Katakirr Misal — Restaurant in Pune

Katakirr Misal. Pune Katakirr Misal eluded me for long time , partly mixed reviews and then the crowd. Today after finsihed a visit we found some time between then and pick up schedule for my daughter. Thought why not give it a try. Like "Shadi Ke Laddu" some Misals you have to eat. And then to either rejoice or regret is all matter of luck.

So today was the day. It all began first with checking the crowd and getting a token number. Which my son did. Meanwhile I took my car in an adjacent lane to find P2 parking. Luckily it was within an ear shot of the eatery. A dozen people were waiting and it was full house.Fortunately several people finished simultaneously, creating lots of space and some token owners were missing, so we got to enter within 10 minutes. The decor is minimal, functional to say. Menus displayed in bold letters with reasonable pricing for the location. Near Karve Road.

They had four major versions. Tikhat, Medium, Light and Jain. Probably in the order spiciness and last one without onion. And Jain community don't eat onions. I chose medium my son went for Tikhat.

Misal arrived within few minutes. Service was very quick. The bowl was medium sized but little deep. Not exactly of my liking because you can't discern the ingredients. You have to cause lots of storm and upheaval in that tiny world of Misal. But me being a creature of habit had to do it. I scooped the contents and could notice below the veneer of thin size zero shev , chopped onion and coriander, there was good amount of farsan and after literally scraping the bowl found the thick shev. Just what I always liked. I could not find moth beans easily though. There was a spoon ful of potato veggie hibernating in a quite corner , which initially I didn't notice . The Misal was served with a Misal cut sample. And seperate mug was also given with extra curry cut. I took the first bite , instantly it hit all the wrong chords in my taste centers in the grey matter. It was too spicy. Too much even for a Kolhapuri native guy like me. There are three methods to make anything spicy. Green chilly, Red Chilly and Pepper. Thev Misal guys rarely use green chilly, except perhaps in their initial preperation of ground Masala if any. But the chief element is red chilly and little bit of pepper. The combination is critical. Red chilly is the critical mass and black pepper gives a lasting sting like the afterburners of a jet.

Rightly done, these two make you long for more. It's like a pain you endure to run hard in a game and the outcome makes it all worthwhile.

Katakirr clearly missed the whole point. It was only chilly powder all the way and used indiscriminately. That's not what a great Misal is. First I thought it might be an aberration, but then I found out that even after scooping out the farthest in the bowl, the taste was terribly pungent.

I can stand hot and pungent cuisine, but my taste buds refuse the onslaught of senseless use of chilly powder as spice.

I had to quickly order water and buttermilk. Buttermilk was good though. Soothing and nice way to wash down the Misal.

Now my ususal routine took a back seat, Like taking the morsels, chewing at a leisure and also keep adding the Misal cut to maintain the fluidity and keep munching the bread. It was replaced by the mechanical motions of breaking the bread and pushing the Misal down the food pipe with water and buttermilk.

The foodie was lost in this mindless transmission of food from the bowl to mouth.

We asked for additional onion which was given without a murmur. Usually some of these guys create a scene whenever the onion prices shoot up in the market. Either refuse or ridiculously charge 5 Rupees. Which is insane. But some still do. Thankfully katakirr didn't.

I ate it with great difficulty. Even the fresh Pav could not subdue the spice quotient. Not even by a single marker. Somehow I finished the Misal.

It's not bad but not...

Title: A Taste of Pune's Culinary Heritage: Katakir Restaurant Review

Nestled in the vibrant streets of Pune, Katakir Restaurant stands as a testament to the city's rich culinary heritage, offering patrons a delightful journey through its diverse flavors and cultural influences.

Upon entering Katakir Restaurant, guests are greeted by a warm and inviting ambiance that reflects the eclectic charm of Pune. The restaurant's decor, adorned with traditional artwork and vibrant colors, sets the stage for a memorable dining experience that celebrates the city's cultural diversity.

The menu at Katakir Restaurant is a culinary masterpiece, featuring a tantalizing array of dishes that showcase the best of Pune's cuisine. From savory street food delights like vada pav and misal pav to mouthwatering Maharashtrian thalis and aromatic biryanis, each dish is a celebration of flavor and authenticity.

One cannot help but be enchanted by the restaurant's signature dishes, such as the flavorful Puneri misal, served with crunchy farsan and freshly baked pav, or the indulgent sabudana khichdi, a comforting dish made with tapioca pearls, peanuts, and spices.

Beyond its delectable cuisine, Katakir Restaurant serves as a cultural hub where locals and visitors alike come together to savor the tastes of Pune and share in its vibrant spirit. It is a place where stories are exchanged, friendships are forged, and memories are made over plates of steaming hot food and laughter-filled conversations.

In conclusion, Katakir Restaurant is more than just a dining destination; it is a culinary haven that embodies the soul of Pune. With its delicious dishes, welcoming ambiance, and rich cultural heritage, Katakir Restaurant offers a truly unforgettable experience for anyone seeking to explore the flavors of this...

Finally, I got the chance to tell you about Pune’s very famous Misal Pav Spot, Kata Kirr Misal. Everytime you visit this place, the crowd present there will give you idea how much this Misal popular among all age group, having huge fan following. Many Punekar, starts their weekend with this spicy and delicious Misal.

Kata Kirr Misal is classically eminent Kolhapuri style Misal, with zesty gravy. In Misal, they serves three types of gravy (rassa), spicy, medium and light. You can choose for any one of them. Spicy rassa gives unexplained satisfaction to spicy Misal lovers. Buttermilk is available to digest spiciness.

After serving to customers for five years at Karve Road, Katakirr Misal has shifted to their new premises, near Kalmadi School, Nal stop, off Karve Road. The new refectory is roomy and surrounded with nice greenery area. Owner is giving consistent quality from many years with brilliant service which will not disappoint you.

The mixture of spices used for the preparation of Misal is really tremendous, while having experience, you will come to know. We would like to mention some rule of this place. There are boards in English and Marathi registered. Some of them are‘Do not share a single Misal. If you do so you will be charged Rs. 15 extra,  bring a Tiffin of your own if you want to parcel the gravy, you will have to wait for 10 minutes till your parcel gets ready (You can see given picture, to get complete idea).

If you want to visit Kata Kirr Misal, you can come directly to Kalmadi School, kelkar Road near Nal Stop, you can see this place exactly next to it. Parking is available at road side as per...