Restaurant reviews, recipes, columns and food stories from across India
Passion Fruit Cake Sumod carried back Passion Fruits from his vacation back home in Kerala and shares the recipe of this beautiful cake with a great colour, unique taste and aroma with us… Ingredients: Butter-125 gms Flour- 2 Cups Baking powder-1 ½ teaspoon Vanilla essence-1 teaspoon Caster Sugar…
Beetroot Dosa Mona Jain shares one of her Mom’s specialty with us…it is a favorite with her kids and we are sure it will be with yours as well… Ingredients: 2 medium size beetroot grated 2 onions finely chopped One inch ginger grated Green chilli to taste Dhaniya chopped finely 1 tsp Jeera/Cumin…
Crispy Ritzy Cheddar Chicken Kainaaz says “ Found this recipe online at some food page. I only read it once and I knew this would turn out perfect. It did!! It’s one of those recipes that just won’t go wrong.. Enjoy!!! “ Ingredients: 2 lbs chicken tenders or 4 large chicken breasts 2 sleeves Ritz…
“How about Philippines?” he asked me. “Philippines?” I asked puzzled. My husband and I were discussing our annual summer holiday destination and for almost a year, we had been considering Seychelles. We were both checking out various travel websites and our travel agent, but to our dismay Seychel…
Mid week, Speakeasy at Olive Bar and Kitchen saw people get three reasons to celebrate. The reason being Four Seasons Wines Limited, one of the two wine business arms of UB group were showcasing three of their wines specially selected for pairing with the varied Indian palates. “The largest and t…
Sandeepa Mukherjee Datta is an occasional IFFian (Indian Food Freak) and a regular blogger. And she has gifted me a copy of her recently published book. It looks like a cookbook. So, I think, let me flip through it and checkout the recipes. Once I start reading it, it turns out to be an unputdown…
Braving the heavy Mumbai rains on a Wednesday evening, I make way to California Pizza Kitchen’s (CPK), Lower Parel outlet for a preview of the new additions proposed to the standard menu. The debutantes are in three categories, drinks, appetizers and the main course. Some of these are deserving e…
DELHI’S MOST DELICOUS 2013 DECODES THE CULINARY GRAIL OF DELHI’S GASTRONOMY In a quest to discover Delhi’s Most Delicious Food and Favourite Restaurant Monday, 26th August 2013: Delhiites and their love for food is nothing new and when we talk about Delhi food we can never miss the historical and…
Last week, I was delighted to have been invited to taste the new dishes rustled up by Westin, Gurgaon Hotel’s new Italian chef Emilianodi Stefano and showcased at their Westin Culinary Academy. The Italian restaurant Prego, a favourite haunt of mine, was humming with activity for the event. A sof…
Indian Food Freak has had the history of honest and candid reviews – anonymous or invited. There are very few forums who still take pride in giving honest reviews and our readers trust us because we represent the readers’ interest, and not the interests of any PR agency or any hotel. So why this…
Patoday Curry/ Arbi or Colocasia leaf rolls in curry Patra or Patoday are batter coated rolled Arbi/Colocasia leaves, first steamed and then fried. Typically eaten as snacks, here is Atma Prakash Mishra’s (AP) curry version… AP says “In my home, my mother used to prepare Patoday in a slightly dif…
It is a long drive from Gurgaon to Noida. And we have decided to undertake this voyage to taste food from Beijing. Radisson Blu Hotel at Noida is running the Beijing Food Promotion on from August 23to September 1, 2013 and has invited us to taste out their menu. Once we reach there, we are…
