Restaurant reviews, recipes, columns and food stories from across India
Murg Musallam always reminds me of the Hockins Pressure cooker jingle I heard in my childhood. Finally we get the recipe from Aamira Haseeb. Another gem as always. Ingredients: Chicken – 1, cut into 4 pieces Ground ginger – 1 tsp Ground ginger – 1 tsp Tomato – 2 Pureed Curds – 1 cup Onion…
Uma Prem Kumar shared her version Shahi Paneer with us…. a favorite with her kids. The original recipe called for green chilies but she skipped those and instead sneaked in some veggies like cauliflower and french beans along with the paneer. For the health conscious she suggests that the dish ca…
[Rated: 2/5] Lucia lounge bar with spacious and electrifying interiors with color changing ceiling is the new pub in town. The modern décor, good music and lounge setting immediately give a comfy feeling. But that’s it! The menu that has been inspired (Read: Copied) from the various pubs in the c…
[Rated: 4.0/5] “Jiji means happiness in Italian,” says young chef Anup looking quite cheerful himself. Well, I have not been able to find the word “jiji” or its cheerful meaning in any of the European languages. But if Café Jiji has decided to create its own brand of joy, who are we to quibble?…
[Rated: 3.0/5] The name L’Angoor can be intriguing, especially if it is the name of an upscale restaurant. “We serve modern American cuisine,” says Chef Hitesh Gupta. I query him on the thinking behind the name, and their crest of two primates with a bunch of grapes. He does explain the significa…
[Rated: 4/5] PUNJAB is synonymous to brave people with heart full of love & hospitality, dhol & bhangra, vast fields, hard work & prosperity and delicious cuisine. Punjabi cuisine is reminiscent of Makki Di Roti te Sarson Da Saag served with Gud (Jaggery). However Punjabi food is a lot more than…
[Rated: 3.5/5] Tea is known as nature’s ‘Wonder Drug’ with revitalizing and soothing properties. No wonder it is the second most consumed liquid in the world, after water. Still, we see hordes of coffee shop mushrooming around the city, but there aren’t many who focus on tea. The Tea Room Company…
Nihari is a popular meat dish of Pakistan, Bangladesh and among Muslims in India. Its roots lie in the Muslim Nawab kitchens, having achieved fame via the storied royal kitchens of Lucknow in present-day Uttar Pradesh, long the seat of the Nawab of Avadh though it is also relished by non-Muslim f…
The first thing that comes to mind of on hearing Bengali savouries is this amazing mutton dish – Kosha Mangsho. Pritha Sen, a known expert in Bengali cuisines, graciously shares her recipe. Marination: 1 kg meat, 3 Tbsp curd, 3 Tbsp Onion Paste, 1 heaped ginger paste, 1Tbsp Garlic paste, 3 Tsp Tu…
Recipe: Beat 2 eggs well with a little milk. Add a pinch of salt, chopped green chillies, chopped onions, fresh coriander, some garlic paste (optional. I like garlic, so…), some grated coconut and about 2 tsps of mustard paste (this mustard paste already had some haldi, chilli powder and raw must…
I was happy and excited to have received an invite to meet the celebrity Chef, Kunal Kapoor. It was not only an opportunity to meet a Masterchef but also to savour the dishes he had churned out especially for us. Diya, is a fine dine Indian cuisine restaurant at Leela Kimpinski and offers a soul…
[Rated: 3.0/5] “An egg is always an adventure; the next one may be different,” said Oscar Wilde. And the next one at Eggriculture, a very small, almost minute café at the Supermart 1, is certainly an adventure. This one-month-old eatery is geared to serve eggs in 43 different forms. “My inspirati…
