Continuing my trend of celebrating some of the prettiest food I’ve eaten, my next post will highlight what I’ve sampled from Mineority by Saby. First, a word about the restaurant. Located in Kalyani Nagar, Pune, Mineority’s decor and theme captures the essence of a mine (which explains the clever wordplay in the name). The dishes are an inventive and often delightfully quirky blend of local and international cuisine. Continue reading
Tag Archives: Pune
Chef’s Log 76: Always a Plaisir
I am a firm believer in self-indulgence, especially of the culinary variety. I have, in previous posts, expressed my disapproval of the disturbing human practice known as die-it. And while I do believe that moderation is essential, treating yourself to a truly luxurious meal every now and then elevates not just the body and the mind, but the soul as well. Continue reading
Chef’s Log 69: You’d Be Stewpid To Not Try This
We have an old saying on my planet, which roughly translates to ‘true strength of character can be measured by how much meat one can consume in a single sitting.’ This could explain my strong dislike (and mistrust) of vegetarians—at least partially. But the point is, I have grown extremely fond of the red meat found on Earth, particularly the pork and beef varieties, and have a special preference for restaurants that can do it justice. Continue reading
Chef’s Log 68: Iraneat
A few days ago, as I was on one of my regular walks observing the amusingly primitive infrastructure that Earthlings use for transport and residence (it is often the highlight of my day), I chanced upon a quaint little café on a street in Viman Nagar. Continue reading
Chef’s Log 63: Belly-ssimo
The Signature Pork Belly
On my planet, there is a fruit that blooms once every 25 years. This fruit retains so much flavour over time, that simply cutting into it releases a powerful aroma that seeps through your skin and can be felt with every fibre of your being. Continue reading
Chef’s Log 60: It’s Getting Draughty
I confess, it took me a while to wrap my head around this thing called ‘beer.’ It confused me. It was fizzy, and most fizzy drinks I had sampled till then were sweet; overwhelmingly so. But not only is beer not sweet, it’s downright bitter! Add to that a strange frothiness, and I was flabbergasted. Continue reading
Chef’s Log 59: A Prem-ium Meal
On my planet, once a restaurant reaches a certain age (the Earth equivalent of around 2,000 years) it is declared a place of worship–a place where one can go to reflect upon the divine nature of food. Patrons are required to treat the meal that is served with the utmost reverence. It becomes a place of solace and tranquility. Continue reading
Chef’s Log 55: Konkan Impressed
Humans are such strange creatures. They pierce themselves and make lasting holes in their bodies. They create permanent wounds using ink. And they have the gall to call it ‘art’! Luckily, these puzzling tendencies do not reflect on their food. If this ever-perplexing race has anything that represents a saving grace, it is what they eat. A good example of this is the restaurant ‘Konkan Express.’ First and foremost, it is exactly what the name promises. The food is authentic; the service, quick. I tried the Bhangda Fry and the Mutton Kolhapuri with Jawar Bhakari. The fish was fresh, beautifully seasoned, and crisped to perfection. Continue reading
Chef’s Log 53: The Scrumptious Sunday Soul Sante
Picture this: Sunshine, soulful live music, vendors with charming merchandise, and a stunning array of delicious food to choose from. It all adds up to the perfect Sunday. The Sunday Soul Sante (that usually happens in Bangalore, but came to Pune last week) Continue reading
Chef’s Log 52: YogurtYay
Waffle sticks. So good. Sigh.
A good dessert, like a good book, stays with you forever. You might be surprised to learn that we have books on my planet. Well, except, they are much more sophisticated than the paltry fare available here. I use the word fare because like most things on Gastronomica, books are consumed. Ingested. Gulped down. Whatever definition works best for you. Continue reading