Writing of Vikram Karve

HOW TO TEST A BIRYANI

Wed, 09 Sep 2009 19:50:07 +0200

TESTING A BIRYANI

How to Judge a Biryani

VIKRAM KARVE

A plate of mouthwatering Biryani is placed in front of you.

On first impressions, how do you judge a Biryani?

Well, as far as I am concerned, there are four basic tests you must carry out to assess a Biryani.

SPREAD TEST

First try the “spread test”.

Pick up a little Biryani in your fingers and sprinkle it on the side dish. The grains of rice must not stick together but remain separate. The pieces of meat too must be succulent, clear and dry, not greasy. A good biryani will easily qualify the spread test.

AROMA TEST

Lift the plate of Biryani and smell the pieces of meat. The Biryani must be pleasantly aromatic [the sweetish fragrance and appetizing aroma of marinated spices] – not sharp or piquant. The Biryani must pass the “aroma test” with flying colours as there is nothing more appetizing than a mouthwatering aroma!

TASTE TEST

Taste the meat, ideally mutton. It must be well-cooked, flavoursome, succulent, delicious.

Then roll some rice on your tongue – the subtle flavour and taste of the spices must mildly and pleasantly come through, and must not be overpoweringly spicy, greasy or pungent.

POTATO TEST

Now you come to the fourth and final test – The “Potato Test”.

Dig deep and search for the potato in the Biryani.

The potatoes must taste as scrumptious as the meat – that is the hallmark of a superlative Biryani.

And if there is no potato – well dear fellow foodie, tell me, can there be a perfect Biryani without a potato which tastes as delicious as the meat?

HAPPY EATING

VIKRAM KARVE

If you are a passionate foodie do have a look at Appetite for a Stroll

How I Taught My Dog Sherry the Human Language

Fri, 10 Jul 2009 08:20:56 +0200

DOES YOUR DOG UNDERSTAND WHAT YOU ARE SAYING ?

How I Taught My Dog Sherry the Human Language

VIKRAM KARVE

Part 1: Donkey Language

Before I tell you how I taught my pet dog Sherry the human language here is an apocryphal story:

A wise man, a renowned teacher, once publicly vowed that he would eradicate illiteracy and teach everyone to read.

Some mischievous boys brought a donkey to the teacher and asked him if he could teach the donkey to read.

The wise teacher stunned the students by taking up the challenge and said, “Give me the donkey for a month and I will teach it to read.”

The teacher went home and began to train his donkey to read. At first he put the donkey into the stable and gave him no food for some days. Then he found a thick book and put some hay between the pages. In the beginning the teacher turned the pages and gave the donkey the hay between the pages.

After a while the donkey learnt to turn the pages with his tongue to find and eat the feed by itself. Each time when the donkey finished the book and found no more feed between the pages it would bray: “Eee aah, Eee aah!”

Three days before the one month period was over the teacher stopped feeding the donkey till the poor donkey after fasting for three days without a morsel of food was voraciously hungry.

On the fateful day when the whole school assembled to see the miracle of the donkey reading, the wise teacher brought the ravenously hungry donkey onto the stage. He asked for a big book and put it in front of the donkey.

The hungry donkey turned the first page of the book with its tongue and when it could not find any feed the donkey brayed: “Eee aah, Eee aah!” and turned one more page, and again not finding any hay it cried: “Eee aah, Eee aah!”

The famished donkey kept turning the pages of the book one by one with its tongue and when it could not find any feed between the pages its braying grew louder and louder and soon the hapless donkey was turning the pages and shrieking in a loud voice: “Eee aah, Eee aah!” till it reached a crescendo.

Proud of his achievement the wise teacher said to the gathering: “You all have seen that the donkey has turned the pages of the book and he read it.”

One of the naughty students asked: “But we could not understand anything.”

The wise teacher replied: “Of course you could not understand what the donkey read because it was donkey language. In order to understand it you have to learn donkey language. Come to me for tuition in the evening. I will teach you donkey language.”

[To be continued…]

VIKRAM KARVE

http://vikramkarve.sulekha.com

http://www.expressindia.com/latest-news/Food-for-soul/358363/#

EATING OUT IN PUNE - GEORGE

Sun, 10 May 2009 06:15:51 +0200

GEORGE

VIKRAM KARVE

What’s the perfect ending to a rich and spicy Mughlai meal?

A cool soothing Falooda, perhaps!

And what's best to quench the fire in your stomach after fiery Kolhapuri fare?

A chilled Mastani, maybe, to quench the fires within!

And do you know what the ideal finale to a Hyderabadi Biryani repast is?

It is a unique refreshing apricot-based sweet-dish dessert called Qubani Ka Meetha, or Khubani Ka Meetha, spell it whichever way you like. And you get it only in Hyderabad.

That’s what I thought, till yesterday afternoon, when famished after a tiring bout of shopping on Main Street, I entered my all time favorite eatery, George Restaurant on East Street, and spotted on the “Today’s Special” menu board, written as the last item – Qubani Ka Meetha.

Now first a bit about George “The House of Quality Food, since 1936” – as the logo says.

When I was small boy, in the 1960’s and 1970’s, once in a while, my father used bring for a meal to East Street in Pune Camp, to Kamling for Chinese, or Latif or Kwality for Mughlai, and after our meal we always had a meetha paan at George Paanwala at the entrance to George Restaurant.

I used to peer inside to see the animated expressions of the hungry hoi-polloi patrons vigorously devouring their food, and yearn to taste the fare, but it was only in the late 1970’s that I became a regular patron and began to savor the mouthwatering cuisine served at George.

Since then, there has been a remarkable metamorphosis in the ambiance and variety of cuisine and George has transformed into a decent affordable family restaurant.

Having decided to end my meal with the legendary Hyderabadi dessert Qubani Ka Meetha, I ordered a Mutton Biryani to pave the way.

Well, the Biryani at George is first-rate, but not as superb as those I have tasted in Hyderabad, or even as good as that served by Olympia or Shalimar in Mumbai, or Dorabjee, Blue Nile, or Good Luck in Pune.

The Biryani certainly passed the spread-test with flying colours, and tasted wholesome, maybe, a wee bit bland.

Now-a-days, I’d rather savor the inimitable tender succulent Rotisserie Chicken, a Mix-Grill, a Roast, or a Mughlai Gravy dish with Naan, at George, but right now I focus on mindfully relishing the Biryani in front of me, enjoying every morsel.

The Qubani Ka Meetha, or Khubani Ka Meetha, is served.

I lovingly caress the bowl – it’s nicely chilled. They’ve put a dollop of vanilla ice cream on top.

I wish they’d served it with chilled freshly whipped cream [malai] as they do in Hyderabad.

I push aside the ice cream, dig deep, scoop some of the darkish brown dessert on my tongue, and close my eyes as the luscious tang, sublime flavor and invigorating aroma of the apricots permeates within me. [Qubani, or Khubani, means Apricots or Jardaloo].

Something tickles my taste buds – it’s a pistachio nut – delectable as it disintegrates and releases its characteristic taste and the contrasting flavors mingle on my tongue. I blend in a bit of vanilla ice cream, and slowly and deliberately, relish every bit of the ambrosial Qubani Ka Meetha as it glides on my tongue.

Today I’m not going to have a Paan, for I’ve had an ideal end to a delicious meal.

Dear fellow Foodies, please do let us know if you know any places in your town where one can relish this splendid legendary Hyderabadi dessert – Qubani Ka Meetha.

This is an excerpt from my book APPETITE FOR A STROLL - a treatise on The Art of Eating, Simple Recipes and Foodie Adventures in Pune and Mumbai.

Click the links below to know more about this delicious book:

http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2

http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

Happy Eating

VIKRAM KARVE

http://www.linkedin.cin/in/karve

http://vikramkarve@hotmail.com

NEVER DRINK WHEN YOU NEED A DRINK

Tue, 07 Apr 2009 17:35:41 +0200

DON’T DRINK WHEN YOU NEED A DRINK

[Food for Thought]

VIKRAM KARVE

One evening a friend of mine landed up at my place and said, “I’ve had a really hard day at work. I need a drink.”

“I’ll get you a cup of tea,” I said.

“Tea…?” he exclaimed astounded, “haven’t you got some whiskey or something…I told you I’m feeling terrible…everything went wrong today…I desperately need a drink…”

“I know you are dying for a drink, craving, yearning, thirsting for that “soothing” sip of alcohol. That’s why you shouldn’t drink now. Never drink when you need a drink,” I said.

My friend pleaded, I didn’t budge, gave him a cup of tea, which he drank with great reluctance, and then he walked off in a huff, calling me all sorts of names, a miser, a “good for nothing” friend, but I knew I had done the right thing.

Don’t drink when you need a drink.

Sounds funny isn’t it?

Let me try to elucidate.

Never drink when you need a drink.

Don’t touch the bottle when you are feeling any negative emotion, for the bottle will “unbottle” and release your pent up negative emotions and make you feel even more miserable and also spoil the mood of all those around you.

Let me tell you something I have observed in real life. If you want to know the true character of a man get him drunk and what is hidden inside him will come out and his true inner self will be revealed.

That’s what alcohol does, isn’t it? Reduces inhibitions, makes you more expansive, expressive, loosens you up, and amplifies releases and brings out your inner emotions, talents, passions, sentiments.

That’s why some persons become more creative after a drink or two – as the music, the poetry, the creativity hidden within you is unleashed – if you are happy inside you start outwardly physically expressing your happiness by laughing, cheer and bonhomie, you may even articulate your secret unexpressed love, become amorous, romantic, try to realize your hidden desires and reveal without compunctions your inner secrets which you otherwise wouldn’t disclose.

But the converse is also true. By reducing inhibitions alcohol may bring out the worst in you and pent up negative emotions like anger, envy, dejection, despondency, frustration may also be unleashed resulting in undesirable consequences. Have you noticed how some people get violent, argumentative, rude or even melancholic, moody, sullen, depressed, unsociable after a few drinks?

Dear Reader, in my opinion, the best thing is not to have a drink at all, but if you must have a drink please do make sure that you are feeling positive, peaceful and happy inside and you don’t desperately “need” that drink.

Never drink when you need a drink.

Do you agree? What is your experience?

Please do comment and give us your views.

VIKRAM KARVE

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

http://www.expressindia.com/latest-news/Food-for-soul/358363/#

TASTE OF INDIA - APPETITE FOR A STROLL

Mon, 26 Jan 2009 17:41:10 +0100

APPETITE FOR A STROLL

[Foodie Adventures, Simple Recipes, Musings on The Art of Eating and Vikram Karve’s Authentic Guide to Value For Money Food in Mumbai and Pune]

VIKRAM KARVE

Have you read my Foodie Adventures Book – Appetite for a Stroll - a Sulekha Blogprint book - featuring some of my best mouthwatering writings.

Please click the link and read the review of my Foodie Book Appetite for a Stroll titled Food for Soul in the Indian Express [Pune] Sunday 7th September 2008:

http://www.indianexpress.com/story/358363.html

express online book review:

If you want to get a copy of the book just click the links below:

http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

I am sure you will enjoy reading the book, especially if you are a Foodie, and a traveller.

You must relish delicious food at all the value for money eateries, especially at Mumbai and Pune, and enjoy cooking the recipes.

Happy Reading and Happy Eating

VIKRAM KARVE

http://vikramkarve.sulekha.com

vikramkarve@hotmail.com

Your Values and Your Life

Thu, 04 Dec 2008 11:08:16 +0100

WHAT DO YOU VALUE

[Food for Thought]

VIKRAM KARVE

Values are core beliefs which guide and motivate attitudes and behaviour.

When you value something you want it (or want it to happen).

Values are relatively permanent desires.

Values are answers to the “why” question.

You keep on asking “why” questions until you reach a point where you no longer want something for the sake of something else. At this point you have arrived at a value.

Let’s take an example – I was once teaching a Post Graduate Professional Programme at a premier university, a centre of excellence, and I asked a student, “Why are you doing this academic course?”

“To gain qualifications,” he answered.

“Why do you want to gain qualifications?”

“To succeed in my career.”

“Why do you want to succeed in your career?”

“To reach the top.”

“Why do you want to reach the top?”

“To get power.”

“Why do want do you want power?”

“To control people,” he answered.

“Why do you want to control people?”

“I want to control people.”

“Why?”

“I like to control people.”

“Why?”

“Just for the sake of it – I like controlling people,” he said and further why’s elicited similar responses related to control. [Control for the sake of control – that’s when you discover your value!]

I realized that control was one of his values and maybe he was a future megalomaniac in the making!

The same line of questioning of persons undergoing higher education may reveal values like knowledge, money, status, standard of living, ambition, achievement, growth, reputation, excellence, fame.

Values are our subjective reactions to the world around us.

They guide and mould our options and behaviour. Values are developed early in life and are very resistant to change.

Values develop out of our direct experiences with people who are important to us, particularly our parents.

Values evolve within us not out of what people tell us, but as a result how people behave toward us and others.

Remember, there cannot be any “partial” values; for example: you cannot be 50% honest (half-honest) – either you are honest or you are not honest!

Are you doing you MBA?

Keep asking yourself why you are doing it, and you will ultimately arrive at your value.

“Why are you doing your MBA?”

“To learn the art of management.”

“Why do you want to learn management?”

“To get a good job in a top firm as a manager.”

“Why?”

“To make more money.”

“Why?”

“To have a high standard of living.”

The person I was talking to re-iterated here, again and again, since standard of living was his value but you can go on and on till you find your true core values.

In one case I was surprised to find conformance as a prime value in a student of MBA – she was doing MBA because everyone else, especially most of her friends, were doing MBA!

With the rise and predominance of the utility value of education, the most important criterion for ranking B-Schools is the pay-packet their students get and not other factors like the quality of faculty and infrastructure, academic achievements and ambience etc.

That’s why there is a rush towards IT and Computer Science as compared to other more interesting and challenging branches of Engineering and Technology – money seems to be the cardinal value amongst students these days!

Some do prefer the civil services even after completing their Engineering from premier institutions as, for them, things like status, service, power may be important values.

Is a high salary important to you?
Is it important for your work to involve interacting with people?
Is it important for your work to make a contribution to society?
Is having a prestigious job important for you?

It is most important for you to find out your own values (by the “why” method) to avoid value mismatch.

Value mismatch is at the root cause of dilemmas in your life.

Even when you plan to marry or have a relationship you must look out for value mismatch.

A conflict between your personal and organizational values may result in ethical dilemmas at the workplace, while value mismatch between two persons may sow discord and cause stress and turbulence in a relationship.

Your values are possibly the most important thing to consider when you're choosing an occupation or workplace.

If you do not take your values into account when planning your career, there's a good chance you'll dislike your work and therefore not enjoy it.

For example, someone who needs to have autonomy in his work would not be happy in a job where every action is decided by someone else.

It is important to distinguish between values, interests, personality, and skills:

Values: the things that are important to you, like achievement, status, and autonomy.
Interests: what you enjoy doing, like reading, taking long walks, eating good food, hanging out with friends.
Personality: a person's individual traits, motivational drives, needs, and attitudes.
Skills: the activities you are good at, such as writing, computer programming, and teaching.

Of these, interests, skills and personality can be developed, but values are intrinsic core beliefs inherent within you which you must endeavour to discover by yourself.

Whether it is your work or relationships, value congruence is of paramount importance – your values must be in harmony for the relationship to tick.

Value Dissonance due to mismatch between individual values and organizational values can cause great strain and trauma at the workplace.

Even within yourself, in order to avoid inner conflict there must be no confusion about your true values.

Remember the saying of Mahatma Gandhi: “Happiness is when what you think, what you say, and what you do are in harmony”.

Dear Reader, please sit down in a quiet place all by yourself, introspect, ask yourself the “why” question and find out your own values.

First know yourself. Then know others.

Try to ascertain your and their values (personal values and organizational values too!).

Avoid value-mismatch and value-dissonance to the extent feasible.

The extent of mutual harmony in your values should determine your choice of work, activities, relationships, friends and partner.

Is freedom an important value for you?

Is the career or job you are considering (or the person you want to marry or have a close relationship or friendship with) going to give you enough freedom?

Do you value leisure?

Oh, yes! Leisure is not only an important value but also a determinant of character – If you want to know about a man find out how he spends his leisure!

It’s true in your case too – If you had a day off what will you do?

Would you read a book, write a story, go hiking outdoors, play your favourite sport, adventure sports, chat with friends, picnic, see a movie, eat your favourite cuisine in a restaurant, or cook it yourself, socialize in your club, spend the day at home with your family, study, play with your pet dog, or see TV at home, or just spend the day in glorious solitude enjoying quality time with yourself?

Or would you rather not “waste” your leisure time and spend the day doing something “useful” connected with your work, career or advancement towards “achieving” your “goals”?

How you spend your leisure reveals vital clues about your values too!

Do you value humour, fun, pleasure, food, enjoyment, sex, family life, quality of life, status, money, success, fame, power, prestige, security, nature, loyalty, love, affection, independence, privacy, togetherness, tranquillity, adventure, leadership, followership, competition, contentment, creativity – look within, reflect, find out for yourself, and the values of others too who you want to relate with – match and harmonize your values, and be happy and fulfilled in your work and your relationships.

Remember, at any important milestone in your life, when you have to make a vital decision, whether you are on the verge of selecting a career, a job, a house, or a marriage partner – trust your sense of values!

In conclusion here is a quote from the German Philosopher Friedrich Hegel:

“A man who has work that suits him, and a wife whom he loves, has squared his accounts with life”

VIKRAM KARVE

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

HOW TO MAKE TEA

Mon, 06 Oct 2008 17:26:58 +0200

HOW TO MAKE TEA

VIKRAM KARVE

I love tea.

You too love tea but don’t know how to make a good cup?

Let me tell you how to make tea.

Get some good Assam CTC Tea [CTC is an acronym for Crush, Tear and Curl]. CTC teas have a granular appearance and the fact of the matter is that if you are really interested in a Stimulating, Refreshing and Invigorating cup of traditional Indian Tea, Orthodox Leaf Teas [the OPs, the BOPs, et al] just don’t fit the bill – you need CTC tea to brew your strong, bright and full-bodied cup of milky Chai which looks deliciously appetizing – a lively reddish orange colour, not the dull muddy brown colour you get when you add milk to tea made from leaf teas the orthodox “teapot” way.

Take two cups of fresh water [one for you and one for me!] in a stainless steel vessel. Add four teaspoons of sugar. Put on the stove, cover with a lid and boil. Once the water starts boiling, remove the lid and boil for one and a half minutes – yes, exactly one and a half minutes!

Now briskly add two teaspoons of CTC Tea leaves, one teaspoon for each cup – the boiling water will suddenly erupt, and surge up, like a volcano, so smartly switch off the flame before it spills over and quickly cover tightly with the lid. Brew for five minutes till the liquor is full-bodied and the infusion is complete.

Have ready some freshly boiled full cream buffalo milk – yes, fresh creamy buffalo milk is a must – in Pune, I prefer Chitale’s. First pour in some hot milk in the cup, and through a strainer, pour in the rich tea brew and till you get beautiful reddish orange colour. Remember – always pour tea into milk, never milk into tea. This is the secret of the appetizingly attractive bright lively carroty red colour as it facilitates the perfect blending of the strong rich full-bodied intense tea liquor tea brew with the creamy white milk without producing any bitterness.

Now, go ahead, relish every sip, and enjoy your cup of ambrosial divine rejuvenating tea.

And do tell us how you liked it.

VIKRAM KARVE Copyright © Vikram Karve 2008 Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work. vikramkarve@sify.com http://vikramkarve.sulekha.com http://www.linkedin.com/in/karve

http://vikramkarve.sulekha.com/blog/post/2008/09/hair.htm

Short Fiction - HAIR - A Love Story

Mon, 22 Sep 2008 16:43:44 +0200

Click and read on my fiction blog

Regards
Vikram Karve

http://vikramkarve.sulekha.com/blog/post/2008/08/pune-musings.htm

Pune Queen of the Deccan - Nostalgia

Sat, 23 Aug 2008 19:40:34 +0200

Musings about the Pune I knew in the 1960s ans 1970s which no longer exists.
Please click the link below and read on my creative writing blog:

Regards
Vikram

http://vikramkarve.sulekha.com/blog/post/2008/07/sherry-karve-1.htm

DOBERWOMAN Part 1

Sat, 12 Jul 2008 19:34:23 +0200

Click the link and read the story on my creative writing blog

Vikram Karve

http://vikramkarve.sulekha.com/blog/post/2008/05/a-bundle-of-joy.htm

A Love Story

Thu, 08 May 2008 19:02:17 +0200

Please click the link below and read my love story on my creative writing blog

Regards
Vikram Karve

Information Systems - Book Review

Fri, 18 Apr 2008 11:43:52 +0200

Book Review

Title: Information, Systems and Information Systems – making sense of the field

Authors: Peter Checkland and Sue Howell

John Wiley & Sons (1988)

ISBN 0-471-95820-4

[Reviewed by Vikram Waman Karve]

Information Technology [IT] is the buzzword of today. IT is ubiquitous; almost everyone is connected with IT in some way or the other. A few years ago, till the nineteen eighties, there were courses in Electrical, Electronics, Communications and Telecommunications Engineering and later in Computer Science and Engineering, but now there are dedicated courses in Information Technology, and almost all Engineers, and even others, irrespective of their specializations, are rushing to take up jobs in IT and IT Enabled Services. The Management guys have also joined the fray and added a “management” dimension to IT by offering MBA courses in “IT Management”.

What exactly is IT? Maybe the phrase “IT” was coined to mark the convergence of two technologies that had been traditionally separate: “Computing” and “Communications” and the confluence of several streams of development including electronics, microelectronics, computer science, telecommunications, software engineering and systems analysis.

There are a large number of books and extensive literature on the content of IT. This book is a significant treatise on the context of IT. The principal author Peter Checkland is a pioneering researcher in the field of Systems Engineering and Management and has developed breakthrough concepts like Soft Systems Methodology [SSM] and written the seminal classic “Systems Thinking, Systems Practice”. The co-author Sue Holwell has a rich and varied professional experience in systems design and implementation, information strategy and communication networks.

This book has eight chapters arranged in four parts. In the first part on “The Field of Information Systems and its Problems” the authors deliberate on the basic concepts pertaining to Information Systems [IS] and Information Technology [IT], distinguish between the “Hard” (objective positivistic scientific) and “Soft” (subjective interpretative) schools of thought in the context of Management Information Systems [MIS], and introduce the reader to the fundamentals of Soft System Methodologies [SSM].

The “meat” of the book is in Part Two whose two chapters elucidate on the application of the developed Information System Management concepts to organizations and describe the “information continuum” – the linkages between data, information and knowledge. Parts Three and Four substantiate these hypotheses with experiential examples from as early as World War II and drives home the point that the evolution and development of the science of Information Systems [IS] owes nothing to computers which did not exist in 1940, makes it clear that IS is not the same as IT, reminds us that computers are a mere means of IS, and cautions us against falling into the trap of “technological determinism” resulting from the prevalent propensity to overly focus on computer-based IT and allow technology to take charge of our actions.

The book is aptly adorned with simple illustrations which facilitate ease of understanding. As the dust jacket says, the book is a work of conceptual cleansing and presents a well-argued account of IS and IT which is both holistic and coherent. I recommend this remarkable book to IT, Engineering and Management students and professionals – reading it will certainly enhance their conceptual understanding of Information Systems and Technology.

[Book Review by Vikram Waman Karve]

Baramati - A Memorable Visit

Mon, 17 Mar 2008 14:18:39 +0100

BARAMATI - A Memorable Visit

VIKRAM WAMAN KARVE

[I wrote this travelogue soon after we visited Baramati in December 2007. I am reposting this travelogue as desired by Bipin Pole, one of our co-travellers on this memorable trip.]

Baramati. My birthplace. Baramati – half a decade ago, the then dusty mofussil town in the back of beyond, where I was born on the 12th of September in 1956, which has now metamorphosed into a vibrant oasis of agriculture, education and industry.

We visited Baramati on Saturday, the 1st of December 2007 – a visit so memorable, so delightful, so enlightening, and so nostalgic that I must tell you about it.

It all started on the spur of the moment, when my 75-year-old mother, who is suffering from an advanced stage of Age Related Macular Degeneration [ARMD] of both her retinas and is fast losing what little remains of her eyesight, suggested we visit Baramati, so that we could see the memories of her childhood. I too was keen to see my birthplace, where I was born and spent some of my earlier holidays, evoking in me nostalgic memories of the fun and frolic, the hurda parties at my grandfather’s farm, and was especially keen to see the much-praised state-of-the-art campus of Vidya Pratishthan and its modern College of Engineering at Vidyanagari about which I had heard so much.

We started off from Pune in the morning at eight thirty in our dependable Santro, picking up an ex-Baramatikar Bipin Pole, who had so readily agreed to accompany and guide us along, hit Shankershet road, crossed Hadapsar, and turned right and sped towards Baramati via the Saswad, Jejuri, Morgaon route. It’s a smooth drive, and soon we were negotiating our way up the Dive Ghat, glancing at the once brimming with water, now dry, Mastani Lake or Talav, down below to our left, crossed Saswad [where we would stop on our way back to meet my uncle], and soon could see the majestic Jejuri Temple atop the peak straight ahead. Crossing Jejuri, a pleasant drive, and soon we saw the famous Ashtavinayak Morgaon Ganesh Temple [where we would all pray and pay our obeisance].

At Morgaon we turned left on our final leg towards Baramati, leaving the Indian Seamless Metal Tubes factory to our right and as we crossed Medad Fort to our left we started to get a feel of the transformation seeing the excellent quality broad roads. As we approached the town I experienced a sense of déjà vu [I was visiting Baramati for the first time since the early nineteen sixties – after almost forty five years] as we approached Dr. Atul Pole’s dispensary opposite the then Shyam Talkies [now replaced by the modern and elegant Vidya Pratishtan Office Complex but the road is still known as Cinema Road]. It was almost noon; we’d covered the little over 100 kilometers distance in three hours.

Dr. Atul Pole [son of the illustrious “Pole Doctor”] and his charming wife were waiting for us with delicious upma and refreshing piping hot tea, and after refreshing ourselves we were off towards Vidyanagari, the campus of Vidya Pratishthan. Turning right on Bhigwan Road, past the canal, and the once narrow gauge [I remember traveling by the Daund – Baramati Toy Train] railway station adorned with its commemorative little steam engine as a remembrance of its heritage, we drove smoothly on the broad top quality road past the elegant court building and swanky well laid out colonies and soon reached Vidyanagari. It’s a pleasure to drive on the smooth spacious traffic-free roads – the roads here are certainly better that the roads in Pune.

The moment you reach Vidyanagari you feel as if you have entered another world. Vidyanagari’s truly impressive pristine, lush green, verdant campus, echoing with elevating silence, engenders within you that unique sense of tranquility and academic ambiance which is a sine qua non of a genuine learning environment. The museum is truly inspiring and exquisite – you’ve got to see it to visualize how dazzling and awe-inspiring it is. I was overwhelmed with a wonderful feeling as we strolled leisurely through the scenic soothing green campus.

Outside it had the old-world charm of the beautiful serene university milieu of yesteryear; inside the facilities and infrastructure were most modernistic high-tech state-of-the-art. A lovely symbiosis of nature and technology indeed!

In the good old days premier residential engineering colleges like Roorkee, BENCO and even the earlier IITs were located in self-contained campuses far away from the hustle-bustle and distractions of city life in order to facilitate holistic learning – the Vidya Pratishthan’s College of Engineering at Vidyanagari has similar favorable environs and academic atmosphere conducive to peaceful undisturbed learning and all round development.

We walk past students in their smart college T-shirts, admiring the rambling playgrounds, the superb well-stocked library, the neat hostels and faculty quarters and the impressive VIIT building and reach the magnificent College of Engineering building where we enjoy a fruitful interaction with a most pleasant, knowledgeable and enthusiastic senior faculty member Prakash Gogte who tells us all about his premier institution. As we leave, I wonder whether someday I’ll be back in Baramati to be a part of this wonderful institution.

We now drive around the new parts of Baramati and arrive at the Maalya Varchi Devi temple and offer prayers. Then we drive back into the old part of Baramati, past the erstwhile Siddhaye hospital where I was born, down Station Road to my grandfather’s ancient majestic house which still stands strong. [My grandfather came to Baramati in the early 1920’s and his address was simple – KN Gokhale, BA. LL.B., Pleader, Station Road, Baramati].

Tears of nostalgia well up in my mother’s eyes as she goes around the ancient house – her childhood home. A school classmate and some acquaintances come to meet her and they are all so happy reminiscing and exchanging notes about their friends and families. Seeing the joy on my mother’s face I am glad we came to Baramati.

We see the important places nearby –the Siddheshwar temple, Bhuikot Fort [the earlier location of the court where my grandfather worked] and drive on the banks of the Karha river. It’s late afternoon now, and my mother has to be back home before dark owing to her vision deterioration, so we head back for Pune.

I’m glad we visited Baramati. Truly admirable breathtaking development and a marvelous transformation from the fleeting memories of the once dusty little mofussil town I had in my mind. I’m going to visit Baramati and rediscover more of my roots again and again – maybe next time by train via Daund. I hope they start convenient fast trains from Pune, Mumbai, Delhi, Bangalore, Hyderabad and Chennai so that Baramati is as easily accessible by rail as it is by road.

VIKRAM WAMAN KARVE

Copyright © Vikram Karve 2007

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

http://www.linkedin.com/in/karve

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My Pet Dogs

Fri, 15 Feb 2008 07:40:29 +0100

MY PET DOGS

VIKRAM KARVE

I remember my first pet dog Goldie, a Cocker Spaniel, who was presented to us by our neighbour in Devlali in 1961, when I was just five. We named him Goldie because of his colour, and the tiny one month old pup remained my constant companion and loyal friend till he passed away in 1970.

Then we had Bruno, a cute cuddly Lhasa Apso, who disappeared, or maybe was stolen one day.

After that a black playful Dachshund Sherry entered our family. I loved Sherry so much that I have named all my subsequent dogs Sherry.

In 1982 we were presented a lovable snow-white Lhasa Apso girl as a wedding gift. Of course we named her Sherry. Ours was an arranged marriage and probably thing that was compatible was that we both loved dogs.

Today it is my favourite Doberman girl Sherry who illuminates every moment of our lives with happiness, joy and delight.

If you ask me “Why do people keep dogs?” I will ask you “Why do people have children?”

And remember, your children will grow up, and, one day, may go away from you, maybe for higher studies, or to pursue their careers, or just leave you because they want to stay separately; but your dog will never leave you and will loyally remain with you forever till death. [Of course, if you throw out your dog, or get rid of it, then it’s a different matter; but your dog won’t leave you of its own accord].

If you are thinking of getting a dog into your home, as a family member, remember you are making a commitment to that dog for its lifetime, probably even more than your own children. And once the dog joins your family, invest your love and time to build a special bond that only a dog can offer, and you will both be happy you did. You can take my word for it!

VIKRAM KARVE

http://vikramkarve.sulekha.com/blog/post/2008/01/a-dog-s-life.htm

A Short Story - A Dog's Life

Tue, 15 Jan 2008 13:05:04 +0100

Click the link below and read the story

Vikram Karve

A Delightful Book for Dog Lovers - Marley & Me

Tue, 11 Dec 2007 19:15:04 +0100

BOOK REVIEW

MARLEY & ME

Life and Love with the World’s Worst Dog

John Grogan

[Hodder & Stoughton, London, 2006]

ISBN 0 340 92209 5

[Reviewed by Vikram Karve]

The essence of this book is encapsulated in the ruminations of the author after he buried his beloved dog Marley: “Was it possible for a dog – any dog, but especially a nutty, wildly uncontrollable one like ours – to point humans to the things that really mattered in life? I believed it was. Loyalty. Courage. Devotion. Simplicity. Joy. And the things that did not matter, too. A dog has no use for fancy cars or big homes or designer clothes. Status symbols mean nothing to him…A dog judges others not by their color or creed or class but by who they are inside. A dog doesn’t care if you are rich or poor, educated or illiterate, clever or dull. Give him your heart and he will give you his. It was really quite simple, and yet we humans, so much wiser and more sophisticated, have always had trouble figuring out what really counts and what does not.”

We have a dog – a Doberman called Sherry. We have given her our hearts and she has given us her unconditional loyalty, devotion and love. She never demands much. A walk in the morning, a walk in the evening, a bit of playing, a meal, a bit of baby talk and cuddly love, and she fills our moments with her natural spontaneous exuberant devotion, warm affection, zeal and joy. It’s true – in order to understand the art of living completely one must keep a dog at least once in one’s lifetime.

In this wonderful book the author describes his thirteen-year “love affair” with his Labrador retriever Marley, who enlivened the life of a young married couple, shared their moments of happiness and grief, and ensured there was never a dull moment in their family life. Marley certainly wasn’t the “perfect adorable model dog” – in fact, the author calls Marley the “world’s worst dog” who won their hearts with his faithful devotion and wholehearted love.

The first person narrative lends an air of authenticity and intimacy to the story. The friendly, simple writing style makes this book an easy read foe all ages. In the preface, he describes his delightful childhood days with his dog Shaun who was his faithful companion from when the author was ten years old for fourteen years till the author completed his college education and moved on to work. Shaun was a perfect dog who set the standard by which the author would judge all other dogs to come. Having set such a high benchmark, it’s no wonder the author calls Marley the “world’s worst dog”!

I will not delve on Marley’s story. You and deprive you of the pleasure of discovering it yourself. If you are a dog lover and have been a dog owner you will chuckle in your mind’s eye as you read about the naughty antics of Marley and recall similar frolics by your very own dog. If you have never kept a dog and are thinking of doing so then you’ll get an idea of what to expect! Marley’s life story makes one thing evident – once a dog comes into your home, he will soon win the hearts of your entire family and friends and change the way you look at life forever.

Narrating the trials and tribulations owing to Marley’s sometimes exasperating behavior, interspersed with the story of his own family life including the spats with his wife due to Marley, the moments of happiness and pain the shared with Marley, and the hilarious episodes like the one when Marley was kicked out of the dog-training obedience classes, John Morgan writes in racy style which will keep you engrossed – once you start reading you will laugh, you will cry, at times a flood of emotion will engulf you; but you will remain captivated – the book is “unputdownable”.

Just like it happened to the author, the pressures of work may separate my darling dog Sherry and me for the first time since she came into our lives one and a half years ago. She has become such an inseparable part of my life. I dread to think of what is going to happen. Can I live without Sherry? Where will Sherry live? I wonder if there are any boarding kennels or dog-sitters here in India, especially at Pune. How will my dear Sherry cope without me? And what will I do without her? Sherry and me, we both will be heart-broken. I pray to God that something will work out for the better and Sherry and I will always be together. Dear Friends, do pray for us.

I loved reading “Marley and Me” and commend this superb book. If you are a dog lover you will enjoy every moment of this enthralling tale. Even if you are not a dog lover you will love this mirthful, moving story of Marley and his family. At times, tears may well up in your eyes. This delightful memoir reminds us that like Marley, we must all live our life to its fullest and, most importantly, we must learn to love people unconditionally, like dogs do. Read this heartwarming book, give it to your children and you’ll be surprised how much a dog can change your life for the better and how much we humans can learn from dogs.

Reviewed by Vikram Waman Karve

Pune

India

title-3323457

Tue, 20 Nov 2007 06:17:05 +0100

MY BLOG IS MY BEST RESUME

VIKRAM KARVE

This morning, while on my walk with my pet Doberman Sherry, I realized that it is a great misfortune to be stuck in a job that you don’t like. So I’ve decided to find my dream job. And for personal reasons I’d love to find my dream job in Pune.

I’m looking for work which will optimize my talents and skills, enable me to realize my full potential, and most importantly add value to the organization.

I’m an M.Tech. from an IIT, a Post Graduate in HR Management, an NLP Practitioner, a Quality and Safety Lead Auditor… I’ve taught, I’ve trained, published papers, organized academic events, and been a Manager, edited and produced journals and magazines…but all that doesn’t really matter. What matters is that I love to teach, I love to train and mentor, I love to communicate, I love to write.

Yes, I love to write, and My Blog is my Best Resume.

Dear Reader, please help me find my dream job.

VIKRAM KARVE

My Blog: http://vikramkarve.sulekha.com

My Profile : http://www.linkedin.com/in/karve

http://vikramkarve.sulekha.com/blog/post/2007/10/aflatoon.htm

Aflatoon

Wed, 03 Oct 2007 18:53:13 +0200

Want to relish a delicious Indian Sweet? Click the link below

Happy Eating
Vikram Karve

Book Review - The Importance of Living by Lin Yutang

Tue, 18 Sep 2007 18:29:58 +0200

BOOK REVIEW

[A book that enriched my life and taught me the art of living]

Title: THE IMPORTANCE OF LIVING
Author: LIN YUTANG
Published: 1937 (New York, USA), Indian Edition: 1960 JAICO Mumbai
ISBN: 81-7224-829

There is one book you will never find in my bookcase – you will always find it by my bedside near my pillow. At night, just before I go to sleep, I open this book to any random page, and read on till I drift off to blissful idyllic sleep.

The name of this book, which has had a profound defining effect on me, maybe even subconsciously shaped my philosophy of life, is called: The Importance of Living written in 1937 by the Chinese philosopher Lin Yutang.

But first, let me tell you a story, maybe apocryphal, about a scholar who had thoroughly studied the Bhagavad Gita for many years, considered himself an expert, traveled far and wide delivering discourses on the teachings of the Gita and was widely acknowledged as an authority on the subject. His ultimate desire was to deliver a discourse on the Bhagavad Gita at Benares, which was the sanctum sanctorum of learning.

So he went to Benares, and impressed by the scholar’s erudition and fame, the King of Benares invited the scholar to deliver a discourse on the Bhagavad Gita in his court. All the wise men of Benares assembled to hear the Scholar, but just as he began to speak the King interrupted him and told him to read the Bhagavad Gita one more time in the evening and deliver his discourse the next day. The Scholar was furious but he had no choice but to comply with the king’s wishes.

As he read the Bhagavad Gita with full concentration in the evening, he realized some new meanings and updated his speech accordingly. Next day the same thing happened – the moment the scholar began to speak the King interrupted him and told him to read the Gita once more and then come the next day to give his lecture. And again as the Scholar read the Gita he comprehended some new wisdom – something he hadn’t perceived before. So he incorporated his new findings and proceeded to deliver his talk.

Again the same thing happened – the king interrupted him and told him to again read the Gita once more before he gave his discourse. And again the scholar discovered some new wisdom in the Gita. This cycle went on for days and days till the scholar realized how ignorant he was and how much more there was to learn from the Bhagavad Gita that he gave up the idea of delivering the discourse and decided to totally devote his entire efforts to the study of the Bhagavad Gita.

Days passed, and suddenly one morning, when the scholar was deeply immersed in his study, the King went to the scholar’s house, sat before him with folded hands and requested the scholar to enlighten him about the teachings of the Bhagavad Gita.

It’s the same with any great book. Every time you read it, something new emerges, and you realize you have so much more to learn from it. I have read The Importance of Living innumerable times, again and again, with renewed pleasure, and every time I read it I imbibe a special different philosophical flavor, and grasp new wisdom, which delves on all aspects of the art of living, and I have realized that there is more significance and value in Lin Yutang’s magnum opus than I am capable of appreciating. So let me not be as presumptuous as to attempt to evaluate this classic treatise – I’ll just try to gently pilot you along in random vignettes to give you a flavor of this delightful philosophical gem.

Let’s open this delightful book to a few random pages, read some lines to give you glimpse into the wisdom on the art of living contained in this masterpiece. In the section on Leisure and Friendship are these words: “Only those who take leisurely what the people of the world are busy about can be busy about what the people of the world take leisurely”. Reflect on this, let these words perambulate in your mind for some time. There is nothing that man enjoys more than leisure. The highest value of time is when you are doing what you love and want to do. During leisure you are free to choose what you want to do and enjoy doing. Leisure enables you to realize the highest value of your time!

Tell me, why do you work? Is it for job satisfaction? Or is it to earn money so that you can enjoy satisfaction off the job? In fact, most of us work for our leisure, because there is nothing we enjoy more than leisure. Elaborating on a theory of leisure the book says: “Time is useful because it is not being used. Leisure is like unoccupied floor space in a room…it is that unoccupied space which makes a room habitable, as it is our leisure hours which make our life endurable”. Those who are wise won’t be busy, and those who are too busy can’t be wise.

Enunciating the distinction between Buddhism and Taoism: “The goal of the Buddhist is that he shall not want anything, while the goal of the Taoist is that he shall not be wanted at all”, the author describes the tremendous advantages of obscurity, and deduces that only he who is not wanted by the public can be a carefree individual. It is true isn’t it – only he who is a carefree individual can be a happy human being? Lin Yutang deliberates delightfully on his philosophical view: “Nothing matters to a man who says nothing matters”.

“How are we to live? How shall we enjoy life, and who can best enjoy life?” The feast of life is before us; the only question is what appetite we have for it. The appetite is vital, not the feast. This delightful treatise gives us insights on how to develop, enhance and refine our appetites in order to enjoy various facets of living. The capacity for true enjoyment comes from an inner richness in a man who loves the simple ways of life. There is always plenty of life to enjoy for a man who is determined to enjoy it.

You may find some of the author’s views a bit passé – “mere relationship between man and woman is not sufficient; the relationship must result in babies, or it is incomplete” or “woman reaches her noblest status only as a mother, and that wife who by choice refuses to become a mother… loses a great part of her dignity…and stands in danger of becoming a plaything” or “a natural man loves his children, but a cultured man loves his parents” or “The art of attaining happiness consists in keeping your pleasures mild” or “It is against the will of God to eat delicate food hastily, to pass gorgeous views hurriedly, to express deep sentiments superficially, to pass a beautiful day steeped on food and drink, and to enjoy your wealth steeped in luxuries” – think about it, reflect a bit, and you may detect a iota of authenticity in these nuggets.

The book has fourteen chapters, embellished with epigrams, teaching stories, ancient wisdom and wit, on various aspects of the importance and enjoyment of living and once you start reading it this book is indeed so engrossing that it is truly unputdownable. The Importance of Loafing, The Enjoyment of the Home, Nature, Travel, Culture, The Arts of Thinking, Eating, Reading, Writing, Loving, Happiness – the range and variety of topics covered indeed make fascinating reading.

Reading is the greatest of all joys. Extolling the virtues and charm of reading, Lin Yutang says: “The man who has not the habit of reading is imprisoned in his immediate world…the reader is always carried away into a world of thought and reflection”, and on writing: “a writing is always better when it is one’s own, and a woman is always lovelier when she is somebody else’s wife”. “He who is afraid to use an ‘I’ in his writing will never make a good writer” and “anyone who reads a book with a sense of obligation does not understand the art of reading… to be thoroughly enjoyed, reading must be entirely spontaneous…you can leave the books that you don’t like alone, and let other people read them!”

The best way to read The Importance of Living is to open any page and browse whatever appeals to you, randomly, in an unstructured and haphazard manner. Think of yourself as a traveler in the philosophical or spiritual domain. The essence of travel is to have no destination. A good traveler is one who does not know where he is going to; a perfect traveler does not know where he came from! A true traveler is always a vagabond – he travels to see nothing, to see nobody, with plenty of time and leisure, with the true motive to become lost and unknown.

Are you the ambitious competitive go-getter obsessed with an overpowering desire for achieving quick success – craving for power, wealth, fame, and the status and money-oriented aspects of life? Do you value material possessions more than peace of mind? Is external achievement more important than inner tranquility?

If your answer to any of the questions is “Yes”, then please don’t bother to read this book now, as you may be too “busy” in your own competitive rat race of your own making and probably you don’t have any time to “waste” on anything that doesn’t give you something tangible in return – a solid material ROI (Return on Investment) for investing your valuable time and effort reading this book. But please don’t forget to read The Importance of Living after you’ve burned out, had a heart attack or suffered a nervous breakdown – when you’ll have plenty of time and, perhaps, the inclination, to reflect, contemplate, and delve more deeply upon the more intangible philosophical aspects of life – and ruminate on how you could have obviated that stressful burn-out, agonizing heart attack or traumatic nervous breakdown. Here’s Lin Yutang’s take: “Those who are wise won’t be busy, and those who are too busy can’t be wise.”

If you are happy here and now, wherever you are, in whatever state you are, and you are truly content with what you have, you place living above thinking, and are interested in savoring the feast of life and its joys, then this witty philosophical treatise on the art of living in its entirety is the book for you.

The Importance of Living presents an uncomplicated approach to living life to its fullest in today's rapidly changing, fast paced, competitive, ambition dominated, money and status oriented, commercialized world, enabling each one of us to enjoy inner peace and happiness.

Sometimes, it is a great pity to read a good book too early in life. The first impression is the one that counts. Young people should be careful in their reading, as old people in eating their food. They should not eat too much. They should chew it well. Like you should eat gourmet food only when you are ready for it, you should read a good book only when you are ready for it. Mature wisdom cannot be appreciated until one becomes mature.

But The Importance of Living is a book for all ages. Of 1937 vintage, an ancestor and precursor of modern "self-help" books, it is a delightful philosophical treatise, which advocates a humorous and vagabond attitude towards life and deals with a variety of topics encompassing the art of living. Is such a happy and carefree philosophy of life relevant today?

Why don’t you give it a try and see for yourself! Slowly, relaxingly, thoroughly, peruse this classic masterpiece, absorb the witty wisdom, reflect, try out, practice and incorporate whatever appeals to you in your daily life, ruminate, experiment, enjoy yourself, have a laugh, change your lifestyle, enhance your quality of life, elevate your plane of living, and maybe your entire way of life may change forever.

Dear Reader, I commend this delightfully illuminating book. Though enunciated with a touch of humor, the thoughts are profound. Do get a copy of The Importance of Living and read it leisurely. I’m sure you will find a copy at your nearest bookstore or in your library. And don’t forget to tell us how you liked it, and did it change your life for the better.

VIKRAM KARVE

Book Review of THE IMPORTANCE OF LIVING by LIN YUTANG
[A book that enriched my life and taught me the art of living]
Reviewed by VIKRAM KARVE

Alma Mater - ITBHU

Fri, 17 Aug 2007 11:48:05 +0200

Alma Mater

ITBHU

Institute of Technology
Banaras Hindu University
Varanasi

India

On what basis do you judge an educational institution – an Engineering College or a B-School? In today’s world there is just one criterion – market value – the starting salaries and campus placement the students get – the more outrageously astronomical the pay packets, and the greater the percentage of lucrative campus placements – the better the institution. And with the increasing commercialization of education, many institutes blatantly compete, advertise, and focus on these materialistic aspects to attract students – it’s a rat race.

I feel the cardinal yardstick for appraising the true merit of an educational institution is the value-addition it instills in its alumni – and I’m not talking of utility and materialistic values alone; but more importantly the inculcation and enhancement of intrinsic and intangible higher values. The student should feel he or she has changed for the better, professionally and personally; and so should other stakeholders observing the student from the outside be able to discern the value enhancement.

I studied for my B.Tech. in Electronics Engineering at ITBHU from 1972 to 1977 (first batch IIT JEE) and I experienced the well-rounded value addition I have mentioned above. Later in life, being academically inclined, I continued studying, completed many courses, a Post Graduate Diploma in Management, an Engineering and Technology Post Graduation [M.Tech.] at a premier IIT and even taught for many years at prestigious academic institutions of higher learning, but I shall always cherish my days at ITBHU the most. I knew I was a better man, in my entirety, having passed through the portals of ITBHU, and I’m sure those scrutinizing me from the outside felt the same way.

ITBHU was amalgamated by integrating three of the country’s oldest and best engineering colleges: BENCO ( Banaras Engineering College ) – the first in the Orient, and certainly in India , to introduce the disciplines of Electrical and Mechanical Engineering, MINMET – the pioneer in Mining and Metallurgy in India , and College of Technology – the first to start Chemical and Ceramic Engineering. Indeed these three institutions were the harbingers of industrialization in our country.

In my time ITBHU was indeed a center of excellence, an apt institution to study in, and a lovely place to live in. The vast verdant lush green semi-circular campus at the southern end of Varanasi , the largest university campus I have ever seen, with its pleasant and relaxed atmosphere was ideal for student life. And being a part of a premier university afforded one a consummate multidisciplinary experience.

It was a delightful and fulfilling experience I will always cherish – learning from erudite and totally dedicated Professors, who were authorities in their fields of specialization, amidst excellent academic facilities and ambience, elaborate labs and workshops, lush green campus, well-designed comfortable hostels, delicious food, expansive sports fields and facilities for all types of sports, the beautiful swimming pool, the unique well-stocked and intellectually inspiring Gaekwad library, and the exquisite temple that added a spiritual dimension to the scholarly ambiance. One could learn heritage and foreign languages, fine arts, music, indology, philosophy, yoga, pursue hobbies like numismatics – the avenues for learning were mind-boggling. The idyllic environs of BHU helped one develop a philosophical attitude to life.

Like all premier institutes ITBHU was fully residential, which fostered camaraderie and facilitated lifelong friendships amongst the alumni. I can never forget those delightful moments in Dhanrajgiri, Morvi, Vishwakarma, Vishveswarayya and CV Raman hostels, mouthwatering memories of the Lavang Lata and Lassi at Pehelwan’s in Lanka, the Lal Peda opposite Sankat Mochan, and the delicious wholesome cuisine of the city, and the cycle trips all over Varanasi, Sarnath, and even across the holy and sacred Ganga on the pontoon bridge to watch the Ram Lila at Ramnagar.

Way back then, in the nineteen seventies, ITBHU was a wonderful place to study engineering and live one’s formative years in. I wonder what my dear alma mater is like now!

VIKRAM KARVE

Eating out in Pune - Good Luck

Fri, 17 Aug 2007 11:34:37 +0200

TAWA GOSH GREEN MASALA

VIKRAM KARVE

If you are famished, have a hundred bucks in your pocket, and happen to be somewhere near Deccan Gymkhana in Pune, where would you go to satiate your ravenous pangs of hunger?

“Good Luck” – No two ways about it! – you’ll head for Café Good Luck.

That’s what I did this afternoon. And since I was feeling a bit adventurous I didn’t order my staple Chicken Biryani, but decided to try out the exotic sounding “Tawa Gosh Green Masala” [the “Gosh” is not the “Oh Gosh!” type of “Gosh” but refers to meat or mutton and maybe better spelt “Ghosht” or “Gosht” – but then the métier of Café Good Luck is food, not spelling!]

I like to see my food being made in front of me – it enhances the totality of my gastronomic experience. That’s why I like Dhabas, and street food joints like Bade Miya [Bade Mian], Pav Bhaji, Bhel and Indian Fast Food Stalls, and when invited for a meal I try to reach early and peek into the kitchen. Some high-falutin restaurants too, like the Frontier Food specialty restaurant on the ground floor of Maurya in Delhi we used to visit long back, have huge transparent glass partitions where eager patrons can visually relish and savor their food being cooked in the kitchens before it is served to them on the table.

In Café Good Luck the Tawa is tucked away in the family area inside and I watch in anticipation as the generous mutton pieces, precooked [marinated and boiled], are blended into the freshly sautéed “green” gravy right in front of me on the huge flat Tawa.

I go to my table. There is an empty plate and a quarter-plate of sliced onions and lemon wedges. I season the onions with salt and pepper and a squeeze of lemon. I’m going to squeeze some lemon into the gravy too, and later into a glass of water which I will drink on the conclusion of meal to lighten the rich spicy aftertaste.

The sizzling Tawa Gosh Green Masala arrives with two piping hot chapattis. I dip an exploratory finger and lick – the gravy is yummy and my mouth waters in anticipation. I fill my plate, squeeze a bit of lemon, and bash on regardless. The mutton pieces are large, well-cooked and succulent – there’s even a marrow bone piece. The gravy is lip-smackingly delicious. From time to time I encounter whole pieces of “sabud” masala and spices like green cardamom, peppercorn, cloves, garlic, green chilies and strips of crunchy ginger, which add a kick and zest to the taste.

It’s an excellent, fulfilling, wholesome meal which leaves me fully satisfied and satiated. I’m glad I was a bit adventurous and deviated from my staple biryani, kheema, mutton cutlet curry fare, and I’m sure going to try out some new dishes, maybe the exotic sounding “Jungli Mutton or Chicken” , the next time I visit my good old favorite Café Good Luck.

VIKRAM KARVE

http://karve.wordpress.com

Pune Poona Mumbai Good Food Guide

Wed, 25 Jul 2007 12:46:50 +0200

EATING OUT IN SOUTH MUMBAI AND PUNE

MY FAVOURITE FOOD AND WHERE I EAT IT

VIKRAM KARVE

(Vikram Karve’s Good Food Guide to eating out in South Mumbai and Pune)

I love good food. And I love walking around searching for good food – on my frequent ‘food walks’ as I call them. Let me share with you, dear fellow foodie, some of my favourite eateries. Most of them are in South Mumbai, near Churchgate, where I lived for six of the best years of my life, a few (where mentioned) are in Pune which is my home town and where I stay now.

Read on. It’s my very own Vikram Karve’s Value For Money Good Food Guide. I’ve walked there and eaten there. It’s a totally random compilation as I write as I remember and I may have missed out some of my favourites but I’ll add them on, in subsequent parts, as and when memory jogs me and also keep adding new places I discover during my food walks and trails. Try some places and let me know whether you liked it.

Vada Pav - CTO Vada Pav (Ashok Satam’s Stall) alongside the Central Telegraph Office (CTO) at Flora Fountain ( Hutatma Chowk). Or at Sahaydri at Churchgate. In Pune, the ubiquitous Joshi or Rohit or Siddhivinayak Vadewale but their vadas are not as crisp or zesty as Mumbai’s CTO vada.

Misal Pav – Vinay Health Home in Girgaum . Walk down Marine Drive, cross the road near Taraporewala Aquarium, take the lane between Kaivalyadhama Yoga Centre and Ladies Hostel ( it’s called Income Tax Lane), cross the railway overbridge, walk straight on Thakurdwar Road, cross Girgaum (JSS) Road, walk a bit and Vinay is to your right. In Pune try Ramnath on Tilak Road or Bedekar in Narayan Peth.

Kheema Pav – Stadium. Next to Churchgate Station. Kyani at Dhobi Talao.

Seekh Kebabs – Ayubs (Chotte Mian). Take the lane to the left of Rhythm House Music Store at Kalaghoda and let your nose guide you. Or else head for Bade Mian near Regal or Sarvi at Nagpada. Sadly there seems to be a dearth of authentic value-for-money kabab joints in Pune.

Jeera Butter – Ideal Bakery. Kandewadi, Girgaum. And try the sugarcane juice at Rasvanti next door.

Chicken Stew ( Kerala Style), Malabar Paratha, Mutton Korma, Fish Curry and Appams – FountainPlaza. In the lane off Handloom House. Fort. [Brings back nostalgic memories of Ceylon Bake House in Ernakulam Kochi (Cochin )]

Chicken Biryani – Olympia. Colaba Causeway. In Pune it’s Dorabjee & Sons restaurant on Dastur Meher road off Sarbatwala Chowk in Pune Camp or Goodluck in Deccan. I like the Biryani at Blue Nile near GPO and George on East Street too.

Mutton Biryani – Shalimar. Bhendi Bazaar. I like the Chicken Chilly and Raan - it’s exquisite, like Karim’s of Delhi.

Dabba Gosht – Delhi Darbar, Grant Road or Colaba. In Pune try Sadanand at Baner.

Malvani Cuisine – Sachivalaya Gymkhana Canteen. Opposite Mantralaya. Nariman Point. Bombil Fry, Pomfret masala, Kombdi (Chicken) Vada and Lunch Thali.

Gomantak Cuisine - Sandeep Gomantak. Bazargate Street. Fort.

White Chicken, Dabba Gosht, Chicken Masala and Khaboosh Roti – Baghdadi . Near Regal. Off Colaba Causeway.

Nihari – Jaffer Bhai’s Delhi Darbar. Near Metro.

Nalli Nihari – Noor Mohammadi . Bhendi Bazaar.

Berry Pulao – Brittania . Ballard Estate.

Puri Bhaji – Pancham Puriwala. Bazargate street. Opposite CST Station (VT).

Kolhapuri Cuisine – I go to ‘Purepur Kolhapur’ at Peru Gate Sadashiv Peth in Pune for authentic Kolhapuri Pandhra Rassa, Tambda Rassa and Kheema vati. In Kolhapur it’s Opal.

Gulab Jamun – Kailash Parbat. 1st Pasta Lane. Colaba Causeway.

Rasgulla – Bhaishankar Gaurishankar . CP Tank.

Khichdi – Khichdi Samrat. VP Road . CP Tank.

Vegetarian Thali – Bhagat Tarachand. Mumbadevi. Zaveri Bazar. And of course, Samrat, Churchgate. In Pune it’s Shreyas on Apte Road and Satara Road, Panchami on Satara Road and Durvankur on Tilak Road .

Navrattan Kurma – Vihar. JT Road . Shanker Jaikishan Chowk. Opp Samrat. Churchgate.

Veg Burger and Chicken Cafreal Croissant – Croissants. Churchgate. Or Burger King at the end of East Street in Pune.

Tea while browsing books – Cha-Bar. Oxford Bookstore. Churchgate.

Just a refreshing cup of Tea, Irani style – Stadium. Churchgate. Goodluck, Pune.

Ice Cream – Rustoms, Churchgate and Bachellor’s, Chowpatty (green chilli ice cream). In Pune Ganu Shinde and Kawre on Laxmi Road. Or Gujar Mastani House on Satara Road near City pride for the unique delicious thirst quenching Mastani.

Pav Bhaji – Lenin Pav Bhaji Stall. Khau Galli. New Marine Lines. Near SNDT. Sardar, Tardeo. Sukh Sagar , Opera House.

Jalebi – Pancharatna Jalebi House . Near Roxy. Opera House.

Milk Shakes, Juices and uniquely flavored ice creams – Bachellor’s. Opposite Chowpatty.

Stuffed Parathas – Samovar. JehangirArtGallery. Chaitanya, opp FergussonCollege, Pune

Grilled Meat, Sizzlers and Steaks – Churchill. Colaba Causeway. Sundance, Churchgate. Sassanian, near Metro. Alps, behind Taj,Kobe and Sizzlers - The Place on Moledina Road next to Manney’s in Pune.

Sea food – Anant Ashram. Khotachiwadi. Girgaum. And so many places around Fort – Mahesh, Apoorva, Trishna, Fountain Inn, Bharat, Ankur .

Non Veg Multi Cuisine – Jimmy Boy near Horniman Circle

Apple Pie and Ginger Biscuits – Yazdani Bakery. Cawasji Patel Street. Between PM Road and Veer Nariman Road. Fort.

Cakes – Sassanian Boulangerie. 1stMarine Street. Near Metro.

Buns, Breads and Pastries – Gaylord Bake Shop. Churchgate.

Falooda – Badshah. Crawford Market. Shalimar, Bhendi Bazar.

Curds – Parsi Dairy. Princess Street.

Sandwiches – Marz-o-rin. Main Street. MG Road. Pune.

Chole Bhature – Monafood. Main Street. Pune. Darshan, Prabhat Road Pune.

Shrewsbury Biscuits and Choco-Walnut cake– Kayani Bakery. East Street . Pune.

Mutton Cutlet Curry – Good Luck Pune

Veg Cutlet – Swagat Dadar TT Mumbai

Lamingtons, carrot cake, patties, samosas, cakes, soy milk – Spicer Bakery shop, SpicerCollege, Aundh Road and their outlet off Main Street in Camp

The mere thought of Shrewsbury biscuits and Lamingtons evokes in me a sensation I cannot describe. I am feeling nostalgic and am off to Pune - for Shrewsbury at Kayani, wafers at Budhani, Sev Barfi at Bhavnagri, Amba Barfi and Bakarwadi at Chitale, Mutton Biryani and Dhansak at Dorabjee, Misal at Ramnath, Kachori at Apsara, Sizzlers at The Place, Pandhra Rassa at Purepur Kolhapur, Mango Ice Cream at Ganu Shinde, Mastani at Sujata and Kavare, Bhel at Saras Baug, Canal and Kalpana Bhel, and on the banks of Khadakvasla lake, Pithla Bhakri, Kanda Bhaji and tak on top of Sinhagarh Fort, Chinese at Kamling (Oh no. Sadly it’s closed down so I’ll go across to the end of East Street to the East End Chinese takeaway next to Burger King. And Latif too has metamorphosed into a takeaway).

And guess what? The moment I reach Pune, I’ll walk across the station and enjoy a refreshing Lassi at Shiv Kailas. And then walk down in the hot sun to Main Street. One thing I’ll miss is the non-veg samosas at erstwhile Naaz on the West End corner at the entrance to Main Street. The good old Naaz and Kamling are two places I really miss. Good Luck in Deccan and Blue Nile and George in Camp still goes strong and theirs Biryani is as good as ever. But what’s happened to Sunrise, I wonder? The place is demolished; has the café been relocated?

Right now I’m near Aundh in Pune and I’m busy discovering interesting eating places. The multicuisine Polka Dots at Parihar Chowk for it’s Roasts and Shepherd’s Pie and Puddings, Season’s and Sarjaa for family dining, a few down-to-earth takeaways and Maharashtra Café near Bremen Chowk look promising, Diwadkar for Misal and vada pav, Spicers for Lamingtons and cakes et al, Babumoshai for roshogullas and lavang lata, Shiv Sagar for Pav Bhaji, and the usual Udipi fare, a place called Thomson which serves non veg Kerala cuisine, Delhi Kitchen which I’m planning to try but did not venture into as it was deserted (crowded ambience and busy rapid turnover are the leitmotif of a good eatery), Diwadkars for Bhel, Vada Pav, Misal and Mann Dairy for a delicious lassi.

I foodwalked in Aundh and was thoroughly disappointed. In Aundh there are all the usual fast food pizza and burger joints, some high-falutin restaurants and a few nondescript commonplace characterless eateries serving run of the mill stuff; but sadly there are very few authentic value for money down-to-earth no nonsense Spartan eateries around here where I can relish genuine cuisine to my heart’s delight.

South Mumbai is a foodie’s delight! Sadly, Aundh is certainly not a foodie destination. Or is it? Anyone know any good value for money food eateries around here? Or do I have to go all the way to PuneCity or Camp?

Dear fellow foodies. Please do send in your comments so I can keep updating. Meanwhile I keep exploring Pune for good food and shall soon come out with my very own authentic food guide to eating out in Pune. After all, the proof of the pudding is in the eating!

Happy Eating!

VIKRAM KARVE

A LOVE STORY - The Wallflower

Thu, 19 Jul 2007 20:44:04 +0200

THE WALLFLOWER

VIKRAM KARVE

[PART – 1]

“I don’t want to marry Manisha,” I told my mother.

My mother looked as if she had been pole-axed. Suddenly there was a metamorphosis in her expression – a distant look across my shoulder followed by a smile of forced geniality.

“Manisha is coming!” my mother whispered.

I turned around quickly and saw Manisha entering the wicket-gate and walking towards us.

She wished my mother and smiled at me. “I want to come and see you off at the airport.”

“Why bother? I’ll go on my own,” I said. “The flights are quite unpredictable. They never leave on time. And how will you come back all the way?”

“You two talk here in the garden,” my mother said. “I’ll go inside and pack your things.”

“I am sorry about last night,” Manisha said, with genuine regret in her voice.

“It’s okay.” I looked at Manisha. Plump and full-faced, with small brown eyes and dusky complexion, hair drawn back into a conventional knot – there was only one adjective to describe Manisha – ‘prosaic’; yes, she looked prosaic – so commonplace, unexciting and pedestrian.

“I’ll go inside and help your mother,” Manisha said, and went inside.

‘Last night’ was the fiasco at the disco. Manisha and I - An unmitigated disaster!

“Let’s dance,” I had asked Manisha.

“No,” Manisha was firm.

“Come on. I’ll teach you,” I pleaded. “Everyone is on the floor.”

But Manisha did not budge. So we just sat there watching. Everybody was thoroughly enjoying themselves. Many of my friends and colleagues were on the floor, with their wives, fiancées and girlfriends. Among them Sanjiv and Swati.

“Who is this wallflower you’ve brought with you?” taunted Sanjiv, during a break in the music.

“My fiancée, Manisha,” I answered, trying to keep cool.

“Your fiancée? How come you’ve hooked on to such a Vern?” Swati mocked. “Come on Vijay,” she said derisively, coming close and looking directly into my eyes. “You are an Executive now, not a clerk. Don’t live in your past. Find someone better. She doesn’t belong here.”

If someone had stuck a knife into my heart it would have been easier to endure than these words. It always rankled; the fact that I had come up the hard way, promoted from the ranks.

“This is too much” I said angrily to Sanjiv.

“Cool down, Vijay,” Sanjiv said putting his hand on my shoulder. “You know Swati doesn’t mean it.”

But I knew that Swati had meant every word she uttered.

“Let’s go,” I told Manisha. “I’ve had enough.”

When we were driving home, Manisha asked innocently, “What’s a Vern?”

“Vernacular!” I answered. And at that moment there was a burst of firecrackers and rockets lit up the sky to usher in the New Year.

That night I could not sleep. I thought of my future, trying to see both halves of my future life, my career and my marriage, side by side. I realized that my career was more important to me than anything else. I had to succeed at any cost. And a key ingredient in the recipe for success was a ‘socially valuable’ wife. It mattered. It was the truth. Whether you like it or not. Swati was right. Manisha just didn’t belong to that aspect and class of society of which I was now a part. I had crossed the class barrier; but Manisha had remained where she was. And she would remain there, unwilling and unable to change.

In marriage one has to be rational. Manisha would be an encumbrance, maybe even an embarrassment. It was a mistake - my getting engaged to her. She was the girl next door, we had grown up together and everyone assumed we would be married one day. And our parents got us engaged. At that point of time I didn’t think much of it. It was only now, that my eyes had opened; I realized the enormity of the situation. I was an upwardly mobile executive now, not a mere clerk, and the equations had changed. What I needed was someone like Swati. Smart, chic and savvy. Convent educated, well groomed and accustomed to the prevalent lifestyle, a perfect hostess, an asset to my career. And most importantly she was from a well-connected family. I tired to imagine what life would have been like had I married Swati.

Sanjiv was so lucky. He was already going places. After all Swati was the daughter of the senior VP.

Suddenly I returned to the present. I could bear my mother calling me. I went inside. Manisha was helping her pack my bags, unaware of what was going on in my mind. I felt a sense of deep guilt, but then it was question of my life.

“What’s wrong with you?” my mother asked after Manisha had left.

“Why were so rude to Manisha, so distant? She loves you so much!”

“I don’t love her,” I said.

“What?” my mother asked surprised, “Is there some else?”

“No,” I said.

“I don’t understand you.”

“Manisha is not compatible anymore. She just doesn’t fit in.”

I could see that my mother was angry. Outwardly she remained calm and nonchalant; her fury was visible only in her eyes.

“Who do you think you are?” she said icily, trying to control herself. “You know Manisha from childhood, isn’t it? For the last two years you have been engaged and moving around together. And suddenly you say Manisha is not compatible?” My mother paused for a moment, and then taking my hand asked me softly, “What happened last night?”

I told her. Then we argued for over two hours and till the end I stuck to my guns. Finally my mother said, “This is going to be difficult. And relations between our families are going to be permanently strained. Think about Manisha. It will be so difficult for her to get married after the stigma of a broken engagement. Forget about last night. It’s just a small incident. Think about it again. Manisha is the ideal wife, so suitable for you.”

But I had made up my mind, so I told my mother, “If you want I’ll go and talk to her father right now and break off the engagement.”

“No,” my mother snapped. “Let your father come home. He will decide what to do.”

The doorbell rang. I opened the door. Standing outside along with my father were Manisha and her parents.

“I have fixed up your wedding with Manisha Patwardhan on the 30th of May of this year,” my father thundered peremptorily in his usual impetuous style.

“Congratulations,” echoed Manisha’s parents, Mr. and Mr. Patwardhan.

I was dumbstruck. Manisha was smiling coyly. My mother was signaling to me with her eyes not to say anything. She was probably happy at the fait accompli. I felt trapped. I excused myself and went up to my room. I locked the door. Someone knocked.

“Give me five minutes,” I said. “I’ll get ready and come down.”

“Come soon,” said Manisha from the other side of the door.

I took out my notepad and wrote a letter to Manisha:

Dear Manisha,

Forgive me, but I have discovered that I can’t marry you and I think that it is best for us to say goodbye.

Yours sincerely,
Vijay

I knew the words sounded insincere, but that was all I could write for my mind had bone blank and I wanted to get it over with as fast as possible; just one sentence to terminate our long relationship. I knew I was being cruel but I just couldn’t help it.

I sealed the letter in a postal envelope, wrote Manisha’s name and address on it and put it in my bag. I looked at my watch. It was time to leave.

Everyone came to the airport to see me off. Sanjiv and Swati had come too. They were located at Pune and I was off on a promotion to Delhi.

“I’m really very sorry about last night,” Swati apologized to us. She took Manisha’s hand and said tenderly, “Manisha, please forgive me. You are truly an ideal couple – both made for each other.”

As I walked towards the boarding area Manisha’s father Mr. Patwardhan shouted to me jovially, “Hey, Vijay. Don’t forget to come on 30th of May. The wedding muhurat is exactly at 10.35 in the morning. Everything is fixed. I have already booked the best hall in town. If you don’t turn up I’ll lose my deposit!”

I nodded to him but in my mind’s eye I smiled to myself – the “joke” was going to be on him! Then I waved everyone goodbye, went to the waiting hall, sat on a chair, opened my bag and took out the letter I had written to Manisha. I wish I had torn up the letter there and then, but some strange force stopped me. I put the envelope in my pocket and remembered my mother’s parting words: “Please Vijay. Marry Manisha. Don’t make everyone unhappy. Manisha is good girl. She’ll adjust. I’ll talk to her.”

During the flight I thought about it. I tried my utmost, but I just could not visualize Manisha as my wife in my new life any more. Till now I had done everything to make everybody happy. But what about me? It was my life after all. Time would heal wounds, abate the injury and dissipate the anger; but if I got trapped for life with Manisha, it would be an unmitigated sheer disaster.

I collected my baggage and walked towards the exit of Delhi Airport. Suddenly I spotted a red post box. I felt the envelope in my pocket. I knew I had to make the crucial decision right now. Yes, it was now or never.

To be continued…

VIKRAM KARVE

THE WALLFLOWER

VIKRAM KARVE

[PART – 2]

[continued from Part 1]

I walked towards the red post box and stood in front of it, indecisive and confused. I took a deep breath, took out the envelope from my pocket and looked at it – the address, postage stamp – everything was okay.

I moved my hand to post the letter. A strange force stopped my hand in its tracks. I hesitated, and in my mind I tried to imagine the severe ramifications, the terrible consequences of what I was about to do.

At first Manisha would be delighted, even surprised, to see my handwriting on the letter. And then she would read it…! I dreaded to even think about the unimaginable hurt and distress she would feel… and then her parents… and mine…the sense of betrayal and insult…relationships built and nurtured for years would be strained, even broken, forever. And poor Manisha…everyone knew we were engaged…how tongues would wag…the stigma of broken engagement…the anguish of my betrayal of her love… she would be devastated… may even commit…

Suddenly my cell-phone rang interrupting my train of thoughts. ‘Must be Manisha monitoring me as usual,’ I thought getting irritated at her – Manisha’s suffocating familiarity and closeness seemed like manacles and I was glad I was getting away from her. I decided not to answer, but my mobile kept ringing persistently, so I looked at the display. It wasn’t Manisha, but an unknown new number.

“Hello,” I said into my cell-phone.

“Mr. Joshi?” a male voice spoke.

“Yes. Vijay Joshi here. Who is it, please?” I asked.

“Sir, we’ve come to receive you. Please come to the exit gate and look for the board with your name.”

“I’m coming,” I said and looked the letter addressed to Manisha in my hand.

No. Not now in a hurry. Providence was giving me signals to wait, reflect, and think it over, not to do something so irretrievable in such a hurry. So I put the envelope in my pocket and walked away from the post box towards the exit.

I settled down well in my new job and liked my place in Delhi. Every morning I would put the envelope in my pocket determined to post it in the post box outside my office on my way to work but something happened and I didn’t post the letter to Manisha. Meanwhile I rang up Manisha, and my mother, every evening, and made pretence that everything was okay. The stress and strain within me was steadily building up.

Every time I looked at the envelope I felt as if was holding a primed grenade in my hand. With every passing day, the 30th of May was approaching nearer and nearer. Time was running out, and I knew I would have to unburden myself of the bombshell pretty fast. So one day, during lunch break, I decided to post the fateful letter and get it over with once and for all.

As I was walking out someone from the reception called out to me, “Hey, Mr. Joshi, is Mr. Gokhale in his office?”

Gokhale was my boss, and he was out on tour, so I said, “No, he’s gone on tour. Anything I can do?”

“Sir, there’s a courier for him,” the receptionist said.

“I’ll take it and give it to him when he comes,” I said, signed the voucher and took the envelope from the courier.

The moment I looked at the envelope an electric tremor of trepidation quivered through me like a thunderbolt.

I cannot begin to describe the bewildered astonishment and shocking consternation I felt when I saw Manisha’s distinctive handwriting on the envelope. Beautiful large flowing feminine writing with her trademark star-shaped ‘t’ crossing, the huge circle dotting the ‘i’… there was no doubt about it. And of course her favorite turquoise blue ink. There was no doubt about it but I turned the envelope around hoping I was wrong, but I was right – the letter to my boss Mr. Gokhale was indeed from Manisha; she had written her name and address on the reverse, as bold as brass!

My pulse raced, my insides quivered, my brain resonated and I trembled with feverish anxiety. At first impulse I wanted to tear open the envelope and see what was inside, but I controlled myself, tried to mask my inner emotions, put on a fake smile of geniality for everyone around, gently put the letter in my pocket and began retracing my steps back to my office.

I discreetly felt the two envelopes in my suit pocket – one, my unposted letter to Manisha; and the other, much fatter, Manisha’s unopened letter to my boss Mr. Avinash Gokhale.

To be continued…

VIKRAM KARVE

THE WALLFLOWER

VIKRAM KARVE

[Part 3]

[continued from part 2]

I locked myself in my office, sat down, calmed myself with a glass of water, took out the two envelopes and put them on the table in front of me. My unposted letter to Manisha would now have to wait – I thanked my stars that some mysterious hidden restraining force had stopped me from posting it every time I tried to.

I picked up Manisha’s envelope addressed to Avinash Gokhale. It was sheer serendipity that I happened to be at the reception when the courier arrived – otherwise I would have never known.

I looked at the envelope. The whole thing was incredulous. Why on earth should Manisha write to Avinash Gokhale? What was the connection? How did she know Gokhale? What had she written to him?

Had my simpleton mother blurted out something to her – told Manisha or her parents what I’d said – that I didn’t want to marry her? My mind went haywire with strange thoughts. Revenge! Yes, revenge. Stung by my betrayal, Manisha had somehow found out the name of my boss, from Sanjiv or Swati most probably, and was out to ruin my career – wreck vengeance on me for ditching her. Written to Avinash Gokhale what a jerk I was. These things mattered in my company. My heart skipped a beat. I felt a tremor of trepidation. I suddenly realized that I had to swiftly interrupt this pernicious line of thinking and insidious train of thoughts.

No, No! It was just not possible. No chance. Manisha was not the vindictive type. She would never do such a thing. Especially to me. She always loved me so much. And I was sure my mother would not have been so indiscreet and would have kept our conversation to herself.

But then anything is possible. I couldn’t take any chances. Dying with curiosity I desperately felt like tearing open the envelope and reading the letter. I had to get to the bottom of this mystery. It was simple. I would open the letter in the privacy of my house. Steam-open the envelope very carefully so no one would even discern. Then I would read it and accordingly decide the further course of action.

I wondered why Manisha had sent this letter so indiscreetly to the office address with her name and address written so blatantly. Was it on purpose? She could have spoken privately to Gokhale, or even e-mailed him. Why this bold as brass missive? Was it on purpose? She wanted me to know…No. No. It was too bizarre!

I had an impulse to call up Manisha then and there and get it over with once and for all, but I stopped myself. I had to know first what she had written in that letter before I could do anything.

The suspense was killing. I felt restless and uneasy. When I feel tense I go for a long walk. That’s what I did. I went for a long walk around my entire office, each department, making pretence of MBWA [Management By Walking Around]. When I returned to my office it was four, still an hour to go. The next hour was the longest hour of my life.

The moment it was five, I rushed out of my office. The moment I opened the door I ran bang into the receptionist. “Mr. Joshi, Sir. That letter for Mr. Gokhale – you want me to give it to his PA?”

“No. No. I’ll give to him personally,” I said feeling the envelope in my coat pocket.

She gave me a curious questioning look so I hastily said, “Don’t worry, I’ve locked it carefully in my drawer,” and hurriedly walked away.

I rushed home to my apartment. I put some water in a pot to boil and then carefully held the envelope over it. I had to steam it open very meticulously and delicately – no tell tale signs.

Soon I had Manisha letter in my hands.

Dear Avinash… she began. Oh … great… Dear Avinash indeed! Already on first name terms – Thank God for small mercies it wasn’t Darling Avinash , Sweetie-pie or something more mushy!

[to be continued…]

VIKRAM KARVE

THE WALLFLOWER

VIKRAM KARVE

[Part 4]

[Continued from part 3]

Dear Avinash,

The suddenness with which you popped the question left me so dumbfounded that I am still recovering from the shock. Shock? Maybe that’s the wrong word, but the swiftness of your proposal, out of the blue, on our very first date – well I am a simple girl and it really left me dazed.

You called once. I didn’t answer. You didn’t call again. I really appreciate that. That was very gentlemanly of you.

You sent me an e-mail. Explaining your feelings. Apologizing for what you did at the spur of the moment. Said sorry for having hurt my feelings. Please don’t say sorry. You haven’t hurt my feelings at all. Maybe outwardly I didn’t show it, but in fact, inside, I felt so good, so happy, that a suave man like you found a simple ordinary looking girl like me so attractive.

Avinash, please try to understand. I also feel the same way about you. I can’t exactly describe the emotions I experienced when we were together. Is it love? I don’t know. It’s the first time it’s happened to me that I’ve felt so attracted to someone. I really feel like being with you, forever, spending the rest of our lives together. Thanks for proposing to me, Avinash – I accept.

What I want to say now I don’t want to say over the phone, or e-mail, so I am writing this letter. I am writing this because I believe that there is no place for secrets between husband and wife. Please read it carefully and destroy it. For my sake. Please. Read what I have written, think about it carefully, and I’ll wait for your reply.

You know Vijay, don’t you? Vijay Joshi. Of course you do. He works with you in Delhi. You are his boss.

In fact, I came to Sanjiv and Swati’s party in Pune just to see what Vijay’s boss looked like. Of course, I’d also come to help out Swati, but I was more interested to know how Vijay is doing in his new job in Delhi and maybe say something good about him. But the thunderbolt struck and we ended saying sweet nothings to each other. I hope Swati didn’t notice, as she seemed the busy hostess most of the time, and I haven’t told her, or anyone, about our hush-hush dinner-date the next evening in that lovely romantic garden restaurant.

Now, let’s talk about Vijay. Vijay and me were neighbors ever since I remember. Our families are very very close, deeply bonded to each other. Vijay and I are the dearest of dearest childhood friends, inseparable buddies who grew up together. Vijay has always been my most intimate confidant. I have always told him everything. Except about you – about us. It’s the first time I have hidden something from Vijay. And I’m feeling so guilty about it.

Avinash, I really love Vijay. But not in that way. Vijay is my friend, yes; buddy, yes; even soul mate, yes; but I just can’t imagine Vijay as my lover. Like I can visualize you!

Now brace your heart, Avinash!

I am engaged to Vijay. And our wedding date has been fixed on the 30th of May. Everyone knows about it.

This was fixed long back by both our families. My marriage to Vijay – a foregone conclusion and implicit happy culmination of our friendship. I too was happy. Till I met you. Now it is different.

What do we do, Avinash?

I just can’t bear to tell Vijay myself. To him it will be a terrible betrayal, a stab in his back. I can’t break his heart. He will be devastated.

I don’t have the guts to tell my parents; or his, either. They will be shattered, the hurt very painful and relationships will be strained forever.

So what do we do, Avinash?

I have an idea. It may sound bizarre, but let’s give it a try. Why not make Vijay fall in love with someone else?

Avinash, why don’t you introduce Vijay to some nice girl out there? Someone smart and chic, like Swati. I think he likes girls like that – I’ve seen him stealing canny glances at Swati when he thought I wasn’t looking. Right now he is lonely, vulnerable, and I am sure you there are many lovely, mod, savvy, attractive women out there in Delhi who are also lonely and vulnerable. You’ve just got to match them and hope for the best.

Avinash, try to understand. I want Vijay to call off our engagement. I want him to “break” my heart. It will be better that way, isn’t it? For me, for you, and for all of us.

Avinash. Am I asking too much of you? You like the idea, or is it too weird? Or can you think of anything better?

I am waiting for your reply. Please send me e-mails only. Don’t ring up or write – we have to very careful of hidden ears and curious eyes.

And remember to destroy this letter right now.

Yours lovingly,
Manisha.

[To be continued?]

VIKRAM KARVE

THE WALLFLOWER

VIKRAM KARVE

[Part 5]

I read the letter once again, slowly, carefully, word by word, till the last line – “And remember to destroy this letter right now”.

It was unbelievable – this bolt from the blue from Manisha. I laughed to myself. I thought I was smart, but it was Manisha who was playing the double game.

I put the letter on the table, closed my eyes, and tried to think clearly. It was crazy – a classy snob like Avinash Gokhale falling for a pedestrian Plain Jane like Manisha Patwardhan! Yes, Love is blind – Love is truly blind! Or, is it?

Instinctively I picked up my cell-phone and called Manisha.

“Hi, Vijay,” Manisha said, “what’s up?”

“Just thought of you, so called to say Hi,” I said.

“How’s life out there?”

“Good. I like Delhi. You’ll like it too – when you come here.”

“Come there?”

“You’re going to come here and stay with me in Delhi after we get married, aren’t you?”

“Of course,” Manisha said smoothly – so smoothly, so slickly, so effortlessly, so glibly, without even the slightest demur or trace of dither, that, for a moment I was struck dumb.

“Hey, Vijay, what happened?” Manisha asked.

“Nothing,” I answered, “everything okay out there?”

“Oh, yes, I’d gone to your place this morning – everyone is fine.”

“Your parents?”

“My Mum and Dad are fine. Everyone is okay – just waiting for you to come. When are you coming to Pune?”

“I don’t know. There’s lots of work.”

“Come on, Vijay. Don’t tell me you can’t come for a day or two, at least on a weekend. I’m sure there’s not that much work that the heavens will fall if you are not there.”

“It’s not that – my boss here is a funny guy.”

“Funny Guy?”

“A painful killjoy called Avinash Gokhale,” I said, and listened carefully, but I couldn’t even detect even the slightest gasp or tremor in her voice as Manisha continued talking smoothly and glibly as ever, “Never mind, Vijay, you just work hard,” and then she effortlessly changed the subject to the latest happenings in Pune and started off with mushy ‘sweet nothings’ about how much she missed me.

Listening to her, for a moment, I thought the letter in front of me was a forgery, but then I knew Manisha’s handwriting too well. I was too flabbergasted to continue the conversation so I quickly said bye and kept the cell-phone on the table.

I never imagined Manisha could be so secretive, so mendacious. It was strange – how close one can be to a person and yet know nothing about her. And Avinash Gokhale? I worked with him every day, spent hours together, yet knew nothing about him, except that he was brilliant workaholic and a recluse – a most boring and private person who always kept to himself, never mixed around, never socialized or attended parties, a pain in the neck who everyone avoided and the only thing he ever talked was about work.

Made for each other – two secretive loners – Manisha Patwardhan and Avinash Gokhale.

But why was I so bothered? Good Luck to them! My problem was being solved. I had to just quietly wait and watch, do nothing, till my boss found some nice smart chic girl for me. Can anyone be luckier? Life was going to be exciting!

I carefully put Manisha’s letter back into the envelope and resealed it meticulously with a glue-stick. No one could have suspected that it had been steamed open. Now all I had to do was to quietly put it in the mail folder of Avinash Gokhale before he reached office on Monday morning.

Suddenly, I was jolted out of my thoughts by the ring-tone of my cell-phone.

“Hello!” I said.

“Is that Mr. Joshi?” a sweet mellifluous feminine voice said.

“Yes. Vijay Joshi here,” I said.

“I’m Vibha speaking.”

“Vibha?” I asked surprised. I didn’t know any Vibha.

“Oh I’m sorry Mr. Joshi, we haven’t met. I’m Vibha Gokhale. Avinash Gokhale’s wife.”

[ to be continued ]

VIKRAM KARVE

Good Food in Mumbai

Tue, 17 Jul 2007 12:39:45 +0200

A SATIATING NON-VEG DAY IN MUMBAI

VIKRAM KARVE

Good Morning, dear Reader – come spend a satiating Non-Veg Foodie day with me in Mumbai.

BREAKFAST

I start early, at dawn, from my house near Churchgate, admire, in the early morning pre-sunrise light, the impressive silhouettes of the magnificent Gothic structures of the High Court and Mumbai University across the Oval, hear the clock on Rajabai Tower strike six, walk briskly past Oxford Bookstore, KC College, CCI, Marine Plaza Hotel; cross the Marine Drive, turn right and start off towards Chowpatty, greeting with a smile the morning joggers and walkers, rinsing my lungs with the fresh invigorating sea breeze, and soon I am past Marine Lines, Taraporewala Aquarium, Charni Road, Chowpatty, Wilson College and at the end of Marine Drive.

Here I ponder for a moment. Should I turn left up the Walkeshwar Road to Teen Batti and Banganga? Or should I turn right towards Babulnath; or should I turn back towards Nariman Point? I experience a sense of true freedom. I can make whatever choice I want; go wherever I desire!

I choose to cross the road, and walk fast, straight up the steep path towards Hanging Gardens on Malabar Hill, trying to exercise my heart and lungs. I take a round of garden atop the water tank near Kamala Nehru Park (is it called Phirozeshah Mehta Udyan?), canter down to Kemp’s Corner where I turn right, a U-turn really, past Crossword Bookstore, down Hughes Road, left past Gamdevi , Nana Chowk and crossing the railway over-bridge keep going onto Grant Road passing Novelty Cinema , turn right at Delhi Durbar on Falkland Road, reach VP Road, walk past Gol Deval, Alankar cinema and there I am at Bhendi Bazar - my destination Noor Mohammadi Hotel in front of me across Mohamedali Road.

Almost two hours of brisk walking has built up in me a voracious appetite and I am ready to devour a sumptuous breakfast. I am hungry; and I eat only when I am hungry!

I enter the Spartan no-nonsense eatery and order a Nalli Nihari and Roti. Within a minute a bowl of piping hot gravy, with a generous chunk of succulent meat floating in it, and a fluffy khaboosh roti is placed in front of me. I dip a piece of the soft roti in the spicy rich gravy, let it soak for a while, put it in my mouth and close my eyes to luxuriate in and relish the gastronomic experience in its entirety.

I can feel the juicy gravy soaked roti melting on my tongue, releasing its delicious flavours and spicy aroma which permeate into my soul. I am in seventh heaven and keep on attaining higher states of sheer heavenly bliss with every succulent bite of the mouth watering concoction - they say it’s a bone marrow and wheat gravy, but I don’t delve too much on the contents of a dish - it’s the taste, delicacy, eating experience and ultimate divine feeling of satiation that matters.

It’s a delectable beginning to a delightful day as the luscious taste of the delicious Nalli Nihari lingers on my tongue indefinitely. It’s epicurean satiation of the highest order - a blissful experience I can never forget.

Dear Reader; if you happen to be in Mumbai and are ready for a sumptuous non-vegetarian breakfast, begin your day with Nalli Nihari at Noor Mohammadi in Bhendi Bazar. And don’t forget to tell me how you enjoyed it! Wasn’t it a fortifying and stimulating experience?

But remember; if you want to truly appreciate this splendid Heritage Gourmet Trencherman’s Breakfast Dish to its fullest, you must build up an appetite for it! Happy eating!

LUNCH

It’s almost lunch time, so I close my eyes and try to recollect the most memorable lunch I’ve had in recent times.

Is it the Chicken Stew with Appams at Fountain Plaza in Fort, or the Fish Curry ( Gassi) and Rice at Bharat Lunch Home, or is it the Berry Pulao at Brittania in Ballard Estate, or the Biryani at Olympia, or the White Chicken and huge fluffy Khaboosh Roti at Bagdadi?

I’m confused; so I exercise my memory cells a bit more. And suddenly I remember. Oh yes, no doubt about it; it’s the farewell lunch my colleagues gave me, a day before I left Mumbai, at Shalimar Restaurant situated at Bhendi Bazar in Mumbai.

We reach at one in the afternoon. At first impression I like the place – an abundance of connoisseurs thoroughly enjoying their food as is evident from their body language, high turnover, no nonsense, no frills, and businesslike atmosphere – appetite builds up in me and I know we have come to the right place. The place is crowded, there’s no place on the ground floor, so we go to the air-conditioned dining hall upstairs.

I don’t even look at the proffered menu card. I am going to surrender myself to my hosts - they will order and I will just eat.

First they order a hot “Chinese” soup which is nice and spicy, with lots of vegetables, sea food and chicken in it, and at the end of it I am voraciously hungry.

Then is brought in front of me for my perusal, piping hot and simmering, the signature dish of the place – Tandoori Raan Masala. I nod my approval, and it’s taken away for chopping up and slicing, and a generous portion served to me along with a Tandoori Roti. I put a small piece of the meat in my mouth; it’s very very tasty. Spicy and zesty, it’s quite different from the Raan I’ve eaten at Karim’s in Delhi. Then I bash on regardless with the Tandoori roti and pieces of the delectable raan. In between, I scoop and devour the marrow which tastes delicious.

Then I find in front of me a dish of Shalimar Chicken Chilli – a specialty of the place. It’s mouthwatering! For the first time in my life I eat a so-called Chinese dish – Chilli Chicken – with Tandoori Roti, and let me tell you it tastes fantastic.

Now my insides are on a delicious spicy fire, my tongue bracing with spicy tang and my nose is watering, so is put in front of my a glass of ice cold Shahi Gulab Falooda to quench my fires. In a word, it’s heavenly; a perfect conclusion to a most enjoyable lunch and its exquisite flavour and divine fragrance remain with me for a long time.

Indeed a ‘medley’ meal – a “Chinese” soup, Mughlai Mutton Raan, Chilli Chiken (ostensibly Chinese but whose genre I can’t fathom or classify!), Tandoori Roti and the blissful Falooda. A culinary symbiosis of gourmet food I’ll never forget.

Just writing this has made me hungry – really famished and ravenous. How about you, dear reader – where are you heading for lunch?

DINNER

I look in front of me. I like what I see. I keep seeing, my eyes locked on to the target, as if by some mysterious, yet astonishing, force of attraction. Something is happening within me.

Senses heighten; stimulated, aroused in a way I have never felt before. Waves of desire rise within me. I feel tremors of anticipation. My mouth salivates and I lick my lips lasciviously in eager expectation. I feast my eyes hungrily. My heart beats. I feel possessed. Intense passion and lusty craving overwhelms me. I can’t control myself any longer. Wild with desire, I move towards my target, ready for the kill.

No! No! Dear Reader. Just wait a moment. Hold your horses. Don’t let your imagination run wild. The object of my desire – it’s not what you are thinking. What I am looking at, the object of my attention, the focus of my temptation, is a bowl Nihari – two succulent generous pieces of mutton floating in rich nourishing gravy looking so luxuriant and tempting, that I just can’t wait to devour the dish. But I control myself. Good food must be savored delicately; slowly, attentively and respectfully; in a befitting manner, with finesse and technique, with relish and appreciation and you will experience true gustatory delight. That’s the Art of Eating. It’s sacrilege to eat in a ravenous and rapacious manner.

The bowl of Nihari, so luxuriously appetizing; a Khameeri Roti, so soft and fluffy. It looks sumptuous and scrumptious. I move closer. The tempting aroma - so enticing, so blissful - permeates within me, energizes my brain cells, and activates my taste buds. My mouth waters. I am ready to eat.

Eating is not a gustatory experience alone; it’s visual and olfactory as well. Food must look good, smell good, taste good and, most importantly, make you feel good. The Art of Eating. It’s Holistic. Multidimensional. Encompassing all domains of your inner being.

If you want to do full justice to good food, you must build up an appetite for it – merely being hungry is not enough. And the first step towards building up an appetite for good food is to think about it – simulated imaginative gustatory visualization to stimulate and prepare yourself for the sumptuous indulgence. An important thing we were taught at boarding school was to read the menu and prepare for the meal by beginning to imagine eating each and every course, from soup to pudding, in our mind’s eye. Remember: First plan your “eat” and then eat your “plan”.

It’s true. I eat my food twice. First in my mind’s eye – imagining, visualizing, “vicariously tasting”, fantasizing, strategizing on how I am going to savor and relish the dish to my utmost pleasure and satisfaction till my mouth waters and I desperately yearn to eat it. And then I do the honours – actually go ahead and eat it and enjoy the delightful experience.

Using my right thumb and forefinger, I lovingly pick small piece of meat from the gravy and delicately place it on my tongue. I close my eyes. Look inside. To focus my conscious energy. To accentuate my awareness. To concentrate. That’s the cardinal principle of the Art of Eating. You must always close your eyes during the process of eating. When you eat, you must eat; nothing else, no seeing, no hearing, no talking. No multitasking. Focus, eat mindfully, meditatively, honour your taste buds and you will attain a state of delightful bliss and happiness.

The meat is so tender that even a toothless person can eat it. It’s truly “Melt in the mouth” cuisine – like the famous Galouti Kebabs of Lucknow. Soft, succulent, juicy.

You don’t chew. You just gently squeeze the meat, softly rolling your tongue against the palate until the meat dissolves releasing its fascinating flavours. It’s sheer bliss. Enlightenment. Gustatory Orgasm. Sensory Resonance. I do not have words to describe the exhilarating sensation.

That’s the hallmark of a genuine nourishing and invigorating Nihari, the best part of the thigh muscle, specially selected prime marrow bones with generous portions of succulent meat, tenderized and marinated with curds, seasoned lovingly in the choicest of spices and dum-cooked to seal in the juices and flavours, slowly and gently, in a gravy carefully thickened with an assortment of flours of wheat, maize and dals as per the season and taste and garnished with thin strips of ginger and fine slices of fresh green chillies and a sprinkling of coriander.

I turn my attention to the Kameeri Roti. Holding the roti with my left hand I pull out a piece with my right. The texture is perfect – soft and fluffy. I sample a piece – yummy – it tastes good by itself; and why shouldn’t it? Whole-wheat atta kneaded with plenty of curds, seasoned with a bit of sugar and salt, fermented overnight in a moist cloth, flattened and cooked in a tandoor. Nourishing, luxuriant, ideal with the Nihari.

I dip a piece of roti in the thick gravy allowing it to soak in and place it on my tongue. Exquisite. A gentle bite. Tangy ginger strips and sharp chilli. A confluence of contrasting tastes. I absorb the riot of zesty flavours. It’s exciting, invigorating, perks me up and I am ready for what I am going to do next.

And what am I going to do next? You knew it, didn’t you? I call for a marrow spoon, dig it into the marrow bone, scoop out some marrow and lick it on my tongue. I close my eyes and I can feel the nourishment coming all the way through. It’s a wonderful feeling.

I eat in silence. Mindfully. Savour the aroma, delicately place the food on my tongue, chew slowly and experience the variety of flavours as the permeate my taste buds, fully aware and sense the nourishment as the food dissolves and sinks deep within me.

The succulent meat. The sumptuous gravy. The luxuriant fluffy Kameeri Roti. It’s a feast worthy of the Gods. An ambrosial repast!

I am in a supreme state of bliss. Is this enlightenment? Or gustatory delight. Maybe it’s meditative eating. Or let’s narrow it down to the art of eating a Nihari.

It’s simple. Create a positive eating atmosphere, honour your taste buds, respect your food and eat it in a proper state of mind, with love, zest, awareness and genuine appreciation and it will transport you to a state of bliss and happiness. In a nutshell, this is ‘The Art of Eating’.

Epilogue

I used to visit two eateries on 1st Marine Street Dhobi Talao near Metro Cinema in Mumbai – Sassanian when in the mood for Parsi food or maybe a Roast Chicken, or to pick up delicious cakes, biscuits and freshly baked delights from their Boulangerie next-door and Punjabi Fish Mart for earthy deep fried fish best enjoyed piping hot by well fortified cast-iron stomachs on cold damp monsoon evenings.

Sometime back, maybe in mid 2005, when I used to live near Churchgate in Mumbai, returning one evening from one of my food-walks, I noticed, in between these two of my favourite eateries, a newly opened restaurant - Jaffer Bhai’s Delhi Darbar – with a takeaway section, from where I picked up a menu card and walked home.

Later that night I read the menu card and was delighted to find on it my favourite non-vegetarian delicacy – Nihari. I knew it wouldn’t be long before I partook of the dish.

And soon I had my tryst with Nihari and experienced this delightful gustatory affair to remember.

Dear fellow Foodie – Do let me know of other good places where I can enjoy my favourite Nihari.

Should I end my Non-Veg day in Mumbai with a deliciously soothing Falooda at Badshah, a thick and yummy Mango milk Shake at Sukh Sagar or Haji Ali or a Kulfi at Chowpatty or an Ice Cream at Rustom – the possibilities are endless!

Dear Reader, after such a satiating day, for me it’s now - Good Night, Sleep Tight, and Sweet Dreams.

VIKRAM KARVE

Trencherman Food Travels in Mumbai

Thu, 12 Jul 2007 06:33:01 +0200

A TRENCHERMAN JOURNEY IN THE HEART OF MUMBAI

[Unmatched Value for Money (VFM) Vegetarian Food in the heart of Mumbai]

VIKRAM KARVE

Dear Fellow Foodie, would you like to come with me on a gastronomic tour and spend a delicious day in the heart of Mumbai? This time, let’s have pure vegetarian authentic value-for-money Indian cuisine. Next time we’ll venture out on a hard-core non-vegetarian eating adventure.

BREAKFAST

Mumbai is in Maharashtra. You will get all genres and varieties of cuisine in Mumbai, but tell me, where would you go for an authentic Maharashtrian breakfast? My favorite place is Vinay near Thakurdwar in Girgaum.

When I used to stay at Churchgate, early in the morning, I used to walk down Marine Drive towards Chowpatty, cross the road near Taraporewala Aquarium, take the lane between Kaivalyadhama Yoga Centre and Savitribai Phule Ladies Hostel, (the lane is called Income Tax Lane), cross the railway overbridge at the southern end of Charni Road Station on the Western Railway, walk straight on Thakurdwar Road, cross Girgaum (JSS) Road, and continue walking till I reached Vinay on my right.

Have you ever tasted a dish called Misal? If you want to know what an authentic Misal tastes like, try the Misal at Vinay’s. It’s the signature dish of the place and I don’t think anyone else serves a better Misal than Vinay of Girgaum.

The place is always crowded and you may have to wait for a seat, but the sight of foodies voraciously eating and the gastronomic ambiance will help build up your appetite. The moment you sit down in the shiny bright eatery, with mirrors all around, order a Misal. Don’t delve too much on the contents, or the ingredients, which basically comprise an Usal, rassa (the spicy curry) and the garnish of sev, chiwda, farsan, onions, fresh corriander and green chillies, arranged in three tiers and served with a wedge of lemon. There are two bowls and spoons. Using both spoons, mix the contents thoroughly, squeeze the lemon, and eat. It’s hot, delicious; your tongue is on fire, my nose and eyes water – the true test of a genuine missal. Bash on regardless. (Never try to douse the appetizing zesty fire in your insides by sipping water or ruin the gastronomic experience by succumbing to a bite of pav or bread they may have the temerity to place alongside).

Pav with Bhaji or Vada may be fine, but if you want to savor the genuine taste of misal, and experience the ‘proof’ of the real stuff, it would be tantamount to sacrilege to have pav with misal. If you like things less spicy try Dahi Misal. The sweet cool curds (dahi), fiery chillis, zesty onions and spicy crisp chiwda-shev provide an excellent contrasting symbiosis of tastes and flavors.

If you do want to have something with pav, try the Patal Bhaji or Usal. Fresh soft bread drenched in the delicious gravies – it’s heavenly. You’ll find all the Maharashtrian specialties on the menu, including the Upas (Fast) food like sabudanyachi khichadi and wade, but you must go there and discover for yourself. There are quite a few exquisite preparations of pohe too. But remember to end with chilled piyush or mango lassi to savor a sweet end to a delightful repast.

If you are looking for Authentic Value For Money pure Vegetarian Maharashtrian Cuisine in Mumbai, head for Vinay – and you will carry mouthwatering memories of the place forever. And if you know of a place that serves a better Misal, please be so good as to inform me.

LUNCH

If you are ravenously hungry on a busy afternoon in the heart Mumbai, head for Bhagat Tarachand (BT). To get there, walk up Kalbadevi Road from Metro, turn right at the Cotton Exchange, and to your left you will see a series of eateries named Bhagat Tarachand. All are equally good and serve similar food, so you can sample them one by one on your numerous visits and decide which one you like. You can also walk up from Crawford Market, through Zaveri Bazar, past the Gold Exchange and Mumbadevi Temple; or from Bhendi Bazar via Pydhonie down Kalbadevi Road. In case you live in the suburbs, get down at Charni Road station, walk down Thakurdwar Road and turn right at Bhuleshwar and walk past the Cotton Exchange. Don’t try to drive down – you’ll go crazy negotiating your way – and besides a brisk walk on a hot and humid Mumbai afternoon will build up a voracious appetite and rapacious thirst – sine qua non for total enjoyment of a delicious nourishing meal.

The first thing to do is to order a “beer bottle” of chilled chaas (buttermilk) to quench your thirst and soothe your parched throat. On your first visit sample the delectable thali comprising varied vegetable dishes, dal and melt-in-the-mouth chappaties. Once you are hooked on, on subsequent visits you can experiment with the variety of rotis and vegetarian delights in Bhagat Tarachand’s culinary repertoire. Each and every dish – the dal fry, paneer bhurji, methi malai mutter, bhindi, even baingan – is superb. Both tastewise and pricewise, Bhagat Tarachand is unmatched – it’s the best value for money vegetarian food in Mumbai.

Once you have relished your hearty meal, leisurely stroll down (digestive walk) past the Cotton Exchange and Panjrapole towards Bhuleshwar, turn right on VP Road towards CP Tank and soon you will reach Bhaishankar Gaurishankar which serves the most delicious lip-smacking rasgullas in Mumbai. As the luscious heavenly syrupy delights melts in your mouth you will experience such a fantastic blissful ecstasy that words cannot describe. A perfect ending to a perfect meal!

DINNER

I’ve just had some Khichdi – no, not the yummy lip smacking sabudanya chi khichadi my wife gorges and devours by the plateful whenever she is “fasting” – but the Khichdi one is given to eat when one is convalescing. It’s supposed to be light on the stomach, gives you strength and helps you recuperate. My daughter is ill; hence the Khichdi. The Khichdi I just ate was awful – it was fatless; there was no pure ghee in it, as desired by my darling daughter. In fact, it was so tasteless and insipid that it brought back nostalgic mouthwatering memories of wholesome Khichdi I had savored at Khichdi Samrat on near CP Tank in Mumbai.

To get there, walk up Kalbadevi Road from Metro, turn left at the Cotton Exchange, walk past Panjrapole towards Bhuleshwar, turn right on VP Road towards CP Tank, and soon on your right you will see Khichdi Samrat – an unpretentious down-to-earth eatery. In fact it’s so humble and modest that make sure you don’t miss it and walk on to CP Tank! It is a small place, but I always found a seat; maybe they send out more parcels than have patrons eating in situ.

You can also walk up from Crawford Market, through Zaveri Bazar, past the Gold Exchange and Mumbadevi Temple, to Cotton Exchange; or from Bhendi Bazar via Pydhonie down Kalbadevi Road and turn right at the Cotton Exchange. In case you live in the western suburbs, take a train and get down at Charni Road station, climb the overbridge at southern [Churchgate] end, turn left, walk staright down Thakurdwar Road, cross Girgaum (JSS) Road, continue past Vinay [you’ll be tempted to hop in for a Misal!], turn left at Bhuleshwar on VP Road towards CP tank.

When I used to stay at Churchgate, I used to walk down Marine Drive towards Chowpatty, cross the road near Taraporewala Aquarium, take the lane between Kaivalyadhama Yoga Centre and Savitribai Phule Ladies Hostel, (the lane is called Income Tax Lane), cross the railway overbridge at the southern end of Charni Road Station on the Western Railway, walk briskly on to my destination. Don’t try to drive down – you’ll go crazy negotiating your way – and besides a brisk walk on a hot and humid Mumbai evening will build up in you a voracious appetite – quite conducive, in fact sine qua non, for total enjoyment of, and to do full justice to, the delicious nourishing fare you are going to partake of in Khichdi Samrat. Besides, your march through the crowded gritty bustling streets will prepare you for the gastronomic adventure.

You’ll be surprised, but the first time I went to Khichdi Samrat, one Sunday evening, I didn’t have Khichdi [maybe because of my mental map associating Khichdi as convalescence-food, or maybe because “Dal Bati” was listed on the menu board as a Sunday special and I was curious to sample this dish which I had never tasted till that day]. Tasty wheat flour balls in scrumptious dal with plenty of pure ghee – it was indeed delicious and satiating.

There are ten varieties of Khichdi, ranging from the bland plain khichdi to the special dry fruit kichdi, and I have tried all of them, one on each visit, and I liked the Masala and Vrindavan Khichdis. Do embellish your khichdi with a papad of your choice. There is an impressive array of papads to choose from.

To my delight, I found the other dishes on the menu like the Methi Malai Mutter, Koftas, Kurmas and Paneer gravies very delicious too, and so is the excellent satisfying thali with a medley of dishes. So, if you go there in a group, don’t restrict yourself to Khichdi. And don’t forget to try different rotis and parathas including those made of maka [corn], bajra and the delicious stuffed versions.

Start off with a jal jeera, have chaas to accompany your meal, and end with a Gulab Jamun or Rabdi; or better still walk down to Bhaishankar Gaurishankar nearby to end your repast with some chilled soothingly-sweet rasagullas.

The next time you’re in the heart of Mumbai, do have a meal at Khichdi Samrat, and tell us all about it.

MIDNIGHT TREAT

It’s been a long long time since I’ve relished a bowl of “Green Chilli Ice Cream” but the zestful stimulating taste still lingers on my tongue. Never before had I enjoyed eating ice cream so much. It was indeed a unique and passionate eating experience. Let me tell you about it.

I love ice cream. A friend of mine told me that there is a place opposite the Chowpatty Sea Face in Mumbai India that serves “green chilli” ice cream. I didn’t believe him. I have savored myriad flavours of ice cream but “green chilli ice cream” seemed a bit far fetched. On questioning, my friend confessed that he had only heard about it, not eaten it himself.

The very concept of green chilli ice cream whetted my curiosity so much that at sunset I was standing in front of Bachelorr’s (that’s the spelling on the menu card) Ice Cream and Juice Stall, my appetite fully stimulated by a long brisk walk.

It was there on the menu card – Green Chilli Ice Cream. I ordered it and walked with the bowl to a lonely bench nearby to enjoy the eating experience in glorious solitude.

The ice cream looks a creamy pink (not chilli green as I had expected it to be). I close my eyes and smell the ice cream – a nice sweet milky fragrance, a bit fruity; certainly no trace of the piquant penetrating sting of chillies. With a tremor of trepidation I spoon a bit of the green chilli ice cream on my tongue.

My taste buds are smothered by a sweet mellifluous sensation as the cold creamy ice cream starts melting on my tongue. I am disappointed, feel conned – it seems it was just hype. This is run of the mill stuff. Or is it? Wait a moment. As the ice cream melts away I suddenly feel a sharp piercing fiery taste that sizzles my tongue, stings through my nose and penetrates my brain. My tongue is on fire and, like instant firefighting, I instinctively spoon a blob of ice cream onto my tongue. The cool ice cream quenches my burning tongue with its almost ambrosial taste but the moment it melts away I am zipped like a rocket with the sharp punch of the green chillies.

So that was the art of eating green chilli ice cream. Hot and cold. Scorch and quench. Sting and soothe. Contrasting sensations. Like Alternating Current. Sharp tangy kicks burning through the cool syrupy sweetness till your system is fully perked up. And a trace of the biting tangy flavour of the green chilli remains within me for a long long time as I walk away.

Green Chilli Ice Cream doesn’t satiate – it excites, stimulates, gives you a “kick”, zests you up. It’s a truly passionate delight. I searched for it everywhere in Pune, but couldn’t get it. So I’ll have to wait for my next trip to Mumbai to enjoy my favourite zesty ice cream again! Bachelorr’s has many other exciting and different flavors too, but I love Green Chilli.

Dear fellow Foodies, the next time you are in Mumbai, head for Chowpatty at midnight and end your delicious day relishing a bowl of green chilli ice cream. And let me know if you liked it.

VIKRAM KARVE

http://vwkarve.wordpress.com

http://karve.wordpress.com

Eating Out in Mumbai - Seafood in Koliwada

Fri, 06 Jul 2007 12:37:25 +0200

SEAFOOD IN KOLIWADA
By
VIKRAM KARVE

You must have noticed a dish called “Fish Koliwada” or “Prawn Koliwada” on the menu cards of many restaurants. Recipe books too feature “Koliwada” recipes, and I’ve observed a few eateries featuring “Koliwada” in their names. But have you gone to the one and only Sion-Koliwada (in Mumbai) from which these yummy seafood delicacies derive their names and actually tasted the genuine Koliwada style cuisine over there? No! You haven’t? Doesn’t matter. Come with me on a Foodie trail. I’ll take you on a gastronomical trip to Sion Koliwada in Mumbai and, together, let us sample and relish the authentic Koliwada seafood delights on offer.

To get there, just drive straight down Shahid Bhagat Singh Road from the Museum. Drive past Horniman Circle, Town Hall, Reserve Bank, GPO, Yellow gate, Dockyard Road Reay Road, Sewree and Wadala railway stations on the Harbour Line Stations. The road will keep changing its name – D’Mello, Barrister Nath Pai, RA Kidwai, Char Rasta – and when it ends at Sion, turn right before the flyover, drive past Shanmukhananda Hall, and when you reach a T-junction, in front of you will see Hazara Restaurant – our destination. Alternatively take the Harbour line train to GTB Nagar, ask around, walk through the hustle-bustle and cacophony, and then let your nose guide you to Koliwada and Hazara.

At the entrance to Hazara you will find heaps of marinated prawns and various types of fish of the season, like pomfret, rawas, surmai. You can have your seafood deep-fried in the huge kadhai of boiling oil or have it roasted on the coal grill or tandoor. You may see a few pieces of marinated chicken, but ignore them; at Koliwada you’re going to focus on seafood!

Every good eatery has a signature dish (unless it’s one of those ubiquitous run-of-the-mill eateries proliferating all over the place which serve such uninspiring pedestrian fare that they are certainly not worth visiting). You must “plan” your “eat” and know what to relish in a particular restaurant.

It’s comical to see people eating “Chinese” at Irani, Mughlai and pure vegetarian Gujju and Udipi Restaurants and vegetarian dishes at Baghdadi, Olympia and Bade Mian. I’ve almost split my sides seeing a guy trying to order a pizza at Mathura Dairy Farm when there are excellent pizzerias in the vicinity at Churchgate.

Whenever I go to a restaurant I make sure I eat the specialty cuisine of the place. If I don’t know, I look around to see what the regular patrons are savoring, and I ask someone knowledgeable, a connoisseur, or even a waiter!

The signature dish of Hazara is Prawns Koliwada. Legend has it that Prawns Koliwada was invented here. You order by weight, half a kilo for two is ample, and watch the prawns sizzle, crackle and dance in the hot oil. I love watching my food being made in front of me.

You go inside. You can either sit with the drinking types on the congested, crammed, smoky and noisy ground floor, but it’s best to sit comfortably in the “air conditioned” mezzanine floor where you can watch the goings on below while enjoying your food. The lip-smacking prawns are crisp, crunchy, scrumptious and zesty – truly exquisite! Once you have savored Prawn Koliwada at Hazara you'll appreciate the difference between authentic “Prawn Koliwada” and the stuff they serve you at various eateries.

Next, let’s have a roasted tandoori pomfret. It looks temptingly appetizing, and as expected, it’s excellent.

But the surprise piece de resistance is the succulent melt-in-the-mouth Rawas Koliwada. It tastes blissfully delicious. You close you eyes and let the generous piece of Rawas fish disintegrate, melt and dissolve on your tongue, and let yourself be transported to seventh heaven.

At Hazara, you eat only seafood – don’t make the mistake of ordering anything else unless you want to ruin your meal. And don’t be tempted to order a “quarter” of booze or a beer, which you will find many others doing. It would be sacrilege to dull your taste buds and “wash down” such magnificent ambrosial seafood delicacies, when you can mindfully savor each and every morsel.

Build up an appetite, and head for Hazara to enjoy exquisite incomparable authentic seafood, Koliwada style. And do let us know how you enjoyed it!

Happy eating!

VIKRAM KARVE

FOOD

Fri, 29 Jun 2007 11:47:40 +0200

FOOD

Food is a basic necessity of man, not just a mere necessity but a desire, and, probably, there is no greater love than the love of food.

I am an avid Foodie, and not only do I love and relish eating good food, but I am fond of all aspects of food – reading, writing, watching about food. So when I chanced upon an appetizing anthology, of writings on Food, in my library I was indeed enticed. Dear Reader, and Fellow Foodie, let me tell you about it.

Title: FOOD An Oxford Anthology
Edited by: BRIGID ALLEN
Published by: Oxford University Press (1994)
ISBN 0-19-212327-0

The brief introduction elucidates that “The chief objects of this anthology are to satisfy curiosity (about what and how people ate, what they felt about food, how they celebrated with it, and how it varied from country to country and region to region), and to provide both pleasure and literary reflection.” The anthology comprises pieces of prose and poetry which explore attitudes, emotional and social resonances connected with food.

The anthology comprises six parts titled – People, Foodstuffs and Cooking, Eating at Home and Abroad, Lavishness, Austerity, and Food and Emotions – and each past contains a number of interesting sections on a variety of topics ranging from Food and Character, Eating Habits, Recipes, Parties and Ceremonial Food to explorations between Food and various emotions like Dreams, fantasy, Distress, Happiness, Sensuality, Love, and Sex.

“Food is a profound subject and one, incidentally, about which no writer lies,” writes Iris Murdoch (p 20) in the featured extract of The Sea, The Sea, in the chapter on Eating Habits, and continues, “I wonder whence I derived my felicitous gastronomic intelligence.” Appetizing descriptions of food experienced by travelers all over the world, including on board ships, are featured in the section on Eating at Home and Abroad. The pieces on India (reminiscent of the Raj including pieces by VS Naipaul and EM Forster) make entertaining reading as do the recipes in poetry form.

The meat of the book is the section titled “Lavishness” comprising writings on Ceremonial Food, Parties, Greed, Excess – and lest you get carried away and indulge yourself too much there immediately follows the chapter on “Austerity” which extols the virtues of Simple Food, Diets and Dieting and goes on to kill your appetite with nauseating stomach-churning prose and poems on Unpleasant Food.

I enjoyed the chapter on Food and Emotions. Here is a poem on Food and Happiness “TO A POOR OLD WOMAN” (p 388):

munching a plum on
the street a paper bag
of them in her hand

They taste good to her
They taste good
to her. They taste
good to her.

And what can I say on the concluding section of the anthology titled “Food, Sensuality, Love, and Sex”? Well, Dear Reader, why don’t you read it for yourself?

The dust jacket, with a decorative illustration of a vegetable market on the cover, introduces the Editor, Brigid Allen, as a cookery writer and historian educated at Oxford and London Universities and indeed she has compiled an appetizing, droll and enjoyable collection of writing on Food. A good book on food – nourishing reading for foodies and bibliophiles alike.

VIKRAM KARVE

http://vwkarve.wordpress.com

TV and the Trencherman

Wed, 27 Jun 2007 15:03:13 +0200

TV and the Trencherman

Vikram Karve

I try to masquerade as a connoisseur of good food, a gourmet, but in actual fact I am somewhat of a trencherman – a down to earth foodie with a hearty appetite who loves eating simple authentic earthy food. That’s why I prefer to prowl the streets and peep into kitchens in perpetual search of the real wholesome tasty stuff rather than wine and dine in high-falutin restaurants serving gourmet cuisine.

Right now, it’s raining cats and dogs, and confined indoors in this back of beyond outskirt of Pune, I’ve just finished watching “Zaika India” – a foodie programme hosted by Vinod Dua on NDTV India. The very sight of the Delhi’s delicious street food – seekh and boti kababs, nihari, biryani, stew and korma at Karim’s, phirnee and habshi mithai, prince paan and a glimpse of Moti Mahal not only brought back mouthwatering memories but also gave me immense vicarious epicurean delight. Last week Vinod Dua foodwalked the streets of Mumbai, starting with the sampling of kababs, nihari, meats and sweets like the incomparable aflatoon and heavy duty malpua near Minara Masjid on Mohammed Ali Road and ending up with the inimitable green chilli ice cream at Bachellor’s opposite Chowpatty.

I really enjoy watching Zaika India and am looking forward to more with great expectations. I only wish Vinod Dua slows down a bit and delves more deeply into the food.

As of now, my favourite foodie TV programme is “The Foodie” on Times Now TV. For a year or so now, Kunal Vijayakar has kept us enthralled by his gastronomic adventures all over India, even exploring into the inferiors and the mofussil areas in search of our glorious culinary heritage. He shows us the food being cooked, which enhances the enjoyment and learning experience, but it is the expressions of genuine passion on his face, as he devours the freshly cooked delights, that leave the foodies hungering for more. His episodes on Lucknow, Udipi, Kolkata, Amritsar, Punjab, Mumbai, Hyderabad, Kurseong, Darjeeling, and the recent one on Pondicherry,were truly mouthwateringly memorable. The ‘Tea’ dishes of Kurseong, Kababs of Lucknow, Prawn Palmyra (tadgola?) of Pondicherry, and Butter Chicken and Fish Amritsari of Amritsar were unforgettable. I wonder when his gastronomic adventures are going to take him to Bihar, East UP, Varanasi, Kolhapur, Vidharbha, Orissa, Coastal Andhra and many other such places yet to be explored by The Foodie.

I enjoyed the Kerala and Mumbai episodes of the recently started “Secret Kitchen” by Bikramjit on CNN IBN and wait in eager anticipation for what’s going to come up in this interesting out of the ordinary programme.

“A Matter of Taste” by Vir Sanghvi, on Travel and Living, has got the royal touch. Fine dining in royal style though he did hit the streets of Delhi researching ‘Indian-Chinese’ cuisine.

I loved “Good Food” on NDTV by the vivacious and lively Seema Chandra who gave us a peep into high society and celebrity kitchens. She too seems to be an ardent foodie and her face lights up as she relishes food. As a Foodie hostess she rightly displays more interest in the eating, rather than the cooking, of the delicious dishes. I couldn’t catch up with this programme of late – have they taken it off or have the timings changed?

And of course I watch all the lip smacking food shows like Planet Food, Floyd’s India, Bordain, Taste of India by Padmalakshmi, Madhur Jaffrey's show et al on Travel and Living and BBC, and Mejwani and Khavaiyya on the Marathi channels. And of course I never miss the pioneering “Khana Khazana” by Sanjeev Kapoor.

I love watching foodie programmes on TV.

The greatest love is the love of food [even if it is eaten vicariously!]

VIKRAM KARVE

title-2510116

Sun, 24 Jun 2007 13:56:11 +0200