A lunch to remember!
Lunch at Bavdhan, Pune (India)
Here’s a lunch I bet you’d cherish – Be it an absolutely Indian meal with sevai upma, kothimbir vadi, vada-pau to begin with – popularly known as farsaans, these are starters that set the first course of the meal just right. Follow that with a Gujarati dal dhokli (an out-of-the-box lentil preparation with wheat strips dipped in daal; many call it an Indian pasta variation), chettinad chicken capturing signature flavours from down south , kolhapuri (white) mutton: a succulent red meat preparation in authentic mild Indian spices and cream, or an all in all Marathi thali that is a sumptuous treat in itself with - saars, bhajis, usals, salads, phulkas, rice and one sweet and home-grown paan as that something special to end the meal with... I come from a family of foodies, where whatever is prepared, is prepared straight from the heart.

For those of you who like the global flavours, I deligently cook up chicken roast, lasagne, khau suey, yakhni pulao… Add to that the various possibilities of stews, breads, tarts (sweet and savoury), muffinsvarious dips and I am sure you’d have a mouthful and unforgettable lunch to take back… I could combine and create a fusion of the Indian and international menu over a brunch for you. I would be happy to serve modest quantities of alcohol as in punches, wines, beer or cocktails

A little highlight: From my travels, including to my daughter in Ghana, I love to try out and source new condiments and flavours and processes, that I use especially in my continental preparations for that extra zing that we don’t get to try out here.

Why I like to host: My love for making food is only second to enjoying the meals at my place with different people and that’s what brings me here as a MealTango host. Where I thoroughly enjoy the preparation for a meal and a table, I equally look forward to unlimited conversations about food markets, condiments, cooking methods, food, writing, other cultures, how people live and think.
And what else besides dining with me: If you’re a music lover, how about we add some music to our time together. I have a vast collection of music and cal pull up just the right strings for your mood if I’d know your taste in music), an introduction to the dogs and perhaps one other guest i may invite from my side (family or friend), garden and curios, conversations - talking as well as listening.


Menu details
Welcome Drink
Kokum-kothimbir saar at room temp - The welcome drink, a ‘saar’ is a digestive and an appetizer, and uses the currently available fresh coriander with its juicy stalks, and the sour kokum straight from Konkan!

Starter/Appetizer
Kothimbir vadi - The kothimbir vadi is a steamed and then sautéed starter made with coriander, a little gourd, moong-dal rava and a bit of besan.
other - sevai upma, vada-pav to begin with popularly known as farsaans.

Entrée
Daal-dhokli with add ons on the side like ghee, boiled peanuts, sev

Side Dish
The ‘suran kaap’ is suran-yam steamed, that is then tava-fried with a few spices.

Accompaniment
The imli-date chutney has a sweet-sour tang and can be used with any starter. The carrot pickle is a sharp contrast, with its mustardy crunch. A mango pickle is served for those who prefer more spice.
My salad is beet chopped fine, with sprouts and yoghurt or lime as an optional add-on

Dessert
Rice kheer with palm jaggery and coconut - The desert is made from soaked and ground rice, boiled in milk with cardamom and nutmeg; palm-jaggery from Goa is the sweetener.

Beverage
Tea/coffee/hot chocolate/spiced buttermilk


Welcome Drink

Starter/Appetizer

Entrée

Dessert

Beverage


Welcome Drink
Kokum-kothimbir saar at room temp - The welcome drink, a ‘saar’ is a digestive and an appetizer, and uses the currently available fresh coriander with its juicy stalks, and the sour kokum straight from Konkan!

Starter/Appetizer
Kothimbir vadi - The kothimbir vadi is a steamed and then sautéed starter made with coriander, a little gourd, moong-dal rava and a bit of besan.
other - sevai upma, vada-pav to begin with popularly known as farsaans.

Entrée
Daal-dhokli with add ons on the side like ghee, boiled peanuts, sev

Side Dish
The ‘suran kaap’ is suran-yam steamed, that is then tava-fried with a few spices.

Accompaniment
The imli-date chutney has a sweet-sour tang and can be used with any starter. The carrot pickle is a sharp contrast, with its mustardy crunch. A mango pickle is served for those who prefer more spice.
My salad is beet chopped fine, with sprouts and yoghurt or lime as an optional add-on

Dessert
Rice kheer with palm jaggery and coconut - The desert is made from soaked and ground rice, boiled in milk with cardamom and nutmeg; palm-jaggery from Goa is the sweetener.

Beverage
Tea/coffee/hot chocolate/spiced buttermilk


Welcome Drink

Starter/Appetizer

Entrée

Dessert

Beverage


Review received by Gouri for this meal

Zahabbiya

Dec 04 2013

Gouri and her beautiful family are Great host. We had a good time talking about different cultural foods and shared alot of our ideas with each other. A beautiful Afternoon with great Mahrashtrian food. Her Baigan (Eggplant) dish was mind blowing.. I loved the mix of spices at the table. Thanks alot Gouri for the beautiful meal..


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Maharashtrian(Indian) 400
Continental(Eclectic & International) 400
Maharashtrian(Indian) 400
Continental(Eclectic & International) 400


or call +91-892-852-3737


General venue


About the host
Gouri  
Speaks:
English, Hindi, Marathi
Profession:
Writer and Counsellor
Age:
36 to 45
Can comfortably host 1-6 guests


Host verfications
verified
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Music, food, dogs and literature are some of the areas I enjoy writing and talking about. I recently spoke about the 'emerging psyche of Pune' at a public space.

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