Bubsterrs Porky Burgers!

The Love for Pork!

Its no secret that I love pork (#baconbaba ftw!) So naturally, when I was invited for a pork special tasting, I was excited. I love pork as a meat for 2 reasons – 1. it is extremely versatile in the ways it can be cooked – bacon, ham, smoked, pulled pork, steamed, medium rare, crisp fried, etc. and 2. the inherent flavor of the meat is lovely – that slightly sweet fatty-ness makes it just beautiful. Also, Bubsterrs has a history of having some great pork (anyone remember the pork overload?)

Porky Perfection

Jumping straight to the new menu, Vidur Mehmi, the chef/owner at Bubsterrs, really knows his meat. Every burger has the meat cooked to perfection – unlike a lot of Indian chefs, he doesn’t believe in incinerating the meat – he has the courage of taking it to the edge, where the meat is pink inside, and just right on the outside. In fact, I would love to see how he treats a steak – i bet he could pull off a medium rare to perfection. But I digress.

The Classic Pork Burg

We started off with the Classic Pork Burg. The simplicity of this burger made me fall in love with it. Light dash of mayo, one slice of tomato, and a bit of lettuce is all that is there, apart from the gorgeous patty itself. The pork patty is lightly seasoned, allowing the natural flavor of the meat to be the star. Lightly grilled on the outside, and perfectly pink in the inside, this one is all about the meat. On a scale of 1 to 10, this one is a major go!

baconbaba bubsterrs classic pork — The Classic Pork Burg

The Spicy Pork Burg

Next up was the Spicy Pork Burg. Don’t let the name fool you – the spice level is low enough for the meekest of intestines. A dash of their inhouse chipotle sauce and a few slices of jalapeno are all that give it the ‘spice’. The patty it self, in addition to the mild seasoning from the classic pork burg, also has a teensy weensy bit of chilli flakes, just to add a bit of oomph to the perfectly cooked burger. And did i say it has crisp fried bacon?

baconbaba bubsterrs spicy pork — The Spicy Pork Burg

The BBQ’D Pork Burg

On the other end of the spectrum is the BBQ’D Pork Burg. The bacon is glazed in the same bbq sauce that lathers the pork patty itself, lending a lovely sweet n savory flavour to the hole bite. That being said, I could have done with something to cut through the overwhelming sweetness of the overall package (maybe a slice of jalapeno?) This one is perfect for the little ones.

baconbaba bubsterrs bbq pork burger — The BBQ’d Pork Burg

The Massive Porky Lucy

The last one up to the table was the Massive Porky Lucy. A Take on the classic Juicy Lucy, this had a blob of molten cheese right in the middle of the monstrous patty. As you bite into it, the molten cheese oozes out, leaving behind this feeling of awesomeness that only molten cheese can bring to you. Cooked in the classic ‘steaming’ style, the patty is beautifully balanced with the cheese.

baconbaba bubsterrs porky lucy — The Massive Porky Lucy

Salads? Really?

They have also introduced a bunch of salads. Now, this is one territory I strictly stay out of, coz of my general aversion towards raw food. But one particular concoction stood out for me, and that was the Chef’s Special Salad.

The Chef’s Special Salad

The Chef’s Special Salad consists of thinly sliced beetroot, glazed in balsamic vinegar reduction, with toasted walnuts, feta cheese and an olive oil/parsley infused dressing. There are few words in there that kind of put me off, including ‘beetroot’ and ‘salad’. But this was a revelation. The beetroot, due to the balsamic vinegar glaze, completely transformed the root vegetable. The sweetness of the beetroot and the balsamic vinegar, along with the seasoning, the crunch of the almonds, and the fresh veggies, resulted in a mouth feel like no other. For possibly the first time in my life, baconbaba is recommending a salad!

baconbaba bubsterrs chef special salad beetroot walnut — The Chef’s Special Salad

Guys, if you are looking for a pork burger, this is the place to head to. #baconbaba approved!

I was invited to be part of blogger’s table. The Usual Disclaimer applies.

Baconbaba in Kolhapur!

Tikkhat Manjhe Swadisht Naahi!

The Kolhapuri Lavangi – A tiny little chili bomb local to this area.This is the flavor that defines Kolhapuri cuisine. But is it really?

There is a saying in Marathi – ‘Tikkhat manjhe swadisht naahi‘ (spicy doesn’t mean tasty). So which is it? Tikkhat? Or Swadisht? That’s what I was craving to find out.

As I had an opportunity to spend a day in Kolhapur with a good friend (who, incidentally, is a local of this city), I had to eat my way through this city. Here are some of the best spots I hit:

Hotel Parakh: Special Mutton Fry Thali

We landed in Kolhapur just around lunch time. The drive form Pune had left us ravenous, and we totally looking forward to our first meal in Kolhapur.

Hotel Parakh is a simple, no frills place with a basic menu – they do what they do best.

One of the best mutton thalis I’ve had in a long long time. Hotel Parakh, Kolhapur puts out this gorgeous plate of meat with perfectly cooked mutton fry and a lovely mutton kheema. 250/- for this plate of awesomeness is a steal!

But the showstopper here are the twin rassa bowls – Tambda and Pandhra.

The Pandhra rassa is a lovely white mutton stock base, lightly spiced. Dunk your bhakri and mutton fry to oomph up the flavors, or drink it up as a soup.

The Tambda rassa is spicy, but not what you expect. Cooked in mutton stock, you can see bits of Mutton fat floating around, giving it a bit of richness that only fat can give. It has a spectacular back of the throat hit, without putting your palate on fire. You can happily chug a few bowls of this fiery looking gravy without feeling numb lips or burning your throat. If anything, it triggers the taste buds, taking this lovely thali to the next level.

Chappal Alley

A whole lane dedicated to Kolhapuri Chappal stores? This one I could not miss!

The best Vada Pav in Kolhapur?

Right at the bustling Rankala lake sits Mr Ramchandra Patil, owner of Priyadarshini Mobile Canteen. What really set this apart is the MASSIVE vada served with a slice of bread and coconut chutney. The jumbo vada pav is delicious, very different from what we get in Pune/Mumbai, and the chutney truly makes it a delicious experience

Will the real All India Bhel please stand up?

All India Bhel is one of the iconic spots of Kolhapur. Affectionately known as ‘Raja Bhau Bhel Center’, this was set up in 1965. Over 50 years, they have created their legacy, and defined the street food scene in Kolhapur. The entire street where this is located is lined with food stalls, with the maximum crowds gathering around Raja Bhau Bhel Center

They work at lightning speed, preparing your bhel, customized to your liking (dry/wet, spicy/medium) in less than 30 seconds. Take a look:

The bhel itself is delicious – sweet, spicy, sour, with hints of raw mango, garlic chutney and chillies.

The funny part is the number of ‘All India Bhel Center’s that have propped up. I counted about 15 of them in a line at Rankala lake. All of them serve great stuff, no doubt, but the original is undoubtedly the best 🙂

Dinner Scenes – Mutton at Opal

Another one of the iconic food spots in Kolhapur, Hotel Opal was set up in 1968. Today, about 50 years later, they continue to carry on the legacy. The food here is excellent. Must try the mutton thali (tambda-pandhra rassa, mutton fry, mutton curry and bhakri). Do not miss the solkadi to cool down the senses.

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Dessert Feels – Imperial Cold Drink House

Imperial goes beyond being called a legacy. Set up in 1910, this centurion is Kolhapur at its finest. Do not miss the Imperial Special Cocktail (with cake). Ice cream, milkshake, tooti fruity, jelly, dry fruits, fresh fruits (if u r lucky, u’ll get mango bits too) – this has it all. This is an absolute must after the spicy tambda rassa!

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Basundi Chah

We noticed this board on the way to Imeprial, and HAD to try it out. It is exactly as the name suggests – hot basundi, mixed with hot tea. The taste? Well, imagine drinking tea with condensed milk – super sweet, dessert-y, thick, creamy, with a flavour of tea. Definitely worth a try. You’ll find them lined up along Shivaji chowk after 5PM in the evening.

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Misal Scenes!

You can’t leave Kolhapur without eating Misal! Breakfast the next day is Misal at the oldest Misal joint in Kolhapur – Hotel Bawada Misal.

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Established in 1923, they serve a form a misal very different from what we get in Pune. The tarri is a lot thinner, and contains a blend of matki, chana and potatoes, topped with shaved coconut and dahi. And contrary to popular belief, it isn’t burn your mouth spicy. It is a very balanced blend of spices, that will keep you craving for more.

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One day is not enough to explore the true beauty of the food that this lovely city has to offer. But what I experienced in these 24 hours provided me enough fuel to go back on another gastronomical excursion to further explore this city. #baconbaba will be back!

Orion Baner – A galaxy of awesomeness!

Orion, Baner

One of the swankiest pubs to hit baner in recent times, Orion certainly has what it takes to make it big in the competitive food circuit. With a formidable cocktail menu, Orion brings a whole lot of gorgeously plated food to the table. #thebaconbaba was invited for a bloggers’ tasting table, and man, did I have an amazing time! Here’s a quick run down:

Three Mushroom Liquid with Melba Crisp

orion baner baconbaba mushroom

This was a fabulous start to the meal. This is a lovely thick, creamy mushroom soup, lightly seasoned, allowing the flavors of the mushrooms to shine through.

Indian Spiced Pumpkin veloute

orion baner baconbaba pumpkin soup

Probably one of the prettiest looking pumpkin soups I have had in a long time, this one tasted absolutely delicious. Roasted pumpkin seeds added a bright little bite to the overall mouth feel.

Chicken Shorba

orion baner baconbaba shorba

This tasted more like a butter chicken gravy, than a soup. I would have happily lapped it up with a butter naan. However, I believe this is the type of shorbas served in the Kolhapur / Vidharbha area. It was delicious, so no complaints!

Garlic Bread with Red Onion Jam

orion baner baconbaba garlic bread

This has the potential to be a kickass dish. However, it was let down by the lackluster jam, and the soft bread. The toast needed to be toastier, and the jam needed so more ooomph. A bit of salt and 30 seconds more on the grill maybe?

Orion Special Kabab

orion baner baconbaba kabab

This was a good indian chicken kabab. Order this if you are looking for a “chicken tikka” or a chicken reshmi kabab”. Good flavors all round.

Country Style Maple Wings

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While these look absolutely gorgeous – that perfect sticky shiny coating, it ended up being way too sweet for my palate. It definitely needed more zing. The gentle coating of chilly flakes didn’t help.

Makhmali Roll

orion baner baconbaba Sikpuri

These caught our eye the moment it landed on our table. The pink foam on top is truly a wow factor in the dish. It turned out to be a perfectly rolled chicken roulade in a beetroot foam. Beautiful textures, lovely presentation, an all round great dish.

Bangkok Chicken

orion baner baconbaba bangkok

This one is for all the ‘tapri’-Chinese lovers out there (your’s truly included!) A crisp fried chicken in a crispy noodles “nest” – a wacky take on the ever-popular Chopsuey. Super yum – perfect for munching with drinks!

BBQ Chicken Pizza

orion baner baconbaba bbq

A standard chicken pizza on a hand rolled base. Nothing to write home about.

Black Lasagne

orion baner baconbaba black lasagna

This was another dish that really got our imagination running. The lasagna is black in color. While it looks super theatrical, and funky, it does not add much to the flavor. A normal tasting, cheesy, gooey lasagna. Not that it’s bad by any means!

Mezze Platter with Baba Ganoush , garlic Hummus & beetroot Hummus

orion baner baconbaba mezze

A gorgeous looking dish, mezze platters are the current craze of the city. Every chef worth his salt is serving up some form of hummus/pita dip combo contraption. Does Orion do enough to stand out from the competition? Maybe the addition of the chicken and paneer fingers does add some level of difference to the over all presentation, as does the baba ganoush. Honestly, the Baba Ganoush tasted a lot more like baingan ka bharta. They do need to tone down their spices, if they plan to make it more authentic.

Chocolate Cigars

orion baner baconbaba chocolate cigar

Do NOT leave this place without ordering up a plate of Chocolate Cigars (or 3, like we did). The cigars are freshly fried, and dipped in vanilla ice cream, coated with a lovely hot chocolate sauce. We asked for ours to be customized with chocoloate shavings, instead of the colorful stuff you see in the pic above, resulting in an absolute chocolate mouthgasm! The crispy outer layer, the hot molten chocolate inside, the cold ice cream and the bits of chocolate shavings on top – absolute pleasure. You HAVE TO HAVE TO HAVE TO order this!

Cocktails

orion baner baconbaba liit

They have a formidable list of cocktails. Each one we tried stood out from the previous one. their freak-shakes are worth a try as well. you can’t really go wrong there – go, get sloshed, have fun!

Overall, Orion is a great place, with super chill vibes. Great food, killer cocktails, and ample parking (yes that’s important!) Totally worth the trip!

#baconbaba khush hua!

Omlette Festival – Egg-stacy at Cabaret, Baner

Cabaret, Baner, Omlette Festival

Omlette! Perfect breakfast, ideal lunch or a light dinner – the one size fits all meal!

Cabaret, with its slick interiors and black n red furniture screams class. Its diverse menu with an emphasis on east asian food has been taking baner by storm over the past few months since its opening.

cabaret baner omlette fest title

They have started an Omlette Festival this month to add a few interesting eggy delights to their menu. I was invited with my family to try out some of these preparations.

Baked Western Omlette:

cabaret baner omlette fest title — Baked Western

In all honesty, this was a regular cheese Omlet, with all the bells and whistles. A generous amount of cheese, topped with veggies, the baked omlette is fluffy, and delicious. Served with garlic toast and baked beans, this is one Omlette that you can’t go wrong with.

Morroccon Omlette:

cabaret baner omlette fest moroccon — Moroccon Omlette

A sunny side up, topped with cherry tomatoes, this does have a hit of spice to it. Chilly oil and chilli flakes made it spicy. Not one for the faint hearted, this one a definitely worth a try.

Japanese Omurice:

The Omurice at Cabaret consists of Chicken fried rice topped with an omlette and barbecue sauce. The bbq sauce was a bit too sweet for my palate, but the fried rice was yummy, leading to this being an excellent brunch item.

Opening hours for Cabaret Baner are 7am daily, making this the perfect breakfast place. Priced at 200/- a pop, the omlette Festival items are at par with all other similar joints in the area.

Definitely one to visit in the near future. The Omlette Festival is on till 28th of Feb. This menu is available at all the Peter Donuts outlets as well.

I was invited for the tasting event. The Usual Disclaimer applies.

Authentic Gharghuti style Maharashtrian food at Wakad, Pune!

I had been craving for some authentic Maharashtrian mutton since the day Shyam bhai posted about his weekend gorging session. So the moment Rajdeep Dalvi called me to invite me to his newly opened restaurant Dakkhan Spice at Wakad, I jumped at the opportunity.

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The restaurant itself is a humble little place. Clean and well lit, the seating is basically wooden benches. The overall ambiance is simple and very homely, much like the food.

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We started off with Surmai Fry (250/-). The fish was fresh as ever, and was lightly coated with a crisp layer of masala. Even my 3 yo daughter Pihu freaked out on this.

The Prawns Masala (180/-) was a mind blowing dish. Our collective reaction was “WOW”. The onion-garlic based masala was perfectly balanced, felt like something we would happily cook and serve at home. This was deserved to be re-ordered.

I ordered the Mutton Thali (325/-) – and the mutton masala was spectacular. Again, non-spicy, but beautifully balanced flavors. the mutton was cooked so tender, I ended up ordering another plate of the same. The rassa served with the thali had a good hit of spice for the burn-chasers out there.

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We ended with Milk Pudding, aka Kharvas. They lightly flavored the kharavasache milk with saffron and cinnamon, giving the delicious dessert a lovely twist.

The food at Dakkhan Spice is cooked by Mrs Dalvi, and she brings her Kolhapuri roots to the plate. Overall, the food, unlike popular belief, is not burn-your-mouth spicy, but instead, extremely balanced, with freshly ground, slow roasted spices, balanced by hints of sweetness. Gharghuti style food does not get better!

Loved it!

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I was invited for a complimentary food tasting. The Usual Disclaimer applies.

1 BHK Superbar – Bar Haute’ Kitchen!

1BHK is an uber-chic upscale restro-pub just off Balewadi High Street. Immaculate designs, ultra-modern interiors and funky decor is what really gives it the ooomph factor.

We started off with a round of cocktails. The Long Island Iced Tea uses premium spirits, making it very smooth. The Liquid Paan has all the flavors of a meetha paan, with a solid kick of vodka. 1BHK Bartender’s Special Vodka Cheesecake Fusion was a delicious liquid version of the cheese cake. Served with a Philly Cheese Cake, its a beautiful dessert cocktail.

1BHK Bartender's Special Vodka Cheesecake Fusion — 1BHK Bartender’s Special Vodka Cheesecake Fusion

Garlic Mushrooms with Pita Bread was a hit. The garlic mushrooms were in a cheesy sauce, with burnt garlic sprinkled over the top. The Pita Bread goes perfectly with this.

The Shepherds Pie was an absolute revelation. Baked dish with minced lamb, chock full of flavors – this is one of those dishes that you cannot stop eating.

The Butter Chicken Nazza – the original version of Naanza, one bite of this feels like a naan and butter chicken in your mouth. Their butter chicken is delicious (more about that later) and the naan base is soft, overall, an excellent dish.

Butter Chicken Naaza — Butter Chicken Nazza

Zaatar Marinated Roast Chicken is a lovely roasted chicken breast with Arabic flavors. Served over a bed of quinoa, this is a delicious, healthy dish.

While I am not a fan of Paneer Steaks, the 1BHK Cottage Cheese Steak in JD Sauce is a revelation. The JD Sauce is absolutely delicious. A sweet and spicy barbecue sauce infused with Jack Daniels takes a puny paneer steak to the upper echelons of gastronomy.

Grilled John Dory with Almond Rosemary Dressing is the perfect example of respecting the produce. The Grilled John Dory fish is beautifully cooked, and very lightly flavored. The almond and rosemary adds a delicate layer of flavor without overpowering the flavor of the fish itself.

The star of the meal is the 1BHK Butter Chicken Platter. Arguably one of the best butter chicken I have eaten in Pune, this is absolutely delicious. The pickled onions (sirke waale pyaaz) served along with it adds a lovely crunch to it. What really sets it apart is the curry is thick, not overly sweet, tastes a lot like the butter chicken in Chandigarh and with huge chunks of tandoori chicken, this is a win!

With a 2BHK, 3BHK and hopefully, a 4BHK coming in, this is one excellent spot to eat out or party.

I was invited to be part of blogger’s table. The Usual Disclaimer applies.

Unwind, Pune – Chill scenes

The latest entrant to the KP night-life scene – Unwind, Pune, brings with it a superb experience for patrons. Located right next to Hard Rock Cafe, Unwind spreads over 3 different areas, an open-air AL fresco/live music area, a night-club and a bistro, with wooden tables, high chairs, sofas and an overall chill vibe. IMG_20170609_212249

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I was invited for a tasting at the Al fresco area with #TheBTeam.

We started off the evening with a few cocktails. Once that truly stood out was The Hugo. Traditionally made with Prosecco, Elderflower and Mint, this version at Unwind uses white wine. Truly a delicious concoction, this is one drink you must order when in this neck of the woods.

They also make a pretty good Cosmo. And you really can’t go wrong with Mojito!

Cosmopolitan

Mojito

Brocoli isn’t something you would see very often on my plate. Surprisingly enough, the Malai Brocoli makes it to my must-order list at Unwind! Perfectly grilled broccoli, with the soft cream – super delicious!

We tried 2 different types of sheek kabas, Murg Anari Sheek and the Indo Thai Sheek. I personally couldn’t detect much difference in either – given a choice – I would take the Anari Sheek – purely for how pretty it looked.

The Barbados ka Zhinga are grilled prawns with a dark rum flambé. While the theatrics were impressive, the result of the flambé was a dry and overcooked prawn in a pool of watery-rum.

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Zafrani Murg Tikka are a good option, a simple no-nonsense chicken tikka – well cooked, served with a cream sauce topped with zafrani spices.

We were also served Chilli Garlic Fish as a starter. The dish that appeared had a lovely sweet and sour sauce – I would love to dig into this dish as part of the mains, along with a serving of Butter Garlic Fried Rice

Among the mains, I particularly loved the Thai Red Curry. Perfectly balanced curry with a generous amount of prawns.

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We ended the meal with a Chocolate Mud Pie. Sadly, this was more of a cake than a mud pie – it was dense and was missing the crumbly chocolate crust you would associate with a mud pie.

Overall, the place has good vibes, great cocktails, and a decent array of food to go along. Open air live music, partying in the club, or chilling with friends, Unwind has it all.

I was invited to be part of blogger’s table. The Usual Disclaimer applies.

212 All Day Cafe and Bar, Viman Nagar – New Menu

212 All Day Cafe and Bar has launched a number of new items on their exhaustive menu. #TheBTeam was invited last night to try out some of the brilliant stuff on offer.

We started off with a round of mocktails. The Good Morning Bombay – a teetotaler’s version of the Bloody Mary, packed a punch. This chilled tomato based drink was loaded with pepper and Tabasco – to the point of tasting more like a Gazpacho than a mocktail. Delicious and refreshing, nonetheless.

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Among the other mocktails on the menu, the R&R – a strawberry lemonade, was particularly good.

First up to our table were Mrs. Beaton’s Eggs – masala scrambled eggs on a buttered bun pao, with potato slivers and a tomato hollandaise. Scrambled eggs and buttered pao is a match made in heaven, and the cheesy hollandaise added a lovely creamy note to this pairing. A must have, if down here for a snack!

Curried porridge, (aka dalia khichdi) was well made. The garnish of peanuts and edible flowers did add some sophistication to this homely meal.

The Egg Plant Bruschetta was definitely the highlight of the vegetarian fare at 212. Caramelized onions merged beautifully with the egg-plant mash, with the figs and brie adding some lovely overtones of sweet and sour flavor.

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Giving us company through this whole tirade of food were two innocuous looking dishes – the 3 Hummus Pita and the Trio of Chips and Salsa. The huge bowl of tricolored chips with the array of dips was munch heaven, and the three types hummus (Beet, edamame and burnt garlic) with the crisp pita was just perfect. Definitely order one of each for a nice long chat session here. You wont be disappointed.

IMG_20170821_202653 — Trio of Chips and Salsa

One dish that you MUST NOT MISS is the Poutine. 212 dishes out an absolutely fabulous version of this French Canadian street food. Cheesy french fries, topped with sour cream and a delicious lamb mince gravy, corn and peas (or caramelized onions, mushrooms and corn for the herbivores) was easily my favorite item on the menu. I could eat buckets of this. BUCKETS!

IMG_20170821_203010 — Shephard’s Bowl Poutine

There were two versions of prawns served to us. The Grilled Tiger Prawns were highly Instagrammable, though the tangerine sauce could have used a bit of oomph. It was underwhelming, at best. The Chettinad Prawns, on the other hand, were a revelation. The crisp coating had hints of chettinad masala. Fried with red chilli, and served with a spiced mayo, this is another highly recommended dish at 212.

IMG_20170821_205752 — Grilled Tiger Prawns

They have also added to their range of burgers and pizzas. While the Monster Chicken Burger is a sight to behold, the Chettinad Cottage Cheese Pizza with its combination of basil, curry patta and chettinad masala was quite unpalatable. The Roast Chicken Sandwich (Panini) was rather lovely, with a generous amount of melted cheese and caramelized onions.

Chettinad Cottage Cheese Pizza

Roast Chicken Sandwich

Cajun Spiced Chicken Pizza

Monster Chicken Burger

For dessert we thoroughly enjoyed the Tiramisu Eclairs. The choux pastry topped with the airy Mascarpone and coffee dust proved to be an absolute masterful dessert for coffee lovers. Its deceptive – this dessert is one of the lightest I have ever had.

Overall, the new menu items add some lovely Mediterranean and Latin influences to the already diverse menu at 212.

I was invited to be part of blogger’s table. The Usual Disclaimer applies.

Check out the lovely Bellydriven’s take on 212 here.

Mercure, Lavasa – The perfect Stay-cation!

8th of July marked my 33rd birthday. As my lucky stars would have it, Mercure Hotel, Lavasa approached me to cover their prestigious establishment for baconbaba.com for the same weekend. I grabbed it with both hands, and landed up at the doorstep for lunch.

An hour and a half drive from Pune, nestled away on the other side of the famous Lavasa lake, Mercure enjoys an amazing view of the valley. With a tiny bridge over the cutest brook possible, you CANNOT get a more picturesque spot for chai and bhajjis this side of the Mulshi valley

IMG_20170708_165410 — The view from Celebrations

The check-in process was smooth, and we were shown to our rooms. The rooms are spacious and fully stocked – just what you would expect from a top notch hotel from the Accor Hotels family

As we reached the hotel just after 3:00 PM, we were famished. After a quick freshen up in our rooms, we headed to Celebrations, the in house restaurant. As part of the monsoon special, we got to try out some of the chef’s specials on the menu.

Among the starters, we loved the Mongolian Fish. While there wasn’t too much ‘mongolian’ about the preparation, the batter fried basa was just perfect for the weather. This with a beer or a rum n coke is a match made in heaven!

Pihu, being a complete prawns fan, gobbled down the Golden Fried Prawns. Fresh prawns, crisp tempura batter, we asked for seconds of this dish.

IMG_20170708_162300 — Golden Fried Prawns

IMG_20170708_162313 — Golden Fried Prawns

My personal favorite was the Lamb Nihari – a chef’s version of this famous dish. Gloriously well cooked lamb, in a red gravy with a hint of cinnamon and saffron.

We also tried the samosa chaat and the chicken salad (as part of the monsoon tasting menu).

The coup de grâce of the meal was the Chef’s special Sundae. Cubes of chocolate brownie over a bed of fresh fruits, topped with a scoop of vanilla ice cream, encased on a golden sugar net. As the hot chocolate melted the sugar net and cascaded down the melting quenelle of vanilla ice cream, it slowly coated the brownie cubes, gradually hitting the fruit at the bottom. Indeed, special!

IMG_20170708_174539 — Chef Special Sundae

We wrapped up the heavy meal and moved to the al-fresco area to chill. The spectacular view and the light drizzle made the perfect spot for chai.

After a brief nap in our room, and a walk around the promenade, we headed back to the hotel for the buffet dinner. The buffet, while not as spectacular as the ala-carte menu, is pretty decent, with quite a few options for veg and non-veg. Priced at 899/- AI, its an excellent deal for visitors to Lavasa to enjoy a lavish meal.

Ordered drinks from their bar and had a nice long session in their al fresco area, enjoying the fresh air.

The restaurant has a cute little children’s play area, where you can leave your kid and enjoy your meal! That, pretty much made our day!

Woke up fresh on Sunday morning feeling a bit older (I was 33 years and 1 day old!) Breakfast is an elaborate affair at Mercure. Apart from the regular fare (Poha, idly, vada, usal, porridge, eggs, etc – all good btw!) their made to order waffles and pancakes are absolutely superb. Served with maple syrup or honey, you couldn’t ask for a better start to the day. I could possibly make an early morning trip to Lavasa just to get this breakfast!

Overall, it was a fantastic experience at Mercure. Great hospitality, comfy rooms, amazing views, and fantastic food. A perfect weekend getaway.

Disclaimer: I was invited to enjoy the complimentary stay-cation by the PR. The Usual Disclaimer applies. A special shout out to Pamela Paul Mitra and the management of Mercure, Lavasa for hosting me and my family, and making my birthday extra special.

Taste of South India – Courtyard by Marriott, Chakan

A South Indian Buffet spread with an array on Non-Veg dishes is something that appeals to the senses. The on-going “Taste of South India” festival at Courtyard by Marriott, Chakan is just what the doctor ordered to bring in the monsoons.

The hotel itself is located at the Chakan MIDC (Click here for the Google Maps Location) – at least a 45 minute drive from Baner. However, the route is a scenic one, as it takes you through the Dehu cantonment area (or the old Mumbai Pune – Dehu – Talegaon – another unexplored route). Planning a long drive with your significant other? This is the place to go to 🙂

The food makes the drive more than worth it. My personal favorite was the vegetable stew. Yes, I LOVED the Kerala vegetarian stew – arguably one of the best in Pune. It was a bit runnier than usual, but the abundance of carrots, beans, cauliflower, with the coconut milk and a hint of red chilli resulted in a broth that was both sweet and umami at the same time. Dip in some hot steaming appams and you are at God’s own dinner table.

The pepper chicken and the chicken curry is no slacker either. The masalas used seem to be freshly roasted and ground, giving the dish a rich flavor. The base flavor of coconut and tamarind cuts through the spice, leaving behind a lovely sweet n sour after taste. The whole bits of coconut and red chilli give it the much needed kick.

You can’t have a south indian meal and not have rasam. Here, the chef presented 2 varieties of rasam, including a chicken rasam. The Chicken version was basically a chicken broth with the Chef’s home-made rasam mix. Spicy, yet light, this was a revelation.

The fish lover in me went gaga over the ‘Meen’ dishes. The meen varuval – a batter fried fish starter, was gulped down by the dozen, with a variety of chutneys and gun powder to give company. Even the fried idlis were crisp and on-point.

Dessert was a slight disappointment, as I would have preferred seeing a few more south indian inspired sweet dishes here – maybe a Payassam or a Kesari. The Sevai on offer seemed out of place, and was diluted way too much, to the point if being watery and bland. They had a lovely coconut water, tea and filter coffee stand that made up for the lackluster end to the meal.

IMG_20170610_133029 — The Chai and Filter Coffee Stall

The service was a bit of a miss, thanks to the long wait for the appams and porrottas. Also, the first few appams were charred from the bottom and raw on the top – possibly due to an over-hot pan or an over-eager sous-chef. Place your order in advance to avoid waiting for these. They did have bisibele bhaat, steamed rice and a passably fragrant chicken biryani to keep you going till the porrottas hit the plate.

Overall, an excellent meal – for 1000++ it definitely hits the spot.

The festival is on till the 16th of this month – you know where to go this weekend!

PS: I was invited as part of blogger table. The Usual Disclaimer applies.

Bingsu – Snow in Pune!

“Patbingsu (팥빙수, sometimes anglicized as patbingsoo, literally “red beans shaved ice”) is a popular Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans. Varieties with ingredients other than red beans are called bingsu (or bingsoo).

Source: Wikipedia

Now that you know what it is, here’s a quick glimpse of what CAFE Peterdonuts – Aundh has done to this classic Korean dessert. Available at their Aundh and Viman Nagar outlets, these frozen bowls of awesomeness can very easily be mistaken for mutated X-Men versions of our local “baraf ka gola”!

The shaved ice, condensed milk and coconut milk provides the perfect base for some crazy experimentation.

My personal favorites? The Pat Bingsu – a version of the “original” bingsu, the soyabean powder, cornflakes, icecream and red beans provide an amazing, not so sweet, jaw-chilling experience. The coconut / milkmaid flavored snow, the red bean chocalatey mess, and the crisp honey cornflakes provide an amazing range of textures in each bite.

Another one I particularly loved was the muskmelon Bingsu. Completely constructed in a muskmelon shell, the flavored snow is topped with muskmelon balls – super fresh, and surprisingly healthy (apart from the ice cream of course 😀 )

IMG_20170603_210355-01 — MuskMelon Bingsu

They have a few other variants as well, including an ultra-desi Paan Bingsu with gulkand toppings, and a super sinful Oreo-Choco Bingsu.

IMG_20170603_204034-01 — Oreo-Choco Bingsu

Each bingsu is filling enough to be shared between two. All the variants are priced at 180/- , except for the Premium Cake-Fruit Bingsu, which is served up with a delicious cheese cake resting on top of the snow.

IMG_20170603_204744-01 — Premium Cake-Fruit Bingsu

Be-warned : You will be left with a frozen jaw!

PS: I was invited for a blogger’s table, where I tried all the 8 variants. I went back the next day with my family, where I paid for the PatBingsu, since I liked it that much. The above write up is a collective experience of both the visits. However, for all intents and purposes, The Usual Disclaimer applies.

Japanese Festival at Baan Tao: Sushi Supremacy

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Baan Tao, Hyatt Pune is hosting a Japanese food festival all this week, till the 26th of March, featuring celebrity Chef Shohei from Japan. They organized a Masterclass with the Japanese culinary expert last weekend, where he demonstrated some amazing techniques.

The array of sushi presented is never seen before in Pune. Fresh beautiful cuts of meat in exquisite little rolls resulting in explosions of flavor in your mouth.

Here is a little glimpse of what’s on offer

We started off with a couple of asian inspired mocktails, including a Dragonfuit flavored ice tea

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Nigiri Classic: Perfect cuts of salmon, tuna, yellow tail with cooked vinegared white rice

IMG_20170317_203038-01-01 — Nigiri Classic

Sashimi : A beautifully curated seafood platter

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Smoked Salmon roll: Smoked Scottish salmon, cream cheese, cucumber

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California maki: Crab stick, cucumber, avocado, tobiko

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Crab Cake Sushi: Arguably, my personal favorite of the evening!

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Apart from the Sushi, we were also presented with a couple of his signature dishes.

Teriyaki chicken: Chicken breast, teriyaki sauce, grilled eggplant and leeks : a sweet sticky sauce, succulent pieces of chicken and the seared eggplant gave this dish a unique umami flavor – nothing like I have ever had before.

IMG_20170317_211757-01 — Teriyaki Chicken

Cotton tofu in mushroom sauce: Something for the vegetarians. I am personally not a fan of Tofu, but the sauce it was served in was mild, yet well seasoned.

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Matcha Tea Cheese Cake: Matcha is finely ground powder of specially grown and processed green tea, characteristic of Far East Asian celebrations. This cheese cake not only looked breathtaking, but tasted absolutely heavenly.The Matcha Cheese cake paired perfectly with the coconut icecream and the sugar mesh.

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The Japanese food festival is on till the 26th March at Baan Tao, Hyatt Pune. The sushi dishes are available as AlaCarte, as well as part of the Sunday buffet.

I was invited for a blogger’s table tasting. For all intents and purposes, The Usual Disclaimer applies.

A few more pics to leave you drooling!