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Taste Wise
Taste Wise
Copyright © 2020 Akshata Iyer
A food guide to the oldest restaurants of Pune city
All rights reserved. by Akshata Iyer
Printed and bound by:
Disclaimer
All illustrated, and photographic
content is original unless stated
otherwise. While every care is
taken to credit all sources, any
exception to it is not intentional
and is regretted.
Photographs by: Akshata Iyer
Design by: Akshata Iyer
Price: Rs. 449/-
Taste Wise Preface Culture is a word that is thrown around a lot, but is difficult to explain. Probably one of the major and easiest way of defining culture can be done through food. Food is now a major motivation for a lot of travellers choosing their destination. This food guide will take you on a journey to the oldest restaurants of Pune city. These restaurants are close to about 75-100 years old and have immensely interesting stories to tell. With their unique back stories, from serving food to freedom fighters to opening a restaurant to compete with a friend, join us, taste wise and be a part of what makes Pune.
TABLE OF
CONTENTS
08
Compelling Checklist
24
Bedekar Misal
42
George Restaurant
62
Sabudana Vada Recipe
09
Restaurants best suited for you
28
Misal Pav Recipe
46 64
Rotisserie Chicken Recipe Vaidya Uphar Gruha
12 30 48
Kawre Ice Creams
68
Batata Bhaji Recipe
Aware Maratha Khanawal Cafe Goodluck
16 34
Irani Chai Recipe
52
Poona Guest House
70
Best of Pune City
Pandhra Rassa Recipe
18
Badshahi Restaurant
36 56 71
Dorabjee and Sons Thalipeeth Recipe Notes
22
Patal Bhaji Recipe
40 58
Prabha Vishranti Gruha
76
Map
Mutton Dhansak Recipe
COMPELLING Find a restaurant
Checklist that is best suited for you!
1878 Dorabjee and Sons
1901 Aware Maratha Khanawal
Ever been to a restaurant and found
it to be closed or not to your liking?
1910 Vaidya Uphar Gruha Not to worry. We will guide you to the
restaurants most suited for you. Here
are a few questions to answer to guide
1915 Kawre Ice Creams yourself down the flow chart and into
the mouths of delicious food serving
restaurants.
1935 Cafe Goodluck Q1. What meal of the day are you
looking to eat?
1936 George Restaurant Q2. What day of the week is it?
Q3. What is your preferred
1936 Poona Guest House price range?
Q4. What type of dining are you
1940 Prabha Vishranti Gruha looking for?
Use the color codes to answer the last
1945 Badshahi two questions and the flow chart will
guide you to the page with information
about the restaurants that are best
suited for you.
1948 Bedekar Misal
9
DINNER BREAKFAST/ SNACK
7:30 pm to 12:00 pm 7:30 am to 11:30 am 4:00 pm to 7:30 pm
Sunday Monday Tuesday- Saturday Sunday Monday Tuesday- Friday Saturday
What price range
do you prefer?
What type of
dining are you
looking for?
Refer to pages 18 42 12 42 30 18 42 12 64 24 42 30 64 58 42 30 64 24 42 30 24 42 30
30 36 30 36 36 58 36 58 36
36 36
52
LUNCH KEY:
11:30 am to 4:00 pm
Sunday Monday Tuesday- Saturday
What price range Authentic Informal Formal
do you prefer? Dining Dining Dining
What type of Price Range Price Range
dining are you Rps. 1-350 Rps. 350+
looking for?
Refer to pages 18 42 12 42 30 18 42 12
24 30 36 24 30
36 36
52
10 11
If something is as old as 113 years keen interest in each and every
you’ve got to be sure that it would detail of our business,” says Rajendra.
have stories to tell. A structure that’s “Although we have hired a special cook
been standing so strong since 1901 from Konkan to prepare the dishes,
has got much more to it than just my mother Krushnabai taught him the
strength. Food that you’ll relish each typical Aware way of cooking that we
bite of and have Radhabai (the very have been following for more than a
first owner, Raghu Aware’s wife) to century now.”
thank. Radhabai set up a delicious
menu back in 1901 that has been The ground spices which include
continuing since, with her superb coconut, garlic, ginger, coriander and
cooking skills. Her mutton and onion and the garam masala, is usually
chicken thali recipes are still used prepared by the family and is a trade
and have amazingly high demand secret. 2006 was when Aware stepped
for. As the second generation of up its game once again. The entire
the family was introduced into place was rebuilt to accommodate
the business Ramchandra’s wife more customers. And now 40 at a
Krushnabai, who was pure veg all time can enjoy what this magical place
her life, to everyone’s amusement has to offer. Aware Maratha Khanawal
started to learn how to cook non- was initially known as Chhatrapati
vegetarian food from her Shivaji Maratha Khanawal. It was then
mother-in-law. renamed in 1966. Even though this
place has undergone some changes,
“The success of our survival can be it still remains pure and loved in the
attributed to the fact that we take a hearts of those who visit it.
AWARE
Maratha Khanawal 1901
“
ADDRESS CONTACT
MUSINGS “The service is so good. They’re always
so happy and eager to serve you with extras.
536, Kumthekar Road, (+91) 779-871-3008
& ABOUT
Sadashiv Peth, Pune, (+91) 996-063-6579
They always keep in mind the saying
Maharashtra - 411030, India.
‘customers are always right’.”
...customers of Aware Maratha Khanawal
DISHES
TIMINGS
“I suggest this place to everybody. “Their hospitality, without a doubt, Mutton Thali, Mutton Biryani,
Absolutely the best Maharashtrian will put a smile on your face. Besides, Tuesday to Sunday Chicken Fry, Chicken Biryani,
food I’ve ever had. Perfectly spiced their happy faces, will definitely make 12:00 pm to 4:00 pm Tambda Rassa, Mutton Keema,
as it should be.” you visit again.” & 7:30 pm to 11:00 pm Pandhra Rassa
Monday closed
INFO
PRICE
Cards accepted Veg & Non-veg
450 for two Indoor seating Non ac
14 Taste Wise Aware Maratha Khanawal Taste Wise Aware Maratha Khanawal 15
PANDHRA
INGREDIENTS: HERBS AND SPICES:
Rassa (mutton)
Salt (as required) 15 grams fresh coriander leaves
Oil (as required) 5 grains green cardamom
1.5 ltr mutton stock 1 cinnamon stick
Total Time- 50 mins Prep Time- 30 mins 50 grams grated coconut 5 grams bay leaf
30 grams onions 5 grams cloves
Servings- 3 to 4 Calories- 433.50 15 grams ginger garlic paste 1 tbsp pepper powder
15 grams poppy seeds 1/2 tbsp nutmeg powder
10 grams sesame seeds
Traditional homemade recipe by Miss. Nidhi Nair (Mumbai, Maharashtrian)
Step 1: Step 6:
Firstly, soak poppy seeds in warm Add ginger garlic paste and the
water for at least 30 minutes. You boiled onion paste. Wait till it is
can also keep it over night. cooked properly.
Step 2: Step 7:
Dry roast sesame seeds. Boil poppy Once cooked, add poppy seeds and
seeds and sesame seeds. Keep it sesame seeds paste to the same.
to cool.
Step 8:
Step 3: Let it cook properly until the oil
Add grated coconut and make a paste oozes out.
out of it.
Step 9:
Step 4: Then add mutton stock to it and let it
Slice onions and let them boil then simmer at a low flame.
make a fine paste of the onions as well.
Step 10:
Step 5: Garnish it with fresh coriander leaves
Take a pan, add oil to it. Then add and very little nutmeg powder and
all dry spices mentioned in pepper powder.
the ingredients.
Source: Foodholicfaraahblog
16 17
BADSHAHI Restaurant 1945 Certain chain of events are not always of smell’ (this is where your favorite the happiest however, the death of her cartoon comes to life). This 1945 great grandfather in law, grandfather established restaurant has been in law and then husband, only led Ms. visited by many Marathi actors after Medha Sahastrabuddhi to introduce their performances at Tilaks Marak. this list of food items (usal, batata So if you won’t take our word for it, wada, batata toast, kachori etc.) that at least rely on the famous people have shot the number of customers because people who set examples, through the roof. A place that you try never to go wrong. As you enter, cannot enter with a frown because the counter to your left and the the aroma will get to you from within amazement ahead will only get you a mile, after which you won’t be attached to the place, the people and doing much of way finding but more of course, without a doubt; the food. of a ‘floating and following the trail
ADDRESS
Plot 1648, Bal Gangadhar
Tikal Rd, Sadashiv Peth,
Pune, Maharashtra - 411030, India.
CONTACT
(+91) 976-331-1658
(+91) 942-300-1516
TIMINGS
Tuesday to Sunday
11:30 am to 2:30 pm
& 8:00 pm to 10:00 pm
Monday closed
DISHES
“
Potato Toast, Puneri Toast,
their abundant upwas (fasting) snack items Maharashtrian Thali,
Buttermilk, Vada, Patal Bhaji
MUSINGS “Authentic, pure veg, Marathi style food.
Moderate spicy, moderate oily, lightning
& ABOUT
...customers of Badshahi Restaurant
fast service. I wish no one misses out on
this place, not even my enemies.”
PRICE
200 for two
“It’s like my second dining room. “Badshahi has always been my go to
I’ve been visiting Badshahi since place. What ever mood I’m in, seems
INFO
school days. It’ll give the perfect to turn into “extremely satisfied” after
feel of what Maharashtrian food every visit. This place always lives up Cash only Veg only
really is. It’s a definite must try.” to its standards.” Indoor seating Non ac
“I would rate this place a 4.5/5 for “I like this place so much that I’m
every single aspect of this place.” always looking for reasons to visit.”
20 Taste Wise Badshahi Restaurant Taste Wise Badshahi Restaurant 21PATAL
INGREDIENTS: 1 tsp tamarind paste
1/2 tsp mustard seeds
Bhaji
Salt (as required)
1/4th tsp cumin seeds
Water (as required)
Oil (as required)
HERBS AND SPICES:
Total Time- 31 mins Prep Time- 10 mins Few pieces of dry coconut
45 grams bengal gram 5-6 large colocasia leaves
Servings- 3 to 4 Calories- 149 dal flour 1-2 dry red chillies
32 grams bengal gram dal 1/4th tsp red chilli powder
32 grams peanuts 1/4th tsp turmeric
1 1/2 tbsp jaggery
Traditional homemade recipe by Mrs. Jaya Andhare (Pune, Maharashtrian)
Step 1: taste, tamarind paste, jaggery and
Take 5-6 colocasia leaves, wash and dry coconut cut into tiny pieces.
soak in water for about an hour.
Step 5:
Step2: Bring to boil. Adjust water as
Soak peanuts and bengal gram dal in needed as bengal gram dal flour
water for about an hour. Drain the starts to thicken the curry.
water and keep aside. Make paste of Simmer for a few minutes.
the leaves.
Step 6:
Step 3: Make a tempering/ tadka by heating
Add bengal gram dal flour to the oil. Add mustard, cumin seeds,
paste and add water according to the turmeric, red chilli powder and dry red
required consistency. chillies. Once it splutters, pour over
the bhaji.
Step 4:
Heat the mixture and add the soaked Step 7:
peanuts and bengal gram dal, salt to Serve hot with bakri, roti or rice.
Source: Veg recipes of India
22 23BEDEKAR
Misal 1948
A 1948 snack center, converted into
a misal center is one you wouldn’t
want to miss. You are bound to make
a friend in a line as long as the one
outside of Bedekar Misal. Probably
the only place where a line won’t
seem as boring and would move faster
than Usain Bolt because of some mad
serving skills their employees possess
and of course food that’s so good
that it’ll be eaten within seconds.
They fancy themselves to be serving
‘assal’ Puneri misal that is slightly
sweet and tangy, and not very high
on spice. A place that trusts its choice
of ingredients so much that they can
say with full confidence, that their
misal will never go soggy even after
the addition of gravy. Dine and shine
with Bedekar and you’ll be the one
recommending a place the next time.
24“
ADDRESS CONTACT
MUSINGS “Love the serving system they follow.
It’s quite a small space but that only 418, Munjaba Lane, Near Sathe (+91) 20 2445-1270
& ABOUT brings you closer to your food literally Gadi Karkhana, Narayan Peth, (+91) 814-911-8935
and figuratively.” Pune, Maharashtra - 411030, India.
...customers of Bedekar Misal
DISHES
“It’s not like every other traditional “Nothing has impacted my life as much as TIMINGS
Puneri Missal, Missal Pav,
misal, it’s unique. The curry is not misal at Bedekar. Serving quintessential Tuesday to Sunday Batata Vada, Kanda Bhaji,
spicy and has special ingredients Maharashtrian snacks, this place cannot 8:00 am to 7:00 pm Kokum Sharbat, Buttermilk
which is what makes it stand out.” get any better.” Monday closed
INFO
PRICE
Cards accepted Veg only
150 for two Indoor seating Non ac
preparing in stock, for lightning speed service
26 Taste Wise Bedekar Misal Taste Wise Bedekar Misal 27MISAL
INGREDIENTS: HERBS AND SPICES:
Pav
Salt (as required) Coriander leaves
Oil (as required) Garam masala
Packets of pav (bread) Turmeric
Total Time- 30 mins Prep Time- 10 mins Dry mixture 4-5 red dry chillies
5-6 garlic pieces 3-4 pieces of black pepper
Servings- 3 to 4 Calories- 316 4 tomatoes 1-2 Bay leaves
2 onions 1 Star flour
2 lemons 1/2 inch cinnamon
256 grams sprouts
Traditional homemade recipe by Mrs. Yogita Kandekar (Pune, Maharashtrian)
Step 1: Step 4:
Put sprouts in cooker, add some Add turmeric, salt, garam masala to
water and wait for 2-3 whistles. the paste. Let the paste cook for a few
minutes and add the boiled sprouts to
the paste.
Step 2:
Make a paste of dry chillies, 2
tomatoes, garlic, black pepper Step 5:
and star flour masala. Add the dry mixture just before
eating. Also add chopped onions,
tomatoes and garnish with coriander.
Step 3:
For tempering add two spoons of oil
to the pan. After the oil is heated add Step 6:
bay leaves and cinnamon and finely Squeeze lemon on top and serve hot
cut onions. After the onions turn red, with pav (bread).
add tomatoes. After a few minutes,
add the paste made in step 2.
28 29CAFE
Goodluck 1935
For a series of fortunate events, this is
your destination. An integral part of
the city’s identity and lifestyle. Right
around the corner and in the center
of your heart, will lie this café within
seconds of your visit. The owner of
this 1935 established restaurant has
a heart of gold. Not only did he leave
everything abroad and came here as
a grant to his father’s wish but will
also show the same sort of affection
towards his customers.
“For the past twenty years, our menu,
the recipes and the style of cooking
has stayed the same. However we still
get a lot of crowd. People of all ages
come here because the quality and the
prices are still good,” said Goodluck’s
part time manager, Mr. Yakshi.
People have been coming here for
over 80 years and what the customers
appreciate the most seems to be the
consistency in their menu, chefs
and recipes. A well-oiled machine,
perfected over the years, and you can
tell by the cafes old walls that they
have many stories to tell.
31“ MUSINGS
& ABOUT
...customers of Cafe Goodluck
“The city I used to live in earlier
had a beautiful Irani cafe, never
“I love this place for the variety it has
to offer. Not only in context to food
but also the company. You can visit with
friends, family, guests or even by yourself.”
“It is amazing how well they have
maintained the quality of the food for
thought I could find something so many years. Even though there are
comparable. However, Goodluck many new Irani restaurants in the city
changed my mind.” now, Goodluck will always be the one.”
ADDRESS CONTACT
759/75, Goodluck Chowk, (+91) 808-781-0002
Deccan Gymkhana, Pune, (+91) 808-781-0003
Maharashtra - 411004, India.
DISHES
TIMINGS
Bun Maska, Rumali
Monday to Sunday Roti, Omelette, Irani Chai,
7:30 am to 11:30 pm Biryani, Chicken Tikka Sandwich
PRICE INFO
650 for two Cards accepted Veg & Non-veg
Indoor seating Non ac
their most ordered food item, bun maska
32 Taste Wise Cafe Goodluck Taste Wise Cafe Goodluck 33IRANI INGREDIENTS: HERBS AND SPICES:
Chai Water (as required, less than milk)
2 tbsp sugar
1 tbsp tea leaves
2 grams pepper
1 1/5 tbsp fresh cream 1 clove
Total Time- 20 mins Prep Time- 5 mins
250 ml milk 1 star anise
50 ml condensed milk 1 cardamom
Servings- 3 to 4 Calories- 135
20 grams malai 1/5 stick cinnamon
Homemade recipe by Ms. Nidhi Nair (Mumbai, Maharashtrian)
Step 1: Step 4:
Take a medium sauce pan. Add tea Then add milk and sugar to it and let
leaves as well as all the given whole the tea boil. Irani chai is usually made
spices in water. sweeter than other types of tea.
Step 2: Step 5:
Then add to it the following: Once the tea is boiled, strain it to
condensed milk, fresh cream remove the tea leaves. The chai is
and malai. then ready to be served.
Step 3: Step 6:
Keep it on a low flame and let Serve it hot with rusk or bun maska
it simmer. or any other biscuit.
34 35DORABJEE
‘Old is gold’ and nothing can do justice long way. You know something is
to that phrase better than Pune’s oldest good when it sells for itself without
And Sons
restaurant Dorabjee and Sons. This the need of any advertising and once
parsi restaurant has been around since again, justice to the sentence is served.
1878 for all the good reasons. The third Speaking of served, in the earlier days 1878
oldest in all of India. With customers this place did not believe in table
as happy as theirs and the owner or chairs and food was always eaten
as chirpy, you’re sure to have ‘The on the ground. Other than this only same menu to still cooking on wood
Ultimate’ visit. Something that started aspect, Dorabjee and Sons hasn’t fire, give this place a shot for its
off as small as the Irani chai café by changed anything and is as authentic credible food and next time you’ll
Sorabjee Dorabjee, has sure come a as one can be. From still having the have a new reason to visit Pune city.“
ADDRESS CONTACT
MUSINGS “The staff members always have Shop 845, Dastur Meher Rd, (+91) 20 2614-5955
& ABOUT
food recommendations for you Sarbatwalla chawk, Camp, Pune, (+91) 982-305-4547
and somehow, every time they
Maharashtra - 411001, India.
seem to get it just perfectly right.”
...customers of Dorabjee and Sons
“This place is pure nostalgia. Many “This place has given me a lot of
new places have sprung up in the memories to cherish. I always have
past decade however, this one is some or the other story to tell that
historical. Nothing has changed.” starts with me eating at Dorabjee.”
“When my friend told me about
this place I thought it was way too
hyped. But after my visit I felt as
though the appreciation was too little.”
TIMINGS
Monday to Sunday
11:30 am to 10:30 pm
DISHES
Mutton Dhansak, Mutton
Cutlets, Custard, Momos
PRICE
600 for two
INFO
Cash only Veg & Non-veg
Indoor seating Non ac
ardy’s, a 1884 soda supplier company
38 Taste Wise Dorabjee and Sons Taste Wise Dorabjee and Sons 39DHANSAK
Mutton
Total Time- 59 mins Prep Time- 10 mins
Servings- 3 to 4 Calories- 465
Source: Times food
INGREDIENTS: HERBS AND SPICES:
Salt (as required) Kasoori methi Traditional homemade recipe by Ms. Nidhi Nair (Mumbai, Maharashtra)
Oil (as required) Cloves
Step 1: Step 6:
800 grams mutton 1 bay leaf Marinate mutton with ginger garlic Take a pan. Add ghee (clarified butter)
Green chillies 15 grams coriander leaves paste, lemon juice, little dhansak and oil. Then add cumin seeds, green
Whole ginger 10 grams dil leaves masala and salt. chillies, red chillies, curry leaves and
asafoetida (hing).
Whole garlic 10 grams fenugreek leaves Step 2:
1 lemon 7 grams curry leaves Pressure cook the mutton with dry Step 7:
20 grams onion spices till it becomes tender and comes Then add the puree dal.
5 grams mint leaves
out of the bone in ease.
15 grams tomatoes Whole black cardamom Step 8:
12 grams aubergine Dried red chillies Step 3: Add dhansak masala, red chilli powder
Chop onions, tomatoes, ginger, garlic and turmeric powder.
10 grams red pumpkin 1/2 stick cinnamon
and green chillies.
10 grams spinach 3 grams green cardamom Step 9:
10 grams clarified butter 3 grams whole peppercorns Step 4: Add the cooked mutton to it and let
Dice the vegetables listed. You can also it simmer.
6 grams urad dal 2 tbsp red chilli powder use the vegetables you want as per your
6 grams moong dal 1 tbsp asafoetida (hing) requirements and taste. Step 10:
6 grams masoor dal 1 tbsp turmeric Add salt as per taste.
Step 5:
6 grams tur dal 1 tbsp coriander powder Cook all the dal listed with tomato, Step 11:
3 tbsp ginger garlic paste 1/2 tbsp garam masala powder spinach, fenugreek leaves, mint leaves Add coriander leaves, mint leaves and
and dal leaves and make a puree. lemon juice.
40 41If you’re looking for dedication, celebrated at this restaurant and
George is the place for you. After did the same for his grandchild.
the fire that completely burned This restaurant has evolved from
down the restaurant in 1987, it being a bar only for Britishers to
was rebuilt into a luxurious hotel a restaurant for all. However, the
GEORGE
(something like a ‘when life gives name ‘George’ remained the same.
you lemon, make lemonade kind of With a constant check on their
situation’) and still had their parcel ingredients such as the chicken,
system running during renovation.
Now with an inside and an outside,
how much they weigh, whether
they’re healthy etc. this place Restaurant 1936
an upstairs and a downstairs, pick continues its legacy through food
your seat as you please. This 1936 in their own modern techniques.
established restaurant has one very Registered by the Chinese for
loyal customer that left a story to ‘places to eat in India’ says a lot.
tell. He had his very first birthday
42“ MUSINGS
& ABOUT
...customers of George Restaurant
“After visiting this place once,
my friends and I were extremely
“The staff members here are all
around the place. Always moving
around, smiling and making sure
everyone is happy.”
TIMINGS
Monday to Sunday
ADDRESS
2436, General Thimayya Rd,
CONTACT
(+91) 20 6602-0121
surprised. Food is home here. Camp, East Street, Pune, (+91) 855-290-4066
Pure seduction to your taste buds.” 8:30 am to 11:30 pm Maharashtra - 411001, India.
“George has been around since before
DISHES
India got independence. That not only
makes it iconic but also historic. A lot Mutton Biryani, Chicken Biryani,
of changes have taken place on mg Sea Food, Rotisserie Chicken
road but George has been around
without flinching a bit.”
PRICE
“Even though George is a bit far 800 for two
away from my house, it’s always a
choice that’s worth all the driving.”
INFO
“This place should always be the
Cards accepted Veg & Non-veg
first stop, for everybody.”
Indoor seating Ac Dining
44 Taste Wise George Restaurant Taste Wise George Restaurant 45ROTISSERIE
INGREDIENTS: HERBS AND SPICES:
Chicken
Salt (as required) 25 grams chicken tandoori
1 kg whole chicken masala powder
2 tbsp Mustard oil 1 tbsp ginger garlic paste
Total Time- 1 hr 15 mins Prep Time- 10 mins 2 tbsp white vinegar 1 tsp kashmiri red chilli powder
1 tbsp lime juice 1/4 tsp pepper powder
Servings- 3 to 4 Calories- 356 1/2 cup yogurt
Homemade recipe by YouTuber- Science Sir
Step 1: Step 5:
Wash the whole chicken, pat it dry Cover or set it aside for at least 6
with kitchen paper towels and hours or over night.
keep aside.
Step 6:
Step 2: Preheat the oven to 200 degree Celsius.
Take a mixing bowl and add thick Line a tray with a baking paper or foil
yogurt. and place it in the lower rack.
Step 3: Step 7:
Then add ginger garlic paste, chicken Remove the chicken, shaking off excess,
tandoori masala powder, kashmiri red skewer the chicken into the rotisserie
chilli powder, salt, pepper powder, rod and tie the chicken legs together.
mustard oil, white vinegar and lemon Then place it in the oven.
juice. Mix everything an make sure the
marinade is thick and not of dripping Step 8:
consistency. Bake for 40-50 mins or until the
chicken becomes crisp.
Step 4:
Add the marinade over the whole Step 9:
chicken. Make sure to marinate all When done, remove the chicken
the parts of the chicken including by placing the hooks of the rotisserie
the cavity. handle under the grooves on either
side of the rotisserie.
46 47From the very beginning, Kawre ice at home and brought to the store, King, Chashmeshahi and the
cream’s only goal was to have satisfied used to run out of stock, you could Pineapple sundae, all made
customers (and now is your chance to say, almost immediately. The split in with their added sundae magic.
be one). This 1915 established small 1952 may sound negative, however it With the excitement to create,
scale industry has grown immensely. only multiplied our options and gave Mr. Chetan is on a constant
You’re sure to have an experience that us two kawre ice cream outlets, owned brainstorming mission, coming
KAWRE
will tick off all your ice cream needs by DH Kawre and Mr. Chetan Kawre. up with names for his ice cream
from affordable prices, family fun and This 365 days open delight proves the such as the Tall Glory, Funny
of course innumerable variety that’ll importance of ice cream, to be precise, Banny, The Titanic and many
Ice creams 1915
trail you into not only ice creams but the importance of kawre ice cream. others. Visit their store to find
also shakes, mastanis, kulfis etc. Their Some Sundaes are such that you can’t out how creative they can get.
pot ice cream, always made experience elsewhere, like the Fruit Move with the herd of Pune city.“
ADDRESS CONTACT
MUSINGS “I have tried pretty much everything on their
89, Budhwar Peth, Laxmi Rd, (+91) 942-203-5627
& ABOUT
menu so far. I would suggest everybody
Ganpati Chowk, Pune, (+91) 20 2445-5764
to do the same because every dish has a
Maharashtra - 411002, India.
taste that you wouldn’t want to miss.”
...customers of Kawre Ice Creams
DISHES
TIMINGS
“I never understood how one “I think I was mind blown by the creativity Titanic, Sundae Truffle, SP. Peshwai
ice cream place can be better of the posters at this place. Also, hands Monday to Sunday Mastani, Tall Glory, Mango Exotica
than another, because most of down, best ice cream parlour I have ever 10:30 am to 10:30 pm
the time they all taste the same, visited. The very first time I had a bite of
until I visited Kawre Ice creams their ‘Titanic’ I knew I was going to INFO
and my opinions changed.” be a regular.” PRICE
Cards accepted Non ac
150 for two Indoor seating
authentic, pot ice cream maker created by the owner, The Titanic
50 Taste Wise Kawre Ice Creams Taste Wise Kawre Ice Creams 51Raise the roof, make some way for dictionary. Nana Saheb however had
this 1936 established dine and crash, a fixed list of guests that he would
lodging and restaurant, eating and count on as his regulars. These were
sleeping or call it as you please. the Marathi film stars that would
Nana Saheb Sarpotdar, the silent very frequently visit the Poona Guest
POONA
movie maker started this place as an House. Ever since, not only were the
income source for his family but it has film actors known as the stars but also
Guest House 1936
definitely done much more than just others who paid a visit. Now you have
that. With a thali system as precise as an exact place in mind for a full of
theirs, flaw is not a word in their stars, flawless experience.
53“ MUSINGS
& ABOUT
...customers of Poona Guest House
“This place has been a model of
consistency. When Maharashtrian
“Every time I’m not in the mood to
cook, poona guest house is our go to.
It’ll give you the feel of eating at home and
having a restaurant meal at the same time.”
“Every dish served over here, always
seems to have been made with love.
food is in your mind, the answer It’s not always about the recipe, it’s
is Poona Guest House.” also about how the food is prepared.”
ADDRESS CONTACT
100, Ganpati Chowk, (+91) 983-406-1483
Laxmi Road, Budhwar Peth, (+91) 989-030-7171
Pune, Maharashtra - 411002, India.
DISHES
TIMINGS Veg Thali, Missal Pav,
Tuesday to Saturday Thalipeeth, Masala Bhat,
11:00 am to 3:30pm Special Thali, Dadape Pohe
& 7:00 pm to 10:00 pm Gramin Thali, Mix Bhaji
Monday and Sunday closed
INFO
PRICE
Cards accepted Veg only
500 for two Indoor seating Non ac
54 Taste Wise Poona Guest House Taste Wise Poona Guest House 55THALIPEETH
INGREDIENTS: 500 grams jowar
(sorghum) flour
Salt (as required)
500 grams onion/
Water (as required)
Total Time- 30 mins Prep Time- 15 mins cucumber/ raddish
Oil (as required)
1 tsp carom seeds
4-5 green chillies
Servings- 3 to 4 Calories- 137 1 tsp sesame seeds
1kg pearl millet flour
500 grams bengal gram
HERBS AND SPICES:
dal flour
Coriander leaves
500 grams rice flour
Traditional homemade recipe by Mrs. Jaya Andhare (Pune, Maharashtra)
Step 1: Step 4:
Mix pearl millet flour, rice flour, Place one ball on the plastic, pat it
bengal gram dal flour and sorghum gently to about 10-15cms in diameter.
flour, chopped onion/ cucumber/
raddish and chillies. Add freshly
chopped coriander, salt, carom seeds Step 5:
and sesame seeds. Mix with water to Lift the thalipeeth along with the
make pliable dough. plastic and flip it onto the hot skillet.
Step 2: Step 6:
Place a piece of plastic on your Put little oil on the sides of the
work surface. thalipeeth, then flip and cook on the
other side.
Step 3:
Make small balls of the dough, Step 7:
as many required. Serve with butter.
56 57PRABHA
Vishranti
Gruha 1940
Ever had a favorite place as a child
where you would frequently go with
your friends to plot and scheme against
your so called “enemies”? Prabha
Vishranti Gruha was that place for our
freedom fighters since 1940, where
they would have snacks, huddle up
and chalk out plans of driving away the
British. From regulars to tourists, this
place is visited by all. With such great
power comes great responsibilities and
with such variety of customers comes
a large variety of food. From misal to
khichdi to vada (to ideas about driving
the British away) everything this place
has to serve is magic. Try their very
famous batata vada, crispy from the
outside and soft from the inside, just
like god intended. Keeping in mind
their customers, this place is insanely
pocket friendly. With food as authentic
as theirs, a board as bright as theirs and
history as strong as theirs, this place is
hard to resist.
59“
ADDRESS
MUSINGS “These people always make alterations
exactly how I ask them to. It’s almost Opposite Kesariwada, Kelkar
& ABOUT as though they can read my mind, and Road, Narayan Peth, Pune,
understand my taste buds.” Maharashtra - 411030, India.
...customers of Prabha Vishranti Gruha
“One of the jewels of old Pune. “I have never been disappointed by CONTACT
A little eerie timing but the food this place. I can eat the batata vada
is so good that I make other plans they serve for all three meals of my (+91) 992-327-8122
keeping in mind the timings of day, without thinking twice. Literal
this place so they don’t hinder mouthwatering dishes that are too
my prabha visits.” good to be true.”
TIMINGS
Monday to Saturday
8:30 am to 12:00 pm
& 4:30 pm to 8:30 pm
Sunday closed
DISHES
Missal, Khichdi, Batata
Vada, Sabudana Vada
PRICE
100 for two
INFO
Cash only Veg only
Indoor seating Non ac
60 Taste Wise Prabha Vishranti Gruha Taste Wise Prabha Vishranti Gruha 61SABUDANA INGREDIENTS: 4-5 green chillies
250 grams sago
Vada
Salt (as required)
32 grams peanuts
Water (as required)
Oil (as required)
HERBS AND SPICES:
Total Time- 20 mins Prep Time- 10 mins Cumin seeds
Coriander leaves
4-5 potatoes
Servings- 3 to 4 Calories- 311
Traditional homemade recipe by Mrs. Seema Dhiwar (Pune, Maharashtrian)
Step 1: Step 6:
Take sago in a bowl, rinse it well. Pour Chop the green chillies into small
water and soak the sago over night or pieces. Then mix all the ingredients i.e.
for a few hours, depending on the type mashed potatoes, soaked sago, cumin
of sago till they soften. seeds, green chillies, powdered peanuts,
coriander and salt to taste.
Step 2:
Drain the water completely. Step 7:
The mashed potatoes help in bringing
Step 3: the required consistency to form the
Boil the potatoes, peel the skin and vadas.
mash well.
Step 8:
Step 4: Make small balls of the mixture and
Roast the peanuts till they turn golden, flatten them to the required size.
brown.
Step 9:
Step 5: Heat the oil and fry the vadas until
After it cools down, remove the skin they turn golden, brown.
with your hands and grind the peanuts
to a powder form. Step 10:
Serve with curd and cucumber chutney.
62 63From serving food to freedom fighters I don’t even have to set my clock.
to opening a restaurant to compete When they come in, I know what
with a friend, Vaidya Uphar Gruha has time it is”. This place does not believe
done it all since 1910. This sweet, little, in the print media and has never had a
colorful place will not only serve you printed menu card, only hand written
mind boggling food but also give you by chalk, on boards. For a 250 year old
a feel of India, through its astounding structure, this place surely is stronger
traditional décor and make you feel than ever before. Try out the healthier
like you belong. choice and the added attractions like
the tales of yore and stories about our
This restaurant is not only the 4th freedom fighters.
generation in the line of owners but
also the 3rd in the line of staff. With
its 100 year old furniture purchased by
Mr.Joshi’s (current owner) great-great-
grandfather, goes hand in hand its 100
year old taste.
While Vaidya Uphar Gruha may
not be the oldest misal restaurant,
it sure stands out for its unique recipe.
It’s probably the only restaurant that
makes its misal with green chillies and
not red, a healthier choice. Some of
Mr. Joshi’s notions are heartwarming
“our most expensive item isn’t more
than Rs. 60. We are not running this
for profit but for the 14 staff members
whose family have been with us for
generations and to continue the legacy
and of course my customers. Many of
them are regulars, some eat here
every day.
VAIDYA
Uphar Gruha 1910“
ADDRESS CONTACT
MUSINGS 676, Bagade Rd, Budhwar Peth, (+91) 888-885-6359
& ABOUT
Pune, Maharashtra - 411002, India.
...customers of Vaidya Uphar Gruha
“When you walk into this place,
it makes you feel like you’re inside
someones home. The layout, color,
furniture, posters, everything gives
a feel of an old style Indian home.”
“The only place that serves green curry.”
“Love how the customers always
have so much to say. When someone
talks about something with so much
interest, you know it has to be worth it.”
TIMINGS
Sunday to Friday
7:30 am to 11:30 am
& 3:00 pm to 7:00 pm
Saturday closed
DISHES
Puneri Missal, Batata Bhaji
PRICE
300 for two
INFO
Cash only Veg only
Indoor seating Non ac
66 Taste Wise Vaidya Uphar Gruha Taste Wise Vaidya Uphar Gruha 67BATATA
INGREDIENTS: HERBS AND SPICES:
Bhaji
Oil (as required) Coriander leaves
Salt (as required) 5-6 curry leaves
4-5 green chillies 1/4 tsp turmeric powder
Total Time- 35 mins Prep Time- 15 mins 2 onions 1/4 tsp asafoetida
500 grams potatoes
Servings- 3 to 4 Calories- 127 1 tsp mustard seeds
1 tsp cumin seeds
Traditional homemade recipe by Mrs. Yogita Kandekar (Pune, Maharashtrian)
Step 1: Step 4:
Boil the potatoes with salt. (Salt should For seasoning, add mustard seeds and
be added so that the potatoes do not cumin seeds to the oil.
break while boiling.
Step 5:
Step 2: Once it splutters, add the following
Peel the skin, once boiled and cut the ingredients in a sequence, chopped
potatoes into pieces. onions, green chillies, asafoetida and
the boiled potatoes. Add salt to taste.
Step 3:
Take a pan, put oil and let the oil heat. Step 6:
Sprinkle chopped coriander leaves.
Source: Shweta in the kitchen
68 69BEST OF
Pune City
24 Hour Cafes Best Breweries
1. E Hide Cafe 1. The 1st Brewhouse
2. Casablanca Cafe 2. Effingut Brewerkz
3. Pune Sugar Box 3. TJ’s Brew Works
4. Cafe Rubaru 4. Independent Brewing Company
5. Cafe Coffee Day 5. British Brewing Company
6. Aande ka Phanda 6. Jonky Brewery
7. 9Balls Cafe 7. Toit
8. 24/7 Gallery Cafe 8. Babylon Craft Brewery
9. Cafe Cream 9. Coco Jumbo Craft Beer
10. Arizona Pool, Snooker and Cafe 10. Ales, Brews and Ciders
Must Visit Best Maharashtrian
1. JJ Garden Wada Pav 1. Durvankur
2. Marz-O-Rin 2. Maratha Samrat
3. Chitale Bandhu 3. Shabree
4. Kayani Bakery 4. Shreyas
5. Budhani Wafers 5. Wah Marathi Dine N Wine
6. Sujata Mastani 6. Laad Restaurant
7. Vouhman Cafe 7. Wah Marathi
8. Kalyan Bhel 8. Sukanta
9. House of paratha 9. Saoij Khamang
10. Vaishali 10. Ahilyadevi’s Thali NOTES
‘Good Food, Good Life’
- Nestle
70 71NOTES NOTES “The discovery of a new dish does more “Food is our common ground, for the happiness of the human race a universal experience” than the discovery of a star.” - James Beard - Brillat-Savarin 72 73
NOTES NOTES “No one who cooks, cooks alone. Even at her most solitary, a cook in “The concept of “delicious” was born in Japan in 1908 when a chemist called Ikeda the kitchen is surrounded by generations of cooks past, the advice discovered a “fifth taste” called umami that was neither bitter nor salty nor sweet and menus of cooks present, the wisdom of cookbook writers.” nor sour but something more wonderful and compelling than any of these.” - Laurie Colwin - Bee Wilson 74 75
N
FC Rd
W E
ZERO STONE
S
Sadhu V
aswani R
LB Bh
GANESHWADI Vaidya Uphar Graha
opatk
d
George Restaurant
ar Rd
BUDHWAR PETH
Cafe Goodluck Prabha Vishranti Graha
Poona Guest House LOHEGAON
d
c kR Laxmi Rd
dlu Kawre Ice Creams Dorabjee and Sons
Goo Bedekar Misal
afe
Jawaharlal Nehru Rd
C BANER
NEW NANA PETH VIMAN NAGAR
Bagade Rd
KHADKI
ar Rd
RB Kumthek AUNDH
KHARADI
Dastur Meher Rd
Aware Maratha Khanawal
PUNE
Pune-Bengaluru Hwy
Hwy
Til KOTHRUD HADAPSAR
akR
bai
d
SADASHIV PETH Badshahi
Mum
KONDHWA
NANDED
UNDRI
MAP
KEY
Restaurants AREA NAMES Distance from Zero Stone to:
Bus Stops Zero Stone Aware Maratha Khanawal 5.0 km George Restaurant 1.4 km
Badshahi 5.5 km Kawre Ice Creams 3.5 km
Pune Station Bedekar Misal 4.2 km Poona Guest House 3.4 km
Cafe Goodluck 4.7 km Prabha Vishranti Graha 4.1 km
Dorabjee and Sons 1.9 km Vaidya Uphar Graha 3.1 kmAbout Zero Stone
N
FC Rd
W E
ZERO STONE Installed by the British in the early to other Zero Stones in neighbouring
S
Sadhu V
1900s, the Zero Stone marks the exact cities and locations.
geographic location of the city. From
this stone distances were measured
aswani R
LB Bh
GANESHWADI Vaidya Uphar Graha
opatk
d
George Restaurant
ar Rd
BUDHWAR PETH
Cafe Goodluck Prabha Vishranti Graha
Poona Guest House
d
kR Laxmi Rd
dluc Kawre Ice Creams Dorabjee and Sons
Goo Bedekar Misal
afe
Jawaharlal Nehru Rd
C NEW NANA PETH
Bagade Rd
ar Rd
RB Kumthek
Dastur Meher Rd
Aware Maratha Khanawal
Pune-Bengaluru Hwy
wy
Til
ai H
akR
d
b
SADASHIV PETH Badshahi
Mum
MAP
KEY
Restaurants AREA NAMES Distance from Zero Stone to:
Bus Stops Zero Stone Aware Maratha Khanawal 5.0 km George Restaurant 1.4 km
Badshahi 5.5 km Kawre Ice Creams 3.5 km
Pune Station Bedekar Misal 4.2 km Poona Guest House 3.4 km
Cafe Goodluck 4.7 km Prabha Vishranti Graha 4.1 km
Dorabjee and Sons 1.9 km Vaidya Uphar Graha 3.1 kmYou can also read
