The Spoon from outer Space is moving!

Greetings loyal humans,

I have some exciting news. The Spoon from Outer Space now has its own domain. It’s still under construction, but it will be ready and awesome soon. In the meantime, you can go right ahead and click on subscribe so that you can continue receiving notifications about new posts (including the first ever post on the new website!). Great times ahead.

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Chef’s Log 55: Konkan Impressed

Bhangda Fry

Bhangda Fry

Humans are such strange creatures. They pierce themselves and make lasting holes in their bodies. They create permanent wounds using ink. And they have the gall to call it ‘art’! Luckily, these puzzling tendencies do not reflect on their food. If this ever-perplexing race has anything that represents a saving grace, it is what they eat. A good example of this is the restaurant ‘Konkan Express.’ First and foremost, it is exactly what the name promises. The food is authentic; the service, quick. I tried the Bhangda Fry and the Mutton Kolhapuri with Jawar Bhakari. The fish was fresh, beautifully seasoned, and crisped to perfection. The mutton lived up to its name— it was fiery without being overwhelmingly so, and packed with full-bodied flavour. And the Bhakari, with its thick texture and earthy taste was the perfect foil for the spiciness of the mutton. It was a warm, hearty meal­—ideal for winter. Come December, I know where I’m going to be. I also recommend it for anyone looking to clear their sinuses.

Note the vibrant, rich, red of the Mutton Kolhapuri

Note the vibrant, rich, red of the Mutton Kolhapuri

Chef’s Log 54: The Unbearable Lightness of Beef

Yes, beef has been banned in Maharashtra. Well, whatever was passing for beef. I’m not very certain now if I have ever really tasted cow meat. I will not comment on the silliness of humans letting politics (disguised as religious sentiments) dictate their food choices. I will not try to illustrate how beef is an excellent and cheap source of protein, and thereby good for human health. Nor will I point out how banning the meat will adversely affect the status of the economy, lead to a loss of jobs or deprive the poor animals themselves of fodder. I will not even judge or look down upon these developments from my lofty alien perspective. I will simply eat beef. And enjoy it.


Juicy and lightly crisped tenderloin with potato fondant and mushroom ragoo. Swimming in a sea of herbed butter. Absolutely delicious. From Cyrus Todiwala’s The River Restaurant at Acron Waterfront Resort, Baga, Goa.

Chef’s Log 53: The Scrumptious Sunday Soul Sante

Picture this: Sunshine, soulful live music, vendors with charming merchandise, and a stunning array of delicious food to choose from. It all adds up to the perfect Sunday. The Sunday Soul Sante (that usually happens in Bangalore, but came to Pune last week) is an event reminiscent of the legendary flea market that takes place in Goa. Except here, thankfully, there are far fewer humans with questionable hygiene (or ‘hippies’ as they are called). Of course, my key focus was the food. And it definitely did not disappoint.

Chef’s Log 52: YogurtYay


Waffle sticks. So good. Sigh.

A good dessert, like a good book, stays with you forever. You might be surprised to learn that we have books on my planet. Well, except, they are much more sophisticated than the paltry fare available here. I use the word fare because like most things on Gastronomica, books are consumed. Ingested. Gulped down. Whatever definition works best for you. A poorly written tale will give you an exceptionally bad case of indigestion. But the best books, ah, those end up consuming you, rather than the other way around. So you see now, how desserts are comparable to books. And just like an especially well crafted story, the dessert at YogurtBay, Koregaon Park, sweeps you away into an elegantly constructed world of gastronomical fantasy. The waffle sticks are simply stunning. Crispy, crunchy and light, but rich and extravagant at the same time, they feature an amazing blend of flavours and textures. An ideal snack, I would say, especially if you are in the mood to treat yourself well. The red velvet waffle stick is luscious and creamy, while the chocolate dipped waffle stick is melt-in-your-mouth decadent. And of course, how could I not try the yogurt? It was, as I hoped, absolutely delicious—not overly tangy, and smoother and creamier than any yogurt I’ve ever sampled. The flavor (I tried the blueberry cheesecake) really popped. Of course, yogurt toppings are not a new concept, but they are a highly pleasing one nonetheless. And YogurtBay’s toppings definitely do not disappoint. So the next time you feel especially indulgent, treat yourself to this. Your taste buds will thank you.

Blueberry cheesecake yogurt

Blueberry cheesecake yogurt

Chef’s Log 51: Farmer’s Market Madness

What a splendid event the Pune Farmer’s Market is. The choicest options of food, along with artisan goodies such as organic bathing products and pottery. If only there was enough shade provided (I’m particularly sensitive to the Earth’s sun, quite unlike that unrealistic ‘alien’ ‘Superman’) it would be the perfect way to spend an entire Sunday.



Chef’s Log 50: Food Haikus

I found myself inspired by this absolutely charming and quaint Japanese form of poetry. I thought I should try my hand at capturing eternal wisdom within 17 syllables. And so, I present my food haikus:

Why, is my question,
Is not all the food here fried,
When it tastes so good?

Cry not, if you’re sad.
For many tears are dried,
With a good dessert.

Perhaps all you need,
The answer to everything,
Is inside your fridge.

It is not easy,
To be completely at peace.
Now, go drink some tea.

True happiness, yes.
It is possible to find.
If you look in food.

Wars fought, lives wasted,
When so much joy can be found
In just one donut.

Do not risk your life,
Taste indeed does matter, but,
Veggies taste good too.

Even he who has
A tongue of iron and steel
Cannot eat radish.

Nothing can compare,
To the rich and striking scent
Of frying bacon.