The pub culture is not new to Pune now. Pubs are coming up with various unique concepts to attract people around the city. New concepts in pub and their food attracts young crowd and allows footfalls to increase in pubs.
Recently, I was called for a tasting at Pandora gastronomy and bar which has unique ambiance and food delicacies to offer.
Chef Vikrant Naidu is the brain behind unique menu at Pandora
They had very small place to be called has ambiance which they re-decorated to make it elegant and beautiful.
Inside AC seating with nicely arranged tables around the bar. They also have an outside seating available where you can sit under the shades of big umbrellas and enjoy weather while sipping on your drinks.
Pandora offers wide range of cuisines with all the uniqueness chef has put in to keep the spirit alive.
The Five Minutes Gastronomy:
It had 2 dishes to offer viz. Tuna Bhel and Masala chicken liver pate. These dishes were on the table within 5 minutes of as soon as everyone agreed to start the tasting session.
As no one was interested in having a veg Bhel, chef brought in the Tuna Bhel instead of citrus Bhel. This was the unique alteration of Indian street food. Puffed rice and Tuna marinated in typical tamarind and green chutneys. This unusual dish was liked by everyone.
Masala chicken liver pate was another unusual and fancy gastronomy dish from Pandora. It was served with pineapple chutney and 3 cumin toast. It was soft and tasted sweet and went well with the chutney served.
After the magic of five minutes gastronomy we were served with two soups viz. Murgh Dakhni Shorba and Tamatar Dhaniya Shorba.
Murgh Dakhni Shorba was the country broth with small chunks of chicken. It was a bit spicy but believe me, you cannot leave it until the bowl is empty.
Tamatar Dhaniya Shorba was another lovely delicacy which Pandora offers. Made in pure ghee this soup is heaven for vegetarians. It was served piping hot and was tangy to taste, which was obvious.
Both soups were good to relish on a cold winter night.
GNOCCHI SALT PEPPER:
This was one of the best dish they offer. Stir fried fluffy potatoes tossed in mixed peppers. It had crunchy golden outside and fluffy softness inside. I bet you will ask for this delicious dish again and again.
ALOO KACHALOO POPPERS:
The combination of potato and sweet potato aranchini with roasted garlic and chilly chutney was on hell of a dish to relish on. If you love potatoes, this is for you. It tasted good and had an eye-catching appearance.
CRUSTY PUNERI MISAL:
This dish was inspired from the bunny chow which is a south African dish. The bun was topped with farsan and had missal tarri. Tarri was spicy as it should be. Cheese fondue on top of misal was fancy yet the tastiest thing which can be on it. I loved this combination and yes, misal did tasted scrumptious with cheese on it.
KAFFIR LIME CHICKEN TIKKA:
This dish was a sheer disappointment for everyone. It was very high on kaffir lime and the pineapple chutney really did not go well with the dish.
HOT BEAN PRAWN ROCKS:
This had king prawns tossed in red chilli and sprinkled with a powered sriracha aioli. This was deliciously made crunchy outside and had no smell of prawns which shows the level of accuracy chef had in making of this dish.
Spicy chicken mince coated with egg and wrapped in thin bread was served with sambal oelek, peanut sauce and pickled veggies. Chicken was perfectly spiced and flavorful while bread was savory.
Broccoli Corn & Cheddar dim sum were served on table in a square shaped wooden container. These dim sums were a good to go dish at Pandora.
Sri Lankan curry veg, stir-fried chettinad veg, Saffron & Prawns risotto were the dishes available in mains.
Sri lankan curry was spicy and hot and rich in coconut, the way it should be. It was served with cabbage and coconut rice. This is highly recommended dish if you ever come to Pandora.
Stir-fried chettinad veg was my favorite among the mains which had right amount of spices and was served with Malabari paranthas.
Saffron & Prawns risotto did not live up-to the expectations of people around. Prawns were cooked properly and had right amount of saffron. I personally did not like the dish much.
Chef had put his heart and soul in creating the fine art with dessert. Phirni parfait, gajar halwa boreks and chocolate and caramel molleaux were the desserts on the table.
Phirni parfait was given the smoky feel. It was topped with rose caviars, rose petals and fresh fruits were submerged in it. It emitted beauty while sitting in the martini glass.
Gajar halwa boreks were equally good in taste and looked eye soothing. Chocolate and caramel molleaux looked so lovely in the aesthetic dish. It was finished as soon as it arrived on the table.