Fort JadhavGadh – A Royal Resort.

“Fort JadhavGadh – Earlier it protected the Royal Pride. Now it safeguards Royal Traditions. “

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Discover the Charms of living like Royalty at Fort JadhavGadh, one of the World’s first Museum Fort Hotels. Overlooking the lush highlands of southern Pune, this Gallant fortress with a mighty history of 300 years has been lovingly restored to its erstwhile glory by the Kamat Group. And skilfully adorned with some of the finest amenities to appease the modern-day royalty.

The story of Fort Jadhavgadh starts from the man who himself was as strong in mind and body as the stone structure he created. Pilaji Jadhavrao was the Maratha General in the army of Chhatrapati Shahuji. In 1707, Chhatrapati Shahuji, the grandson of the great Chhatrapati Shivaji, was released after 21 years of imprisonment by the Mughal ruler Shahjahan. The Mughals still controlled the Maratha region but were loosing some ground because of Aurangzeb’s death. It was during this time that Shahuji thought of a comprehensive plan. His ultimate goal was to bring back the lost glory of the Maratha empire and recapture the region from the Mughals. He was also an excellent judge of characters. Therefore, he appointed a select group of loyal men, to spread far and wide across the region and recharge the quiescent emotions of the people.

It was this select group of men of honor that Pilaji Jadhavrao was a part of. With a keen focus on the mission assigned to him, Pilaji lost no time in gathering able men across Jadhavgadhi and Saswad area and to train them to fight for the victory of the Marathas. Power of the mind or the sword, whichever instrument seemed more befitting for use at a particular situation, Pilaji used most assuredly. His stories of valour and the way he could use the sword are still spoken about.
It was indeed through the heroic efforts of men like Pilaji Jadhavrao that Chhatrapati Shahuji finally sat on the throne of the Maratha empire. Pilaji Jadhavrao breathed his last in 1784 after leading a long and fulfilling life of a true patriot, serving the Marathas till the very end.

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Fort Jadhavgadh was built in 1710 and it was the residence and safe haven. Since it was built for practical purposes, it is devoid of intricate designs and cravings like other Maratha fortresses. Yet it is steeped in Maratha architecture. Woodwork and armoured main Durwaaza. Rock stairways and main residential quarters. And of course the dungeons which served as grain storerooms, and in tumultuous times prisons. Four such enigmatic dungeons have been traced and restored. One of them may even have a secret route to be used in times of crisis.

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The Royal treatment starts at the Main Gate or the Durwazza with a Royal traditional Maratha style welcome with Tutatri and with Tikka and a welcome drink. After the registration and completing the formalities the staff escorts you to the Kholi.

At Jadhavgadh, the rooms are called ‘Kholi’ Marathi for ‘rooms’ . They have been crafted in a manner that they seamlessly fit on the sidewalls of the fort. A total of 58 rooms comprising of 3 suites, 39 rooms of various types, 12 royal tents & 4 neem cottages all are spread across the fort’s three wings

Room types:

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1. Kholi -Deluxe Room: The Kholi or Deluxe rooms of the Fort are equipped with all conveniences and luxuries of the modern world.

2. Varsha Suite- Premium Rain Shower Room:
Located on the lower level of the main fort, these spacious rooms have an uniquely designed bathroom that let you gaze up at the stars and feel the cool hill breeze- all while taking a relaxing shower.

3. Chhavni- Royal Tent:
Live in something different – a Luxurious Chaavni Royal Tent equipped with all modern amenities and an attached bath area.

4. Neem Forest Cottages:
Four quaint Neem Forest Cottages are located amidst nests and chirping birds. These eco-friendly cottages are unique in nature. Completely air conditioned and with all the modern amenities, The Neem Forest cottage will certainly amaze you.

5. Hill View Daalan- Premium Hill View Room:
Situated on the top level of the main fort, the Hill View Daalan- Premium Hill View Room have a balcony overlooking the lawns and providing a view of the vast open spaces.

6. Museum Suite:
Located on top of the Aai museum and with its very own private entrance, the Museum Suite is one of the most sought after rooms at the fort.

7. Maharani Suite:
Located at the top of the fort and below the Maharaja suite, the Maharani suite has a direct access to the swimming pool and the spa. You will never forget your stay at this royal suite.

8. Maharaja Suite:
The Maharaja suite is a royal indulgence in the true sense. Be treated like Royalty at this kingly suite. With a panoramic view of the surrounding hills, the Maharaja Suite was where the seat of power rested.

Activities at the Fort:

 

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Shivaji Martial Arts – DaanPatta : This is a 45 minute evening show that takes place at royal lawns or at ‘Payatha’ at the backdrop of the fort wall. A troop of 15 youth perform Shivaji’s martial art in a traditional technique using bamboo sticks, spears, swords, fire wheels, and much more. The performance is lethal as well as stunning and is thoroughly enjoyed by all ages.

Ghazal Nights: Occasionally, Fort Jadhavgadh’s roof top restaurant comes alive with ‘Ghazal Nights’ filling the air with a nostalgic ambience. Commensurate with the theme, we provide Indian traditional ‘Mostly Grills’ cuisine and gadda and bolsters seating for the event.

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The Aai Museum : Fort Jadhavgadh is the only hotel of its kind with an in-house museum. The Aai Museum, as the name suggests, is a dedicated to the mothers of the world. It is a labour of love of Dr. Vithal Venkatesh Kamat and he has painstakingly created this museum by reusing and reviving the fort’s horse and elephant stable houses.

Bullock Cart Riding: A common means of transportation in ancient times, ‘Jinker’ bullock cart riding has been revived by Fort Jadhavgadh for its residents. Beautifully decorated carts donning plush colourful mattresses and pillows along with traditional fanfare are used to create an unforgettable and exhilarating experience for young and old alike. Other activities such as fig farming, cow milking, etc. that allow you to experience rustic village life at the fort are also arranged upon request.

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Temperature Controlled Swimming Pool and Spa: Swimming Pool is operational from 7am to 7pm. While some of you can Rejuvenate and relax at idyllic pool side spa.

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Gate opening and Closing Ceremony: Back then when the Royal families were living as per the tradition the Maha Durwazza or the Main gate use to open at 9:30am and it use to close by 6:30pm and no was allowed to pass by once it is closed. Still these tradition are followed. Now the ceremony last for 10 mins only, They close the door and brief history of the Fort is given by the Care taker or Killedaar Somnath.

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Guided Fort & Museum Tour: Its one of the most advance guided tour which takes back you to 300 years of history of the fort. It takes 1 and half hour to complete the tour and covers almost 25 points of interest including the Aai Museum, which unfolds the history and importance of every point.

There are other activities as well like Archery, Rifle Shooting, Pottery Making. Fort JadhavGadh also has Royal Lawns with a capacity of 3000 -4000 people for wedding, Product Launches and big social gathering.

They also have 90 seater Banquet hall – ‘Prangan’ The Conference Room.

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Above all this the most Important is Food. Fort JadhavGadh has two restaurants: Chhajja- The Coffee Shop (Multi Cuisine) and Payatha A Royal Ethnic Cuisine. Food at both the restaurant is impeccable and scrumptious. The service and the staff are very courteous and treat you royally.

Payatha has a open kitchen counter and has huge buffet spread with two live counters of Puran poli and Desserts. Being under the management of Kamath Group the food quality is never compromised. The Cleanliness and the hygiene of the staff is utmost taken care. The buffet Spread is really huge and you need a royal stomach to relish on all this. Along with Maharashtrian cuisine, Punjabi Cuisine is also served. They also have Jatra night on weekends where ‘Lavani’ – ( Lavani is a combination of traditional song and dance, which particularly performed to the beats of Dholki, a percussion instrument.) live performance is displayed and you can enjoy it with delicious food.

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Fort JadhavGadh is a absolutely fantastic and unique destination for a Individual Family or Family get together events. Even Corporate Team building up activities can also be organised here.

A big Shout out for Neha (Shout it out Media) for the lovely Staycation Invite and Mr Aloy lobo and Team JadhavGadh for hosting us.

Contact :
Fort JadhavGADH – A Gadh Heritage Hotel
Jadhavwadi, Hadapsar Saswad Road, Pune – 412301 | Map

Email: res@fortjadhavgadh.com
Phone: +91 99 8757 3818
Tel: +91 2115 305200/305220.

Disclaimer: I was invited for a complimentary Staycation . This blog is a narrative of my experience at the venue. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same. The blog is not personally or commercially influenced. I have not lifted, copied or plagiarised it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.

 

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Casablanca Wine presents Bubbly Brunch Fortune Select Dasve Lavasa -Reviewed.

 

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Good Drop Wine Cellars is a specialist sparkling wine producer. Founded in 2009 by chartered accountant turned winemaker Ashwin Rodrigues who learned his craft in the Barossa Valley, Australia, our objective is be at the forefront of the Indian wine revolution. We do this by offering quality and value wines, tailor-made for the Indian wine drinker. We got off the blocks in 2010 by using contract winemaking facilities in Nashik, Maharashtra. Our own sprawling state-of-the-art winery was set up in 2013 at the Vinchur Wine Park, Nashik, Maharashtra. Our wines are available in Maharashtra and Goa and will be steadily expanding to new markets.

Ashwin Rodrigues -A founder of Good Drop Wine Cellars

At Good Drop we believe that India has tremendous potential to be a quality producer of wines. The world is sitting up and taking note as more and more serious drops come out of India. We see ourselves as the harbingers of this revolution. However if the base of the industry has to grow we need to make not just high-end wines but quality and affordable wines that are suitable for the local palate. Good Drop does exactly that and with a swirl of innovation. Rio has taken wine to the masses by making it a fun beverage at under a hundred rupees a pop. Our competitively priced Casablanca is India’s only Charmat method premium sparkling wine. It won the Indian Consumer Choice Awards 2015, a testament to our listening to our consumer’s needs. More recently we have acquired Good Earth Wines the brand as part of our strategy to be a complete wine producer. I’m happy that we’re on course to fulfill our vision of seeing India as a wine drinking and producing country, one glass at a time.

THE WINERY

A winery is the heart of a wine producer. In 2013 Good Drop Wine Cellars set up one of India’s most innovative wineries in Vinchur Wine Park, Nasik, designed for especially for sparkling wine production. A sprawling facility, it has a current tank capacity of 550,000 litres extendable to 2 million litres within the existing building. The entire building is a pre-fabricated structure using sandwich PUF panels, a first in India. The machinery is largely imported from Italy. The winery is equipped with a range of pressure vessels especially for Charmat, a method of sparkling wine production.

I was Invited for the Tasting of their beautiful Sparkling Wines and Rio Spritzers at Zodiac 24hrs Astral Coffee Shop in Fortune Select Dasve Lavasa.

There was huge array of Saturday Bubbly Brunch right from the live counters, Fresh Salads, Starters, Mains and Delicious Desserts. You need to have huge appetite to taste all of these along with the Bubbly Wines.

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Good Drop Wines had two variants of wines to offer: Rose Spumante and Vino Spumante.

What are Spumante Wines: It is also called Asti or Asti Spumante It’s made from the Moscato Bianco grape.
Frizzante and Spumante are two wine words most associated with sparkling wine.
Both frizzante and spumante describe the level of effervescence (i.e. the strength of the bubbles) in a bottle of sparkling wine. Wines labeled ‘frizzante’ are what we call gently sparkling, while wines labeled ‘spumante’ are more effervescent and fully sparkling.

The carbonation in sparkling wine is created using one of two methods: Méthode Champenoise (Champagne method) or Metodo Italiano, which is also known as the Charmat-Martinotti method.

Good Drop Wines is made from the Charmat Martinotti Method. They are sweet and quite bubbly which you can feel it with every sip. My personal favourite is Vino Spumante – Its Sweet Mild and Bubbly. On the other hand Rose was bit Dry for me, wp-image-554387866wp-image-2084535738wp-image-2131941042wp-image-1160928272wp-image-2065034230wp-image-1807031249wp-image-900377540wp-image-271159453wp-image-1444210147wp-image-1229467812wp-image-1304003056it retained a slight sweetness although it’s not sugary sweet.

Next one in the line up was the Rio Spritzers- There were three flavours, out of which I could try two only. Lemon & Passion and the other one was Orange & Pineapple.

Rio- First Fizzy Wine in India to be packaged in affordable party drink with a pull-off cap.
I loved the Tangy and Refreshing Lemon & Passion Rio Spritzer. This was the Best ever combination till now I had in Alcoholic based Fruit flavour Drinks. All the Spritzers contains 8% v/v Alcohol.

Orange and Pineapple– This had Tangy and slight after taste of sweetness with every sip. Nice palish in colour.

Bubbly Brunch: As I mentioned earlier that the buffet spread was huge and one should have a good appetite for it. As per the brand standard the quality of the food was really good. The Staff is courteous and happy to help.

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The Bubbly brunch is served on Saturday and Sunday from 12:30 pm – 03:30 pm along with free flowing of sparkling wine.

A big shout out for Anupama for the invitation and Thanks you Team Zodiac for hosting us. 

Other Details: 

Zomato Link for Fortune Select Dasve Lavasa 

Good Drop Wine Website 

 

 

Rajasthani Food Festival – The Orchid Hotel Balewadi.

Rajasthan- Land of Kings.
Rajasthani Food Festival @Orchid Hotel Balewadi.

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You will get the feel of the richness right from the entry when you arrive, you will be welcome with a tilak and offered with the Rajawadi Lassi loaded with Dryfruits. Then you enter through the replica of the Jaipur’s Famous Hawa Mahal. The staff is dressed in Rajasthani attire will welcome with Ram Ram Sa or Khamma Gani – A traditional way of welcoming the guest. The Boulevard is decorated with the Rajasthani artefacts and they also have traditional seating arrangement.

Coming to the Food: The Buffet spread is as usual is huge. They have three types of Dal Baatis, Seven types of traditional subzi, Ten mouth watering desserts, four types of appetisers, live counter of Chaat and Pani Puri along with Golawala, Salads and Soups. This is a huge spread!!!

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Things I tried: All the Dal Baati’s with the Panchmel Dal: Very Nicely prepared soaked in ghee, with Richness overloaded!! Gatte ki subji was perfectly cooked, with right amount of sourness.

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I just skipped the regular subzi’s to keep up some space for the Desserts.
In between I also tried some of the Chaats like Papadi Chaat, Kachori Chaat, Pani Puri. all were the winners!!
To end the mains I tried the Khichadi Kadhi- Hot Kadhi and soothing Khichadi completed the meal.

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Desserts:

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Churma: This was nice moist and aptly sweet, and it was a perfectly going with Panchmel Dal and Baati.

Churma Ladoo: The Churma was nicely roasted and added some dryfruits to it.
Malpua: It was bit dry, so gave a skip.
Other desserts were Imarti, Mawa Kachori a sweeter version of the Kachori with dryfruits, and some fusion desserts like Churma Mousse, Jalebi Rabadi Pie, Rasmalai.
Moong Dal Halwa- Graciously loaded with ghee and dryfruits.

Overall: This was a very unique experience of the rich culture of the Rajasthan. Rest Drool over the Pictures!!

A big Shout out to Neha for the Invitation and Team Orchid (Boulevard) for hosting us.

Important things to be noted:
Date of Festival: Its a ongoing till 6th of August.
Price : 1050/-  (Its a Pure Vegetarian Festival) 
Timings- 12.30 to 3.00 PM & 7 to 11 PM, Sunday Brunch- 12 to 4 PM

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The Orchid Midnight Buffet- Reviewed. 

Located on the Pune-Bangalore Highway, The Orchid Pune, is a five-star property and an Ecotel Hotel in India that exudes grace and luxuriance. Away from all the hustle-and- bustle of the busy city, The Orchid Hotel in Pune is at an ideal distance from many IT and software hubs in Pune – making it the business traveller’s preferred choice of booking.

Sprawled across six acres of stunning landscaped gardens, The Orchid Pune, is host to an assortment of world-class conference rooms, banquet halls, and outdoor lawns for events. The hotel, an instantly recognisable building on the Pune-Bangalore highway, is adjacent to Pune’s only International Sports Complex makes it near-impossible to miss. 

The Orchid was the first to launch the Midnight Buffet some years back when nobody had a similar concept. Recently they have Re-Launched the Midnight Buffet at Boulevard Coffee Shop. The BTeam was Invited to for the Tasting the Midnight Buffet which is just 499/- ++ Taxes. 

The buffet was a lucullan feast and one of its kind. They had all, right from the Soups, Salads,  Starters, Mains with a unique live counter and wide variety of desserts to spoil yourself.

I will just run you through the menu starting from the Soups- Roasted Squash & Almond Soup and Chicken Tom Yum Soup.


Starters
were served on the Table:  Tandoori Paneer and Veg Dumplings. Paneer was soft and well marinated. 

Salads
had a good spread which includes the non-veg variants as well. 
Coming to Live Counter: As I mentioned earlier that they had a Unique Live Counter, They had a Hand Cart placed within the premises and they were serving Italian Pav Bhaji. We actually hogged on this !! Nicely cut Penne Pasta were tossed in PavBhaji with some Italian herbs and loads of Cheese/Butter. It was served with the homemade fresh and soft pav. 


Mains
: It was again a huge spread like Bhavnagari Salan and Indian Veg Stekar, Paneer E-Khas, Malaysian Stew Noodles, Steamed Rice and Dal Fry. My personal favourite was Paneer E-Khas and Malaysian Stew. 


Desserts
:  Along with some delicious Cakes, Brownies they also had luscious Traditional Indian sweets like Malai Ghewar and Angoori Rasmalai.

They also serve Alcohol which is the Plus point and a reason to visit. 


A big shout out to Neha for inviting us and Harshita and Team Boulevard for hosting us
.

Disclaimer: I was invited for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same. The blog is not personally or commercially influenced. I have not lifted, copied or plagiarised it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.

Pa Pa Ya- A journey of Molecular Gastronomy 

Pa Pa Ya is one of the most talked about and one of favorite restaurants in lively city of Mumbai…. The city which never sleeps neither it disappoints you by serving some mind blowing dishes from the Pan Asian Continent. Pa Pa Ya not only serves good food but also takes us to a journey of Revolutionising the pan-Asian dining experience, Pa Pa Ya is an assimilation of various cooking techniques and cultures found across the Asian continent. It is as much about culinary art as it is about offering an exceptional gastronomic experience. It showcases super innovative presentations, the likes of which have never been seen before, integrated with cutting edge contemporary cooking techniques, including the use of the latest innovations & technology used in molecular gastronomy.

Pa Pa Ya, It is a complete reinvention of Asian cuisine on a global scale. Leave your preconceived notions and perceptions out of the door, while enjoying a sensory experience at Pa Pa Ya. Here, eating is an experience unlike any, where we take you on a culinary journey through the landscape of Asia in a manner which has never been done before.


Pa Pa Ya is a modern Asian bistro from the House of Massive Restaurants and best described as a
chic, modern and radical reinterpretation of Asian cuisine.

Pa Pa Ya endeavours to offer a holistic dining experience and thus showcases a range of cocktails in its signature beverage section, which have been given the same tender, love and care as the cuisine, applying extensive use of molecular mixology with absolute cutting edge innovation never been seen before.

We were invited for the food tasting of this journey called Pa Pa Ya. This was the first time that #punefoodbloggers were invited for the food tasting from Mumbai. As we reached we got warm welcome from the team Pa Pa Ya.


The interior of the restaurant was just mesmerizing and had an urban feel with metal hexagon boxes dangling all around, nice dim light with warm red painted walls gave the interior a nice and a stand out look to the place.

Let’s begin with the Journey of food tasting:

Amuse Bouche:

The definition of amuse bouche is a French term which means a little bit of food which is served before the meal to stimulate the appetite. It had watermelon cubes with foam on it and nitrogen gas fumes bubbling out from the bowl beneath.

We ordered some drinks to cool us down:

Lighthouse : This is one of the signature drinks, lemongrass infused vodka, galangal, orange and pineapple  juice. Enough Alcohol contain to get started.

GO PA PA YA: Another gem from the signature drinks vodka, kaffir lime, thyme and rosemary reduction, citrus. Nice tangy and sour with the hint of vodka.

WISE WHISKY: This will be loved by Whisky lovers, strong and nice with flavors of homemade rosemary reduction.

Beer Battered Avocado Tacos , Corn : A Japanese Mexican Style Of Tacos With The Shell Of Tacos Made From ‘GYOZA Sheet’ (Primarily Used To Made Dumplings ) Stuffed With Beer Battered Crispy Avocado, Corn Topped With Mozzarella Cheese, and this was nice and crunchy with perfect taste of all the flavors.

Phad Thai Veg: This was served in big and heavy stone bowl which was actually pretty heavy to handle! Coming to the Phad Thai, it was almost the basic nothing extra wow factor, ketchup based  with the crushed peanut sprinkled over it.

Kale and pockchoy dimsums: It is one of the best dish which I liked the most. Gaozi Dressing along with  mushrooms and with lots of veggies in it.This one comes with a crispy papad and a spicy dip on the side.

Cheese Pakoda: Golf ball size cheese pakoda with loads of cheese filling within. Its a must have for the every cheese lover. Nice and soft cheese balls served with the spicy sauce to cut the taste. I #cheeslovers


Urmaki Sushi: Uramaki Sushi in simple words means inside out sushi.

Uramaki has a very interesting history.
The story goes that it was developed in Little Tokyo in Los Angeles in the late 1960’s by Machita chiro the sushi chef in a restaurant called Tokyo Kaikan. It seems the restaurant was having problems obtaining fat belly tuna (toro) for its mainly Japanese customers so started to substitute avocado instead. Avocado has a similar consistency and tends to melt in the mouth kind of like toro. Later, when the number of American customers started to increase, some disliked the texture of the seaweed, so Ichiro turned the roll “Inside-Out”; thus putting the rice on the outside, and the seaweed on the inside. Kind of “hiding” it.

This seemed to pacify the American customers and so the California Roll was born. Rather clever, don’t you think? It must have worked because Uramaki seems to be one of the most popular types of sushi now in the U.S.

Rice on the outside with seaweed on the inside stuffed at the bottom topped with deep fried greens spinach and sesame served with wasabi.
Presentation and taste wise this dish was really good. #recommended

Desserts:


Molecular Vanilla Dessert with Pannacotta: It was the curtain raiser for the dessert section, and the drama begins, Vanilla Ice cream was rightly made on the table with the help of Nitrogen gas which made the atmosphere little Cool and smoky around the table. Once it was done it was served on the plate with wobbly Pannacotta and crunchy salty nuts to cut the taste of sweetness if you wish to switch between both. Awesome and fresh vanilla ice-cream was nothing short of the yumminess. Pannacotta had to take a step back in front of the ice-cream.

#HighlyRecommended

Chocolate ball on fire –When this was placed on the table the first expression was like wow! A big chocolate ball stuffed with 4 scoops of vanilla ice cream, chocolate ganache, cheese cake cream served on a bed of coffee cream and loads of cookie crumble and almond crumble to this contrast the bright red berries were placed on the edge of the plate, and it was just nothing but an artwork and Chef was the artist to put all the effort into the dish. This looks so artistic and when they poured lit up alcohol and way the ball cracks up after the alcohol is poured is truly eye catching.

With very first bite alcohol hits you with the bitter taste of chocolate which is mesmerizing.

Overall Pa Pa Ya is a journey of molecular gastronomy which is beyond the imagination of food lovers.

I personally thank the team Pa Pa Ya for hosting us and making this journey a memorable one.

Lastly I thank #Jerlynfoodfanatic for putting up me in the list of invitees. 


Please have look at the Drooling pictures of the food which was served: