Delicious Dining in Pune

A Delicious Maharashtrian Thali in Pune

PUNERI MAHARASHTRIAN FEAST AT SHREYAS SIDDHI

By 

VIKRAM KARVE

 

 

 

On the 30^th of May, a Sunday, we celebrated our 28th Wedding Anniversary, and celebrated it with a sumptuous family meal, as always, for the past few years, with a hearty delicious pure vegetarian Maharashtrian Thali at Shreyas Siddhi, the airconditioned swanky branch of the original Shreyas on Apte Road near Deccan Gymkhana in Pune.

If you are a true-blue Punekar, I am sure you know all about Shreyas and have savoured the delicious dining experience I am about to describe.

Nowadays, I prefer their branch called Shreyas Siddhi near Swar Gate on Satara Road not only due to its proximity to my home but mainly because of the excellent ambience which facilitates relaxed fulfilling family dining in cool comfort.  

One of my notable marital achievements is that I have managed to transform my darling wife into an avid [or should I say voracious] foodie. Now this is quite a remarkable feat considering that she hardly ever ate anything or never even noticed what she was eating when we first met…in fact earlier she used to eat to survive, now saying that she lives to eat maybe “in extremis” but she certainly has developed a penchant for good food and relishes a tasty hearty meal.
  

Outside the restaurant, in the covered patio, hungry patrons wait patiently for their turn. Maybe they want to make you wait for your food and help build up an appetite and they believe in the adage that if you truly want to enjoy good food you must build up an appetite for it.

The moment you enter the cool confines of Shreyas Siddhi you are greeted by the glorious spectacle of devoted foodies enjoying their food with rapt attention and divine expressions of satiation.

You are guided to a table and you sit down. There is already a sparkling clean taat with vatis in front of you. There is no menu card and no need for you to waste your time and effort wondering what to order. The waiters will immediately start serving and filling up your plate. You go to Shreyas to eat their delectable and matchless thali, and if you so desire, you can have a sweet dish like Gulab Jam, Modak, Fruit Salad, Basundi, Aamras or Amrakhand to accompany.

 

The fare varies, and on our latest visit for lunch this Sunday, there was the inimitable ambrosial Aloo Chi Bhaji, excellent Matki Usal, Soothing Soul Kadhi, delicious Umti, zesty Batata Bhaji, Soft melt-in-the-mouth Surali Chya Wadya, Soft Chappaties, Puris, Veg Pulao, Rice with Waran and a liberal topping of pure ghee, Rich Masale Bhat, and the usual Koshimbir, Chutney, Papad, with cool refreshing taak (buttermilk) to wash down the meal.

My darling wife relished her mandatory steamed ukdi cha modak with pure ghee and my son polished off a lip smacking basundi - I tasted both - simply superb!

You can eat to your heart's content – “annapurna” as they say – as all the dishes, everything, is unlimited. And as a grand finale to the fulfilling meal they serve a very refreshing Vida (paan) to enhance the intoxicating sensation you will feel after relishing this magnificent meal.

Did I say “intoxication”?

Yes… intoxication…not the alcoholic kind, but non-alcoholic intoxication at its best. If you truly want to savor this delicious pure vegetarian cuisine, you must build up an appetite for it, and don’t make the mistake of ruining your experience by having a pre-meal appertif before you start off for the place. I think that’s true for all gourmet food, isn't it…?

 

I will not try and describe the delicious dishes. I cannot. Words fail me to recreate the pristine impeccable flavors, aromas, textures and tastes. It’s unmatched delectable top-quality authentic Puneri Maharashtrian cuisine at its best. It’s an “unlimited” meal and you can feast and satiate yourself to your heart’s content.

 

If you are in Pune, or the next time you visit Pune, have a delicious unforgettable meal at Shreyas. It is truly value for money authentic cuisine, a hundred and forty rupees for a thali (they give a discount for senior citizens too). Do have a meal at Shreyas. You will carry with you mouthwatering memories of the delightful feast for a long long time.

 

 

VIKRAM KARVE

Copyright © Vikram Karve 2010

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

If you are interested in Good Food and believe in the adage: There is no greater love than the love of eating then I am sure you will like my foodie adventures book  Appetite for a Stroll

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vikramkarve@sify.com

APPETITE FOR A STROLL Food for the Soul

If the aroma of good food brings a smile to your face and lightens up your mood,then Vikram Karve's Appetite for a Soul is your best bet. As the author travels through the streets of Mumbai, Pune and other cities in search of good food, he shares his invigorating experience of food hunting and learning new recipes

. His explorations lead him to some of the rarest cuisines and authentic rustic preparations.

Going by the mantra "there is no love greater than the love of eating", his writings could transform any lay man into a delightful food connoisseur. His experiments with recipes, reviews of some of the oldest restaurants and mouth-watering description of dishes would mark an everlasting image in the minds of the reader.

"Good food must be savoured delicately, slowly, attentively and respectfully, in a befitting manner, with finesse and technique, with relish and appreciation and you will experience true gustatory delight. That's essence of the Art of Eating." 

An excerpt from book Appetite for a Stroll by Vikram Karve 

Some may feel that it's a wrong idea to live for eating, but writer Vikram Karve has a different theory to offer. "Eating is not just making yourself not-hungry. It is about filling your appetite by having a soul-satisfying tasty food," feels Karve, who follows his appetite rather than following the clock for eating.

Given his taste for rich and spicy food, Karve is often asked about the health aspects of indulging his cravings. "Why neglect the soul while we do so much so for our bodies? I feel, while exercise is good for a healthy body, good and tasty food is neccesary for the soul. So we must strike a balance. I eat good food and I burn it out by walking and exercising. I don't believe in multi- tasking when it comes to food. That is, when I eat, I just think of the food and the taste, and when I m working out, I just think of my health." 

Speaking about the book that features food joints and eateries in Pune, Karve says that the city offers a lot to food lovers. "In the 1960s food was quite well defined in Pune. While city area like Peths offered typical Mahastrian fare, the Camp and nearby areas offered Chinese and Iranian food. But now, as Pune takes a turn towards becoming a metro, the boundaries have blended and disappeared. We get the same menu everywhere. However, a few old eateries still promise that same flavour which we relished in that era," recalls Karve.

A teacher by profession, Karve has penned many books and short stories. But the love for good food brought him to share his experience in an entertaining way and at the same time making it informative for people, who can enjoy good food. "The objective behind my writing is infotainment. So that I can not only help people locate the once-famous eateries but also help them realise the importance of good food." 

While Karve believes in having wholesome food, he at times, doesn't mind pampering his taste buds with a bite of junk food too. "Bhel is the specialty of Pune. It could be rightly called as the signature dish of the city. While the new populace of the city goes for big restaurants, they might give it a thought to try Pune's all time favourite bhels like - Kalpana Bhel at Saras Bagh, Canal Bhel near Prabhat Road or Kalyam Bhel," he says. 

As Karve savours every bite of food offered by eateries all over the city, he, like any other son, loves the menu from his mother's kitchen. "I just love the aaloochi bhaji and masale bhaat that my mother prepares. And my love for good food helps me relish every grain," says Karve. 

When asked, if he enjoys cooking as much as eating, he says, "When I got married, one could see more of me, than my wife, in kitchen. But over the years, I have successfully turned my wife into a foodie and we both enjoy food together, be it simple ghar ka khana or a regional delicacy. My wife is good at cooking vegetarian food, while I feel biryani is my forte." 

After a great response for Appetite for a Stroll, Karve plans to write more on food and then perhaps also try his hand at writing on other topics. Guess, variety is the spice of life, especially for such a devoted foodie. 

Appetite for a Stroll covers Vikram Karve's explorations, eating and foodwalking experiences coupled with vivid photographs and features that are sure to heighten the appetite of readers. His passion and love towards food takes a new dimension that will not only create a niche for himself but also pave way for his fellow foodies.

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm


http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

Blue Nile

BLUE NILE

[Foodie Memories]

By

VIKRAM KARVE




My darling “foodie” sister suddenly lands up in the evening from Mumbai and commands, “Let’s go to Blue Nile!”

“You sure?” I ask, a bit incredulous.

“Yes,” she says peremptorily, “I’m in a mood for a nostalgic Biryani!”

And soon we are sitting in Blue Nile – a quaint, old-world, down-to-earth, high turnover, no-frills, old-world "heritage" eatery of Pune located near the GPO opposite the Nucleus Mall. This is no fancy restaurant for stylish gourmet dining in air-conditioned comfort, soothing tranquility and refined classy ambiance. Blue Nile is certainly not the ideal place for a discreet tête-à-tête meal or a romantic candle-light dinner. The moment you enter your nostrils may experience wafts of “aromatic pleasures” of the overpowering “mughlai fragrance” emanating from the open kitchen in front of you – so be prepared for a quick, hot, sweaty, hustle and bustle meal amidst din and hullabaloo.

There is no bar – that’s good – for they focus on the food, and the tipsy types come in only late at night. And you’ll always find an assorted crowd, students, office-goers, travelers, a sprinkling of families, foodies, young and old – and you will notice almost all of them gorging into a plate of Blue Nile Biryani. There are two halls and they have put the molded chairs and tables in the corridor too, maybe for the late night crowd, where we found onions being peeled. It’s quite a large place with a canteen-like atmosphere – a place for quick businesslike eating – not a place to hang out.

We order – a Mutton Biryani for me and, surprisingly, my sister orders a Chicken Biryani. I look at her in disbelief – “I’m off red meat,” she says.

Sad. Real sad! A pity. Chicken is ubiquitously boring – it’s put on the menu for those masquerading as non-vegetarians and those who don’t know what to eat.

And tell me, Dear Reader, tell me, doesn’t the word “Biryani” imply Goat Mutton? Can there be such a thing as Chicken Biryani, Fish Biryani or, just imagine, Veg Biryani?

Think about it. Just think about it. And while you think I’ll eat!

The food arrives in a jiffy – dumped matter-of-factly on the table with a few onion rings.

I feast my eyes hungrily at the tempting dish of Mutton Biryani in front of me, my mouth waters, I dig in, pick out a piece of mutton, pop it on my tongue, close my mouth and my eyes, focus my senses inwards, press the soft, tender, succulent well-cooked meat between my tongue and palate, gently roll it all over, imbibing the heavenly flavours as the mutton releases its delicious juices, then a delicate squeeze, a gentle bite, allowing the scrumptious meat to dissolve, savour the delicious taste and appetizing aroma, as the medley of flavours permeate deep within me.

On first impressions, how do you judge a Biryani? There are four tests.

First I try the “spread test”. I pick a little Biryani in my fingers and sprinkle it on the side dish. The grains of rice must not stick together but remain separate. The pieces of meat too must be succulent, clear and dry, not greasy.

The Blue Nile Biryani passes the “spread test” – not ten out of ten, maybe eight out of ten.

Then I lift the plate and smell the pieces of meat. The Biryani must be pleasantly aromatic [the sweetish fragrance and appetizing aroma of marinated spices] – not sharp or piquant. Again, it’s eight on ten. The Biryani has passed the “aroma test” with flying colours!

I taste the mutton – it’s excellent, succulent, superb – a perfect ten on ten! I roll some rice on my tongue – a wee bit too spicy, the slight hint of greasy aftertaste – maybe eight on ten. Overall nine on ten in the “taste test”!

A Perfect Biryani? Let me see! The fourth and final test! The “Potato Test”.

I search for the potato. The potatoes must taste as well as the meat – that is a hallmark of a good Biryani. I search for the potato. The potatoes must taste as well as the meat – that is a hallmark of a good Biryani. I dig deep, search – there is no potato. Just imagine – a Biryani without a potato! Can there be a perfect Biryani without a potato which tastes as delicious as the mutton?

My sister forces me to taste the Chicken Biryani. I wish I hadn’t – the chicken is quite tasteless with a sour tinge; certainly not well marinated, maybe they use a common stock of pre-boiled chicken for all the dishes.

Dear fellow Foodie – that’s my assessment of the famous Blue Nile Biryani – a fine deliciously tasty wholesome Mutton Biryani, maybe not “perfect” connoisseur cuisine, but certainly a trencherman’s delight.

And the Chicken “Biryani”? Well it’s quite run-of-the-mill. Nothing special at all.

You will find all the usual fare to fill up the menu card at Blue Nile. Like every restaurant Blue Nile has its own version of the ubiquitous “Chinese” Chopsueys and Hakka Noodles and a few “Standard” vegetarian dishes, besides tea, soft drinks, jelly, caramel custard, shakes and ice cream.

Dear Reader, please don’t experiment. Remember the “signature dish” of Blue Nile is Biryani, so when you go to Blue Nile make sure your relish their inimitable Mutton Biryani. At a hundred and twenty bucks, it’s reasonably priced, certainly value for money.

Blue Nile is simple, no nonsense, unpretentious, high turnover eatery focusing on food with a down-to-earth, commonplace, earthy atmosphere – a place for the gluttonous trencherman, certainly not for the refined epicure. If you are one of those high-falutin, snooty gourmets finicky about suave ambiance, classy dining, elegant décor et al, try the Blue Nile Take Away – their “parcel” service is so fast that you’ll have your food parcel in your hand almost the moment you place your order.

Dear Punekars – can someone please tell me where I can relish a “perfect biryani” in Pune.

By the way, can someone please tell me the difference between a Biryani and a Pulao?

Of course, I know the answer – just trying to cross-check!

Happy Eating!


VIKRAM KARVE

Copyright © Vikram Karve 2008
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

LAMINGTON IN PUNE - Foodie Memories

PUNE NOSTALGIC FOODIE MEMORIES

LAMINGTON

By

VIKRAM KARVE


When I lived near Aundh, in the evenings I often used go for a walk on Aundh Road from Bremen Chowk towards the railway line at Khadki. It is one of the best places to walk in Pune, wide roads with plenty of greenery and foliage on both sides.

Of course, Girinagar, where I live now, is a fantastic pristine verdant walkers' paradise, where you can rinse and invigorate your lungs with pure cool refreshing unpolluted air; but then it's far far away from the chaotic polluted noisy concrete jungle of Pune!

But one thing is for sure. While you can rinse your olfactory senses to your heart’s content with the wonderful pure air, you can’t relish a delicious Lamington and indulge your epicurean gourmand desires on your evening walks out here.

back then, in my memorable days in Aundh, on my way back to my erstwhile home near the banks of the Mula River, I would treat myself with a Lamington at the Spicer College Bakery Shop.

Let me close my eyes, transport myself to the glorious past, stop at Spicer College Bakery on my evening walk, buy a lamington and delicately place the soft delicacy between my lips, press and squeeze a piece of the wonderful stuff on my tongue, focus inwards, enhance the sensitivity of my gustatory senses in order to amplify the experience of supreme bliss as the Lamington melts in my mouth and the chocolatty-coconutty luscious syrupy sweetness permeates into me.

A Lamington is a delicious cube of sponge cake, dipped in melted chocolate and sugar and coated in desiccated coconut.

They originated in Australia around 1898 in what later became the state of Queensland. Whilst the origin of the name for the Lamington cannot be accurately established, there are several theories.

Lamingtons are most likely named after Charles Baillie, 2nd Baron Lamington, who served as Governor of Queensland from 1896 to 1901. However, the precise reasoning behind this is not known, and stories vary.

According to one account, the dessert resembled the homburg hats favoured by Lord Lamington.

Another apocryphal tale tells of a banquet in Cloncurry during which the governor accidentally dropped a block of sponge cake into a dish of gravy, and then threw it over his shoulder, causing it to land in a bowl of desiccated coconut or peanut butter. A diner thought of replacing the gravy with chocolate and thus created the lamington as we know it today.

Ironically, Lord Lamington was known to have hated the dessert that had been named in his honour, once referring to them as "those bloody poofy woolly biscuits".

Another theory is that they were named after Lady Lamington, the wife of the Governor.The Spicer College Bakery Lamington is my favourite – and can you imagine it costs just Eight Rupees [that’s five Lamingtons for a Dollar, for those who think in Dollars!].

The chocolate icing keeps the cake moist. The desiccated coconut protects it from drying out in the hot climate. And it’s quite a juicy generous lip-smacking treat!

The Spicer College Bakery in Pune serves a variety of healthy goodies like carrot cake, nut cake, doughnuts, samosas, soy patties, soya milk; but, for me, it’s always my all time favourite, the inimitable yummy succulent Lamington!

Tell me, Dear Fellow Foodies, have you tasted a Lamington, in Pune or elsewhere?

If so, do tell us all about it.

If not, enjoy one the next time you are in Pune and give me your feedback.



VIKRAM KARVE


vikramkarve@sify.com

http://vikramkarve.sulekha.com

http://www.ryze.com/go/karve

http://www.linkedin.com/in/karve

The Art of Amrutatulya Tea - Pune Style

THE ART OF AMRUTATULYA TEA – PUNE STYLE

By

VIKRAM KARVE



When I was a small boy in the nineteen sixties Pune was a “Tea Town”. Everyone drank tea and all over the town there were chiefly two types of tea for the laidback discerning gourmet Punekar to relish – AMRUT TULYA CHAHA at the ubiquitous Amrut-tulya Tea Shops in every nook and corner of Pune, and the peerless IRANI CHAI served by the numerous Irani Restaurants all over Pune City and Camp like Café Naaz, Lucky, Good Luck, Volga etc.

Amrut means Nectar, and Tulya means Comparable, so “Amrut Tulya” means “Comparable to Nectar” and indeed, true to its name, Amrut-Tulya Tea is comparable to nectar – sweet, ambrosial, like the elixir of life! Amrut Tulya Chaha is not brewed in the traditional Tea service style – the tea is “cooked” in front of you.

Come, my dear Tea Lover, let me tell you how to make Amrut Tulya Chaha - The Art of Tea – Pune Style.


Assemble the following Ingredients for Two cups of Amrut Tulya Tea “Special Chaha”

Assam CTC Tea or, if you live in Pune, get the famous CTC+OP “Family Mixture” Tea Powder from your favourite “Tea Depot” in the heart of Pune City.
[By the way, the acronyms are: CTC – Crush, Tear, Curl; OP – Orange Pekoe; BOP – Broken Orange Pekoe].

Full Cream Buffalo Milk [I like Chitale’s]

Fresh Water

Sugar

Fresh Ginger Crushed [Better still you can crush the juicy fresh ginger with the chimta directly in the water-milk concoction to let the ginger juices flow out and blend in smoothly]

Cardamom – peel, crush and powder the pods


[NB – Amrut Tulya Tea is not your traditional Masala Chai so please don’t add any Tea Masalas or spices like clove, cinnamon, black peppercorns or herbs like gavati chaha (lemon grass?), tulsi leaves etc. and neither is it the “khada chamach” or “cutting” Chai so please don’t boil away to glory – remember, you must achieve Amrut Tulya Chaha of just the right consistency!]



In a brass vessel [or stainless steel, if you can’t get a brass vessel] mix one cup of water and one cup of milk. Add four teaspoons of sugar. Put on the stove. Medium heat.

Squeeze in a bit of crushed ginger and add a pinch of cardamom powder and the peel.

Lightly stir, let it warm, and bring to a boil.

Smartly add two teaspoons of tea powder and keep stirring gently to ensure the boiling concoction does not spill over. Keep boiling till the tea attains beautiful bright golden-orange colour – the moment you see a reddish tinge, give the heavenly brew a loving last stir, twirl the vessel, and sieve the Amrut Tulya Tea Special Chaha directly into the cups.

Sip the delicious tea slowly and mindfully, roll it on your tongue, let it emulsify in your palate, close your eyes, absorb, discern the flavour, the rich taste, relish every sip lovingly.

Tell me, isn’t Amrut Tulya Chaha lip-smacking tasty and soul-refreshing? Blissful ambrosia, an experience of nectar, isn’t it?

Now you know why they call it Amrut Tulya – comparable to Nectar!


VIKRAM KARVE

Copyright © Vikram Karve 2008
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

vikramkarve@sify.com

http://vikramkarve.sulekha.com

http://www.linkedin.com/in/karve

HOW TO MAKE TEA

HOW TO MAKE TEA

By

VIKRAM KARVE


I love tea.

You too love tea but don’t know how to make a good cup?

Let me tell you how to make tea.

Get some good Assam CTC Tea [CTC is an acronym for Crush, Tear and Curl]. CTC teas have a granular appearance and the fact of the matter is that if you are really interested in a Stimulating, Refreshing and Invigorating cup of traditional Indian Tea, Orthodox Leaf Teas [the OPs, the BOPs, et al] just don’t fit the bill – you need CTC tea to brew your strong, bright and full-bodied cup of milky Chai which looks deliciously appetizing – a lively reddish orange colour, not the dull muddy brown colour you get when you add milk to tea made from leaf teas the orthodox “teapot” way.

Take two cups of fresh water [one for you and one for me!] in a stainless steel vessel. Add four teaspoons of sugar. Put on the stove, cover with a lid and boil. Once the water starts boiling, remove the lid and boil for one and a half minutes – yes, exactly one and a half minutes!

Now briskly add two teaspoons of CTC Tea leaves, one teaspoon for each cup – the boiling water will suddenly erupt, and surge up, like a volcano, so smartly switch off the flame before it spills over and quickly cover tightly with the lid. Brew for five minutes till the liquor is full-bodied and the infusion is complete.

Have ready some freshly boiled full cream buffalo milk – yes, fresh creamy buffalo milk is a must – in Pune, I prefer Chitale’s. First pour in some hot milk in the cup, and through a strainer, pour in the rich tea brew and till you get beautiful reddish orange colour. Remember – always pour tea into milk, never milk into tea. This is the secret of the appetizingly attractive bright lively carroty red colour as it facilitates the perfect blending of the strong rich full-bodied intense tea liquor tea brew with the creamy white milk without producing any bitterness.

Now, go ahead, relish every sip, and enjoy your cup of ambrosial divine rejuvenating tea.

And do tell us how you liked it.



VIKRAM KARVE

Copyright © Vikram Karve 2008
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

vikramkarve@sify.com

http://vikramkarve.sulekha.com

http://www.linkedin.com/in/karve

Art of Eating

APPETITE FOR A STROLL

[Foodie Adventures, Simple Recipes, Authentic Value For Money Food in Mumbai and Pune and Musings on The Art of Eating]

By

VIKRAM KARVE

Please click the link and read the review of Appetite for a Stroll titled Food for Soul in the Indian Express [Pune] Sunday 7th September 2008

http://www.indianexpress.com/story/358363.html

expressonline book review

http://www.expressindia.com/latest-news/Food-for-soul/358363/#

Happy Reading and Happy Eating

VIKRAM KARVE

PS: If you want to get the book just click the links below:


http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2


http://books.sulekha.com/book/appetite-for-a-stroll/default.htm


I am sure you will enjoy reading the book.

Appetite for a Stroll - My Foodie Writings Book

Are you a passionate foodie?

Want to learn the ART OF EATING?

Searching for yummy heritage cuisine? Especially in Mumbai and Pune.

Then you must read APPETITE FOR A STROLL.

Want to know more?

Just click the links below:

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm


http://sulekhablogs.sulekha.com/blog/post/2008/07/sulekha-book-series-volume-iii-appetite-for-a-stroll.htm


http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2


Happy Eating

Vikram Karve

Food for the Soul Appetite for a Stroll

APPETITE FOR A STROLL

[Foodie Adventures, Simple Recipes, Authentic Value For Money Food in Mumbai and Pune and Musings on The Art of Eating]

By

VIKRAM KARVE

Please click the link and read the review of Appetite for a Stroll titled Food for Soul in the Indian Express [Pune] Sunday 7th September 2008

http://www.indianexpress.com/story/358363.html

expressonline book review

http://www.expressindia.com/latest-news/Food-for-soul/358363/

Happy Reading and Happy Eating

VIKRAM KARVE

PS: If you want to get the book just click the links below:


http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2


http://books.sulekha.com/book/appetite-for-a-stroll/default.htm


I am sure you will enjoy reading the book.

Food for the Soul Appetite for a Stroll

APPETITE FOR A STROLL

[Foodie Adventures, Simple Recipes, Authentic Value For Money Food in Mumbai and Pune and Musings on The Art of Eating]

By

VIKRAM KARVE

Please click the link and read the review of Appetite for a Stroll titled Food for Soul in the Indian Express [Pune] Sunday 7th September 2008

http://www.indianexpress.com/story/358363.html

expressonline book review

http://www.expressindia.com/latest-news/Food-for-soul/358363/

Happy Reading and Happy Eating

VIKRAM KARVE

PS: If you want to get the book just click the links below:


http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2


http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

Aflatoon Recipe

http://vikramkarve.sulekha.com/blog/post/2007/10/aflatoon.htm

happy cooking and eating
Vikram Karve

http://vikramkarve.sulekha.com