Blue Nile


 Some 10 years back when people wanted to have good non vegetarian food, Blue Nile would be the most sought after place in Pune. The city’s radius was 20 km then and Blue Nile was located in the center of Pune, approximately 2 KMS from Railway Station.

Very near to AFMC, this place had been and is still a famous adda for the young, talented, emerging doctors and surgeons of the nation.

The city has expanded by leaps and bounds and many new restaurants have emerged. Kudos to Blue Nile who is still giving a good competition to all food joints around the corner.

They have recently gone through major renovation. It looks like an Old Haveli from outside and makes you feel like you are eating in a good old Government Guest House.
This place is not expensive at all .You can enjoy chicken and mutton Biryanis, Kebabs, Curries and chicken lollipop at reasonable rates. Good place for college going crowd to hang around and people who want to party with friends and colleagues without making a big whole in their pocket.

However, what I wonder is why they changed their Brand color from Blue to Red. Maybe Coca-Cola is there sponsor that’s why?

I will not recommend this place for those who want to impress their girlfriend or fiancée with a lavish and luxury lunch/dinner.

This place is only for true foodie who wants to enjoy some authentic “dhabba-hatel” style quality food.

Report Card:
Stars out of *****
Value for Money
Overall Rating

Prawns Masala Fry

500 grams tiger prawns
1 big onion chopped finely
5 big tomatoes chopped
1 whole garlic peeled and crushed
1 inch ginger crushed
1 tsp cumin seeds
1 tsp mustard seeds
3 tbsp mustard oil
1 tsp turmeric powder
Salt to taste
Juice of 2 limes
20-25 curry leaves

To prepare:
Marinate prawns in ½ tsp turmeric powder, ½ tsp salt and juice of 1 lime for 2 hours
Heat 1 tbsp mustard oil till smoking point. Cool down and shallow fry the prawns in small batches.
Heat 2 tbsp oil in the same pan. Add mustard seeds, cumin seeds and curry leaves. Add onion, ginger garlic paste and cook till onion turns brown.
Add chopped tomatoes, ½ tsp turmeric powder and cook till tomatoes are cooked properly.
Add salt to taste , prawns and mix well.
Cook for 2 minutes and turn off the gas.
Finally, squeeze 1 lemon and relish with roti or rice.

Diet Chivda For Munching


3 cups poha
2tbsp oil
1/2 cup peanuts
15-20 curry leaves
2 green chili broken
1 tsp salt crushed finely


Heat poha in microwave on high power for 2minutes mixing it gently with a fork after 1 minute.
Heat oil in a pan. Once hot, add curry leaves and green chilies.
Add peanuts and fry till turns dark pink.
Add the tadka to crispy poha out from microwave andm ix gently


You can fry cashew nuts, raisins and add it to Poha.
You can also soak channa daal for 3-4 hours and fry and add it to poha
You can also crush sugar and add it the mixture to make it sweet and salty.

Russian Sandwich

For the filling:

2 boiled eggs chopped finely
2 boiled potatoes, peeled and chopped finely
1 carrot peeled and grated
1/4th cup cabbage chopped finely
1/2 cup curd
1 tbsp mayonnaise
1/4th tsp mustard paste
1 tsp sugar
1/4th tsp black pepper powder
1 apple peeled and chopped finely

Mix Everything well.

Take brown bread slices. Cut the edges. Take 1 tbsp of russian salad and spread evenly between two bread pieces.
Cut diagonally to divide into two triangles.

Chickpea Carrot Salad


1 cup chickpea soaked overnight
1 small onion chopped
2 tbsp curd
1/2 lime juice
1 small carrot grated
1 tsp ghee
ping of mustard seeds, cumin seeds and fennel seeds

To prepare:

Cook chickpea in pressure cooker for 30 minutes on medium flame with 1 tsp salt.
Strain and put in a salad bowl.
Add grated carrot,chopped onion,curd and lime juice.
Heat 1/2 tsp ghee in a tadka pan.
Add mustard seed, cumin seeds and fennel seeds.
Add the same to the salad bowl. Mix well.
You can additional put some chopped coriander and mint leaves(Optional)

Bounty Sizzlers

Bounty Sizzler's is located at Kalyani Nagar and offers the best sizzlers in the city of Pune. All the sizzlers served whether vegetarian or non vegetarian is done very aesthetically. If you are not much hungry or have a less appetite, you can go for kids sizzler. If you are very hungry and have large appetite , go for large exotica sizzlers. You can otherwise go for the normal sizzler.

I found the place small but tastefully done. This restaurant serves some amazing Chinese dishes also like the chicken fingers served with coleslaw dip, fish fingers & prawn pepper fry. The Chicken Fried Rice is simply delicious. The portions they serve here is very much filling. 

Service is moderate and could be improved. You will not get choice of your sauce to select from to spread on your sizzler plate. The choice is vegetarian sizzler is limited as compared to the choice of non vegetarian sizzlers.If you are visiting on Friday Evening, you might have to wait for some time to get a seat. If your group is large, don't forget to reserve your seat before you visit.

Kulfi's at Bountys is a must at the end of your meal. They have about 7 to 8 different flavours of authentic kulfis to choose from. The sitaphal kulfi is seasonal and scrumptious.

Report Card:
Stars out of * * * * *
* * * *
Value for money
* * *
* *
* * 
Overall Rating
* * *

Carrot and Potato Soup


2 carrots peeled and chopped roughly into medium size cubes
2 small potatoes peeled and chopped into medium size cubes
1 tsp butter
salt and pepper to taste
1 small onion finely chopped
2-3 garlic chopped

To prepare:

Boil carrots and potatoes in hot boiling water until its soft.
Strain and keep aside.
Heat butter in a pan. Add onions and chopped garlic. Toss till it turns pink.
Add carrots and potatoes.
Toss for 4-5 minutes.
Add it to blender along with 1/2 cup water and blend to a smooth paste.
Add it back to the pot.
Add 2 cups of water.
Add salt and pepper to taste and bring it to boil.
You can also strain the soup if you want a clear soup.

Green Peas Soup


1 cup green peas
1 small onion chopped
salt and pepper to taste
1 tsp butter

To prepare:

Boil green peas for 5 minutes in hot boiling water.
Strain and keep aside.
Heat butter in a deep pan.
Add chopped onions. Toss for 2 minutes on medium flame.
Add green peas and cook for 2 more minutes.
Grind onions and peas in a blender.Add it back to the pot.
Add 2 cups of water and bring it to boil.
Add salt and pepper to taste. Reduce the soup till desired consistency.
Add cornflour for additional thickness(optional)