Food anatomization : A dig into the lives of the Miners, Mineority by Saby, Kalyani Nagar - Pune
Mineority by Saby - a restaurant with a noteworthy theme of mining. It is in actuality a great consideration and tribute to the miners of the world - who actually put their lives at risk and work in the mine fields.
Someone coming up with a theme such is quite fascinating in itself. 😃
As you ascend, you get a beautiful insight into the lives of the miners - pictures do most of the talking here. 😊
India is rich in mines, and they are abundant in the North-eastern side of the country - which makes me believe the cuisine is highly inspired from the region especially taking away from their local and tribal dishes.
The place was bustling with people on a weekday during lunch. Do make reservations prior to coming, especially if you are a big group.
The interiors were thrilling to see, added to the stories from the mining world. They have imbibed the decor with blasting colors - totally brightens up the place. 😍
The canary hung in bird cages in the middle of the room really added color to the room and looked alluring - if I am not wrong the story goes as miners used methane for blasting mines so they would carry these canary birds so that they could determine the effects of the methane gas and allow the miners to proceed further.
The one corner of the room which I totally adorned was where the walls were decorated with books - with a specific page open and displaying an artistic charcoal sketch of a girl holding a flower.
The bar at the center of the room just adds to the ambiance.
The place can easily accommodate about 50-60 guests in the room.
A big group means a plethora of orders.
What surprised me was they offered us a complimentary dish - the LALOO ALOO SAMOSA. Samosa is a well-known street food - and a restaurant being able to bring a difference to it was commendable.
This was served with the traditional ghugni. This was lip-smackingly good. The exteriors were crispy, deep fried with a stuffing of spicy mashed aloo. And to note it was in the shape of gujiya and not the usual samosa shape.
We were so excited about the dish - that only halfway through we realized there was no picture of the dish. 😋
So here you go.
The KALIPONG CHILI CHEESE ROLLS were delicious - thin crispy sheets filled with dripping Kalimpong cheese and chopped coriander leaves served with a tangy sauce. It was yummy-licious! Looked so delicate yet filling. 😀
They were out of JHANJWALA PRAWNS and some other dishes which we wanted to order - this was disappointing. 😒
The manager suggested we try the HILL CORIANDER SICHUAN PRAWNS - served in a sizzling pan with prawn crackers. It was an absolute delight - stir-fried prawns in a bed of gravy with fantastic flavors garnished with coriander and sukhi lal mirch. Waah....ahaaa!! 😋
The TRIBAL FISH AND CHIPS were notable - do not go by the appearance. 😆 I must have tried fish and chips in a trillion places, but nothing like this.
It was more like a dish that is cooked commonly among the Odias/Bengalis called Patua - except the leaf coating stayed.
The specialty was the Betki fish wrapped in a patra leaf and drizzled with mustard sauce. 😍 This was served with tamarind dips and potato wedges. The leaf gave it crispy exteriors and as you dig in, you would unearth the soft delicious fish.😎 One of a kind!
The TUPULA WRAPPED CHICKEN and CHIPS was slightly disappointing, given the array of dishes that they had served till now were absolutely flawless. 😒
It was almost burnt - I am not sure how they serve it otherwise, it appeared burnt and tasted burnt - the chicken pieces were grilled in the leaf wrap, and served with potato wedges and chilly salsa. 😕
The SMOKED JUNGLE WRAPPED PANEER - was the vegetarian version of the above with well marinated char-grilled paneer - this was one had distinct flavors, the paneer was soft and luscious. 😛
The IMPERIAL RANGOON KHAO KUEY - made in coconut curry with flat rice noodles and topped with fried onions, peanuts, gravy and few other vegetables - it looked quite tempting. But it did not win me on the taste front. Served in a bone china covered with a mithi ka dhakan - serving pattern was impressive.
I must mention - the variety of cutlery they used to serve the food was really eye-catchy.💗
The SHILLONG MYLONG CHICKEN - another stellar dish of the day. Served on a banana leaf were these heavenly juicy succulent, well-cooked chicken chunks in a delicious gravy. There was heavy usage of panch phodan and sukhi lal mirch - spicy and hot, as in the dishes in the North.
This was to be had with pav, which was sort of new but a gripping combination. 😀
The CACCIATARO PIZZA was thin crust hand rolled, stone baked pizza with a divided portion of chicken chunks, mushrooms, jalapenos and capsicum with the tasty spread on the pizza. Finely done.
The perfect accompaniment for all food were these unconventional mocktails - the drinks were amazing - no complaints at all in that genre.
The VIRGIN WATERMELON MOHITO was absolutely refreshing with fresh flavors.
The VIRGIN POMOGRANATE MOHITO was on the similar lines with loads of pomegranate seeds imbibed in the drink - well made.
The TRES LECHES CAKE - a three-layered milk cake in a bed of thick condensed milk and heavy on the cream. It had a topping of a beautiful dark chocolate in the shape of a leaf. 😜😇 It was moist and the texture was just perfect. 💕
The place screams innovation in terms of decor, cutlery, and food.
The staff is extremely courteous - a big thank you to the manager for adhering to all our requests and serving us well with a smile on his face.
A 4.0 despite the burnt dish and some dishes/drink not being available is the beautiful concept, decor, happy ambiance, food, and hospitality in totality. 👌
And yes, a special mention to the manager - who gave us a 10% corporate discount post the billing had been done - this I say because, I have seen how many restaurants are so unwilling to re-bill, but he did not hesitate. 😃 Not only that, he was cool and calm to explain to us the GST/VAT billing. Kudos!!
Pictures:
Interestingly they serve mudhi i.e puffed rice with mixture as munchers. 😉
Even the washrooms:
~Bon Appétit!!
P.S. All the photos have been taken by me.
Someone coming up with a theme such is quite fascinating in itself. 😃
As you ascend, you get a beautiful insight into the lives of the miners - pictures do most of the talking here. 😊
India is rich in mines, and they are abundant in the North-eastern side of the country - which makes me believe the cuisine is highly inspired from the region especially taking away from their local and tribal dishes.
The interiors were thrilling to see, added to the stories from the mining world. They have imbibed the decor with blasting colors - totally brightens up the place. 😍
The canary hung in bird cages in the middle of the room really added color to the room and looked alluring - if I am not wrong the story goes as miners used methane for blasting mines so they would carry these canary birds so that they could determine the effects of the methane gas and allow the miners to proceed further.
The place can easily accommodate about 50-60 guests in the room.
What surprised me was they offered us a complimentary dish - the LALOO ALOO SAMOSA. Samosa is a well-known street food - and a restaurant being able to bring a difference to it was commendable.
This was served with the traditional ghugni. This was lip-smackingly good. The exteriors were crispy, deep fried with a stuffing of spicy mashed aloo. And to note it was in the shape of gujiya and not the usual samosa shape.
We were so excited about the dish - that only halfway through we realized there was no picture of the dish. 😋
So here you go.
The manager suggested we try the HILL CORIANDER SICHUAN PRAWNS - served in a sizzling pan with prawn crackers. It was an absolute delight - stir-fried prawns in a bed of gravy with fantastic flavors garnished with coriander and sukhi lal mirch. Waah....ahaaa!! 😋
It was more like a dish that is cooked commonly among the Odias/Bengalis called Patua - except the leaf coating stayed.
The specialty was the Betki fish wrapped in a patra leaf and drizzled with mustard sauce. 😍 This was served with tamarind dips and potato wedges. The leaf gave it crispy exteriors and as you dig in, you would unearth the soft delicious fish.😎 One of a kind!
It was almost burnt - I am not sure how they serve it otherwise, it appeared burnt and tasted burnt - the chicken pieces were grilled in the leaf wrap, and served with potato wedges and chilly salsa. 😕
The SHILLONG MYLONG CHICKEN - another stellar dish of the day. Served on a banana leaf were these heavenly juicy succulent, well-cooked chicken chunks in a delicious gravy. There was heavy usage of panch phodan and sukhi lal mirch - spicy and hot, as in the dishes in the North.
This was to be had with pav, which was sort of new but a gripping combination. 😀
The VIRGIN WATERMELON MOHITO was absolutely refreshing with fresh flavors.
The JURASSIC CHEESECAKE was a cheesy smooth, soft and spongy dessert but way too sweet. It was topped with guaja flakes - it was a nice twist added to the thick layered cheese cake having a mixture of condensed milk and whipped cream.
Many a place over the social media, I read that the cheese is actually chena poda - I hope I am wrong. Because the dish in itself was good, but claiming it was chena poda which I have had many a time, from the land of Odisha didn't taste like it though.😶 Chena poda would need to be way more roasted, literally like dark brownish in color.
The staff is extremely courteous - a big thank you to the manager for adhering to all our requests and serving us well with a smile on his face.
A 4.0 despite the burnt dish and some dishes/drink not being available is the beautiful concept, decor, happy ambiance, food, and hospitality in totality. 👌
And yes, a special mention to the manager - who gave us a 10% corporate discount post the billing had been done - this I say because, I have seen how many restaurants are so unwilling to re-bill, but he did not hesitate. 😃 Not only that, he was cool and calm to explain to us the GST/VAT billing. Kudos!!
Pictures:
Interestingly they serve mudhi i.e puffed rice with mixture as munchers. 😉
Even the washrooms:
 |
| A bit of rare bunny |
P.S. All the photos have been taken by me.
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