Restaurant reviews, recipes, columns and food stories from across India
Postor Borar Tok /Khus Khus Cutlet Chutney When does food stop being just food and become soul food? When there are memories attached to it…precious memories…memories which are hard to let go…memories which we don’t want to let go…memories which we shouldn’t let go…Thank you Sandipa, for sharing…
I am back at The California Pizza Kitchen for their Mexifornian promotion that will be going on till 21st June at all outlets. I had been here for the launch about a year ago but was not too excited to write about it. But this time, one can see the positive changes that the new…
A Sunday is meant to get up late, browse a little longer through the Sunday newspaper, have a cup or two extra of your morning tea, take a late shower and head for a pigging out brunch. And if that place happens to be Latest Recipe (an all day dining restaurant at Le Meridien, Gurgaon),…
The minute I stepped into the perfectly set Taj Mahal Hotel’s banquet room named Aftab Mahtab, I had this premonition that a special evening would unfold before me….and as it so happened, it turned out to be an evening which mesmerised me and made me wish that it would not end. I knew it was…
La buona cucinar ende allegri – Laughter is brightest where food is best You wake up in the morning and you feel it in your bones. It is going to be that sort of day; when sun will shine but not too scorchingly, breeze will flow but not too strongly, time will pass but not…
Kipos (Greek) : a garden or a tavern in a garden For me, food and romance go together – one without the other is hungry and boring! I entered Kipos with no high expectations on either front. After all, it was a continental food joint housed in a shopping mall on one of the busiest…
Villa Vandre is a relatively new entrant to the Bandra food scene. Those of you who know Bandra well must also be aware of the many small eateries throughout the area but not every eatery there can boast of a chef who is driven by the passion that is shown by Chef Aloysius (fondly called…
Sipping on some light Coorg beer, munching on crackers along with pepper jack cheese and watching aircrafts landing and taking off from the Newark Liberty International Airport lounge where I have a six hour hold for the connecting flight to Delhi, I reflect back on how eventful the last few days…
As a famous advertisement says, there are things money can’t buy but for everything else there is MasterCard. If you are looking for the best view in Lutyen’s Delhi with comfortable seating, nice and peppy music and excellent cocktails, this is one post you must read. My only wish is that they al…
Braving peak hour traffic and annoying parking woes, my companion and I reached the ristorante in GK-2, New Delhi, a spent force. But what lay inside, invigorated our tired souls. A cosily set restaurant with warm lighting, monochrome pictures on the walls and an expanse of glass on one side to c…
The first question I asked the chef as I sat down to sample the dishes at the ongoing Bengali food special in Masala Bay at Taj Land’s End was on his thought process behind a Bengali food festival when there is already an abundance of Bengali restaurants in Mumbai. The chef replied that though the…
When one goes to a place with little or no expectations and is served an excellent meal, you just feel blessed. I am talking of Kitchen of Awadh which serves food as close to authentic Awadhi (Lucknawi) cuisine as can be. I couldn’t believe that this jewel was right under my nose and I had…
