1 month agoby rathinasankariHave been spending the last two days in this Cosy place with warm vibes in Gholvad near Mumbai. A space away from the cacophony amidst nature, greenery clean air called Masters Courtyard. Run by a Parsi couple Master Porus and his wife it's an absolute heaven. Do you know Gholvad is the chikoo bowl of India? What have you been doing this Diwali?
1 month agoby rathinasankariA walk through more than 40 years old, 100 acres chikoo plantation in the chikoo bowl of India Gholvad. It's is here that a chikoo sapling was first planted in India by an Irani who got it from South America. The kids got an introduction to the growth cycle of the fruit. Many ripened chikoos lay strewn on the ground fermenting. There were mushrooms and too to give us company.
Have you been to Gholvad?
4 weeks agoby rathinasankariHave you ever tried a wine made from chikoo?
I was surprised to find a chikoo wine in the menu card of the restaurants peppered around Gholvad, Palghar.
Fruzantte a sparkling wine is produced by Hill Zill wines and priced at Rs.255 a bottle. It was launched in December 2016.
It's the first time that a brand has managed to make wine from the sapota or chikoo.
Have you encountered any such innovative ideas in your travels?
2 weeks agoby rathinasankariEvery city has its own character. Lisbon the city of seven hills is defined by life in its narrow steep cobbled lanes, little balconies, taverns, fado bars and cafes.
2 weeks agoby rathinasankariClothes hanging outside homes is so ubiquitous in Lisbon !!! Walk around the old neighborhoods of Lisbon and you are sure to bump into these sights
2 weeks agoby rathinasankariMy Sydney rock oysters story published in Prestige Singapore. ❤️ the spread
3 days agoby rathinasankariTea is that comfort drink that spreads warmth on a chilly or rainy day. A drink that one can enjoy any time of the day.
When you are tucked under the blanket with a book or enjoying your cuppa with your friends. For many their day doesn’t start without their chai ☕️ It gives them the energy for the day some say.
While purists talk about its health benefits and the need to drink without milk or sugar I prefer mine with milk, sugar and the much desired crushed ginger.
A tinge of cardamom takes the masala chai to another level.
How do u like yours? Have you ever tried the amruttulya (equivalent to nectar) chai that u get in little shops across Pune?
Piping hot these masala chai elevate and levitate you
2 days agoby rathinasankariThere are some days when you want sometime for yourself. Take a break from the daily grind, monotony and find some me time. So yesterday’s lunch was at one of the branches of Maratha Samrat specialising in Kolhapuri Here is one of their chicken thalis which is served with bajra bhakri ( pearl millet bread) or the wheat Chappati. There is chicken curry, chicken fry, minced chicken, tambda rassa, pandhra rassa and not to forget the sol kadhi.
You also have the fish and mutton thali to choose apart from other non veg ala carte dishes. I decided to take a break from the kitchen this weekend. How was your weekend?
1 day agoby rathinasankariThe Parsis can break an egg on anything and everything. Such is their fascination towards it that it is added to even okra ( ladies finger) potatoes. Here u can see eggs on okra and fish.
The Parsi or Zoroastrians came to India around the 8th century to escape the Muslim invasion. Now they are found in pockets around India like Gujarat, Mumbai, Pune.
This was for lunch that was served by one Mr. Firdauz a Parsi during my stay at Saffron Stays in Gholvad. The property belongs to Master Porus who is a Parsi architect.
You can read My Pune Parsi food story published in Forbes. Link in bio
1 hour agoby rathinasankariAny idea what is this dish? Any guesses?
It’s the octopus fresh with peppers, tomatoes and dressed with salt, pepper and olive oil. The meat wasn’t cooked much it was quite raw when I had it in Portugal.
Surprisingly I liked it despite the fact that I’m a sucker for not well done meat. It was tender and juicy. I had expected it to be chewy.
Travel introduces u to exotic and unique eating culture across the globe. It pushes you to get out of your comfort zone.
What has been your unusual eating experiences?