Kapoor - Chola Bhatura and Jalebi

02:00:00 Sudipti Singh 0 Comments



There are somethings that define a place itself. Food is one such thing that connects places and people. Someone from Kolkata would know where exactly to find the best mishti doi or where in Delhi you'd find the most amazing tikkas. You don't advertise it and you don't know who started it first, but you'll have heard it and experienced it yourself. 
No matter how many glitzy restaurants open up and how many swanky cafes beckon, some places hold their charm for years and you find yourself going back because you know you'll find the best there is.

When we first came to Pune and were asking people for suggestions for eateries to try, we were almost forced to visit and try the Rabdi Jalebi at Kadhai. In time we figured it out ourselves, when craving rabdi-jalebi always trust Kadhai. 

Kadhai has been synonymous in Pune's mind with not only the award winning dessert but also other lip-smacking dishes that not only fill you but brings the authentic North Indian taste. Our earliest memories in Pune has been of the days we hung out with friends until late night and would stop by at the Aundh outlet for our share of the rabdi-jalebi. Later, to our glee, Kadhai opened it's door to Wakad as well, making it easier for us to drop by for eats whenever possible.

Conceptualized in 2004, Kadhai is now moving towards new and ambitious things. As it does so, changes are underway. One big change that has come along is the change of the name itself. Yes, Kadhai is no longer to be known as that. It has now become KAPOOR-CHOLA BHATURA AND JALEBI.

We had noticed the change in the name in the outlets for a while now and were concerned if our favorite store had closed up shop and left. So the other day, we were talking to the owner of Kadhai, Mr. Sanjit Mutha and turns out that Kadhai had never left! As an assurance, we walked into one of the outlets to try out the new menu and also to see if there has been any drastic change.

The most noticeable change apart from the name has been the menu. The menu is compact and to the point. It has the famous rabdi-jalebi of course and it also has the Chole Bhature. Apart from that they have kept the aloo tikki, Chola Kulcha, Gulab Jamun and Lassi.
As Mr.Sanjit says, they are trying to concentrate on what they do best and carter people's favorite dishes in the best way possible.

They have also added a KABULI BIRYANI which we got to try. The Kabuli Biryani was spicy yet light on the palate. The rice was aromatic and taste enhanced with ghee. There were vegetables like carrots and capsicum and the gravy in the biryani tasted amazing. It was served with a garnish of chopped onions. Nothing too fancy, but perfect for the hungry evenings when you just want to tuck into something filling and tasty.



Once we were there we had to try the ALOO TIKKI. It consisted of nicely done, generous portion of fried boiled,mashed and seasoned potato croquette, topped with tangy and hot chutney and garnished with chopped onions and spices. 



Next up was the CHOLA BHATURA, which is another speciality. Mr. Sanjit has spent a lot of time and research to make sure the chola bhatura is as good as, if not better than, the ones you'd find in Northern India, They make sure that they also modify it to make it more palatable to the Puneites and is not only tasty but healthy too.
The Bhatura was fried into a big, rotund mound and it tasted amazing. In fact, it didn't have the stretchy consistency, that comes from using too much maida, that you find in many places. In fact, the bhatura here uses rawa which gives it the soft and delicious taste.
I rather liked the chole too. It wasn't overtly spicy, which tends to overwhelm the palate or feel too heavy on the stomach. It wasn't too oily either as I couldn't spot the tell-tale signs of a film of oil swimming on the surface of the gravy as it so often happens. It was as you would like to eat when at home. Mr. TKD felt that it needed to be drier to be more North Indian but what can you do, I cleaned up the plate before he could say 'Gravy'.



We moved on to the desserts. But not before we downed a glass of chill LASSI. Creamy and thick, it went down rather nicely with the chole bhature.

RABDI JALEBI had to be on the list. You can NOT walk into Kadhai without trying these. Dollar kesar jalebi as they are called, because of their extremely convenient small, bite sizes are made using pure ghee. And the indulgence just shows when you bite into it. Thin, crispy and sweet, they are served piping hot, right out the Kadhai and doused with the creamiest, smooth rabdi. They are a joy to have together. Hot, sweet jalebis with cool, creamy rabdi. 


And we weren't disappointed. Once we had had a bowl of that, everything fell into place. Kadhai is Kapoor, Kapoor is Kadhai.

The mystery was solved and we heaved a sigh of relief. We spread the word to our friend's who have been wondering whatever happened to good ol' Kadhai and now we bring the news to you too.

While we shout out the three cheers for our favorite Jalebi store, here are the three stores that you could visit for the authentic Kadhai specialities: 
  • Baner Pashan Link Road, Baner
  • Shree Vastukalp Colony 2, Pimple Saudagar
  • Datta mandir Road, Wakad (you might bump into us here!)
As always, keep writing to us with your experiences and tell us of your memories of the Kadhai/Kapoor Rabdi Jalebi!


Kapoor - Chola Bhatura and Jalebi Menu, Reviews, Photos, Location and Info - Zomato

0 comments :

Punjab Grill

02:54:00 Sudipti Singh 1 Comments

We are called The Kukkad Diaries for a reason. Hunting for and hogging on good plate of kukkad is like religion. It has to be done routinely and with great respect and devotion. There's nothing more humbling than being given a chance to savour a dish of perfectly cooked and presented Kukkad.

So we were sitting in the office one fine evening sipping on some chai from our favorite chai shop when we suddenly got a call to come over and try the 'Dil se desi chakhna menu' at Punjab Grill. The idea seem intriguing and promised great food, considering it was 'Punjab Grill' hosting the fest. It meant loads of kukkad shukkad (oh aahu aahu, te waahu waahu).

So we left office early to go and checkout what 'Punjab Grill' had to offer. It is located in the Phoenix Mall, Viman Nagar and have started this beautiful outdoor seating with a deck that overlooks the courtyard below and boast of some great ambient lighting. They also had a band performing live when we arrived so people could enjoy the food and appreciate the music. The outdoor seating also had a small live tandoor section where you could see the kukkad shukkad being roasted which would definitely get you drooling if you are a Kukkad lover like us.



Since it was a Chakhna menu, the crunchy spicy bits that's served when you are out drinking with friends or even when your Dad and the folks at home sit down with a glass on a winter night, we were served these delicious munchies in small chai glasses which looked adorable. It had the good ol' Chana Jor Garam in the form of mixed seeds, the classic masala peanuts, some sweet spicy corn etc. The chakhna brought back old memories of having chana jor garam during the casual visits to India gate.


We started with BLOODY CHAMELI, the PUNJABI KRANTT and the JALANDHAR EXPRESS which were classic cocktails made with the desi twist. 




We then went on to try CHICKEN THREE WAYS which had ckicken tikka, chicken hariyali and chicken malai tikka. The meat was really tender but it lacked a bit of flavor for our liking.

The TANDOORI KUKKAD WINGS was a something really unique (not because it had kukkad in its name). We are huge fans of chicken wings but never thought wings could be made in the tandoor. The dish was really interesting and had the right amount of flavor to make it tasty yet undeniably desi.

The AMRITSARI MACCHI was fried fish with some home made chips. The fish fry was really crispy but maybe the chips didn't go that well with the flavor of the fish. We really liked the fish though.



The CHUKKENDAR KE KEBAB and the PANEER KE SHOOLE were the veggie variants. The kebabs were cutlets with beetroot stuffing with super crispy covering. The paneer was a spicier version of paneer tikka packed with flavor.




We were thenready to go on to the mains but were presented with DANGAR DOSE. Maybe they figured out that we are eating like DANGARS and this would have been the most appropriate thing to serve. The DANGAR dose is a tequila shot served in a big ass injection. Whatte fun!


The mains had BUTTER CHICKEN, CHICKEN BIRYANI, VEG KORMA, KOTKAPURE DA AATA CHICKEN and assorted breads.

 KOTKAPURE DA AATA CHICKEN was definitely the showstopper as the chef himself proceeded to carve the dish himself. A whole chicken is stuffed and marinated with spices and then its completely covered in flour pastry before its put away to bake. Once done, the outer cover is removed to reveal the aromatic, tender chicken. This was a unique way of cooking and was indeed quite delicious.

The BIRYANI and raita were approved by all the bloggers around and also copiously consumed. The flavors were on point and chicken in it really tender and moist.

We rounded off our meal with a dessert of CHAWAL KI KHEER served in shot glasses. I'm a sucker for kheer and I have to admit I ate more than I should have. It was rich, creamy and delicious.

Well, so it's definitely safe for you to pop over to Punjab Grill for a nice, indulgent dinner with the fam. Let us know what you think of it. We definitely had fun.

P.S: Do NOT forget the Dangar Dose. ;) 


Punjab Grill Menu, Reviews, Photos, Location and Info - Zomato

1 comments :

April Rain with Chef Milind Sovani

09:55:00 Sudipti Singh 0 Comments

If you haven't heard of Chef Milind Sovani, it's time you did. His restaurant 'Song of India' based in Singapore has recently won the bragging rights to being known as the only  Indian restaurant to get a Michelin Star in the South-East Asia. Now isn't that something?

When he's not spearheading the 'East or west Indian food is the best' revolution in other countries, he's running this beautiful restaurant, tucked in a corner of the bustling ITI Road. Though he is not always around, understandable as he flits between his different engagements ranging from feeding hungry celebrities to attending food shows or guesting as master chef to other restaurants , he makes sure his highly diligent and trained staff take over the reins to uphold the repute that his restaurants have garnered.

Chef Milind has been favorite of the stars as well. His repertoire of clientele boasts of political honchos like Indira Gandhi and Rajiv Gandhi to International figures such as Nelson Mandela to Bollywood stars of Madhuri Dixit's and Amitabh Bacchan's calibre.

So when we were invited for a tasting as well as a tete-a-tete with the chef himself we scampered to Uber ourselves to the venue. Ironically, it was raining while we made way to April Rain (huehue) but the good thing is it's bang in front of the street and the sign is really hard to miss.

Chef Milind and family greeted us with a smile (and so did the fellow bloggers, because we were in character and typically late) and played perfect hosts. 
We were regaled with stories of his early career and the different aspects of being a chef while we dug into the delicious fare personally curated by the chef himself.

We started off with some GUAVA MARGARITA and EXOTIC THAI which were the recommended mocktails.
Our personal favorite was probably GUAVA MARGARITA not only because it tasted refreshingly of fresh guavas but it reminded us of the time when we ate ripe guavas with a good sprinkling of salt and chilli powder. Well, the chef had successfully recreated the same experience with the margarita especially since it was served in a salt and chilli rimmed glass.

The EXOTIC THAI was more tropical tasting with watermelon and mint with lemon grass in it. However, a caveat, it might just taste a bit too sweet to some who do not prefer overtly-sweet drinks. It did found quite a few fans in the table so I guess it can definitely be tried. The sweetness a few notches down and it would be prefection.

The starters were impressive to say the least. The chef has tried to create finger foods that were easy to eat yet gourmet in the way it was prepared.
Case in point, MUMBAI'S FAB MARTINI CROSTINI which was basically pav bhaji served in a martini glass which was more handy than we had thought. It came with a long slice of bread, perfectly buttered and was convenient to scoop out the bhaji with. Ingenious!


MASALA ALOO KULZZA was another surprisingly innovative yet tasty dish. A base of kulcha stuffed with spiced potatoes and topped with the basic pizza toppings of cheese, jalapenos,olives etc. gave the illusion of a pizza, especially when served sliced. But a bite down and the hit closer home than it should. Do give this a shot.


FILO WRAPPED OREGANO CHEESE STICKS were just another example of the simplicity combined with ease of consuming. Each cheesestick was served in a shot glass with some salsa dip in it. The cheese sticks were crispy on the outside and gooey in the inside. Perfect.


CRISPY FISH WITH PRAWN BHARTA was another of our favorites and looked so yum! It was a slice of boneless fish dipped in batter and fried golden. It was topped with tangy mix of prawns and fresh vegetables.


PANI PURI VODKA SHOTS looked very tempting and interesting as a concept. However, true lovers of the puchka/panipuri/golgappa might want to steer clear of this, especially the ones with a weak disposition to alcohol. In contrast, Mr. TKD loved it. So it had several test tubes of pani puri tangy water mix spiked with copious amount of alcohol, a bowl of crispy pani puri balls ready to be broken into and stuffed, a spicy lentil mix and a bowl of sev. All I would say is, go easy with the Vodka spiked water.


MUSHROOM ON KHARI was another of our favorite. It was a bruschetta like dish with creamy mushrooms and salsa but instead of the bread it used a khari instead which we thought was genius as the khari gave it another level of lightness and crunchiness to the dish. Vegetarians, give this a shot.


Usually once we are done with the starters, the desserts is mostly what we look forward to. But this time we loved the selection of dishes the chef had lined up for us.

EGG KEEMA PAV was first up and it was delicious. The mince chicken was cooked spicy and kicking and topped with an egg, served with buttered buns. It was a perfect amalgamation of street food and gourmet, a modern, classy twist to the classic dish.


FISH FILET IN CAJUN SPICE had a filet of perfectly cooked fish sitting on a bed of smoothly mashed potatoes and a pool of creamy sauce spiced with oregano, thyme, pepper and garlic. Delish.


CHICKEN STEAK is a specialty and something Chef Milind talks very fondly of. He certainly out did himself, because the steak was tender and cooked to perfection. As you’d expect, it came with a side of mashed potatoes and vegetables and a rich, red wine sauce so rich and tasty it’d make you weep with joy. Ok, exaggeration. But you get it, it was really good.

Our most favorite (I know, I’m using this word quite liberally in this post. Bear with me) dish was probably the SEAFOOD THAI GREEN CURRY served with STEAMED RICE. We are strictly pro-chicken people which means we are not that into sea food as we’d wish as food bloggers, but this curry was so rich and impeccable, the fish in it so tender and everything went so deliciously with the long grained rice that we couldn’t help but fall for it.


Desserts came with an option of Gajar ka halwa or blueberry cheesecake and we went with the latter. The BLUEBERRY CHEESECAKE was a bit too sweet for my liking. I’m a cheesecake fanatic and I like the cheesecake a bit more rich, a bit sweet-sour and smooth. The salty graham cracker crust is another thing that I look forward to in a cheesecake. But this cheesecake had everything sweet on sweet. It was topped with blueberry coulis and whipped cream. Not my jam (see, what I did there? :D )


We ended the affair with PAAN SHOTS which were literally just…shots…tasting like paan.  Sometimes my profundity surprises me.


Well, to wind up this post, we’d give this post a thumbs up and recommend you give it a shot. As usual, do let us know what you thought of it?


Happy Kukkad hunting!

April Rain Menu, Reviews, Photos, Location and Info - Zomato

0 comments :

A Seaside Sojourn - Karwar to Kanyakumari

04:34:00 Sudipti Singh 0 Comments



Momo café Hinjewadi is the place to be this month. A unique food festival is underway that promises to take you through the cuisines of quaint coastal towns right from Kanwar to Kanyakumari.  And incidentally that’s what the food festival is called too. 
When we arrived on the venue one Monday evening after much tussle with the mad hinjewadi traffic, we were greeted with warm smiles and chill beverages. Needless to say we indeed felt very welcome. The service at MoMo is always impeccable but on that day we had Chef Hegde himself receiving us.
The ‘Kanwar to Kanyakumari’ food festival attempts to bring to Pune the authentic taste of the coastal parts of India. So every day, we have a new place on the map covered. So you literally trace the gastronomic geography on the map right from Karwar to Mangalore to Calicut to Aleppy and finally to Kanyakumari. Chef Raja has really outdone himself with the conceptualizing, planning and executing the entire thing.
MoMo Café had a special menu for us to sample from the festival and there was the usual continental buffet as well. The atmosphere was as usual buzzing. The buffet at MoMo café always finds takers with it being amazing and fresh all the time. In fact, there was quite a queue for the dessert table which was enticingly done as usual.
We were served the LIMBE HANINA PANAKA which was salty lemonade with a dash of cardamom and coconut water. It was a good refreshment before you dug into the richness of the rest of the meal. It has its inspiration from the Karwar as well as the mangalore region.


But what really caught our attention was the PARANGI RASAM. I haven’t really had a rasam like this before which is not surprising as we usually skip the rasam when we are eating south Indian. (gasp! I know, travesty. But what can you do. We are weird like that) The rasam had generous helping of diced pineapple which added a tangy yet sweet kick. It had the spiciness of ginger and pepper. Overall, we dug it a LOT.

The starters brought with it a host of fried goodies. Oh don’t you love when you just want to lie back and keep munching on the piping hot pakodas as someone keeps bringing out more while you chill. We felt something like that as we were treated to these sinful crispies.

GENASINA PODI: So genasina is basically sweet potato…..so that mean podi is pakoda(?). Well anywhich way, I liked it. The batter fried potato was soft,pliable and sweetish in the inside and crispy and spicy on the out.

PARNDU PODI: Parndu is banana. So you get the drift here right? So these were basically banana fritters.  And one of the best kinds. Only if I had some icecream with that. I’d be set.
BAPPAKAI PODI: So going by the rule Bappakai must mean raw papaya because it was raw papaya pakoda. We’ve never tried a papaya fritter before and we wonder why, because the thing was great.
ERULLI BHAJI was the good ol’ onion pakoda that we’ve grown to love and hog so much. So you get the sentiments with this one right? Can’t go wrong with this one.

KAPPA FRY was one of the more unique pakodas, we think. It was made up of tapioca. Now tapioca is not very much consumed in its true form in Maharashtra. So this tapioca had been brought down from Kerela itself and made fries with. It tasted very different. Nice different, certainly and I welcome you to try it, too.
So, it wasn’t all vegetarian. Infact I listed out all the vegetarians one before because I saved the best ones for later, haha. The non-veg starters had the following:
MEEN RAWA FRY: Aaaiieeee. I luuuuurved this one a little bit too much and consumed enough to be scared that I’d lose my appetite. Not that I’d mind, this was brilliant. So these were pieces of boneless fish, marinated in mild spices, coated in semolina and fried to glory. Served hot. Perfection.
MEEN MASALA FRY was a more spicier and moister. In its true Mangalorean glory, it was soft yet punchier. Found quite a lot of takers but I was still partial to the Meen Rawa.
KOZI MELUGU was a dish right out of Kerala. It was spicy with a hint of coconut because of the choice of oil used.
KOZI VEPPUDU was the drier cousin of the other chicken starter and was incidentally our favorite also. It was crispy yet spicy enough to curl up with while watching a Netflix marathon of the Stranger Things with a mug of chilled beer.
The mains were much more manageable and weren’t as overwhelming which was a good thing as we were pretty much stuffed with all the fries. It started off with the SAVATE PALYA which might be a little too vegetarian for a Kukkad lover. It had a load of vegetables like different gourds as well as lentils which made it a very balanced dish to have.
But unfortunately our attentions were grabbed by a different dish of MEEN PULIMUNCHI. Filets of delicate fish sitting in a pool of spicy yet delicious broth was a treat to have with some red rice as well as appams. Appams were hot and so soft and fluffy, it went amazingly with just anything. And especially it went famously with the STEW.
The STEW was a vegetable based made in coconut milk. It had carrots and beetroots and gourds and tasted heavenly with the appams. A fellow blogger hailing from Kerela made sure to validate the perfection of the dish by devouring copious amounts of stew with Appams. So need we say anything at all, when people from kerela themselves give it a thumbs up?
The chef watched over us like an indulgent mother, coaxing us to eat some more and try the different combinations. We all felt very spoilt and pampered. And might have hogged just a tad bit too much as a result. In fact, I couldn’t help but agree when a friendly chef agreed to whip up some white sauce pasta for me, for which I was mocked mercilessly. “So which part of the coastal India does the white sauce pasta come from?”
 Disgruntling, yes but not for long because the white sauce pasta was so exquisite and delicious, I hardly got a couple of spoons. Everyone attacked it as soon as it landed on the table. How’s that for a last laugh? Haha.
The desserts course was just sin. I loaded my plate with all desserts available. The day’s speciality was SATE which was a cold sweet dish which was heavenly.
Other than that all other desserts are available in the regular buffets too. Make sure you visit for the buffet if you really want to indulge yourself. You won’t be disappointed.
As for the ‘SEASIDE SOJOURN- KARWAR TO KANYAKUMARI’ festival, give it a go. It’s a new cuisine everyday so make sure you enquire while you are reserving your table. Hope the blog helps and if it does, write to us! We love to read what you have to tell us!

P.S: A big cheer for all the lovely chefs, Arundhati for the invite and Team MoMo Café for being the darling that they are. 

MoMo 2Go - Courtyard By Marriott Pune Hinjewadi Menu, Reviews, Photos, Location and Info - Zomato

0 comments :

Sen5es

20:08:00 Sudipti Singh 0 Comments



Senses, Marriott Suites looked resplendent on the Saturday night that we arrived on an exclusive, invitation only, dinner. The theme was "Taste of Kerala" and it was obvious since we set foot into the restaurant as we were greeted by a sight of beautiful rangolis, a table loaded with sacks of spices and beautiful ladies dressed in white and gold sarees.

It was a rainy evening and the seating chosen for us was al fresco but cosy and beautiful, with candle-lit tables, live band and live counters. As the musical duo serenaded the patrons with Beatles songs we walked around to have a look at all the beautiful counters that Chef Tolien Varghese had so thoughtfully set up. Chef Varghese has specially flown down from Kochi to bring a taste of Kerala to us Puneites.

We were welcomed with a refreshing drink of strawberry and cranberry called a BERRY BLAST. Blast of berries, it certainly was. The drinks started off from mocktails and gradually graduated to white wine.


The Live Counter were beautifully decorated with traditional pots and pans and of course, banana leaves. There were separate counters of appams and sambhar, Kerala parotta and chicken curry and a separate counter for all sorts of fishes, marinated and displayed in bowls, ready to be fried on tawas.


We started off with CHICKEN 65 which was freshly fried in the counter and served with spicy chutneys. It had spiciness and heat that you'd associate with south Indian fare.


KERALA PARATHA was piping hot and so soft, flaky and perfect accompaniment to the spicy chicken curry.
There were also freshly made APPAMs with CHICKEN STEW. The chicken stew had tender chicken chunks swimming in coconut milk gravy. I found it a bit sweet when paired with the appam but it was light and filling.

The best part from the live counters was probably choosing your pick of fish from all the Basas, King fish, Pomfret etc and getting it tawa fried to be served with a range of amazing chutneys like MANGO, PINEAPPLE PACCHADI, BEETROOT PACCHADI, PEANUT CHUTNEY amongst so many others.


There was also a wide selection of their usual continental fare along with the special Kerela menu which was a win-win for us. We also loved the 'Make-Your-Own-Salad' table with so many elements like your own choice of greens, with a good selection of proteins like salami, ham, chicken chunks to ingredients like roasted potatoes, boiled corns in cream,grilled zucchini and fried aubergine followed by a brilliant assortment of dressings.


The main buffet started off with a tempting display of variety of chips and fries, freshly fried of course, ranging from the basic potatoes to banana, jackfruit and bitter-gourd.
We where soon loading our plates with a amazing selections of meats and fish preparations both Indian and Continental. One of the highlights was the MUTTON COCONUT FRY. I'm not really a fan of mutton because I'm always bit too sensitive about the 'mutton' smell, but here the dish had been prepared with absolute delicacy and it effused such aroma that I had to try some. It had a perfect blend of spices with the coconut mellowing it down to not let it be too overwhelming. Win!

The NEYCHORU was a fragrant rice dish with a good helping of ghee and dry fruits that made it rich and oh so delicious! It went quite well with the curries too!


There were also some CAJUN GRILLED CHICKEN IN BARBEQUE SAUCE slices sitting in some delicious gravy that I tried. The sauce was perfection and the chicken was tender and marinated to heaven and back.

There were also some noodles that I tried and was just as great. The truth is we had hogged on to so much already we were really starting to feel like we'd have to skip another course. But unfortunately, the next course was desserts and Marriot Suites had pulled out all stops to get the dessert table up it seemed.


There was piping hot CHOCOLATE PUDDING which was so decadent with its chocolatey, gooey mush and the dripping chocolate sauce on it. It was one of the favorite desserts on the table that night.


There was also a BLACK FOREST CREAM which had the incredibly soft black-forest fudge with lots of cream and a beautiful, chocolate top that made it look like a work of art. And it tasted like one too.

Another favorite was the TIRAMISU. The hit of the coffee, the smoothness of the cream...everything blended so well. We wish we could have eaten more of that.

The COCONUT MOUSSE was certainly presiding over all desserts. Tall and stately, with its mound of coconutty, creamy chocolate exteriors and topped with a cherry, it went down rather smooth and tasted incredible.


The MANGO GATEAUX and the STRAWBERRY PASTRY were duly tasted and approved, though I was bit more partial to the Mango and coconut gateaux.



We rounded it off with the good ol' PAYASAM which was aromatic, rich and creamy, sweetened aptly with jaggery. We loved how ethnic and down to earth it tasted. A good way to end a Kerela themed meal.


It was a great experience. Plus the ambience of the place is relaxed and soothing, and if you are visiting on fridays, saturdays or sundays, chances are you'll catch the live band performing. Also we had pretty great company with Anuja and Shantanu playing generous hosts for the evening.

If you are in Pune before 25th of this month, do give Senses, Marriott Suites a try. The Kerela food festival is the place to be.

P.S: Let us know what you thought of the food! Do you have another dish that you liked that we missed out on? Write to us! Till then, happy kukkading!

Sen5es - Marriott Suites Pune Menu, Reviews, Photos, Location and Info - Zomato

0 comments :

Subscribe to: Posts ( Atom )