TSSAI SHEN YEH

The name is inviting, original and has a meaning. It’s not directly related to the food served, as Tssai Shen Yeh in Fengshui means ‘god of wealth’, bringing in wealth and prosperity. The menu is neither completely authentic as the name suggests, nor is the cuisine that typical roadside version. There is a basic table setup, courteous service standards well applied, as well as minute detailing. Size does not matter is my conclusion, after a visit to Tsaai Shen Yeh. Even though the place is small, the approach is tall. Be it serving ‘ladies first’ or keeping a respectable distance while serving, these small gestures can be impressive. The menu is short but varied. Unusual ingredients like okra, red pumpkin, water chestnut, eggplant, pak choy and snowpeas to name a few. This shows that it’s not just the sauces that make the difference but the overall variations. Their Veg Siu Mai (Rs 145) is finely- diced vegetables wrapped in wonton sheets, emitting the strong flavour of ajinomoto. It’s delicate to handle, most of the filling came out tearing the sheets. Maybe momos would have been a better option, with the same filling in a stronger covering. The Hunan sauce and Black Bean sauce prepared in-house tastes really good, with that much-needed pungency and sharp taste tingling your tongue. The fish (Rawas) comes at Rs 195 with an ample portion size, while the prawns come for Rs 299. The Veg Schezwan Hakka Noodles (Rs 155) are regular, with quite wholesome portions. The dessert section here is fortunately not ‘deserted’ like some other places. The Date Pancake (Rs 135) is awesome, with real minced dates sandwiched between dough coated with sesame seeds, and deep fried. Most of the food here is quite greasy, which many of us like — but frankly is not required for Chinese cuisine. If its a table for two, be careful about what and how much you order, as the portions are pretty huge. If you come in multiples of four and order a fourcourse meal it would definitely be a value-for-money proposition. Practically, it is suitable for a family of four where you can share, but couples may have to order less or parcel leftovers. I personally think arrangements like individual portions could be incorporated, where you pay for what you actually need to eat. Then you could savour the variety offered and explore the cuisine more often than only on weekends!

TSAAI SHEN YEH

Echelon Building,

Shop No 3, Baner-Sus Link Road,

Opposite Regent Plaza,

Pune - 45

Ph: 020-65608350

PIZZAATTA

A huge pizza craze erupted around 10 years ago, creating a premium meal option for the masses. This was followed by a series of branded chains sprouting up, resulting in some pretty cut-throat competition. Besides that of course, there were a few attempts to serve the junta the kind of pizza that would be in the Rs 20 bracket. This particular commodity has become way less exclusive today than it used to be, but there is still a highly steady demand for it, which is catered to by this new place near Chandni Chowk. The notable difference about Pizzaatta, is that apart from pizza, they serve sandwiches, pastas, burger, soups and some ice creams and desserts as well. As they say, “In Rome do as the Romans do” — similarly, in Pune, serve what the Puneites really want. Pizza served in India is highly often ‘Indianised’ and amended to cater to the Indian palate. And that’s exactly how it is preferred and so served in Pizzaatta. There is this thick pizza base resembling a bread loaf, a delicious sauce and most importantly, the cheese used has good body, flavour and is superbly elastic when hot! The starters are interesting — their Chicken Popcorn (Rs 70) is crunchy and meaty with no substitutes other than pure chicken added in. The Garlic Bread was crisp, crunchy and flavourful. The eight-inch regular pizza is more than enough for one person and the price ranges from the Margherita (Rs 65) to the Supremo Veg (Rs 165). The prices of the 10-inch and 12-inch pizzas are double and quadruple of the eight-inch ones respectively. The steal would be the Calzone or Cono Pizza, where a Chicken Kheema Calzone will come for only Rs 100. The pastas, burgers and sandwiches are not worth much of a mention. The good thing about the place is that it is value for money. A meal for two would cost you Rs 400, inclusive of all taxes. You can also get meal combos for Rs 210 onwards. Here, they maintain cooking a raw base with toppings, which is a good sign. The toppings are included in sufficient quantities, which gives it a satisfying quality overall. This place definitely wins points for quantity, taste, ambience and service.

PIZZAATTA

1st floor, Bhusari Colony, Near Lohia-Jain IT Park,

Above CCD, Paud Road, Kothrud, Pune 38

THAI HOUSE

Yet again I’m very happy to write about a place that is run by a devoted family, who serves authentic regional cuisine prepared from traditional homemade recipes. The pastes, the herbs like galangal (thai ginger), dark soy and even minute details like the cuts of the vegetables all leave you amazed. The cuts in the Som Tum (Thai Salad) (Rs 120) finely displays the intricate nuances of the cuisine brought to your plate. The mixture of papaya, carrot, tomato and peanuts with a spicy lime dressing is a perfect starter to your meal. One always has the liberty to find out more about Thai recipes in general, maybe online, and of course food stores are well stocked with readymade pastes and sauces so one can prepare and enjoy the very same dishes at home as well. But according to me, this exercise has no accountability - especially about the originality of these recipes. And that’s exactly what the Chicken Satay (Rs 150) proved at Thai House. The real satay has peanuts, chillies and coconut milk blended into a sauce and served with grilled chicken, which is pre marinated with a yellow curry powder. There is actually a lot of prepreparation to be done when it comes to Thai cooking. All the curry pastes, the dips and sauces take plenty of time to prepare. All these pastes are prepared fresh here, as is amply revealed by each morsel you savour! The Tofu Sam Rod (Rs 150) is another example that aids you to spot the difference in the quality of tofu itself. A firm yet succulent tofu is simply fried and topped with fine diced vegetables in a sweet and sour sauce. The Thai House Special Fried Rice (Rs 170) has more than two different sauces tossed with hot basil (locally called tulsi) which adds a unique pungent flavour to the dish. It is not exactly stingingly spicy, but there is a bite to the pungence. Seafood Pad Thai (Rs 180) is basically Thai Flat Noodles tossed in Dark Soy, with the perfect quantity of fish sauce, which is wonderful. You can ask for the extra omelette in which the noodles come nicely wrapped. Not to disturb the flow of authenticity, we chose the Nu Na Na (Rs 110), which is boiled banana in coconut milk over fried ice-cream! It was surprising to have just boiled banana in piping hot coconut milk. Another option you may have, is to sip on the Lam Nam Yai (Rs 60) a brown-colored juice from a dried fruit called longan (similar to litchi), which is extremely sweet to drink. I was so entranced by this true culinary spread that the ambience didn’t deter me at all. It is pretty decent for a twenty-seater restaurant. It’s the food that really lures you in here. If you have an inclination for this cuisine, a visit is a must. No frills, authentic homemade Thai food which is absolutely delicious, or as they say in Thai – Aloy Maak!

THAI HOUSE

Shop No 1 and 2

Raviraj Heritage Society,

Ahead of Pune IT Tech Park,

Bhau Patil Road,

Bopodi,

Pune – 20

CAFE MAROO

It was the first time I felt like I wasn’t really entering a restaurant, but rather stepping into someone’s living room for dinner, in a wonderfully hospitable atmosphere. That’s what tops the list of opinions about Café Maroo. The word ‘maroo’ means a Korean living room, where Korean people traditionally eat, sleep, cook and gather, for it is an area which is cool in summer and warm in chilly winters. Frames and artefacts, household appliances, cooking utensils and a couple of dining tables to sit around, are what make up the decor of the place, and one gets the lovely aroma of Korean food being cooked right in front of you. It also has a traditional sit down area on the mezzanine, where you have to promptly take off your shoes to maintain the sanctity of the place.The menu has sufficient choices but very few for vegetarians. Koreans take their tea seriously and so there is loads of tea-variety on offer as well. Some preparations that stood out on the menu include the Korean Beef Steak (Rs 350), Veg Jjajang Myun (Rs 200), Dak Bulgogi (Rs 350) and Cheese Ggas (Rs 280). Koreans use ingredients like ‘doenjang’, which is a fermented soybean bean paste, as well as soy sauce, salt, garlic, ginger and spice it up with ‘gochujang’ — a fermented red chili paste. The beef steak is generally soaked in red wine for three weeks before they grill it to the done-ness of your choice. The soaking is pretty fruitful as it gives out a wonderful flavor to the meat. The Jjajang Myun are Korean noodles served with a light soy sauce in which mushroom, onion and potatoes are preserved for a while, giving it that particular woody flavor. Dak Bulgogi is chicken pickled in doenjang, which is a fermented soy bean paste that gives out a peculiar tangy, sour, spicy taste different from the gochujang sauce. Cheese Ggas are mozzarella cheese covered with an all purpose flour flown in from Korea, and then grilled. It is best served with Korean bread. The Honey ginger lemon tea (Rs 85) and Green tea (Rs 80) here are really good. What really matters is that this is not Indo-Korean cuisine. It is cooked by a passionate Korean national settled in Pune for the past 10 years. He gives you that original taste, un-altered for the Indian palate. That’s why you probably need to have the inclination to try out new stuff. If that is the way you feel, this is the best place for Korean cuisine. Personally I didn’t find the place pricey. The quantity is wholesome as well. I feel the efforts taken by a person to run a business and maintain all the overheads just to feed his community in a foreign land as well as friends and Indians is quite appreciable. Those who visit the place are asked to leave a comment and needless to say most comments are gushing praise. Do visit to sample some authentic Korean cuisine

CAFE MAROO

Westend Plaza,

Next to Rahul Hotel and The electronics store,

Nagras Road,

Aundh,

Pune

TURQUE - SAYAJI

Hospitality in Hinjewadi has boomed in the last five years. While only a few choices were available earlier, now, retaining guests seems to be the top agenda for ‘established’ establishments. In tune with this phenomenon, Sayaji Hotels has opened a poolside lounge bar for guests with a calm ambience and subtle lighting — for those who don’t want to shake a leg, but enjoy some music, with live bands that play jazz, retro, etc. It’s the kind of place you might want to catch up with your colleagues minus the office atmosphere. There is a wonderfully stocked bar here and the food is quite satisfactory. Given the nice décor and proven hospitality record, I had high expectations. The menu comprises of Oriental, Continental and Indian delicacies. There are plenty of one pot meals like Lasagna, Moroccan Wrap, Stir-fried Noodles and Rice etc. They also have some interesting options like the Tenderloin Medallions, Linguini pasta, Paneer Shashlik in gravy, Rum-flavored Lamb Barra kebab etc. All the Indian main courses are served with a Dal Makhani, naan, papad and salad. Amongst starters, I tried the Po Pia Thod (Rs 185), the Balinese Barbecue Fish (Rs 325), while for the main course we had Stir Fried Veggies (Rs 265) and Rum-flavoured Lamb Barra kebabs (Rs 325). The Po Pia Thod were similar to spring rolls, except for the addition of a tangy sauce — the only difference. The Balinese Barbecue Fish was not exactly barbecued, but coated and fried and then mounted on skewer sticks doused with a sauce resembling barbecue sauce. The Stir Fried Veggies had the addition of garden greens such as zucchini, broccoli etc. The Rum-flavored Lamb Barra kebabs were a major disappointment, for the overpoweringly pungent masala was not going down well with the rum marination. What was great was that this concern of ours was noted down fastidiously by the manager — a rare quality. Till date, in my experience, if a particular taste is not suitable for your palate and you notify the manager, he generally informs you ‘this is the way it is served here.’ But that’s something you won't have to experience here — the manager is a great listener. Desserts like brownies, Apple Strudle, gulab jamuns and rabri are available here. Apart from the food, the drinks are noticeably taxable. With the addition of some liquor to your meal, the overall cost easily crosses the 1k mark. Nevertheless, time spent in such a lovely ambience with colleagues, friends or family alike is unique and satisfying.

Turque,

Sayaji Hotel,

Mumbai-Bangalore

Bypass Highway,

Wakad,

Pune — 57

SOUTHERN SPICE

Many places serving global cuisine have come up in the last few years, with many more filling up the scene in recent times. In all this galore, we somewhat fail to understand and promote our regional spread. So only the favourites like tandoori chicken, dum aloo, dal baati, khandvi, goan curry, chicken kolhapuri, Bengal fish curry, besi belle huliyana and even momos are showcased. But there is much more than these representatives that lie in India’s regional gourmet treasure. Similarly, beyond the universally popular idlies, dosas and appams, a spectacular and exotic gourmet cuisine blended with age-old spices exists in god’s own country — Kerala. Even though, Keralites are known fish eaters, the vegetarian spread is fascinating too! I was pretty sure that yet again a seafood specialty had to be covered, which will have a similar tried-and-tested taste. But when I glanced through the menu and found an equally balanced vegetarian spread — I was happy to be proved wrong! A glass full of Rasam (Rs 25) as a starter gives you a peppery feeling much needed in these unforeseen weather conditions. Drumstick Soup (Rs 65), a black channa Kadala Curry (Rs70), Avial (Rs70), Vegetable Stew (Rs 85), a small onion-tomato-coconut subzi Ullytheeyal (Rs 85) and a seasoned buttermilk curry, Kachiya Moru (Rs 45) proves this place hasn’t opened only to attract customers by its theme. They keep their promise and really serve regional spread. Although the squid preparation, especially in the starters is avoidable as it tend to be chewy if not prepared with care. Even the Lemon Rice wasn’t exactly the way it should be (it should have had red chillies, roasted split black gram, chana dal and peanuts). The Mutton Pepper Fry was too hot for my palate but was flavourful! Nevertheless, expect lots of coconut, curry leaves, pepper, cloves, cardamom and Kodampuly (similar to kokum) in various combinations. The main courses are excellent both in fish and mutton. The Malabar Prawns Curry (Rs 160) was incredible for the curry was made from roasted coconut paste and finished off with thick coconut milk. Also the Fish Moilee (Rs 150) was too good for its preparation made in coconut oil and having an optimum use of spices. The flaky Malabar Paratha (Rs 10) and perfectly fermented rice appam (Rs 10) goes well with the main course. The place is a small sit down restaurant, but promises original Kerala cuisine. Not the entire region is covered (noting the limitations of getting regional raw material). So savour true Indian regional cuisine as the trip down south is exciting and given the prices, absolutely worthy

MASEMARI

The name ‘Masemari’ (which means ‘fishing’ in Marathi), draws customers in to try out the seafood here without actually ‘fishing’ for it. The décor is fantastically done. A mention is needed of the 10- foot tall light house at the entrance, which would suffice as a landmark to locate the eatery. The food served here is close to homecooked food, which makes even the cramped seating facility worth ignoring. They do not overuse masalas, sauces and seasonings for the preparations, another sign that literally denotes ‘home-cooked’ food. This proves that there is a mix of authentic preparations, experimental inventions and derived taste. Let’s face it; you can’t criticize homemade food, as every household has its own versions! What matters is the satisfying taste and the fresh quality of the fish. All the preparations are simple but unique. Every type of fish is listed individually and recommendations for accompaniments are mentioned. Your choices here are deep fried, shallow fried, rawa fried, tawa fried, tawa masala, Konkani masala, goan curry, gassi, malvani, vindaloo and some Mongolian curries. There are no tandoor preparations so asking for a fish tikka or a kebab would be inappropriate! A complimentary authentic welcome drink called ‘tival’ — a pure kokum juice tempered with ghee, jeera and coriander was something I really appreciated! The house specialty, the Burnt Garlic Crispy Squid (Rs 160)and Bombay Duck Fry (Rs 130) are good options. The covering (flour) was not needed for the squid, as it would had been more enjoyable without the coating. There was no excess covering for the Bombay duck, so the softness and freshness came through.Till your order comes to you, a Poppadum Platter (Rs 60) — which has 4- 5 varieties of deep fried papad — is provided for you to munch on, which is a wonderful change compared to the usual masala papad. For the main course, Prawns Konkani Masala (Rs 240) doused with chillies and coconut goes very well with the recommended bhakri. Even the Goan Curry (Rs 240) is silky smooth, balanced with sour, spicy flavours and a slightly creamy texture. It went well with the Rice Bhakri (Rs 20) too. Not to mention the Solkadhi (Rs 30), drunk before or after the meal, which was good as well, except for the fact that it was one of the dishes amongst others I had there, that had garlic in them. If you hate ‘typical’ fare one generally finds these days, you must try this place. If you are trying fish for the first time, this is a good option, as not only is the catch fresh but is truly prepared in a ‘home-style’. Do not forget to mention your threshold for spiciness before ordering, as it can be adjusted. Happy fishing!

Masemari,

2132,Trimurti Complex,

Near Abhinav College,

Off Tilak Road,

020-24328631