Street Food Pune

Street Food Pune We bring to you a video of the best street food in Pune. Street food of Pune is the food sold by hawkers

🍰 Dessert & Sweet Dish Online Competition – Pune 2025 🎉Think your dessert is the best in town? 🍮🍩🍨Show off your baking a...
25/10/2025

🍰 Dessert & Sweet Dish Online Competition – Pune 2025 🎉

Think your dessert is the best in town? 🍮🍩🍨

Show off your baking and sweet-making skills in Pune’s most delicious online competition!

👩‍🍳 Open For: Home bakers, chefs, students, & dessert lovers
🏆 Categories: Cakes | Pastries | Traditional Sweets | Fusion Desserts
📅 Date: Nov 10, 2025 – Entries open now!
💻 Mode: Online (Submit photos/videos of your creations)
🎖️ Awards & Certificates:
🏅 Best Dessert of the Year – Pune 2025
🏅 Most Creative Presentation
🏅 People’s Choice Award

✨ How to Participate:
1️⃣ Register online
2️⃣ Share your sweet creation photo/video
3️⃣ Win exciting prizes, certificates & recognition!

📍 Organised by: Street Food Pune
📞 For Details: +91 95299 99233

“May all your worries and fears diminish from your life and fill your heart with calm and healthy thoughts. Happy Pongal...
14/01/2023

“May all your worries and fears diminish from your life and fill your heart with calm and healthy thoughts. Happy Pongal”

Spicy Indian (Gujarati) Green BeansRating: 4.3/5Preparation Time: 15 mCooking Time: 15 mTotal Time: 30 mIngredients:1 po...
30/11/2022

Spicy Indian (Gujarati) Green Beans
Rating: 4.3/5
Preparation Time: 15 m
Cooking Time: 15 m
Total Time: 30 m

Ingredients:
1 pound fresh green beans, trimmed and cut into 1 inch pieces
1/4 cup vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, finely chopped
1 dried red chile pepper, crushed
1 teaspoon salt
1/2 teaspoon white sugar
ground black pepper to taste

Directions:
Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.

https://streetfoodpune.in/.../spicy-i...

Masala-Spiced Roast ChickenRating: 4.2/5Preparation Time: 5 mCooking Time: 1 h 5 mTotal Time: 1 h 10 mIngredients:1 (3 p...
30/11/2022

Masala-Spiced Roast Chicken
Rating: 4.2/5
Preparation Time: 5 m
Cooking Time: 1 h 5 m
Total Time: 1 h 10 m

Ingredients:
1 (3 pound) whole chicken, giblets removed
10 cloves garlic
1/4 cup garam masala
1 lime

Directions:
Preheat oven to 425 degrees F (220 degrees C).

Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.

Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

https://streetfoodpune.in/.../masala-...

Chicken Mulligatawny SoupRating: 5/5Preparation Time: 35 mCooking Time: 24 mTotal Time: 59 mIngredients:1 Granny Smith a...
30/11/2022

Chicken Mulligatawny Soup

Rating: 5/5
Preparation Time: 35 m
Cooking Time: 24 m
Total Time: 59 m

Ingredients:
1 Granny Smith apple, finely chopped
1 small onion, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
1 jalapeno pepper, finely chopped, or more to taste
3 tablespoons minced ginger
2 tablespoons curry powder
3 cloves garlic, minced
1/2 teaspoon garam masala (optional)
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
4 cups chicken broth
1 cup seeded and chopped tomatoes
2 skinless, boneless chicken breast halves
1 (14 ounce) can coconut milk
2 cups fresh spinach
1/4 cup chopped cilantro, or to taste
3 cups cooked jasmine rice
1 lime, cut into wedges

Directions:
Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.

Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.

Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

https://streetfoodpune.in/reci.../chi...

Indian Eggplant – BhurthaRating: 4.5/5Preparation Time: 15 mCooking Time: 50 mTotal Time: 1 h 5 mIngredients:1 eggplant2...
30/11/2022

Indian Eggplant – Bhurtha
Rating: 4.5/5
Preparation Time: 15 m
Cooking Time: 50 m
Total Time: 1 h 5 m

Ingredients:
1 eggplant
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato – peeled, seeded and diced
1 clove garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
ground black pepper to taste
1/4 cup chopped fresh cilantro

Directions:
Preheat the oven’s broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.

Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don’t let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.

Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.

https://streetfoodpune.in/recipe.../i...

Address

8/5, B, Aadhar Resi, Mangalwar Peth Road, Near Shetty Corner
Pune
411011

Telephone

+919529999233

Website

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