. I just have two words for this- simply superlative! Judging that the diner would have, by now, stuffed themselves so much that moving from their place would be near- impossible, the Savya rasa team brings you a traditional warm hand- wash at your place! (Not a finger bowl- this is way grander!)And they then ready you for dessert! Trio of Desserts The trio of desserts served include elaneer payasam– a sweet coconut- milk based kheer- makes you feel as if you’re eating ‘shahala’ that’s sweetened. This one was a tad too sweet for my taste.The other two were halwas- the Kavuni Arisi halwa was my favourite. A coarse rice- based halwa cooked in ghee and milk, garnished with cashews- this was just perfectly sweet and खमंग.The second was the karupatti halwa– similar to the badam halwa we have, albeit much fresher and with oodles of ghee. Another point worth mentioning was that we had three vegans in the group- who opted for the a la carte menu. Each and every dish they had too, was exceptional. The best was the tender coconut pudding (which jiggled!) and appam with stew. A very very satisfying dining experience.My compliments to PEO and the Savya rasa team for designing a menu that is so varied and all- encompassing, that it is almost like a mellifluous symphony for the palate!There are a few things that cannot be measured for their value in monetory terms, and a dinner at Savya rasa is exactly this! With Viren, Viraj Naralkar, Vidya Naralkar, Vivek Naralkar, Sunil Hingmire, Shubhangi Hingmire, Dhruvang Hingmire, Priyanka Gunjikar, Chinmay Kulkarni, Tanvi Kulkarni, Reshma Kulkarni.

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AJIT’S NAGPURI SAOJI- By Kaustubh Shastri

PEO Exclusives Mar 6, 2020

#Reviewalafoodie#AjitsNagpuriSaoji,Shivar Chowk,Pimple Saudagar.#Saoji#MogamboKhushHua Now Nagpuri & Saoji these two words can make me travel to moon for having dinner.(Chndrayaan 3 pochle ki janar) On way to one of the client meeting saw this board and then dinner was fixed at this place. Being born and bought up in Nagpur,Saoji Rassa flows into our blood. Saoji is basically made with 18 garam masalas blend together. Which makes it extremely flavourful and spicy. Saoji is also misinterpreted as TIKHAT but it’s more of Masala Wala spicy and not only the Mirchi wala. AJIT’S NAGPURI SAOJI is prominently visible bang opposite Shivar Garden in Pimple Saudagar.Ambiance is nice..Yes I am using ambiance word in Saoji restaurant where we can take our family along. We orderedOne wati Rassa and Papad just the way we have in Nagpur. Kind of Saoji starter. Sukha Chicken ∆∆ Sukha Chicken for starters and were extremely surprised.This was the closest one could get to what we get in Nagpur. Masala was done so well. In mains we had∆∆ Egg Curry Thali –Thali comes with Fulka/Chapatis and can ask for Bhakar as well, Curry, a bowl of Dahi and one piece Gulabjamun.The balance of masalas was just perfect in Egg Curry. #Showstopper – Khur or Paya.. Something which I was looking for in Pune for last so many years,kaha kaha nai dhunda tumhe and tum yaha Shivar Garden me chupe ho. Khur Curry Thali ∆∆ Khur Curry Thali – Brilliantly roasted Khur , mind-blowing saoji curry and those garma garam fulkas. Dil jeet lia bus.Yeh mil gaya Pune me abhi sir kuch nai cahiye. This Thali was came with other Thali items – Dahi and Gulabjamun. We ordered Lasun Jeera Tadka with it to go an extra mile for the taste. We simply loved the food and then thanked the person on counter for serving us this delicious food and made is felt Nagpur is close to Pune. Owner Ajit Ingole belongs to Nagpur and himself is a Saoji food lover which made him get it to Pune.A very humble guy and nice to talk to. Separate section and arrangements have been made for BYOB and starters are served.I haven’t seen the setup yet as it was not yet ready. They also have Chinese menu for the one who want to miss on the opportunity to try it but accompanied ones who want to have it. Service is nice but as they have mentioned in menu it takes about 20 mins to serve you food.Ample parking for cars as they have empty ground behind the restaurant. This post is taken from Kaustubh Shastri‘s post in Pune Eat Outs.

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Celebrate Women Power at these places in Pune!

PEO Exclusives Mar 5, 2020

It’s International Women’s Day this Sunday, 8th March and we know you would love a pamper sesh for yourself or a relaxed brunch with your gal pals…so here’s a list of places in the city hosting events to celebrate women. Classic Rock Cafe & Comedy:Why celebrate for a day when you can celebrate for a week! Our very own #FriendsOfPEO Classic Rock Cafe & Comedy is celebrating a Women’s Week from 2nd to 8th March. Women PEO Card Holders, just book your privileges on the app and get 50% off on your total bill for an all women’s group and 35% off on mixed groups. Get the party started, ladies!Where: Mulik Capital, Kalyani Nagar, Pune, Maharashtra 411014 Courtyard by Marriott:Want to make the International Women’s Day for your mom/better half/ daughter special? Head over to Courtyard by Marriott for a Women’s Day Brunch and indulge in scrumptious food, scintillating drinks and some super fun activities. Where: S. No 19 & 20, P4, Phase 1, Hinjewadi Rajiv Gandhi Infotech Park, Hinjawadi, Pune, Maharashtra 411057 Malaka Spice:To salute the incredible spirit of women on this International Women’s Day, Malaka Spice is hosting an Exclusive Women’s Day Edition of The Great Asian Brunch. With delectable Malaka recipes and some eclectic cocktails, Malaka Spice is all set to welcome you ladies The Great Asian Brunch this 8th March, 12 Noon to 4 PM.Where: Lane Number 5, Ganga Fortune Society, Meera Nagar, Koregaon Park, Pune, Maharashtra 411001 The Market, Westin:The Market is here with week-long celebrations with special offers for all women. Avail 50% off on lunch as well as dinner buffet and 30% off on the Sunday brunch from 1st – 8th March. Not just that, avail 50% off at Heavenly Spa on brunch/ dinner bookings on 8th March.Where: 36/3-B, Mundhwa Rd, Koregaon Park Annexe, Ghorpadi, Pune, Maharashtra 411001 Image Credits: Marmalade Marmalade:Marmalade brings to you some Wine Therapy, ladies! Enjoy a complimentary glass of wine while you treat yourself to the delectable presentations at Marmalade. Doesn’t it sound like a perfect plan with your friends? For reservations, call on 9975522010. Where: 4th Floor B- Wing, Astral Court, Above Axis Bank, Near Gaikwad Petrol Pump, Marutirao Gaikwad Nagar, Aundh, Pune, Maharashtra 411007 Soul Purpose Rooftop, Deccan Rendezvous:Soul Purpose Rooftop brings to you a special Women’s Day Celebration this Saturday, 7th March 2020. Unwind with your friends and family over an Acoustic Night and a Stand-up comedy here 8 p.m. onwards. For reservations contact: +91 98817 45391Where: rendezvous, Surya hotel, deccan, Jangali Maharaj Rd, behind santosh bakery, Pune Last but not the least, wishing all incredible women a Very Happy International Women’s Day!

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Last-Minute Ideas for your Valentine’s Day Plans!

PEO Exclusives Feb 11, 2020

3 steps for a Perfect Valentine’s Celebration:1. Read this blog.2. Choose your pick from these one-of-a-kind experiences and book them now. 3. Dress up, show up and spend a memorable time with your loved one. Image Credits: Pet Feast Pet Feast:Why should only hoomans have all the fun! Pet Feast & YummiliciousPune are spreading love with their Valentine’s Goodie Box with some delicious pupcakes and cupcakes. Connect on 9766644687 to place your orders and spoil yourself with wonderful goodies. Image Credits: 360 Degree Adventure 360 Degree Adventure:Candle-light dinner with a bottle of wine, soulful live music, open-air movie date, overnight tent stay followed by a delicious breakfast, and much more…360 Degree Adventure is here with this perfect plan for you & your better half this Valentine’s Day. Where: Off Mumbai – Bangalore Highway, near Oxford Golf Resort, near Nyati Equatorial, Bavdhan, Pune, Maharashtra 411021 Hard Rock Cafe:Want to give those romantic dinners a skip this year? Head to Hard Rock Cafe as they bring to you Valentine’s Day Special ‘Love Rocks’ ft. DJ Smitz and get the party started. Where: Plot No. 81/82, Pyramid Complex, East, N Main Rd, Koregaon Park, Pune, Maharashtra 411036 Image Credits: Cafe Ark Cafe Ark:Cafe Ark’s unique Valentine’s Day celebration for Senior Citizens is all about welcoming parents, as well as grandparents, enjoy an evening with their partners or even friends. Enjoy a beautiful evening at this rooftop cafe with some old classic music and wholesome healthy food.Where: Cafe Ark, 5th Floor, Ozone Mall, ITI Road, Aundh Pune. Toscano:With a truly Italian fare of fine gourmet indulgences, Toscano is all set with a special menu to make your evening even more special. Sweep your loved one off their feet at Toscano’s Valentine’s Day Special Dinner and celebrate the magic of love. Where: 393, Lane no. 5,South Main Road, Kavadewadi, Koregaon Park, Pune. Image Credits: Bungalow 424 Bungalow 424:An intimate rooftop setting or cute movie date, 5-course meal and a bottle of wine… all under one roof! Choose your pick as love is in the air at Bungalow 424’s Valentine’s Soiree this 14th February. Where: CTS 423-426, Opposite World of Titan, Karve Rd, Near Karve Statue, Kothrud, Pune, Maharashtra 411038 It’s a date! 😉

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A Scary Italian Experience- by Kedar Anil Gadgil: Post of the Month- January

PEO Exclusives Feb 5, 2020

#DontSpoilItNow#ChiantiPune #TooManyParantheses#ILikeToMixItUp#SWIDT? #TooManyReferences#TooManyBloodyWords#TooLittleFood#BackAfterLong#SorryForTheSloppyWriting The story begins in the winter of 1986 (have any of my stories been short, sweet, or quick? So, why expect anything less now?), when two young men, my kid brother (aged 12) and myself (aged 14), embarked on our first ever “phoren” trip on a highly subsidised Air India crew ticket, flying only for the second time in our conscious lives, with Capt Anil Gadgil on the right hand seat, serving as the first officer on the Bombay-Fiumicino (as both airports were then called, long back) direct Air India flight (discontinued in the early 2000s, and redirected via Delhi now). The aircraft, if I remember correctly, was either an Airbus 300 or 310. Before we embarked on this trip, my recently retired-from-the-IAF, very “propah” father told us that as the children of the cockpit crew, we are expected to be dressed in suits (for those interested, I have discussed his views here: https://www.linkedin.com/pulse/clothes-maketh-man-kedar-gadgil/), behave like gentlemen, and not make a nuisance of ourselves. He instructed me to ensure that my kid brother did not get into (nor create any) trouble, ending his long list of instructions with “Don’t spoil it now.”, the idea being that now that he had managed to get us visas, get us packed, get us seated, and get us permission to stay in his company-assigned room at the Holiday Inn in Rome, we were to make every effort not to “eff it up” after all this good stuff being achieved towards what was to be a memorable vacation, our first without mom, who was so worried that we’d get kidnapped in Europe that she had sewed labels in our underwear with our names, addresses, passport numbers, and something else (probably a small note in Italian promising ransom or something, I don’t remember). The Rome trip in itself was, as above described, memorable. The way Europeans kept their historical structures and buildings, the art, both inside and outside buildings, the stylish people (you know Italians!), the attractive way in which they spoke (their accents and the movement of their hands), the vehicles (not just the beautifully designed cars but also the cute scooters and the frankly intimidating motorcycles, especially of the nattily dressed police), the uniforms, the weather, the Vatican (yes, we were lucky to be there on Christmas day and saw the Pope), and of course, the subject of this post, the food, were all like a sensory feast to our Indian minds and souls! It was a fantasyland, and we were awestruck, not knowing whether to look hither or thither as sight upon sight, smell upon smell, and taste upon taste washed onto us like waves crashing on a beach on a full moon night. There was so much to take in, and so much that both, Abhi (my kid brother) and I remembered from this trip, that we carried its memories for the rest of our lives. But since this post is about food, I shall stick to food, though not in detail, but enough to say that we tasted heaven. We weren’t old enough to drink, but the first pizza (no, they weren’t round, but sold per weight, freshly pulled out from the oven, in square trays not unlike the ones holding the barfis in Indian halwai shops, and served on old newspapers), the first pasta (we didn’t even know they came in so many shapes or colours!), the first taste of minestrone (like nothing we had had in Mumbai, even though the names were the same!), the first espresso, the first gelato, and other such authentic firsts were very much part of the experience. We were hooked to Italian food, and through the almost month-long stay there (yes, dad was on a posting and we tagged along, bunking our school even though our Christmas holidays were about 10 days, if I remember correctly), we never searched for nor had anything but the authentic local fare that the resident Romans were eating. And while I went back to Italy, and not just to Rome, so often in my life that one of my passports was almost 80% full with stamps just of the Italian immigration, this first trip was when we fell in love with the country. Of course, Baba’s words before he left for work (he did quite a few hops from Rome to Frankfurt, Berlin, Copenhagen, Amsterdam, Paris, etc) every day would be, “I am glad you’re having a great time. Don’t spoilt it now.” And we didn’t. Cut to my Dubai days in the early part of the 2000s, where as a resident, I could afford to regularly taste authentic Italian food once again (Quattro, at the Four Seasons Golf Club, for example), after missing it greatly in India. I wished someone could offer such fare in my country. I soon discovered Little Italy in Pune and later, Dario’s, and was thrilled that finally, I can count on at least two places to go to. All the time, I prayed, “Don’t spoil it now.”, always worrying that while the standard of taste and authenticity was on point in their early days, they do not slip. I will not comment on their standards lately, but suffice to say that I was looking for new places that offer great Italian food for quite some time before I gave up, having lost hope that anyone could come close to the real McCoy after these two decided to “go native” and become thoroughly Indianised. (Note: Friends, PEOkars, please note that I do NOT blame them. They are in this to make money. They will cater to their markets. And it is their money they are risking, not mine. So, I have zero right or authority to speak on their choices. In other words, they are honourable men indeed. Besides, food is subjective, and I am sure both restaurants employ native Italian chefs to design their menus and recipes, and I am no expert on Italian food. Also, I come here neither to praise nor to bury them. In fact, I have nothing to say about any other restaurant than the one I write about. I hope that is that and no one thinks this post is about them. I have taken great care to write this and I am telling myself, “Don’t spoil it now” by derailing the discussion!). So, it was with absolutely zero expectations that I entered Chianti Ristorante Pune on the 3rd Floor at the Phoenix Marketcity – Pune, where we had made bookings using Natasha Singh-Gadgil‘s PEO Card for 3 adults (besides me, my Maa, Tasha, and the girl, Kym) and opted for the set meal (4 courses: drink, antipasti/zuppa, primo, and dolci) at Rs.595+taxes each. The exteriors of the place are, to be honest, tacky, with a square golden arch below the garishly lit orange neon signs that name the restaurant in Roman (SWIDT?) and Devnagari scripts. Also, it is reached via the food court, which means that if you are really hungry, chances are you’d get tempted to grab a quick bite downstairs even before you get to the restaurant. This is akin to how they get you to pass through ALL the duty free shops (or one-armed bandits, in case of Las Vegas) before you reach your boarding gate at an international airport, forcing you to run the gauntlet, so to say, before you are safe. Not, suffice to say, an auspicious beginning. Thankfully inside, it is quite pleasant, and while it doesn’t really remind me of any place I have been in Italy, it doesn’t put me off. That’s good enough for me. I come to eat, not to critique interiors, though a nice place doesn’t hurt. Anyway, we seat ourselves down and immediately, the waiter tells us that the choice for the beverage (as part of the deal) is very limited and we can only have a cold drink or a Strawberry Italian Soda, which is what we ordered. For those who have never had the (guilty) pleasure of having this concoction, which is unhealthy, a tacky (there’s that word again) pink in colour, saccharine sweet and ice cold (with bits of crushed ice in it), bubbly & bubble-gummy, and topped with cream (yes, whipped cream on soda), which you have to mix thoroughly before sipping, you haven’t lived life yet! We quickly down three, with all of fighting like kids for a sip, to the puzzlement and consternation of the 5-year-old who wonders aloud why she thinks she is the adult in this group of grandmom and parents! I am thinking to myself that this seems like a place that might just have good (and authentic) Italian food (at least the menu makes me think that) given how they nailed the soda, and I remember telling my wife that I hope they don’t go and spoil it now. There is a reason for that sentiment creeping in. And that is the first edible thing they brought to us required some assembly, which means that all we got in the name of Bruschetta was slices of baguette, a few cloves of garlic, some basil, and some cherry tomatoes, which, along with the olive oil and balsamic vinegar already on the table, coupled with the salt & pepper (also on the table), made up this almost-dish, for the actual preparation of which instructions were listed on a card on each table. There are several problems with that, of which I shall opine on just one for brevity’s (ha!) sake: the Indian safed garlic, while being far superior in terms of flavour as compared to the artichoke garlics used in Italian cuisine, is too small to hold in one’s fingers and rub over the bread, not to mention the aftertaste that requires a bar of Dettol (or perhaps even Harpic!) to get rid of later. Suffice to say, we sent it back (though it was on-the-house and not part of the deal) and demanded a Crostini pre-prepared, which quickly arrived from the kitchen, and was, to my utter surprise, absolutely superb. The bread wasn’t toasted to a point of scarring our upper palates like the sharp Roman hastae, the vegetables had the perfect crunch of freshness without being undercooked, and the whole damn thing remained perched on it as intended by the chef, despite three clumsy hands picking it up and biting into it. Do they use Fevicol, I wondered (perhaps mastiha, since it is Italian food…or was that used by the Greeks? Well, it is all Latin to me, to be honest)! Anyway, three pieces of this and three adults on the table. We simply didn’t know where it all went as we polished it off in less time it takes to learn how to pronounce “Bruschetta” (no, it isn’t what you’d think). We had also ordered two salads, a veg Isalata di Verdure for Maa (she’s vegetarian) and an Insalata di Caesar (good old Caesar Salad, because we wanted to play it safe, and then of course, it’s about some Italian Caesar, right? In a way, because this Caesar wasn’t really a ruler of Rome but a hotelier in Mexico, but that is another story for another time) with chicken for sharing between Tasha and the girl. Both salads were fresh to the point we wondered if they had a small little farm back there, crunchy, well-tossed, and so lightly but so elegantly dressed that I could have taken them out to a formal black-tie party had my mom and wife not wolfed them down (as my daughter chomped away the chicken in the Caesar Salad with great relish). As an aside, the founding myth of Rome is that it was established by the twin brothers Remus and Romulus, who were raised by a she-wolf. And while the killing of one brother (Remus) but the other (Romulus) is the stuff of many a religious legends, the quantity on the salad plates was enough to warrant no threats to anyone’s life as we all dug in and shared the two plates quite equitably. The Insalata di Verdure is literally “leafy green salad” and leafy it was, and green, and with little pieces of grilled veggies and what seemed like farm-fresh Mozzarella (you should try putting a spoon of really good freshly made mozzarella in your mouth and let it just lie their without chewing, and you’ll know what Mozzarella can be, and also why sometimes food and sex are equated, but then, as I said, that is another story), the whole of which had just been paid a flying visit by a pesto dressing who kind of came, had a few drinks, and left, without being an overbearing and uncivilised boor and taking over the conversation. The Caesar salad was, as if to match its rival on the table, as crunchy (iceberg lettuce, FTW!) and fresh while showing off its croutony side, though let down by the staid Parmesan cheese, which while a brilliant Parmesan cheese in its own right, could not possibly compete with the sex appeal of the Mozzarella. I should emphasise though that the Crostini and the Insalatas were polished off in a time period shorter than it took to write this paragraph, or, if you are so inclined, less time than it took a Roman phalanx to turn to its flank. I was having a good time. Which means I was also scared that now they are going to serve us something totally in character to Indian-Italian restaurants and it will mess up the entire experience, which has been surprisingly good till this point. I called the captain and told him categorically that we loved the starters and are keenly awaiting the main course, though with the trepidation as abovementioned. “Don’t spoilt it now,” I pleaded with my eyes. My fears were unfounded though. Maa had ordered a veg Lasagna Al Forno for herself. Now, normally, I have become accustomed to the surfeit of cheese (why?) on lasagna in Indian restaurants. I have also come to expect the food to blow up inside my mouth, like Rome burning in 64CE, because of the insistence of our chefs to Indianise this delicate dish and “spice it up” for some reason. But in this case, the spice played second fiddle in the gentle Bolognese sauce and the cheese was worn around the the pasta like a soft white toga. My 69yo mother ate as if she was 19 again! I had ordered the Costolette di Maiale, which is just fancy Italian for pork chops. Or at least that is what I thought. Until I ate them…and realised that I owe this dish an apology, not just for the brilliant taste of both, the well-grilled chops as well as the amazing herb-infused potato mash (which thankfully did not have enough butter to give me a mild coronary, the problem I face at other dining places), but for the exquisite plating, completely unfit and beneath its station to be referred to simply as “pork chops”. So, as I stuffed my face with the said slow-cooked porcine remains, I called for and looked up the menu to make sure I got the name of this dish right, for that is the least that poor pig deserved. Tasha, being the doting mother of a Peppa-loving kid, passed on the pig and ordered a Pollo Al Ripieni, which is chicken breast stuffed with Mozzarella (there we go again!), Asparagus, and Sage, sautéed in olive oil (the Italians rarely use any other, to be honest, and every time you say “oil” to the Italians, unless you are a shareholder of Eni S.p.A., or are a CIA spy stationed in Tempa Rossa looking to start a war, it would mean olive oil, even if you are a Sicilian running Genco Pura from New York’s Mott Street). But that is not the half of it. It is served with baby potatoes that are sautéed too in a manner so gentle that the process probably takes care not to offend their delicate sensitivities, leave alone the supple skin on their tubery beings. Even after all this, there was a slight problem: We were still hungry, not because our stomachs hadn’t had enough, but because our eyes, our noses, and our hearts hadn’t. We decided to take a chance of screwing up this till-now amazing culinary afternoon and ordering something from the à la carte menu (funnily, “à la carte” in French means “by or from the menu” and so, the additional word, “menu” is redundant. But then redundant words is how we roll, so…). Tasha decided it would be the Pollo Satimbocca (described in the menu as “Pan seared chicken with parma ham served with ratatouille and mashed potatoes in its own jus,” with the word “jus” simply meaning “juice” as it ought to have been spelt in the first place). It delivered as advertised, though not before I warned the maitre d’, “Don’t spoil it now.” before ordering it. The ham wasn’t to Tasha’s liking, but the rest of it was gobbled up by the little one. No, wait, that is not strictly true. I had the mashed potatoes. Why? Because. Honestly, by now I had started to believe that the next dish we order is going to be a disaster and I even warned my wife and my mom on those lines, so that they stop ordering more and we can end this while we (and Chianti) are ahead. So, the “Don’t spoil it now” was more an appeal, an imploration, and a fond hope for me to be wrong, rather than any real warning. It was almost as if I had crossed the Alps with elephants and was mortally afraid to meet Scipio’s army at the foothills as soon as I descended on the Italian side! I just wanted to stop and savour the last ordered dish’s taste in my mouth as I walked out triumphantly proclaiming, “Veni, vedi, edi, bibi” having escaped disappointment by the skin of my teeth. It seemed, though, that the three women in my life (Maa, Tasha, and Kymaia) were determined to test our run of good luck right till the end, and I was really getting nervous at the moment. Should I be worrying about the future more than good old Julius did when he stepped out that day in the middle of March? Or is it better to let go and allow the future to take its own course? Are the barbarians at the gate? Or is it another mouth-watering dish being brought from the kitchen? I decided to throw caution to the wind, but not before warning the server about the desserts, “Don’t spoil it now, mate.” I was serious.The dolci had Tiramisu, which was perhaps the most authentic one I have eaten for a while; the perfect blend of bitter and sweet, soft and firm, white and brown and chocolatey, and plated like it was a straight lift from some reality tv show. And that was followed by the Panna Cotta, in whose praises, if I were a poet, I would have written an epic. But I am no Virgil. Hell, I am just a Gadgil. So, this post has to do. The Panna Cotta didn’t come alone to the party though. It got its friends, the berry compote and the strawberry ice-cream along for the ride. Now, I do not know how the ice-cream tasted, because both scoops in both plates were instantly ingested by my little one, who’d give Garfield the cat tough competition when it comes to downing her favourite food (I think I missed a trick there with the Lasagna though). And hence, all I can tell you about the Panna Cotta is that it is a bad idea to call for 2 plates between 3 people if you aren’t a trained MMA fighter. To cut a long story short, I had to withdraw with my honour intact and allow my wife and mother to devour the last dish of the day. I did, however, taste a couple of spoons of it and have this to say: It is said that a Hungarian woman invented this in the Piedmont region in the 1960s. I want to hazard a guess that were she here in Pune and living today, she’d have kissed the hands of the chef for the perfection that was served on the plate at the end of the amazing meal. I thought of ordering coffee, an espresso, to wash down the meal and cleanse my palate. They have a pod machine that uses capsules. I told the maitre d’ that this does not sound encouraging and I really can do without the brew if he isn’t sure about the quality, to which he replied that I should be rest assured. I said, “Don’t spoil it now.” as my wife and my mom both complimented the restaurant, the choice of menu, and the chef (we met the manager, one Mr.Vishnu, a sweet chap who blushed a lot for some reason). I really wanted this not to be messed up due to a measly cup of coffee. I was, thankfully, proven wrong, and the coffee was more than adequate in taste, temperature, and aroma. We had entered a party of 3.5 people, and exited a satisfied party of 5.5, with an additional 2 people’s worth of weight added to us! It was indeed a scary experience because every time they brought in the perfect dish, I would be fearful for the next one. I have but one thing to say to the owners/managers/chefs of this place, because I know what happens when they receive raving reviews and start building a reputation of having never done wrong: Don’t let hubris set in. Don’t slack on this. Keep the standards up. Keep delighting the customer. Don’t spoil it now! P.S: I am a bit rusty after almost a year’s exile from reviewing. The voice is all over the place, the ending lacks the usual punch, and it is too long, even by my standards. I almost did not post this. But then, I realised I am within friends. If they cannot see me at my lowest and still cheer me, what point is it to have friends at all, eh? So, my dear well-wishers, please allow me some leeway and forgive me some transgressions till I come up to speed. It’s good to be back!

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Times Green Dot: Pune’s first Vegetarian Food Fest!

PEO Exclusives Feb 4, 2020

Pune experienced its first of a kind Vegetarian Food Fest last weekend at The Times Of India Green Dot Veg Gourmet Fest leaving Punekars spoilt for choices with the amazing spread to gorge on. The Green Dot Fest was curated by Team Pune Eat Outs, as you all know, and we had set our heart to indulge you PEOple in delicacies right from South Indian, Dal Baati to something as unique as the bamboo biryani for desi food lovers as well as lip-smacking preparations from European, Mexican Oriental cuisines along with an exclusive beverage & cocktail bar. Not just that, the fest also saw some guilt-free, keto & vegan indulgences. Several outlets right from PEO, city’s favourite eat outs & foodtrucks served nothing but the best as Punekars chose to throng the venue for this exclusively vegetarian fest. Talking about the fest, here is an excerpt from an article by Times of India. ‘Aniruddha Patil, founder of Pune Eat Outs- an online community of food lovers- was responsible for curating the cuisine experience. “ Curating vegetarian meals meant having fun with all things vegetarian. We loved opening up the palate for people to experience. Green Dot was not about preaching vegetarianism. It was simply about giving the participants a chance to savour the vegetarian food palate.” ‘ With good food was some foot-tapping music by live bands, interesting workshops & master chef classes for Punekars to explore. Meanwhile, leaving you with a glimpse of the culinary delights at The Times of India Green Dot Gourmet Fest. We made some media appearance too. To read about them, click here.http://tiny.cc/u11jjzhttp://tiny.cc/j21jjz

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Ambarsariya Authentic Amritsari, Kharadi- By Siddhartha Vilas Alhat

PEO Exclusives Feb 3, 2020

Ambarsariya Authentic Amritsari, Kharadi. Credits for finding this place goes to my brother. He came across an Instagram profile with amazing food pics and later he was surprised to find out that it was a restaurant in Kharadi that we had never heard of. They opened their doors on 13th December.He went there for dinner the same day and when he returned he was “head over heels” with this place and urged me to visit them to try their food. Next day, mom-dad had returned from their 2 week long buddha-Gaya trip and I thought it was best reason to go out for dinner. Mom will take some rest from cooking and they can share the travel stories over some good food. The place looks very inviting from the outside. adequately lit up, vibrant colors.The ambience is so nicely done. They have not over done it and at the same time kept a check of the details to give it a dhabh look. Something I saw at pathankot or Murthal.So they have a A/C seating, non AC and outdoor seating. Service was attentive with a smile.food came in well in time. The owner and chef walked up after the meal to check for any suggestions/feedbacks and i had only praises for them😁 What all did we order : Full Tandoori KukkadAmritsari Fish TikkaTandoori MushroomAmritsari Prawn MasalaSmoked butter chickenLaccha Paratha/Missi Roti/Butter RotiDaal Tadka – Jeera RiceGulabjaamPaan shotLassi As we settled down, they served welcome drink – Jaljeera in shot glass.decent stuff. Dad requested for another and the server obliged and got one for him. Then came on the starters – Tandoori Kukkad & Amritsari Fish Tikka.The sight of the tandoori itself was so satisfying. It looked so well done, juicy and not over done in the tandoor. At many places we see the marination is over charred in the tandoor but this was not the case here. It tasted so heavenly – juicy and it just melted with the 1st bite and worth mentioning think – no added color. The fish they use is Basa. Personally I am not a big fan of basa in any form 😂 but this fish tikka was all worth it. One of those few times when the basa looked so tempting – i tried the last piece and it was perfectly done. The marination was the trick. Pretty nicely done. Tandoori Mushrooms – Actually i ordered this after placing order for the main course and probably confused the server – he was more like – sir, abhi toh main course ka order diya😂 ab firse starters! After trying the tandoori chicken and fish i was more interested to try the mushroom and it lived up to the expectations. Drool worthy. Amritsari Prawn Masala – perfectly cooked prawns, Onion-tomato base gave the curry a tangy-sweet after taste and masala was on a spicy side. This combination is not something I could describe perfectly but worth a try. Goes so well with the Missi Roti. Smoked butter chicken – this was not as per my expectations of a butter chicken but not bad either. Everyone else loved it. May be they would have served it with a different name and i would have loved it more😛 but not as “butter chicken”. My brother had it a day earlier & enjoyed it with us too.. so worth a try to check if it suits your taste buds. The laccha Paratha is worth a mention. Layered, flaky and soft. How did I forget!!! Dal tadka is love. End the meal with this and it’s more satisfying. Good to see such a good food place in kharadi. Hope they stay for long and maintain the food quality. I am sure going back for more.This place is hardly 200 meters from the Raddision chowk. #AmbarsariaAuthenticAmritsari #Kharadi #myfoodvoyage This post is taken from Siddhartha Vilas Alhat‘s post in Pune Eat Outs.

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Biryani and Me – Delivery Kitchen- By Shilpy Bansal

PEO Exclusives Jan 24, 2020

#FoodTasting“Biryani and Me” was introduced on PEO by Dinesh Maheshwari a few days back. It piqued my interest, but in all honesty, I am a little low on ordering for food deliveries. But yes, I had earmarked it since I have ordered food from his kitchen in past and totally loved it. It was a pleasant surprise when he offered to send over some tasting sample. And by sample, he probably meant the food for the whole family because the portions were really huge 😁. Punctuality: Neatly packed food package arrived right on promised time. Some may argue that since it was tasting sample, extra care would have been taken to deliver on time. Let me assure you, I have ordered multiple times from his venture “lets baati” in past, and food arrived on time for every single order. Taste: I am not an expert on Biryani, but I can tell what tastes good.😇 Let me share an incident here. Dinesh had sent a sample few months back and I gave him honest feedback. He promised to work on it. The sample I got yesterday was a delicious and superior version of what I had tasted earlier. This clearly shows his commitment towards serving good food. Back to food taste… Yes, the veg biryani was good. Something that one can easily order when craving for a wholesome meal. Spice level was just right. Chettinad biryani was something new for me. The grain used was Seraga samba rice(Info courtesy : Dinesh). Flavour was very different from what I have been eating in various forms of Biryani. So I got online and did some research(I told you that I am not an expert). The spice mix should have a distinct flavour of coconut which forms an integral part of South Indian spice mix. Raita to go with it was cucumber raita with tempering of mustard seeds and some banana chips for the crunch.Did I like it? Oh yes, I did. Will I recommend it? Yes. Do give it a try and share your experience here. I can confidently say that if something is not upto the mark, Dinesh will take that feedback and work on it. This post is taken from Shilpy Bansal‘s post in Pune Eat Outs.

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Pune, Art and Nostalgia!

PEO Exclusives Jan 17, 2020

Food is an emotion and we Punekar’s love our food as well as the places that make us nostalgic. A glimpse of our favourite place is enough to take us through memory lane from where we seldom like to come back. Today, we’re here to walk you down this very memory lane with our latest partnership with the very talented Shikha. Meet Shikha– a Pune-based artist, a passionate Illustrator and a Hand Letterer. Being a food lover and a travel buff, her art is inspired by people, places and culinary indulgences. In the ‘100 days of Pune’ series, she shares her most iconic experiences of the city, taking you on a nostalgic ride with the most historic monuments, educational institutes, places of worship, the hustling-bustling markets and lanes of Pune and much more… Through this series, Shikha has explored the food scenario in Pune, right from the legendary restaurants to the current favourites in the city. Here’s taking you through a virtual food walk in Pune through Shikha’s ‘100 days of Pune’ series: Image Credits: Shikha Vohuman Cafe:Vohuman Cafe is a legend in itself for its delicious cheese omelettes, Bun Maska and Irani Chai. Not just it’s food, but Pune loves Vohuman’s founder -Late Hormuz Irani or ‘Bawaji’, as what Punekars called him fondly, for his cheerful and witty personality. Image Credits: Shikha Chitale Bandhu Mithaiwale:Set up in 1950 by the late Raghunathrao Chitale, Chitale Bandhu Mithaiwale is now one of Maharashtra’s largest manufacturers of sweets and snacks. Chitale’s Bakarwadi and Amba Barfi are somethings Punekars swear by. Image Credits: Shikha Blue Nile: The Blue Nile, located in Camp, is famous for its delicious Biryanis amongst Punekars. Image Credits: Shikha Malaka Spice:Malaka Spice is another legend in the city that’s loved by generations. It has been stealing hearts with their delicious inspired South-East Asian cuisine since 1997. Image Credits: Shikha Asha Dining Hall:Located on Apte Road, Asha Dining Hall has been serving unlimited Maharashtrian Thali since 1949. This place is a go-to option for many for a homely and healthy meal. Image Credits: Shikha Le Plaisir: Le Plaisir, which started off as a quaint and cosy cafe in 2012, is now a large set up on Prabhat Road. This Pune’s favourite has been serving delectable European cuisine, and their Espresso Panna cotta is something you must indulge in. Did you find your favourite restaurant’s artwork here? Check it out on Shikha’s Instagram Page- @chicabeingme and buy her wide range of artwork- postcard, notebooks, stickers, badges and much more through Instamojo. That’s not all, PEOple! Stay tuned to our Facebook page as we keep walking you down the memory lane!

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AndaGround- by Abhishek Harry Haridasan

PEO Exclusives Jan 17, 2020

#foodreview #eggsforlife #eggsandmore#Andaground #AllDayEggs #AllDayBreakfast #ForEggLovers #loveeggs 😇 With all honesty, I always wanted to give this place a shot, thanks to the fancy name, its all-eggs breakfast dishes, and value for money offers. Thanks to #BejoyPeters (who sat here, waiting for me!) for suggesting this place, and ensuring that we didn’t move out from here, in spite of our plan elsewhere. So glad we didn’t! The ambience of this quaint and quirky place is inviting, and there’s a tiny little shelf with the latest thrillers, fiction and inspirational books, available for a quick read, as one saunters through the not-so-confusing menu card available. The lady at the counter was kind enough to suggest the specials at Andaground, and I’m glad we did ask her for help in choosing the best. Egg Monaco #EggMonaco – A thin #almostpizza, yet an omelette dish, with a generous topping of boiled egg cuts, chopped onions and parsley. Lest I forget, this pizza-esque delight was downed by both of us in a matter of minutes. The salad dressing sachets weren’t really required. Loved this dish, and recommend this starter to one and all! #ChickenEggKheema – When in doubt, and dimaag karde mushkil jeena, just turn to Kheema. Scrambled eggs, minced chicken, pepper, garlic, butter, spices and a whole lot of taste! Add to this an extra serving of Amul butter, and grilled white bread; and lo! You have a winner. A heavy duty meal, and one where the calorie counter needs to.be neatly tucked away, while indulging into! A complete meal in itself. Chicken Egg Kheema #SpicyChickenWings: Not too spicy to our liking, and the mustard-based dressing was a bit too strong. I’d suggest 2 plates for each person, in case you’re craving for chicken wings. One plate won’t be able to whet large appetites at all! #ExpressoCoffee: Loves the strong, pitch dark brew which was very refreshing and soothing for the throat. The service was swift, the lady managing the counter was cheerful, and went to great lengths in ensuring that the food reached us pipping hot, and with the right set of accompaniments and cutlery too. Two sets of high-fives to the team, and a shoutout to the management for maintaing a wonderful #eggsforlove establishment, where eggs rule the roost, and #egglovers can unite! #punefoodies #puneeggscafe #eggacafe #eggsforgoodhealth #eggdishes #goodfood #eggsfordinner #eggaforlife #eggsareawesome 👍🥰😇 This post is taken from Abhishek Harry Haridasan ‘s post in Pune Eat Outs.

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Ground Up PEO Connect- by Tarun Saxena

PEO Exclusives Jan 9, 2020

#PEOConnect #2020BeganWithABang #NewYearMeal #GroundUp #BlissfulFood #DetailedPostAlert Ground Up is a 5-month-old venture at Viman Nagar which specialises in innovative gastronomy. The concept revolves around understanding the ingredients, gathering and implementing a know-how of a plethora of food-related techniques and finally coming up with the cuisine. Most of the stuff they get for you at the table is in-house or thoughtfully sourced and then smoked, dried and cured for months together to arrive at the final resultant to be used for cooking.They even apply a best out of waste concept , as almost everything is used/reused.Also, they go to a length of procuring vegetables/fruits which is about to be thrown by vendors. Recently, I was at their place as part of PEO connect on New Year’s Day. #AmbienceAs you enter the place, you get to see various plants, many of which are used in the cooking of their dishes. You can also notice a setup which they use to smoke the ingredients.Going further, inside you have a cozy cafe-style setup.The seating comprises of beautiful white textured tables and extremely comfortable chairs.And, for people who want to spend some lazy time, they even have a mattress where one can happily squat and enjoy their meal.You would also notice some books related to food, cooking and related stuff. One can also find some ingredients placed on the counter.Behind the counter, you can find their lovely crockery.There is also a staircase which leads up to a place where a majority of their ingredients are placed in jars for pickling, curing, fermenting or for undergoing any of such techniques. #ServiceDuring our visit, we were there for a set 5-course meal. We were asked of our preferences for the 3rd and 4th course- veg/chicken/pork. As our food was being prepared, served and consumed by us, we were acquainted by Rohan (who along with Gayatri)is at the helm of things at Ground Up about the concept.Each of the dish was explained in the most articulate and detailed manner. The focus with which I was listening, if I had even half of it during my studying days, I would have been amongst the toppers.Such was the passion and depth of knowledge which was being shared with us.On a day, if given chance, I wouldn’t mind paying up just to have an informative session by Rohan and Gayatri. I was absolutely delighted,overwhelmed and humbled as being a foodie I got a realisation that there is still a way lot more to learn about food, ingredients, techniques etc. All this going around, we never had to wait for food, and all our needs were being carefully looked after by the staff. #FoodWell, to start with, it was a meal of a lifetime, as I had never tasted any of such food before.All the dishes were new to me and even had ingredients I had not even heard of. First Course:Bean Tostada, Smoked Chillli Salsa– It had black Ghevda Beans, along with smoked chilli, tomatillo salsa,queso fresco cheese made from raw milk (without any preservatives) and vegetarian rennet and coriander on top.It was insanely delicious and well cooked.#HighlyRecommended Second Course: Potato Salad,Frozen Vinegar– It had roasted potatoes along with milk mayonnaise made of mexican chintexle chillies and onions being the hot side.Kodo millet salad along with in house strawberry vinegar granita, parsley , coriander and scallion being the cold side of the dish.They source the millets from Karnataka. As for the granita, the vinegar is boiled until it reaches a proper consistency level, Further it is cooled down, sugar is added to it and then its frozen.#InnovationAtItsBest Third Course: Broth– We had a choice between soy milk broth or chicken bone broth.I chose the latter for myself, but got to have a taste of the other one as well.Soy Milk Broth had roasted pumpkin,hence the yellowish colour.It also had mushroom,watercress, in house prepared flat rice noodles and Rice fungus soyabean Miso.Chicken Bone Broth had double smoked chicken bones along with naga peppercorn oil,watercress,green radish, flat rice noodles and miso.Both of them were quite filling and delicious.FlavourfulTummyFillingFood Fourth Course: Banh Mi Sandwich – We had a choice here to choose between Pork/Chicken/Tofu.As earlier, I chose the pork one, but tasted the other two as well.Pork Banh Mi: It had minced pork along with fish caramel sauce,parsley,onion chives,cucumber and Ambat Chuka (Green Sorrel). Chicken Banh Mi: It had chicken marinated in lemongrass (taken from their own plants) and garlic,charred on the grill ,minced, and finally mixed with fermented hot chilli sauce. Tofu Banh Mi: It had house made tofu, braised in sweet soy broth, smoked with babool wood and then topped with a cold peanut sauce. All the three were kickass, in terms of taste, but the star for me was the bread they had used. It was #KillerStuff and I loved it. I would have liked the sandwich even more, had the quantity of tofu/meat was a little more, and other ingredients a little less. Surprise Course:Post this, we were treated for a surprise dish of Silken Tofu.It had silken tofu with Naga Peppercorn Oil and Sweet Soy. Usually, we are used to Tofu being a substitute of paneer, and we get it in hard form almost everywhere.But as the name suggests, this was silken Tofu and was as soft as curd.Other ingredients included scallion and sesame seeds (both black and white).This was quite heavy on the stomach.#RevelationDish Fifth Course: We had two desserts to choose from here. Black Sesame and peanut milk pudding with pink guava and lemon balm: The pudding was delectable and can make up for a spin-off dessert alone. The crushed pink guava and lemon balm added colour and flavour to the dish.#Pudding Love Sourdough Ice Cream with Smoked Salt, fig, preserved kumquat slices and cold pressed oil.It was a novel dessert by all imaginations as I have never had a sourdough based dessert before.It was crunchy,exotic and an incredible end of a superb meal. Kudos To Ground Up for gracing Pune with their exquisite offerings. To Conclude, I have some suggestions for everyone- Foodies: Do some favour to yourself and visit this place as soon as you can. One more way this place differs from others is that the menu is ingredient specific.Hence , it keeps changing everyday. So, either you can call up and ask them the menu for the day, or even better, pamper yourself with a blind date with some divine food. To GroundUp (Rohan And Gayatri): In my 4 years in Pune, I have witnessed that for non-regular cuisine restaurants like yours, there is a gap between you and the customers in terms of familiarity with food. Now , food lovers/food connoiseurs/ people open to experiment will always throng your place.But, if you want to reach the masses, you need to educate them about ingredients, techniques, your cuisine. You may apply several methods including videos/written posts on social media or maybe some better idea. But , having been to your place forged a connect with you, I seriously hope, entire Pune should know what GroundUp is all about. To Restaurateurs and owners: You may call biased, but instead of resorting to theatrics like Molecular gastronomy which in my opinion is a visual treat, but not that wow in terms of taste. One can always look up to GroundUp , get back to basics , experiment with various ingredients and techniques, and come up with rarely seen stuff which can appeal both to the eyes and taste buds. Cheers! This post is taken from Tarun Sexena‘s post in Pune Eat Outs.

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Best Hot Chocolates in Pune for the chilly winter evenings!

PEO Exclusives Jan 8, 2020

With chilly winter evenings setting in Pune, a mug of hot chocolate is a must-have. From classic to various flavours, your hunt for some of the best Hot Chocolate in the town ends here. Image Credits: Shilpy Bansal The Blue Plate:If you love thick Hot Chocolates, then you must head to one of our Friends of PEO, The Blue Plate. A mug full of the rich hot chocolate here, topped with whipped cream is all that you need on chilly winter evenings.Where: No.3E, Seasons Rd, Sahil Park, Sanewadi, Aundh, Pune, Maharashtra 411007 The Flour Works:Think of hot chocolates, and The Flour Works is one place you cannot miss. Thick and rich, this place offers a variety of flavour, right from the classic one to spiced, orange and even rose. Where: Kalyani Nagar: No 18, Nirvana Commercial 3, North Avenue, Near ICICI Bank, Pune, Maharashtra 411006Kondhwa: Unnamed Road, Mohammed Wadi, Pune, Maharashtra 411048Baner:Plot No 5 Baner Road beside Retro Cafe Landmark-ICICI Bank Near Post, 91, Veerbhadra Nagar Rd, Baner, Pune, Maharashtra 411001 Image Credits: Chaitra Gindi Piatto Dessert Studio & Cafe:While Piatto’s name is on everyone’s lips for their amazing desserts, the hot chocolates here are something you shouldn’t miss. Right from the Orange to the Aztec Hot Chocolate, the hot chocolate here is milky, creamy and filled with the goodness of chocolate. Where: 5A, Hermes Waves, Kalyani Nagar, Pune, Maharashtra 411006 Where Else Diner:Dark to White, Milky to Extra Rich… Where Else is the place to head to if you want to customize your hot chocolate. Top it with some spice or marshmallows and Where: Gulmohar Galaxy, Villa no. 18, Where Else Street, Viman Nagar, Pune, Maharashtra 411014 Image Credits: Dr Anupam Potdar Midnight Kakery:Pune’s current favourite Hot Chocolate is the one at Midnight Kakery. This place offers some interesting flavours to choose from; Classic, Cinnamon Spice, Peppermint, Salted Caramel, Mocha as well as Hazelnut. Chocolate Lovers, do not miss their ‘Death by Chocolate’ Hot Chocolate made with fine Belgian chocolate. Where: Shop No.6, Sairang Apartments DP Road near Paranjape School Complex, Kothrud, Pune, Maharashtra 411038 The French Window Patisserie: This place holds a special place in the hearts of many for its delicious food and delectable desserts. The next time you visit The French Window Patisserie, make sure to give their sinful Hot Chocolate a try.Where: Lane Number 5, Next to Malaka Spice, Opposite mughal Garden, Koregaon Park, Pune, Maharashtra 411001 Have you bookmarked these places yet?

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Tales n Spirits Hunters Bistro- by Rahul Bajpai

PEO Exclusives Jan 8, 2020

300 grams of Butter to make 1 serving of Butter Chicken.It’s called swimming pool butter chicken. Available in Tales n Spirits Hunters Bistro Viman Nagar.No onion tomato gravy, it’s a butter gravy with cream and a dash of sour curd.#PEOTASTING Cute little Rotis topped with Botis,Juicy to the core, I promise you won’t find it a bore.Hell, they even had small onion rings on top, made me feel rich. Kachoris from UP went abroad and came back to TnS as East Indian Khasta Puff Pastry. Damn, the bhaiyyas would be proud. Cantaloupe Melon Caprese Salad Cantaloupe Melon Caprese Salad – Liked a Salad after a long time. The presentation was a 10/10. Kandahari Malai Paneer Tikka had Paneer as soft as Hema Malini’s cheeks (as per what I’ve heard). Came on a live grill smoking it’s way to glory. Also tasted the Mamma Mia Chicken, Roasted Cauliflower Leek and the Glazed Pork Ribs.I don’t eat pork but damn, the ribs were looking so appealing that I couldn’t resist having a bite and they were juicy, moist and had a sweetish tinge. #Baconbaba Rahul Majumdar would be proud. Jhinga Mirch was slightly dry. Had a hit and kick of spice. Mushroom Baklava Sizzler had a patty like a pastry that any chef would be proud of. Came with herbed rice. Perfect for this weather. Purple Ombre The Purple Ombre dessert had so many Colors and Textures that there was a spoonfight to see who can dig in more. The sizzling Nutella brownie came with all razzle, sizzle and ramble. The Ombre won the show though. Tales N Spirits Viman Nagar has a huge outdoor seating, a relaxed Goan kind of vibe. It’s already made a name for itself in a short time and I see this place as the best addition to the Viman Nagar food scene where restaurants were aplenty but none with the vibe, ambience and feel of TnS. This post is taken from Rahul Bajpai‘s post in Pune Eat Outs.

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The Secret Soiree by Dr Anupam Potdar: Post of the Month- December

PEO Exclusives Jan 6, 2020

Effingut Pune – Secret Soiree – New Menu Launch #PEOTasting#WanderDriveEat#ProceedWithCaution …khrr.. (indistinct radio disturbance).. Cool breeze of this early winter night ruffles through my barely-existent hair.Helicopter blades whirring in the distance.. Men dressed in black suits and black goggles (- at night! You know they mean business when they’re ready to give up such a large chunk of one of their major senses).Me, dazed and confused, thinking I’ve come for a tasting, not really fathoming what’s happening. I’m more concerned about my dust allergy looking at all the dust being thrown up by the helicopters, which seem to be approaching uncomfortably close by the minute. “In the Marvel Universe, that is called a Fan-os”, I hear from behind, I turn around and see, Amit Dharwadkar pointing up at the helicopter.(…khrr.. ‘what was that?’, I hear a strong voice inquire on the radio. One of the men in the black suits, with a bewildered expression on his black goggles, hissed “Ignore that, sir”.. …khrr..) I hear laughter from around me, as I turned around and realised I’m surrounded by PEO-ple. I tried to say something or understand what’s happening, but suddenly, from the rising dust, a wild Aniruddha Patil appeared and said, “Comrades, I have a mission for you, should you choose to accept it” (…tense upbeat action music..) Suddenly, I hear Rohit Loya comes up behind me and says, “Sir, my new iPhone has so many lenses, I’m ready for anything.” His expression intensifies, as he whispers, ‘It even has x-ray vision, and face recognition’. There are multiple oooohs and aaahs.. Everyone cheers, as enthusiasm and anticipation swells! (..khrr… ‘Bird’s on the ground’..) We are swept away to a far off land. Still trying to make sense of it all. Slowly something comes into focus. A beautiful regal house in the middle of nowhere, with a stark blue pool, a huge wooden deck and grounds, as far as the eyes can see. We are ushered onto the deck in front of the house as the radios chattered again, ….khrrr.. ‘Assets in position, I confirm, assets in position’. We were all befuddled and bamboozled by everything that was happening. Everyone was in intense discussion about where we were and what was it we were going to face. We were furiously trying to figure out strategies and plan of attack while also flabbergastedly taking in all of this magnificence! We just couldn’t take our mind off, of how beautiful and suspiciously “legendary”, the whole set up was. Suddenly, the doors opened and we assumed ‘defence positions’, fork and knife in hand and waited in anticipation as a very royal, familiar and well loved figure stepped out, his entourage in tow! “I am, Manu Gulati-en”, he exclaimed, “The Kaiser of Effin-Gut-berg, here to show you an Effin-Gut time. We have gone and doneth something awesome, like we always do’. ‘What all you good folk are summoned here-th, is to savour our new delicacies and spread the word – Effin-Gut-berg will have a new lease of life, great new eats and of course, the legendary ales and drink. So cometh, make merry to our humble abode, and have the Effin-best time of your life!” We cheered and rejoiced as we gathered around and settled on the wonderfully appointed long-table. Glasses full of ales and wine, beautiful flowers and scrolls describing what our senses would be treated to. The new menus, with a special ‘PEO’ section as well as a whole page dedicated to succulent pork! Magnificent! Dishes arrived one after the other, as we feasted, surrounded by friends, making merry and engaged in some stimulating conversation with the Kaiser himself. Hmmms and ummms, ooohs and aaahs. Flavours and ingredients with incredible twists! ———– THE FOOD! ———— We started off with the ‘Crispy Corn Jhol‘, a crispy spicy mingling of deep fried corn along with onion, tomato and spices! Like a bhel but with corn. (After reading ‘Jhol’ I was hoping for some mustard, and it would definitely have been a very different and wonderful combination.) Bacon Swirls Bacon Swirls – One of the new specialties from the ‘House of Pork’! Imagine 2 breakfast-y things, crashing into each other, from worlds as far away from each other as can be. But fusing to become something just unimaginably scrumptious. Imagine your humble ‘Cream Roll’ you had at the local tapri with cutting chai this morning, had, instead of cream, bacon! Imagine, it being so crispy and crumbly on the outside, like delicate expensive pastry, but with meaty, smoky, fatty bacon swirling up inside like a snake. All this catapulted into the stratosphere by a dip that will blow your mittens off. Imagine a ‘Makhni Mayo‘! Creamy, savoury with the unmistakable flavour of chicken makhni! And not just any, but Effin-Gut-berg Chicken Makhni! Something very different, then, fell into our laps. Potato Skins, deep fried to crispy perfection and garnished gracefully with salt and spices. All this to be dunked into the most blessed of concoctions – Wasabi Mayo! Creamy and delicious spiked with a noseful of the green Oriental hurt-y stuff. I would have loved it to hurt a bit more but that, turns out, seemed to be my personal issue. Thai Devilled Eggs – Taking something as simple as eggs to a another level altogether. The yolk, creamy, with musings of mustard and spices from the Land of the Thai. Lemongrass, kaffir lime and chilly! Delicious affair, I must say. Spicy Kheema Bunny Chow – Spicy, scintillating mutton kheema, residing within a crisp fluffy round loaf, all topped up with a heart warming and soulful curry, singing merrily with garam masala. One of the best dishes of the evening! Pork Ribs in Classic BBQ Sauce Pork Ribs in Classic BBQ Sauce was the epitome of porky goodness. Ribs from Belgium slow cooked to fall-off-the-bone perfection in a smokey, sweet, tangy and rich sauce! An absolute stunner of a dish, all for you to demolish your meaty cravings. I would have loved it to be a bit restrained on sweetness, though. But you also have many more sauces to choose from in that case! Prawns Laksa – A generously flavoured Malay curry, exuding chilly, lemongrass, turmeric and shrimp, all wrapped up cozily by creamy coconut milk. Hit of spice and soothing to the throat, this curry does it all. I absolutely loved it! My favourite oriental curry, Effin-Gut-ified! Sloppy Chicken Burger – Juicy pulled chicken, amazing tangy, spicy sauce between a pair of crisp butter toasted buns. One of the best chicken burgers I’ve had in eons! Lemon Crusted Fish – A crisp crusty fish with tanginess from lemon, richness from parmesan cheese, served with green garlic pilaf or rice. Abso-fishing-lutely delectable. Tiramisu For dessert, we devoured a creamy sinful Tiramisu. The creamy and coffee flavours with the rich moist cake was excellent. I did miss the light airy texture of lady fingers, but this is an excellent tiramisu, for sure. Fit for a coffee addicted king! Well, there it is. This has been a secret for long, but now you know! Kaiser Gulati-en has done it again. With the excellent grub and drink, I assure a long lasting, happy and peaceful kingdom. Long live Effin-Gut-berg!! PS -I understand I went a bit overboard and I know many of you are really confused! But this is literally how we felt during this incredible event. The experience, the place, the food, all extraordinary. -No, we didn’t actually go by helicopters, nor were we surrounded by Eff-BI or anything, but sure felt that way.-There was a lot edited out, so I did save, whoever is still reading, from an even more unnecessarily long saga. Hope you enjoyed this slightly different take on this tasting. Kudos to the legend himself, Mr. Manu Gulati and the wonderful team who arranged such and exciting and enjoyable evening. Disclaimer – No PEO-ple or Effin-gut-ians were hurt during he making of this post. Also mutual funds are subject to market risk, please read all scheme related documents carefully. Disclaimer 2 – Warning! you have reached the end of the post! You’re a champ! #GiveYourselfARoundOfApplause

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Jogi ke Chole Bhature

PEO Exclusives Jan 6, 2020

Jogi Ke Chole Bhature,Amrut ganga heights street, Niranjan Park, Anand Nagar, Pune, Maharashtra 411051 #punjabifoodatitsbest #cholebhature Let’s make 2020 most happening by having the best street food of Pune. I was in search of the best chole bhature in town. I’ve tried Raju uncle which is the most famous in Pune for chole bhature but it’s not for a person like me. Next stop was Jogis chole bhature suggested by Vijay Jadhav and trust me whatever he recommends never disappoints. So coming to the Jogi, the restaurant is at the end of khau galli and it’s hard to locate so go with google again as always. Simple open seating, everything was clean and hygienic. Chole bhature (70/-) – Chole was the best ones I had in recent time. The masala was perfectly blended and gave a nice balanced flavor. The chole had medium thick gravy which is much needed for chole bhature. I don’t prefer watery gravy because it then become like rassa. The chole was cooked perfectly and the gravy complimented it very well. The bhature was huge and to my surprise wasn’t at all oily. Mostly we get oily bhature because of the way it’s made but the ones you get here are dry and fluffy to the core. The best combination for me. Gulab Jamun (50/-) – Two big gulab jamun which is must after having chole bhature. Balanced sweetness and it really does the work. So if you really into street food and can travel any distance for stuff like this then definitely visit this place. It won’t disappoint for sure. #maythefoodbewithyou This post is taken from Swapnil Shinde‘s post in Pune Eat Outs.

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Start this New Year on a Healthy note with these Delivery Options.

PEO Exclusives Jan 5, 2020

It’s New Year: the time to make a difference with New Year Resolutions. If yours is to focus on your health and well-being, then eating clean is a must. While we know its a struggle to keep up with new year resolutions, we’re here to make the start easy for you. Here’s a list of the places delivering good health your way. Kgs:It’s time to detox and rejuvenate your body after the new year parties with healthy salads by Kgs. With a variety of salads on the menu every week, subscribe weekly or even monthly for your daily dose of nutrition. Get your salads home delivered across Pune. Contact Megha Bafna on 8788352403. Image Credits: Ankita Keer Deshpande Salad Grills:Our very own Friends of PEO, Salad Grills, has made PEOple fall in love with salads and how! With basic to premium salads on their menu, you know you’ ve a variety to choose from. Grab a quick bite at their outlets at Deccan, Baner, Kalyani Nagar or simply place an order via Swiggy, Zomato or Uber Eats and get your salads home-delivered right away. Fabrique de Salades:Fabrique de Salades is here to make a good lifestyle change with their healthy and tasty salads. A brainchild of Dr Renu Desai and Chef Swati, this brand focuses on high protein needs of fitness seeking individuals and takes pride in serving comprehensive but balanced, wholesome and complete diet meal.To know about the various subscription plans available, contact on 7030920031/ 9112299424. Image Credits: Pink Parrot PinkParrot:PinkParrot is the favourite daily fruits provider for corporate offices, coworking spaces and individuals in Pune. PinkParrot’s unique offering is a ‘Daily Cut Fruits Subscription’, which complements an individual’s staple diet with much-needed nutrition from fruits. PinkParrot currently delivers in the areas of Koregaon Park, Magarpatta city, Kharadi, Yerwada, Pune camp, Wakdewadi, Vishrantwadi, Viman Nagar, Kalyani Nagar and Pune station Area. Contact no. 7796323332 Website : www.pinkparrot.in The Bespoke Nutrition:The Bespoke Nutrition focuses on healthy food delivering options that are calorie-counted. Providing weekly and monthly subscription plans, The Bespoke Nutrition fresh and healthy meals with veg and non-veg dishes in a cyclic menu delivered at preferred locations and is an ideal doorstep delivery option for today’s busy professionals. To know more, contact on 7378812298. Image Credits: MyFoodKarma MyFoodKarma:MyFoodKarma is founded by Dietitian Divya Magnani and is a one-stop solution for all your fitness meal needs – from Salads and soups to breakfast granolas, all-natural nut butter, energy balls and much more. All Salad dressings are made in-house and designed by nutrition experts, and no artificial ingredients are used. Contact Dietitian Divya Magnani on +91 90820 33781. Freshery:Get fresh fruits delivered right at your doorstep with Freshery now providing a variety of fruit bowls– single fruits as well as mixed fruit bowls. Pick up your phones and place your orders via Swiggy from their Kothrud and Shivajinagar outlets. Wishing you all a happy and healthy year ahead, PEOple!

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Ring in the New Year with Themed Parties at these Party Places in Pune!

PEO Exclusives Dec 29, 2019

It’s time to bid adieu to 2019 and welcome the New Year 2020 like never before at the most happening themed parties and events in the city.With the new year’s eve coming closer and closer, we can already sense the excitement in the air and if you haven’t made any plans yet, here’s where you should be on the New Year’s Eve. Image Credits: Effingut Brewerkz Effingut Brewerkz:Effingut is here to make your celebrations memorable as always and this New Year’s Effin Masquerade is going to be the party of the town with unlimited drinks, beers, food and much more… Put on your ‘ best masks’ and celebrate this new beginning..2020!Where: Kharadi: Unit 5&6, Tower 3, Gate 3, World Trade Center, Kharadi, Pune, Maharashtra 411014Koregaon Park: Lane Number 6, Ashok Chakra Society, Meera Nagar, Koregaon Park, Pune, MaharashtraBaner: Deron Heights, Next to Ranka Jewellers, Baner, Pune, Maharashtra 411045 Classic Rock Coffee Co.: Classic Rock Coffee Co. is all set to ring in the New Year with the Red FM Bajaoo 2020 party loaded with unlimited food and drinks. That’s not all, folks! Enter into the new year with a Silent Headphones After-party with 3 channels and 3 genres 1 a.m onwards. Our own Friends of PEO is making your NYE night more special with exclusive offers for PEO Privilege Card Holders…Hurry and book your passes on the app now! Where:Mulik Capital, Kalyani Nagar, Pune, Maharashtra 411014 Image Credits: Penthouze Penthouze:All you Bollywood fans out there.. be ready to flaunt your thumkas and aadas, latkas and jhatkas because Penthouze brings to you their Bollywood Edition 2.0! Dance the night away with DJ Maria at the console with Abhijeet and Vicky, and have an unforgettable party with food and drinks overlooking Pune’s skyline at this rooftop venue. Where: Koregaon Park Annexe, Koregaon Park, Pune, Maharashtra 411001 Conrad:Conrad is all set to bid farewell to this decade with The Interstellar Groove with live performances by Bollywood Brothers, DJ Slay and R collective. Get ready to rock till you drop as a spectacular evening awaits you at Conrad.Where:7, Mangaldas Rd, Sangamvadi, Pune, Maharashtra 411001 Image Credits: The Farmhouse Project The Farmhouse Project:A perfect escape from the city buzz, The Farmhouse Project brings to you a fabulous Carnival Themed New Year’s Party. Amidst mango plantations, welcome 2020 with live music, great food, campfire, games and much more.Where: Shikrapur, Maharashtra, India Eat, Drink, Dance, Celebrate…It’s Party Time!

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Enjoy a truly scrumptious Christmas Spread at these places in Pune!

PEO Exclusives Dec 22, 2019

With Christmas right around the corner, its time to make this time of the year merrier with some delicious festive food. Check out these places in the city that bring to you a specially curated Christmas Menu as well as grandChristmas events this festive season: Image Credits: The French Window Patisserie The French Window Patisserie :The Christmas Table is laid at The French Window Patisserie with its delicious Christmas spread as its time to bond over great food with your loved ones. Indulge in this Christmas menu along with a delectable desserts spread of yule logs, macarons and much more until the 6th of January. Where:Lane Number 5, Next to Malaka Spice, Opposite mughal Garden, Koregaon Park, Pune, Maharashtra 411001 The Cult- TerraThe Cult- Terra is hosting The Great Terra Xmas Brunch ft. Abhishek Mantri on Christmas, 12 P.M. onwards and it’s one of the grand events in the city you shouldn’t give a miss. Where: Kad Wasti, Magarpatta, Hadapsar, Pune, Maharashtra 411028 Hyatt Regency Pune:With an exquisite Christmas Eve and a Merry’licious Christmas Brunch, The Cafe and Zeta at Hyatt Regency are all set to welcome the Christmas galore with magnificent buffet and unlimited mini relish. It’s celebration time!Where:The Cafe: Weikfield IT Park, Nagar Rd, Viman Nagar, Pune, Maharashtra 411014Zeta :Hyatt Regency Pune, Weikfield IT Park, Nagar Rd, Viman Nagar, Pune, Maharashtra 411014 Image Credits: Effingut Effingut:Think of grand celebrations, and Effingut brings to you a fabulous Christmas Menu this festive season. It’s going to be a merrier Christmas for your taste buds are in for a treat with chicken pies, steaks, desserts and some special drinks..not to forget the Hefty Braggot!Effingut is also hosting an unlimited Christmas Brunch on 25th December at Baner and Koregaon Park. Where:Kharadi: Unit 5&6, Tower 3, Gate 3, World Trade Center, Kharadi, Pune, Maharashtra 411014Koregaon Park: Lane Number 6, Ashok Chakra Society, Meera Nagar, Koregaon Park, Pune, MaharashtraBaner: Deron Heights, Next to Ranka Jewellers, Baner, Pune, Maharashtra 411045 Toit:Toit is here to spread the festive spirit and mood with its delightful Christmas menu. From Smoked Salmon to Chicken Roast, Plum Pudding to Croissant Pudding and Mulled Wine to Signature Seasonal Santa Ale.. the spread is unmissable! Where:Final Plot No.88, Metro Compound, Next to Bishop Co-Ed School, Kalyani Nagar, Pune, Maharashtra 411006 Radisson Blu:It’s going to be a huge Christmas Affair with Radisson Blu hosting not just one but three events: a Christmas Eve Dinner and a Christmas Day Brunch at Radisson Blu, Kharadi and a special Christmas Eve dinner at Cafe Blue, Radisson Blu, Hinjewadi. Where: Kharadi: Nagar Bypass Road, Pandhari Nagar, Kharadi, Pune, Maharashtra 411014Hinjewadi: Plot No. 136/1, Hinjawadi Phase 1 Rd, behind Mercedes Benz International School, Hinjawadi, Pune, Maharashtra 411057 Image Credits: Arbour – Kitchen | Bar Arbour – Kitchen | DrinksCajun Grilled Chicken to Roasted stuffed Turkey, you know you will be spoilt for choice at Arbour. Get into the festive spirit enjoy a great Christmas-y meal with your loved ones here till 25th December. Where:Nandanvan, Rd Number 11, Jogger’s Park, Pluto Society, Kalyani Nagar, Pune, Maharashtra 411006 The Irish House:The Irish House is all set to pamper you with their food menu that includes drunken lamb burger, spicy pork ribs, chocolate and cranberry tart and much more along with Pomegranate and Cranberry Margarita, Spiced Hot Chocolate, Raspberry and Orange Mimosa on the drinks menu. Where:207, Viman Nagar Rd, Clover Park, Viman Nagar, Pune, Maharashtra 411014 Coriander Kitchen, Conrad:Conrad is celebrating a grand Christmas with its traditional Christmas Eve Dinner and Christmas Brunch at Coriander Kitchen. Indulge in the season’s special Mulled Wine and engross yourself in the festive spirit.Where:Conrad, 7, Mangaldas Rd, Sangamvadi, Pune, Maharashtra 411001 It’s time for a Merry Christmas! Happy Holidays, #PEOple!

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Olive Wheat Grape – By Aditi Amte Patil

PEO Exclusives Dec 19, 2019

#PEOTasting There was a time when anyone wanted to open something new they would for sure try to make it in or around Koregaon Park. But off late all good places seem to be opening Deccan and uske paar! ( Futuristic people know that Pune Metro bringing places closer 😜 ) Thus when I was told of a new kid on the block ( Read Olive Wheat Grape) in the lane of the first kid on the block ( Le Plassir) I wasn’t surprised. And the sheer fact that the husband wanted to take me across the town braving the metro work assured me I was in for a treat when finally invited for a #PEOTasting. Spicy Kokum Margarita There we were in the crowded Prabhat Lane, and I saw a place with huge glass walls and tables next to the glass not to mention reserved PARKING, I jumped down and skipping in I went. Shyam was already there before us ( he also took a short class on how to click pics) and had taken a tour of the place. While we waited for our fellow diners, I took in the ambience. Nice muted lights, nothing glaring in your face nor so dim that you couldn’t see what you ate. Soft music in the background making a perfect backdrop to drown out the traffic noise yet allow you to have a conversation without shouting at each other. We were offered two of their mocktailsSpicy Kokum Margarita:– Spicy chillie balanced with the tangy Kokum and Cuddles on the Beach:– A guava and pineapple juice base, uncommon and spot on. Both were excellent. Not sugary sweet. Now as those of you who have been part of PEO Tastings would know, there are two things that go hand in hand here1. No food wastage2. It’s about showcasing dishes which the chef feels the PEOple should hear about and not about trying the whole menu or what the invitees feel they are entitled to. Thus when the Chef mentioned he wanted us to try their Polenta table for the days experience, I am willing to admit I had no previous experience of the same.As explained by the chef this dish requires advance preparation of 4 hours and has multiple components as part of it. Polenta First, is the cornmeal porridge poured on a wooden board, on this they add different types of meat or veggies in our case there were chicken wings, chicken kebabs and chicken mince kebabs. This was followed by grilled vegetables:- peppers, mushroom, pineapple, broccoli. Top it with some pesto and marinara sauce.Add some jalapeno, olives and salad leaves. Sprinkle some grated cheese for the finish.A better tasting, guilt-free, tummy and soul-filling meal I haven’t found. Each individual chicken was cooked tender and not chewy or dry. The grilled vegetables didn’t go limp even after being placed on hot porridge.This is one experience I would recommend everyone to try without fail. After this, we tried one of the dishes recommend not just by the chef but also a fellow diner:- Mutton Sultan:-Mutton on Brinjal Mash topped with Almond slices. Definitely not to be missed. You cannot imagine how well Brinjal Mash goes with Mutton, the dish was wiped clean. Brocolli Potato balls:- New dish on the menu, can’t imagine a lighter way of having fried potatoes. Or easier way to get away with feeding broccoli to anyone who usually claims i don’t eat it. They will simply gorge on it. Flourless Orange and Chocolate Cake Flourless Chocolate and Orange Cake:-What could there possibly be to not like in that combo 😍😍 I really hope the Metro starts really soon, making travel to Deccan and paar quicker, making trips easier coz I would really really wanna go back soon to try the other new dishes they are whipping up. This post is taken from Aditi Amte Patil‘s post in Pune Eat Outs.

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Bookmark these Places for your Undhiyo Cravings this Winter!

PEO Exclusives Dec 17, 2019

Feature Image Credits: Saloni SinghUndhiyo, another winter speciality from the land of Gujarat, is prepared with the season’s fresh harvest like the surati papdi, tuvar and vaal beans, green peas, purple yam, sweet potatoes, baby potatoes, raw/ ripe bananas, ivy gourd, brinjals and methi muthiya along with spices and masalas. Traditionally, this dish is cooked buried underground in an upside-down earthen pot, for hours. Here’s where you could get a taste of Gujarat, right here in Pune: Snacks n food- Rashi Gupta Image Credits: Snacks n Food Pav Bhaji is one such thing that is synonymous to Rashi Gupta, and this winter she brings to you her authentic Undhiyo. With fresh vegetables all the way from Surat & Ahmedabad, the undhiyo is priced at 600/- per kg and delivered across Pune. Connect to Rashi Gupta on 7755915811to have your hands on this season’s special. Avani Shah Enjoy Gujarat’s traditional delicacy delivered right at your home. Priced at Rs. 500/- per kg, Avani Shah delivers undhiyo across Pune. Connect to her on 9372925888 to order yours till the winters last. Dalchini Image Credits: Dalchini Dalchini has launched their winter menu, and amongst all the season’s specialities, you must not miss on the Undhiyo here. Head to Dalchini to gorge on this winter’s speciality with piping hot puris for a truly satisfying experience. Where: 3rd Floor, Shri Shankar Bhavan, Paud Road, Pune, Maharashtra 411038. Sagar Sweet Centre: This shop on Karve Road has been selling undhiyo for years. Next time you’re around, don’t forget to buy this winter delicacy along with their sweets and namkeens. Where: 17/2 Prasad Chambers, Dattakrupa Marg, Erandwane, Pune, Maharashtra 411004 Meenakshi Ahuja: Meenakshi Ahuja is here cater to your cravings this regional speciality of Surat. The highlight of this Gujarati mixed vegetable dish is her masala stuffing. Contact Meenakshi Ahuja on 9823065776 and pick up your order from NIBM Road, Kondhwa. You know where to head to treat yourself and your loved ones with this traditional Gujarati delicacy this winter.

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Eat, Work and Chill at this New Bistro in Pune!

PEO Exclusives Dec 12, 2019

A cute and cosy place has just made its debut in Kothrud and is a much-needed addition to the food scenario here. Having lived in Kothrud for most of her life, Saili Jahagirdar Mirikar, the owner, felt the need of a good Chinese and Asian serving place and thus the idea of ‘Zillionth Bistro’ was born. Located in the lane of Kheliya on Paud Road, this place has a peaceful and welcoming vibe to it. Here are our top 5 reasons why you must visit ‘Zillionth Bistro’: 1. Delicious Food:Serving Chinese and Asian cuisine, ‘Zillionth Bistro’ offers you variety of soups, appetizers, mains, noodles & rice. In addition to this, the place introduces you to Chinese sizzlers and some unique dishes like Orange Chicken and Kaffir Lime Chilli Paneer. With fresh local produced used for cooking and a ‘No MSG – No Ajinomoto – No artificial colours policy’, you know Zillionth Bistro is here to care about you. Dimsums Image Credits: Chaitra Gindi 2. Pet-friendly:With its arms wide open, Zillionth Bistro is all set to welcome your furry kids. You needn’t worry about leaving your pets at home while you enjoy your dinner as Kothrud is now blessed with a pet-friendly place. 3. Co-working Cafe:Work…WiFi…Coffee… You know what I mean, right? Yes, ‘Zillionth Bistro’ is a co-working cafe too. Not to forget the delicious food to keep you company while you work! Soya Honey Glazed Chicken WingsImage Credits: Chaitra Gindi 4. Wings by the Dozen:Hosting a party and can’t decide where to order from? Well, Zillionth Bistro has got it all sorted for you! This place not just caters to your party orders, but has introduced a unique concept too-Wings by the Dozen. The next time you want to buy a dozen or more delicious chicken wings, you know where to head to. 5. Upcycled Interiors:Almost 85% of the interiors at ‘ Zillionth Bistro’ have been made using upcycled products, right from the table tops of tiles to the sofa covers made with jeans. The decor here is minimal with cute and eye-catching illustrations of food, hanging on the walls. Image Credits: Dr Anupam Potdar It may be the ‘Zillionth’ place serving Chinese and Asian cuisine, but it looks promising. It’s time you visit ‘Zillionth Bistro’ to have a heartwarming meal this weekend. Zillionth BistroShop No 10, Sheshadri Apartments, Paud Rd, Rambaug Colony, Kothrud, Pune, Maharashtra 411038

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‘Cafe Idli’ by Shilpa Tanksale-Rajwade: Post of the Month – November

PEO Exclusives Dec 12, 2019

#positivereview#CafeIdli I have been seeing all those wonderful posts about Cafe idli and those droolworthy pictures were killing me. For some reason I was under the impression they cater for minimum 10 people. (Apparently, the minimum order should be only Rs.500) So, I was patiently waiting for my family to get together and finally got that opportunity yesterday. I searched a few posts on Peo page and called the number which was promptly answered by Jyothi. She, very patiently answered all my queries and helped me finalise the menu. I asked her to keep the spice level to medium as we have kids in our family. Delivery was agreed upon by 1 pm which was a bit of a concern, as my family eats a bit early. She accepted my order even though it was well after her ordering deadline the previous day. The next day, I called her around 12 pm as I was a bit anxious about the delivery time and to my surprise she informed me that the food was already out for delivery. The food reached us just in time, everything looked and smelled so good. The Malabar chicken curry was a super hit with the kids et all. So was the chettinad chicken curry and the chicken varattiyathu. The vegetarian people had the avial. The accompanying appams and parottas just flew off the table. Everyone kept asking me how did you get the spice level just right??! What did you tell her? 🤔(Did I??). The food extremely aromatic and flavourful but nowhere spicy. And the portions quite generous! Except for an occasional ‘more chicken’, ‘more appam’ breaking the silence the usual chitter chatter was missing at the table! Just a couple suggestions 1. To keep a banana leaf/butter paper in between two appams to keep them from sticking. 2. Maybe more meaty chicken pieces in the curry. Some of them were too bony. Also if you can try and keep the chicken bit more moist, especially for the dry chicken dish. Appam although were just right in taste and texture is just not a good idea for a takeout or delivery. You need to have them right off the pan. We did reheat them in the microwave before serving. Overall, good food, a happy tummy with your loved ones is a perfect recipe for one Happy Sunday!! Thank you team Cafe Idli!!! One of my sister’s was missing as she wasn’t in town.. but that gives us just more reason to order from you soon. Best wishes always and keep dishing out the good stuff👍 Apologies, for the picture… that’s the best I could manage before the kids dived in.. This post is taken from Shilpa Tanksale- Rajwade‘s post in Pune Eat Outs.

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It’s time to spread the Christmas cheer with delicious Treats!

PEO Exclusives Dec 10, 2019

Feature Image Credits: Lillicious The festive season is incomplete without friends n’ family, celebrations, traditions, gifts, wines…and delicious Christmas treats, of course! We know you’re busy with the preparations already, and to make it a little easier, here’s a quick glance at the bakers, home-bakers and cafes all set to make your Christmas merrier with their yummy goodies… All your ‘festive must-haves’, right from Cookies to Rum-soaked Cakes, are made with love and care by our fellow #PEOple. Image Credits: Dolche DolcheChristmas Cakes, chocolates, muffins.. Dolche is here to make your ‘sweet’ dreams come true. Vanilla Choco Chips, Dates & Walnuts, Roasted Almonds Choco Chips, Dates and Banana..you know you have got a variety of X-mas cakes to choose from. Pick up phones and place your orders now!Pooja Gore– +91 99213 51147 A Baked AffairBaked Affair brings to you A Baked Christmas with its interesting Christmas hampers that include traditional rum-soaked Christmas cake, White Christmas cake, macarons and much more exclusively for you.Contact Nikita Das on 9561129654 before the goodies fly off her shelves. Image Credits:Neha Varma Neha varma’s creative delights:Homemade Chocolates, Truffles, Cupcakes, Cakes and much more, all your Christmas Treats have been sorted. You just need to hurry up and place your orders soon. Sumedha Desai PatilChristmas is on the way, and so are lip-smacking goodies like chocolates, rose cookies, kulkuls, donuts, muffins and much more by Sumedha Desai Patil. Book your orders now on 9421323121. Image Credits:BakeHouse Goodies BakeHouse Goodies Bakehouse Goodies brings you some great Christmas treats this year…Yule logs, Rum balls, Christmas jar cakes, Christmas Cookies, Christmas Cakes and Chocolates. Contact Tanushree Gogoi on 9819132443 to book your goodies now! LilliciousLillicious is here with its Christmas menu that includes Traditional Fruit Cake loaded with soaked-fruits, mini pies made only with fresh seasonal fruits, Chocolate Cake with Ganache spiked with Kahlua and cookies too.  Connect to Leelavati Sabale on +919822376006 to book your treats. Image Credits: Sorted.Delicatessen Sorted.DelicatessenSorted.Delicatessen brings to you Christmas hampers filled to the brim with cookies, cakes, crackers, granola, chips, butter, gourmet tea blends and a customized set of candles, as well as guilt-free indulgences.To place your order please contact Kunwar on 9764717901. Sunaina Pereira brings to you a home-baked Christmas Menu with delicious goodies right from her traditional English Rum Fruit Cake to the Cranberry and White chocolate cookies. You can reach her on 9764640500 to place your orders.     Image Credits: Bake Pure Bake PureBakePure is here with its healthy bakes including plum cakes, cinnamon rolls, gingerbread cookies and much more. They provide Gluten-free, Vegan, Low carb, low calorie, High protein and Sugarfree bakes too. Contact Megha Agrawal on 9665499888 now! Insatiable temptations by trishaTrishna Punjabi, a home-baker, brings to you cookies, brownies, cupcakes and much more this festive season. To place an order, contact Trishna Punjabi on 8983002700. Image Credits: Couches The Patisserie Couches.. The PatisserieIt’s Couches’s first Christmas and to make it more special, they are here this festive season with some delicious and exciting cakes like Exotic fresh Strawberry Gateaux, Coconut Strawberry Slice and Hazelnut strawberry With Belgian truffle torte.Connect to Anushka Jaju on 7000424471 and get your cakes delivered doorstep! Choco FantasyChristmas is incomplete without sweet treats and Choco Fantasy is here with its chocolate boxes and delicious walnut fudge.Contact Harshita Varma on 9168793030 to grab your treats. Cheers to a wonderful festive season!

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A Winter ‘Saag’a

PEO Exclusives Dec 10, 2019

Feature Image Credits: Pink Turbann Even with the diverse culture in our country, we Indians bond over one thing for sure- Our traditionally rich food. Winter is the time to indulge in the seasonal delicacies and welcoming the season are the Punjabis with their soul-comforting Sarson da Saag and Makke di Roti. Give those dinner cooking sessions a miss, and gorge on this comfort food at these places in Pune. Dilli Chaatt DarbaarImage Credits: Kamlessh Melwani Dilli Chaatt DarbaarTalk about Saag and this is one name that PEOple won’t miss, even in their dreams. Aromatic saag and Makke di Roti with a dollop of makkhan and some jaggery.. we know you’re already drooling.It’s time you leave for Dilli Chaat Darbaar then. You might also want to indulge in their chaats and jalebis.. just saying!Where: Shop 2, Seashell Apartments, Opposite BSNL Telephone Exchange, Narayan Annaji Shinde Road, Salunkhe Vihar Road, Pune Cream craver:Think of cream craver and you’re instantly reminded of their paav bhaaji. The next time you visit this place make a note to try their Sarson da Saag with makke di Roti. Where: Camp: Bund Garden Road, Bootee St, Opposite Dastur Co-Ed High School, Agarkar Nagar, Pune, Maharashtra 411001 Kondhwa:Shop 16, Mandot Towers, Opposite Shanti Nagar Society, Kondhwa, Pune Bebe di RasoiImage Credits: Bebe di Rasoi Bebe Di Rasoi:Moms are all about feeding their kids with makkhan and lots of pyaar, and Bebe is here to bless you with some delicious ‘Ghar ka Khaana’. Next time you pick up your phone to order food, give the saag from ‘Bebe di Rasoi’ a try. Not to miss the sweet handwritten note from Bebe. Deliverying homely experience via Zomato & Swiggy in and around SB Road, Wakad, Amanora and Kalyani Nagar. Shreeji Naan & Paratha: Another place serving this winter delicacy is the Shreeji Naan & Paratha. You might want to give your usual dinner a miss and gorge on the delicious saag with makke di roti here. Where:Pradhikaran, Nigdi, Pimpri-Chinchwad, Maharashtra 411044 DalchiniImage Credits: Dalchini Dalchini:Like every year, Dalchini is here with its Winter Menu, and you must visit this place for a hearty meal of Sarson da saag with makke di roti. Not to forget, they are Friends of PEO.   Where: 3rd Floor, Shri Shankar Bhavan, Paud Road, PuneAaoji Khhaoji:You must’ve heard about aaoji khhaoji for their unique thalis, especially the Bahubali Thali. This place also has become quite a favourite amongst foodies for their sarson da saag and makke di roti, and you must try it too, if you call yourself one. Where:J. M. Road:Laxmi Sadan, 1263, Jangali Maharaj Rd, Opposite Service Petrol Pump, Pune, Maharashtra 411004Bopodi:Shop 31, Raghukul Nagari, Opposite Patil Complex, Ambedkar Chowk, Bopodi, Aundh Road, Pune, Maharashtra 411020 Shahji’s Paratha House Image Credits: Deepika Bhargava Shahji’s Paratha House:Having made a place in the hearts of Punekars with their parathas, this place is all set to serve some delicious Sarson da Saag- Makke di Roti with jaggery, raddish salad and raita.Where: Laxmi Road: 5, Devang Apts, 1036, Laxmi Road, Raviwar Peth, PuneDeccan:The Coronet Hotel, 1205/4, Apte Rd, Deccan Gymkhana, Pune Khalsa Veg:This place needs no introduction for their chaaps and tikkas, and so does their parathas and thalis. This time head to Khalsa Veg for their Sarson da Saag & Makke di Roti to get a taste of North India right here in Pune.Where:Khadki: 491, Elphinston Road, Rajiv Gandhi Chowpati, Khadki Bazar, Pune, Maharashtra 411003Baner: Khalsa Veg, Shop No: 2 Next to Chandrakant Laundry and siddhi dry cleaners Opposite Sautamali temple, Baner Rd, Pune, Maharashtra 411045Kharadi:Near, Shop No. 6, Gracia Opposite Forest County Gate No. 1, Eon Free Zone Rd, Kharadi, Pune, Maharashtra 411014 Lal MirchiImage Credits: Lal Mirchi Lal Mirchi This place has already created a mark with its unmissable kebabs and tandoors. Serving delicious North Indian cuisine, Laal Mirchi is here this winter with sarson da saag n makke di roti. What’s more? They’re Friends of PEO. Where:Shop no 1, Simran Corner, Govind Garden Chowk, near Naturals Ice Cream, Pimple Saudagar, Pune, Maharashtra 41102 Pink Turbann:Not just their chole bhature, but Punekars vouch for their Parathas and chaats too. ‘Sarson da Saag- Makke di Roti’ season is here and next time you’re hungry, head out to this place to have a soul- satisfying meal.Where:No. 20, Tejaswini 1, DP Rd, opposite Medipoint Hospital, Aundh, Pune, Maharashtra 411007 We are already drooling while writing about this winter delicacy and heading out for a yummy dinner of Sarson da Saag and Makke di Roti tonight. It’s time you should too. 🙂

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Effingut’s Secret Soiree- By Shruti Digholkar

PEO Exclusives Dec 9, 2019

Restaurant – EffingutWhat – Revamped Menu TastingWhere – At a Private FarmhouseWhy – Coz they definitely are the KING of good times and they don’t believe in mediocre!How– The Secret Soiree A tasting invite like none other ‘𝓣𝓱𝓮 𝓢𝓮𝓬𝓻𝓮𝓽 𝓢𝓸𝓲𝓻𝓮𝓮 ‘ – all we were told was a time and a date! On the concerned day, we all were asked to wait at Vimannagar, and were told transport has been arranged. Three Innovas arrive ( remember those pressure tests in Masterchef kitchen when three cars arrive! -It was almost the same feeling on reaching the venue.) Meanwhile, the moment those cars took off for the venue, gut feeling intensified – “𝓒𝓪𝓷 𝓽𝓱𝓲𝓼 𝓫𝓮 𝓔𝓯𝓯𝓲𝓷𝓰𝓾𝓽, 𝓷𝓸 𝓸𝓽𝓱𝓮𝓻 𝓹𝓵𝓪𝓬𝓮 𝓭𝓸𝓮𝓼 𝓽𝓱𝓲𝓷𝓰𝓼 𝔀𝓲𝓽𝓱 𝓼𝓾𝓬𝓱 𝓰𝓻𝓪𝓷𝓭𝓮𝓾𝓻! “ Amongst the hawww’s and awww’s for the sprawling property we just entered, we were asked to settle on the table. ( A table with the menu, with whats the secret soiree and personalised tags – on a patio and poolside! ♥️) Gut feeling confirmed “𝓘𝓽 𝓱𝓪𝓼 𝓽𝓸 𝓫𝓮 𝓔𝓯𝓯𝓲𝓷𝓰𝓾𝓽”” aaaand there, the entire team comes out with a SURPRISE and we PEOple were probably excited more than we would be seeing Amitabh Bacchan! This absolutely being the Shahenshah of surprises and why not , Effingut rishtey me toh sabke baap joh lagte hai! What happens when a legendary place decides to re-do the legendary menu – well they better not touch PEO favourites and believe me they haven’t! – you get another LEGENDARY menu, obviously! And we being lucky-or-what- To get a sneak peek into it, when the Effingut culinary team takes the entire pantry to a private farmhouse , an exquisite table hosted by none other than Manu Sir and team personally! My love for Effingut multiplied many times at that very moment – not that it was any lesser! (Since my friends have given up on कुठेतरी नवीन जाऊयात का? 😋) Heres a thing, that conversation when the Manu Sir asked everyone about theirr favourite places to dine in Pune and why & being able to connect on a place where he also routinely calls appams from- it was an experience of a kind- inspiring and humbling at the same time! For me, its these stories around the food I always cherish and thats what PEO has given me – unforgettable experiences and inspiring conversations! ♥️ So coming to food, it was near perfect- whatever amateurs like us had suggestions about, was taken in the consideration like always! Crispy Corn Jhol-Bacon Swirls- Thai Devilled Eggs Crispy corn jhol – Retaining their crispy corn which Im sure most of us have munched on at Effingut, comes back with a 2.0 – more chapata and still cant stop munching on it! Potato skin chips with a wasabi mayo– I mean they have a whole lotta potatoes on the menu now- and these crispy potato chips went perfectly with the dip – another one you couldn’t stop munching on! When you see, bacon swirled around some khari- the result being just as crisp, tasty as you imagine but you definitely cannot imagine the makhani mayo dip – try it to know good it was 😊 Thai devilled egg – devilled eggs with a twist, spicy and to top it with the umami of fish sauce- absolutely lovely ! Spicy Kheema Bunny Chow-Pork Ribs-Lemon Crusted Fish They have also included some of the dishes from the chilli fest they had sometime back and I was really happy to see that guntur chilli chicken make it to the regular menu! The spicy kheema bunny chow from various options in the bunny chow was one of my favorites that night- I finished the entire thing , getting stuffed, not thinking what all was supposed to come after that- but then, perfectly done kheema with a perfectly done bread – whats not to love about it! 🙈 The next ones which came post the kheema bunny chow actually I had no more than a spoonful of it but all I say Prawns laksa will be the next khao suey here for sure – A coconut based curry but spicier and served with noodles- fabulous! Lemon crusted fish – a fried fish fillet served with green garlic pilaf – Fried fish, a hint of parmesan, subtle garlic and rice. Super comfort food 😊Sloppy chicken burger – Really sloppy, really messy, really good! Pork Ribs in classic BBQ sauce, served with potato wedges, classic coleslaw and buttered corn – Just go for this one if nothing. Though I must tell you, slow cooked pork, an option of what sauce and sides you prefer and a choice to spike it up with Old Monk or JD ( Yes,Yes!) Is what’s in store 😋 Tiramisu Tiramisu – Their take on the Italian classic and BRAVO! Sizzling brownie and hazelnut cheesecake has some serious competition now! ♥️ On the whole, the new menu card is very attractive, very organized, has like different sections to choose from, and so many good food options that you are going to be spoilt for choice! 😊(P.S.- Khao Suey, mustard chilli prawns, mutton biryani, butter chicken stays – hushhh! ) Thank you team PEO and team Effingut for this amazing-amazing experience! ♥️ This post is taken from Shruti Digholkar‘s post in Pune Eat Outs.

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Oblique Kitchen- By Shrutika Raikar

PEO Exclusives Dec 4, 2019

Oblique Kitchen Ob’lick’ Kitchen Before you get me wrong, the ‘lick’ here refers to the utterly lick-worthy Mustard Dip served with some heavenly Nachos Crusted Cheesy Chicken Sticks. 😋 Let’s start from the beginning though, shall we? Visit 1 : Crackling Ebi Roll The mood that day wasn’t so great.Not much time till someone asks ‘Isn’t breakfast late’? Running errands since the morning and no time for a bite at all. Plan was of breakfast but add beer to the equation and it magically becomes brunch 😝 Had read about their Kheema Misal Pav here on PEO quite a few times but decided to go for Kheema Pav instead. Kheema Pav :Kheema was good, not much to rave about but boy, oh boy those Pavs 😍Some of the best Pavs in the city imo. Extremely fresh, soft, sweet and buttery. We ordered 2 extra jodis just to eat by themselves. #HighlyRecommendedVegetarians, literally order any other dish that includes Pav and join the club.INR 375/- Crackling Ebi Roll :This was a recommendation from our server. Although, didn’t quite impress. Can give this one a miss.INR 425/- Visit 2 : Went solely for the Kheema Pav. This time, ordered an extra jodi along with the initial order itself. 🙃 Nachos Crusted Cheesy Chicken Sticks Nachos Crusted Cheesy Chicken Sticks :Nachos, cheese, chicken. 😋All of my weaknesses made into a deep fried snack. Served with a Mustard Dip, this one is another dish worth going back for time and again. #MustTryINR 225/- Oblique Kitchen17/1/B, Plot 9, Opposite Moreshwar Sabhagruha, Kothrud, Pune(Lane Opp Subway, Karishma Society) This review is taken from Shrutika Raikar‘s post in Pune Eat Outs.

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Experience Konkan right here in Pune with this Unique Feast Party!

PEO Exclusives Dec 2, 2019
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Moshi Moshi- By Mihir Sukhthankar

PEO Exclusives Nov 28, 2019

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. Veggie Tempura With Spicy Mayo Uramaki 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. The Singapore Noodles 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.

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Vasanu – By Kainaaz Writer Bokdawalla

PEO Exclusives Nov 26, 2019

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.

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Missing homely food? This place in Kothrud has got you covered.

PEO Exclusives Nov 25, 2019

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. Vaishnavi Food CentrePicture Credits: Chaitra Gindi 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. Vaishnavi Food CentrePicture Credits: Chaitra Gindi 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 CentrePicture Credits: Chaitra Gindi Vaishnavi Food Centre 86/1A, Shastri Nagar Road, Shastri Nagar, Kothrud, Pune-38. Time: 8:30 am – 3:30 pm 6 pm- 11 pm

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Offbeat South Indian Places for your weekend plans

PEO Exclusives Nov 22, 2019

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. Mini Pudi IdliPicture Credits: Ruchi Doshi Rana 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. Idiappam with Chicken CurryPicture Credits: Dahlia Lobo 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. Maniraam’s IdliPicture Credits: Brijesh Kunjjier 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. Idli with Chicken CurryPicture Credits: Saili Jahagirdar Mirikar 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 Medu Wada- Sambar- ChutneyPicture Credits: Shyam Sharma Go satiate your South Indian food cravings.. Looking forward to read your reviews on Pune Eat Outs. 🙂

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Dilli Chatt Darbar- By Uday Potdar

PEO Exclusives Nov 18, 2019

CHOLE BHATURE#DilliChattDarbarNIBM 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. BHATURAWhat 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 DARBARShop no.2 , Simran Seashells Society , Nibm Post Office Road , Salunkhe Vihar Society , Pune911944200011am – 11pm This post is taken from Uday Potdar‘s post in Pune Eat Outs.

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Guru Sawant’s Malwan Katta- By Dr Anupam Potdar

PEO Exclusives Nov 13, 2019

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. Prawns Fry 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. Bangda Fry 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 ThaliWhat 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.

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‘Zeta’ by Kartik Ganesh: Post of the Month- August

PEO Exclusives Nov 11, 2019

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. The BCG 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) Ricotta and Spinach Ravioli 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.

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‘Kitchen Cornucopia by Cloves Catering’ by Shruti Digholkar: Post of the Month- October

PEO Exclusives Nov 7, 2019

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! ) Murgh CharghaRumali Wadi 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! Solkadhi 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! Biryani 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.

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Chianti – by Rohit Loya

Tasting Tales Nov 6, 2019

#PEOTasting#PEOLaunch.. Why should Ambani’s and Virushka have all the fun !! Chianti Ristorante Pune (/kiˈænti/) Buon Appetito! Roused from finest Italian artisan food maker, Chianti Ristorante offers an extensive fine dining menu incorporating culinary creativity with exemplary Northern Italian ingredients. Decor: Team Chianti have Put a lot of emphasis on the conviviality of the atmosphere with a traditional (somewhat close to) décor, wood chairs, and a look through the kitchen. This feeling really gives you comfort and the joy of life. Muted lighting, striking vintage photo frames, beautifully patterned Chandeliers, and basic but more Italian style tables and chairs. with a background playing instrumental jazz-funk fusion by Mezzo forte. Food: The Chianti menu offers a wide range of various Italian cuisines; the menu is uncomplicated with a clear section of Pasta, Piatto (Platter), Salads, Pizza’s, Desserts. MAKE YOUR OWN BRUSCHETTA IS SIMPLY SLANTING… GUYS! The movement you settle and place your order, they will offer you a basket of Baguette slices alongside Cherry Tomatoes, Garlic cloves, Basil leaves, Olive oil ( which is available all-time on the table) with these you can make your “Bruschetta” till the time your food arrives on your table. Yes, This is on the House!!. An instruction card is available on tables; you simply have to follow the instruction… It was my first time to attempt Italian Cream Soda with different flavors (Strawberry, Berry, Peach & Classic Vanilla), of which Berry and Classic Vanilla were extraordinary #something#different. After, refreshing taste, we tried there Veg & Non-Veg Piatto(Platters), – Piatto Di Vegetarian (veg platter), Consist of blend Veg Crostini, Bruschetta Pomodoro, Mozzarella Fritter, Fried Arrancinni and tempura fried Veggies, and on the off chance that somebody requests that I pick the best, then I will go with Mozzarella Fritter, Fried Arancini. Flavors of mozzarella (soft, moist texture full of milky flavors) and Arancini (stuffed brimming of flavors and oozing with melted cheddar) take centre stage in this signature creation. – Piatto Di Carne E Pesce (Non-Veg Platter): which comprises, Chicken Crostini, BBQ Chicken, Prawns Aglio, Crispy Calamari and Fried Basa Fish, from this platter I adored almost all items. Each item on the platter compliments each other taste, it was tough for me to choose anyone. After gobbling the Platters in no time we called for the Pasta’s ( PASTA MADE & ROLLED IN HOUSE), they served us “Ravioli Di Spinaci E Ricotta (Veg)” stuffing of Spinach ricotta, It was a complete winning pair of “stuffed Spinach ricotta” and “parmesan Cheese”, this pasta was a perfect cradle for the sauce. Ravioli Di Petto D’ Anatra (Non-Veg): Don’t get confused with Name, it was basically a Non-Veg Pasta dish with a base ingredient as Duck meat. Ravioli loaded down Duck meat, Cheese & Onions and tossed with parsley in cream Sauce (white). The meat was complete tender and fused so much with all flavours one can’t resist. to put it plainly, it was a tantalizing treat that guaranteed to make any food lover drool. Spaghetti Aglio Olio Frutti Di Mare (Non-Veg): Traditional Italian pasta dish from Naples, Spaghetti mixed with seafood, Garlic & Olive oil and Pepperoncino trust me, each selected ingredient contributes to the greatness of the dish #Musttry. Ravioli Di Petto D’ Anatra Ravioli Di Spinaci E Ricotta And then this show stopper show up’s from Pizza Section, – Del Chianti (Non-Veg)- Pollo Alla Griglia (Non-Veg)- Prosciutto Ai Funghi (Non-Veg)All above Pizza’s were HERO’s in itself, each pizza got his own distinct flavors, may it be toppings, Sauces or Seasonings. Del Chianti is was topped with Pesto Chicken, Pollo Alla Griglia was topped with BBQ chicken wherein Prosciutto Ai Funghi was topped with dry-cured ham.Somewhat “Prosciutto Ai Funghi” grab my attention, dry-cured ham thinly sliced and served uncooked which taste, Achtung baby! #HighlyRecommended. Prosciutto Ai Funghi ********** No matter where I have Pizza now, I will be ending up comparing it to Chianti now ********** And ended with Tempting “Dolci Platter”, of which “ Tiramisu” & “Bomba Di Cioccolato” were a culinary masterpiece that intertwines flavor and texture. Dolci Platter Insider Tips: – Whether you are celebrating a romantic evening out, a family gathering, a business luncheon, or any other celebration, Chianti offers fine menu options and a setting suitable for the most discerning tastes. – They have Special Lunch Menu (serve 3 Course), Kids Menu & High Tea, do check for Pricing.. you never know, you may grab a good deal! – Do make a note, they serve there Pizza’s in 8″ & 11″- The ingredients were all fresh and represented the best in Italy. – Almost all types of Pasta are made Rolled in house. Value for Money: The slightly higher pricing was justified by the flavors, quantity and beautiful presentation! So yes, you won’t regret on your spending. This post is taken from Rohit Loya‘s post in Pune Eat Outs.

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‘Malaka Spice, Baner’ by Nitali Tadalkar: Post of the Month – September

PEO Exclusives Nov 6, 2019

Malaka Spice, Baner#friendsofpeo We visited the Baner outlet of Malaka Spice after a long gap this time and were in for a wonderful experience. Since the visit happened during Ganeshotsav, we restricted ourselves to only vegetarian selections from the menu. We ordered some of our favourites from the menu here and also tried a couple of things that we hadn’t tried earlier. Madurasi had a delightfully flavorful broth with pepper, cloves, lemongrass, galangal, bird’s eye chilli and kefir lime and some vegetables. It was perfect to whet the appetite and just what I needed to clear my sinuses on that particular day. Thai Spring Rolls: we had a small portion of these crisp spring rolls, stuffed with minced vegetables and rice noodles; they went well with the peanut sauce served alongside. Lotus Stem Tango: crisp fried lotus stems tossed in a tangy, spicy, sweet sauce. This one was largely polished off by the toddler Lotus Stem Tango Veg Top Hats: A Malaka Spice must have and I don’t remember ever leaving this place without a portion of top hats, but I definitely prefer Chicken Top Hats over the vegetarian version. Ended the meal with a delicious cashew nut and coconut-based Kari Kapitan, paired with Roti Jhala for the adults and steamed rice for the little. Another thing that I noticed on the menu was that they have given recommendations for seafood based on seasonality and time of breeding for different fish species. As someone who is trying to make small attempts at sustainable living, their efforts at helping diners choose right are truly appreciable. They already reduce their carbon footprint by including seasonal food and farm-fresh produce on their menu, and this additional effort towards ocean resources shows their commitment towards the cause. I only wish they also include more diverse options in seafood beyond the limited 5-6 species that I could spot in the menu. Service was impeccable as always. Debashish, our host for the afternoon made some excellent recommendations and was very efficient with the service. He along with the other hostess who helped us getting seated were extremely helpful and co-operative with the child. This post is taken from Nitali Tadkalkar in Pune Eat Outs.

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Salad Grills – By Manasi Naralkar

PEO Exclusives Nov 6, 2019

#manasiVirenReviews #saladGrills #fPEO #weWereInvited #ghaasPhoosJustGotInteresting #deccan #longPostAlert There was a time when having a meal comprising of a ‘salad’ was a privilege reserved for the niche upper class, snobbish women starving themselves, concerned about fitting into their Yves Saint Laurent outfits, or basically people with a ‘chemical locha’ in their वरचा मजला.Yeah, right! Who in their right minds would choose a pile of ghaas phoos over a hearty meal of roti- subzi- dal- rice? And then came Salad Grills…The brainchild of Dr. Suhas Shelke, (who holds a PhD in Molecular chemistry), it quite literally has been balancing the equation between ‘ghaas phoos’ and ‘taste’ since half a decade. Located bang opposite the legendary Bipin snacks (or Sahyadri Hospital) on Karve road, it’s a small place that could easily skip your attention if you’re too busy trying to evade the gang of policemen who stand on the road just outside the outlet, stopping unwary bikers who’ve been flouting the recently upgraded traffic norms (which again, provides a great source of entertainment as you await your salads!) 😉 Parking is a huge concern, primarily because it’s located on the main road (half of which is blocked due to the ongoing metro work).Pro tip: Take a rickshaw/ cab here, or park your car on Prabhat road, opposite Darshan and walk the rest of the way. Salad Grills is a small outlet- there are just four small tables seating 2 each, so at a time, a maximum of eight diners can be seated inside. However, the bulk of their clients are served through delivery portals like Swiggy and Zomato, where they seem to be quite popular, as in the hour and a half that we spent there, we noticed at least 20 delivery executives who’d come to collect their orders. Prof. KM Gokhale, the legendary Sadashiv Pethi chemistry teacher I learnt from, would often say, if you’re good in the chemistry lab, you’d undoubtedly be good in the kitchen! (Which answers all questions regarding Suhas’s recipes!) The decor is vibrant and quirky- has bright greens, reds, yellows and blues- sets the mood right for the riot of colours on your plate. The menu comprises basic and premium salads in vegetarian and chicken options. They also have iced teas in some interesting flavours- with your quintessential lemon and litchi, there’s also pomegranate, apple, and believe it or not- guava and chilli! The latter is absolutely brilliant! Super refreshing, with the unmistakable flavour of ‘tikhat lawlela laal peru’. #mustTryWhat I really appreciated about their iced teas was that they weren’t super- sweet, unlike the ‘machine wale’ or ‘powder wale’ iced teas. They were quite reasonably priced too, at Rs. 65/- a glass. The team at Salad Grills makes their own dressings.. and that’s why each salad is unique.A good salad comprises a good balance between veggies and greens, with dressing in the perfect proportion- which imparts its unique flavour, while, at the same time, doesn’t overpower that of the basic ingredients.The cuts of the vegetables in each salad was different- few were julienned, few cubed or diced. Another thing one often worries about while having salads is the freshness of the ingredients. (I can hear my Mom’s voice in my head, as she’d comment about my Subway obsession in my college days- कधी चिरून ठेवले असेल कुणास ठाऊक!) I didn’t visit the kitchen at Salad Grills, but by some basic tricks of deduction (inspection of the julienned apple slices from all sides- they weren’t browned by oxidation), came to a conclusion that they were freshly chopped! (Elementary, my dear Watson!)Moreover, they do have a good turnover with regards to the delivery portals, so it is unlikely they would be able to store processed ingredients for too long! Viren and Suhas discussed at length about the nuances of salad- making (the former having made them for five years at the PBC kitchen at JW). Suhas’s recipes have greatly evolved over the five years he’s been operational (from Kalyaninagar and now Deccan)- from the initial classic cookbook recipes, to something more suited to the Indian palate, and to take- aways and deliveries… For yes, it’s true, the food trend in Pune hasn’t still evolved to a point when a family plans to go out for a meal, and says ‘Chalo salad khaane jaate hain’! The recent dressings Suhas has introduced includes a creamy tandoor dressing and a dilli masala chatpata dressing- which we would be easily able to identify with! Coming to the salads we tried-Roasted mushroom pasta salad: Al dente fusilli and farfalle, in a bed of roast mushrooms, julienned bell peppers, apples, romane lettuce and raisins with a Balsamic black date vinaigrette dressing- this one was sweetish, but did the job for me! (Yeah, I can’t make a bhaaji without adding sugar in it!) Italian chicken salad: Grilled chicken chunks with julienned bell peppers, apples and zucchini, sliced black olives on a bed of Romane lettuce in a creamy Italian dressing. Asian noodle salad: Tossed noodles in a tangy Asian ginger vinaigrette, with grilled mushrooms, carrots, zucchini, red cabbage and micro- greens with a dash of pepper- I found this one very very different compared to the first one, and was a welcome change in taste! German Chicken salad: This one had tomatoes, lettuce, apples, micro greens and jalapenos with grilled chicken in German yoghurt dressing. The basic salads are priced between Rs. 130/- to 180/-, whereas the premium veg salads start at Rs. 175/-, to a maximum of Rs. 350/- for a premium chicken salad with some specialized ingredients.The portion size is quite enough for a light meal for someone with a decent appetite. They also serve garlic breads- plain, cheese, olive and mushroom. They’re quite decent, though not exceptional. They have recently introduced salad cups- which is more of a light bite for ‘Shaam wali chhoti bhook’ (इति Ankita and Sameer) 😉So these cups are layered with the dressing at the bottom, and the veggies one over the other on the top- enabling one to carry them around without spilling. When you wish to eat it, you just shake it, and have a freshly tossed salad ready!Unique concept, and reasonably priced at Rs. 60- 90/-. Plus, they’re on Friends of PEO!!! The deal includes between 20- 50% off on dine in, and 25% on takeaways!Would surely recommend Salad Grills as a worth- trying place, and a salad as a worth- trying meal for the days when you wanna eat out, but don’t want to regret a pizza!  This post is taken from Manasi Naralkar‘s post in Pune Eat Outs.

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‘Paul John ‘Nirvana’’ by Kartik Ganesh: Post of the Month – August

PEO Exclusives Nov 6, 2019
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Idliwale by Aniruddha Patil

PEO Exclusives Aug 12, 2019

Idliwale , Baner Who travels from VimanNagar in these rains to Balewadi do eat Idli ?? We did and of course there was a reason . This place that opened yesterday , plans to make Idli Great again and give Pune what needs more of . And why not ? The menu has 4 main Dishes .. the place loves you standing and eating ( remember the legendary Bangalore outlets ?) and projects Idlis as not just breakfast and meals as well . Here is what we finished between 2 of us 🙂 1) Kundapur Chicken Curry with Idli – Mildly spiced curry with native spices you would associate with the region and good hint of coriander seeds with perfectly cooked steaming hot chicken curry with Idlis and Radish and Groundnut slaw . 2) Idli Chutney – Rather chutneys . There is a Green Coriander , Daala ( डाळ्या) ,Coconut one like you would get at Brahmins in Bangalore .. they proudly mention it’s inspired . You also have a very Maharashtra inspired Daalya and groundnut one and a third one is a Podi but pumped up version than the texture laden , low on flavors one you will have with Ghee. Not to miss the drops of Curry leaf oil and chilli oil. When was the last time you had idli like this ???? 3) Idli Sambar – Finally well spiced , freshly made without any ready masalas and with a LOT of vegetables Sambar in Pune. Note for me a good sambar is not sweet , spicy or tangy it’s somewhere in the middle with all notes present . 4) Meatball Chettinad Style with Idli – Yo , it’s mutton and idli . Juicy keema balls , almost melt after a few bites in a spicy Chettinad curry is what I call a dream dish :)) please keep that spoon back , use your hands , crush the idlis and let your food fantasies fulfill.. In all these combos , do not miss the Hero ….The Idlis…. Right coarse , non sticky , porous , non dense idilis served hot or warm depending on your choice of combination. Next time….. You think of eating something new …Yet something native , original and comforting … think Idliwale…Do yourself a favor and try it out soon. Location – Near Amar Paradigm, The lane of Patang / 1 BHK Baner – Balewadi

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Level5 Bistro and Bar by Rahul Majumdar

PEO Exclusives Aug 12, 2019

Level 5, Kothrud, Porky awesomeness in K-Town! They say that Pork and Apple is a match made in heaven. Well, Heaven is what I tasted when I dug into the Pork Belly with Apple Sauce at Level 5 Bistro & Bar! PERFECTLY cooked pork belly, with beautifully rendered down fat, served with apple cinnamon sauce, a barbecue sauce and a hot sauce, this pork belly is to DIE for! So soft, you can cut it with a spoon. Yes, I am gushing, coz I week after I tried this at the #foodtasting, I took my family and a couple of other pork-premi friends to eat this again! Giving solid competition to the awesomeness that was the pork belly was the Ham and Cheese Croissant. The Croissant is baked in house, and is airy, flaky, and oooh so buttery – so good that I bought 3 plain croissant to eat on my way home! The Croissant is sliced and stuffed with slices of ham, cheese and a half fried egg, so when you cut into it, the egg oozes out. Bite into it, and you get the buttery crunch of the croissant, followed by the gooey egg and cheese, with the ham nicely rounding off this beautiful meal. Rounding off the trifecta of Pork, were the Pork ribs. Cooked so beautifully, that lifting the rib made the meat fall off! Coated with a spicy african spice rub, the ribs were a stark contrast to the Pork belly. Well, the menu does contain a bunch of other items as well, including the delicious “Mahim Kheema Cutlet” – a very Bombay-ish dish (i wish they served pav with it) and the Asian Mutton Chops – a gorgeous plate of mutton cooked in sweet n spicy sauce. End the meal with the Rum n Raisin ice cream to get a solid hit of Old Monk! Love it!

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Sunday Brunch at Conrad by Shikha Agrawal Bedekar

PEO Exclusives Aug 12, 2019

#ConradSundayBrunch #Surreal #Foodgasm #notareviewbutanexperience 𝐅𝐨𝐫 𝐭𝐡𝐞 𝐒𝐚𝐤𝐞 𝐨𝐟 𝐁𝐫𝐞𝐯𝐢𝐭𝐲: The Sunday brunch at 𝐂𝐨𝐫𝐢𝐚𝐧𝐝𝐞𝐫 𝐊𝐢𝐭𝐜𝐡𝐞𝐧- 𝐂𝐨𝐧𝐫𝐚𝐝 is mind-blowing in truest sense. An extensive mix of Indian, Asian, and Transatlantic menu, this brunch surely qualifies as one of the best brunch buffet spreads in Pune. The desserts are literally the icing on the cake and will satiate your sweet cravings to the tee! Although priced at a steeper range, this brunch is a must-have if you don’t mind spending some extra bucks for phenomenal food! 𝐍𝐨𝐭 𝐬𝐨 𝐜𝐨𝐧𝐜𝐢𝐬𝐞 𝐩𝐚𝐫𝐭, 𝐛𝐞𝐜𝐚𝐮𝐬𝐞 𝐚 𝐬𝐮𝐜𝐜𝐢𝐧𝐜𝐭 𝐫𝐞𝐯𝐢𝐞𝐰 𝐰𝐨𝐧’𝐭 𝐝𝐨 𝐣𝐮𝐬𝐭𝐢𝐜𝐞 𝐭𝐨 𝐭𝐡𝐞 𝐩𝐫𝐨𝐝𝐢𝐠𝐢𝐨𝐮𝐬 𝐞𝐱𝐩𝐞𝐫𝐢𝐞𝐧𝐜𝐞 𝐈’𝐯𝐞 𝐡𝐚𝐝: What is the perfect way to end your weekend? Of late I have discovered that mine is a late Sunday morning followed by a lazy brunch! A huge fan of Anthony Bourdain, it was almost blasphemous of me to attend a brunch since it’s only been a couple of days that he has gone to a better place. No, not because I am mourning incessantly after his demise, but because the man’s thoughts on a Sunday brunch are extensively known. And they are not particularly flattering. Although I read it a long time ago, Bourdain’s “Kitchen Confidential” has had a substantial influence on my culinary habits. The man in his book has emphasized that how Sunday brunches are nothing but a marketing gimmick that the restaurants deploy to recycle their past week’s leftovers and give their B team some kitchen time. Marred by this ideology, I refrained from attending Sunday brunches for almost a better part of my food journey. We’ve all watched Carrie and the Sex and the City girls do their Sunday brunches over Champagne and a bowl of muesli. Maybe an exorbitant breakfast once a week gives us a taste of that allure and makes our lives a little less humdrum than they might really be. Precisely for the same reason, a part in me always wanted to break the shackles and try brunching with an open mind. And boy was I glad that I took the leap of faith and decided to join my husband and a friend couple for the posh and eclectic Sunday brunch at Coriander Kitchen-Conrad. The moment you enter the buffet lounge you are greeted with the choicest of desserts arranged exquisitely to entice and congratulate you on deciding to embark the remarkable gastronomical expedition. It’s almost phantasmagoric to find yourself surrounded with cakes, strudels, pies, pastries, chocolate delicacies, cheesecakes, Indian sweets, puddings, brownies, and the works. The sight surely reminded me of my childhood dream of being on a dessert mountain and gorging on the delicious sweets to my heart’s content. The fairy tale continues to some of the most striking delicacies you can fathom: exotic cheeses, assorted cold cuts, scrumptious sea-food, the ubiquitous but delicious breakfast items, live pastas and pizzas, the ever-present chaat items, assortment of sides like papads, pickels, and condiments, the worthiest of Asian fare, the multifarious hors d’oeuvres, the delectable main course, the most potent of alcoholic and non-alcoholic beverages, the artistically expurgated and adorned fruits, the salubrious salads, the decadent desserts, one-pot-meals such as ratatouille, biryanis, baked vegetables, and so on. In past I’ve experienced that things that are vastly imposing are seldom inviting. But not with this spread! Each item is presented beautifully.. .so enthralling that it becomes almost sacrosanct and inviolable. But then sense prevails and when the reverie is broken you do nothing but keep on stuffing your mouth with more and more food. My top choices: 1: Red Wine Poached Pears with Mascarpone and Candied Walnuts: red wine poached pears with, rosemary, sweet honey mascarpone, and a sweet crunchy walnut on top. 2. Crab meat Salad: Most often the crab meat salad you get is of imitation crab meat. That is a small white fish pulverized, shaped, and cured to represent the real deal. Not this one though! Sumptuous to the core! 3. Litchi Basil and Ginger Ravioli: This one is the show-stopper. A truly eccentric combination of litchi permeated with basil leaves and ginger strands. All the flavours blend congruously to create a party in your mouth. 4. The Chocolate Truffle Cake: Adore Chocolate? Then this luxurious, rich, and creamy chocolate truffle cake is for you. With a bittersweet chocolate ganache filling, this truly is an indulgence you shouldn’t miss! 5. Pistachio Chicken Terrine with Beetroot Glaze: A great and simple dish! It is perfect to change your palate considering all the other rich fare going around. 6. Prawns Cocktail: A classic never goes out of fashion! There is a strange comfort in eating prawns in a glass bowl on a bed of lettuce and tossed in with some mayonnaise and pepper. A winner all the way. 7. The lobster preparation: Forgot the name coz by the time I had it, I was surely high on food. A sure try preparation, the lobster was cooked and seasoned perfectly. It’s almost improbable that you will be able to taste each and every item on the spread in one go. At that moment like a sudden epiphany I could make sense of the famous song by Paul Kelly “keep on coming back for more”. There is no way that you have tasted this epic spread once and you won’t desire to come back for more. I remember watching an episode of “No Reservations” featuring “El Bulli”. In that episode Anthony Bourdain uttered a now very famous line: “I like being wrong about things”. I truly believe that the Sunday brunch at Conrad has the potential to annihilate Bourdain’s ideology for Sunday brunches.

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Tales & Spirits Hunter’s Bistro by Dr. Anupam Potdar

Tasting Tales Aug 12, 2019

Tales & Spirits is a pretty iconic restaurant on SB road, but one I’ve never visited. But when I got news that they have started a branch in Balewadi and they are also gonna be serving non-veg, I got really excited. The place is really pretty, and has a great vibe! It’s perfect to spend a whole Sunday afternoon sipping drinks, having some delicious food and chilling with your friends and family. Drinks – We had white and red wine Sangrias and they were superb. Really refreshing, fruity and perfect. Strong enough for a little high but not too strong to get you drunk out of your mind! Starters – We let the Captain suggest food for us and I must say he knocked it out of the park. The Roti pe Boti was the top of the bunch. Super juicy flavourful mutton on a crisp smokey mini roti. Perfect combination of spice flavours and crispy, juicy textures. The Ocean Crumbed Prawns were super crisp and the prawns were fresh and succulent. Really tasty dish, perfect with some drinks! The Puneri Tangdi Chicken was another hit. Spicy and flavourful chicken legs, perfectly tandoored on a base of spicy, garlicy thecha! The combination was amazing. The Glazed Pork Ribs were nice, but I was expecting a much more intense, caramelised – smokey flavour as well as a bit more spice. The Surmai Fish Angara too was a spicy marinade and it was well cooked, but the marination just hadn’t penetrated the inside of the flesh. It needed more flavour as well, as it just tasted spicy. These 2 dishes need some improvement. Mains – The mains were to die for! I wasn’t expecting the Indian food to be this good here. I was super impressed. The Nalli Nihari made me go cross-eyed for a while! The mutton was just fall off the bone and super moist. The curry was just perfect. Mild but full of whole spices, rich with loads of ghee flavour. The Roti was perfect too. Malabar Prawn curry was another gem! Perfect coconut based curry absolutely loaded with South Indian flavours of curry leaves, pepper and turmeric! A slight hit of spice and superb soothing flavour of coconut with fresh plump prawns. A masterpiece! Sali Ma Marghi – A classic Parsi chicken curry. Mild and flavourful brown curry topped with crispy potato crisps and juicy chicken served with traditional brown rice! Really soul satisfying! Mutton Pot Biryani – Arrived smoking with a piece of hot charcoal with ghee on it to give a wonderful aroma! The pot is opened and the fragrance of whole spices and ghee envelops you! The biryani is really good! Mild, with just the right amount of masala loaded with ghee! The mutton is perfectly cooked, juicy, succulent and on bone, as it should be Desserts – If we were impressed with food, the desserts basically decided to slap us silly with excellence! The desserts look so pretty! Literally like a piece of art! You don’t feel like eating it and biting into that perfection! The Purple Ombre looked like something the Queen is served on special occasions! A multi layered masterpiece. The base is roasted almond, nutella and corn flakes making it crunchy. Then come layers of white chocolate citrus mousse (orange flavour), then purple sponge, followed by dark chocolate nutella mousse, purple sponge and then white chocolate red currant mousse. Finally topped off by vanilla purple cream! There were some intricate caramel tuiles everywhere in the cake and on top as well! The combination of these complex flavours is just incredible and the cake is as soft as a feather! You can’t get more exquisite than this! We also had some Rose and Nutella Macarons! Crisp and delicate with amazing flavour, quite sweet though. Verdict – Tale’s & Spirits Hunter’s Bistro has become on of my favourite places near High-Street. Really pretty, great music and chilled out vibe, with excellent food and service. Loved it!

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Malaka Chef’s Table – by Shruti Digholkar

Tasting Tales Apr 4, 2019

“That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund” Anthony Bourdain When asked on the forum what would take the Pune food scene to another level-I knew it- it was educating the masses (coz I know what I am expecting and I’m definitely one amongst them!) about new food culture, cuisines & ingredients and at the same time giving importance to local produce and cuisine- which won me a place at this special PEO chefs table at Malaka Spice!  The first event where I actually enjoyed food and not clicked any esthetic pictures! The first one where bossman of Malaka Spice taught us to use chopsticks in 25 seconds, the first one where I knew Malaka Spice was way beyond top hats and thai thigh, the first one where I overcame my fear of Japanese food and the first one which I shall remember fondly!  Right in front of the chef, a special table for us, the PEOple, mesmerized by stories by Praful Chandawarkar and Chef Vikram,Chef Shatrugan! (overcoming my obsession with Instagram stories of Japanese food and actually experiencing it!)  Trying out smoked eel to raw salmon n tuna, doing my homework with sushi, sashimi, nigiri so I’m not the odd man out, to actually making one- if thats what Pune’s first Chefs Table was about to wanting for more- everything that day was an experience to last a lifetime! Being an introvert that I’m and still people trying to strike a conversation, to the servers filling up Sake (fermented rice wine) and craft beer and wanting to grasp all the knowledge which you ACTUALLY had to pay so much for….Personal favorites – Absolutely the sushi, nigiri(specifically the flavour of fish eggs in the nigiri – Citrusy burst for me! ) and the sashimi (i admit it shall take time for me to adapt to the raw fish), the ramen (chicken for me, first time with chopsticks! ) and the locally produced guava cheesecake to the best Japanese chocolate truffle ever ( with a wasabi punch) ! Special mention to the palate cleanser pickled ginger which I savoured like a dish! Aniruddha Patil, I can guess whats coming for Pune and all I can say is, they don’t absolutely have a clue- gone are the days of tasting and #iwasinvited… Welcome, #thechefstable! This article is taken from Shruti Digholkar‘s post in Pune Eat Outs.

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Zeta – by Sayali Yevale-Raundal

Tasting Tales Apr 4, 2019

Zeta, eat all dayHyatt Regency When was the last time it is happened to you that you devoured a huge spread and couldn’t decide which dish was the best or where you feel there is not a single dish in which you could point out a fault or room for improvement. Well, happened to me last week at Women’s day special #peotastingtable . When everything is executed with so much of love, putting all the efforts to every possible small aspect, lot of thoughts, after bunch of trials from hotel staff to commoners, some eliminations and then zeroing down from 240 to 60 dishes, with that final marvelous menu- it is bound to happen!! This is a tale about ZETA ; the very first non speciality restaurant in a 5 star hotel which promises to be your go to restaurant and not just an occasional one, without burning hole to your pocket. Rates are almost same as any standalone restaurant. • Zeta has something amazing to offer for each n every person.Menu that ranges from salads or superbowls, parsi style prawns to calicut style calamari, zucchini canneloni to bbq pork belly, asparagus tacos to tenderloin steak. And not to forget their inhouse baked bread n dips, beetroot hummus and avacado hummus to start the meal with. • Inspired from cuisines around different parts of world.Menu which is inspired by different cuisines around the world yet feel very own to Indian palate. And yes, every dish has a unique inspiration story. Say for example- their take on bcg( butter chilli garlic) is altogether next level! Filo pastry baked brie with a hint of chilli served with raw papaya relish(which is inspired from bangali panchforan peper dom). Or consider that creamy cauliflower soup – their take on french veloute. That twist with andhra ghee roasted cauliflower just elavated flavors! Or that barbequed pork belly served with japanese style riceOr those crispy aspagarus fried in japanese style placed on quinoa flour tacos with Mediterranean dips. Got the drift what I am talking about!? • You experience perfect balance of flavours.That spiciness of parsi style prawns is blalanced by pairing up with multigran cheesy pao and mango relish- deadly combination! Then there was that parchament baked salmon with not so bold flavours of truffle beautifully complemented by saucy mushrooms. • Some comfort food for soul always does the magic.Because everyone loved their choice of meat yet plate of Zucchini canneloni and Ricotta spinach ravioli disappeared in seconds, faster than any other dish. Not to underestimate humble chicken which shined like a star. Devil’s grilled chicken served with chicken hummus n caramalised onions is definetely must have! • And there is also a treat to your sweet tooth! Because confused kid in you couldn’t decide your favourite pick from desserts and kept on taking a spoonful alternatively from gooey chocolate mousse topped up with marshmallows, banoffee pie and tiramisu and definitely brought smiles on the faces present there. Look at those cute happiness jars. Zeta succeeded to what they promised- bringing smiles! People, don’t miss to visit this happy place 😊 Thank you PEO, Aniruddha, team Zeta , Chef Anirban Dasgupta and Chef Rohit for lovely memorable evening and making Women’s day special. This article is taken from Sayali Yevale-Raundal‎ post in Pune Eat Outs.

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Savya Rasa – by Vijay Jadhav

Tasting Tales Apr 4, 2019

Savya Rasa is named among “Conde Nast Top 50 Restaurants in India”.Located in 1st Lane Of KP one of fine-dine which serves authentic South Indian : Kannadiga, Andhra, Tamilian and Kerala cuisine. Ambience is artistic: you will feel like you are in typical ancestral home found in southern India (more precise kerala ) with traditional decor & painting. PEO Menu has an enticing selection of dishes and I was curious to visit this place since it was added as #FriendsofPEO. We opt for non-vegetarian unlimited food from #PEOMenu, Our Meal started with – bang amazing “Rassam” , followed by Papadam which were served as accompaniments. Uppu Kari : Die for ❤Chettinad style #MuttonFry : loved the way they cooked meat juicy/tender. First Bite and it brought a big smile : #OneofFantastic starters that I had in recent times. Anjal Rava Fry Crispy Mangalorean Style #SurmaiFry – was well marinated with subtle flavors ( checkout pic for color and marination ) Squeezing some lemon + chutney on the side : it was just #WOW..!!!! Pallipalayam Korhi (“Pallipalayam” small village which is know for #ChickenFry,)Pan Fried chicken in special masala was truly magical. In drinks I tried : – Vasantha Neer: Coconut based mocktail with hints of mint and lemon. In Mains : – Kori Gassi with Neer Dosa #MangaloreanChickenCurry made in Coconut milk + curry leaves + spices was much thicker then One I had tried so far and tasted #amazing. – Bun Parotta with Pollachi Kari Kuzhambu Village Style #MuttonCurry made in drumsticks and Brinjal was #StarOfMeal: lovely flavour and succulent meat.It is said that : in villages they add vegetables to meat curry to increase quantity ,actually adding vegetables changed flavors and I Just loved them : too good. Thalassery Meen Biryani (#KeralaFishBiryani) with Coconut chutney and dates pickle Being fan of Biryani I cant think of having biryani other than mutton so I had very low expectations from this.This was North Keralite ( Thalassery) style Muslim Dum Biryani cooked in Kaima Rice (Short grain instead of Basmati rice so that spices/masala can penetrate into rice ) Loved tha aroma – just #Brilliant. Every dish had some special touch like :– Cashew nuts in Mutton Fry– Fresh coconut chips/slivers in Chicken Fry – Thick Kori Gassi and noticeable mustard seeds – Dates pickle with Biryani and so on..!!! To end we tried “Desserts Trio” : – Elaneer Payasam (Tender Coconut Kheer)– Kavuni Arisi Halwa (Black Rice Halwa) – Karupatti Halwa (palm jaggery and rice flour similar to fudge with loads of ghee) We repeated order of Payasam, Payasam, Payasam and Karupatti Halwa both were #outstanding Overall : A Must Visit place for foodie to savor and learn about south Indian cuisine. Price : Check Attached PIC for PEO Offer Rs 749/1049 for unlimited menu. After looking at menu I’m sure that PEO offer is #Grab-A-Deal bcoz same meal will cost at least 5/6k in À-la carte option. This article is taken from Vijay Jadhav‘s post in Pune Eat Outs.