Restaurant reviews, recipes, columns and food stories from across India
Today was one of those rare occasions when I went to a restaurant with least expectations and yet ended up having a great meal while enjoying my favorite retro music from the 80s and the 90s. I went with my friend to The Hiatus – a world cuisine restaurant in the Qutab Hotel, Delhi. The…
Brioche is a French classic bread, usually served for breakfast. The reason after its buttery softness is due to its enrichment with butter, sugar and eggs. Piyali calls them “My Pillowy Soft melt in mouth Brioche buns” and according to her the only key to making perfect brioche is to have patien…
An authentic Palakaddan (north Kerala) delight… This spicy and tangy dish is an entirely different take on the humble okra… Recipe: Ingredients: Okra/Vendakka/Ladies finger- 10 nos , cut into 1 inch long pieces Grated coconut – 1/2 cup Onion – 2 medium sized , chopped Coriander seeds – 2 tbsp Cum…
Granny (Ammachi) used to keep lots of chicken at our traditional home in Kerala. Fish was staple. But then there were “occassions” when we guys would land up and her roosters would disappear. A squeak and it’s over. It wasn’t like we have it now. Feathers were plucked and the poor creature was di…
9th June, 2014: The twinkling lights of Cyber Hub, Gurgaon now have another star-Raasta, The Carribean Lounge. Raasta @ DLF Cyber Hub brings together the cheery colours of red, green and gold; recreating the vibe that has made Raasta @ Hauz Khas Village, a cult brand. Recreating the universe of p…
Recipes and love for cooking passes down from one generation to the next in various ways. Rohini shares how this one came about “ Mom saw the anardana chicken being made on some T.V show and remembered she had eaten it somewhere in the past and really enjoyed it. She has turned vegetarian now, but…
Fish, an integral part of Kerala Cuisines, has numerous variations in preparation. This Fish Curry With Kudam Puli which uses roasted kunjulli (shallots), ginger and garlic and spice powders. Ideally this curry is made in clay chatty, and can be kept for few days, without refrigerating. Keep the…
A very special recipe handed over from my mother. Ideal with fried rice and appams. The process is quite long, but the taste is just out of the world. Recipe: Ingredients: Chicken- 1 kg, cut into large pieces Shallots – a handful, crushed Ginger – 1 ½ tbsp, crushed Garlic- 2 ½ tbsp, crushed Onions…
Wine has always been an integral part in all Christian traditions and festivals. Every grandma had her own recipe of wines, and nothing feels better than aged homemade wines. Wines were made out of grapes, banana, nutmeg fruits, beetroots and even gooseberries. And it is made in big clay pots (bh…
Thoran in Malayalam refers to dishes made with grated coconut. Different varieties of vegetables can be made into a thoran. It is served as an accompaniment to rice,kanji, chappatis or parotas. Red gram or vanpayar or cow peas thoran is also called kanji payar as its heavenly with kanji. Recipe:…
A steamed dish made of rice flour and filled with usually a mixture of sweetened grated coconut. It is familiar to all as the modak served during Ganesh Chaturthi. In Kerala it is commonly served as a snack or during breakfast and is one of the dishes served during Easter. Whenever my mom made id…
Prawns are easily and abundantly available in Kerala, and considered as one of the most delicious sea food. This is a typical Kerala style prawn’s dish, with unique flavour and great aroma. This dish is also made to a very dry fried consistency, but here to avoid overcooking the prawns, it has be…
