Virat Kohli's Restaurant One8 Commune | Resto-bar in Pune

I recently had a privilege to dine in at one of the branches of one8 commune which is located at Bund Garden, Pune. Even though it was almost midnight the weekend crowd was very lively and happening. The fun atmosphere and excitement of the youngster could be seen reflected and complimented in the delicious food.

One8 Commune is a beautiful Restro bar. They have a vibrant, multi-cuisine, menu that caters to a global palate.

This cafe is known for it's relaxed, comforting vibe and ofcourse menu. One8 commune at Pune is a suave eatery serving Continental, Mexican, Thai, Chinese, Mediterranean, North-Indian and Asian cuisines. The menu is incredibly detailed and the starters comprise a whole lot of options including salads, baos, tempura, dimsum, cakes and more. 

One8 commune also offers all the classic cocktails and mocktails you can hope in a restro pub. The interior and decor are beautiful and fantastic. 

You will be reminded it as a Virat's restaurant by the big cricket score board on the wall. No wonder, it is one of the favorite restaurants of Cricket lovers and let's not forget about the food. The restaurant has some innovative menu and the food you have probably never heard of!

I loved how he listed he favorite meals in a section on the food menu. It has some interesting vegan food options - Super Food Salad, Avocado Tartar, Mushroom Googly Dimsums and Pearl Barley Risotto. 

Virat Kohli's Restaurant One8 Commune | Resto-bar in Pune

The desserts, especially the 5 Rivers Mud Cake And Oven Based Cheese Cake are simply delightful. Do try their Superfood Salad, Mushroom Googly Dimsums, Signature Hummus, The one8 Mezze, Communing Indian Way are way too yummy. 

 

One8 Commune has so much to offer. It is that one food trip you would want to remember.

1. Corpse Reviver

They have a bunch of cocktails and mocktails. I tried Corpse Reviver. It's a gin based cocktail with a tinge of orange in it.

2. Mushroom Googly Dimsums

Dimsums is everyone's favorite and Virat's too. These dimsums are prepared with truffle oil and is filled with assorted wild mushrooms, cream cheese and vegetarian broth. They come with a beautiful tomato garlic sauce.

3. The One “8” Mezze

This party platter serves with a bit of everything like Spanakopita, Falafel, Vegetarian Sishtouk, Sumac Rice Kofta along with Hummus and Pita.

4. Communing Indian Way

This Indian platter also serves lot of Indian dishes like Soya Keema Puff, Tandoori Cottage Cheese, Bandel Mochar Chop, Soya Boti Kebab, along with Mint Chutney.

5. Five Rivers Mud Cake

For Dessert, go ahead with Mud Cake. It's a Decadent layered chocolate mud cake and chocolate mousse. This is my favorite dessert of all. It was the ideal end to the full meal.

This cozy restaurant has left the best impressions. The ambience is very welcoming. Hospitable hosts, delicious dishes, beautiful presentation, wide wine list, amazing cocktails, mocktails and wonderful desserts. I'm bowled over by the salads, fine food, drinks and dessert. I would recommend it to everyone. 

Review: 4/5

INR for 2: 2500

Timings: 12 pm - 12 am

Address: Unit 5, Raha Bahadur City Centre, Raja Bahadur Mill Road, Sangamvadi, Pune, Maharashtra, 411001

Virat Kohli's Restaurant One8 Commune | Best food in Pune

One8 commune is one of our favourite Indian cricketer's Virat Kohli restuarant chain co-owned by Ankit Tayal, Vartik Tihara and Anshul Goel.

Apart from being a "GOAT" cricket player, Virat like a typical delhite loved hogging on northern Indian foods like rajma chawal, chole bhature, amritsari kulcha etc. It was this love of food which led him to start One8 commune with branches opened in Delhi, Kolkota, Pune and most recently in an outlet was launched in Mumbai formerly owned by singer and actor legend Kishore Kumar.

One8 Commune is a beautiful Restro bar. It is Millennials newly favorite hangout. They have a vibrant, multi-cuisine menu that caters to a global palate.

It's the best place for people which offers some of the best vegan, vegetarian and for hardcore non-vegetarian dishes.

Virat Kohli's Restaurant One8 Commune | Best food in Pune 

This cafe is known for it's relaxed, comforting vibe and ofcourse menu. One8 commune at Pune is a suave eatery serving Continental, Mediterranean and Asian cuisines. The menu is incredibly detailed and the starters comprise a whole lot of options including salads, baos, tempura, dimsum, cakes and more. 

One8 commune also offers all the classic cocktails and mocktails you can hope in a restro pub. The interior and decor are beautiful and fantastic. 

You will be reminded it as a Virat's restaurant by the big cricket score board on the wall. No wonder, it is one of the favorite restaurants of Cricket lovers and let's not forget about the food. The restaurant has some innovative menu and the food you have probably never heard of!

One 8 commune feels like a comfortable and casual dine in and bar space which allows you hangout with friends. It is currently one of the most happening places when it comes having dinner or occasions with your friends. It boasts of some the best cuisines when it comes to Indian, Mexican, Thai, Chinese, Continental, North-Indian, Mediterranean cuisines and Italian.

Overall, I would recommend friends and and family to definitely visit the nearest outlet of one 8 commune. There is definitely a lot of variety in their menu and do not forget to order the Virat Special. I would be looking forward to reading your experience in my comments section and please follow me for more reviews and updates on food and recipes. Thanks.

DAL MAKHANI

Experience authentic Punjabi flavors with this exquisite rich and creamy Dal Makhani!!

Robust with various spices, Dal Makhani is cooked with the aroma of asafoetida, cardamom, bay leaves, cloves and cinnamon. This delectable buttery Punjabi dish of lentils has a rich and creamy texture. A staple in Punjabi cuisine, Dal Makhani taste the best with butter naan, lacha parantha or jeera rice. It's my top comfort food that's incredibly authentic.

Dal Makhani is the most popular dish originated from Punjab region. It's the combination of black lentils and red kidney beans. It was hugely popularized by the migrating Punjabi community within India and around the world. It's a dish that almost all Punjabis swear by, it's that exotic!

This dal is mainly served in dinner parties as it takes long time to cook. So you require a lot of love and patience to prepare it. The best thing about this dal is, it tastes even better on the next day. Try making these lentils in a large quantity, reheat it on the second day and serve them for breakfast. You'll truly love it!

There are different ways to cook Dal Makhani. After experimenting with all of them I'll share my best method. This is my Mom's style of preparation. She uses some unusual techniques in her cooking. She often makes this recipe cuz it's loved by everyone in our family!

About the recipe, we haven't soaked the lentils here, we directly pressure cooked it. This process will take 20-25 more minutes. This method will give you perfect flavors and creamy texture. It's rich, warm and super satisfying. Always remember, the longer you keep Dal Makhani to simmer flame, the better it tastes.

DAL MAKHANI

                                                        

Preparation time: 20 minutes

Cooking time: 2-2.5 hours
Serves: 6 people
Author: The Food Root

INGREDIENTS

For Cooking Lentils:
1 cup or 200 grams - black lentils (kali urad)
2 tablespoons - red kidney beans (rajma)
4 cups of water for pressure cooking
1 tablespoon of Salt or as per taste
1/2 teaspoon - Turmeric powder 
Pinch of Asafoetida
3 Green Cardamoms 
2  Bay leaves
4 cloves 
One inch cinnamon 

For Tempering :
4 tablespoon - Clarified Butter/Ghee
2 medium size onions, chopped
3 medium size tomatoes, chopped
2 Green chillis, chopped
1 piece or one inch long - ginger, peeled, grated
6-7 garlic, chopped
1/2 teaspoon - Red chili powder
1 teaspoon - Coriander powder
1/2 teaspoon - Garam Masala
1/2 cup - yogurt
2 teaspoon - Fresh cream (optional)

For Garnishing :
Coriander leaves
Fresh Cream

METHOD

I haven't soaked the lentils, this process will take 20-25 more minutes

1. Wash the lentils and mix them in the pressure cooker - Wash 1 cup of black lentils and 2 tbs of red kidney beans, under the running water. Drain it completely and add it into the pressure cooker. Next, add 4 cups of water and pressure cook it for 2 whistles on high flame. After 2 whistles, turn off the heat and wait for the pressure to release completely before opening the cooker.

2. Add spices and pressure cook the Dal for 5-6 whistles - Open the pressure cooker and add 2 cups of water and the spices: salt, turmeric powder, green cardamoms, bay leaves, cloves, cinnamon and pinch of asafoetida. Stir it well. Pressure cook it for 5-6 whistles on high flame.

3. Open the lid and keep the cooker on the low flame for 25-30 minutes - Open the lid and let the lentils cook for 25-30 minutes on low flame till it get thickened and get a creamy texture.  Keep stirring occasionally. Remember, the lentils should be soft and melt in mouth, you should not get any any bite while eating.

4. Sauté onions and ginger garlic paste in a pan - Meanwhile, heat 4 tablespoon of clarified butter in a pan and add chopped onions and sauté it on a low flame till they become light brown. Then add ginger garlic paste and stir it till it's aroma goes away.

5. Prepare the tomato puree tempering - Add chopped tomatoes, chopped green chillis and sauté it for around 5 minutes on low medium flame. Next, add red chili powder, coriander powder and garam masala in the pan. Sir it well. Let the mixture cook till the oil separates. You can also add half cup of yogurt. It will give a lot of creaminess.

6. Add the cooked dal in the pan. - Then, add the cooked dal in the pan. Add some hot water, if needed for consistency and stir it for next 4-5 minutes till Dal Makhani is nicely cooked and gives a lovely creamy texture. Add plenty of fresh cream and mix it well, sauté it for 2-3 minutes . Turn off the heat and remove it. 

7. Garnish and Serve - Garnish it with coriander leaves or fresh cream. The Dal Makhani is ready to serve!!! Serve with Naan, Parantha or Jeera Rice.

Notes

1. You can save your time by soaking the lentils overnight and skip the step 1
2. Add yogurt while tempering tomatoes, it will give a lot of creaminess.
3. The longer you keep Dal Makhani on flame, the better it taste.
4. Make a lot of Dal Makhani and reheat it, it tastes better on the next day!
5. Serve it with lacha parantha, butter naan or jeera rice.

11 Best Diwali Mithai and Diwali Dessert Recipes

Diwali is round the corner. It is the festival of lights, joy, happiness and laughter. Diwali marks the victory of good over evil, of light over darkness and knowledge over ignorance.

Food is an integral part of any any festival. Here are some 11 best Diwali mithai and Diwali dessert recipes that you can try at home.

1. Rasmalai 

Rasmalai is a classic rich dessert, consists of the delicate flattened cheese balls cooked in a sugar syrup and flavored in a flavored thickened milk  (rabri).

Continue to the recipe...

2. Shahi Tukda

Shahi Tukda is a rich and creamy Indian dessert, where fried bread pieces are dipped in cardamom flavored milk syrup, layered and finished off with some crushed almonds, cashews and pistachios. 

Continue to the recipe...

3. Til Gun Ladoo

Til Gun Ladoo is a traditional sweet made during lot Diwali and any other festivals. This sweet is made with two ingredients with sesame seeds and jaggery.

Continue to the recipe...

4. Moong Dal Halwa

Moong Dal Halwa is an India Mithai made with Moong lentils, Khoya, Milk, Ghee, Sugar, Cardamom and Dry Fruits.

Continue to the recipe...

5. Dahi Vada

These deep fried lentil balls are made from urad dal batter and bathed in thicked beaten yogurt with a drizzle of mint and tamarind chutney.

Continue to the recipe...

6. Kheer

Kheer is prepared with the goodness of rice, milk, sugar, and garnished with crushed cardamom, dry fruits and nuts, like pistachios, cashews and raisins.

Continue to the recipe...

7. Carrot Halwa

Carrot Halwa is made with carrots, cream, khoya, sugar, ghee and lots of nuts. It's a delicious North Indian dessert sweet but is relished on every occasion.

Continue to the recipe...

8. Mawa Kulfi

Kulfi is made with milk, sugar and khoya. You can also add dry fruits, cardamom powder in the kulfi which is totally optional.

Continue to the recipe...

9. Warm Fudge Brownie

Hot sizzling brownie with vanilla ice cream topped with some chocolate sauce. It is super refreshing, has a crisp aroma and is among the world's most tempting treats. It is made with dark chocolate, butter, milk, flour, powdered sugar, baking powder, salt, vanilla essence and walnuts.

Continue to the recipe...

10. Dry Fruit Custard

Dry fruit custard is made with milk, sugar, dry fruits and custard powder. It's a sweet dessert which you can enjoy at the end of diwali dinner party.

Continue to the recipe...

11. Pistachio Ice-Cream

Churned with generous amount of pistachios and dusted with almonds, this is hands-down the best homemade pistachio ice cream you'll ever eat. It is made with milk, cream, sugar and tons of pistachios. It's a sweet dessert which you can enjoy at the end of diwali dinner party.

Continue to the recipe...

DIY DIWALI  DECOR IDEAS 

These are some Diwali DIY Decor ideas to jazz up you little corners of your home. These simple decors will make your home glow with glitters and lights. Have fun doing these simple DIY decor projects. They will certainly add an oomph factor to the decoration of your home.

These are some Diwali mithai and Diwali dessert recipes, let me know in the comment section which one is your favorite. 

Wish you and your family a very Happy Diwali. May the glow of joy, prosperity and happiness illuminate your life and your home.

 

Moong Dal Halwa with Khoya | Moong Dal Halwa | Holi Traditional Dessert

 

Moong Dal Halwa is an Indian Dessert made with Moong lentils, Khoya, Milk, Ghee, Sugar, Cardamom and Dry fruits.

Holi is a festival of colors which marks the beginning of the spring season. This festival celebrate the triumph of good over evil. It is also associated with the eternal love of  Lord Krishna and Radha. It's a festival to play with colors, bonfire, dancing and singing and to savour in some traditional delights. 

A festival is an excuse to feast. Like all Indian festivals, sweets (Indian Mithai) play very important role in holi. Add this Moong Dal Halwa to your Holi spread. This delicious recipe will add to the fun and sprit of the festivities.

Moong Dal is an aromatic and flavorful sweet. It doesn't require much ingredients but yes, it does require a lot of time and effort to make. The ingredients which you require to make Moong Dal Halwa are Moong Dal, Khoya, Milk, Ghee, Sugar, Cardamom and Dry fruits.

Moong Dal Halwa is a classic rich traditional dessert which is always joy to have. It is not just delicious but a filling wholesome halwa which you will love to have.

This Moong Dal Halwa was made by my Mom yesterday, it was so delicious that I just couldn’t stop myself and share the recipe with y’all. So here is it with step by step pictures.

Step by Step Method To Make Moong Dal Halwa

How To Make Moong Dal Halwa With Khoya

1. Soak Moong dal (split husked yellow lentils) in water for 4-5 hours.

2. Drain water, and rinse the moong dal until the water runs clear.

3. In a food processor, add moong dal and grind it coarsely adding enough water around 1/2 cup. Keep it aside.

4. Melt 6-7 spoons of ghee (clarified butter) in a large wide pan over a medium flame.

5. Add the coarsely grounded dal in the pan.

6. Stir it well so that the halwa doesn't stick to the pan.

(Add more ghee in the grounded moong dal and stir.)

7. Keep stirring the halwa on the low flame till it turns light brown. Keep roasting with constant stirring, until the ghee starts to separates out from the sides and the texture in no longer lumpy. Break the lumps and keep stirring for atleast 25-30 minutes.

8. Meanwhile when the halwa is cooking, take another pan, heat 1 cup milk and let it boil. After 4-5 minutes, add 2 cups sugar, 2 cups water, and stir it for 3-4 minutes. Keep stirring so that the sugar is completely dissolved and no lumps are to be found. Once it comes to boil turn off the flame. Keep it aside.

9. When the moong dal get separated in the pan, add khoya/mawa or (dried evaporated milk solid).

10. Next, add the hot milk mixture in the cooked fried moong dal very carefully and stir well so that no lumps are found. 

11. The Mixture will start to thickens slowly. Continue stirring on low flame. Once again the ghee will starts to separates out from the sides. 

12. Add in the chopped dry fruits and pumpkin seeds (optional), followed by the crushed cardamom pods (seeds removed) and stir it for 2-3 minutes. Mixture will start to thickens slowly. Continue stirring on low flame and turn off the heat.

13. Serve hot Moong Dal Halwa to your family and enjoy!

Patience is a virtue as Moong Dal Halwa takes lot of time and effort to make.

If you haven’t tried this recipe yet, just give it a try and let me know in the comments below. Happy holi!! 

How To Make Moong Dal Halwa | Moong Dal Halwa with Khoya | Holi Traditional Dessert

Preparation time: 10 minutes
Cooking Time: 45 minutes - 1 hour
Serves: 6-8 People
Author: The Food Root

Ingredients:

Soaking Time: 4-5 hours

For Soaking Moong Lentils 

1 cup Moong Lentils, coarsed (split husked yellow lentils)

For Grinding Moong Lentils 

1/2 cup water

To Make Halwa

7-8 tablespoon ghee
1 cup full fat milk
2 cups water
1 cup sugar
1/2 cup khoya
chopped dryfruits (cashews, pistachios, raisins)
1 tablespoon pumpkin seeds (optional)

6-8 cardamom pods, husked or powdered

Method:

1. Soak Moong dal (split husked yellow lentils) in water for 3-4 hours.

2. Drain water, and rinse the moong dal until the water runs clear.

3. In a food processor, add moong dal and grind it coarsely adding enough water around 1/2 cup. Keep it aside.

4. Melt 6-7 spoons of ghee or clarified butter in a large wide pan over a medium flame.

5. Add the coarsely grounded dal in the pan.

6. Stir it well so that the halwa doesn't stick to the pan. 

7. Keep stirring the halwa on the low flame till it turns light brown. Keep roasting with constant stirring, until the ghee starts to separates out from the sides and the texture in no longer lumpy. Break the lumps and keep stirring for atleast 25-30 minutes.

8. Meanwhile when the halwa is cooking, take another pan, heat 1 cup milk and let it boil. After 4-5 minutes, add 2 cups sugar, 2 cups water, and stir it for 3-4 minutes. Keep stirring so that the sugar is completely dissolved and no lumps are to be found. Once it comes to boil turn off the flame. Keep it aside.

9. When the moong dal get separated in the pan, add khoya/mawa or (dried evaporated milk solid).

10. Next, add the hot milk mixture in the cooked fried moong dal very carefully and stir well so that no lumps are found. 

11. The Mixture will start to thickens slowly. Continue stirring on low flame. Once again the ghee will starts to separates out from the sides. 

12. Add in the chopped dry fruits and pumpkin seeds (optional), followed by the crushed cardamom pods (seeds removed) and stir it for 2-3 minutes. Mixture will start to thickens slowly. Continue stirring on low flame and turn off the heat.

13. Serve hot Moong Dal Halwa to your family and enjoy!

Notes:

1. Use full-fat milk to make Moong Dal Halwa more delicious.

2. Soak Moong Dal Lentils for 4-5 hours or overnight.

3. Adding khoya is optional. You can skip it if you want.

4. Add sugar as per your taste.

5. Add your choice of dry fruits and nuts in the Moong Dal halwa.

6. Add cardamom pod, husked or powdered to get the intense flavour.