I was more than happy to visit and experience the place. Located on the third floor, Dalchini is easy to find. Climbing the stairs is a good idea and when you reach, open the big door to enter the world of culinary diversity. The menu is curated wisely with almost all local specialities from different regions around the country.
Address:
3rd Floor, Above Burger King, Ravat Furniture, Paud Road, Kothrud, Pune
Currently, apart from the regular menu, Dalchini also has the special Summer Menu which is designed using ingredients as prescribed in Ayurveda. Dishes here are easily digestive and maintain the pitta balance which helps us keep cool. Summer beverages - Rooh Afza, Panha, Khus Sharbat are nostalgic and close to my heart and goes well with chhoti si bhookh or small bites like Kosumalli, Kairichi Vaatli Daal. Mains have Kaddu ki sabzi, Batata-Parwal chi Bhaji and since summers are more related to mangoes, so, many of the dishes like Manju Aunty cha Kairi bhaat or aam served with ice-cream are fully loaded with mangoes.
From the regular menu, I tried summer special and chennai's favourite Neer Mor, which was flavourful, healthy and delicious. South Indian styled spiced buttermilk mix of flavourful spices like curry leaves, ginger powder, cardamom and bit jaggery. Bit sweet and salty. Loved it. Must try!
Next was Kairi Panha, a tangy beverage made with raw mango and flavoured with cardamom and saffron. Very very healthy. Kairi Panha comes from Maharashtra but is famous everywhere. Awesome!
Punjabiya Di Shaan, Lassi and that too if it is Gud Ki. Yes, my third and last summer beverage was Gud Ki Lassi and I tried it for the first time and loved it. Thick, Creamy Lassi was sweetened with jaggery which has multiple health benefits. Must Try!
Salads had Kairichi Vatli Daal and Kosumalli. Both are lentil based. Prior is speciality in Maharashtra while later comes from Tamil Nadu. Kairichi Vatli Daal is soaked and grated chana dal with added raw mango and spices. It is tangy and full of nutrition. Kosumalli or carrot and cucumber salad with soaked moong dal, is a traditional chettinad dish prepared on festivals. It had crunch and was spicy. Loved it!
Who doesn't love potatoes? And that too when roasted in ghee. Next dish was Kundapur Aloo Ghee Roast. That aroma, though, would quickly grab your attention. Crisp roasted potatoes in ghee and sauteed in spices and plated in banana leaf is the most simple yet delectable dish. The hero of the dish is the Kundapur masala which is medium spiced and me simply loved it. Highly Recommended!
Palak Papdi Chaat, directly from the streets of Lucknow. I am a chaat-lover, be it any type. Palak patta or papdi chaat, deep fried palak (spinach) leaves topped with potatoes and chutney. Slightly khatta meetha, teekha and this is what you want for a perfect appetizer. Highly Recommended!
Kothimbir Vadi was melt in mouth. Served with curd and its taste was perfect. It had fragile texture and the spicy after taste was awesome! Highly Recommended!
With so many amazing dishes served, I was really eager waiting for the next and woah! again a surprise. Achar aur Cheese ka Paneer, yes! Paneer or cottage cheese sandwiched with tangy cheese and pickle filling. Addictive and filling dish. Highly Recommended!
Main course had something magical too....
Chanar Dalna from Bengal
Hyderabadi Mirchi Salan from Hyderabad
Sev Tomato nu Shak from Rajasthan
24 Ghante ki Daal from Punjab.
If you are a spicy food lover like me, go for fiery Mirchi ka Salan with green chillies in scrumptious spicy gravy. For sweet, spicy, and tangy taste, go ahead with Sev Tomato nu shaak. It will not disappoint you. The sev was garnished just before serving so was bit crunchy and soggy. Loved it! Signature Bengali dish, Chanar Dalna is a fresh paneer preparation. Balls of paneer and potato with spices are dunked in smooth, silk, bit sweet gravy. Very nicely made. 24 Ghante ki Dal or Dal Makhani was the clear winner. The pulses used are soaked for 24 hours, thus, making the smooth makhani gravy. Amazing a must must try! All the curries were served with the nicely made flaky Malabari Paronthas.
That's the uniqueness about Dalchini, you pick anything from the menu and it will certainly taste good. All the curries served were made keeping in mind the authenticity.
For the desserts, Serradura and Kulfi Falooda. Serradura is the known recipe from Goa, which shows the layers of deadly combo of whipped cream and crumbled marie biscuits. It was crunchy, yet perfectly sweet. It looks like pudding and tastes heavenly. Falooda was good, nothing exceptional. I would give it a miss.
3rd Floor, Above Burger King, Ravat Furniture, Paud Road, Kothrud, Pune
Currently, apart from the regular menu, Dalchini also has the special Summer Menu which is designed using ingredients as prescribed in Ayurveda. Dishes here are easily digestive and maintain the pitta balance which helps us keep cool. Summer beverages - Rooh Afza, Panha, Khus Sharbat are nostalgic and close to my heart and goes well with chhoti si bhookh or small bites like Kosumalli, Kairichi Vaatli Daal. Mains have Kaddu ki sabzi, Batata-Parwal chi Bhaji and since summers are more related to mangoes, so, many of the dishes like Manju Aunty cha Kairi bhaat or aam served with ice-cream are fully loaded with mangoes.
From the regular menu, I tried summer special and chennai's favourite Neer Mor, which was flavourful, healthy and delicious. South Indian styled spiced buttermilk mix of flavourful spices like curry leaves, ginger powder, cardamom and bit jaggery. Bit sweet and salty. Loved it. Must try!
Next was Kairi Panha, a tangy beverage made with raw mango and flavoured with cardamom and saffron. Very very healthy. Kairi Panha comes from Maharashtra but is famous everywhere. Awesome!
Punjabiya Di Shaan, Lassi and that too if it is Gud Ki. Yes, my third and last summer beverage was Gud Ki Lassi and I tried it for the first time and loved it. Thick, Creamy Lassi was sweetened with jaggery which has multiple health benefits. Must Try!
Salads had Kairichi Vatli Daal and Kosumalli. Both are lentil based. Prior is speciality in Maharashtra while later comes from Tamil Nadu. Kairichi Vatli Daal is soaked and grated chana dal with added raw mango and spices. It is tangy and full of nutrition. Kosumalli or carrot and cucumber salad with soaked moong dal, is a traditional chettinad dish prepared on festivals. It had crunch and was spicy. Loved it!
Who doesn't love potatoes? And that too when roasted in ghee. Next dish was Kundapur Aloo Ghee Roast. That aroma, though, would quickly grab your attention. Crisp roasted potatoes in ghee and sauteed in spices and plated in banana leaf is the most simple yet delectable dish. The hero of the dish is the Kundapur masala which is medium spiced and me simply loved it. Highly Recommended!
Palak Papdi Chaat, directly from the streets of Lucknow. I am a chaat-lover, be it any type. Palak patta or papdi chaat, deep fried palak (spinach) leaves topped with potatoes and chutney. Slightly khatta meetha, teekha and this is what you want for a perfect appetizer. Highly Recommended!
Kothimbir Vadi was melt in mouth. Served with curd and its taste was perfect. It had fragile texture and the spicy after taste was awesome! Highly Recommended!
With so many amazing dishes served, I was really eager waiting for the next and woah! again a surprise. Achar aur Cheese ka Paneer, yes! Paneer or cottage cheese sandwiched with tangy cheese and pickle filling. Addictive and filling dish. Highly Recommended!
Main course had something magical too....
Chanar Dalna from Bengal
Hyderabadi Mirchi Salan from Hyderabad
Sev Tomato nu Shak from Rajasthan
24 Ghante ki Daal from Punjab.
If you are a spicy food lover like me, go for fiery Mirchi ka Salan with green chillies in scrumptious spicy gravy. For sweet, spicy, and tangy taste, go ahead with Sev Tomato nu shaak. It will not disappoint you. The sev was garnished just before serving so was bit crunchy and soggy. Loved it! Signature Bengali dish, Chanar Dalna is a fresh paneer preparation. Balls of paneer and potato with spices are dunked in smooth, silk, bit sweet gravy. Very nicely made. 24 Ghante ki Dal or Dal Makhani was the clear winner. The pulses used are soaked for 24 hours, thus, making the smooth makhani gravy. Amazing a must must try! All the curries were served with the nicely made flaky Malabari Paronthas.
That's the uniqueness about Dalchini, you pick anything from the menu and it will certainly taste good. All the curries served were made keeping in mind the authenticity.
For the desserts, Serradura and Kulfi Falooda. Serradura is the known recipe from Goa, which shows the layers of deadly combo of whipped cream and crumbled marie biscuits. It was crunchy, yet perfectly sweet. It looks like pudding and tastes heavenly. Falooda was good, nothing exceptional. I would give it a miss.
Overall, a wonderful place with the value for money. Portion sizes are in equation with the pricing. Do not forget to give them a try! Enjoy the photos by then! :)
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