
Come summer, it is raining Aamras thalis across Pune city. Here's where to check out
Written by Sakshi Prabhune
Mango season is wrapping up, making people flock to places still serving the aamras thalis across Pune, before the fruit bows out from the market. Aamras is made using Alphonso or Kesar mangoes and the pulp is served and served into bowls, often accompanied by puris, batata bhaji, shrikhand, and other treats that make the meal an indulgence.
From vegetarian Maharashtrian thalis to versions with mango-based dishes, the city's food scene is filled with mango. Whether it is a family outing or a first-timer's introduction to this tradition, the Aamras thali has become a ritual for Punekars, a reminder that summer isn't just about the heat, but also about flavours that define the season.
Sukhakarta
Sukhakarta Pure Veg Dining Hall was started by Nilesh Shirke from Satara in 2018. It has three branches in Pune, with the main branch located in Mayur Colony, Kothrud. The second branch in Wakad opened six months ago, and the third in Baner was started three years ago. It features an open kitchen. The thali includes three sweet options such as the famous Aamras, Ukdicha Modak, and Strawberry Halwa. For starters, it offers Khandvi, Sabudana Cutlet, or Palak Chaat. The vegetable options include Kaju Paneer, Green Vatana, or Cabbage Tomatoes. In the dal section, there is Mix Dal and Ekodi Dal. The breads served are Phulka, Puri, and Makai Rotla. The rice options are Plain Rice, Masale Bhat, and Dal Khichdi. The meal is served with 'khatta meetha jaljeera'. The restaurant operates from 11 am to 3.30 pm and again from 7 pm to 10.30 pm.
(Thali price: Rs 400 approximately)
Mathura Pure Veg
Mathura Pure Veg, located at Jangali Maharaj Road, Deccan Gymkhana, Pune, was started almost 40 years ago and is currently run by Pune resident Abhijeet Chorge. Known for its thali offerings, Mathura serves a seasonal thali during mango season that includes Aamras along with five puris. The thali features a variety of items such as Chana masala, Paneer masala, Batata bhaji, Bhindi masala and Kurdai, Papad. For rice, the thali includes plain rice and Masale bhat. The meal is available daily during two time slots from 12 to 4 pm and again from 7 pm to 11 pm allowing customers to enjoy this spread at lunch or dinner.
(Thali price: Rs 390 approximately)
Naivedya Thali Restaurant
Naivedya Thali Restaurant, a well-loved pure vegetarian restaurant in Pune, was started by Bhaktobandhu Padhi in 2003. Located near Ghole Road, next to Balgandharva Chowk, Shivajinagar, Pune, it has become a go to place for those who enjoy a hearty and traditional Indian thali. The thali includes a delightful variety of dishes, starting with three types of sweets one of which is the seasonal favourite, Aamras. The chaat section offers popular items like chole tikki, dahi vada, and mini samosas. Rice lovers are treated to three options, including khichdi, steamed rice, and biryani. To accompany these are three types of Indian breads: phulka, puri, and paratha, along with four kinds of vegetables that change regularly. The thali also includes two types of dal, varan and dal tadka, as well as two kinds of kadhi, including a sweet version. Classic accompaniments like papad and achar complete the meal. Naivedya Thali is open for lunch from 11.30 am to 3.30 pm and for dinner from 7 pm to 11 pm, making it a perfect choice for anyone looking to enjoy a fulfilling and authentic Indian meal.
(Thali price Rs 450-480 approximately)
Sukanta Thali
Sukanta Thali, located at Pulachi Wadi Road, Deccan Gymkhana, is owned by Upesh Marlecha and was started in 2003 to offer meals in a thali format. During mango season, Sukanta serves a thali that includes two sweets, one of which is Aamras. The thali also includes chaat options such as mini samosas and dahi vada. The meal includes four vegetable preparations, two types of dal, one sweet dal, and one dal tadka and a choice of Indian breads puri, phulka, or Bhakri. For rice, there is plain rice and Pulav. This thali is available daily from 12.30 pm to 3.30 pm and from 7 pm to 10.30 pm.
(Thali price: Rs 500 approximately)
(Sakshi Prabhune is an intern with The Indian Express)
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


NDTV
an hour ago
- NDTV
5 Pressure Cooker Mistakes That Are Ruining Your Dishes
One kitchen item that can be in almost every Indian home? It's none other than the humble pressure cooker. From Rajma to Pulao, Khichdi to Meat Curries, it is literally our go-to for fast, flavourful, no-fuss cooking. But while it makes our life easier, using it incorrectly might just ruin your utensil and dish altogether. If you have ever ended up with mushy dal, rubbery chicken, or spices that taste a bit raw, you are making some pressure cooker mistakes. Don't worry, it's not about buying a fancy model or learning high-tech settings. It's just about getting the basics right. If you are someone who uses a pressure cooker regularly, then read on to know what you should avoid to make the most of this multi-purpose vessel. Also Read: 5 Most Popular Pressure Cooker Recipes Here Are 5 Pressure Cooker Mistakes That Are Ruining Your Dishes 1. Overcrowding The Cooker We all have done it: added 'just a bit more' to save time or make extra. But stuffing the cooker affects how steam builds up and circulates. This results in unevenly cooked food, especially in dishes like pulao or sabzis, where texture matters. A tightly packed cooker will only result in some ingredients staying undercooked while others turn mushy. When you are cooking something foamy like dal or pasta, always keep the cooker at half capacity. Trust us, it is better to cook in two batches than ruin the whole meal. 2. Adding Dairy Too Soon Do you love creamy kormas or paneer sabzis? Then be careful! Adding milk, cream, or curd before pressure cooking can lead to curdling. High pressure and heat disturb the proteins in dairy, making your gravy grainy instead of smooth. To avoid this, add dairy after pressure cooking is complete when the cooker has cooled and you're simmering the dish open. This preserves the richness and gives you that luscious texture you want. 3. Cooking On Too High A Flame Photo: Unsplash We often think that more heat would result in faster cooking. But that's not the case with a pressure cooker. High flames can burn the food at the bottom and make the cooker reach pressure too quickly, without evenly heating everything inside. Instead, what you can do is bring the cooker to pressure on high, and then immediately reduce to medium or low heat to let the dish cook gently. This makes a huge difference in how the flavours develop and how soft the ingredients turn out. 4. Not Using Enough Liquid A pressure cooker works by building steam. So, if there's not enough liquid, it simply won't work right. Worse that can happen is that you can burn the base and damage the cooker. Remember, each recipe has its own liquid requirement, but a good rule is to add over 1 cup of water for pulses or grains. And 1.5 cups for dals and curries. Too much water isn't good either, especially for dishes like pulao, so measure carefully. 5. Releasing Pressure Incorrectly Photo: Unsplash See, how you release the pressure inside the cooker affects its texture and taste. Quick release but lifting the cooker whistle or running the cooker under water might work well for veggies, but not when it comes to meats, dals, or rice. On the other hand, if you let the dish sit in the cooker for too long, it might overcook soft items like pasta or eggs. Most Indian dishes taste better when the steam is released naturally. This makes them flavourful and delicious. Also Read: 6 Things To Consider Before Buying A Pressure Cooker For The First Time So, avoid these common mistakes to increase the shelf life of your pressure cooker, and to enjoy your favourite dishes hassle-free! Advertisement For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Pressure Cooker Pressure Cooker Mistakes Kitchen Tips Show full article Comments


Time of India
4 hours ago
- Time of India
Wildlife Meets Warfare: Great Indian Bustard chicks named After Military Icons
In a unique gesture, the Wildlife Institute of India (WII) has named five Great Indian Bustard (GIB) chicks after key figures and elements associated with Operation Sindoor , a recent military operation by the Indian government. The initiative pays tribute to national heroes while reinforcing the connection between wildlife conservation and national defence. Operation Sindoor , a strategic offensive launched to dismantle terrorist hideouts in Pakistan, underscored India's indigenous defence capability and the role of women in modern warfare. To honour its impact, WII officials named the GIB chicks—born during the operation—Sindoor, Atom, Mishri, Vyom , and Sophia. According to B. M. Gupta, Deputy Conservator of Forests at Desert National Park, each name holds deep symbolic meaning. 'Sindoor,' born on May 5, represents the entire operation. 'Atom,' born on May 9, reflects its strategic strength. 'Mishri,' born on May 19, pays tribute to a counter cyber-espionage intelligence officer. 'Vyom,' born on May 23, is named after Wing Commander Vyomika Singh, who led the media briefing during the campaign. 'Sophia,' born on May 24, honours Colonel Sophia Qureshi, a pioneer in female military leadership, as quoted by TOI by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like If You Eat Ginger Everyday for 1 Month This is What Happens Tips and Tricks Undo Also Read: Pakistan General Mirza's speech not extending olive branch to India, there's an insidious demand hidden in it Suthirtho Dutta, Senior Scientist and GIB Project Coordinator, the naming as an emotional link between India's natural heritage and its national defence values. 'These chicks now embody the determination, courage, and service that define our armed forces,' he said to TOI Live Events The conservation effort is the result of a collaborative project between the Ministry of Environment and Forests , the WII, and the Rajasthan state government. Utilising advanced AI incubation techniques and hands-on care by forest officials, the project has seen a steady increase in GIB chick births—vital progress for this critically endangered species . Also Read: The Great Indian Bustard: Once in the race to become national bird, now struggling for existence As the chicks thrive under protected conditions at the Sudasari and Ramdevra conservation centres, the initiative stands as both a conservation milestone and a patriotic tribute. It symbolises how the protection of India's ecological treasures can also honour the sacrifices and achievements of its defenders. Also Read: 6 rare and gorgeous birds exclusive to India


NDTV
5 hours ago
- NDTV
SSC Hindi Translator Recruitment 2025: Registration Begins, Monthly Salary More Than Rs 1 lakh
The Staff Selection Commission (SSC) has officially started the application process for the Combined Hindi Translators Examination 2025. Eligible candidates interested in roles such as Junior Hindi Translator, Junior Translator, Senior Hindi Translator, and Sub-Inspector (Hindi Translator) in various government departments can now apply online at The last date to register is June 26, 2025, by 11 pm. Key Dates To Remember Application Submission: June 5 to June 26, 2025 Last Date for Online Fee Payment: June 27, 2025 (till 11 pm) Application Correction Window: July 1 to July 2, 2025 (till 11 pm) Paper-I Computer-Based Exam: August 12, 2025 Candidates facing difficulties during the application process can contact the SSC helpdesk at 180093063 (Toll Free). Posts And Vacancies The recruitment aims to fill around 437 Group 'B' Non-Gazetted posts in various ministries and departments under the Central Government. The roles offered under this drive include Junior Hindi Translator (JHT), Junior Translator (JT), Junior Translation Officer (JTO), Senior Hindi Translator (SHT), Senior Translator (ST), and Sub-Inspector (Hindi Translator) in CRPF. The final number of vacancies will be confirmed later on the SSC website. The pay scale for most positions such as JHT, JT, JTO, and Sub-Inspector is at Level-6, with a monthly salary ranging from Rs 35,400 to Rs 1,12,400. Senior-level posts like SHT and ST fall under Level-7, offering a salary between Rs 44,900 and Rs 1,42,400. Eligibility Criteria Applicants must be between 18 and 30 years of age. Detailed qualifications, age relaxations, and other eligibility requirements are provided in the official notification on the SSC portal. Candidates are advised to read the criteria carefully before applying. How To Apply Go to the official SSC website: Click on the "Apply" tab and select "Combined Hindi Translators Examination, 2025" Register as a new user (if not registered before) Log in using your credentials and fill out the application form Upload the required documents and pay the application fee Submit the form and download a copy for future reference Applicants are advised to fill out the application form with utmost care, as corrections will only be allowed during the correction window. For more information, including updates on post-wise and category-wise vacancies, candidates should regularly check the official SSC website under the "Tentative Vacancies" section.