Poulet sauté Marengo

Chicken breasts and legs cooked in a brown sauce made from brown stock using chicken bones as a base, with the addition of shallots and mushrooms after straining the sauce.
Robert potatoes: Potatoes mashed, with chives mixed in, shaped and grilled.
Runny fried egg on a circular croûton
Prawns cooked in a court bouillon garnished with parsley
A delicious plate of food that came together quite well. 

Vada Pav

Ashok Vada Pav

The native Maharashtrian snack

Dried red chillies and salted green chillies

There's been the everlasting debate among Mumbaikars and between us and the Puneris as to what exactly a vada pav should be and which city serves the best. Well the vada is basically softened or mashed potatoes dipped in a batter usually made from besan (gram flour), deep-fried and then stuffed into the sliced centres of soft squarish buns we call 'Pav'. Hence, the name Vada Pav. Yep, that spells calories all the way. Native to Maharashtra, every place has its own set of condiments, chutneys and powders which they lather the inside of the pav with before placing the vada in it. They usually are one or more of the following: mint chutney (usually spicy), tangy tamarind chutney, a dry garlic chutney, dried and salted chillies and the like.
          Vada Pav is not a gourmet dish, its served hot from carts on the road and its probably the most filling, easy to eat street food at that price( Rs 10,12 or 14). Some innovative minds are now coming out with ideas to transform the classic and serve it in their restaurant like Masala Library by Jiggs Kalra with the inside out vada pav. Being born and brought up by Mumbai, I discovered its best vada pav stall only last year. Yes the rumours are true... Its Ashok Vada Pav at Kirti College, or commonly called the Kirti college vada pav guy. Having enquired around with all the Puneri friends, the last time I visitied Pune, a friend and I made a special trip to 'Garden Vada Pav' at JJ Garden, not very far from Pune station. They do serve nice, hot vada pavs but I think its way too hyped. It being piping hot was the only noticeable characteristic we could draw from it, and the fact that it was served with a chutney or two, the same you get at every stall in Mumbai. Its definitely the ideal place for those who don't prefer spice and chillies, unlike Ashok Vada Pav. The masala tak being served by the same stall, was worth it though. This really chilled thin buttermilk with fried boondi floating on top. Truly yum. Either way, its definitely no comparison to the Ashok Vada Pav in Mumbai, and having been to both, I can assertively compare the two. Ashok Vada Pav serves their vada pav with all the above mentioned condiments, not just one or two as seen in the picture above; they almost always serve it piping hot, and what's more, they include those crispy fried bits of batter that are just oh so delicious! Priced a little higher at 20 rs, its definitely worth it. I know most Puneris won't agree with me on this, just like most Mumbaikars will. Visit the place though, and trust me, you won't stop at just one.