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... of milk, stir in until all of the liquid is absorbed
4. Repeat step 3 in increments (with long, stirring strokes to keep it smooth) until the sauce is desired thickness. For us, it was 1l
5. Add cheese (we used Indian Dairylea) to flavour the sauce, then add salt and black pepper
6. Add diced onion and carrot to hot oil in ...
... practiced some lines for a short film they are both acting in, and I popped outside to read my book and write a postcard. At around 10am, we made some pretty ad hoc egg custard with the only regular ingredient being egg yolks. Everything else was an Indian improvisation.
Nevertheless, by 11am - Riya was writing in her book once more as we all tucked into the childhood classic of banana custard.
Once we were all washed up, I showed them pictures of my ...
... Helvetica, Arial, 'Droid Sans', sans-serif; font-size: 14px; line-height: 19.9999942779541px;">6. Add sabudana until the pan is full. Let the mixture sweat out a little and then give it a good stir
7. Mix in coriander leaves.
8. By this point, keep going until the sabudana is soft and the dish is hot
9. Serve directly onto a plate/ bowl and enjoy
... As I was taking for photos to compile a recipe for future reference, I had my camera out, and so took some snaps of the morning routine that Jijoy, Ria and Karma wouldn't ordinarily document.
Karma was being his characteristic cheeky self, leaving a trail of mess behind him. To distract, I showed him how to use the camera.
He soon got the hang of it, and has a bit of an eye for composing a picture. See his efforts below.
By this ...
... in Indian Folk Dancing, the Hindu Wedding and baby naming ceremonies, also, my Yoga teacher…we’re tight. She used me as an example…of how not to do a pose…but still, this is an improvement and I like her a lot now!! Also my new landlords, Auntie and Uncle Datar, are wonderful…I’m grateful to the wonderful people I’m meeting here and I just hope it amounts to something…not sure what ...