Adhi Potoba

Following my wedding on my last trip, I decided to take my firang wife to a city that offers a little more of the India that is promised in travel books than what Pune can offer. And after an impromptu flight to Jaipur, we settled in a generic hotel, the name of which escapes me at the moment. It was a quaint little place and by quaint I mean management had absolutely no interest in managing the it. It was the kind that makes your local lodge look like a 5 star hotel. The restaurant part of the hotel consisted of 7 tables haphazardly huddled into a room attached to a kitchen. The food however was spectacular. They had some pretty good pakoras, the likes of which I have never had before. Their cauliflower pakoras were especially memorable. My most memorable moment in said restaurant, however, was when I asked for some sugar to go with my coffee. I discovered some ants in my sugar and summoned the waiter immediately. As I referred him the ants in my sugar he gave me a look that suggest...

One of my fondest memories of Pune during the monsoons was driving to the top of Sinhagad on a rainy day. Usually, the rain would clear by the time you reached the fort only to be replaced by thick fog. Quite the romantic destination for young couples still living with their parents. The other attraction at Sinhagad are the hot bhajjias and taak (fresh buttermilk in earthen pots) made by people living is small huts at the base of the fort . For some reason this combination seems extremely delicious at the pinnacle (not to be confused with Pinnacle at Chandani Chowk) then it does at sea level.

Bhajjias are one of the most popular snacks in Pune and a must 4:00 p.m. Especially with your Kinetic parked under a Gulmohar , a 'cutting' chai and a cream roll. Besides they're extremely easy to make. Here’s what you need. 1 Potato, sliced. 1 cup besan (chick pea flour) 1 cup Water ½ tsp cumin powder ½ tsp chilli powder ½ tsp turmeric powder Pinch of baking soda Salt to taste. Oi...