PARC ESTIQUE - LAVA

Although it’s raining these days, the winter chill is definitely near. The hunt for tempting kebabs and grilled goods is a seasonal favourite. One option is Parc Estique’s Lava, which serves Indian kebabs and grill on the rooftop. The seating is at the poolside, with a spectacular eyelevel view of the city, which is more appealing during the evening. The spread, they say, is different from regular kebab and curry places and their USP — Indian preparations with a continental twist. These select few ‘different’ preparations are Grilled Paneer Oregano Caesar Salad, Cream of Tomato Rasam, Tandoori Pesto Veg, Fried Haryali Kadak Sheek, Kerala Style Salmon Shrimp Cake, Broccoli Saag Paneer Lasooni, Prawns Steam Pilaf, Hot Ginger Orange Filled Strata and Old Monk Choco Mousse. Within this repertoire I first tried the Cream of Tomato Rasam (Rs 150) which had an interesting peppery taste and the Fried Haryali Kadak Sheek (Rs 230) was really unusual as the minced vegetables were cooked on a sheek first and then filled with cheddar cheese dipped in a crispy batter and deep fried. The Kerala Salmon Shrimp Cakes (Rs 380) tasted good, the only disadvantage being a slight sogginess, since they could have been bound better. Further down a different road, the Broccoli Saag Paneer Lasooni (Rs 280) was an interesting combination of elements, coming as minced broccoli cooked with saag including chunks of paneer. The Paneer Tikka Masala (Rs 260) and the Broccoli Saag were both pretty tangy. Their dessert menu has good options. The Hot Ginger Orange Strata (Rs 180) is like a lasagne which may be an alternative to a pudding. But the steal of the night was the Old Monk Chocolate Mousse (Rs 150). It promises the presence of the old chap in a good quantity bestowing that necessary punch, which goes down well with the chocolate. Moreover, it comes preset in a nice red wine glass! There were some issues with receiving the wrong dip and its delayed service, as well as when I felt forced to skip the tangy main course, as rectifying it would have taken too much time — the constant waiting and waving for attention was a bit exhausting. This place is recommended for those with plenty of time, since I spent two and half hours for a three-course menu, which gave me the luxury of watching several synchronised landings of the airplanes from the airbase nearby. I’d say apart from the food, the ambience and view is pretty great, head there when you have time to spare for a long meal.

PARC ESTIQUE

Near Giga Space,

Viman Nagar, Nagar Road

SPICE LOUNGE

Any good food needs ‘spice’ to enhance the flavor, aroma, taste and distinctiveness. There are terribly few foodsthat include no spice in any form. The use of the word as a theme point manages to attract a pretty extensive clientele, that succumbs to the exotic undertones in its usage. There is a quite a unique medley of Indian and Oriental cuisine at Spice Lounge. The ambience and the menu are completely contrasting, but the description of the food mentioned in the menu and actual food brought to the table are thankfully not. Though they have a well stocked lounge bar, their soups are even more inviting. Manila Sinegong is a soup with stir fried vegetables and diced chicken along with a poached egg. It comes in a nice coffee like mug and the taste is simply brilliant! It’s simplicity lies in the limited usage of unnecessary sauces and thickening agents. The tempura and chicken satay are true to their roots, while the mushroom cheese tikka is quite different and pretty appealing as well — the cheese is stuffed in the pocket of the mushroom and covered with a piece of capsicum, onion or tomato and spiked with spices. The Vegetable Saigon Hakka Noodles are flat noodles prepared similarly to the way normal hakka noodles are, with the only noticeable difference being the use of turmeric. Korean Star Anise Rice is another must try for — the rice is sautéed with star anise and cooked to give out a unique flavour, served with a sauce preparedfrom soy, chilli and oyster. I suggest you not try it with the prawn combination like I did, since they, along with the oyster sauce, overpowered the aroma of the star anise. Apart from the above, the Murtabak (veg stuffed pancakes), Kung Perrini salad, Peppercrusted Escabecha Pomfret, Mutton Stir-fry Bumbu and other Indian preparations also sound like some good options. Quantities served up are great, as is the price which shows no compromise on the quality. Inspite of it being averagely priced, one can find an ample use of exotic vegetables. Another suggestion would be to ask for your preparation to be made less oily, as you'd probably want the flavour of the spice to remain and not be inundated in grease. A four course mixed me al for two could amount to Rs 750.

SPICE LOUNGE

34, 35 Akshay Complex Off Dhole Patil

road, Pune-1

Tel no 020-26138941

KROSTINI

Pune has seen outlets for every street-snack, ranging from frankies to the sandwich combo and burger joints. There was a wave of dosa joints as well, which subsided, and I heard of biryani outlets too. The fast food market inspires such singular variable products to cash in on. But just because coffee proved to be a money spinner, it isn’t necessary the formula works for the rest too! Another place here to try their luck is Krostini — with a ‘K’. Crostini and Bruschetta are two Italian appetizers more or less defined as finger food. Bread is a staple diet of the region and reinvents itself in various avatars, of which bruschetta is well-known, while crostinis are now finding some identity. There is not much of a difference between the two, as one is consumed in central Italy while the other is sub-regional. At Krostini, on J M Road, 25 per cent of the menu is theme-based, while the rest is composed of salads, pasta, sandwiches, wraps, desserts and eggs, confusing me a bit about whether to go with the theme or order like it was a regular hangout. From the eight options available, I tried out the Exotica Krostini and Mushroom ‘n’ Basil Krostini. Both had a distinctive taste, in one the mushrooms were tossed in a basil sauce, while the other had thick long strips of zucchini and peppers topped with cheese. The similarities lay in the overthickness of the slice of baguette. You get three pieces of crostini a plate, averagely priced at Rs 59, all of which serve the topping and the bread in an almost equal proportion. Had this been a 70:30 proportion, it may have appealed more! The Krostini Special Salad was unavailable due to an expertise crunch, while the substitute ordered — the Greek Salad (Rs 59) was overpowered by onions against how it was described in the menu as containing bell peppers, black olives and feta. The wraps (Rs 69) needed some zest as the filling was bland and oily. Chocolates, muffins, teacakes and cookies are the saviours here. At the end of the day, it is a good concept, showcased nicely and just needs focusing on variety and more of a permutation-combination with ingredients. Currently, the demand is quick service and these changes will definitely light up the theme, which if implemented more tactfully, can give tough competition for other bread-based fast food places.

Krostini Restaurant

3, Anant Chambers,

Jangli Maharaj Road

OLENT

The oil spill certainly hasn’t deterred the consumption of seafood at least thet’s the scene in Pune restaurants. The initial reluctance that lasted for the first few days, has been replaced by people flocking to places serving seafood, reminding me of the commonly believed theory amongst non-Puneites, that seafood served here is not of exceptional quality. The over-flowing crowds at sea food restaurants on weekends, however, manage to suggest the contrary. The substantial demand and easy accessibility to raw materials has set the seafood business booming. Olent, meaning scent or fragrance is a new place that not only serves seafood but the regular spread of veg-non and veg items as well. It’s an idea that could pay off as most places serving the regular family dinner fare have few seafood options and here, non-seafood favouring family members can enjoy their meal too. I’ll focus on the seafood, as the menu is quite vast. They have segregated the preparations fishwise, so you have Malvani, Manglorian, Tawa, Masala, Goan, Maratha, Kalwan and some Southern Coastal styles. In seafood, pomfret, rawas, surmai, bangda, kane or lady fish, crab, halwa, prawns and tisre or shell fish are all on the list. Lobster, squid and other varieties are missing and so are regional styles of preparation other than the south- Indian ones. This seems to be the only drawback of the place. The Achari Surmai Tikka (Rs 220) comes in good portions. The tangy masala is well coated around the meat. The same goes for the large Tandoori Pomfret (Rs 220) served with an amazing beetroot carving, as well as the Crab Soup, the base of which, is similar to sweet corn soup but has generous portions of crab meat to flavour it. You can ask for your choice of seafood to be used in your Biryani (Rs 150) which makes it different from other places. Lastly, one should try the Prawns Puli Munchi (Rs 210) with Appam or Neer Dosa (Rs 30) — it is absolutely delicious. There was no room to manipulate the gravy. The flavours of tamarind, mustard seeds, curry leaves and the spice of red chillies blended perfectly. It tasted fresh as if it was prepared upon order. The good things about Olent are the quality of the seafood, value-for-money quantities served and the availability of the non-seafood menu as well. Every family member’s gastronomic desires are fulfilled under one roof. The ambience is simple yet trendy. Now, when most seafood places are packed on the weekends, you know where to take the plunge!

1195, Sushila

Apartment,

Shivaji Nagar,

Ghole Road,Pune

Phone: (020)

65012244, 65000874

KOLHAPURI RASSA MANDAL

The styles in which different foods are prepared across the globe often have common threads. The cooking technique can be similar, the ingredients used could overlap, but the spices do change from region to region. This was the primary thought that dominated my mind after visiting the Kolhapur Rassa Mandal. The French cook their basic sauces such as aspic or demi glaze by reducing meat stock and then further thickening it with a mixture of butter and flour called roux. The same procedure follows for stock or broth which are then made into soups or consommé. The rassa prepared at Rassa Mandal is a dead ringer for the above preparations. The only difference is that a thickening agent is not used here and of course it has its own original style of preparation. The similarity is an absolute coincidence! Here, meat chunks are boiled along with pounded coconut and spices, regionally called a vatan, to form the pandhra rassa which has the flavour of the meat (either chicken or lamb), while the tambda rassa is prepared similarly, the only extra addition being select red chillies along with spices. Not only is the flavour of the meat incorporated, the fat content which rises to the surface is what every customer digs. There is absolutely no use of red colouring or of a thickening agent used, which again is a true sign of the simplicity and authenticity. The menu has three basic thali preparations, in either Chicken (Rs 120) or Lamb (Rs 130) which come as masala, fry or rassa. It is accompanied by a freshly-prepared onion-curd raita, 10-inch wide, soft chapatis or bhakaris, pulao and an unlimited flow of the two rassas. Also available are Egg Curry, Gavran Kombadi Masala (Rs 140), Mutton Lonche and Dum Biryani (Rs 130). Pure vegetarians, keep yourself at bay as the meaty aroma floats through every nook and corner of the place. That sure doesn’t mean that vegetarians are left hungry here, if they can bear the smell and drop in. The Veg Thali (Rs 60) is pretty good and comes with a Besan Puri and Papad as additions. The Solkadi (Rs 15) here, thankfully, has a balanced flavour and no overdose of garlic. Disadvantages may be felt by selective customers, because of the cramped family room, seating arrangement, ambience or delayed service. But if all you want is to try a fiery, rustic, homemade style Kolhapuri preparation and savour the aromatic rassa (or broth as the original English culinary term for it is) you know where to head now. Amongst the long list of overhyped Kolhapuri joints, the rassa at Rassa Mandal is just something else.

Shop no 30,Vijaya Chambers,

Hingne Khurd,

Opposite SBI,

Before Santosh Hall,

Sinhagad Road,

FIRANGI PAANI - Koregaon park

I tend to find most pubs similar to each other. Each place has good music, flowing liquor, finger food and of course, dancing! However, after visiting Firangi Paani, my prejudice no longer exists. The ambience and atmosphere scored! Fortwo things I’ll remember this place a while - the interiors and the variety of spirits served. Firangi Paani is a replica of an English pub. A large oil painting of a typical English party, antique arms and accessories are fitted onto velvet walls, leather upholstered chairs, lots of polished wood and a turning model ship is part of the ambience. An extensively stylish bar is packed with Scotch, wines and other imported liquor along with Indian made-foreign liqueurs. Bartenders serve an ecletic mix of cocktails, including a variety of maritinis, daiquiris and margaritas. The dancing floor is next to the bar, wellequipped with a DJ console playing great retro music (when I visited). The seating area is huge and spacious. Though the tables are kept fairly close to each other, privacy is maintained. There’s also a large variety of food to go with your drink. Among the list offering American, Lebenese, Mexican, Italian, Oriental spread, the Fish ‘n’ Chips are a house favorite. The Stuffed Crust Pizzas kept up to their name. Californian Potato Wedges are innovative. Instead of the regular frozen, ready-tofry wedges, potatoes cut in wedges along with the jackets are gratinated with cheese and served with a dip. I found the raddish and mayonnaise dip most appealing. The Pastas and Barbecued Chicken and Jalapeno Burger is filling and tasty. Normally the food takes a back seat in pubs; it’s an afterthought to our main motivation to go there - spirits. Here you are surely not let down. By the way, while glancing through the bar menu I found that the options for whisky-based cocktails offered here are more than any other place. Also, there is a huge variety of glassware used to pour out the cocktails! Well, whatever the occasion, the mood, the company, this maybe a best place to unwind. Couples, friends, families, executives heading straight from their offices and even individual patrons looked satisfied with their share of experience at this English spirited pub.

FIRANGI PAANI

3 rd floor, Jewel Square Mall,

Koregaon Park,

Pune

020-41224890

TAWAAH

I remember while working at a star hotel in Mumbai, guests used to flock around live stations every Sunday for brunch and feast on chaats and parathas. Though these preparations are available outside in abundance and at much lower prices, the satisfaction of gorging on street food in hygienic conditions in unique. It’s also difficult to replicate the same taste. Tawaah is a hygienic take on the Indian street-side food joints. This pure vegetarian place is clean and tidy, replete with shiny steelware. Six chutneys are arranged for as universal accompaniments. Out of them, the chilli and mint chutney should be tried for their strong flavour. The menu has few items on the list, but with much variation. The parathas are eight inchers and are stuffed generously. The covering remains soft for a long time, which suggests that an experienced hand has mixed the dough. Accompaniments with the paratha are appealing — the Dal Makhani, in particular is delicious. The Bharwan Moong Chilla, a thick dosa made from moong dal, filled with spicy paneer and cheese, this is truly filling. Direct preparations off the tawaah include a Mushroom Kheema Pav, Pav Bhaji, Appams with White Stew and Paneer Kathi Rolls. Sarson da Saag with Makke di Roti is pure and unadulterated. There are only two options in tawa pulao category — one with Hara Masala and the other with Tamatar and Paneer. The latter may be a better option as the former is low on taste despite including methi, spinach and coriander. To accompany the tawaah khana are Jalebis with Rabdi, Malai Lassi as well as Chai and Coffee served in earthen pots. If you’re going to compare the price with regular street food, you’ll find it pinches the pocket. The average price per food item is around Rs 80, with portions large enough for one person. However, do keep in mind the high standards of hygiene and quality of ingredients used here. The service is fair and sometimes a bit too attentive. Tawaah is what it promises — crisp, street food, in a more upmarket ambience and better hygiene.

1,Park Plaza

755/1,

Near Kamala

Nehru Park,

020-65108667