#punefoodblogger

MOST RECENT

BELGIAN HOT CHOCOLATE
Nothing can get better on a winter night when this glass full of happiness is in your hand! Perfect hot chocolate one can have in the city! .
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Where? @creaminal.treats , baner
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To know more about my food journey, follow @tastefulpune .
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#hotchocolate #sweet #hot #winter #chocolate #love #tasty #tastypune #food #foodie #foodlover #foodporn #trending #recent #insta #instamood #mood #punefoodblogger

My tonight's Platter for TWO...
The Father n Son duo, On thursday today were not together since morning, But Mann came with me in the evening... We started with 2 starters... MURG MUSHTANDAA...
That's my kind of Murg Tandoori - Bigger, Richer, Spicier, Long Marinated chicken tandoori. Chicken Cut, Cleaned, Deeply cut, Dry rubbed then Ginger Garlic treated then Long Marinated.

MAKAI BUTTER FRY...
A Sweet corn chakhana, In which Sweet Corn is Tawa tossed with hand grounded masalas in butter and served with Long Cut Tandoori Salad.

Mann was eager for the mains... He's more hungry now from before as I served ourselves with half Tandoori Murga which ate the corn with us in our bigg tummies, Lol... THE MAINS... PINDI WALE CHOLEY...
This popular channa masala from originating from Rawalpindi Pak, Is a perfect typo dish to make spicy Kabuli chanas... Spicy, Dark and Eatsome... He he he

PUNJABI DAL MAKHANI...
My home recipie, We make Dal Makhani by mixing 4 or 5 dals. Simmering overnight in ginger n garlic, Then tadkofy with fresh malai and butter, Simply irresistible. Aaaaaahsome!

SUBZI BHOONA PUNJABI...
Gave subzi bhuna, A Palak teist this time. In main tadka, I added freshly blanched - Grinder treated palak. This gave the dish a definite dark green veggie punch like Hyderabadi Subzi... MURGA MULTANI...
A gravy dish with richness of Onion Barista, My style. Long marinated chicken chunks slowly Karahi tossed in Pre-made Barista masala, Spicy, Creamy and finger licking tasty... TANGDI DI BIRYANI...
Tandoori Tangdi's, Butter tossed with dry masalas then cooked in Medium Grain Dawat basmati rice, In Chicken stock and khada masalas. The visual may make you drool, lol.

I hope, My made recepies are also to admire because I usually twist the old ones. My taste buds talk to me.

Love n regards from #bhukkadsardar
#sunnybhajee
Chef Sunny Bhajee

#bestfood #punekar #pcmckar #bestlocalfood #punjabifood #punefoodblogger #punefoodie #desifood #punekar #punefood #foodpic #foodlove #friedfood #foodtalkindia #foodlover #foodporn #foodgasm #khaopune #desitreat #pune #punetimes #indiancooking #punefoodbloggers #foodbossindia #northindianfood #thepunefoodie

My tonight's Platter for TWO...
The Father n Son duo, On thursday today were not together since morning, But Mann came with me in the evening... We started with 2 starters... MURG MUSHTANDAA...
That's my kind of Murg Tandoori - Bigger, Richer, Spicier, Long Marinated chicken tandoori. Chicken Cut, Cleaned, Deeply cut, Dry rubbed then Ginger Garlic treated then Long Marinated.

MAKAI BUTTER FRY...
A Sweet corn chakhana, In which Sweet Corn is Tawa tossed with hand grounded masalas in butter and served with Long Cut Tandoori Salad.

Mann was eager for the mains... He's more hungry now from before as I served ourselves with half Tandoori Murga which ate the corn with us in our bigg tummies, Lol... THE MAINS... PINDI WALE CHOLEY...
This popular channa masala from originating from Rawalpindi Pak, Is a perfect typo dish to make spicy Kabuli chanas... Spicy, Dark and Eatsome... He he he

PUNJABI DAL MAKHANI...
My home recipie, We make Dal Makhani by mixing 4 or 5 dals. Simmering overnight in ginger n garlic, Then tadkofy with fresh malai and butter, Simply irresistible. Aaaaaahsome!

SUBZI BHOONA PUNJABI...
Gave subzi bhuna, A Palak teist this time. In main tadka, I added freshly blanched - Grinder treated palak. This gave the dish a definite dark green veggie punch like Hyderabadi Subzi... MURGA MULTANI...
A gravy dish with richness of Onion Barista, My style. Long marinated chicken chunks slowly Karahi tossed in Pre-made Barista masala, Spicy, Creamy and finger licking tasty... TANGDI DI BIRYANI...
Tandoori Tangdi's, Butter tossed with dry masalas then cooked in Medium Grain Dawat basmati rice, In Chicken stock and khada masalas. The visual may make you drool, lol.

I hope, My made recepies are also to admire because I usually twist the old ones. My taste buds talk to me.

Love n regards from #bhukkadsardar
#sunnybhajee
Chef Sunny Bhajee

#bestfood #punekar #pcmckar #bestlocalfood #punjabifood #punefoodblogger #punefoodie #desifood #punekar #punefood #foodpic #foodlove #friedfood #foodtalkindia #foodlover #foodporn #foodgasm #khaopune #desitreat #pune #punetimes #indiancooking #punefoodbloggers #foodbossindia #northindianfood #thepunefoodie

My tonight's Platter for TWO...
The Father n Son duo, On thursday today were not together since morning, But Mann came with me in the evening... We started with 2 starters... MURG MUSHTANDAA...
That's my kind of Murg Tandoori - Bigger, Richer, Spicier, Long Marinated chicken tandoori. Chicken Cut, Cleaned, Deeply cut, Dry rubbed then Ginger Garlic treated then Long Marinated.

MAKAI BUTTER FRY...
A Sweet corn chakhana, In which Sweet Corn is Tawa tossed with hand grounded masalas in butter and served with Long Cut Tandoori Salad.

Mann was eager for the mains... He's more hungry now from before as I served ourselves with half Tandoori Murga which ate the corn with us in our bigg tummies, Lol... THE MAINS... PINDI WALE CHOLEY...
This popular channa masala from originating from Rawalpindi Pak, Is a perfect typo dish to make spicy Kabuli chanas... Spicy, Dark and Eatsome... He he he

PUNJABI DAL MAKHANI...
My home recipie, We make Dal Makhani by mixing 4 or 5 dals. Simmering overnight in ginger n garlic, Then tadkofy with fresh malai and butter, Simply irresistible. Aaaaaahsome!

SUBZI BHOONA PUNJABI...
Gave subzi bhuna, A Palak teist this time. In main tadka, I added freshly blanched - Grinder treated palak. This gave the dish a definite dark green veggie punch like Hyderabadi Subzi... MURGA MULTANI...
A gravy dish with richness of Onion Barista, My style. Long marinated chicken chunks slowly Karahi tossed in Pre-made Barista masala, Spicy, Creamy and finger licking tasty... TANGDI DI BIRYANI...
Tandoori Tangdi's, Butter tossed with dry masalas then cooked in Medium Grain Dawat basmati rice, In Chicken stock and khada masalas. The visual may make you drool, lol.

I hope, My made recepies are also to admire because I usually twist the old ones. My taste buds talk to me.

Love n regards from #bhukkadsardar
#sunnybhajee
Chef Sunny Bhajee

#bestfood #punekar #pcmckar #bestlocalfood #punjabifood #punefoodblogger #punefoodie #desifood #punekar #punefood #foodpic #foodlove #friedfood #foodtalkindia #foodlover #foodporn #foodgasm #khaopune #desitreat #pune #punetimes #indiancooking #punefoodbloggers #foodbossindia #northindianfood #thepunefoodie

My tonight's Platter for TWO...
The Father n Son duo, On thursday today were not together since morning, But Mann came with me in the evening... We started with 2 starters... MURG MUSHTANDAA...
That's my kind of Murg Tandoori - Bigger, Richer, Spicier, Long Marinated chicken tandoori. Chicken Cut, Cleaned, Deeply cut, Dry rubbed then Ginger Garlic treated then Long Marinated.

MAKAI BUTTER FRY...
A Sweet corn chakhana, In which Sweet Corn is Tawa tossed with hand grounded masalas in butter and served with Long Cut Tandoori Salad.

Mann was eager for the mains... He's more hungry now from before as I served ourselves with half Tandoori Murga which ate the corn with us in our bigg tummies, Lol... THE MAINS... PINDI WALE CHOLEY...
This popular channa masala from originating from Rawalpindi Pak, Is a perfect typo dish to make spicy Kabuli chanas... Spicy, Dark and Eatsome... He he he

PUNJABI DAL MAKHANI...
My home recipie, We make Dal Makhani by mixing 4 or 5 dals. Simmering overnight in ginger n garlic, Then tadkofy with fresh malai and butter, Simply irresistible. Aaaaaahsome!

SUBZI BHOONA PUNJABI...
Gave subzi bhuna, A Palak teist this time. In main tadka, I added freshly blanched - Grinder treated palak. This gave the dish a definite dark green veggie punch like Hyderabadi Subzi... MURGA MULTANI...
A gravy dish with richness of Onion Barista, My style. Long marinated chicken chunks slowly Karahi tossed in Pre-made Barista masala, Spicy, Creamy and finger licking tasty... TANGDI DI BIRYANI...
Tandoori Tangdi's, Butter tossed with dry masalas then cooked in Medium Grain Dawat basmati rice, In Chicken stock and khada masalas. The visual may make you drool, lol.

I hope, My made recepies are also to admire because I usually twist the old ones. My taste buds talk to me.

Love n regards from #bhukkadsardar
#sunnybhajee
Chef Sunny Bhajee

#bestfood #punekar #pcmckar #bestlocalfood #punjabifood #punefoodblogger #punefoodie #desifood #punekar #punefood #foodpic #foodlove #friedfood #foodtalkindia #foodlover #foodporn #foodgasm #khaopune #desitreat #pune #punetimes #indiancooking #punefoodbloggers #foodbossindia #northindianfood #thepunefoodie

My tonight's Platter for TWO...
The Father n Son duo, On thursday today were not together since morning, But Mann came with me in the evening... We started with 2 starters... MURG MUSHTANDAA...
That's my kind of Murg Tandoori - Bigger, Richer, Spicier, Long Marinated chicken tandoori. Chicken Cut, Cleaned, Deeply cut, Dry rubbed then Ginger Garlic treated then Long Marinated.

MAKAI BUTTER FRY...
A Sweet corn chakhana, In which Sweet Corn is Tawa tossed with hand grounded masalas in butter and served with Long Cut Tandoori Salad.

Mann was eager for the mains... He's more hungry now from before as I served ourselves with half Tandoori Murga which ate the corn with us in our bigg tummies, Lol... THE MAINS... PINDI WALE CHOLEY...
This popular channa masala from originating from Rawalpindi Pak, Is a perfect typo dish to make spicy Kabuli chanas... Spicy, Dark and Eatsome... He he he

PUNJABI DAL MAKHANI...
My home recipie, We make Dal Makhani by mixing 4 or 5 dals. Simmering overnight in ginger n garlic, Then tadkofy with fresh malai and butter, Simply irresistible. Aaaaaahsome!

SUBZI BHOONA PUNJABI...
Gave subzi bhuna, A Palak teist this time. In main tadka, I added freshly blanched - Grinder treated palak. This gave the dish a definite dark green veggie punch like Hyderabadi Subzi... MURGA MULTANI...
A gravy dish with richness of Onion Barista, My style. Long marinated chicken chunks slowly Karahi tossed in Pre-made Barista masala, Spicy, Creamy and finger licking tasty... TANGDI DI BIRYANI...
Tandoori Tangdi's, Butter tossed with dry masalas then cooked in Medium Grain Dawat basmati rice, In Chicken stock and khada masalas. The visual may make you drool, lol.

I hope, My made recepies are also to admire because I usually twist the old ones. My taste buds talk to me.

Love n regards from #bhukkadsardar
#sunnybhajee
Chef Sunny Bhajee

#bestfood #punekar #pcmckar #bestlocalfood #punjabifood #punefoodblogger #punefoodie #desifood #punekar #punefood #foodpic #foodlove #friedfood #foodtalkindia #foodlover #foodporn #foodgasm #khaopune #desitreat #pune #punetimes #indiancooking #punefoodbloggers #foodbossindia #northindianfood #thepunefoodie

My tonight's Platter for TWO...
The Father n Son duo, On thursday today were not together since morning, But Mann came with me in the evening... We started with 2 starters... MURG MUSHTANDAA...
That's my kind of Murg Tandoori - Bigger, Richer, Spicier, Long Marinated chicken tandoori. Chicken Cut, Cleaned, Deeply cut, Dry rubbed then Ginger Garlic treated then Long Marinated.

MAKAI BUTTER FRY...
A Sweet corn chakhana, In which Sweet Corn is Tawa tossed with hand grounded masalas in butter and served with Long Cut Tandoori Salad.

Mann was eager for the mains... He's more hungry now from before as I served ourselves with half Tandoori Murga which ate the corn with us in our bigg tummies, Lol... THE MAINS... PINDI WALE CHOLEY...
This popular channa masala from originating from Rawalpindi Pak, Is a perfect typo dish to make spicy Kabuli chanas... Spicy, Dark and Eatsome... He he he

PUNJABI DAL MAKHANI...
My home recipie, We make Dal Makhani by mixing 4 or 5 dals. Simmering overnight in ginger n garlic, Then tadkofy with fresh malai and butter, Simply irresistible. Aaaaaahsome!

SUBZI BHOONA PUNJABI...
Gave subzi bhuna, A Palak teist this time. In main tadka, I added freshly blanched - Grinder treated palak. This gave the dish a definite dark green veggie punch like Hyderabadi Subzi... MURGA MULTANI...
A gravy dish with richness of Onion Barista, My style. Long marinated chicken chunks slowly Karahi tossed in Pre-made Barista masala, Spicy, Creamy and finger licking tasty... TANGDI DI BIRYANI...
Tandoori Tangdi's, Butter tossed with dry masalas then cooked in Medium Grain Dawat basmati rice, In Chicken stock and khada masalas. The visual may make you drool, lol.

I hope, My made recepies are also to admire because I usually twist the old ones. My taste buds talk to me.

Love n regards from #bhukkadsardar
#sunnybhajee
Chef Sunny Bhajee

#bestfood #punekar #pcmckar #bestlocalfood #punjabifood #punefoodblogger #punefoodie #desifood #punekar #punefood #foodpic #foodlove #friedfood #foodtalkindia #foodlover #foodporn #foodgasm #khaopune #desitreat #pune #punetimes #indiancooking #punefoodbloggers #foodbossindia #northindianfood #thepunefoodie

Siddu- A popular street food of Kullu Manali.Steamed and Stuffed with poppy and walnut paste eaten with ghee perfect for the cold weather. .
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.#pune #punecity #punefoodblogger #himachali #himchalifood #kullu #goodfoodgallery #foodmad #foodblogger #momblogger #momchef #yummyfood

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