Balava Dine & Dip Weekends with the Celebrity Chef Nilesh Limaye- Event Covered!

Courtyard by Marriott Chakan needs no introduction, located around 35 kms from Pune City, is the only class destination for business and family trip. One can enjoy lot of amenities including pool, games. Top it with scrumptious meal, may it be buffet breakfast at MoMo Cafe, or snack at MoMo 2 Go

Weekends can be fun with the Dip and Dine offer at a stealing cost of Rs. 800 plus taxes. Idea is to provide altogether different experience for all including in-house guests.

Wouldn't that be exciting to have a relaxing dip in the pool and then dine flavoursome dishes prepared by celebrity chef or even trying your hands on cooking with chef? I had a chance to experience cooking Modaks and Paneer Loncha with the chef in a 'big' kitchen. Below is the step by step pictures of modak making.

Dip and Dine this month is running AssalMarati Maharashtrian cuisines Balava menu which is specially curated and prepared in contemporary way by Chef Nilesh .Chef Nilesh Limaye has many feathers in his cap such as TV show host, Author & columnist, Restaurateur and Entrepreneur.

Following is the menu set for Maharashtrian cuisine. Amongst which speciality items will be served periodically apart from the regular buffet on only weekends!

Non Veg Starters::

Bomblaa

(crispy golden fried Bombay duck with chilli coleslaw and pav )

Ova cha Jhinga

(succulent prawns in aniseed and staranise blended rub)

Jhinga Koliwada

(crispy coated prawns with dry pomogranate in popular fisherfolk style of Mumbai)

Crumb fried crab claws

(coated with ‘rawa’ and spiked with mint and coriander crab claws)

Samudri khajana

( A platter of pomfret, prawns, crab and surmai in delicate malwani spices)

Kombdi che shashlik

(Succulent marinated chicken on skewers served with delicious red pumpkin dip)

Varhadi kombdi tikka

(Traditional green chilli chutney marinated chicken morsels)

Kolhapuri chicken lollypops

(chicken wings in kolhapuri spice mix coated with rice flour and golden fried)

Tangdi cha gho

(mix of fresh coastal curry paste coated chicken drumsticks)

Rangda Mutton Salli

(Skewered green peppercorn spiced lamb with red onion and peppers with a zesty garlic yogurt sauce)

Rimjhiim seekh kebab

(classic lamb mince kebab with special Aurangabadi style spices).

Vegetarian Starters::

Chakka jaam

(soft cheese kebabs with fried green chilies and roasted cumin)

Mumbai Bruschetta

(Traditional Mumbai pav bhaji served on masala toast)

Corn Club kebab

(Corn mince mixed with spices and sesame and cooked on chargrilled with lemony zing)

Bhendi Sholapuri

(Tangy and crispy ladyfinger delicacy)

Kothimbir ani methi wadi

(Coriander and fenugreek patty pan fried)

Sabudana wada lollypop

(typical sago croquets served with house special cucumber and banana salsa)

Akola Mirchi wada

(bhavnagri mirch stuffed with crispy potato and chargrilled with besan)

Batatyatle Pohe

(savoury puffed rice stuffed with jacket potatoes and cheese grilled)

Misal Pav

Mains::

Paneer Ajanta

(Soft cheese grilled in tandoor & tossed in tomato sauce gravy with typical spice mix from Marathwada)

Vegetable Kolhapuri

(Spicy coconut flavored vegetable preparation traditional from Kolhapur)

Kaju Tondli

(a unique mix of fresh gherkins and fresh cashews a speciality from Ratnagiri)

Amchoori Bhindee

(Okra packed with a tangy mélange of mango powder and freshly roasted spices, stir‐fried with kadai masala)

Dahi Samosa Kadhi

(Traditional yoghurt based curry with patti samosas made with peas)

Dalimbi kauswe

(Traditional bitter bean curry with variety of toppings like burnt garlic, sevai noodles, chopped green chilies and brown onion)

Prawns Whathul

(East Indian prawn preparation in bottle masala)

Alibaug Fish Curry

(Seasonal fish cooked in black masala and coconut based curry)

Jingha Jalpari

(Prawns tossed in creamy onion tomato gravy)

Chicken Kurma

(Simple coastal Indian home‐style, chicken curry)

Chicken Spice Roast

(Wartime roast chicken served in sankeshwari chili and cinnamon spice gravy)

Lavni chicken

(Saffron scented chicken gravy in colorful blend of spinach, coriander and tomatoes)

Salli Boti Jardaloo

(Tender pieces of curried lamb, garnished with dry apricots and straw potatoes from the parsi kitchens)

Lai Bhaari Boti Fry

(Succulent morsels of lamb cooked in a rich coconut curry)

Sikandari Rann

(Leg of young lamb marinated with Indian spices and char grilled)

Maharashtrian Biryani

(A classic combination of aromatic Indrayani rice with meat or vegetables cooked on ‘Dum’ with saffron, cardamom and mint, served with Raita, Mutton, Chicken or Vegetable)

Side Orders

Gavraan Bhakrya, chapatti etc

Rice varieties::

*Dahi Bhaat

*Gurgutya Bhaat

*Cheesy Moong khichadi

*Masale Bhaat

Sweet Endings::

Rawa badaam Kheer

(saffron chilled semolina and almond pudding)

Olya naralachi shikran

(tender coconut and banana stew)
Kesari halwa

Jilebi Basundi

(reduced milk and sweetened gram flour fritters with pistachios)

Naraangi Puranpoli

(jaggery and chana dal pancakes tossed with orange sauce and vanilla Icecream)

Diwani Mastani

(a super sundae of rose petal Ice cream, fruit squash and dry fruits with basil seeds)

Modaks.

Loved the idea of chef adding his twist to the authentic recipes.

Not to be missed is Misal Pav, something I couldn't resist second serving. Very appetizing and authentic with a twist of fried onions and Kurdai to give it the crunch instead of farsan. Perhaps, one of the best I had in Pune.

 Plan a long weekend with friends or family for some leisure time. Not to be missed for making memories. Thank you FoodProwl for this opportunity! :)