Foodtrip to Goa - Best Places to Eat in Goa

I doubt if any coastal line on the Arabian Sea is as famous as Goa in the globe (could have said ‘the universe’ but I am not too sure about aliens as they are yet to come up with their own travelogues J) In the peak season, Goa’s aboriginals are reduced to minority and what we could see is herds of foreign tourists whizzing past the narrow roads of Goa. And since they are not always on the bike, they can be always found in different restaurants, cafeterias, shacks or their residential places. Tourists and travelers from such diverse territories congregate here. It is obvious that people generally find comfort in home food. The best example could be a houseboat in Dal Lake, Sri Nagar serving Poha to a Maharashtrian entourage or Idli Wada overpowering the chole puri at Vaishno Devi Shrine at Katara.

Goa’s popularity brings in tourists and travelers from diverse cultures and countries. No wonder it has emerged as one of the best food hubs in India due to the quality and variety of food served here. Some have actually evolved into institutions like Tito’s, Curlies, Martin’s. Myself and my colleague, Ashish (@ashish0712 on twitter)were keen to make the weekend trip to Goa as a memorable food trip, making the most of the available 2 days in Goa. Me being a vegetarian had done enough research and also took an expert opinion for the places to visit.

Following is the guide especially for veggies to enjoy Goa’s food to the fullest if you happen to be in North Goa (North and South of Chapora River)

1.       Breakfast  at Lila Café – This was a no brainer. Just before the trip, I had seen the ‘Highway on My Plate’ episode anchored by the legendary Rocky and Mayur (@rockyandmayur on twitter) eating their way in Goa. Although Rocky had a wonderful spread of his beloved meat stuff on the table, Mayur was not at all disappointed by the vegetarian options available. This place was marked for the breakfast on Sunday.

Fruit Bowl

Due to a tiring drive from Mumbai to Goa via NH17 on Saturday, it took us a while to understand that we are little late for breakfast on Sunday. Who cares? Make merry, have brunch! We reached Lila Café on the banks of River Bagha in minimal time using Google’s navigation system.

Located at the quaint spot, with white muslin drapes and white furnishings inside, cheerfulness vibrates in the space.

Veg Baguette, Croissant and Cheese Omlette

We settled at our table and like genuine foodies ordered a fruit bowl to start our breakfast. I was keen to try their muesli with curd but since we had already ordered for fruit bowl, I dropped the idea and turned towards more genuineness. Soon a vegetable baguette with cheese slices and a mighty croissant with plum jam appeared in front of me. In the meanwhile, Ashish had got his cheese tomato omlette which he loved and appreciated while eating. The veg baguette was good and filling though I must mention that the croissant we had was the best till date. With the plum jam and salted butter along with a cup of piping hot milk tea, we could have easily gobbled more. But we controlled ourselves. I dearly missed the pumpernickel bread which is also a signature dish of any German eatery.

So the day started well and we were happy for our belly as well as our soul. This is indeed a must visit and highly recommended place for all day breakfast in Goa.

Breakfast for 2 – INR 500-600 (veg)

RATINGS  :  Taste – 9/10  Ambience – 9/10  Service – 8/10  VFM – 8/10  

2.       Late Lunch at Baba Au Rhum, Arpora – Set in the residential area of Arpora in North Goa, this lovely pizzeria cum bakery is slightly difficult to spot at first place. Me and Ashish went about doing several rounds of Arpora before our navigation system failed and landed us in an unlikely residential area in Gaura Vaddo. You just have to be vigilant about a small boulevard on the left hand side while going towards Club Cabana in Arpora. You will never regret the efforts taken to reach this place.

Baba Au Rhum is popular for baking fabulous pizzas in Goa and is a reliable supplier of bakery stuff to most of the Goan food establishments. An afternoon visit to insipid Fort Aguada gave us some reason to do mandatory exercise and hence, even after good brunch at Lila Café, we landed at Baba Au Rhum. It didn’t take much time to finalize the order as we settled for a Mediterranean Pizza and a Caprise Salad.

The Caprise Salad which consists of discs of tomatoes topped with fresh buffalo mozzarella cheese and sprinkled with generous amount of basil leaves is served with warm breads. It tastes delicious. The showstopper however was the amazing pizza we had. Extremely soft base which forced us to use both the hands to hold the pie, was topped with melted cheese, sundried tomatoes, olives made it a heavenly affair. We further used the Caprise Salad stuff to enrich the topping of our pizza. Okay…this is the best pizza I ever had till date! We just felt that these guys are importing the pizza straightway from Napoli in Italy itself.

The homemade ice-cream at BAR is also very famous. But ironically, as with Lila Café we missed the pumpernickel bread, the most sought after chocolate ice cream was not available. The BAR guy recommended strawberry over lemon and it turned out to be very good ice-cream. Not too sweet, retaining the original taste of strawberries was a fantastic closure to our late lunch at BAR.

Never to miss the pizzas. You will be cursed if you miss these pizzas being in Goa.

A salad, a pizza and an ice-cream – INR 600

RATINGS :  Taste – 9/10 (Pizza 10/10) Ambience – 7/10 Service – 7/10 VFM – 8/10

3.       Dinner at Thalassa, Vagator – Thalassa is the place which is dubbed as arguably the best dinner venue in Goa and was the planned highlight of our Goa Food Trip. Thalassa specializes in Greek food (Thalassa itself means ‘the sea’ in Greek) Perched on the beautiful Vagator beach, Thalassa offers breathtaking view of the sunset as well as the sea. However, after having a late lunch at 4 pm, I was not keen to go to Vagator to enjoy the sunset. We came back to our beach shack at Anjuna and spent the evening drinking black tea and walking on the beach to prepare ourselves for the dinner.

The only mistake we made that we ignored the words ‘best dinner place’ and drove to Thalassa considering that a table would be waiting for us. As we entered the place, we were surprised to see the jam packed restaurant. We ignored one more thing…OMG…its Sunday! The attendant politely told us that it was unlikely that we would get a table as many are still in waiting and we had no prior reservations. Our hearts sank. I frantically pleaded with the attendant to make some arrangement but all in vain.

However Ashish came up with a brilliant idea of waiting at the bar where they serve starters also and pray to God to give us a table by the time we have spent enough money on starters. Fortunately, we found empty chairs at the bar and immediately ordered two caipiroskas (one of course a virgin for me!). How interesting that a drink without alcohol has the prefix of Virgin! Browsing through the starter’s menu, I first contemplated on Kalamata Olive Paste but dropped the idea of experimenting and went for Farmer’s Bruschetta. By the time we had couple of sips of our caipiroskas, the attendant came and directed us towards our table. We couldn’t stop thanking our luck.

Ratatouille/ Briami

The joy doubled as we settled at our table, I fired another salvo of another starter – Mini Pies (small super crispy samosas with separate stuffing of spinach and cheese). Then the farmer’s bruschettas arrived. These were the mightiest bruschettas I have ever seen in my life and we certainly had difficulty in eating them because of very tasty and heavy toppings. While going through the veg menu, the word which caught my attention was “Briami or Ratatouille” and with the consultation from our courteous waitress, we finalized veg. moussaka (Vegetable Lasagne) as well as Mushroom Lasagne. Lasagne is a type of pasta which is generally a rectangular shaped ribbon with generous fillings of vegetable and cheese topped with béchamel cheese baked in oven.

The lasagna busted my earlier notion of it being sweet and tasted amazing. I enjoyed my mushroom lasagna while Ashish hooked on to his Veg Moussaka. And then came the Briami (ratatouille), the Greek version of the famous vegetable stew topped with generous amount of cheese blocks with warm breads. Me and Ashish found it slightly tangier to our palette though happily finished it.

Baklava

I had already decided to order a ‘Baklava’ as our desert. Baklava is a sweet pastry finding its origin in Turkey and part of the cuisines of Ottoman Empire of Turkey and Central and Southwest Asia. Baklava has a characteristic taste and I actually liked it but Ashish was not too excited. After polishing off the Baklava, all we could have a big smile on our face. Thalassa turned out be the best place as it was expected.

Dinner for 2 – INR 3000

RATINGS :  Taste – 9/10 Ambience – 10/10 Service – 9/10 VFM – 8/10

4.       Lunch at La Plage, Ashwem – Drive to La Plage took us almost 1.5 hours from Old Goa. The suave French eatery located on the quaint Ashwem beach dishes out one of the best French fusion stuff in Goa. Supposed to be thronged by who’s who clientele, we didn’t spot any on a quiet Monday afternoon. But who cares when all we care is about food!

La Plage is probably the best place to have a lunch as the food is amazing and the view from the restaurant is superb. La Plage’s menu is pretty compact and offers very less veg options (considering its international clientele). It didn’t take us much time to finalize our order.

To start with, we ordered two virgin mojitos (firangi nimbu paani). Could be the best thing you can enjoy while looking at the lovely Ashwem beach. However, the “Bloody Mary Fusion” is also one of the highly recommended stuff in cocktails.

Couscous

We started with a humble ‘Laotian Salad’ and after tasting it, understood that why La Plage is so popular. Such a simple dish of vegetables with zest of vinegar and crushed peanuts tasted tantalizing. This was served with three fluffy warm breads which can be compared to Kashmir’s own tsochworu bread. Ashish though was slightly unhappy since breads were not stuffed with something spicy J.

For the main course, we selected Veg Tajine with Couscous and Pumpkin & Saffron Risotto. And since I have tasted both these dishes, I can swear by them. J Couscous as some of you might know, is a staple diet in Morocco and neighboring countries like  Tunisia, Algeria and Libya. The Veg Tajine (Vegetable Stew) served with couscous was out of the world. The taste of every vegetable was distinct yet so subtle that I simply closed my eyes to enjoy it. The accompanying sauce was like a cherry on top adding zestiness of chili to the dish. Risotto somehow suffers from the syndrome of being non-spicy and hence, not liked by Indians. However, risotto can be enjoyed again with its subtle flavors which emanate from its original ingradients. And the flavours are never ‘in your face’ kind as with Indian dishes. The risotto with roasted pumpkin and saffron was divine.

Roasted Pumpkin and Saffron Risotto

How I wished that I should have tasted Panna Cotta, the Italian delicacy. However, we were running late and hence didn’t have the luxury of enjoying Panna Cotta. May be some other day!

Conclusion is very simple here too. The best place to have lunch in Goa! So although La Plage is low on spread, it scores heavily on taste. Don’t miss this place!

Lunch for 2 – INR 1400

RATINGS  : Taste – 10/10  Ambience – 10/10  Service – 9/10  VFM – 8/10

Vote of Thanks - This blog or trip wouldn't have been possible without the guidance of Mr. Maulik Sharedalal, our guide on all aspects of life as well as THE BEST RESTAURANTS TO DINE ACROSS THE GLOBE! :)

Part 2 - The Street Food of Jammu - Gastronomical Gallis

The day of resurrection arrived. I had never planned for the feast I was about to experience that day but as the famous Grand Master Oogway from Kung FU Panda quotes, “One often meets his destiny on the road he takes to avoid it” Mine was not an exact situation but I felt like quoting that line here. J We had shifted our base temporarily to Amphalla for the wedding. Hence, I got ample time to explore the nearby area on my own and once again, I was sifting through the crowd and the busy streets of Parade and Kachhi Chavani. However, I seriously had no intentions to try the street food.

On the way, I met my better half and my sis-in-law who were there to get the henna designs on their hand. (Remember the ladies market). We decided to take a casual walk towards Pucca Danga. I don’t know if it was my destiny that we stumbled upon this guy called Suresh (or Prakash..normally the guys with these two names can cook very good food!) who was dishing out the ‘kulchas’ swiftly, bang opposite to ‘Taj Boutique’ in the ladies market.

My first encounter with Kulchas as I mentioned in the first part was not so good. There was a difference The guy I met earlier was a ‘Kulcha Seller’ and this guy looked like a ‘Kulcha Artist’. So I didn’t waste time and ordered a chole kulcha there. The same old combination – a warmed circular bread split open (kulcha), chopped onion, chopped tomato, the delicious green chutney of mint and coriander and lovely tasty stuffing of chickpeas. My first bite….mmmmmm….this is how kulcha should be made. The first flavor explosion I experienced in Jammu. With my next bite, I had already ordered another chole kulcha. Things start to flow and look amazingly seamless when you are ready to go.

After finishing off four chole kulchas, I spotted an interesting thing on the artist’s pan. A luscious, white stuff but still interestingly elastic. Those three discs getting heat treatment on the sides so that they can become deliciously brown. I wondered what it was and curiously asked. The answer was, “Kaladi” Eureka…..Ohhoy…Yay…I was face to face with the king of street foods of Jammu. I had seen the NDTV Good Times Show, Chakh Le India where the host Aditya Bal while wandering at Patnitop near Jammu caught hold of this amazing cheese.

Kalari is a traditional ripened cheese also known as Maish Krej in Kashmir and prepared from cow’s or goat’s milk. This is an exclusive cheese available in the hilly areas of JK and nowhere else. Extremely soft and yet dense and spellbindingly tasty! I have been mentioning it a lot on almost all my social media platforms that it beats the mozzarella cheese by miles. I really wish that Will Studd (the cheese expert and host of TLC Program ‘Cheese Slices’) must come here and talk about it. I never thought India could provide a contender in the elaborate list of variety of cheeses across the globe.

So, it was a no brainer that I asked for one ‘kalari kulcha’. Rest of the things remaining same, the stuffing is replaced by this lovely block of kalari cheese. And I can’t write about my experience. Don’t have words! I can swear by the kalari kulcha and can fight with anybody for its superiority over other street foods anywhere else in India. J

So actually, even after gorging 4 chole kulchas, the lovely smell and magical taste of kalari prompted me to finish off another kalari kulcha. All I wanted was to keep on eating them but I had a dinner to attend that evening. I promised Suresh that I would be there tomorrow to eat more kalari kulchas. With a beaming smile and a satisfied belly, I proceeded. The kalari kulchas had restored my confidence in the Jammu street food and I saw positively everywhere.

The next stop was a Gol Gappa vendor few meters away from the Kalari Kulcha vendor. The Pani Puris which are known as Gol Gappas in North India are slightly different in taste and I believe shape also. The Gol Gappas are more rotund capable of bearing more amount of the spiced concoction hence being more flavourful than its rest of India counterpart. No wonder I finished 20 Gol Gappas in one go (after eating 4 chole kulchas and 2 kalari kulchas). I was on rampage in the ladies market of Jammu. J

Momos on a cold evening are nothing less than bliss. A cousin of the Chinese dumplings, loved in Nepal, Tibet, Bhutan and the Hilly States of India. Made of fine flour with finely chopped veggies like cabbage, potato and for non-veggies, meat of course! I have always wondered it’s similarity to modaks in Maharashtra which are made in a similar way but with rice flour and sweet stuffing of coconut, jaggery  and other ingredients like poppy seeds. Interestingly, both the names also start with ‘Mo’. This I must say a healthier option since it is steamed and not fried and has no excessive usage of butter or cheese. Generally, it is served with hot soup to start with. We had the luxury of enjoying them on a cold evening of December when the temperature had dropped to 8 degree Celsius. I remember three of us finishing 120 momos on that evening. J

Since I have mentioned about healthier option, the discussion cannot be finished without the mention of ‘Kachalu’ and ‘Masala Mooli’. So kachalu are colocasia corms (and has got nothing to do with potato J) which are sliced and diced and marinated in spices. Colocasia in local dialect is also known as arbi, arvi, alu. Gujaratis can relate their ‘patra’ where the leaf is used to prepare the savoury dish and Maharashtrians also prepare ‘Alu Wadi’ in a slightly similar fashion. The garadu (yam chunks) available in Indore during the winter look similar to Jammu’s kachalu preparation but I am yet to taste garadu. So no comments!

Masala mooli (spiced radishes) is a simpler and yet a tasty and healthy option. A baby white radish is simply split open and doused with spices but to an optimal level so we don’t lose the actual spiciness of fresh radish.

I have concluded that Jammu’s food is all about the ethnic food. The swanky restaurants are no match for the street food. I had been to Falak, the revolving restaurant set atop the KC Residency in the Raghunath Bazaar. All I can say is the experience was terribly disappointing. Jaw dropping low service standards and zero value for money, I would advise people to stick to kachhi chavani and make most of it. J   Few other tips are – Lassi at Pehalwan di Hatti in Gandhi Nagar and freshly baked breads at any Kashmiri Bakery!

Surely, I had started my Jammu food exploration on a wrong note but what matters is the end. It was fabulous. I am slightly surprised that Kalari hasn’t got its fair share of popularity. Or may be things are expected to remain as they are and taste great! J I don’t know. But I know for sure that at least I have found multiple reasons to come back to Jammu. The street food is just awesome!  

Part 1 - The Street Food of Jammu - Gatronomical Gallis

Jammu enjoys a fair distinctness from the rest of the states as well as its beautiful cousin, Kashmir, in almost all aspects. Essentially a Dogra stronghold, the street food here in Jammu epitomizes it. It seems inspired by the perennial (and delectable) north Indian street food you generally start finding in Delhi and north of it. However, the beauty lies in the originality. And I’ve explored this when I was in Jammu.

Being a foodie at heart (and a traveler too), I generally tend to explore the food in a particular region wherever I go. So a trip to Himachal meant that I would have prying eyes for babru, shidu or chana madra. Going to Rajasthan lead to me devouring pyaaz kachoris, mirchi vada, mawa kachoris, makhaniya lassis. I am all set for my trip again to Rajasthan along with exploring part of Madhya Pradesh and Gujarat. All I am looking for is Garadu and Jalebi in MP and the awesome kutchi stuff in Bhuj. Guys, please start sending your inputs and girls, you also!

Ideally, being in Jammu during winters automatically opens various options for the street food and the best thing about it is, the weather, which is so conducive that whatever you eat, you are bound to digest it. In my view, the foodie’s den in Jammu is Kachchi Chavani area along with the Parade and Pucca Danga. There are many institutions in other areas but ideally a street food is served best in the busy bazaars where you almost keep on bumping into people.

Exactly two days after I reached Jammu this time (27^th November 2012 to be precise), I got an opportunity to visit Kachchi Chavani in Central Jammu under the guise of shopping. Yep, the responsibilities were divided. My wife did the shopping and I did all the eating. J. The first restaurant we entered looked like a swanky street food joint glamorously named as ‘Casino’, bang opposite to the Hanuman Temple. Of course, you are taking all the risk of paying and losing it all if you are disappointed with the taste of food. Something similar happened to me.

We entered with great expectations but somehow we had a very limited choice of aloo tikkis, chole bhature and the ubiquitous chowmein (or Chinese noodles for not so North Indian people). We were hungry so we actually went easy over aloo tikkis (potato patties marinated with spices and deeply fried). It appeared tempting with chole (white chickpea) gravy, curd and red onion but was terribly bland for my palette. Street food should actually bring an explosion of flavours in your oral cavity.  This never happened. It was like a star batsman getting out on a first ball of the innings which was a fulltoss. Even the chole bhature at Casino couldn’t save the day. Again a similar chole gravy, onion and a pale pickle. Was not happy paying the bill.

The extra bit of oil in the bhaturas (a deep fried Indian bread made of fine flour) made me conscious and I decided to walk while doing the shopping for wedding of my brother-in-law. My heart was also heavy. I had been waiting for this opportunity to devour street food of Jammu for months and such a disappointment! Anita, my better half, was also feeling bad for me.

 And…lo and behold…suddenly we spotted the ‘Kulchawala’ (A ‘Kulcha’ vendor, kulcha is a typical bread baked in an oven). Jammu is famous for it’s kulchas. So when I say Kulchas, it actually points towards the stuffing the kulcha has. So it can have a potato stuffing (Aloo Kulcha), chickpea stuffing (Chole Kulcha), soya chunk stuffing (Nutri Kulcha), paneer kulcha (cottage cheese stuffing) and K…. ahh…wait, good things never come easy! I’ll divulge the details exclusively in the next part of this exquisite and king of street food in Jammu.

Spotting kulchawala was a big relief. We thought we would grab a bite and ordered two chole kulchas. Preparation looked good. The kulcha was stuffed with white chickpeas, finely chopped onions and tomatoes, green chutney made up of mint leaves (pudina) and coariander leaves (dhaniya). The guy handed it over to me and déjà vu.. I was in a similar situation at the swanky Italian/Mexican Restaurant called Quattro in Mumbai, struggling with the huge stuffing in the tacos. The stuffing was oozing out of the kulcha. I took a bite. It was better than the Casino’s spread but again was not upto the expectations. Now, I started to feel uncomfortable. It was 2 o’clock but still the weather was cooler. This is one of the things I love about Jammu. What a fabulous weather (exclusively for winters J)!

We had almost reached in the last phase of our shopping and the possibility of tasting the ‘flavour explosion’ was getting dim. We walked towards the direction of ladies market. Ahh..what a place! So many pretty girls and women beaming with smile as they are there to purchase their favourite stuff. Okay..lets get back to the main subject. J  So exactly at the entry of the Fathu Chugan/Laxmi Bazaar, there was a newly opened snack baar and what it serving was only one item on its elaborate menu…The Lachcha Kulfi. (For the uninitiated, Kulfi is the cousin of ice-cream from the Indian subcontinent)

I had earlier heard about the lachcha paratha and even heard somebody talking about lachchedar biryani but never thought of hearing about lachcha kulfis. We have had enough of the tikkis, bhaturas and kulchas… and worse..we didn’t like any of them. Lachcha kulfi was bound to save the grace. And it was fairly good. I was not overjoyed though since the kulfi was not as sweet as it should be and was not flavourful..guess these are the two essential qualities of a kulfi. The noodles dabbled in little amount of rose syrup (or rooh-afza) was a good accompaniment but was still falling short of expectations. I was getting critical about Jammu’s street food…..

And then…. I will divulge the details in the second part which led to finding the gems of Jammu street food and resurrection of my belief in Jammu’s street food. Keep salivating   

Foodtrails : Oli Bhel (A delicious and original version of Bhel from Western Mahrashtra)

Every region has a distinct cuisine to offer. And this becomes very obvious in a country like India which has 28 states which are loosely based on language spoken in the region. The cuisine suffers a labeling syndrome. For instance, the UP is mainly associated with Awadhi cuisine and the lesser known cousins like Kumaoni (though the platter offered by them is certainly not as exquisite as Awadhi) never get a fair share of recognition. In a similar manner, a single tag for Maharashtrian cuisine is unjust (like a single tag of ‘Lavani’ for Maharashtrian culture.. how pathetic!)

So Maharshtra itself has a variety of cuisine to offer (and hello…MODAKS are not everyday item in Maharashtra!). There is Malwani, Khandeshi, Marathwada, Nagpuri, Mawal. Even in the Western Maharshtra, Kolhapur and Satara have distinct stuff to offer in your plate. Geographically, Sangli which is sandwiched between these two districts seems to be more influenced by the garrulous Kolhapuri cuisine due to its proximity and has nothing special to offer. But one motley mix which can set your gastric juice on fire at any time in a day (as well as night) is the ‘Oli Bhel’ available throughout the district.

A word of caution- the Oli Bhel must not be confused with the Geela Bhel, an insipid and slimy version of Sukha Bhel, in which Mumbaikars take pleasure in digging their teeth and feel that it is the best bhel they can have. Its true…Everything sells in Mumbai! J

So coming back to my homeland, Oli Bhel remains the most sought after snack on the streets overpowering the contenders like Vada Pav and Bhajiyas. Essentially enjoyed on a hand pulled cart, stay away from the restaurant version unless you are a hygiene freak (and hence, low on immunity he he he). Some of the bhel carts have almost turned into institutions over the years. The famous ones like the Golden Special or Mahesh in my town are situated in the heart of it as well as the legendary Rajabhau Bhel in Kolhapur

The sight for all carts is same and typical. A small tube light enlightening the menu in bold type inscribed on a small plastic façade. More of a similar menu for everybody. But the institutions are thronged by its patrons. The finely chopped onions, tomatoes and the deep fried green chilies make it a visual fest before you actually dig your teeth into it. As compared to other famous snacks like Potato Vada, Samosa, Kachori or other fried items, this snack lacks the ‘waft factor’. Hence, is totally dependent on visual appetizing and mouth publicity.

So what are the basic ingredients in the oli bhel – There are kurmuras (puffed rice) and that special version is available here in Western Maharashtra and not in Mumbai, the mixed farsaan (including gaanthiya, papadi, khari boondi, sev- not the nylon version- genuine chickpea flour), little amount of red chilli powder, chopped onion, tomatoes, coriander. The important ingredient is the khatta and meetha paani, made up of tamarind and jaggery with slight hint of mint. This is added after the all the ingredients are mixed in a large bowl. The amount of this special broth (khatta and meetha paani) is sufficient enough to provide tasty coating to other ingredients. Some enthusiasts demand additional dose of this broth but this makes the bhel slightly slimy and leading to imbalance of other tastes. This also kills the crunchiness of other ingredients. Though an oli (wet) bhel, crunchiness is also an essential quality of a good bhel.

Oli Bhel has also turned out to be a major employment provider for the youth I this area. However, it is also important to understand the gimmick of providing those sublime tastes through this motley mixture. Blessings of foodies like me, otherwise are always there for the people who actually make money by feeding other people. What could be another good deed, indeed!